FRESH CREAM PINEAPPLE

For Icing:
Fresh cream- 300 gms
Castor sugar- 60 gms
Sugar syrup- 1 recipe.
Lemon yellow color
Pineapple essence
Pineapple pieces

Whip cream and castor sugar over ice till creamy with hand whisk. Add colour and essence to it. keep in fridge.

Slick vanilla sponge cake into 3 layers. Sprinkle sugar syrup on 1 layer. Apply cream icing on top and put some chopped pineapple pieces. level the icing. repeat the process on 2nd and 3rd layer. Garnish with pineapple pieces and cherry and pipe the edging with cream icing.

VANILLA SPONGE CAKE

Eggs- 6 nos
Maida- 200 gms
Castor sugar- 200 gms

Sieve maida, whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. then add the egg yolks gradually. when creamy fold in maida and pour in a baking tin. bake in moderate oven for 25 min on 200 C

For vanilla sponge - add 1 tsp vanilla essence
For butter sponge add 100 gms of melted butter rest same

BLACK FOREST CAKE

Fresh cream- 300 gms
Cooking Chocolate- 2 bars
Cherry- 10 nos
Sugar syrup- 1 recipe

For icing:

Fresh cream- 300 gms
Castor sugar- 60 gms

Whip cream and castor sugar over ice till creamy with hand whisk.

Use chocolate sponge cake. Make icing. Slit the cake in 3 layers. Apply sugar syrup in each layer before icing. Put chopped cherries on each layer on icing. on the last layer apply cream . then grate the cooking chocolate on top and pipe borders white white fresh creamy icing. and decorate.

TRUFFLE CHOCOLATE PASTRY

Bake chocolate sponge of 6 eggs
Fresh cream or milk 1/4 cup
Cooking chocolate- 3 bars
Sugar syrup- 1 recipe

Place cream in a saucepan over low heating and bring almost to boil. Take saucepan from fire and stir in chopped chocolate and allow to melt. or melt cooking chocolate bars on double boiler and mix well fresh cream or milk with it. truffle chocolate icing is ready

Apply this truffle chocolate icing on all 3 layers. sprinkle sugar syrup on all the 3 layers of cake before icing. keep in fridge to set. To the remaining chocolate icing add little milk and make chocolate sauce. Pour this chocolate sauce on top. keep again in fridge to set. When set cut into pastry slices. pipe lines with truffle icing and garnish with chopped cherry.

CHOCOLATE CAKE

For Icing
Cooking butter - 300 gms
Icing sugar- 150 gms
Cocoa- 2 tbsp
Sugar syrup - 1 recipe

For sauce-
Cooking chocolate- 1/2 bar
Milk- 40 ml

Whisk butter and icing sugar with elctric whisk till creamy ( approx 5 min). Remove 1/4 portion white icing and keep aside. To the rest add 2tbsp cocoa powder.

Prepare sugar syrup and keep to cool. Slit the chocolate sponge cake into 3 layers. Level the top layer. Sprinkle sugar syrup on 1 layer and apply icing. Level it. Similarly do for the 2nd and 3rd layer. Level all the 4 sides of the cake. Place the cake on cardboard covered with foil and apply icing on all sides. keep in fridge for 5-10 minutes till set.

For sauce-
Melt 1/2 bar of cooking chocolate on double boiler and add 1/4 cup boiling milk to it.
 whisk well to remove lumps and strain it. pout this chocolate sauce on the cake and keep it again in fridge to set. when set pipe the cake edgings with butter icing.


Sugar Syrup:
Sugar- 1 cup or 3/4 cup
water- 1 1/2 cup

boil the above together for 2- 3mins. and strain.

CHOCOLATE SPONGE

Maida- 175 gms
Cocoa powder- 25 gms (  2 1/2 tbsp)
Eggs- 6 nos
Castor sugar- 200 gms

Sieve maida and cocoa together. Whisk egg white till very fluffy and stiff. Add castor sugar gradually while whisking and beat till stiff. Then add the egg yolks gradually. when creamy fold in maida and cocoa powder and pour in a baking tin. bake in moderate oven for 25 minutes at 200C

FRUIT CAKE

Butter- 200 gms
Maida- 200 gms
Castor sugar- 200 gms
Eggs- 6 nos
Baking Powder- 1 tsp
Cashew- 1 tbsp
Raisins- 1 tbsp
Black currants- 1 tbsp
Tutti fruitty- 2 tbsp
Yellow colour and fruit essence a few drops

Sieve maida and baking powder together. Whisk sugar and butter till creamy. Add eggs gradually one by one while whisking. Mix well maida, the essence & color. Lightly fold in dry fruits and pour in baking tin. Bake. for 45 minutes at 200 C

* in this after 1- 12 mins, as the cake rises turn the temp to 150 C

VEG MANCHURIAN

Cabbage- 2 cups
Carot- 1 cup
Beans- 1 cup
Onion- 1 no
Garlic- 1 tsp
Ginger- 1 tsp
Green chilly- 1 tsp
Maida- 4 tbsp
Cornflour- 4 tbsp
Salt, pepper to taste
Ajinomoto- 1/ 4 tsp
Corainder leaves- a few
Spring onion stalk

Shred cabbage, carrot and beans in juliens. chop onion finely. Blanch carrot, beans and then cabbage for a minute. Then cool under running water. Chop them finely. Put in a bowl all these vegetables, onions, garlic, ginger, chilly, the seasonings and cornflour. Mix well and shape into balls or flat and deep fry. For more crispy balls add more maida and cornflour.

GRAVY:

Garlic; 1 tbsp
Ginger- 1/2 tbsp
Green chillies- 2 to 3 nos
Veg stock- 1 1/2 cup
Salt, pepper- to taste.
Ajinomoto- 1/4 tsp
Soya sauce- according to color
Cornflour- for thickness
Spring onion stalk

Heat oil in a pan. saute garlic, ginger, green chillies for a minute. Then add veg stock, spring onions, seasonings & soya sauce. add cornflour to thicken. cook for  a minute. add manchurian balls only while serving and garnish with coriander leaves and spring onions

SCHEZWAN SAUCE

Onion- 1 no
Garlic- 2 tbsp
Ginger - 2 tbsp
Celery salk- 2 tbsp
Green chillies- 2 tsp
Salt, pepper to taste
Ajinomoto- 1/4 tsp
Chilly sauce- 450-500 ml
Color
oil

Chop onion, garlic, ginger, green chillies & celery very finely. Add oil to pan. Saute onion for a minute. then add garlic, ginger, green chillies & celery. Saute for a minute or two, then add the seasonings, chilly sauce, ajinomoto and color. Cook for a minute and remove from fire.

