#50 DELICIOUS COLOUR THEM NATURAL

1.PINK COLOUR

Method-

• Chop beetroots and cook in a small amount of water. Make a concentrate by microwaving or heating it into a syrup (on low powder though so it does not burn).You can freeze the extra syrup for the next use. pink can also be obtained fruits like cranberries (juice).Grapes or red grape juice and then by adding water. The juice of these can be used also.

2.RED COLOUR

Method-

• Use plenty of the concentrated beet syrup. The colour will be deeper if you allow the syrup to sit in the freeze at least two days before use, pomegranate juice is another soaking method,place the items you are trying to dye in the juice and allow to soak until the shade you desire is reached.

3.YELLOW COLOUR

Method-

• Add turmeric powder plus a small amount of lemon extract to a small amount of water.Refrigerate this overnight for the colours to intensify, or boil eggs with lemon peels, or ground cumin or turmeric. Plus, using a concentrated water bath of paprika will give you some beautiful shades of darker yellow.

4.GREEN COLOUR

Method-

• Blanch chopped spinach till it is a bright green. puree in the blender till liquid and then store in the freezer. This colour will have some tiny green specks.

5.PURPLE COLOUR

Method-

• Boil chopped red cabbage in water. Concentrate by following the same directions as beets. Freeze the syrup.

6.BLUE COLOUR

Method-

• A steel-gray obtained by adding baking soda to the cabbage juice after cooking. Drain canned blue berries and blend the juice with water.

7. BROWN COLOUR

Method-

• Add cocoa or coffee powder to frostings for colour.

#49 DELICIOUS CHAAT

1. DAHI WADAS

Ingredients-

• Curd-220 gm
• Sugar-60 gm
• Pinch of salt

For the dumpling or wada-

• Jeera butter rolls, eggless-10
• Water (hot)-200 gm

Spice for dahi-

• Chaat masala-8 gm
• Roasted cumin powder-8 gm
• Pepper powder-5 gm
• Red chilly powder-8 gm
• Garnish with coriander

Method-

• Soak the butter rolls in hot water (it should be hot and warm). Soak and remove the excess water by squeezing the dumplings.Mix all the dry masala in the curd. Make the batter smooth pour this over the jeera butter rolls. Garnish and serve with coriander and a little sprinkle of red chilly powder.

2. ALOO CHATPATA CHAAT

Ingredients-

• Potatoes-3
• Tomato-1
• Green and white peas-1/2 cup
• Spices powder-pepper,cumin,turmeric,coriander,black and white salt,tamarind, red chili powder
• Cardamoms
• Bay leaf

For garnishing-

• Cabbage,coriander,papadi,sev, chopped green chilies, date tamarind chutney and chaat masala

Method-

• Boil potatoes,peel and mash
• Heat a little oil in a kadai, add the powder masala, tomato,peas and garam masala.
• Garnish and serve hot.

3. CHATPATA ALOO

Ingredients-

• Baby potatoes peeled 600 grams
• Oil 2 tablespoons
• Mustard seeds 1/2 teaspoon
• Cumin seeds 1/2 teaspoon
• Salt to taste
• Crushed black peppercorns 2 teaspoon
• Tomato ketchup 1 tablespoon
• Fresh mint leaves 1/4 cup

Method-

• Heat sufficient oil in a kadai and deep fry the potatoes till golden.
• Heat 2 tbsps oil in a non stick kadai and add mustard seeds.
• When they splutter add cumin seeds and sauté till they change colour.
• Drain the potatoes and add to this kadai.
• Add salt, peppercorns, tomato ketchup and mix well. Add mint leaves and mix.
• Cover and cook on low heat for 10 minutes. Serve hot.

#48 DELICIOUS NOODLES

1.PAD THAI NOODLES

Ingredients-

• Rice noodles soaked in cold water-120 gm
• Bean sprouts-60 gm
• Spring onions-50 gm
• Tamarind juice-30 ml
• Tomato paste-10 ml
• Palm sugar-20 gm
• Soy sauce-2 tbs
• Seasoning sauce-1 tsp
• Dried chili-1/2 tsp
• Preserved sweet dalkon/raddish-1 tbsp
• Diced firm tofu-1/4 cup
• Oil-50 ml

Method-

• Make a sauce a with tamarind juice,ground cashewnuts, palm sugar, soy sauce, tomato paste, seasoning sauce and dried chili. Cook it and reduce until thick. 
• Dice the tofu and fry it until light brown. Drain and dice the daikon.
• In a wok, saute garlic chive. Add the sauce, soaked and drained rice noodles and toss.
• Add the daikon, fried tofu, spring onion greens. 
• Check seasoning and toss again.
• Garlic with bean sprouts, crushed peanuts and spring onion greens.

