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Recipes
Palak Paneer
| Ingredients: |
Spinach
Paneer
Onion
Butter
Bay leaves
Cumin seeds
Salt to taste
Black pepper powder
Ginger-garlic paste
Green chilli paste
Garam Masala Powder
Vegetable oil as required
|
1/2 kg
100 grams
1
3 tbsp.
2-3
1 tsp.
1/4 tsp.
3/4 tsp.
1/2 tsp.
1 tsp.
|
Method:
- Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
- Cut paneer into small cubes. Keep 3 cubes separately for decoration.
- Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
- Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
- Add salt, black pepper powder, garam masala. Stir well.
- Add paneer and cooked spinach (grinded). Mix well.
- Put palak paneer in a baking tray .
- Add rest of the butter. Bake for 1/2 hour at 180 deg C.
- Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve.
Gajar Ka Halwa
| Ingredients: |
Grated carrot
Milk
Whole dried milk (mawa)
Sugar
Ghee
Dry fruits (sliced almond and cashew nuts, raisin )
Cardamom powder
|
1 kg
1 litre
200 grams
2 cups
2 tbsp.
1/2 cup
1/2 tsp.
|
Method:
- Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
- Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
- Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
- Decorate with remaining dry fruits and serve hot. (Optional- decorate with silver leaf)
- Add lemon juice and paneer pieces. Mix well so that all the paneer pieces gets properly coated with sugar. Allow it to cool.
Boondi Raita
| Ingredients: |
Yogurt
Milk/Water
Pain boondi
Red chilli powder
Cumin seed powder (roasted)
Black pepper powder
Salt to taste
Coriander leaves chopped finely
|
2 cup
1/2 cup
1/2 cup
1/4 tsp.
1/2 tsp.
1/2 tsp.
1 tbsp.
|
Method:
- Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
- Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
- Add boondi and mix well.
- Sprinkle roasted cumin seeds powder on the top.
- Chill it for 1-2 hours.
- Garnish with chopped coriander leaves. Serve chill.
Tomato Soup
| Ingredients: |
Tomatoes (medium size)
Water
Butter
Black pepper powder
Red chilli powder
Bay leaf and cumin powder
Ginger-garlic paste
Salt to taste
Cream for garnishing
|
8
3-1/2 cups
1/2 tbsp.
1/4 tsp.
1/4 tsp.
1/2 tsp.
1/4 tsp.
2 tbsp.
|
Method:
- Put the tomatoes in a saucepan with water. Bring to a boil, reduce heat and cook until tomatoes become tender. You can also pressure cook it (wait for 2 whistles and then switch off the gas).
- Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
- Heat butter in a pan.
- Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
- Add tomato puree, bring to boil and cook for 5 minutes on medium heat .
- Serve hot. Garnish it with cream separately in each bowl.
|
