Pasta With Paneer!

PANEER PASTA

Preparation time: 5 mins

Cooking time: 15minsServes: 2Pasta

Preparation:

Pasta should always be cooked in large pan containing plenty of fast boiling water.
(½ liter water per 100g of Pasta).

1. Add ½ tsp of salt and 1 tbsp of oil to the pan when the water is boiling.
2. Once the water has reached a fast boil, add the PASTA. Stir continuously to separate it.
3. Leave the pan uncovered and stir the PASTA occasionally. PASTA will be cooked in 10 – 12 minutes.
4. Drain the PASTA as soon as it is cooked.

PASTA SAUCE RECIPE Ingredients:
100g boiled PASTA, 50g Paneer, 1 chopped onion, 1 chopped capsicum, 2 chopped tomatoes; 1 tsp finely chopped green chilies, ½ tsp red chili flakes, 1 tsp lemon juice, 1 tsp garlic paste, 2tbsp grated cheese, 1 ½ tbsp butter and salt to taste.

Method:

1. Heat the butter and fry the onion for 1 min.
2. Add the capsicum, tomatoes, green chilies and fry again for 1 min.
3. Take another pan and heat with 1tbsp oil and fry the paneer cubes till they turn in to golden yellow color.
4. Add the Pasta to above mixture.
5. Add cheese and salt. Mix well .
6. Serve hot :-)

Til-Gul ( Sesame- Jaggery) Vadi

Til-Gul ( Sesame- Jaggery) Vadi for Sankranti

"Tilgul ghya ani goad goad bola"....Happy Sankranti to all of you!!!

This is a special sweet made for Sankranti and the recipe is of course my mums.Ingredients:1 cup sesame seeds, 1 cup dry coconut, 1 cup jaggery, Green cardamom powder – ¼ tsp,
Nutmeg powder – ¼ tsp, ghee 1tsp.

Method:
1. Roast the sesame seeds until golden brown.
2. Grind the sesame seeds to a coarse powder.
3. Heat the ghee and add jaggery with couple of tbsp of water until you get a thick syrup.
4. Grease (spread powdered sugar + powdered sesame+ grated coconut) a shallow plate to set the vadi in. 5. Mix in the coarsely ground sesame seeds into the syrup. Add cardamom powder and nutmeg powder and mix thoroughly. 6. Spread mixture evenly onto the plate and garnish it with dry coconut. 7. Cut diamond shapes before it cools down. 8. Allow it to cool and set and enjoy.

Note: The way this turns out depends a lot on what kind of jaggery you use. If you use less sticky one, it comes out better. Also, make sure your syrup is really thick before you add in the mixture otherwise it will stay moist and not harden enough.

BEETROOT TIKKIS !

BEETROOT TIKKIS !!!

Ingredients:
Beetroots, grated - 3 medium size, Pure ghee - 2 tablespoons + to shallow fry, salt to taste, lemon juice – 1tbsp, Garlic, ginger & chili paste - 2tsp, Cashew nut powder - ¼ cup, Roasted chana dal powder – ¼ cup, Caraway seeds (shahi jeera) – ½ tsp, garam masala powder – ¼ tsp, chaat masala – ½ tsp, black pepper powder - ¼ tsp and Raisins 2tbsp. Method:
1. Heat two tablespoons of ghee in a pan. Add grated beetroot, salt and sauté.
2. Add lemon juice and mix. Sauté till all the moisture dries up and the beetroot gets completely cooked and mashed. 3. Add ginger, garlic & chili paste and mix well. Continue to sauté.
4. Transfer the mixture into a bowl. Add cashew nut powder, roasted chana dal powder, shahi jeera, garam masala powder, chaat masala, raisins, black pepper powder and mix well. 5. Divide the mixture into eight equal portions. Grease your palms, take small portions of the mixture and shape them into tikkis. 6. Heat a pan and add sufficient ghee. Place the tikkis on the hot pan and shallow fry. When the underside is done, flip over and cook till the other side is done. Do not flip the tikkis too often as they are very delicate and may break. 7. Serve hot. :-)

ANGOORI PANEER TIKKA!!

ANGOORI PANEER TIKKA!!

