Paneer Kabab

Introduction:

Paneer Kabab - Small Patties make from indian cottage cheese.

Cooking Time: 10 min

Serves: 4 people

Ingredients:

2 cups grated paneer  3 chopped green chillies small cup cornflour or maida small cup of finely chopped coriander or dhania 1 medium size boiled potato  bread crumbs  oil for greasing and cooking Salt , black paper for taste

Preparation: Peel off the skin and mashed the potato. In a bowl, mix salt, red chilli powder, coriander, Paneer ,green chilli , Black paper make small patties and cover it with bread crumbs. take a pan and add oil. Fry the kababs. Serve with green chutney and tomato ketchup.

Manchow Soup

Introduction:

Manchow soup

Cooking Time:10 Min

Serves: 4 people

Ingredients:

•       1 cup finely chopped capsicum
•       1/2 cup finely chopped cauliflower
•       1/4 cup finely chopped cabbage
•       Small  ginger
•      1 tbsp chopped coriander leaves
•      3 tsp soy sauce
•      2 tbsp cornflour 
•      Vegetable broth or Water
•      Salt and to taste
•      Sesame oil
•      Finely chopped spring onion

Preparation:

1.        All Chinese food is prepared on high flam. Get a kadai or wok and heat oil on high flam.
2.       Add ginger and the vegetables,  stir-fry for 2 to 3 minutes over a high flame.
3.       Add the stock or water, coriander leave, soya sauce, salt and pepper.
4.       mix cornflour with small amount of water. Once the water in wok start boiling mix the cornflour and simmer for 1 minute.
5.        Serve hot garnished with chopped spring onion and coriander.

Paneer Butter Masala

Introduction:

Indian cottage cheese ( Paneer )  prepared in creamy tomato gravy.

This is super easy and very quick recipe.

Cooking Time: 20 Min

Serves: 4 people

Ingredients:

·        500 Grams of Cottage cheeae ( Paneer )

·        Heavy cream or sour cream

·        1 cup of tomato puree.

·        Cumin powder

·        Kashmiri red  chilli powder

·        Cumin powder

·        Garam masala

·        4 Cardamom ( Ilaichi )

·        4 clove ( Laung )

·        Small Cinnamon ( 1 tbsp of cinnamon powder)

·        2 Bay leaves

·        1 tbsp of ginger

·        1 tbs butter

·        Salt to teste

Preparation:

1.     Cut paneer into small cube and try it till golden brown.

2.     Take one bowl and mix Cumin powder , Red chili powder , Garam masala , Salt and kasuri methi .

3.     Heat butter in pan and add cardamom , Bay leaves , clove and cinnamon. Fry it for 1  min. It should not burn at all.

4.     Add tomato puree and mix of all spices and sauté it till gravy start losing butter.

5.     Now mix cream to it but make sure cream should not curdle.

6.     Now add fried paneer.

7.     Garnish with coriander and cream . Serve with Naan or Basmati Rice.

Mumbai Pav Bhaji

Mumbai Pav Bhaji

Introduction:

Mix Vegetable curry ( Bhaji) with Indian spices 

Cooking Time: 30 Min

Serves: 2 people

Ingredients:

·         4 tbsp oil or as required
2 tbsp capsicum / bell pepper
1 tbsp ginger paste
2 cup  of finely chopped tomatoes or 1/2 cup of tomato puree
2 big size potatoes 
1 cup of cauliflower florets
1 cup of green peas
2 tbsp coriander leaves
1 tbsp kasuri methi
A pinch of asafoetida (Hing )
½ tsp turmeric powder
3  tbsp pav bhaji masala of good brand or as required
4 dry red kashmiri chilies soaked in hot water for 20 mins
1 tbsp chopped or grated ginger 2-3 lime wedges
2 tbsp coriander leaves chopped finely

      Mumbai Paav

      Amul butter

Preparation:

1. Put all veggies into cooker and steam for 2 whistles. No need to put lot of water.
2. let it cool for same time and then mash all veggies but it should not over mashed like paste.
3. Heat oil in a non stick pan.
4. Add cumin seeds and let them turn a light brown. Add Asafoetida, green chillies and sauté for a little while.
5. Add mashed veggies. ( If you are using tomato puree , you can add it now )
6. Add salt, red chilli powder, turmeric powder, kasuri methi and paav bhaji masala.
7. Cover and simmer for 2-3 minutes. Set aside to cool slightly. Add Butter to it on top.
8. Garnish with coriander leaves and lemon .
9. Cut paav form middle and roast it with butter on hot pan for 1 min. Serve it with bhaji.

Aloo Chat Pata

Introduction:

Tangy Potatoes pressed and deep fried.

Cooking Time: 10 min

Serves: 4 people

Ingredients:

6 Boiled potatoes. 1 green chilli - chopped 2 tsp lemon juice 3 tsp coriander finely chopped 3 tsp tomato puree 1 tsp red chilli powder salt to taste 1/2 cup water. 2 tbsp oil

Preparation: Peel off the skin and Cut the boiled potatoes into small cubes. In a bowl, mix tomato puree, salt, red chilli powder, coriander, lemon, green chilli and a bit of water. In a pan, put oil on a flame and then add (2) tomato puree paste. stir well. now add boiled potatoes and mix well. add water and let it cook until the gravy becomes thick.  Serve hot with fried peanuts.

Gatte Ki Sabji

Gatte Ki Sabji

Introduction:

Gatte ki sabzi is the origination of marwari cuisine. This includes dumplings made with Bengal gram flour with tangy and creamy gravy.

Cooking Time: 45 Min

Serves: 2 people

Ingredients:

For ghatta:

·         1 cup gram flour (besan)

·         1 tsp. red chilli powder

·         2 pinches asafoetida

·         2 tsp. oil

·         salt to taste

·         2 cups water

For gravy:

·         1 cup sour curds

·         1 tbsp. ghee or oil

·         1 tsp. red chilli powder

·         1/2 tsp. coriander powder

·         1/2 tsp. turmeric powder

·         salt to taste

·         1/2 tsp. each cumin & mustard seeds

·         1 cup water

 

Preparation:

For ghatta:

1.Take flour and mix asafoetida, red chilli powder , salt.

2. Put oil and Mix it well.
3. Add a tsp of water .
4. Take a small roll of the mixture and roll on a plate or flat surface to make a thin long cylinder.
5. Repeat for all dough.
6. Place water to boil. Gently dip the ghattas, and keep boiling.
7. Cover with a lid; pour some water on the lid.
8. Keep it for 25-30 minutes, stirring once or twice in between.
9. Add more water if required.
10. Remove gattas from pan and slice it into 1/4” pieces.

For gravy:

1. Make a paste of masalas in 1/2-cup water.
2. Heat oil, add seeds. Allow spluttering.
3. Add masala paste and stir for 2-3 minutes.
4. Add curds and stir continuously till boil resumes and whitenss of curds is gone.
5. Add remaining water, water drained from boiled ghattas and bring back to boil.
6. When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
7. Transfer to serving bowl.
9. Serve hot with rotis, naans, rice.