2. BURMESE KHOW SUEY

Ingredients-

• Rice noodles-1 packet
• Onions chopped-2
• Garlic chopped-2 tsp
• Lemongrass root chopped-1
• Coriander powder-1 tsp
• Cumin seed powder-1 tsp
• Turmeric powder-1/2 tsp
• Roasted and powdered gram dal-2 tbsp
• Coconut milk-2 cups
• Mix vegetables (baby corn, broccoli.carrot, French beans and cauliflower)-11/2 cup
• Sugar-1 tsp
• Lemon juice-1/2 tbsp
• Oil-2 tbsp
• Salt to taste

For the topping-

• Salted and roasted peanuts-1/2 cup
• Spring onions-1/4 cup
• Lemon wedge-1
• Fried onions-1/4 cup
• Fried garlic 1/4 cup
• Red chilies-2 to 3

Method-

• Immerse the rice noodles in two or three cups of boiling water for approximately 10 minutes. Drain and place the noodles in a bowl of cold water. Heat one tbsp of oil and saute onions, garlic, lemongrass roots, turmeric, coriander powder and cumin seed powder. Cool the mixture and add about two tbsp of besan to make a paste. Saute the paste well in one tsp of oil and season with salt and sugar.
• Add the coconut milk and vegetables to it and simmer till the vegetables are tender: add a little water of required. Take it off the heat and add lemon juice to it. Pour this sauce over the cooked rice noodles and serve piping hot with topping of your choice.

3.COCONUT PRAWN NOODLE


Ingredients-

• Coconut milk 5-6 tablespoons

• Prawns (medium) shelled and deveined 7-8 medium

• Noodles boiled 1 cup

• Ginger 2 teaspoons

• Green chillies chopped 2

• Spring onions with greens chopped 3-4

• Fresh coriander leaves chopped 1 cup

• Oil 2 tablespoons

• Lemon juice 1 tablespoon

• Garlic chopped 2 teaspoons

• Lemon grass chopped 2 teaspoons

• Coriander powder 1 teaspoon

• Salt to taste

Method-

• Combine 1 teaspoon chopped ginger and green chillies in a grinder jar and grind into a coarse paste. Add some spring onion with greens, chopped coriander and 1 tablespoon oil and grind again. Add lemon juice and grind again. Set aside.
• Heat remaining oil in a non-stick wok. Add garlic and remaining ginger and sauté well.
• Add lemon grass and mix well. Add prawns and mix well.
• Add coriander powder, mix and sauté. Add salt and mix well.
• Add ground paste and mix. Add noodles and mix well.
• Add coconut milk and mix well. Add remaining spring onions and adjust salt. Toss to mix and cook for a minute.
• Serve hot

#47 DELICIOUS STUFFED FOOD DISH

1.STUFFED PAPAD

Ingredients-

• Papads -12
• Deveined prawns-1 cup
• Onions chopped fine-2 large
• Green chilies-2
• Garlic cloves-4
• Salt to taste 
• Oil to fry

Method-

• Wash deveined prawns and chop very fine. chop garlic, deseed  the chilies and chop finely, Add the prawns and salt, fry for 5 to 7 minutes. Moisten each papad with kitchen cloth. Place one tsp of the mixture at the end of papad. Roll the papad turning in the top and bottom end so the mixture does not escape. Secure each papad with a toothpick. Repeat the above procedure for all the papads. Heat oil in a frying pan and fry the papads on a medium heat, carefully turning them over till they are crisp and golden brown, Serve hot with a tomato sauce.

2.STUFFED TOMATOES

Ingredients-

• Tomatoes (medium, firm and fresh)-4
• Butter-1 tbsp
• Onion (finely chopped)-1 small
• Celery (finely chopped)-2 tbsp
• Mushrooms (finely chopped)-1/2 cup
• Bread (crumbled)-1 slice
• Low fat cottage cheese (pander)-1 cup
• Salt to taste
• Pepper-1/2 tsp
• Caraway seeds-1/4 tsp
• Parsley chopped-1 tbsp
• Water-1/2 cup

Method-

• Put the tomatoes stem and down. Cut a thin slice off top of each tomato  to make a cap and keep aside. Scoop out pulp from each tomato. keep tomato shells aside. Chop the pulp.
• Melt butter in a pan. Add  mushrooms and tomato pulp. Cook till the mixture solidifies, stirring occasionally. Add remaining  ingredients, except water, mix well
• Divide mixture into four portions. Stuff the mixture in the tomato shells. Cover each with the  tomato cap.
• Pour water into the cooker. Put the grid in it. Put tomatoes on the grid.Close the cooker and bring the full pressure on high heat, Remove cooker from heat. Reduce the pressure by placing cooker in approximately four inches(10 cm) of cold water in a basin or in a sink for one or ywo minutes.
• Serve hot.