* for preserving oil should float

KADAI MUSHROOM

Mushroom- 200 gms
Kasurimethi- 1 tsp
Tomato pulp- 3/4 cup
Brown gravy- 3/4 cup
desicated coconut- 1 tsp
Kitchen king- 1 tsp
mawa- 1 tsp (optional)
Butter- 1 tsp
red chilli powder- to taste
salt to taste
water- 1/2 cup
milk- 1/4 cup
cream- 1 tbsp
Coriander leaves

Peel and boil mushroom. put oil in a pan and add kasuri methi, tomato pulp, and saute for 2-3 minutes till it leaves oil. Add the brown gravy, the coconut, kitchen king, mawa, butter, chilly and salt. Cook for 2 minutes. add milk and water and cook for about 2-3 minutes. Add mushroom and cook for another 2 minutes . serve hot garnished with cream and corriander.

BROWN GRAVY

Onion (medium) - 4 nos
Garlic- 1 tsp
Ginger- 1/2 tsp
Tomato- 1 no
Whole garam masala- jeera, black pepper, bay leaf, clove, cinnamon, cardamon (jeera- 1 tsp, black pepper- 10-12 nos, bay leaf- 2 , cloves- 2, cinnamon- 2 cardamon- 2)

Curds- 1 tbsp
kitchen king - 1tsp
chilli - 1tsp
garam masala- 1/4 tsp
tuemeric- 1/2 tsp
salt to taste

Chop onion into dices and saute till light brown or deep fry onion and grind and keep aside.
Put oil in a pan add garlic, ginger paste, then the whole garam masala. Add the tomato pulp. Saute or a minute and add ground onion. Saute or about 15 minutes till dark brown. Add seasonigs and curds. Saute for a minute and add water about 1 cup . cook for 5 minutes.

CHEESE CORN BALLS

Corn - 1 1/2 cup
White sauce-1 1/2- 2 cups
Cheese cubes- 2/3 (cut into dices)
Potato- 1 no
Spring onion stalk- 3/4 th cup
Coriander leaves- 1/4 cup
Green chillies- 2 nos
Salt pepper to taste
Maida for batter
Bread crumbs for coating

Method:
Boil corn till soft. boil and mash the potato. Chop spring onion stalk & cheese cubes into dices. chop coriander leaves and green chillies very fine. Prepare white sauce. mix well all the ingredients sauce cools. Shape into balls (round) , dip in maida batter . rol in bread crumbs and fry


White sauce:

approx 4 tbs o melted butter
4 tbs of maida
milk approx- 1 1/2 to 2 cups
salt and pepper to taste
 If too smooth add 1 tsp maida
if too thick add milk (1spoon)

NYLON DHOKLA

Gramflour (very fine)- 1 1/4 cup
Sugar- 2 tbsp
Citric acid- 1/2 tsp
SAlt to taste
Turmeric- a pinch
Asofoetida-  a pinch
Soda- bi- carb- 1/2 tsp
Chilly powder-  a pinch
Sieve gramflour. To gram flour add some water and blend well. Dissolve sugar and citric acid in some water and add to the gram flour batter. Also add salt, turmeric, asafoetida and mix well. Add soda- bi0 carb and hot water to the batter and mix well in one direction till light and fluffy. pour into a greased and steamed tray. sprinkle some chilly powder and let steam for 10-12 minutes. REmove and sprinkle some sugar water over it. When cool cut into pieces. Give tempering of mustard seeds, sesame seeds,, curry leaves, green chillies and coriander leaves.

If eno not available use soda but half qty

Nylon Dhokla- 1 cup water. Add 1 1/2 tbsp of sugar. Add citric acid and dissolve then add to batter

MIXED DALS DHOKLA

Chana dal- 1/4 cup
Moon , urad, rice- 1/4 cup
Curds - 2 tbsp
Butter- 1 tbsp
Ginger paste- 1 tsp
Chilly paste- 1 tsp
Asafoetida- a pinch
SAlt- to taste
Lemon juice- 1/2 tsp
Eno- 1 1/2 tsp
Wash dals and soak for 5-6 hrs . Drain water. add curds, butter and grind coarsely. Let it ferment or 5-6 hrs. Add ginger, chilly paste, salt , asafoetida and mi well., Addlemon juice, eno and mix well. Pir into a greased and steamed tray. Cover with a deep lid and steam for 1- 12 minutes. When cool, cut into pieces. give tempering of mustard seeds and curry leaves. garnish with coriander leaves

Note: Make similarly dhokla if moong dal with skin 3/4 cup, and urad dal 1/4 cup

RAWA DHOKLA

Roasted rawa or thin lapsi- 1 cup
Curds - 1 1/2 cup
Butter - 1 tbsp
Ginger paste- 1 tsp
Chilly paste- 1 tsp
Asafoetida- a pinch
Salt- to taste
Pepper powder- to taste
Lemon juice- 1/2 tsp
Eno- 1 tsp
Add little water also

Dry roast rawa for 3-4 minutes. Add curds, mix well and leave for 10 minutes. Add all ingredients and mix well/ Add lemon juice, eno and mix well. Pour into greased and steamed vatis and let steam for 8-10 minutes.When cool., garnish and serve

MALAI DHOKLA

Dhokla atta- 1 cup
White butter- 1 tbsp
curds- 1/2 cup
Warm water- 3/4 cup
Ginger paste- 1/2 tsp
Chilly paste- 1/2 tsp
Eno- 1 tsp
SAlt and pepper to taste

To dhokla atta add butter, curds, water ad mix well. Let it ferment for 6-8 hrs(if curds are fresh). To this batter add ginger, chilly paste, salt and mi well. Add lemon juice, eno and mix well. Pout into a greased and steamed thali. (sprinkle pepper powder). Let steam for 4- 5 minutes. When cool, cut into pieces. give tempering of mustard seeds and curry leaves. Garnish with corainder leaves.

* use curd little extra if preparing immediately.

