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Recipes
Paneer Mushroom
By sejal
Heat oil in a non stick pan
- Paneer (cottage cheese) 150 grams
- Mushroom,quartered 200 grams
- Oil 2 tablespoons
- Onions 3 medium
- Tomato 1 medium
- Salt to taste
- Green capsicum 1 medium
- Pineapple slices,tinned 3
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1 teaspoon
- Coriander powder 1 teaspoon
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomato puree 2 tablespoons
- Garam masala powder 1/2 teaspoon
Brown Rice Vegetable Pilaf
By sejal
Soak brown rice in four to five cups of water for one hour
- Brown basmati rice 2 cups
- Rice bran oil 2 tablespoons
- Bay leaf 1
- Cloves 2-3
- Cumin seeds 1 teaspoon
- Cinnamon 1 inch stick
- Salt to taste
- Green peas,shelled 1/2 cup
- Carrots,diced 2 medium
- French beans,chopped 10-12
- Cauliflower,separated into florets 1/4 medium
- Button mushrooms,halved 6-7 medium
- Green chillies,slit 2
- Tofu,cubed 100 grams
Punjabi Kadhi
By sejal
Mix all the pakora ingredients, except oil, adding about half a cup of water
- For pakoras
- Gram flour (besan) 3/4 cup
- Onion ,finely chopped 1 medium
- Fenugreek leaves (methi),chopped 1/2 cup
- Ginger,grated 1 inch piece
- Carom seeds (ajwain) 1 teaspoon
- Red chilli powder 1 teaspoon
- Baking powder 1/4 teaspoon
- Salt to taste
- Oil to deep fry
- For Kadhi
- Yogurt 1 cup
- Gram flour (besan) 1/4 cup
- Turmeric powder 1 teaspoon
- Salt to taste
- Oil 2 tablespoons
- Fenugreek seeds (methi dana) 1/2 teaspoon
- Cumin seeds 1/2 teaspoon
- Dried red chillies,broken into 2 2
- Black peppercorns 6
- Onion ,chopped (optional) 1 medium
- Ginger,chopped 1/2 inch piece
- Red chilli powder 1 teaspoon
Paneer Tikka Masala
By sejal
To make the tikkas combine all the ingredients for the marinade and whisk well
- Paneer (cottage cheese) cut into 1-inch cubes 500 grams
- Green capsicums cut into 1 inch pieces 2 medium
- Oil 4 tablespoons
- Butter 1 tablespoon
- Marinade
- Yogurt drained 1 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Kashmiri red chilli powder 2 teaspoons
- Garam masala powder 1 teaspoon
- Lemon juice 2 tablespoons
- Salt to taste
- Mustard oil 2 tablespoons
- Onion tomato masala
- Oil 2-3 tablespoons
- Cumin seeds 1 teaspoon
- Onions 4 medium
- Garlic chopped 7-8 cloves
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Tomatoes chopped 3 large
- Salt to taste
- Tomato puree 1/4 cup
- Red chilli powder 1 1/2 tablespoons
- Turmeric powder 1/4 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Fresh coriander leaves chopped 1 tablespoon
- Kasoori methi crushed 1 teaspoon
- Garam masala powder 1 teaspoon
- Cream 1/4 cup
Kathi Roll
By sejal
Heat oil in a non-stick pan
- Whole wheat chapattis 4
- Oil 2 tablespoons
- Onion 1 medium
- Green capsicum 1 medium
- Tomatoes,chopped 2 medium
- Turmeric powder 1 teaspoon
- Ginger-garlic paste 2 tablespoons
- Tomato puree 2-3 tablespoons
- Paneer (cottage cheese) 1 cup
- Salt to taste
- Red chilli powder 1/2 teaspoon
- Garam masala powder 1/4 teaspoon
- Coriander and mint chutney 2 tablespoons
- Yogurt 1/4 cup
- Fresh mint leaves to serve
- Onion rings to serve
- Chaat masala to serve
Paneer Frankie
By sejal
Grate the cottage cheese into a bowl
- Paneer (cottage cheese),grated 100 grams
- Refined flour (maida) rotis 4
- Potatoes,boiled, peeled and mashed 2
- Salt to taste
- Lemon juice 1 tablespoon
- Turmeric powder 1/4 teaspoon
- Red chilli powder 1/2 teaspoon
- Roasted cumin powder 1 teaspoon
- Dry mango powder (amchur) 1 teaspoon
- Chaat masala 1/2 teaspoon
- Fresh coriander leaves,chopped 2 tablespoons
- Oil for deep-frying
- Salad
- Cabbage 1/4 small
- Carrot 1 medium
- Salt to taste
- Chaat masala 1/2 teaspoon
Papad Paneer Rolls with Tandoori Chaat
By sejal
Cut each papad into half. Mix together cottage cheese, ginger, green chillies, salt, red chilli powder, roasted cum...
