1. 300 gms cottage cheese (paneer)
2. 3 tbsp cooking oil
3. 1 tsp cumin seeds
4. 3-4 green chillies, chopped
5. 4 onions, sliced
6. 2 Tomatoes, pureed
7. 1 tsp turmeric
8. 1 tsp coriander powder
9. ½ tsp red chilli powder
10. ½ garam masala
11. 4 tbsp thick yogurt
12. Salt according to taste
13. 6-7 curry leaves
14. 1 tbsp coriander leaves, chopped

Method:

1. Cut the paneer into small cubes.
2. Heat 1 tbsp oil in a pan, fry till the paneer cubes become golden.
3. Take out the paneer cubes, add remaining 2 tbsp oil in the pan.
4. Add cumin seeds, when they start to spluttering, add green chillies and onions.
5. Fry till the onion changes to light brown, add tomato puree and saute for a minute.
6. Add turmeric, red chilli powder and coriander powder, saute till the oil begins to separate.
7. Add salt, yogurt, garam masala and paneer cubes, mix well.
8. Stir for 5-6 minutes on medium flame or till the yogurt dry.
9. Garnish with curry leaves and chopped coriander, serve hot with parathas.

1. 1 onion, sliced
2. 5-6 cloves garlic, crushed
3. 2 carrots, peeled and chopped
4. 1 cup celery, coarsely chopped
5. ½ cup coriander leaves, chopped
6. 2-3 mushrooms, chopped
7. 1 tsp black peppercorns
8. 2-3 bay leaves
9. 1 tsp salt or to taste
10. ¼ tsp black pepper powder
11. 1 tsp olive oil
12. 6-7 cups of water

Method:

1. Heat oil in a pan, add all the ingredients in the pan (except salt, black pepper and water).
2. Fry for 3-4 minutes on high flame, add salt, black pepper powder and water.
3. Cook on slow flame for half an hour, don’t cover the lid.
4. Strain stock through the sieve, , allow to cool at room temperature, discard vegetables in sieve.
5. Pour in a airtight container, place in the refrigerator, use according to need.

1. 250 gms small brinjals (eggplants/baingan)
2. 2 tsp ginger-garlic paste
3. 1 tsp turmeric
4. 1 tsp red chilli powder
5. 1 tsp mustard seeds
6. 1 tsp fennel seeds (saunf)
7. 1 tsp fenugreek seeds (methi)
8. 1 tsp onion seeds (nigella/kalonji)
9. 1 tsp cumin seeds
10. ¼ tsp asafoetida
11. 1 onion, chopped
12. 2 dry red chillies
13. 1 tsp coriander powder
14. ½ tsp garam masala
15. ½ tsp dried mango powder (amchur)
16. 2 tbsp cooking oil
17. Oil for frying
18. Salt to taste

Method:

1. Wash the brinjals and divide each brinjal into four longitudinal pieces.
2. Add ginger garlic paste, ½ tsp turmeric, ½ tsp red chilli powder and some salt in a bowl.
3. Toss the brinjals with this mixture, let it marinate for 5-6 hours.
4. Now heat oil in a wok/kadai, deep fry the brinjals till they become light brown.
5. Collect the brinjals on a absorbent paper, keep aside.
6. Roast mustard seeds, fennel seeds, fenugreek seeds, onion seeds and cumin seeds in a pan.
7. Now heat 2 tbsp oil in a deep pan, add dry red chillies and asafoetida.
8. Add mustard seeds, fennel seeds, fenugreek seeds, onion seeds and cumin seeds.
9. After few seconds add chopped onion, saute till the onions become golden.
10. Add ½ tsp red chilli powder, ½ tsp turmeric, coriander powder, garam masala and amchur.
11. Saute again for a minute, add the fried brinjals, salt and ½ cup of water.
12. Cook on slow flame till the brinjals become soft.
13. Achari baingan are ready to serve hot with rice or roti.

