Chipotle Pizza

Ingredients:

1. Yellow bell pepper                             : 1
2. Red bell pepper                                  : 1
3. Green bell pepper                               : 1
4. Corn                                                  : 1 1/2 cup
5. Olive oil                                              : 2 tbsp
6. Salt and pepper                                  : as per taste
7. Cheese                                               : 230 - 250 gms (philadelphia cream cheese) (optional)
8. Chipotle sause                                    : 1/4 cup
9. Naan bread                                        : 4 pieces 
10. Cilantro or coriander or parsley          : 1/4 cup

Method:

• Dice the yellow,red.green bell peppers and place on a baking sheet. Then add the corn. Drizzle olive oil on top and sprinkle with salt and pepper and toss to coat. Place this sheet in oven and bake at 425 degrees F for 20 minutes.
• Remove baking sheet from oven and place it underneath the broiler for 3-4 minutes to finish. Set aside to cool down.
• Place the cream cheese in a bowl, add chipotle sauce and whisk to combine.
• Spread this on the naan and add a layer of roasted vegetables on top.
• Scatter cilantro or coriander or parsley on top.
• Lastly, drizzle remaining two tablespoon of chipotle sauce on top.

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Masaledar Baingan

Ingredients:

1. Brinjal                              : 750 gm (sliced)
2. Onion                               : 2 (finely chopped)
3. Ginger-garlic paste           : 1/2 tsp
4. Cumin seeds                    : 1/2 tsp
5. Turmeric powder             : 1/2 tsp
6. Coriander powder           : 1/4 tsp
7. Chilli powder                   : 1/4 tsp
8. Garam masala powder     : 1/4 tsp
9. Dried mango powder       : 1/4 tsp
10. Salt                                  : to taste
11. Yogurt                             : 1/2 cup
12. Lemon juice                     : 1 tsp
13. Oil                                   : 3 tbsp

For Paste:

1. Peanuts                            : 2 tbsp
2. Sesame seeds (til)             : 2 tbsp
3. Mustard seeds                  : 1/2 tsp
4. Green chillies                     : 2
5. Coriander leaves               : 1/3 cup

Method:

• Make a paste of all the ingredients listed for the paste.
• Pour some oil and add jeera seeds to this mixture. Add some chopped onions to it. Fry for 2 minutes.
• Add ginger-garlic paste. Add all the spices like chilli powder and garam masala powder. Fry till oil seperates.
• Add the fine paste and salt. Now add in the curd and the brinjal slices. Pour wate slowl and cover with lid till it is cooked well. Put the lemon juice and garnish with coriander leaves.
• Serve hot with rotis.

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Caramel Custard

Ingredients:

1. Sugar                               : 3/4 cup
2. Milk                                 : 2 1/2 cup
3. Eggs                                 : 4
4. Vanilla essence                 : 1 tsp

Method:

• Take quarter cup of sugar in a thick-bottomed pan. Add a few drops of water and heat till the sugar caramelises.
• Pour the caramel into a mould and let it cool. 
• Heat milk, either in a microwave  oven or on a gas stove. 
• Place a metallic ring in the pressure cooker. Add 4 cups of water and heat. 
• Break eggs into a bowl. Add 1/2 cup of sugar, vanilla essence and mix gently. Add warm milk and mix. Strain the mixture.
• Pour the egg-milk mixture into the mould with the caramel.
• Cover with aluminium foil and place it in the cooker. Cover with lid and steam for 25-3- minutes.
• Do not use the whistle. Remove when done. 
• Serve, turned out with caramel side up, either hot or cold.

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Beetroot Chocolate Balls

Beetroot has phytonutrients that protect against heart diseases as well as boost your stamina to exercise.