3. STUFFED DATES

Ingredients-

• Sifted confectioner's sugar-2 1/4 cup
• Sweetened condensed milk-1/3 cup
• Salt-1/8 tsp
• Vanilla essence-3/4 tsp
• Almond extract-1/8 tsp
• Pitted dates-45

Method-

• Slowly add two cups of sugar to the milk. Blend well. Mix in salt and extracts.
• Sprinkle 1/4 cup of sugar on a board and knead the mixture should be smooth and creamy. put mixture in refrigerator for up to 24 hours.
• Use the mixture to stuff the dates. You may want to put coconut or walnuts in the mixture. This recipe makes 4 to 5 dozen dates.

4. STUFFED KARELA

Ingredients-

• Bitter gourd-600 gm
• Onions (chopped)-1/4 cup
• Ginger-garlic paste-1 tbsp
• Turmeric powder-1 tsp
• Coriander powder-2 tbsp
• Dry mango powder-2 tsp
• Salt to taste
• Oil for frying
• coriander leaves for garnish

Method-

• scrape karela and preserve its scrapings. Slit the rest and season both with salt. keep aside for half-an-hour. Wash the scrapings and vegetable in  water separately. In a pan heat oil and saute the onions for two to three minutes . Add ginger-garlic paste, drained ground skin and cook for four minutes. Add some salt ,turmeric,coriander and dry mango powders and mix well. Cook the mixture for 10 minutes and remove from stove. Once it has cooled to room temperature. Stuff it into the slit gourd. Deep fry the vegetable on medium flame  until golden brown. In an other pan, heat a little oil and add the remaining masalas. Place the stuffed karela in the pan and cover with a lid.
• Allow it to cook for three minutes and serve hot. 

#46 DELICIOUS SWEET

1.SWEET HEART CHOCOLATE

Ingredients-

• White chocolate -200 gm (bar-1)
• Dark chocolate-100 gm(bar-1)
• Sweet chocolate-100 gm(bar-1)
• Almond-4
• Pistachios-4
• Cashew-4

Method-

• Roast all dry fruit, make small pieces and keep aside. Melt white chocolate bar in a double burner  process or in a microwave oven for two minutes. Take some heart shaped  chocolate moulds. Brush  chocolate moulds with chocolate lining. Put chopped dry fruits (few) in every tin, then cover with 1 table spoonful  melted chocolate. Keep it in the freezer for 10 minutes. Take the same amount of dark chocolate and sweet chocolate bars. Repeat the process, Take these out from the fridge. Wrap in decorative candy- paper. Make as many chocolate as you wish to offer to your beloved.

2. CHOCOLATE BALLS

Ingredients-

• Marie biscuit (crumbled)-8
• Cocoa powder-2 tsp
• Condensed milk-2 tsp
• Desiccated coconut-2 tsp
• Dry fruit and vanilla essence-2 tsp

Method-

• Mix all stuff and knead. Make balls and insert small portion of dry fruits at the center. Garnish and cover with desiccated coconut. Keep it in the refrigerator for a few minutes and then serve as dessert at the end of a party.

3.CRUNCHY EASTER EGGS

Ingredients-

• Cracker crumbs-1 1/4 cups
• Grated coconut-1 cup
• Powder sugar-2 1/2 cups
• Crunchy peanut butter-1 cup
• Vanilla essence-1 tsp
• Melted butter-25 to 50 gm
• Salt to taste
• Chocolate-1/2 slab

Method-

• Fry coconut in a pan till golden and crisp
• .In a bowl, mix coconut, cracker crumbs and 1 1/2 cup sugar.
• Add peanut butter, melted butter, vanilla and salt, mix well
• Add the remaining sugar, making the mixture firm enough to mould the eggs, but not too crumbly.
• Mould the eggs with hand and give it shape.
• Keep them in the fridge for 30-45 minutes.
• Melt chocolate and coat the eggs with it.
• When the chocolate is still wet, sprinkle crumbs of cracker or powdered sugar.
• Keep them in the fridge for 30 minutes.