Ingredients:
Cottage cheese (paneer) - 400 grams, Black grapes (chopped ) - 1 cup, Oil – 1 tablespoon + to shallow fry, Red Chili Powder – 2tsp, Black salt (kala namak) to taste, salt to taste, Gram flour (besan) – 2tbsp, White pepper powder – ½ tsp, Dry mango powder (amchur) – ½ tsp, Saffron (kesar) – few strands, Milk – 2tbsp, fresh cream – 1 cup, jaggery (gul), grated – 1 cup, lemon juice 1tbsp, chaat masala – 2 tbsp, Green capsicum, 1 inch pieces – 2 large, Tomatoes, 1 inch pieces – 2 large Method:
1. Heat oil in a pan, add black grapes and saute. Add salt, red chili powder, black salt and cook till soft. 2. Add jaggery to the grapes along with lemon juice and mix well. Cook till thick. Grind it to paste so that it’s easy to apply on the paneer slice. 3. For marinade take besan in a bowl. Add salt, red chili powder, pepper powder, amchur and mix. 4. Add saffron dissolved in milk, fresh cream to above mixture and mix well. 5. Cut paneer into half centimeter slices. 6. Place the paneer slices on a flat surface. Sprinkle salt and chaat masala on all of them.
7. Spread some grape chutney evenly on half of the paneer slices and cover with the remaining paneer slices. 8. Cut these paneer sandwiches into one-inch squares. 9. Take a skewer, thread on a capsicum piece, a tomato piece, one piece of paneer sandwich, followed by tomato and capsicum pieces. The tomato and capsicum pieces will keep the paneer pieces firmly in place. Similarly prepare the other skewers. 10. Arrange the skewers on a plate. Pour the marinade over them to cover the paneer pieces properly on all sides. 11. Heat oil in a pan. Place these skewers in the heated pan and cook till golden on all sides. 12. Serve hot with the remaining grape chutney.

COTTAGE CHEESE & WALNUT VEGETABLE

COTTAGE CHEESE & WALNUT VEGETABLE

Ingredients: Cottage cheese (paneer), cubed – 200 grams, Walnut kernels 4-5, ginger, garlic & chili paste – 2tsp, oil – 3tbsp, Potato, cut into batons – 1 medium, Black peppercorns 3-4, Cloves – 2, Yogurt – 1 cup, Salt to taste and White Pepper powder ¼ tsp.

Method:

1. Grind ginger, garlic and green chilies to a smooth paste.

2. Peel and cut potatoes into finger chips. Heat oil in a kadai and lightly fry the potato. Remove and drain well.

3. In the remaining oil, add peppercorns and cloves. When they crackle, add prepared (ginger garlic chili) paste and fry till oil separates.

4. Add beaten yogurt, salt and white pepper powder. Continue to cook for a minute.

5. Add cottage cheese cubes and continue to cook till the cubes are well coated.

6. Add the potatoes and half of the walnut kernels. Bring to a boil.

7. Remove from heat and garnish with the remaining walnut kernels.

Gulab Jamun with Ice Cream!

Gulab Jamun with Ice Cream

Ingredients:

½ cup milk powder, 250 gms mawa/ Khava, 2 cup sugar, 1 tbsp all purpose flour, ¼ tsp baking powder, ½ tsp cardamom powder, 2 cup water, 1/2 tsp rose essence, ¼ tsp kesar, oil to deep fry 1 liter (family pack) vanilla or Shahi gulab ice cream .

Method:

Gulab Jamun Preparation:
1. Grate Khava/mawa and keep aside.
2. Mix the milk powder, mawa, baking powder, cardamom powder and all-purpose flour. Mix it well. Add required quantity of water so that you are able to form soft dough.
3. Apply oil to your palm and make small round shape balls.
4. Deep-fry these balls on medium heat till golden in color.
5. Drain and soak in sugar syrup for at least 15-20mins before serving.
Sugar syrup Preparation:
1. Heat the water and dissolve the sugar in it.
2. Remove from heat and add the Rose essence and Kesar.
3. Add the jamuns while still warm and keep pot covered for 15-20 minutes.

Gulab Jamun with Ice Cream Preparation:
Take 1 scoop of ice cream in plate and add hot Gulab Jamuns to it and serve.
I tried it with both the flavors Vanilla and Shahi gulab ice cream. :-)

It tastes awesome :-)

VEG JALFREZI

VEG JALFREZI

Ingredients:
2 carrots, 7-8 cauliflower florets, 1 tomato chopped, 2 onions chopped, 100gms Paneer, 1 capsicum chopped, 7-8 almonds, 7-8 cashews, 1 tsp ginger garlic paste, 2 tsp red chili powder, 1tsp cumin seeds, tsp coriander powder, 2tsp lemon juice and salt to taste.

Method:
1. Cut vegetables into 1-inch pieces.
2. Grate one onion and keep aside. Make thin slices of the second onion. Keep aside.
3. Make paste of almonds and cashews. Keep aside.
4. Heat oil in a pan. Add cumin seeds. Wait till they sputter.
5. Add grated onions and stir till lightly cooked.
6. Reduce flame. Add ginger-garlic paste, lemon juice, chili powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.
7. Add carrots, capsicum and cauliflower. Mix well.
8. Now add 1-cup water. Stir, cover and let boil for 4-5 minutes.
9. Add tomato, paneer and sliced onions while continuously stirring.
10. Cook till vegetables are tender. Now add salt.
11. Leave on heat for a minute more.
12. Garnish with onion rings. Serve hot with fulkas :-)