Ingredients:

1. Flour                              : 50 gm
2. Beetroot pulp                 : 50 gm
3. Butter                             : 100 gm
4. Dark chocolate               : 100 gm
5. Granulated sugar             : 2 tbsp
6. Eggs                               : 3
7. Vanilla extract                 : 1 tsp

Method:

• Preheat the oven to 220 degrees celsius. 
• Dab some butter in the holes of a muffin tin and sprinkle some flour in each.
• Melt 100 gm each of dark chocolate and butter and stir this till it is smooth.
• Beat together a little granulated sugar, 3 eggs and half a teaspoon of vanilla extract and add the chocolate mixture to it.
• Also add flour and fresh beetroot pulp.
• Pour this into the muffin holders and bake for a few minutes or until crisp

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Mutton Biriyani

Ingredients:

1. Mutton                                                : 1 kg (1 1/2 inch)
2. Basmati rice                                         : 1 1/2 cup
3. Ginger                                                 : 4-inch piece
4. Saffron                                                : 7-8 strands
5. Milk                                                    : 1/2 cup (warm)
6. Yogurt                                                 : 2 cups
7. Salt                                                     : to taste
8. Turmeric Powder                                : 1 tsp
9. Garlic paste                                         : 1 1/2 tbsp
10. Oil                                                      : to deep fry
11. Onions                                                : 4-5 (thinly sliced)
12. Cloves                                                : 4-5
13. Cinnamon                                           : 1-inch stick
14. Green cardamoms                              : 4-5
15. Black cardamoms                               : 1-2
16. Peppercones                                      : 6-8
17. Ghee                                                  : 5 tbsp
18. Green chillies                                      : 2 (chopped)
19. Coriander powder                              : 2 tbsp
20. Cumin powder                                   : 1 tbsp
21. Red chilli powder                               : 1 tsp
22. Tomatoes                                          : 4 (chopped)
23. Garam masala powder                       : 2 tsp
24. Fresh coriander leaves                       : 1/2 bunch (chopped)
25. Fresh mint leaves                               : 1/2 bunch (chopped)
26. Butter                                                : 3 tbsp

Method:

• Soak rice for half an hour. Drain and keep aside.
• Cut half the ginger into julienne and make a paste of the rest.
• Soak saffron in warm milk and keep aside. 
• Marinate mutton in yogurt, salt, turmeric powder and one tbsp each of ginger and garlic paste. Marinate for four hours in a refrigerator.
• Heat oil in a kadai and fry half the sliced onions till brown. Drain and keep aside.
• Cook rice in salted boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
• Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook till onions are golden brown. Add remaining ginger and garlic paste. Add marinated mutton and cook on high heat for 7-8 minutes. Add coriander, cumin and red chilli powders. Mix and stir in 3 cups of water.
• On low heat, cook covered. Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for 15 minutes.
• Preheat oven to 180 degrees celsius. 
• Arramge half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle some garam masala powder, half each of julienned ginger, dissolved saffron and mint leaves.
• Spread the mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger, saffron milk, garam masala, mint leaves and butter.
• Cover it with an aluminium foil and cook for 20 minutes.
• Serve hot.

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Rajma Gravy

Ingredients:

1. Rajma                                             : 1 cup (soaked, overnight)
2. Ginger                                             : 1 tsp (grated)
3. Tomatoes                                        : 1/2 cup (freshly pureed)
4. Cumin seeds                                    : 1 tsp
5. Turmeric powder                             : 1 tsp
6. Roasted cumin powder                    : 1 tsp
7. Garam masala powder                     : 1 tsp
8. Cardamom powder                         : 1/2 tsp
9. Butter                                              : 1 tbsp
10. Coriander leaves                              : 2 tbsp (finely chopped)
11. Oil                                                   : 1 tsp
12. Salt                                                  : to taste

Method:

• Cook the soaked rajma in about three cups of water, until it turns very soft.
• Heat the oil in a heavy-bottomed pan and add in the cumin seeds and grated ginger, allowing them to crackle. Saute everything together for 3 - 4 minutes on low heat.
• Now, stir in the tomatoes, turmeric powder, roasted cumin powder, garam masala powder, cardamom powder and saute again, till the tomatoes become soft, for about 2 - 3 minutes.
• Then add the cooked rajma, an additional cup of water and the butter and let it simmer for about 30 minutes or longer.
• The consistency of the gravy can also be adjusted by adding more or less water. Finally, garnish the rajma gravy with coriander leaves and serve it hot along with steamed rice.