4. CHILLY MOUSSE

Ingredients-

• Green chilies chopped without the seeds-2
• Sugar powder-25 gm
• Vodka-30 ml
• Heavy whipping cream-400 gm
• White chocolate chopped-170 gm
• Gelatine-5 gm
• Cold water-6 tbs

Method-

• Chop chilies add the sugar and vodka, and stir until sugar
• Microwave half the cream and chocolate until you get a smooth paste for about one minutes
• In a bowl whip the rest of the cream to soft peaks. Fold into melted chocolate mixture, add chilly mixture. Melt gelatine and strain into mousse.
• Let the mixture set for 5 minutes in a cool over the cake
• Decorate with chopped strawberries and serve to your Bitter, Sweet &spicy.

5.CHOCOLATE MICE

Ingredients-

• Plain chocolate-100 gm
• Sour cream-5 tbsp
• Chocolate biscuit crumbs-125 gm

For the decoration-

• Icing sugar-5 tbsp
• Flaked almonds-25 gm
• Chocolate biscuit crumbs-5 tbsp
• Sliver dragees (small silver balls) for the eyes-24
• Liquorice strings(5 cm each)-12

Method-

• Melt chocolate and combine with sour cream, stir in 125 gm of biscuit crumbs. Cover and chili until firm. Roll them into balls. Mould to a slight point at one end (the nose) to form mice. Roll each mouse in icing sugar (for white mice), and in biscuit crumbs (for dark mice). Oneach mouse , place sliver dragees in spots for eyes, almond flakes for ears and a liquorice string for the tail. Chill for at least 2 hours until firm.

#45 DELICIOUS THANDAI

1. AAM (MANGO) PANNA


Ingredients-

• Raw mangoes-6 (medium)
• Water-4 cups
• Jeera powder-1 tsp
• Chilies-1/2 tsp
• Salt-1 tsp
• Sugar-3 tsp
• Mint leaves-3 tsp
• Crushed ice cubes

Method-

• Place mangoes with water in a saucepan and bring it to boil, Simmer for 10 minutes. Drain the water,peel the mangoes and remove the pulp, To the pulp water, sugar, chilies and cumin and serve with crushed ice.

2.CITRUS AND ALMOND PARFAIT WITH HONEY WHIPPED YOGURT

Ingredients-

• Oranges-4
• Almonds (sliced)-1/2 cup
• Butter-2 tbsp
• Yogurt-2 cups
• Honey-4 tbsp
• Muesli-2 cups

Method-

• As a prep to the recipe, drain the water from the yogurt to make it thick.In a large bowl,whip the yogurt on medium . Slowly stream in the honey. Stop, once the honey is mixed in, and the yogurt is creamy textured. Cover and refrigerate for up to a couple of hours.
• Lightly toast the almonds with a Butter .
• Put 1/2 cup muesli at the bottom of a jar or a glass. Top with Orange sections, toasted almonds and honeyed whipped yogurt. Repeat with another layer.
• Garnish with Orange segments.

3.Vanilla Lassi

.

Ingredients-

• Vanilla pod 1 x 2 inch
• Yogurt 2 cups
• Powdered sugar ¼ cup
• Ice cubes as required

Method-

• Take yogurt in a large bowl.
• Slit the vanilla pod, scrape out vanilla seeds and add to yogurt along with powdered sugar and some ice cubes and churn well.
• Serve chilled.

#44 DELICIOUS PASTA

1.WHITE SAUCE PASTA

Ingredients-

• pasta
• corn-1
• Boneless chicken
• Butter-2 tbsp
• Ginger-garlic paste-2 tbsp
• Chicken maggie cube-1
• Milk-1/2 litre
• Oregano-3 tbsp
• Cheese cubes-2
• Maida-1 tbsp

Method-

• Boil pasta and corn separately with a pinch of salt in each.
• Boil chicken with ginger-garlic paste,salt and pepper.
• For the sauce, put butter in a non-stick pan and add 1 tbsp
• ginger-garlic paste and the Maggie cube and fry for 2 minutes.
• Add the milk and keep stirring
• Add oregano and continue to stir.
• Mix maida with cold water in a cup and add to the sauce
• Add pasta, chicken and corn and mix well.
• Grate extra cheese on top and sprinkle some oregano.