CORN AND SPAGHETTI FINGERS

Spaghetti in white sauce:
Butter - 2 tbp
Maida- 2 tbsp
Milk- 1 cup
Salt - 1/4 tsp
Pepper (white)- 1/4 tsp
Spaghetti- boiled
Heat butter add maida, stir fry for 1 minute. Add milk, stir briskly. Add salt, pepper & mix well. Add spaghetti & cook 1 minute

Corn in green sauce:
Coriander 1/2 cup
Garlic- 4 flakes
Ginger- 1/2 inch
Green chilly- 2 nos
SAlt- 1/2 tsp
Lemon juice- 1/2 tsp
Corn (crushed)- 1/2 cup
Onion (grated)- 1/2 cup

Grind coriander , garlic, ginger, green chilly, salt lemon juice with some water to a thick paste. Stir fry grated onion for 5-6 minutes till golden brown, add the ground paste. Stir fry in butter boiled and crushed corn, and water 2 tbsp. cook for 2 minutes.

Slit hot dog into 2 pieces. lightly toast both pieces and apply butter on inner sides. Apply chutney mixture on the inner sides. Place tomato slices on both edges & the spaghetti in white sauce in the centre. grate some cheese all over & bake or pan fry till crisp. SErve hot.

BAKED BEANS OPEN TOAST SANDWICH

Toast bread slices lightly.
Onion (grated)- 1//2 cup
Garlic paste- 1/2 tsp
Chilly paste- 1/2 tsp
Rajma (boiled)- 1/2 cup
SAlt - 1tsp
Ketchup- 1 tbsp
Chilly sauce - 1/2 tbsp
cheese (grated) - 50 gms
add some water

Heat butter, add onion and stir fry till golden brown. add garlic , chilly paste, salt, stir fry. add boiled rajma, ketchup, chilly sauce, and cook for 4-5 minutes. Spread this mixture on bread slice. Sprinkle some grated cheese & bake or panfry for 2-3 minutes.
can add one capsicum also

PINWHEEL SANDWICH

Green filling:
Coriander leaves- 1/2 cup
Mint leaves- 1/2 cup
Green chillies- 2 nos
Garlic- 2 flakes
Peanuts- 1tbsp
Cumin seeds- 1/2 tsp
Lemon juice- 1 tsp
Salt and pepper- 1/2 tsp
Sugar- 1 tsp
Cucumber grated- 1/2 cup (optional)
Grind all together to a fine paste. to this chutney add grated cucumber (lightly squeezed) and mix well

Yellow Filling
Oil- 2 tsp
Turmeric- 1/8 tsp
Gren chilly- 1 tsp
Potatoes (boileD) - 1 cup
Salt- 1/4 tsp
Black salt little
Heat oil, add turmeric , green chilly , boiled and mashed potatoes and salt. Stir fry 2-3 minutes

Red Filling
Ketchup- 1/4 cup
Onion (grated) - 1/4 cup
Salt to taste
Chilly powder- 1/2 tsp

Squeeze the grated onion and all ingredients and mix well
Cut sides of 3 bread slices
Place 1 slice on board. apply water on its edge and stick. 2nd slice over it. Similarly apply water on the 2nd slice edge and 3 rd slice over it. oll lightly with rolling pin on all the 3 slices.Spread green, yellow & red filling on each slice. Leave space on edges. Start rolling with green side first. make a roll of it. wrap in a wet cloth and refrigerate for some time. Cut into slices & serve.

SPRING ROLLS

cabbage- 1 1//2 cup
Beans- 1/2 cup
Carrot- 1/2 cup
Beansprout- 1/2 cup
Capsicum- 1 no
Spring Onion (bulb)- 2 nos
Ajinomoto- 1/4 tsp
Salt and pepper to taste
soya sauce accor to color


Cut all veg in to juliens.in kadai put butter and oil Saute onions , then add vegetables and saute. then add all seasonigs and saute or 2-3 minutes and keep aside

*carrots and beans are blanched

For pancake
Maida- 3 tbsp
cornflour- 2 tbsp
Egg-  no
Water- 1/2 cup

Mix together well maida, cornflour and eggs. Then add water and strain through a strainer. Prepare pancakes in fry pan. Cook one side only. add prepared vegetables on each pancake ,roll it and deep fry.

PANEER CHILLI

Paneer- 200 gms
chillies - 10 nos approx
Garlic 1 tbsp
ginger- 1/2 tbsp
Onion 1 no
Capsicum- 1 no
Ajinomoto- 1/4 tsp
Salt and pepper to taste
veg stock 1 cup
Soya sauce for color
Cornflour for thickness

Cut paneer, onion into dices and capsicums into juliens. Deep fry paneer and then onion. heat 1 tbsp oil and butter , saute garlic, ginger, chillies, capsicum for a minute. Then add fried paneer , onion and veg stock, seasonings and cornflour. Cook for a minute and serve hot

for dry 1/2 cup veg stock for 200 gms paneer

KOLIWARA FISH

400 gms ravas cleaned

1st marination: 1 tbsp vinegar and 1 tsp salt. Mix both. Marinate the fish for an hour and wipe
2nd marination: 1/2 cup besan, 1 tbsp maida or cornflour, 1 tsp ginger and garlic paste each,1 tsp ajwain , 1 tsp each salt , red chilli powder, amchoor powder, 1/2 egg, 1 tbsp oil, a pinch of tandoori color
make the batter with approx 1/2 cup water and marinate the fish in above mixture for half an hour.
deep fry, sprinkle chat masala and serve hot

LUCKNAWI CHAT

For pakoris- 1/2 cup soaked moong dal (yellow) 4-5 hrs.1 green chilli and salt to taste.

Grind the dal after taking out water into a fine paste. Avoid adding water. Thick paste is required. Add the chilli and salt. Deep fry. Immediately put it in the luke warm water. Leave it for 30 minutes

For papri- 1 cup maida, 1 tbsp oil and salt to taste. Oil for frying

Knead it into tight dough. Leave for half an hour. Make balls and roll. Cut into diamonds and deep fry.

For chat: 2 boiled potatoes sliced, pakoris and 1 cup of curds beaten with little salt.
Green and red chutney and chat masala.

Mix pakoris, potatoes and papri with both chutneys. In individual plates arrange the three and pour beaten curds on top. Add in both the chutneys and sprinkle chat masala.

KABULI CHAT

Frying KAreli- 1 cup maida, 1 tsp of kalonji seeds, 1/2 tsp salt, 1 tbsp oil. And refined oil for frying. Mix the above ingredients and make a tight dough. Leave for half an hour. Make balls, roll and cut into squares. shapen the way . Deep fry till brown and crisp.

For Chat: 2 potatoes boiled and cubed,  1 cup kabuli chanas boiled with salt.1 1/2 cup curds beaten with little salt, green and red chutney and chat masala.

In a tray arrange potatoes and kabuli chanas. Mix with green and red chutney in it. Put a few karelis.Pour over that beaten curds and the both the chutneys. Sprinkle chat masala on top.