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Grilled Fish

Ingredients:

1. Grouper Filler                     : 180 gm
2. Onions                                : 20 gm (chopped)
3. Garlic                                 : 10 gm (chopped)
4. Olive oil                              : 30 ml
5. Tomato concasse                : 30 gm
6. Heavy cream                       : 60 gm
7. White wine                          : 40 gm
8. Dijon mustard                      : 20 gm
9. Parsley                                : 15 gm (chopped)
10. Salt and pepper                   : to taste
11. Chicken stock                      : 120 ml

Method:

• Heat the olive oil and saute the onions and garlic until transparent. Add the peppercorns and the Dijon mustard.
• Then mix white wine and the chicken stock. Bring it to a boil and add the grouper fillet and poach for approximately 15 minutes.
• Remove the fish and add the tomato concasse, heavy cream and salt and pepper.
• Add the chopped parsely and pour over the fish. Serve with boiled potatoes, mashed potatoes or pasta.

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Green Thai Curry

Ingredients:

1. Prawns                          : 1 kg
2. Oil                                 : 1 tbsp
3. Thai green curry paste    : 1/4 cup
4. Lime leaves                    : 4
5. Lemon grass                   : 1 stick (dry 1 tsp)
6. Coconut milk                  : 500 ml
7. Water                             : 200ml
8. Fish sauce                       : 1 1/2 tbsp
9. Snake beans                    : 150 gm
10. Peas                                : 50 gm (frozen or fresh)
11. Brown sugar                    : 2 tsp
12. Thai basil or sweet basil   : 1/2 cup(leaves)
13. Lime wedges                   : for garnish

Method:

• Shell and devein prawns, leaving tails intact. Cut along the centre back of prawns, without cutting all the way through.
• Heat oil in a large frying pan, cook curry paste, lime leaves and lemon grass over medium heat for about 3 minutes.
• Add coconut milk, water, fish sauce, beans and peas. Simmer until beans and peas are tender. 
• Add prawns and cook for about a minute. Stir in sugar. Season to taste with extra fish sauce or sugar, if needed.
• Remove lemon grass and lime leaves before serving.
• Serve curry with basil, lime and steamed rice.

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Stuffed Mushrooms

Ingredients:

1. Fresh mushrooms                        : 12
2. Oil                                              : 1 tbsp
3. Garlic                                          : 1 tbsp (minced)
4. Cream cheese                              : 1 packet
5. Parmesan cheese                         : 1/4 cup (grated)
6. Black pepper                               : 1/4 tsp
7. Onion powder                              : 1/4 tsp

Method:

• Preheat oven to 175 degrees celsius. Spray a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel and break off stems. Chop stems finely.
• Heat oil in a large skillet, add garlic and chopped mushrooms stems. fry until all moisture has disappeared. Set aside to cool.
• When the mixture cools down, stir in cream cheese, parmesan cheese, black pepper and onion powder. 
• With a little spoon, fill each mushroom cap with the stuffing. Arrange the mushrooms caps on a prepared cookie sheet. Bake for 20 minutes in the oven and serve.

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Coconut Rice

Ingredients:

1. Rice                                : 2 cups
2. Coconut                          : 1/2 cup
3. Ghee                               : 2 tbsp
4. Black gram dal                : 2 tbsp
5. Broken pieces of nuts      : 2 tbsp
6. Dry chilli                         : 3 - 4
7. Curry leaves                   : few
8. Asafoetida powder         : a pinch
9. Coriander leaves             : for garnish
10. Salt                                : to taste

Method:

• Boil rice and keep aside. Fry coconut evenly to a golden color on a slow flame.
• Heat ghee in a kadai fry nuts and remove. Fry the broken pieces of dry chillies, black gram dal and curry leaves well.
• Mix rice, coconut, nuts, salt and 1 tsp of ghee. Garnish with coriander leaves.
• Serve with coconut chutney.

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Upma

Ingredients:

1. Rava / sooji                              : 1 cup
2. Onion                                       : 1 (chopped)
3. Green chillies                            : 3 - 4 (slit sideways)
4. Ginger                                      : 1 inch (chopped)
5. Carrot                                      : 1 (chopped)
6. Green peas                               : 1/4 cup
7. Mustard seeds                          : 1 tsp
8. Urad dal                                   : 1 tsp
9. Channa dal                               : 1 tsp
10. Cashew nuts                             : 2 tbsp (optional)
11. Oil                                            : 2 tbsp
12. Salt                                           : to taste
13. Curry leaves                              : few
14. Coriander leaves                        : 2 tsp (finely chopped)
15. Ghee                                          : 1 tbsp

Method:

• Heat ghee on a kadai and fry rava, stiring constantly to light brown color and set aside.
• Then heat oil in a pan and add mustard seeds and allow them to splatter and add urad dal, channa dal and curry leaves to it and fry till they turn light red.
• Add onion, ginger and green chillies, saute for 2 minutes. Then add all vegetables and salt to taste.
• Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done. Then add the fried rava to it stirring constantly till it becomes little thick.
• Remove from heat and garnigh with coriander leaves and cashews.
• Serve hot with coconut chutney or sambar.