2. CHATPATA MACARONI

Ingredients-

• Macaroni-250 gm
• Onions (chopped)-2
• Tomato puree-3 to 4 tbsp
• Salt to taste
• Black pepper-1 tsp
• Soy sauce-1 tsp
• Chili sauce-1 tsp
• Tomato sauce-1 tbsp
• Ginger-garlic paste-1 tbsp
• Green chilies-2 (chopped and sliced)
• Red chili powder-1 tsp
• Corn flour-1 tsp
• Coriander for garnishing

Method-

• Heat oil in pan,add chopped onions and saute for five minutes then add ginger garlic paste. Add green chilies,tomato puree and salt and mix well.In a bowl add the soy sauce, tomato sauce and corn flour and mix again. Add this mixture to the man. Finally add the coriander, pepper powder and boiled macaroni.serve hot.

3. PASTA AL BURRO CON FORMAGGINO

Ingredients-

• Penne rigate pasta-450 gm
• Butter-2 tbsp
• Freshly grated Grana padano cheese-1/2 cup
• Formaggino or cream cheese-2 tbsp
• Salt to taste

Method-

• Salt your pot of boiling water and cook penne according to instructions on the package
• Drain penne and pour into mixing bowl along with some paste water
• Add grated Grana padano cheese, butter and formaggine and allow the ingredients to melt
• Mix well and serve immediately

#43 DELICIOUS PANEER

1. PANEER REZALA 

Ingredients-

• Paneer-250 gms (cut into square pieces)
• Onion-1 medium
• Yogurt-1 cup
• Garlic paste-1 tbsp
• Ginger paste-1 tbsp
• Poppy seeds-2 tbsp
• Magaj-1 tbsp
• Cashew nuts-2 tbsp
• Whole dry red chili-4 to 5 pieces
• Green cardamom-3 pieces
• Cinnamon- 1 piece
• Cloves-3 piece
• White peppercorns-1 tsp
• Salt to taste
• Ghee/oil-2 tbsp

Method-

• Soak the poppy seeds, magaj seeds and cashew nuts in some warm water for half an hour. Grind  it to a fine paste. Heat ghee/oil in a pan. Add whole garam masalas and chilies. Stir in low flame for a minutes.Add paste of boiled onion. Stir gently for three minutes. Then add the garlic, ginger paste, white masala paste, crushed peppercorn, salt to taste and stir for another three to four minutes. Remove from heat and add the whipped yogurt. Mix well. Add the paneer pieces. you can also add a few kafir lime leaves which can lend an unique fine aroma blending into the dish. Cover and cook on low heat for 10 minutes. Remove the cover and check the consistency. Adjust the seasoning and garnish with dried red chilies.

2. PANEER TIKKA STICKS

Ingredients-

• Paneer cubes-250 gm
• Capsicum-1 (cut into cubes)
• Onion-1 (cut into cubes)
• Tomato-1 (without pulp)
• Salt to taste
• Tandoori masala-1 tsp
• Red chili powder-1 tsp
• Black pepper powder-1 tsp
• Olive oil
• Curd-1 small bowl
• Ginger-garlic paste

Method-

• Mix together all the spices and it the cut paneer pieces and cut vegetables. Let it marinate for a 30 minutes in the refrigerator. Heat oil in a pan and fry the paneer pieces followed by the vegetables. Arrange the paneer and the vegetables on a skewer and garnish with chat masala.

3. PALAK  PANEER

Ingredients-

• Fresh spinach puree 1 cup

• Paneer (cottage cheese) 100 grams

• Hard tofu 100 grams

• Silken tofu 1 Thick slice

• Oil 1/2 teaspoon

• Cumin powder 1 teaspoon

• Garlic chopped 1 tablespoon

• Onions chopped 2 medium

• Green chillies chopped 1 teaspoon

• Black peppercorns 6-8

• Salt to taste

• Garam masala powder 1 1/2 teaspoons

Method-

• Heat oil in non stick pan, add cumin seeds and garlic and sauté for 1 minute.
• Add onions and sauté till well browned.
• Cut hard tofu, silken tofu and paneer into squares.
• Add green chillies, black peppercorns, paneer, hard tofu, salt, spinach puree and 4-5 tbsps water to the pan. Mix and add garam masala powder. Mix well and cook for 2-3 minutes.
• Add silken tofu and mix gently. Cook for 2-3 minutes more.
• Serve hot with chapatti.