TANGY PANEER AND BABYCORN

250 gms of paneer marinated in 3 tbsp of hung curds, 1 tsp of salt and chilli powder, 1 tsp of lime juice , apinch of sugar, 1 tsp juice of garlic or ginger, 1 tbsp of cashew nut powder , rose essence and colot red. Leave ot fot half an hour


200 gms of boiled babycorn, 2 capsicums, 2 onions cubed and marinated in 1 tsp of salt and black pepper , juice of one lime, 1 tomato only side part, 1/2 tsp sugar, elaichi powder , rose water each, 2 tbsp of butter

in a pan heat the butter. Lightly saute babycorn, capsicum and onion. in the end add tomato and then turn off the gas. Keep it aside for 15 min
in the remaining butter, cook the paneer pieces

PANEER CAKE

500 gms of paneer, 750 gms of potatoes boiled and mashed, 1 tsp of chilli and paprika powder each, 1/2 tsp garam masala and jeera powder each, 4 drops of tobasco, 2 tbsp of resh coriander leavesm 2 tbsp roasted peanuts , salt to taste , 6-8 tbsp of green chutney, a few drops of rose essence.

Step 1: Mix mashed potatoes with red chilli and paprika, tobasco, garam masala, salt, jeera powder, fresh corainder leaves and peanuts. Mix well after adding rose essence

step 2: Cut paneer into thin square pieces

Step 3: Greas a square oven proof dish with butter. Line it with slices of paneer. Spread some chutney on paneer all over. Now spread 1/3 of potato mixture on it. Repeat. In the end put potatoes and make it smooth. Put 1 tbsp of butter on top

Step 4: Bake it in pre heaed oven at 180 for about 15 minutes till brown OR

use 400 gms o paneer with 700 gms of boiled potatoes and make it in pan but layering opposite.

GREEN LOLLIPOPS

1 cup peas (boiled with pinch of salt and sugar)
1 cup paneer (150 gms)
1 boiled potato grated
2 tbsp of fresh coriander leaves finely chopped
2 green chillies
2 green cardamons powdered
4 bread slices crushed
juice of 1 lime 1/2 tbsp
1/2 tsp ginger paste
salt to taste
oil to fry
kaju pieces

Blend together peas, paneer, lime juice, coriander leaves, green chillies, ginger in a blender so as to form smooth paste. Mix bread crumbs, cardamon and salt. Make lollipops as shown and fry

SPAGHETTI BALLS

1/4 cup poha, 1/4 cup white vermicelli crushed, 1/2 cup french beans blanched and chopped, 1/2 cup carrots chopped and blanched , 1/2 cup onion crushed, 1 capsicum, 4 green chillies chopped, salt to taste, 1 cup milk, 4-5 tbsp of maida, 1/2 cup spaghetti boiled, drained and cooled under running water(boil water, put spaghetti, put salt & oil, then drain under running water), 1 tbsp butter

Soak the poha for 10 minutes and drain the water. Melt butter. Fry onons till pink and green chillies. Add beans, capsicum and carrots. When they are soft add the flour. Stir for a minute till smell of raw maida goes.


Add the milk(room temp). Stir continuously till the sauce is thick. If needed put paprika powder. Add salt and pepper. cool . now mix in boiled spaghetti and poha. Mix properly. Make small balls and roll them in crushed vermicelli and deep fry.

(instead of carrots, french beans add paneer and potatoes and half crushed corns)

CHILLI MILLI KABAB

Potatoes- 4 nos
Kaju- 2 tbsp
Maida- 1 tbsp
Cornflour- 1 tbsp
Green chilli- 1 nos
Red chilli powder- 1/2 tsp
Jeera powder- 1 tsp
Garam masala- 1/4 tsp
Char magaz- 1 tsp
Chat masala - 1 tsp approc
Salt to taste

chop kaju fine. boil and mash potatoes and all ingredients. Add all seasonings and shape the kababs triangular. roll kababs in dry cornflour and deep fry.

HARA BHARA KABAB

Carrot (grated) -- 100 gms

Beans (chopped)-100 gms

Potatoes (boiled)- 100 gms

Peas (boiled)-  100 gms

Onion (chopped)-  2 nos

Chillies (chopped)-  2 nos

Cornflour 1 1/2 tbsp

Maida 1 1/2 tbsp

Garlic paste- 1 tsp

Ginger paste - 1 tsp

Jeera (whole)-- 1 tsp

Dhania powder- 1/2 tsp

Chat  masala- to taste

Salt to taste

Green color- 2 drops approx

Corriander leaves chopped

Heat oil in a pan. Add jeera, chopped onion. Saute till light brown. Add garlic, ginger paste and chillies and then the seasonings. Then add carrot, beans. Saute for five minutes. Then add mashed peas, dhania powder, chat masala, salt and finally mashed potatoes, cornflour and maida.Saute for 1 min and then let cool. Then add some coriander leaves. Make round flat shape and roll in dry cornflour and little bread crumbs mixed together and deep fry.

HYDERABADI BIRYANI

2 cups of mixed vegetables like carrots, cauliflower , beans and capsicum
1 potato cut into big pieces
1 tbsp of cashew nut fried.
1 onion sliced for brishta.

1/2 cup of fresh corainder and mint leaves mixed in 2 tbsp of beaten curds.

Two onions crushed & fried, 1 tsp of ginger and garlic paste, puree of two tomatoes,1 tbsp of biryani masala, 1/4 tsp of haldi, 1 tbsp of chat powder.

For marination: 3 tbsp of curds, 1 tsp of salt, chilli powder & garam masala, and paprika , 1 tsp of lime juice.

Step 1: Blanch the vegetables. beat the curds, add salt, chilli powder, garam masala and lime juice.Put the vegetables in the cued mixture and marinate for an hour.

Step 2: Boil one cup of rice with 1 tsp of salt, tej patta, dalchini, elaichi and star anise. While boiling , add 1 tsp of salt. Drain Add tandoori color to 1 tbsp of rice.

Step 3: fry cahew nut. fry the poatatoes. fry the sliced onions for brishta. Drain and keep aside.

Step 4: Heat ghee. put in the crushed onions, green chillies and then add tomato puree. Add in ginger and garlic paste. Cook for sometime. Put haldi, Chat masala and biryani masala. Put in the marinated vegetables and cook till tender. Add in fried potatoes also. Put in fresh corainder leaves.

Arrange the layers of biryani

CHANA MASALA

250 gms of kabuli chanas, 3 tbsp of chana dal.

