CHILLI PANEER

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water


How to make chilly paneer:

Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.

Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.



Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

SHAHI PANEER

250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 - 1/2 cup milk
1 tsp coriander leaves (finely chopped)


How To Make Shahi Paneer:

  Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a   smooth paste.

  Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.

  Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.

 Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.

 Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.

 Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
Keep on low flame and cook for 5-7 minute. Remove from fire.

 At the time of serving heat the gravy and add paneer pieces.

 Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.

           Serve hot garnished with coriander leaves.

15 Tips for Cooking

1 To make 1 cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

2 Soak whole pulses overnight and other dals for one hour before cooking.

3 Always add hot water to the gravy to enhance the taste.

4 Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

5 Always use heavy bottomed vessels to make desserts, in order to avoid burning.

6 Make desserts with full cream milk, to get thick creamy texture.

7 Whenever curd is to be added to the masala, it should be beaten well and add gradually.

8 Use the leftover dal water to make rasam or sambar.

9 Never discard water in which vegetables are cooked, use it in gravies, soups.

10 Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimize our cooking time, use of utensils and nutrients are also preserved.

11 If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

12 Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

13 Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

 14 You can also leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom

15 Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

mutton kathi roll

INGREDIENTS

  •For roti

 •Refined flour (maida) 1 cup

 •Salt  to taste

 •Oil 1 tablespoon

 •Baking powder 1/8 teaspoon

•Egg 1

 •For filling

•Egg 8

•Oil  for frying 1 tablespoon

 •Onion ,chopped 1 medium

•Mutton mince (keema) 1 cup

 •Green chilli, chopped 2

 •Salt  to taste

•Garam  masala powder 1/4 teaspoon

•Fresh coriander leaves 1 tablespoon

1

METHOD

Mix together the refined flour, salt, oil, baking powder and egg. Add one-fourth cup of water and knead into a soft dough. Divide the dough into four equal portions and shape into balls. Cover the dough with a damp cloth and set aside for a few minutes. For the filling, heat one tablespoon oil in a pan; add the onion and sauté till light brown. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. Add the garam masala powder and coriander leaves and mix well. Beat the eggs well. Roll out each ball of dough into an eight-inch square chapati. Heat a non-stick pan and place the chapati on it. Place some mince masala in the centre and pour two tablespoons of beaten egg over. Fold in the sides to make a square package. Pour some more beaten egg over and drizzle oil around. Slowly turn the stuffed roti over and pour a little more beaten egg so that the role is covered with egg on all sides. Gently fry over low heat till both sides are golden and crisp. Serve with onions mint chutney or mayonnaise

:)

COCONUT CUP CAKE

INGREDIENTS

6 cups Fine Wheat Flour (Maida)
2 tsp Baking Powder
1 tsp Sodium Bicarbonate (Khaane Wala Soda)
1 tsp Salt
4 cups Sugar
1 1/2 cup unsalted Butter
6 big sized Eggs
3 tsp Almond Essence
3 tsp Vanilla Essence
2 cups Butter Milk (Mattha / Chhaach)
5 1/2 cups Coconut (Khopra/Narial)

For Icing
900 gms Cream Cheese (Hung Curd)
1 1/2 cup unsalted Butter
2 tsp Vanilla Essence
1 tsp Almond Essence 1Kg 400 gms Icing Sugar, sifted

METHOD

First preheat the oven at 160 degrees.
Grease a tin and place  a butter paper on it
Mix flour, baking powder, soda and salt.
Beat and cream suagar and butter.
Add eggs one at a time.
Now mix the essences.
Next add the flour alternatively with the buttermilk.
Mix half of the grated coconut.
Fill the paper cases with the mixture.
Bake them for 25 - 30 minutes or till they are golden in color.
For icing beat the cream cheese, butter, sugar and the essence till smooth and creamy.
Place a layer of this icing on the bakes cupcakes and sprinkle some coconut on them.

strawberry soup

STRAWBERRY SOUP
Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 6.

Ingredients
 2 teacups ripe strawberries
 9 teaspoons sugar
 1/2 teaspoon grated lemon rind
 juice of 1 lemon
 2 level tablespoons cornflour
 2 tablespoons whipped cream to serve

Method
 1. Slice a few strawberries for decorating the soup. Sprinkle a little sugar over them.
 2. Boil the remaining strawberries in 4 teacups of water for 5 minutes.
 3. Sieve the mixture and boil.
 4. Add the lemon rind, lemon juice and sugar.
 5. Mix the cornflour with a little water and add to the boiling soup. Cook for a few minutes.
 6. Cool the soup and chill in the freezer compartment of a refrigerator.
 7. Decorate the soup with fresh cream and sliced strawberries.

For Whipped cream
 Preparation Time : A few min.
Makes 4 cups.

Ingredients
 400 grams cream
 4 to 5 tablespoons powdered sugar
 1/4 teaspoon vanilla essence

easy Indian starter recipe

Mushroom cutlet

Ingredients
 Mushroom – ½ kg (finely chopped)
Potato – 1 (cubed)
Mixed Vegetables - 1 cup (finely chopped) - You can use vegetables like carrots, beans, peas, corn etc.
Onion - 1/4 (finely chopped)
Garlic - 2 clove (minced)
Green chilli - 1(finely chopped)
Red chilli powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Egg Whites - 2
Bread crumbs – 1 cup (for coating)
Coriander leaves - handful (finely chopped)
Salt - to taste
Oil – ¼ cup (for frying)


Method
1. Cook the cubed potatoes and other vegetables until all the veggies are tender but firm. Drain excess water and keep aside.
2. Heat a tsp of oil in a small pan and saute the onions, green chilli and garlic until slightly browned.
3. Switch off and add this to the veggies along with chopped mushrooms turmeric powder, red chilli powder, garam masala and salt.
4. Let this cool completely and then mash slightly along with egg whites to make a thick mixture.
5. Take a small portion and roll them between your palms to make a ball, then press to flatten and shape as cutlet.
6. Meanwhile spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan for frying.
7. Now take each cutlet, place it on the bread crumbs to coat all sides. Drop that in the hot oil and fry until its golden on both sides. You can also pan fry the cutlets in a tawa.


Tips 
- If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet mixture to solve the problem. 
- Mushroom can be omitted to get vegetable cutlets.

facts about Indian food

The land of spices India, so enamoured legendary explorer Christopher Columbus that he set out to find it by sailing west, fortunately or unfortunately he discovered the New World leaving the Indian spices to thrive in its cradle.

Most herbs&spices fight are primarily your stone-wall against infections & can fight diseases better than fruits & vegetables.

The Paneer, or cottage cheese, is a famous Indian delicacy. Cooked with gravy, fried, or added as a garnish over pilafs, paneer is the heartthrob of many yummy North Indian dishes.

Indians use a variety of milk products in their diet. Fresh, creamy yoghurt is added to vegetable curries. It is also used to make the ‘Lassi’, which is nothing more than a milk, er, yoghurt shake!

  All Indian cooking is carried out in a variety of vegetable oils like sunflower oil, mustard oil, groundnut oil and coconut oil. Animal fat is never used in cooking.

 The flat breads from India (chapattis and Naans) can be made without oil or yeast. When they are made from whole grains, these items are rich in vitamins and fibers.

starting a new journey and I hope will bring you some really good experiences and recipes of the world

you don't need to be a chef to cook good food.
TASTE LIES IN YOUR HANDS .

              Making food is all about blending right ingredients.