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Chilli Paneer

Ingredients:

1. Paneer                                      : 250 gms
2. Salt                                           : 2 tsp
3. Egg                                           : 1
4. Corn flour                                 : 1/2 cup
5. Ginger-Garlic paste                   : 1 tsp
6. Onion                                       : 2 cups ?(chopped)
7. Green chillies                            : 2 tbsp (sliced)
8. Soya sauce                               : 1 tbsp
9. Vinegar                                     : 2 tbsp
10. Ajinomoto                                 : 1/4 tsp
11. Oil                                             : for frying
12. Water                                        : as required
13. Spring onion and coriander         : for garnish

Method:

• Cut the paneer into cubes. Mix together the paneer. salt, egg, corn flour, ginger-garlic paste and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color.
• Heat 2 tbsp of the oil in a work and stir fry the onions in it over high heat for half a minute.
• Add green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

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Erissery

Ingredients:

1. Ripe pumpkin                          : 2 cups (cut into cubes)
2. Red  oriental beans                  : 1/2 cup
3. Coconut milk                           : 1 cup
4. Oil                                           : 2 tsp
5. Dried chilli                                : 2
6. Mustard seeds                         : 1 tsp
7. Curry leaves                            : a few
8. Water                                      : as required
9. Salt                                          : to taste

For Paste:

1. Coconut                                  : 1 cup (grated)
2. Onions                                    : 1 tsp
3. Cumin seeds                            : 1/2 tsp
4. Turmeric powder                     : 1/2 tsp
5. Green chilli                              : 2 - 3
6. Garlic                                      : 2 - 3

Method:

• Soak beans overnight.
• Make paste on above ingredients.
• Cook pumpkin with beans after adding enough water and salt.
• Put the grounded paste to the pumpkin, boil for sometime till the raw smell away and keep aside.
• Heat oil in a pan, season mustard, curry leaves and dried chillies and add the thick coconut milk. Then pour it to the cooked pumpkin curry and stir well.

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Kalan

Ingredients:

1. Ripe banana                           : 1 (nendra banana is the best for kalan if available)
2. Sour curd                               : 6 cups (beaten, thick)
3. Yam / chena                           : 200 gms
4. Coconut                                 : 1 cup
5. Turmeric powder                    : 2 tsp
6. Pepper powder                      : 1 tbsp
7. Salt                                        : to taste
8. Red chillies                             : 3 - 4
9. Green chillies                          : 2 - 3
10. Mustard seeds                        : 1 tbsp
11. Methi seeds                            : 1 tsp
12. Curry leaves                            : a few
13. Coconut oil                             : for seasoning

Method:

• Wash and cut the vegatables into pieces, they should be thick.
• Grind the coconut and cumin to a smooth paste without adding water, keep it aside.
• Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep aside .
• In 1/2 cup of water dissolve the pepper powder and strain it through a clean cloth. 
• Cook the vegetables in this water with turmeric powder and salt. When the water dries, add  1 tsp ghee and add the beaten sour curd to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
• Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously. 
• Remove the gravy from flame.
• Heat oil in another pan, add mustard seeds leave it to splutter, then add the red chillies broken into halves and curry leaves and season the gravy with it.