4. PANEER MALVANI CURRY

Ingredients-

• Cottage Cheese 300 grams

• Dried Red Chillies 3 tablespoon

• Black cardamom 2-3

• Green cardamom 4-5

• Cloves 3-4

• Dried red chillies broken 4-5

• Coriander seeds 1 tablespoon

• Cumin seeds 1 teaspoon

• Onion sliced 1 medium

• Stone flower (dagad phool) 2-3

• Cinnamon 1 inch

• Ginger-garlic paste 1 tablespoon

• Dried coconut ( khopra) grated ¼ cup

• Tomato finely chopped 1 medium

• Turmeric powder ½ teaspoon

• Salt to taste

• Star anise 2

• Curry leaves 8-10

• Onion finely chopped 1 medium

• coriander leaves finely chopped 2 tablespoon

• Coconut milk ½ cup

• Fresh coriander sprigs for garnis

Method-

• Heat 2 tbsps oil in a non-stick pan, add black and green cardamom, cloves, dried chillies, coriander seeds and cumin seeds and sauté for a minute. Adds sliced onion, stone flower and cinnamon and sauté for 6-8 minutes.
• Add ginger-garlic paste and sauté for 2-3 minutes. Add dried coconut and tomato and mix well. Add turmeric powder and salt and mix well. Remove from heat, cool and add 4 tbsps water and grind into a smooth paste.
• Heat remaining oil in another non-stick pan, add star anise and curry leaves and sauté. Add chopped onion and sauté till translucent.
• Strain the ground mixture into the pan along with ½ cup water and mix well. Cook for 3-4 minutes.
• Cut cottage cheese into big cubes and add along with coriander leaves and coconut milk and mix well. Simmer for 2 minutes.
• Transfer the curry into a serving bowl, garnish with coriander sprig and serve hot.

5. PANEER MALAI CURRY

Ingredients-

• Cottage Cheese 200 grams

• Tender Coconut 1 large

• Coconut scrapped 1 1/2

• Oil 4 tablespoons

• Salt to taste

• Turmeric powder 1/2 tablespoon

• Bay leaves 2

• Green cardamoms 3-4

• Cloves 3-4

• Cinnamon 1 inch stick

• Onions grated 2 medium

• Ginger paste 1 tablespoon

• Red chilli powder 1 teaspoon

• Pure ghee 1 tablespoon

Method-

• Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat two tablespoons of oil in a pan. Sauté paneer pieces till lightly browned on all sides. Add salt.
• Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Sauté till water dries up. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water.
• Squeeze and extract coconut milk. Heat remaining oil in a pan. Add bay leaves, green cardamoms, cloves and cinnamon. Stir-fry briefly.
• Add grated onions and sauté for two to three minutes and then add ginger paste. You can sprinkle a little water if required.
• Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Stir-fry on medium heat for two to three minutes and add coconut milk.
• Add paneer, reserved scraped coconut and pure ghee. Add salt, cover and cook for five to seven minutes.
• ake a tender coconut. Remove contents. Fill empty coconut shell with this mixture. Cover with lid and seal it with atta dough. Preheat oven to 200º C - 220º C.
• Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum.
• Serve directly from the coconut shell.

6. ALOO MATAR PANEER

Ingredients-

• Potatoes peeled 2 medium

• Green peas shelled 1 cup

• Paneer (cottage cheese) 100 grams

• Onion 1 medium

• Ginger 1

• Garlic 8-10 cloves

• Oil 2 tablespoons

• Cumin seeds 2 teaspoons

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Coriander powder 1 1/2 teaspoons

• Red chilli powder 1 teaspoon

• Fresh tomato puree 1 cup

• Roasted peanuts, paste 2 tablespoons

• Garam masala powder 1 teaspoon

Method-

• Grind onion, garlic and ginger.
• Heat oil in a nine stick pan, add cumin seeds and sauté till lightly browned.
• Cut thin batons of potatoes. Add the ground paste to the pan and sauté till lightly browned, stirring frequently.
• Add potatoes, salt and turmeric powder and mix.
• Add ¼ cup water and mix well. Cover and cook till potatoes are almost done.
• Cut paneer into small cubes. Add coriander powder and red chilli powder and mix.
• Add green peas and mix. Cover and cook till the vegetables are done.
• Add tomato puree and mix. Cover and cook for 2 minutes.
• Add peanut paste and mix well.
• And paneer and mix Sprinkle garam masala powder and serve hot with roti.

