Kadhai Paneer ( Punjabi Subzi )

A tantalizing dish to rustle up when you are in a hurry. Replace the paneer with mixed boiled vegetables to make subzi kadai.

Ingredients

1 1/2 cups paneer (cottage cheese) , cut into 1 inch cubes
oil for deep-frying
2 tbsp butter
1 tsp coriander (dhania) seeds , dry roasted and crushed
1 tsp ginger garlic paste
1 1/2 cups chopped tomatoes
1 1/2 tsp chilli powder
1/4 cup fresh cream
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1/4 tsp cardamom (elaichi) powder
1/4 tsp punjabi garam masala
1/2 tsp sugar
2 tbsp chopped coriander (dhania) for the garnish

Method

1. Heat the oil in a deep non- stick kadhai and fry the paneer cubes for 3 to 4 minutes.
2. Put in warm water for 15 minutes. Drain again and keep aside.
3. Heat the butter in a kadhai, add the coriander seeds and sauté for half a minute.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the tomatoes and sauté with ¼ cup of water for 5 minutes, while stirring occasionally.
6. Add more ¼ cup of water and cook on a medium flame for another 6 to 7 minutes or till the oil separates from the gravy, while stirring occasionally.
7. Add the chilli powder, cream and dried fenugreek leaves and salt and simmer for 2 minutes.
8. Add the paneer, cardamom powder, punjabi garam masala and sugar and cook for 2 to 3 minutes.
9. Serve hot garnished with coriander.

Malai Kofta

With malai kofta, it is always celebration time! this is one dish which nobody will get bored of even if it is served at every party. The koftas themselves are so tasty that they can easily be served as a snack along with tea. You could microwave or shallow fry the koftas if you want to avoid deep frying them.
Add your private note Preparation Time: 25 mins
Cooking Time: 30 mins

Ingredients

For The Koftas1/2 cup grated paneer (cottage cheese)
1/2 cup boiled and grated potatoes
1 tbsp milk powder
1 tbsp tomato ketchup
1 tsp chilli powder
a pinch turmeric powder (haldi)
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tsp grated ginger (adrak)
1/2 tsp grated garlic (lehsun)
1 tbsp chopped coriander (dhania)
salt to taste

For The Gravy5 large tomatoes
2 large onions
2 cloves (laung / lavang)
2 small sticks cinnamon (dalchini)
1 tbsp cashewnut (kaju) paste
1 tsp sugar
1 tsp punjabi garam masala
1 tsp chilli powder
4 tbsp butter
salt to taste

To Be Ground Into A Paste (for The Gravy)15 garlic (lehsun) cloves
25 ginger (adrak)
5 green chillies

Other Ingredients oil for deep-frying
1 tbsp fresh cream for the garnish

Method
For the koftas

1. Combine all the ingredients together and divide it into 8 equal portions.
2. Roll each portion into a cylindrical shape and deep-fry them over a medium flame in hot oil till they are golden brown. Drain and keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter in a pan, add the onions and stir-fry for 5 minutes till light brown.
4. Add the cloves, cinnamon and onion paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 cup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the punjabi garam masala, chilli powder, salt and pepper and cook for 5 minutes.

Paneer Corn Korma ( Protein Rich Recipes )

Paneer corn korma, this protein rich dish is packed with the goodness of curds and paneer, and tastes great with piping hot parathas. Protein-rich foods like coconut, poppy seeds and cashewnuts are dry roasted and blended well to make a masala that imparts a rich flavour to this delicacy. Our body cells, which are made of proteins, undergo continuous wear and tear; hence, a good supply of proteins is necessary to make up for this.
Add your private note Preparation Time: 10 mins
Cooking Time: 25 mins

Ingredients

For The Masala1/4 cup freshly grated coconut
2 tsp poppy seeds (khus-khus)
6 to 8 cashewnuts (kaju)
3 to 4 green chillies , roughly chopped