Soak the chanas & dal overnight with 1 tsp of salt.(together)
Step 1 : Drain the chanas . Boil them along with dal in fresh water till tender (3 whistles)
Step 2: Marination: 2 tbsp each of fresh corainder leaves and mint leaves, 2 green chillies, 1 tsp of salt, chilli powder, sookha dhania, jeera , chat masala each, 1/4 tsp of nutmeg powder, 1 tbsp fo beaten curds. Make a paste and marinate the boiled chanas in it.

Step3: In g for gravy: 2 small onions finely chopped, puree of two tomatoes, 1 tsp of ginger and garlic paste each & 1 tbsp of chana masala, 1/4 tsp haldi, 1/2 tsp of garam masala.

Method: Fry the onions in ghee. Add the ginger garlic paste. Add in tomato puree. Add haldi, chana masala and garam masala. Add the marinated chanas. Cook or some time 2/3 minutes. Put it under pressure again 1-2 whistle. Simmer it on slow fire for 15 min. Serve hot with baby kulchas.

[dhania, green chillies, mint and curd mixed together in mixer]

BABY KULCHAS

1 cup rawa, 2 tbsp beaten curds, 2 tbsp maida.

Mix the above ingredients and make a paste with 3/4 cup of water. Leave it overnight. or 6 hrs atleast. (for making instantly use soda (aerated drink) instead of water)
Then mix 2 cups of maida to it. Knead into smooth dough. Leave it for 2 hrs again.

For stuffing: 2 medium sized potatoes boiled and grated. 100 gms of paneer crumbled, 1 tbsp of fresh dhania leaves, 1 tbsp of finely chopped onions, 2 green chillies finely chopped,1 tsp salt, 1/2 tsp each of chilli powder, garam masala and chat masala. Mix them nicely and use for stuffing.

KOFTAS IN PALAK GRAVY

150 gms of paneer grated, 1 cup of cauliflower grated with 2 green chillies, 3 tbsp of fresh coriander leaves, 1 tsp of salt & chat masala & 3 tbsp of maida.

Mix all above ing . Shapen them into balls. Deep fry in hot oil & keep aside.

Take one bundle of palak leaves. Blanch them in hot water. Cook them with 1/2 tsp of salt. When cook make puree.

Ing for Gravy: Palak puree, onion crushed and fried, puree of two tomatoes, 1 tbsp of garlic paste, 1 tsp salt & chilli powder each, 1/4 tsp haldi powder, 1 tbsp of cashewnut powder, 2 tbsp of fresh cream.

Method: Heat oil. Add cashew powder till golden brown. add onion and garlic paste. Then add salt, chilli powder and haldi. Put the tomato puree. Let it simmer for ten minutes. Add palak puree. At the time of serving put the cream. Mix nicely. (if using mava, add it after tomato puree)

Add the fried koftas and serve hot.

PANEER NARGISI

250 gms o paneer

For marination: 4 tbsp of beaten curds, 1/2 tsp of salt , chilli powder, ginger paste, tandoori color each.

marinate for 15 minutes and cook it in it's own gravy. directly no oil.

1. 50gms (2 tbsp) of butter, 2 tbsp of cashew powder, 2 green chillies.
2. 4 tomatoes pureed, 1 tbsp of tomato ketchup, 1 tsp chilli sauce, 1 tbsp kasuri methi, 1 tsp each of dalt & chilli powder, 1/4 tsp paprika powder, 1/4 tsp dhania powder and little tandoori color.
3. 6 tbsp of fresh cream.

method: Heat butter. Fry chewnut powder & geen chillies. Add rest of the ingd o step 2. Add paneer pieces and cook for sometime. Add the cream & furhter cook for one minute. Serve hot.

VEG RASHIDA

500 gms of mixed vegetables (mushrooms, baby corn, carrots, cauliflower, french beans)

Blanch cauliflower, carrots, french beans in hot water or 2 minutes.

Lightly fry mushrooms and baby corn.( in butter for 1-2 minutes)

Tempering: Heat two tbsp of oil, Fry mustard and jeera each 1/2 tsp. Add 1 tsp of ginger and garlic paste and one crushed and fried onion

Step 1: 2 tbsp desiccated coconut, 1 1/2 tsp salt, 1 tsp chilli powder, dhania , jeera, kalonji, amchoor powder, 1/2 tsp each of methi seeds, garam masala & paprika and 1/4 tsp haldi. gring all and add 2 tbsp cashewnut powder (cashews to be grind seperately)

Step2: 1 cup curds, 4 green chillies, 2 tbsp of fresh corainder leaves.

Method: Tot the tempering add the vegetables. SAute for 2 minutes. Add ingrd of step 1 and roast very well for abt 2 minutes.

Add ingd of step 2 and cook till oil comes up. Add little water and simmer for sometime till vegetables are tender.

ALOO - DO- ABBA

Take five potatoes. Cut them into cubes. Put slat on them & lightly fry them in one tbsp of butter.  or use boiled potato directly.

Part 1: (red gravy)
Tempering: 1onion crushed and fried, 3 dry chillies, 1/2 tsp each of kalonji & jeera. Heat oil fry chillies, kalonji & jeera. Add the crushed onion.

Masala 1 : 2 tomatoes pureed, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/4 tsp haldi, 1 tsp ginger & garlic paste, 3green chillies, 1 tsp dhania powder & jeera, 1/2 tsp garam masala, saffron.

Masala 2: 3/4 cup beaten curds, 1 tbsp kasuri methi, 2 tbsp almond powder, 1/4 tsp kesar mixed in little milk, 1/4 tsp tandoori colour.

To the tempering , add masala 1. Fry till oil seperates. Add potatoes. Fry for two minutes. Add masala 2 . Add little water. Simmer for 15 minutes.

Part 2: (green gravy): 1 bunch of methi leaves. chop it fine. Heat 1 tbsp of oil. Saute methi leaves till water dries up by adding on1 tsp each of salt & red chilli powder. Peel 5 potatoes. chop them into cubes. Put 1 tsp of salt & deep fry them. Finally mix methi & potatoes. Add 1 tbsp of malai to it.

Serve both the potato dishes.

DUM PUKHT PANEER

1.  250 gms of paneer cut into fingers, thick slices or cubes
2. 1 tbsp of butter, 1 tsp ginger paste, 1tsp salt and 1/4 tsp each of mustard powder and haldi.
3. 1 cup curds, 1 onion crushed in mixer and fried to light brown colour, 2 tbsp of almond powder, 1 tsp paprika.- all mix together.
4.  2 tbsp fresh corainder leaves, 4 tbsp of fresh cream, a pinch of cardamon and rose essence- all mix together

In a pan, heat butter. Fry ginger paste and mustard powder and 1/4 tsp o haldi.
Add part 3, Cook for  a minute. Add part 4.