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Moru curry (curd curry)

Ingredients:

1. Yogurt                                 : 3 tbsp
2. Coconut paste                      : 1/2 cup
3. Oil                                        : 1 tbsp
4. Fenugreek powder                : 1/4 tsp
5. Cumin seeds                          : 1/2 tsp
6. Turmeric powder                   : 1/8 tsp
7. Mustard seeds                       : a pinch
8. Onion                                    : 1 tbsp (chopped)
9. Red chilli                                : 4 broken
10. Garlic                                     : 1/2 tsp
11. Ginger                                    : 1 tsp
12. Curry leaves                           : for seasoning
13. Green chilli                             : 2
14. Red chilli powder                    : 1 tsp
15. Salt                                         : to taste

Method:

• Blend coconut paste, curd and green chillies in a blender.
• Then to the mixture add 1 cup water, red chilli powder, turmeric and salt, bring to boil and remove from the heat.
• Heat the oil separately, add mustard seeds, cumin seeds, fenugreed seeds to the oil and let then splutter, then add the onion, broken red chillies, ginger, garlic and curry leaves fry for 1 min. Then season the curry with it.

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Pulissery

Ingredients:

1. Ripe mango or pineapple              : 2 cups (cut into cubes)
2. Thick yogurt                                 : 1 cup
3. Curry leaves                                 :  a few
4. Turmeric powder                          : 1/4 tsp
5. Chilli powder                                : 1/2 tsp
6. Cumin seeds                                 : 1/2 tsp
7. Mustard seeds                              : 1/2 tsp
8. Red chilli                                       : 2
9. Green chilli                                    : 5 - 6
10. Oil                                                : 1 tbsp
11. Salt                                               : to taste

Method:

• Cook mango or pineapple with 3 green chillies, turmeric powder, red chilli powder, cumin, water and salt.
• Beat yogurt and add it to the mixture, stirring it regularly. Remove the mixture from heat.
• Season with mustard seeds, curry leaves, fenugreek and whole red chilly and green chillies. Ready to serve.

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Aviyal

Aviyal is a keralite recipe which has a delightful mix of all sorts of vegetables. Mainly prepared during the Onam festival.

Ingredients:

1. Coconut                         : 1/2 cup (grated)
2. Green chilli                     : 5
3. Cumin seeds                  : 1/2 tsp
4. Yam (chena)                  : 1 cup (thinly sliced into 1 1/2" lenghty piece)
5. Cucumber                      : 1 cup (sliced lenghty into 1 1/2")
6. Snake gourd (padavalanga) :1 cup (sliced lenghty into 1 1/2")
7. Long runner beand(payar)   : 1/2 cup (sliced into 1 1/2" lenghty piece)
8. Drumstick (muringa)            : 2 (cut into 2" lengh piece)
9. Raw mango pieces              :  2 tbsp
10. Raw banana (vazhaka)        : 1 (sliced into 1 1/2" length piece)
11. Coconut oil                         : 3 tbsp
12. Turmeric powder                : 1/2 tsp
13. Salt                                     : to taste
14. Curry leaves                        : 1/4 cup with stems

Methods:

• Grind coconut with green chilli and cumin seeds and keep it aside.
• Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame then sprinkle some water.
• When the vegetables are cooked, add turmeric powder and salt, mix well.
• Put bananas and mango pieces in cooked vegetables and cover the vessel till the steam comes out.
• Then add the coconut paste and stir well.
• Remove from fire and garnish with some coconut oil and curry leaves.

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Palak Paneer

Ingredients:

1. Spinach                                         : 1 kg
2. Paneer                                           : 250 gms(cut into cubes and lightly fried till golden brown in a tsp of butter or oil)
3. Cumin seed                                   : 1 tsp
4. Bay leaf                                         : 3 - 4 
5. Tomatoes                                      : 4 (blanched in hot water, peeled and pureed)
6. Onions                                          : 2
7. Ginger                                           : 1 inch
8. Garlic flakes                                  : 7 - 8
9. Sugar                                            : a pinch
10. Salt                                               : 1/2 tsp
11. Turmeric powder                           : 1/2 tsp
12. Red chilli powder                          : 3/4 tsp
13. Coriander powder                         : 1/2 tsp
14. Garam masala                               : 3/4 tsp
15. Dry mango powder                       : 3/4 tsp (amchoor powder)
16. Oil                                                : 3 tsp
17. Butter                                           : 1 tsp
18. Fresh cream                                  : 1 tsp

Method:

• Clean and wash spinch leaves. Boil 2 glasses of water, then add spinch, onion, green chilli, garlic and ginger with a pinch of sugar granules. Let it boil for 10 - 15 minutes.
• Remove from fire and let the spinch cool down. Then grind the spinach and make a thick paste.
• Heat oil in a thick bottom kadai, add cumin seed and bay leaves. When seed starts to crackle add the tomato paste and cook it for 5 - 6 minutes on low flame. Then add spinach paste along with spices like turmeric, red chilli, coriander, dry mango powder and garam masala. Let it cook for another 5 minutes.
• Add the fried paneer and mix it well, and let it cook and cover on low heat for 4 - 5 minutes.
• Garnish with fresh cream. Serve hot with rotis or rice.