- Pepper papad 8 medium
- Paneer (cottage cheese) cut into ½ inch cubes 150 grams
- Ginger chopped 1/2 inch piece
- Green chilli chopped 1-2
- Salt to taste
- Red chilli powder 1/2 teaspoon
- Cumin powder roasted 1/2 teaspoon
- Chaat masala 1 teaspoon
- Fresh coriander leaves chopped 2 tablespoons
- For Chat
- Green capsicum cut into 1½ inch pieces 1 medium
- Red capsicum cut into 1½ inch pieces 1 medium
- Onion cut into 1½ inch cubes 1 medium
- Pineapple cut into 1 inch pieces 1/4
- Paneer (cottage cheese) cut into 1½ inch cubes 200 gram
- For marinade
- Melted butter 1 1/2 tablespoon
- Chaat masala 1 tablespoon
- Red chilli powder 1 teaspoon
- Black salt (kala namak) to taste
- Lemon juice 1 tablespoon
- To garnish
- Fresh mint (pudina) chopped 2 tablespoon
- Pomegranate (anar) KERNELS 1/2 cup
- Chaat masala 1/4 tablespoon
Vegetable and Rice Casserole
By sejal
Preheat oven to 180°C. Heat 1 tbsp butter in a non stick pan
- Sweet corn ( cream style) 1 tin
- Spinach leaves (palak),blanched and chopped 2 bunches
- Red capsicum 1 medium
- Green capsicum 1 medium
- Cooked rice 1/2 cup
- Butter 3 tablespoons
- Extra virgin olive oil 1 tablespoon
- Onion 1 medium
- Salt to taste
- Black pepper powder 1 teaspoon
- Refined flour (maida) 2 tablespoons
- Milk 2 cups
- Grated cheese 1 cup
- Mustard paste 1 tablespoon
Vegetable Dhansaak
By sejal
Drain and mix all the lentils together in a pressure cooker
- Split pigeon pea (toor dal/arhar dal),soaked1/4 cup
- Split red lentil (masoor dal),soaked2 tablespoons
- Split green gram skinless (dhuli moong dal) ,soaked2 tablespoons
- Split Bengal gram (chana dal),soaked2 tablespoons
- Red pumpkin (bhopla/kaddu),cut into ½ inch cubes100 grams
- Brinjals,cut into ½ inch cubes2 medium
- Potato,cut into ½ inch cubes1 large
- Fenugreek leaves (methi),chopped65 grams
- Fresh mint leaves,chopped10-15
- Turmeric powder1/2 teaspoon
- Salt to taste
- Ginger,chopped1 inch piece
- Garlic cloves,chopped5-6
- Green chillies4-5
- Cumin seeds1 teaspoon
- Pure ghee2 tablespoons0
- Oil2 tablespoons
- Onions,chopped2 medium
- Tomatoes,chopped2 medium
- Dhansak masala2 tablespoons
- Red chilli powder 1 teaspoon
- Lemon juice2 tablespoons
- Fresh coriander,chopped2 tablespoons
- For Dhansaak Masala
- Fenugreek seeds (methi dana) 1 teaspoon
- Coriander seeds 1 tablespoon
- Cumin seeds 1 tablespoon
- Sesame seeds (til) 1 teaspoon
- Cinnamon 3 inch stick
- Black peppercorns 6
- Bay leaves 3
- Cloves 10
- Nutmeg powder 1/4 teaspoon
- Mace powder 1/4 teaspoon
Shaam Savera
By sejal
Panjabi recipe
- For koftas
- Fresh spinach leaves (palak) 5 medium bunches
- Paneer (cottage cheese),grated 65 grams
- Salt to taste
- Green cardamom powder a pinch
- Oil 2 tablespoons + for deep-frying
- Cumin seeds 1 teaspoon
- Garlic,finely chopped 10-12 cloves
- Green chilli,finely chopped 6-7
- Gram flour (besan) 4 tablespoons
- Turmeric powder 1/4 teaspoon
- Cornflour/ corn starch 1/4 cupMakhani gravy
- Tomato,roughly chopped 18 large
- Oil 2 tablespoons
- Green cardamom 12
- Mace 1/2 blade
- Garlic,chopped 20 cloves
- Salt to taste
- Red chilli powder (deghi mirch) 2 1/2 teaspoons
- Butter 1/2 cup
- Fenugreek leaves (methi),roasted and powdered 2 teaspoons
- Honey 3 teaspoons
- Fresh cream 8 tablespoons