Showing posts from August, 2013

Paneer rolls

2 cups all purpose flour. 1 tbsp oil.salt according to taste.For the Stuffing
1 cup       crumbled paneer.1/4 cup   chopped red onions2          green chillies, chopped.2         cloves of garlic, finely minced.1/4 cup fresh mozzarella, crumbled 1/4 cup tomatoes, finely chopped1 inch ginger, peeled and grated2 drops of  vinegar.cilantro, chopped.salt according to taste.


Add all the ingredients in a bowl to make a dough.Add enough water to make it into a  dough. Knead well  to smoothen.Prepare the filling. Take a pan in it take 1 tsp oil, add all the ingredients together except the cheese. Saute until  it turn soft.Remove from heat and add  mozzarella along with cilantro. Mixed well.Take the dough one small piece and roll it out in rectangular shape.The thickness should be medium - not too thin nor too thick.Take one piece. Add the stuffing and making a roll leave a bit from the sides.Roll it twice with another piece so that while frying it  don't come out. Now f…

Baked Sandwich Rolls

Ingredients: Whole wheat Bread Slices    16.Onion                                 1.Green Capsicum                  1 small.Paneer                                1/4 cup.Boiled potato                       1.Coriander                           3 Chilli powder                      1 tsp.oil                                      2 tsp.Butter                                 1 tbsp.Salt                                  to taste
PREPARATION Cut the onion, capsicum, coriander.Crumble the paneer. Boil the potato, cool and mash well.Heat oil, saute the onions and capsicum.Add salt and chilli powder and finally add paneer. Cool and keep aside. Cut the outline of the bread slices.Roll the bread to flatten a little.Keep the filling in the center and press it  with a little water.Brush little melted butter on the top.Arrange these on greased baking sheet and bake in a preheated oven at 200C for 20 minutes.

Green Peas and Paneer Kebab


Dried green peas      1 cup.Paneer                      1 cup.Onion                        1.Mint leaves               3 tbsp.Chilli powder            1tsp.Daniya Powder/coriander powder    1tsp.Lime juice                 1tsp.Garam Masala           1/2 tsp.Salt                        according  to taste.Oil                         3-4 tbsp.
PREPARATION  Soak green peas over night in water. Drain and cook in pressure cooker till soft. Mash and keep aside.Cut onions and mint leaves.Now mix everything together in a bowl.Make small patties and shallow fry with minimum of oil.Serve hot with a chutney.

Carrot curry

INGREDIENTS Carrot     1 cup(cut into cubes).Onion     1 finely chopped.Oil          1 tsp.Mustard   1 tsp.Green chillies  1 chopped.Asafoetida       a pinch.Salt              according  to taste PREPARATION Cut the carrots into small pieces. Cook in microwave for 5 minutes.Cut the onions and green chillies.Heat the pan with oil. Add  the mustard seeds. Add the asafoetida, green chillies. Saute for a minute. Now add the cut onion and saute till it becomes transparent.Now put the cooked carrot in this, mix well. Add salt. mix well , cook for a minute and switch off the fire.

Paneer pansanda

11/2 Cup : Paneer, cut in cubed. 1 : Big Red Onion, finely chopped.
2 : Tomatoes, finely chopped.
3 : Garlic Cloves, finely chopped.
1/2 tsp : Ginger, grated.
2 tbsp : Cashew soak for 2-3 hours and make paste.
1/2 tsp : Red Chili Powder.
1 tsp : Garam Masala.
1/2 tbsp : Dhania powder.
1/2 tbsp : Jeera Powder.
1/4 tsp : Turmeric.
1 : Cinnamon Stick.
2 : Dry Whole Red Chili.
3 : Green Cardamoms.
3 : Whole Cloves.
2-3 : Bay Leaves.
1 tsp : Fennel Seeds.
2 tbsp : Ghee.
3 tbsp : Oil.
1/4 cup : Evaporated Milk.
1/2 cup : Rajma, canned and drained.
1/2 tsp : Kasuri Methi.
Cilantro leaves : chopped finely.
Salt to taste.
Method of preparation:

Heat oil and ghee in pan.Add cinnamon stick, whole red chili, cloves, cardamom, and bay leaves. Roast them for 2 minutes then add onion, garlic and stir for 2-3 minutes. Add ginger, tomato, cashew paste, salt according to taste, fennel seeds, dhania-jeera powder, red chili powder, turmeric, and 3-4 tbsp water. Mix well. Cover with lid and cook…



 3 cups  milk.1/4 cup rice soaked for 2-3 hours and ground to fine paste.1/4 cup powdered sugar(or  according to taste).1tsp Kewra or rose water.seeds of 2 choti elaichi (green cardamom powdered)varak ( silver leaf)5-6 green pistachos  sliced thinly.2 almonds sliced in long pieces.Method
Soak rice in a little water for 2-3 hours. Grind in the mixer with a little water to a very fine paste.In a dish mix ground rice and milk.Microwave uncovered 6 minutes, stir with a wire whisk after every minute to prevent lumps formation. Break lumps if any .Add sugar.Mix well .Microwave uncovered for 3 minutes, stirring in between.Mix well .Cool .Add rose/Kewra  water and elaichi powder. Pour in individual bowls.Decorate with varak ,nuts and elaichi powder .Serve chilled after 2-3 hours.

Veggi thai red curry


Red curry paste:

2-3 red chillies.1 onion chopped.8 flakes garlic peeled.1 piece ginger chopped.1 lemon.1tsp coriander seeds.1tsp  cumin seeds.Black pepper pinch.Salt according to taste.1tbsp vinegar.Vegetables:
7 baby corns.2 small brinjals peeled and cut .1 small broccolis cut into small  florets.7 mushrooms sliced.Other ingredients 2 cups coconut milk.1/2 tsp soya sauce.coriander.salt according to taste 1/2 brown sugar.
Method:  Grind  all the ingredients of paste with the water in which the chillies were soaked to a very fine red paste.Mix 2 tbsp oil and red paste in a microproof dish .Microwave for 3 minute.Add 1/2 cup of coconut milk, vegetables and microwave for 4 minutes.Add the rest of the coconut milk, soya sauce and coriander.. Mix and microwave for 4 minutes.Add  salt and sugar to taste . Microwave for 1 minute . Serve hot with steamed rice.