Line dekchi with foil. Arrange tha paneer , put the whole mixture on paneer pieces. (first put little mixture on paneer, then ass little paneer and so on). put. smoke as shown.

Cook it on slow fire for 10 minutes.

INDIAN KABABS

Black Chana- 2 cups (boiled and mashed)
Bread- 8 slices
Onion- 2 nos.
Green chillies- 8-10 nos.
Corainder leaves- a few
Lime juice- to taste
Salt to taste


Mash well the boiled chana. Chop finely onion, green chillies and coriander leaves. Add bread to the mashed chana. Also add some green chillies, corainder leaves, lime juice and salt. Mix well. Shape into balls, make hollow in centre and fill mixture of onion, green chillies and coriander leaves and salt.Shape well again slightly flattish and deep fry. Serve hot with chutney and sauce.

METHI PANEER KABABS

Paneer- 300 gms (1 1/2 cup)
Methi leaves- 3/4 cup
Corainder leaves- 1 tbls
Mint leaves- 1 tbls
Green chillies paste- 1 tsp or 4 nos
Garlic paste- 1 tsp or 6 flakes
Ginger paste- 1 tsp or a smalll piece
Garam masala- 1/4 tsp
Maida- 3 tbls
Salt to taste

Crumble well the paneer. Chop very finely methi, corainder leaves and mint leaves. To paneer add all ingredients and mix well. Shape onto kababs and deep fry. Serve hot with corainder mint chutney.

PANEER TIKKA

Paneer- 200 gms
Onions- 100 gms
Tomatoes- 100 gms
Capsicum- 100 gms
Curds (frsh)- 2 cups
Kasuri Methi- 2 tbls
Chilli powder- 1 tsp
Corainder powder- 1 tsp
Salt to taste
Colour (Bush company orange red)

Cut onions, tomatoes, capsicum and paneer into dices.Hang curds in a muslin cloth or 1/2 an hour, then beat it smooth. Prepare marination of salt, chilli powder, coriander powder and kasuri methi. Colour add with curd. Mix well with paneer and vegetables cook on frypan or grill it with little oil , till well cooked.

MUGHLAI PARATHA

1 cup maida
1/2 cup wheat flour
1 egg,
pinch of sugar
1 tbsp ghee
1 tsp salt
1/2 tsp baking powder

sieve together maida, flour , sugar, salt and baking powder

approx 1/2 cup milk to knead. knead till soft.

make round shpae. cut half in between. make a cone then press and flatten it.

MISSI ROTI

1 cup atta, 1/4 cup maida, 1 cup cooked moong or chana dal, 1/4 cup milk, 2 tbsp ghee, 4 tbsp of fresh corainder leaves finely chopped, 1 finely chopped onion and 2 green chillies, 1 tsp salt, 1 tsp chilli powder,1/4 tsp garam masala, 1/4 tsp ajwain.

Mix all above ing in the atta and knead it into a soft dough. Leave if for half an hour. make missi roti with ghee or tandoori style.

CHICKEN HANDI BIRYANI

Pre fry -2 tbsp of kaju, 2 potatoes cut into cubes with 1/2 tsp of salt,1 onion sliced fried to brown colour for brishta.

Ingredients for marination : Step 1: 500 gm of chicken, 1 cup curds, 1 tbsp each of ginger and garlic paste, 1 tsp each of salt, and chilli powder, 1/2 tsp of haldi powder, 1 tsp crushed green chillies i.e approx 2 , Marinate the chicken in the above mixture for an hour.

Ingredient for biryani : Step 2: 1 1/2 cup of basmati rice. Wash and soak the rice for 1/2 an hour. then boil it with 1 tsp of salt. 1 tejpatta, elaichi, star aniseed and clove. While boiling add a tsp of lie juice, When rice almost done, dran them, add colour to 2 tbsp of rice.

Step 3: Ingredients: 2 crushed onions, puree of two tomatoes, 1 tsp each of ginger and garlic paste, 1/2 tsp haldi, 1 tsp of each salt and chilli powder and garam masala. 1 tbsp of biryani masala. Take two tbsp of oil in a pan. Add the crushed onions, ginger and garlic paste, Fry it for sometime. Add the tomato puree. Put the masalas in it. then add the marinated chicken pieces. Cook for some time, Add the potatoes and simmer till chicken id done. Gravy should be of flowing consistency.

Method for Biryani

Ingredients: 1/2 cup milk, little saffron, 1tbsp of butter, 1tbsp of chat masala, juice of fresh lime, pre fried cashews and brishta, fresh corrainder and mint leaves finely chopped.

SHEPHERD'S PIE

Ingredients : 250 minced meat and potatoes each, 1/2 cup boiled peas with salt and sugar, 1 cup macaroni boiled, 2 capsicum chopped finely, 2 medium sized onions crushed, 1 1/2 tsp salt, 1 tsp paprika powder, 1/2 tsp chilli powder, 1 tsp each of ginger and garlic paste, 2 tbsp worcestershire sauce, 2 tbsp tomato ketchup, 4tbsp oil, 50 gms butter, 5-6 tbsp milk.

Method: In a pan heat oil. Lightly fry onion, then add the minced meat, fry to golden brown. Cook under pressure if mutton or keema. Add boiled peas, chilli powder, paprika powder. Cook for 5 minutes. Add in tomato ketchup, worcestershire sauce, macaroni and capsicum . Put the mixture in a oven proof dish.

Peel and cut potatoes into small pieces. Cook them in salted water under pressure, for 10 minutes. Dran the water and mash the potatoes. Mix in butter, milk and beat the potatoes till light and fluffy. Either spread or put it in a nozzle and bake at 180 c for 20 minutes.

ROAST HUNAN CHICKEN

300 gms of boneless chicken  thinly sliced or cut into flat pieces, 1 tsp of ginger garlic paste, 1 tsp salt, 1/2 tsp paprika powder, a pinch of sugar, 1tbsp of each soya sauce, chilli sauce, vinegar and cornflour (add cornflour after 5 min but do not mix it now)

Method: Marinate the chicken in the above mixture for 1 hr. Heat a pan. Add half a tsp of oil and roast the chicken in it lightly or shallow fry.