Other Ingredients5 tsp oil
3/4 cup paneer , cut into 37 mm. (1 1/2”) pieces
1/2 cup thinly sliced onions
1 cup finely chopped tomatoes
1 to 2 cardamom (elaichi)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
3/4 cup beaten fresh curds (dahi)
3/4 cup sweet corn kernels

For The Garnish2 tbsp finely chopped coriander (dhania)

Method
For the masala

1. Heat a kadhai, add the coconut and dry roast on a slow flame till it turns light pink in colours, while stirring continuously.
2. Add the poppy seeds and cashewnuts and dry roast on a slow flame for another minute, while stirring continuously. Keep aside to cool.
3. Add the green chillies and blend in a mixer till smooth, adding little water. Keep aside.

How to proceed

1. Heat 3 tsp of oil in a kadhai, add the paneer and sauté on a medium flame till they turn light brown in colour. Remove and keep aside.
2. Heat the remaining 2 tsp of oil in the same kadhai, add the onions and sauté on a medium flame till they turn golden brown in colour. Remove and keep aside to cool.
3. Blend in a mixer till smooth, adding water if required. Keep aside.
4. Combine the prepared masala and onion paste in a pan and sauté on a medium flame for a minute.
5. Add the tomatoes, cardamom, chilli powder, turmeric powder, salt and ¼ cup of water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring continuously.
6. Add the paneer cubes, curds, corn and 1/3 cup of water, mix well and simmer for 10 to 12 minutes, stirring twice in between. Serve hot garnished with coriander.

Pindi Chole

A popular variation of the versatile Chole, this is different from the regular preparation in terms of texture and colour. Pindi Chole is a dry dish, where the Chole are coated very lightly with the gravy. Tea leaves give this dish its rich colour.
Add your private note Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

1 cup kabuli chana (white chick peas), soaked overnight
2 tbsp chana dal (split bengal gram), soaked overnight
2 black cardamoms (badi elaichi)
25 mm. (1") stick of cinnamon (dalchini)
1/4 tsp baking soda
2 tsp tea leaves
1/2 cup grated onions
1 1/2 tsp pomegranate (anardana) powder
1 tsp ginger (adrak) paste
1 tsp thinly sliced green chillies
1 tsp coriander (dhania) powder
1 tsp punjabi garam masala
1/2 tsp chilli powder
3/4 cup fresh tomato puree
2 tsp chole masala
4 tbsp oil
salt to taste

For the garnish2 tbsp grated paneer (cottage cheese)

Method

1. Drain and wash the kabuli chana and chana dal. Keep aside.
2. Make a small potli by tying the cardamom, cinnamon and tea leaves in a 2" x 2" piece of muslin cloth.
3. Pressure cook the kabuli chana, chana dal, the potli, soda-bi-carb, salt and 2½ cups of water for 2 whistles.
4. Discard the potli and keep aside.
5. Heat the oil in a kadhai, add the onions and sauté till they are golden brown.
6. Add in the pomegranate seed powder, ginger paste, green chillies, coriander powder, Punjabi garam masala and chilli powder.
7. Add the tomato purée and salt and cook till the oil separates from the gravy.
8. Add the kabuli chana and chana dal alongwith the water and chole masala.
9. Cook till the chole is completely dry.
10. Serve hot garnished with paneer.

Veggie Burger ( Burgers and Smoothies Recipe)

The veggie burger is one of the most common burgers around, but let me tell you upfront that this recipe is not a run-of-the-mill one! it is a wonderful indo-western combo, as the tikki imbibes true indian spices while the spread uses chilli sauce and oregano to perk up the mayonnaise. Also, unlike the common burgers in which the vegetables are boiled, here we use raw vegetables sautéed to perfection. The complementary colours of the capsicum and potatoes in the salad ensure that it looks very tempting too!

