Shahi Paneer

Ingredients

• 1 1/2 Cups Paneer, cut into small cubes
• 1 Medium Onion
• 1 Green Chili
• 8 to 10 Cashew Nuts
• 1 Teaspoon Red Chili Powder
• 3/4 Teaspoon Turmeric Powder
• 1 Teaspoon Kasoori Methi (Dry Fenugreek Leaves)
• 1 Teaspoon Garam Masala Powder
• 2 Tablespoon Cream
• 1/2 Cup Milk
• 3 Tablespoon Oil
• 8 Tablespoon Oil (To Fry Paneer)
• Salt to taste
• To Garnish
• 3 Tablespoon Cilantro (Coriander Leaves), Finely chopped

Shahi Paneer is very popular in North India. Paneer with rich and creamy cashew gravy. Shahi paneer is usally served with Roti, Paratha, Naan or Rice.

Method:

1. Heat oil in a frying pan. Fry paneer cubes over medium heat until light brown.
2. Keep fried paneer pieces aside.
3. Grind onion, green chili and cashews in to smooth.
4. Heat 3 tablespoon oil, add onion green chili and cashew paste, cook until oil starts separating.
5. Add salt, red chili powder, turmeric powder and garam masala. Saute for 1-2 minutes.
6. Add milk and kasoori methi bring it to boil. Reduce the heat and cook until the gravy is thick.
7. Finally add paneer cubes and 2 tablespoon cream. Let it simmer for 5 minutes.
8. Garnish shahi paneer with finely chopped cilantro.
9. Enjoy with Chapati, Paratha or Rice.

Mutter Paneer

Ingredients

• 1 Cup Paneer, cubed
• 1 Cup Frozen Green Peas
• 2 Tablespoon Cashew Nut
• 1 Tablespoon Poppy Seeds
• 2 Cloves
• 1 inch piece Cinnamon
• 1 inch piece Ginger
• 2 Green Chilies
• 2 Tomatoes, chopped
• 1 Teaspoon Cumin Seeds (Jeera)
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Garam Masala Powder
• Salt to Taste
• 1 Teaspoon Sugar
• 3 Tablespoon Oil / Ghee
• Oil for Shallow Frying
• To Garnish:
• 2 Tablespoon Cilantro (Coriander Leaves), finely chopped

Mutter Paneer is one of the most popular Indian Vegetarian curry. Paneer and peas cooked together in rich and scrumptious gravy.

Method:

1. Heat oil in frying pan, fry paneer cubes until golden brown.
2. Soak fried paneer cubes in bowl of water for 10 miutes, drain and keep aside.
3. In Small bowl soak cashew nut and poppy seeds in 1/4 cup warm water for 30 minutes.
4. Blend together cashew nuts, poppy seeds, ginger, green chili, tomatoes, clove and cinnamon, into smoothe paste.
5. Heat non stick pan on medium heat, add oil or ghee.
6. Add cumin seeds, wait until seeds crackle.
7. Add cashew and poppy seeds paste cook until oil separates, stirring occasionally.
8. Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.
9. Add peas with 1/2 cup of water, cook for 5 minutes.
10. Add Paneer cubes, mix and cook for 5 more minutes or until thick.
11. Garnish with chopped cilantro and serve hot with roti, chappati, paratha or rice.

Tindora Masala

Serves 4 people

20 minutes

Ingredients

• 1 lbs Tindora, sliced lengthwise
• 2 Small Potatoes, peeled, cut into strips
• 2 Tablespoons Cilantro (Coriander Leaves), chopped
• A Pinch of Asafoetida
• 1 Teaspoon Sesame Seeds (Til)
• 2 Teaspoons Corainder-Cumin Powder
• 1 Teaspoon Red Chili Powder
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Garam Masala Powder
• 1/2 Teaspoon Amchur Powder (Dry Mango Powder)
• 1 Teaspoon Sugar (Optional)
• Salt To Taste
• 2 Tablespoons Oil
• Oil for Shallow Frying

Tindora masala is very delicious and very simple Indian vegetarian curry. Tindora are also known as ivy gourd, kovakai, tondli, giloda, tindori or tendli looks like baby watermelon. It is generally served with chappati or roti.