1. 150 gms baby eggplants (baingan/brinjal)
2. 150 gms yam (ratalu/kandh)
3. 200 gms small potatoes
4. 100 gms surti papdi (fresh vall/sem ki phalli)
5. 2 raw bananas, 1 inch cubed
6. 6-7 green chillies
7. 2 inch piece of ginger
8. 7-8 cloves garlic
9. ½ cup fresh coconut, grated
10. ½ cup coriander leaves, chopped
11. ½ tsp asafoetida (heeng)
12. 4 tbsp cooking oil
13. 1 tsp mustard seeds
14. 1 tsp lemon juice
15. 1 tsp turmeric
16. Sugar and salt to taste

For Muthia:

1. 1 cup gramflour (besan)
2. ½ cup fenugreek leaves (methi), chopped
3. ½ tsp ginger, grated
4. 2 green chillies, crushed
5. Salt to taste
6. Water to need
7. Oil for frying

Method:

1. Make a slit into the each brinjals, peel the skin of yam and cut into cubes.
2. Grind green chillies, coconut, ginger and garlic to make masala paste.
3. Mix coriander leaves in the masala paste, keep aside.
4. To make muthia, add gram flour, salt, fenugreek leaves, ginger and chillies in a bowl.
5. Make a stiff dough by using a little water, make 1 inch long and half inch rolls from the dough.
6. Heat oil in a wok (kadai), deep fry muthias till they become golden.
7. Heat oil in a deep pan, add asafoetida and mustard seeds.
8. When mustard seeds start spluttering, add masala paste.
9. Fry for a minute, add surti papdi, potatoes, brinjals, bananas and yam.
10. Mix well, add salt, turmeric, sugar and lemon juice, cover the lid, cook on medium heat for 3-4 minutes.
11. Add 1 glass of water, slow the heat and cover the lid, cook for 15 minutes(don’t stir with spoon).
12. When the yam is cooked well and water is absorbed, turn off the flame.
13. Undhiyu is ready to serve hot with puri or parathas.

1. 2 tsp butter
2. 1 onion, grated
3. 1 cup corns, boiled
4. 250 gms pumpkin (seetafal)
5. 2 cups vegetable stock
6. ½ tsp black pepper
7. 1 tsp cream
8. 1 tbsp chopped coriander leaves
9. Salt according to taste

Method:

1. Peel the skin of pumpkin, cut into small cubes.
2. Melt butter in a deep pan, add grated onion.
3. Fry till the onion becomes golden, add pumpkin and boiled corns.
4. Fry again for a couple of minutes.
5. Now add vegetable stock, salt and pepper.
6. Simmer the soup on slow flame for 10-15 minutes.
7. Turn off the flame, blend the mixture.
8. Garnish with cream and coriander leaves, serve warm.

1. 250 gms paneer (cottage cheese)
2. 3 tbsp plain flour
3. ¼ cup corn flour
4. ½ cup sesame seeds
5. ½ tsp red chilli powder
6. ½ tsp chaat masala
7. ½ cup water
8. Salt according to taste
9. Oil for frying

Method:

1. Roast the sesame seeds in a wok on slow flame till they become golden.
2. Cut the cheese into 2-3 inch pieces, keep aside.
3. Add plain flour and corn flour in a bowl.
4. Add red chilli powder, salt, chaat masala and water into the bowl.
5. Mix well and make a smooth batter, leave for 3-4 minute.
6. Heat oil in a wok.
7. Dip paneer pieces in the batter one by one and coat with the sesame seeds.
8. Deep fry on medium flame till the pieces became light brown.
9. Fry 2-3 pieces at once, repeat the process to the rest of pieces.
10. Take out the pieces on a absorbent paper.
11. Serve hot with chutney or sauce.

For Koftas:

1. 250 gms cottage cheese
2. 3 medium potatoes, boiled and peeled
3. 2 tbsp cashew, chopped
4. 3 tbsp corn flour
5. A pinch of red chilli powder
6. ½ tsp salt or to taste
7. Oil for frying koftas

For Gravy:

1. 2 tbsp cooking oil
2. 1 tsp cumin seeds
3. 4 medium onions, chopped
4. 3 tomatoes, chopped
5. 2 green chillies
6. 1 inch ginger piece
7. ¾ cup curd
8. 1 tsp coriander powder
9. 1 tsp turmeric
10. ½ tsp red chilli powder
11. ½ tsp garam masala
12. ½ cup cashews
13. ½ cup milk
14. 2 tbsp fresh cream
15. Salt according to taste
16. 1 tbsp coriander leaves, chopped

Method:

