PANEER KOFTA RECIPE

For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

• Boil potatoes and peel them.

• Grate paneer and potatoes.

• Add salt, red chili powder, garam masala, cornflour and mix well.

• Make round balls of this mixture.

• Now heat oil in a pan.

• Fry balls in the oil till brown in color.

• Grind onion and tomatoes together.

• Chop coriander leaves very finely.

• Heat oil in a pan.

• Add cumin seed and bay leaf.

• Add onion, tomato paste and brown it, stirring continously.

 • When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.

• Stir it continously for a minute.

• Then add 2 cup of water.

• Put on the lid and simmer for 5 minutes.

• While serving reheat the gravy and then add koftas to it.

• Garnish it with chopped coriander leaves.

PANEER KORMA RECIPE

250 gms Cottage Cheese (Paneer) How to make paneer
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

• Cut paneer in square pieces.

• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

• Grate mava.

• Heat clarified butter (ghee) in a pan.

• Add onion (pyaj), tomato (tamatar) paste.

• Continue cooking it on medium flame till ghee/oil begins to separate.

• Add mava, cream (malai).

• Simmer for 2 minutes.

• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

• Add cottage cheese (paneer) pieceswith 1/2 cup of water

• When the gravy thickens put off the flame.

 • Take off the fire and serve hot.

PANEER PARANTHA RECIPE

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

• Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.

• In a bowl mix all the stuffing ingredients.

• Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now
roll it slightly.

• Cook on a pre-heated Tawa (flat griddle plate).

• Turn it and pour half tablespoon oil or butter.

• Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other
side.

• Cook on a low heat till golden brown.

• Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

• Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

PANEER TIKKA RECIPE

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.

• Cut all vegetables into cubes.

• Mix all ingredients for marinade and keep aside.

• Add the left marinade to the vegetables.

• Brush the marinade to the paneer and refrigerate it for 3 hours.

• Heat oil in a kadhai and fry marinated paneer till fully done.

• Also fry other vegetables.

• In a plate arrange fried vegetables and then paneer.

• Garnish with coriander and lemon slices

• Serve tandoori paneer tikka hot with hari chutney.

Kadai Mushroom Recipe

200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee)

How to make karahi mushroom:

• Cut mushrooms into slices.

• Cut capsicum into cubes.

 • Finely chop onions and tomatoes.

• Grind ginger, garlic and green chilies.

• Heat ghee in a pan and fry onions in it until it turns pink.

• Then fry ginger paste for a minute.

• Now put tomatoes and fry until ghee separates.

• Put salt, red chilly powder, coriander and turmeric powder.

• Now add mushrooms and simmer after adding 1/4 cup water.

• Cook until mushrooms softens.

• Then cook capsicum in it for 2-3 minutes and remove it from the flame.

• Now sprinkle some spice blend.

• Serve hot.

PANEER TIKKA MASALA RECIPE

250 gm cottage cheese (paneer) How to make paneer
100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

How to make paneer tikka masala:

• Cut round slices of tamatar and pyaj and keep them aside.

• Cut paneer in cubes.

• Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.

• Now add paneer cubes and mix well.

• Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.

• Then cook them in a preheated oven and keep aside.

 • Heat oil in a pan and put ginger garlic paste and green chilly in it.

• Cook for 5 minutes. Thereafter, add finely chopped onion and fry.

• Add finely chopped tomato and cook until oil floats on the surface.

• Then add kaju paste and cook for 5-10 minutes.

• Then add all the spices and cook for 2 minutes.

• Lastly add paneer cooked in oven and cook for 5 minutes.

• Garnish with coriander and serve hot.

Kaju Uttapam Recipe

2 cup rice (chawal)
1 cup split black gram lentil (urad ki dhuli dal)
2 onion (pyaj)
2 tomato (tamatar)
2 green chilly (hari mirch)
a piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
15-16 cashew nut (kaju)
1 tsp salt (namak)
oil for cooking

How to make kaju uttapam:

• Soak rice and dal separately for about 6 hours.

• Then grind them separately.

• Mix them in a container and add salt.

• Cover and leave for fermentation for 12 hours.

• Finely chop adrak, pyaj, hari mirch, tomato and dhania.

• Cut kaju also into pieces.

• Mix lal mirch in chawal batter.

• Heat a non stick pan/tawa and spread 1 tbsp batter on it.

• Spread chopped vegetables and kaju on it.

• Cook at low flame and grease it on the corners and turn it to cook the other side.

• Serve it hot.
 • If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not
stick on tawa.

• Cook it at low flame to make it tastier.

Rava Uttapam Recipe

2 cup semolina (sooji)
1 cup sour curd (khatta dahi)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
3 onion (pyaj)
2 tomato (tamatar)
1 piece ginger (adrak)
2 green chilly (hari mirch)
oil for cooking
1 tsp coriander leaves (dhania patti)

How to make suji uttapam:

• Mix dahi, namak and sooji with 1/2 cup water.

• Cover it and leave for 2 hours.

• Finely chop adrak, pyaj, hari mirch, tomato and dhania.

• Mix lal mirch in batter. If you do not want to add lal mirch leave it.

• Heat a non stick pan/tawa and spread 1 tbsp batter on it.

• Cook at low flame and grease it on the corners and turn it to cook the other side.

• Serve it hot.

• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not
stick on tawa.

• Cook it at low flame to make it tastier.

Instant Dhokla Recipe

1 1/2 cup gram flour (besan)
2 tsp semolina (suji)
2 tsp eno powder
1/2 tsp sugar
1 lemon (nimbu)
2 green chilly (hari mirch)
8-10 curry leaves (kadi patta)
1 tsp mustard seeds (raai)
1/4 tsp salt (namak)
1 cup water
1 tbsp oil

How to make instant dhokla:

• Mix gram flour, semolina and 1 cup water.

• Grease a container.

• Heat water in a pressure cooker and place sieve (jaali) on it.

• Now add eno powder.

• Immediately pour this mixture in the greased container.

• Place it on jaali and cover the cooker.

• Remove the whistle of the cooker.

• Let it cook at high flame for 15 minutes.

• Then take out the dhoklas out of the container and cut into pieces once it is cooled.

• Heat oil in a pan and crackle mustard seeds. Then put curry leaves.

• Finely chop green chilies.

• Pour this on dhoklas.

• Put 2 cup water, sugar and lemon juice in a container and put all dhoklas in it.

• After 5 minutes take out extra water.

• Garnish with finely chopped dhania patti.

• Serve with some chutney.