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Paneer Tikka Masala

Ingredients:

1. Paneer                                            : 250 gms
2. Curd                                               : 100 gms
3. Onion                                             : 2
4. Tomato                                           : 2
5. Ginger garlic paste                           : 1 tsp
6. Green chilli paste                             : 1 tbsp
7. Cashewnut paste                             : 50 gm
8. Tandoori masala                              : 1 tsp
9. Chat masala                                     : 1 tsp
10. Chana masala                                  : 1 tsp
11. Salt                                                 : to taste

Method:

• Cut round slices of tomato and onion and keep aside. Cut paneer in cubes.
• Mix tandoori, chat and chana masala along with half of the ginger garlic paste with curd. Then add paneer cubes in curd mixture and mix well.
• Fix paneer cubes in a toothpick and put tomato and onion slices around the paneer.Then cook them in a preheated oven and keep aside.
• Heat oil in a pan and put ginger garlic paste and green chilly in it. Cook for 3 minutes. Thereafter, add finely chopped onion and fry.
• Then add finely chopped tomatoes and cook until oil separates.
• Then add cashew paste, cook for 5 - 10 minutes. Then add all spices and cook for 2 minutes.
• Lastly add cooked paneer and leave it for 5 minutes on low flame. Garnish with coriander leaves.

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Mattar Paneer

Ingredients:

1. Mattar (green peas)                 : 450 gms (shelled)
2. Paneer                                     : 250 gms
3. Onion                                      : 2 medium
4. Garlic                                       : 6 cloves
5. Ginger                                      : 1 tbsp (grated)
6. Green chillies                            : 2 (chopped)
7. Tomatoes                                 : 250 gms 
8. Curd/Yogurt                             : 1 cup
9. Turmeric powder                      : 1 tsp
10. Coriander seeds                        : 1 tbsp
11. Bay leaves                                : 2 - 3
12. Water                                       : 2 cups
13. Ghee/vegetable oil                     : 1/2 cup
14. Salt                                           : to taste

To Garnish:

1. Garam masala powder               : 1 tsp
2. Coriander leaves                        : 2 tbsp (finely chopped)

Method:

• Make a paste by grinding together half the onions, garlic and coriander seeds.
• Cut the paneer into cubes and keep aside. Heat the ghee in a frying pan, fry the paneer toa light brown and remove to drain on a plate.
• In same ghee add the remaining onion and ginger to the ghee, then add the bay leaves and fry until the onion is golden brown.
• Then add the turmeric and the paste, fry until the ghee starts to separate.
• Add the paneer and mattar along with the yogurt, chilli, tomato and salt. Stir for 5 - 6 minutes on low flame.
• Pour in the water and simmer gently for 20 minutes.
• Serve the mattar paneer finally garnish with garam masala powder and coriander leaves.

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Kadai Paneer

Ingredients:

1. Cottage cheese (Paneer)        : 250 gms
2. Capsicum                              : 3 
3. Onion                                    : 4
4. Tomato                                  : 4
5. Ginger                                   : 1 piece
6. Red chilli powder                   : 1 tsp
7. Bay leaf                                 : 2
8. Cloves                                   : 4 
9. Cinnamon                               : 1 piece
10. Clarified butter (ghee)             : 4 tbsp
11. Salt                                        : to taste

Method:

• Cut paneer and capsicum in long pieces or cubes.
• Grind onion, tomato, ginger, salt and red chilli powder. Mince cloves and cinnamon.
• Heat ghee in a pan, add bay leaf, cloves and cinnamon.
• Then add onion, tomato, ginger paste. Continue cooking it on medium heat till oil begins to separate.
• Add paneer and capsicum, cook on low flame, when the capsicum are done.
• Remove from fire and serve hot with nans or parathas or rotis.