Ing for gravy A: 2 tbsp of oil, 6 dry chillies, 1 onion cubed, 1 tbsp crushed ginger and garlic, 1 tomato (if wanted)

B: 1 cup water, 1 tbsp soya sauce, 1 tbsp chilli sauce, Vinegar and cornflour each . 1/2 tsp salt, paprika and aginimotto

Method: Heat oil. Fry onions, ginger and garlic. Add part B. Mix together. Cook till sauce thickens. mix in fried chicken . Stir fry and serve.

NARGISI MURG

500 gms of cleaned chicken pieces
1 cup curds, 1tsp salt and chilli powder each, 2 tsp of garlic paste, 1 tsp of ginger paste, 1/2 tsp each of corriander powder and garan masala

Marination: Beat the curds. Add the masala. Marinate the chicken and leave for 2 hrs.

Green Paste:
1 bunch of palak leaves, 2 tnsp of methi leaves, 2 green chillies, 1 stalk of celery(optional), a pinch odf sugar. 1 crushed and fried onion and puree of two tomatoes, 1 tsp of salt and chili powder each and 1/2of haldi and a tbsp of butter , 3 tbsp of fresh cream flavoured with 2 green powdered cardamon.

Step 1: Blanch the methi and palak leaves in hot water. coo them separately with a pinch of salt and sugar.

step 2: Make puree with palak, methi, chillies, celery by adding a pinch of sugar.

Step 3: Heat butter. Fry the chicken pieces in butter. Add the marination and let in cook for 7- 10 minutes. Put the fried onion. Add the salt, chilli powder and haldi. Add to it tomato puree. Fry for some time. Add the green paste. Fry it for some time again. Let it simmer on slow gas for 5 mins. At the time of serving add the cream.

RASHIDA CHICKEN

500 gms of cleaned chicken pieces. Shallow fry them in 1 tbsp of butter for 2-3 minutes

Masala mixture:
3 tomato puree
1 1/2 tsp salt, garlic, chilli powder each
1/4 tsp haldi powder
1 tsp each dhania powder, ginger paste
4 green chillies

Masala mixture 2:
1 cup curds, 2 tbsp kasuri methi, 2 tbsp almond powder, 1/2 tp kesar, 1 tsp garam masala, 1/2 tsp tandoori color

Tempering: 4 tbsp oil, 4 dry red chillies, 1 tp kalonji and jeera seeds, 1 onin crushed.

Method:
Heat oil. Fry chillies, kalonji and jeera (i.e .tempering part). Add crushed onion. Add masala 1 . Fry till oil separates. Add chicken fry fr two minutes. Add masala 2. Let oil separate. Add little water if needed. Cook till chicken is tender.

SHAHI CHICKEN

Ingredients:
4 chicken fillets (brests piece)
1 cup curds
1 tbsp garlic paste
1 tsp salt
1 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger paste
1/2 tsp paprika
1.4 tsp tandoori colour

Method:
Beat the curds. Mix all the masalas. Marinate the chicken in the above mixture for two hours. Then cook it in his own marination for 7- 10 minutes. Burn on the flame. Shred the grilled chicken and keep aside.

Gravy:
A:  50 (2 tbsp) of butter, 3 tbsp of cashew nut powder ,4 green chilly

B: Puree of 6 tomatoes, 2 tbsp of tomato ketchup, 1 tsp chili sauce

C: 2 tbsp of kasuri methi, 1/2 tsp salt, 1 tsp chilli powder, 1/2 tsp paprika, 1/2 tsp dhania powder and tandoori color

D: 100 gms of fresh cream

Method: Heat butter. Fry cashew powder and gree chillies until colour is golden like marie biscuits. Add part B. cook for 5 minutes. Add part C. Mix in shreeded chicken along with masala in it. Cook for further 5 minutes. Add cream and simmer in it for 2 minutes and serve hot.

LEHSUNI DHANIA PANEER

Ingredients

•	Cottage cheese (paneer)	400 grams
•	Green chillies	2-3
•	Garlic	12 cloves
•	Fresh coriander leaves	3/4 cup
•	Oil	3 tablespoons
•	Onions,chopped	3 medium
•	Ginger-garlic paste	2-3 teaspoons
•	Turmeric powder	1/4 teaspoon
•	Coriander powder	1 teaspoon
•	Cumin powder	1/2 teaspoon
•	Red chilli powder	1 teaspoon
•	Salt	to taste
•	Yogurt	1 cup
•	Garam masala powder	1/2 teaspoon
•	Lemon	1
•	Cream	1/2 cup

Method
Chop green chillies, garlic, ½ cup coriander leaves in a chopper. Cut paneer into 1 inch cubes and then halve them into triangles. Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and mix. Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Add chopped ginger-garlic-coriander leaves and ¼ cup water and mix well. Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently. Add garam masala powder, juice of a lemon and mix lightly. Add cream and switch off the heat. Chop the remaining coriander leaves and garnish the dish with it. Serve hot.

CHANE KE CHOPS

Chickpeas (kabuli chana),soaked	350 grams
•	Salt	to taste
•	Tea leaves	1 teaspoon
•	Coriander seeds	2 teaspoons
•	Fennel seeds (saunf)	1 1/2 teaspoons
•	Dried red chillies	2-3
•	Onion	1 medium
•	Ginger,roughly chopped	1 inch piece
•	Cottage cheese (paneer)	100 grams
•	Oil	for shallow frying

Method
Boil the kabuli chana with salt and tea leaves tied in a potli till completely soft. Drain and reserve the cooking stock. Heat a non stick pan, add coriander seeds, fennel seeds and red chillies and roast till fragrant. Roughly chop onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool. Mash the paneer in a bowl, add a little salt and shape into small balls. Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock. Add the kabuli chana and grind, without adding any more water, till the chanas are well mashed. Transfer into a bowl. Heat a little oil on a non stick tawa. Grease your palms, take a portion of the chana mixture and spread it. Place a paneer ball in the centre and enclose it completely. Flatten slightly and place on the tawa. Make other chops in a similar manner and place on the tawa. Turn once and cook till both sides are cooked evenly. Take care not to turn them more than once. This way they will remain soft and will be melt-in-the-mouth. Serve hot. 

MATAR MUSHROOM (S.K.)