1. Grate paneer and boiled potatoes in a bowl.
2. Add corn flour, red chilli powder and salt into the bowl, mix well.
3. Take some mixture, add chopped cashew in the center and make lemon size bolls.
4. Heat oil in a wok/kadai, fry (5-6 balls at once) till the balls become golden.
5. Collect all the fried koftas on a kitchen paper.
6. Now grind onions, tomatoes, green chillies and ginger together to make a fine paste.
7. Make paste of cashews with milk, keep aside.
8. Heat oil in a pan, add cumin seeds.
9. When they start spluttering, add onion paste, saute till the oil begins to separate.
10. Now add turmeric, red chilli powder, coriander powder, curd and salt, saute continuously.
11. After a minute add garam masala, cashew paste and 2 cups of water, simmer for 6-7 minutes.
12. Turn off the flame, add koftas into the gravy when you are ready to serve.
13. Reheat the gravy, add koftas and cream, mix well and cover the lid for 3-4 minutes.
14. Garnish with coriander, serve hot with chapati, naan or rice.
]]> http://paneer.org/paneer-kofta.html/feed 0 http://paneer.org/paneer-makhani.html http://paneer.org/paneer-makhani.html#comments Fri, 27 Apr 2012 12:54:13 +0000 Chanchal http://paneer.org/?p=1892 Ingredients:
1. 400 gms paneer, cubed
2. 3 tbsp butter
3. 4 tomatoes, pureed
4. ½ tsp cumin seeds
5. 3-4 green chillies, crushed
6. ½ tsp red chilli powder
7. 1 tsp turmeric
8. ½ tsp garam masala
9. 1 tsp dried fenugreek (methi) leaves
10. 1 cup fresh cream
11. ½ cup milk
12. Salt according to taste

Method:

1. Melt butter in a sauce pan, add cumin seeds.
2. When they start spluttering, add green chillies.
3. Fry for few seconds, now add tomato puree, saute for a minute.
4. Add turmeric, fenugreek leaves, red chilli powder and salt.
5. Fry till the oil begins to separate, now add paneer cubes.
6. Add cream, milk and garam masala, cook on slow flame for 5-6 minutes.
7. Paneer makhani is ready to serve with naan.
]]> http://paneer.org/paneer-makhani.html/feed 0 http://paneer.org/paneer-pasanda.html http://paneer.org/paneer-pasanda.html#comments Fri, 27 Apr 2012 11:56:03 +0000 Chanchal http://paneer.org/?p=1878 Ingredients:
1. 450 gms cheese (paneer)
2. 2 tbsp cooking oil/butter
3. ½ tsp cumin seeds
4. 2 onions, chopped
5. 2 green chillies
6. 2 tomatoes
7. 1 inch piece ginger
8. 1 tsp coriander powder
9. ½ tsp red chilli powder
10. 1 tsp pudina/mint leaves, crushed
11. 1 tsp turmeric
12. ½ tsp garam masala
13. 1 cup fresh cream
14. salt to taste

Method:

1. First of all cut the paneer into small cubes.
2. Make puree of tomatoes, green chillies and ginger.
3. Heat oil/butter in a pan, add cumin seeds.
4. When they start spluttering, add chopped onions, fry till they become golden.
5. Now add tomato puree, saute the puree till the oil begins to separate.
6. Add turmeric, red chilli powder, salt and coriander powder.
7. Saute for a minute, now add paneer cubes, cook for 10-12 minutes.
8. Turn off the flame, Cover the pan and keep aside.
9. Just before serving heat the pan again, add cream, pudina leaves and garam masala.
10. Mix well, cook for a couple of minute, turn off the flame.
11. Paneer pasanda is ready to serve with naan or parathas.
]]> http://paneer.org/paneer-pasanda.html/feed 0 http://paneer.org/fruit-chaat.html http://paneer.org/fruit-chaat.html#comments Thu, 26 Apr 2012 13:07:37 +0000 Chanchal http://paneer.org/?p=1873 Ingredients:
1. ½ cup ripe papaya, cubed
2. 1 medium apple, cubed
3. ½ cup grapes
4. 2 tbsp pomegranate seeds (anar dana)
5. ½ cup strawberry halves
6. ½ cup ripe banana, peeled and cubed
7. 1 cup watermelon cubes
8. 2 tsp lemon juice
9. 1 tbsp sugar, powdered
10. 1 tsp chaat masala

Method:

1. Add all the fruits in a large mixing bowl.
2. Add sugar and lemon juice into the fruits, place the bowl in refrigerator.
3. After that add chaat masala, mix well.
4. Fruit chaat is ready, serve immediately.
]]> http://paneer.org/fruit-chaat.html/feed 0