 

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Shahi Paneer

Ingredients:

1. Cottage cheese (Paneer)                             : 250 gms (cut in cubes)
2. Butter                                : 3 tbsp
3. Ginger                                : 1 piece (finely chopped)
4. Green chilli                         : 1 (Slit Lengthwise)
5. Onion                                 : 1 big (grated)
6. Tomatoes                           : 4 (chopped)
7. Cardamoms                        : 2 (brown) (crushed)
8. Bay leaf                              : 1
9. Cumin powder                    : 1/2 tsp
10. Red chilli powder                : 1/2 tsp
11. Garam masala                     : 3/4 tsp
12. Tomato sauce                     : 2 tbsp
13. Milk                                    : 1/4-1/2 cup (optional)
14. Fresh cream                        : 1/2 cup
15. Cashewnut paste                 : 2 tbsp
16. Salt                                     : to taste
17. Coriander leaves                  : 1 tsp (finely chopped) for garnishing

Method:

• Soak the cashewnuts which ever you are taking for atleast 2 hours and then grind them to a smooth paste.
• Heat 2 tbsp of butter or ghee in a kadai, add onion, ginger, green chilli and cardamoms. Cook till onion turns translucent. Then add tomatoes, cover it and cook for 7 - 8 minutes on medium heat and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water and strain the puree.
• Take a frying pan, add 1 tbsp of butter or ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Then add red chilli powder, cumin powder , garam masala, tomato sauce and salt. Add enough water so that there can be thick gravy. Keep on low flame and cook for 5-7 minutes then add the cashewnut paste. Cook another 5 minutes. Remove from fire.
• At the time of serving heat the gravy and add paneer pieces, cook for 2 - 3 minutes. Remove from fire, then add the fresh cream on top and garnish with coriander leaves.
• Serve hot shahi paneer with rotis.

Related articles

• Paneer Paratha
• Onion Uthappam

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Onion Uthappam

Ingredients:

1. Dosa paste               : 3 cups
2. Onion                       : 1 big (finely chopped)
3. Green chilli               : 2-3 (finely chopped)
4. Coriander leaves      : 2 tbsp (optional)
5. Cheese                    : 2 tbsp (optional)
6. Ghee or butter         : 2 tbsp
7. Red chilli powder    : a pinch (optional)

Method:

• For dosa paste u can read this link for making dosa paste.  How to make Dosa Batter.
• Mix onion, green chilli and coriander leaves together in a bowl.
• Heat a non-stick tawa and take spoon full of batter and spread it in a circle on the tawa. Similar to the way you would make a dosa. For uthappam the quantity of the batter will be more than what you would normally use for a dosa.
• Then top the uthappam with the onion,green chilli and coriander mixture. Add some ghee on the side and top of the uthappam. Leave it for 1 minute till the down side get cooked.
• Turn the uthappam when the base is cooked. Spread some ghee on the cooked side.
• Flip again when the onion side is getting cooked. Finally sprinkle some some grated cheese and red chilli powder on the top side of the uthappam. 
• Serve hot uthappam with Coconut chutney or Tomato chutney. 

Related articles

• Rava Dosa
• chutneys
• Chutney

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Gulab Jamun

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Ingredients:

1. Khoya             : 250 gm
2. Paneer             : 100 gm
3. Maida              : 30 gm
4. Cashew            : 1 tsp (crushed))
5. Kismish            : 1 tsp
6. Sugar               : 300 gm
7. Ghee                : for fry jamunes

Method:

• In a large bowl mix khoya, paneer and maida till it forms up a smooth dough. Divide into small portions and fill with 3-4 crushed cashews and 1 kismish and shape into balls without any break .
• Heat ghee in a kadai, test by putting a single ball into the ghee, if it breaks then add a little maida to the rest of the dough and check it.
• While frying do not disturb the ball try to pour ghee on the ball rather than turning the ball with spoon.
• After it becomes golden brown remove from heat and keep aside. When it cools down a little bit put it in the sugar syrup.

FOR SUGAR SYRUP:

                                       In another kadai pour 300 ml water and sugar and leave it to boil for 8 to 10 minutes.Then test the thickness of the syrup (like one thread). Leave it to cool for sometime then add the balls in it. Atlast garnish with some saffron strands. Then leave it for 20 to 30 minutes all the gulab jamunes remain soaked in the sugar syrup.

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