Kadhai Paneer

You Will Need:

150gms Paneer - cut 1" inch long rectangles

Capsicum/ green bell pepper - 2 slit lengthwise

Onions - 1 cut in rings / half rings

Tomato - 2 chopped finely

green chillies - 1 chopped

ginger - 1 " chopped

garlic - 5-6 flakes chopped

coriander / cliantro powder - 1 1/2 tbsp

chilli powder - 1/2 tsp

turmeric powder - 1/2 tsp

fenugreek seeds - 1/2 tsp

coriander / cliantro leaves - to garnish

Oil / ghee - 2tbsp

salt

Heat oil/ ghee in a pan. Fry onions and capsicum till done and onions turn brown. Remove and keep aside.

In the remaining oil add green chillies, ginger and garlic. Sit Well. Add tomatoes and cook till done. Add chilli powder and coriander powder, turmeric powder. cook for few minutes.

Add salt, fenugreek seeds, paneer and onion and capsicum. Stir and garnish with coriander leaves.

Alu Paratha

My favourite..i have been wanting to prepare this since quite some time finally I did...

so here's my recipe....

You will need -Makes - 10-11 parathas.

Filling:

Alu/potatoes - 4 medium sized boiled

3-4 ponds - garlic chopped/paste

1/2 tsp - cumin seeds/powder

1 tsp - chat masala

1 tsp - chilli powder

3 tsp - coriander / cilantro leaves chopped finely

1 tsp - garam masala

salt.

Dough:

Wheat Flour - 10 tbsp

Water - 1/2 cup

Salt

Peel the boiled potatoes and mash in a bowl. Add chilli powder, garlic, chat masala, garam masala, salt, coriander leaves, zumin seeds/powder. Mix Well. Roll into 1 1/2 inch" balls.

Prepare the Dough and divide into 10 -11 portions. Roll out each into flat round shape enough to keep the potato filling. Cover the filling neatly with dough and press dough all over. Flatten the ball and apply dry wheat flour and roll out to make parathas.

Heat a pan and cook paratha on both sides till done. Smatter oil/ghee on both sides and Serve.....

Panner Butter Masala

You will need

1/4 kg panner - cut 1" square

2 onions - chopped

1" giner chopped

5-6 garlic ponds - chopped

4 tomatoes

some cashewnuts

1/2 cup milk

2 tsp fenugreek leaves

1 tsp cumin seeds

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala

3tbsp - oil/ghee

salt

little sugar

Fry Separately: 1 green chilli slit length wise, 1 onions slit in rings and 1 capsicum slit lengthwise.

Grind Ginger, Garlic, onion, tomato to a paste.

Heat oil in a pan add the paste. stir occassionally till cooked and done and the raw smell goes off.

Add chilli powder stir add milk and cook for few minutes. Add chopped cashews, garam masala, cumin seeds, turmeric powder, salt, sugar. cook for few minutes.

Add water to prepare a gravy. Cook till the gravy boils. Add fenugreek leaves mix well.

Swtich off the gas add the fried veggies and paneer . Paneer Butter Masala is ready to Serve.....

Palak Paneer

Serves 4 :You will need

120 gms Paneer - cut in 1/2 " cubes

Spinach /Palak - 1 bunch

2 onions

2 tomatoes chopped finely

2 green chillies chopped finely

1" ginger

5-6 ponds garlic

2-3 moti illaichi - skinned and crushed

3 tbsp - ghee/oil

salt to taste

Wash spinach, chop and cook till done. grind to a paste once cool. Grind onions, ginger garlic to a paste.

Heat oil/ghee add the onion paste. cook till done and onions turn light brown.

Add green chillies and tomatoes. Stir occassionally till tomatoes are cooked.

Add spinach , water as required consistency, salt and moti illaichi.

Mix Well cook for 3-4 minutes . Remove from fire and add paneer.

Garnish with some cream. Serve with rice or chapathis.

Paneer Delicacy - Prepare Paneer

To prepare a good quality soft paneer its important to use good quality milk. (read it full cream milk )

You will need Juice of 1 lemon or 1 cup curd whichever is handy and 1 ltr of milk.

Boil milk stirring continuously so as not to form cream layers on top. Once milk boils switch of the gas.

Stir in lemon juice/curd leave it for a minute. Again heat it up on low flame stirring occassionally.

You will see the paneer forming and the green water separates. Switch off the gas and leave to cool.

Strain water and wrap paneer in a muslin cloth tight (put it in a rectangular container to get the desired shape, will be easier to cut in cubes when used.) Paneer is best used fresh. Store in Fridge/Chiller.