7.PANEER NAZAKAT



Ingredients-

• Cottage Cheese 400 grams
• Tomato Puree 2 tablespoons
• Green chillies 2
• Ginger finely chopped 1 teaspoon
• Raisins 1 tablespoon
• Cashewnuts chopped 1 tablespoon
• Turmeric powder 1/4 teaspoon
• Kashmiri red chilli powder 1/4 tsp + for sprinkling
• Salt to taste
• Green cardamom powder a pinch
• Whole cashewnuts 10-12
• For the gravy
• Oil 1 tablespoon
• Bay leaves 2
• Green cardamoms 3-4
• Black cardamoms 2
• Cinnamon 1/2 inch
• Cloves 2-3
• Ginger-garlic paste 1 tablespoon
• Tomatoes pureed 3 medium
• Green chillies 2
• Coriander powder 1 tablespoon
• Red chilli powder 1/2 teaspoon
• Turmeric powder 1/4 teaspoon
• Shahi paneer masala 2 teaspoons
• Cashewnut paste 3 tablespoons
• Yogurt 2 tablespoons
• Salt to taste
• Browned onion paste 3 tablespoons
• Fresh cream 1/4 cup + 1 tsp
• Green cardamom powder a pinch
• Kewra water 1/2 tsp

Method-

• Cut paneer into 1½ inch cubes. Scoop out little paneer from the middle of each cube. Place the scooped out paneer on a plate, and crumble it.
• Heat 1 tbsp oil in a non-stick pan. Finely chop green chillies and add to the pan. Add ginger and saute for 1-2 minutes. Add raisins and chopped cashewnuts and sauté for a half a minute.
• Add this mixture to the crumbled paneer. Add turmeric powder, Kashmiri red chilli powder, salt and green cardamom powder and mix well.
• Stuff this mixture in the scooped out paneer cubes, place a cashewnut on top. Sprinkle some red chilli powder on top.
• Heat 1 tbsp oil in a non-stick pan. Place the stuffed paneer cubes in the pan and cook till slightly warm. Transfer the cubes onto a plate and keep aside.
• To make gravy, heat oil in another non-stick pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves, ginger-garlic paste and tomato purée and sauté for a minute.
• Roughly chop green chillies and add. Add coriander powder, red chilli powder, turmeric powder and shahi paneer masala and sauté for 1-2 minutes.
• Add cashewnut paste, yogurt and salt and sauté for 1-2 minutes. Add browned onion paste and sauté for half a minute.
• Add ¼ cup fresh cream, green cardamom powder and kewra water and mix well.
• Transfer the gravy onto a serving plate. Place the stuffed paneer cubes over the gravy, garnish with remaining fresh cream and serve hot.

8.Pepper Paneer Chettinad

Ingredients-

• Paneer (cottage cheese) cut into 1 inch pieces 400 grams
• Black peppercorns 10-15
• Oil 3 tablespoons
• Dried red chillies 6-8
• Scraped coconut ½ cup
• Coriander seeds 1 teaspoon
• Cumin seeds ½ teaspoon
• Green cardamoms 3
• Cloves 2
• Cinnamon 1 inch stick
• Star anise ½
• Fennel seeds (saunf) 1 teaspoon
• Curry leaves 10-12
• Ginger paste 2 teaspoons
• Tomatoes chopped 3 medium
• Red chilli powder 1 teaspoon
• Turmeric powder ½ teaspoon
• Lemon juice 1 tablespoon
• Salt to taste
• coriander sprig for garnishing

Method-

• Heat 1 tablespoon oil in a non-stick pan and sauté red chillies, coconut, black peppercorns, coriander seeds, cumin seeds, cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant. Cool and grind to a fine paste using water as required.
• Heat remaining oil in the same non-stick pan and add curry leaves and the ground paste and sauté for 1-2 minutes. Add ginger paste and sauté for a minute.
• Add tomatoes, chilli powder, turmeric powder and cottage cheese and mix well. Cook for 5 minutes.
• Add 2 cups water, lemon juice and salt. Cover and cook for 2 minutes.
• Garnish with coriander sprig. Serve hot with boiled rice or paranthe.

9.Paneer Kofta in Spinach Gravy 


Ingredients-

• Paneer (cottage cheese) mashed 200 grams
• Spinach blanched and pureed 2 medium
• Potatoes boiled, peeled and mashed 2 medium
• Cornflour/ corn starch 3 tablespoons
• Red chilli powder ½ teaspoon
• Ginger finely chopped ½ inch
• Salt to taste
• White pepper powder ½ teaspoon
• Green chillies roughly chopped 2
• Cashewnuts roughly chopped 12-15
• Raisins roughly chopped 12-15
• Oil 3 tablespoons + to deep fry
• Caraway seeds (shahi jeera) ½ teaspoon
• Garlic cloves finely chopped 5-6
• Tomato puree ½ cup
• Turmeric powder ½ teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Fresh cream ¼ cup

Method-

• Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
• Put cashewnuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture.
• Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside.
• Heat three tablespoons of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
• Add turmeric powder, coriander powder and salt. Cook for 4 to 5 minutes.
• Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
• Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.