Method:

1. Heat the oil in frying pan over medium high heat and fry tindora until soft (fry in small batches), keep aside.
2. In same oil fry potatoes until golden(fry in small batches), keep aside.
3. Heat a non stick pan over medium heat, add oil.
4. Add pinch of asafoetida and sesame seeds, fry for few seconds.
5. Add fried tindora, fried potatoes, chopped cilantro, corainder-cumin powder, red chili powder, turmeric powder, garam masala powder, amchur powder, sugar (Optional) and salt, mix gently.
6. Stir fry for two minutes and turn off the heat.
7. Serve hot with chappati or roti.

Orange Fantasy

Serves 2 people

5 minutes

Ingredients

• 1 Cup Vanilla Ice Cream
• 2 Tablespoons Orange Marmalade Jam
• 1/2 Cup Ice Cubes
• 1 Can Orange Flavored Soda (Fanta / Sunkist)

Orange fantasy is a delicious summertime cooler, really easy to make and liked by all. It is made by mixing vanilla ice cream, orange marmalade and orange flavored soda.

Method:

1. In a blender, blend vanilla ice cream, orange marmalade and ice until smooth.
2. Add soda in blender pulse it one more time.
3. Pour in glass and serev immediately.

Paneer Swirls

Serves 5 people

40 minutes

Ingredients

• 1 Puff Pastry Sheet (1 sheet), thawed
• 1 Cup Paneer, grated
• 1/4 Cup Mozzarella Cheese, grated
• 1 Tablespoon Cilantro (Coriander Leaves), chopped
• 1 Teaspoon Chat Masala
• Salt to Taste

Paneer Swirls are elegant, sure-to-impress your kids. Paneer, mozzarella cheese, cilantro and chat masala, wrapped in flaky pastry and baked.

Method:

1. Heat the oven to 375°F.
2. In a bowl mix all ingredients except Puff pastry sheet.
3. Unfold the pastry sheet on a lightly floured surface.
4. Roll the pastry sheet lightly to remove the fold marks.
5. Spread the paneer and cheese mixture on the pastry sheet to within 1/2 inch of the edge.
6. Starting at a short side, roll up.
7. Refrigerate for 10 minutes or until the pastry is firm.
8. Cut the pastry crosswise into 20 (1/2-inch) slices.
9. Place the slices, cut-side down, onto 2 baking sheets.
10. Bake for 20 to 22 minutes or until golden brown.
11. Let it cool and serve with ketchup.

Khandvi

Serves 4 people

20 minutes

Ingredients

• 1 Cup Gram Flour (Besan)
• 1 Cup Yogurt
• 1 Cups Water
• 1/2 Teaspoon Turmeric Powder
• Pinch of Asafoetida (Hing)
• Salt to Taste
• 1 Teaspoon Oil
• 1 Teaspoon Red Chili Powder
• For Tempering:
• 2 Tablespoon Oil
• 1 Teaspoon Mustard Seeds (Rai)
• 2 Green Chilies, chopped
• To Garnish:
• 1 Tablespoon Cilantro (Coriander Leaves), finely chopped

Khandvi is a popular gujarati snack. It is very simple to prepare, made using gram flour and yogurt with tempering of mustard seeds and spicy green chilies.

Method:

1. Lay out Aluminum Foil in long sheets on the counter top and grease lightly.
2. Mix together gram flour, yogurt, water, turmeric powder, asafoetida and salt make a smooth batter.
3. Heat one teaspoon oil in a non-stick pan on a low heat.
4. Pour gram flour batter to pan, stir constantly so that lumps do not form.
5. Keep stirring till the batter becomes thick, about 10-12 minutes.
6. Spoon batter from one edge of the foil and with a flat spatula, spread thinly.
7. Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is spread.
8. Sprinkle red chili powder evenly on spread batter.
9. Gently lift the edge and roll up carefully like a Swiss roll.
10. Cut 1 inch pieces out of each big roll to get bite-sized khandvis.
11. Place these on a serving dish.
12. Heat oil in a small pan, add mustard seeds and green chilies and stir for few seconds.
13. Pour over khandvis and garnished with chopped cilantro leaves.