Ingredients

•	Green peas,soaked	1 cup
•	Mushroom,halved and blanched	400 gram
•	Onion	1 medium
•	Oil	2 tablespoons
•	Cinnamon	2 inch piece
•	Green cardamoms	3
•	Tomato	1 medium
•	Cumin seeds	1 teaspoon
•	Spring onion,chopped	1/4 cup
•	Green chilli	2
•	Ginger paste	1 teaspoon
•	Garlic paste	2 teaspoon
•	Tomato puree	1/4 cup
•	Turmeric powder	1/2 teaspoon
•	Coriander powder	2 teaspoons
•	Cumin powder	1 teaspoon
•	Salt	to taste
•	Red chilli powder	1 1/2 teaspoons
•	Cashewnut paste	1/4 cup
•	Fresh coriander leaves,chopped	1/4 cup
•	Kasoori methi ,crushed	1 1/2 teaspoons
•	Garam masala powder	1 1/2 teaspoons
•	Spring onion green,chopped	2-3 stalk

Method
Chop onion. Heat oil in a non stick pan, add cinnamon and green cardamoms and sauté for ½ minute. Chop tomato. Add cumin seeds to the pan and when they change colour, add onion and stir. Add spring onions and sauté for 1 minute. Chop green chillies and add along with ginger paste and garlic paste and mix well. Add tomato and stir. Add tomato puree and stir. Add turmeric powder, coriander powder and cumin powder and mix well. Add mushrooms and mix. Drain green peas and add and mix. Add salt, red chilli powder, cashewnut paste and ½ cup water and mix. Cover and cook for 2-3 minutes. Chop coriander leaves and add. Add kasoori methi and garam masala powder and mix well. Garnish with spring onion greens and serve hot with roti or parantha. 

MACCHI MAGIC (S.K.)

Ingredients

•	King fish (surmai),thickly sliced	300 grams
•	Salt	to taste
•	Black peppercorns	3
•	Potato,boiled, peeled and mashed	1 medium
•	Eggs	2
•	Garlic,finely chopped	3 cloves
•	Ginger,finely chopped	1/2 inch piece
•	Green chilli,finely chopped	1
•	Lemon juice	1 tablespoon
•	Onion ,finely chopped	1 medium
•	Fresh coriander leaves,chopped	1 tablespoon
•	Bread crumbs	as required
•	Oil	to shallow fry

Method
Cook the fish in one cup of water with salt and peppercorns in a non-stick shallow pan, till all the water has evaporated. Leave to cool and carefully remove the skin, bones and the peppercorns. Mash the fish with a fork. Mix the mashed fish with the potato, one egg, garlic, ginger, green chilli, lemon juice, onion, salt and fresh coriander. Divide the mixture into eight equal portions and shape into flat, round cutlets. Beat the remaining egg. Dip each cutlet in the beaten egg and roll in the breadcrumbs. Heat the oil in a non-stick frying pan on medium heat and shallow-fry the cutlets till golden brown on both sides. Drain on absorbent paper and serve hot. 

HEARTY BITES (S.K)

Ingredients

•	Hard boiled eggs	2
•	Onion ,finely chopped	1/2 medium
•	French beans,finely chopped	5-6
•	Carrot,grated	1/2 medium
•	Spinach,blanched and chopped	5-6 leaves
•	Cornflour/ corn starch	1 tablespoon
•	Salt	to taste
•	Black pepper powder	1/2 teaspoon
•	Mustard paste	1/2 teaspoon
•	Tomato ketchup	2 teaspoons
•	Fresh bread crumbs	1 cup
•	Oil	to shallow fry

Method
Grate the boiled eggs into a bowl. Add the onion, French beans, carrot, spinach, cornflour, salt, pepper powder, mustard paste and tomato ketchup. Add the breadcrumbs and mix well. Divide the mixture into eight equal portions and shape each portion into a heart shaped tikki. Heat oil in a non-stick pan and shallow fry the tikkis on medium heat till golden brown on both the sides. Drain on absorbent paper. Serve hot. 

MEDU VADA

Ingredients

2 cups white urad dal (split black lentil without skin)
6 green chillies , finely chopped
1 tsp grated ginger (adrak)
10 to 12 curry leaves (kadi patta)
1/4 tsp asafoetida (hing) (optional)
2 tsp salt
oil for deep frying

Method

1. Wash and soak the dal in enough water for 1 hour.
2. Drain and blend in a mixer into a smooth batter.
3. Transfer in a bow, add the green chillies, ginger and curry leaves and mix well.
4. Heat oil in a kadhai, wet the palms and take some batter and flatten to a round shape.
5. Make a hole at the center with your thumb and slowly slide into the hot oil.
6. Repeat the same to make 30 more vadas.
7. Deep fry till they turn crisp and light golden brown.
8. Drain on an absorbent paper and serve hot with sambar and/or chutney.

This recipe was contributed by chandapappa on 04 Oct 2011


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CHILLI PANEER

ngredients:

• 350 gms Paneer • 2 Cups coarsely chopped onions • 2 tbsp Vinegar • 1/4 tsp Ajinomoto • 2 tbsp Sliced green chillies • 1 tbsp Soya sauce • Oil for frying • 2 tsp Salt • 1 Egg • 1/2 Cup corn flour • 1 tsp Ginger-garlic paste

How to make Chilli Paneer:

• Chop the paneer into cubes. • Combine together the paneer, corn flour, 1 tsp salt, egg, ginger, garlic and little water. • Heat oil in a frying pan. • Fry the paneer cubes coated with mixture till golden brown. • Take a wok and heat 2 tbsp of oil in it. • Add the onions and fry on high heat for half a minute. • Add vinegar, ajinomoto, green chillies, soya sauce, salt and the fried paneer cubes. • Mix properly and garnish with finely chopped spring onions and coriander. • Ready to serve.

CABBAGE STIR FRY

Ingredients

1. Cabbage (grated) – 1 small
2. Onions (finely chopped) – 1 med
3. Garlic Cloves (Crushed) – 4 cloves
4. Green Chillies (slit) – 3 or 4
5. Turmeric – A pinch
6. Salt – As Required
7. Oil – 2 tbsp
8. Mustard Seeds – 1 tsp
9. Curry Leaves – A sprig

Preparation Method

1. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
2. Add onions, garlic, green chillies and curry leaves and saute till the onions are tender.
3. Add a pinch of turmeric and stir for a minute.
4. Add cabbage and salt to taste and mix well.
5. Cover the pan and cook on low flame, stirring occasionally.
6. After 8-10 mins, the cabbage will be almost cooked. Open the lid and stir fry on medium high flame for 3-4 minutes till all water has evaporated.
7. Serve it along with rice.

Note

1. Never add water while cooking cabbage. It will spoil the taste.
2. It’s better to use a non-stick pan while making cabbage so that it doesn’t stick to the pan.
3. Cabbage tastes best when made in Coconut Oil but you can use any cooking oil.