10.Spinach and Paneer Frittata

Ingredients-

• Paneer (cottage cheese) 100 grams
• Spinach ½ medium bunch
• Eggs 5
• Olive oil 2 tablespoons
• Salt to taste
• Crushed black peppercorns to taste
• Red chilli flakes 1 teaspoon
• Red capsicum ½ medium
• Parmesan cheese powder 1 tablespoon

Method-

• Preheat oven to180ºC.
• Shred spinach leaves.
• Heat 1 tablespoon olive oil in a non-stick pan. Add spinach leaves and sauté for a minute. Add salt and crushed peppercorns, mix and sauté for 1-2 minutes. Transfer into a bowl and cool down to room temperature.
• Break eggs into the same bowl. Add salt, crushed peppercorns and chilli flakes and mix well.
• Cut capsicum into thin strips and cottage cheese into small cubes.
• Heat remaining oil in a non-stick pan. Pour the egg mixture into it and spread. Arrange capsicum strips and cottage cheese cubes on the eggs and sprinkle parmesan cheese powder on top. Cook for 2-3 minutes.
• Place the pan in the preheated oven and cook for 3-4 minutes.
• Serve hot.

11.Spicy Paneer Rolls 


Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Potato boiled, peeled and grated 1 medium
• Green chillies finely chopped 2-3
• Red chilli powder 1 teaspoon
• White bread slices 8
• Bread crumbs ½ cup
• Processed cheese grated 3 tablespoons
• Fresh coriander leaves chopped 2 tablespoons
• Chaat masala ½ teaspoon
• Salt to taste
• Oil to deep fry

Method-

• Take cottage cheese in a bowl. Add potato, breadcrumbs, cheese, coriander leaves, red chilli powder, chaat masala, green chillies and salt and mix well.
• Heat sufficient oil in a kadai.
• Discard edges of bread slices and flatten them with a rolling pin. Put the slices on a worktop, place a portion of cottage cheese mixture on one side, roll tightly, trim edges, cut into two parts and secure each with a toothpick.
• Deep-fry rolls in hot oil till golden and crisp. Drain on absorbent paper.
• Serve hot with tomato ketchup.

12.Paneer Spaghetti Fingers

Ingredients-

• Paneer (cottage cheese) grated 1 cup
• Spaghetti boiled ½ cup
• Boiled potatoes peeled and mashed 1 cup
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Cumin powder 1 teaspoon
• Green chillies finely chopped ½ teaspoon
• Salt to taste
• Fresh coriander leaves chopped 1 tablespoon
• Oil to deep fry
• Cornflour/ corn starch 2 tablespoons
• Crushed black peppercorns a pinch
• Fresh parsley chopped 1 teaspoon

Method-

• Put potatoes and paneer in a bowl and mix well. Add red chilli powder, coriander powder, cumin powder, green chillies, salt and coriander leaves and mix well.
• Divide the mixture into equal portions and shape them into fingers. Roll the spaghetti strands around these fingers and tuck the ends inside.
• Heat sufficient oil in a kadai.
• Put cornflour in a bowl. Add salt, crushed peppercorns and parsley and mix well.
• Coat the fingers in cornflour mixture and deep-fry in hot oil, on medium heat, till golden and crisp. Drain on absorbent paper.
• Serve hot.

13.Kasoori Methi Paneer

Ingredients-

• Paneer (cottage cheese) roasted and crushed 2 teaspoons
• Dried fenugreek leaves (kasoori methi) cut into ½ inch cubes 200 grams
• Oil 1 tablespoon
• Green chilli-ginger paste 1 tablespoon
• Cumin seeds 1 teaspoon
• Kashmiri red chilli powder 1 teaspoon
• Coriander powder 1 tablespoon
• Salt to taste
• Tomatoes finely chopped 2 medium
• Dried mango powder 1 teaspoon

Method-

• Heat the oil in a non-stick pan; add the green chilli-ginger paste and cumin seeds and when they start to change colour, add the chilli powder, coriander powder and salt and mix.
• Immediately add the dried fenugreek leaves and cook on medium heat, stirring frequently, for two to three minutes.
• Add the tomatoes, stir and cook, over high heat, for two to three minutes. Add half a cup of water, reduce heat, cover and simmer for three to four minutes.
• Add the paneer cubes, sprinkle the dried mango powder and mix well.
• Cook till the paneer cubes are fully coated with the masala and serve immediately.