Ingredients

For The Cutlets1/2 cup finely chopped onions
1 cup finely chopped potatoes
1/2 cup finely chopped french beans
1/2 cup finely chopped carrots
1/2 cup finely chopped cabbage
2 tbsp oil
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup plain flour (maida)
2 tbsp finely chopped coriander (dhania)
1/2 cup plain flour (maida) dissolved in 3/4 cup water
bread crumbs for rolling
oil for deep-frying

For The Chilli Mayo Spread2 tbsp chilli sauce
4 tbsp mayonnaise
1 tsp finely chopped garlic (lehsun)
1 tsp dried oregano

For The Salad1 cup sliced coloured capsicum (red , yellow and green)
1/2 cup boiled and peeled potatoes , cut into long strips like french fries
1 tbsp butter
salt and freshly ground black pepper powder powder to taste

Other Ingredients4 burger buns
4 tsp melted butter
4 lettuce leaves
4 cheese slices

Accompaniments french fries

Method
For the cutlets

1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for a minute.
2. Add all the vegetables and cover with a lid and cook on a medium flame for 10 minutes or till the vegetables are cooked, while stirring occasionally. Sprinkle a little water to avoid the vegetables from burning.
3. Add the chilli powder, turmeric powder and salt and sauté on a medium flame for a minute.
4. Add the plain flour and cook on a medium flame for 2 minutes, while stirring continuously.
5. Remove from the flame, add the coriander and mix well.
6. While the mixture is yet hot, mash it using a potato masher to a coarse mixture. Keep aside.
7. Divide it into 4 equal portions and shape each portion into a circle of 75 mm. (3”) diameter and 1 cm thickness.
8. Dip each cutlet in the maida mixture and roll in the bread crumbs till it is evenly coated from all the sides.
9. Heat the oil in a kadhai and deep-fry each cutlet till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.

For the chilli mayo spread

1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the spread into 2 equal portions and keep aside.

For the salad

1. Heat the butter in a broad non-stick pan, add the coloured capsicum and sauté on a medium flame for 2 to 3 minutes.
2. Add the salt and pepper and sauté on a medium flame for 1 minute.
3. Add the potatoes and sauté on a medium flame for another minute.
4. Remove from the flame and keep aside to cool.
5. Add 1 portion of the chilli mayo spread and mix well.
6. Divide the salad into 4 equal portions and keep aside.

How to proceed

1. Cut each burger bun horizontally into two. Apply ½ tsp of butter on the insides of each half of the burger bun and toast them lightly on a tava (griddle). Keep aside.
2. Apply ¾ tbsp of the chilli mayo spread on each buttered side of the bun half.
3. Place the lower half of a bun on a clean, dry surface with the buttered–spread side facing up.
4. Place 1 lettuce leaf, a cutlet and a cheese slice over it.
5. Spread 1 portion of the salad on it and cover with an upper half of the bun with the buttered–spread side facing down and press it lightly.
6. Repeat with the remaining ingredients to make 3 more burgers.
7. Serve immediately with french fries.

RECIPE SOURCE : Burgers and Smoothies

Grasshopper Pie ( Eggless Desserts Recipe)

Grasshopper Pie ( Eggless Desserts Recipe)

06:45  Recipe  No comments

A delicate peppermint flavoured mousse set on a chocolate biscuit base and garnished with chocolate curls, this cold dessert is quite refreshing just like the colour portrays it to be! the combination of mint and chocolate also gives it a rather gourmet feel, making it a perfect choice even for formal luncheons.
Add your private note Setting Time:  2 to 3 hours.
Preparation Time: 10 mins
Cooking Time: 1 mins
Makes 6 wedges

Ingredients

For The Biscuit Base24 dark chocolate biscuits
3/4 cup melted butter

Other Ingredients1 cup roughly chopped white chocolate
3 tbsp milk
2 drops green food colour
1/4 tsp peppermint essence
1 1/2 cups beaten whipped cream

Handi Khichadi

The handi has a wonderful way of condensing evaporated water and pushing it back into the vessel, making it possible to cook with very little water, and minimizing nutrient loss. What is more, this handy utensil also retains the aromas and flavours of spices to the fullest. Here is a traditional handi khichdi, made with rice and loads of veggies. You will love it so much that you will want to repeat this authentic recipe as often as possible!
Add your private note Preparation Time: 15 mins
Cooking Time: 30 mins