Methi Paneer Recipe

Ingredients:

1. Paneer- 200 grams
2. Green peas- 150 grams
3. Kasturi Methi- 1 tblespn
4. Cashewnut powder- 4 tsp
5. Milk- 1 cup
6. Ginger- 1/2 inch grated
7. 2 green chillies grinded
8. Onion- 2 grinded
9. Tomato - 2 grinded
10. Jeera- 2 tsp
11. Turmeric powder- 1 tsp
12. Salt- 1/2 tsp
13. Coriander powder- 1 tsp
14. Garam Masala powder- 1/2 tsp
15. Oil- 4 tsp
16. 1/2 cup water

Method:

1. In a pan add oil, as the oil heats up add cumin seeds and when the cumin seeds startd crackling, add ginger, chilli, onion paste and cook it till the paste turns light golden.
2. Now add tomato paste, peas and cook it again for 10 min at medium flame.
3. Now add cashewnut powder and milk and cook it again for 5  ins
4. turn the flame slow add all spices and mix well
5. Add kasturi methi, water and cubes of paneer.
6. As the curry starts to boil here ur tasty veg ready to serve with chappati, bread or naan 

Matar Paneer Recipe

Ingredients:

1. Paneer- 200 grams (cubes)
2. Peas- 100 grams
3. Onion- 2 medium sized chopped
4. Tomato- 1 1/2 (in paste form)
5. Cashew Nuts powdered- 2 spoon
6. Cumin seeds- 1 tsp
7. Turmeric Powder- 1 tsp
8. Chilli powder- 1/2 tsp
9. Coriander Powder- 1 tsp
10. Garam Masala- 1/4 tsp
11. Honey- 1 tsp
12. Milk-  1/2 cup
13. Coriander Leaves- 2 tsp
14. Oil- 2-3 tsp
15. Salt as per taste

Method:

1. In a pan, add oil as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped onion and cook on medium flame till it turns translucent
2. Now add chilli powder, mix well, add tomato paste, peas, turmeric powder and cook it for next 10 minutes on slow till peas gets cook
   
   
   
   
   
3. Now turn the flame to medium and add coriander powder, mix well
4. Now add cashew nut powder, milk and cook it again for 5 minutes
5. Add garam masala, honey, salt and mix well
6. Now in the last add paneer cubes and cook it for 5 minutes with covered lid 
7. Switch the gas off and sprinkle coriander leaves
8. Serve The curry with Roti, Bead, Rice

Easy Pasta

Ingredients:

1. 200 grams noodles, Fettuccine shape (cooked)
2. 1/4 cup fat-free ricotta cheese or 1/4 cup paneer
3. 2 tbsp low-fat cream cheese
4. 2 tsp grated parmesan cheese
5. 1 tsp minced garlic
6. 1/8 tsp salt (or more to taste) or 1/8 tsp garlic salt (or more to taste)
7. 1/4 tsp pepper (or more to taste)

Method:

1. Combine ricotta, cream cheese, half and half, margarine, parmesan, salt and pepper and mix slightly.
2. Over medium heat, add the garlic and sauté for 2 to 3 minutes, until it becomes fragrant.
3. Add the tofu noodles and heat through, stirring. Add pre-cooked veggie here, if desired, and heat through.
4. Reduce heat to low-medium. Make a reservoir in the center of the pan with the noodles surrounding. Add the sauce mixture and let it soften. Mix it up and stir it into the noodles.
5. Heat through and serve

Source: Dr Ozz Show

Butter Paneer Masala with Coconut milk

Ingredients:

1. Paneer- 250 grams
2. Coconut oil- 4 tsp
3. Onion turned into paste- 1
4. Tomato blended- 2
5. Ginger-garlic paste- 1 tsp
6. cumin seeds powder- 1 tsp
7. coriander powder- 1 tsp
8. paprika- 1 tsp
9. Coconut milk- 1 cup
10. garam masala- 1 tsp
11. Salt- as per taste
12. coriander leaves- 1/4 cup chopped
13. Almonds in powdered form- 1/2 cup

Method:

1. In a kadhai/pan add oil, as the oil heats up add onion, when the colour of onion turns transparent, add ginger-garlic paste.
2. Now add tomato paste, cumin seeds powder, coriander powder, paprika, salt and cook for 10 minutes
3. Add almonds powder and mix well, cook it for 5 minutes
4. Now add coconut milk and mix and again let it cook for next 10 minutes.
5. Now add garam masala, and add paneer cubes and mix well.
6. Add corainder leaves mix well, let it cook for next 2 minutes and turn off the gas.
7. Here is butter paneer ready to serve with naan, chapati, indian bread

Spaghetti & Paneerballs

Ingredients
For Paneer Balls:

1. Paneer (Cheese cottage)- 500 grms
2. Onion: 1 (finely chopped)
3. One cup fresh breadcrumbs
4. Paprika powder: 1 tsp
5. Salt: 1 ½ tsp
6. Pepper: ½ tsp
7. Oil: 1 cup (for frying) 

For Sauce:

1. Tomatoes: 5 large (finely chopped)
2. Onions: 1 (finely chopped)
3. Garlic cloves: 6-7 large (minced)
4. Cheese (preferably parmesan): ¼ cup (grated)
5. Fresh parsley: 1/4 cup
6. Salt: 1 tsp
7. Olive oil: 2 tbsp 

For Noodles:

1. Spaghetti: 500g
2. Spring onions: 1 cup (finely chopped)
3. Parmesan cheese: 1 cup
4. Salt: 1 ½ tsp
5. Vegetables like carrots, bell peppers, cabbage, spinach, and button mushrooms work very well with spaghetti. Chop them to bite size. 

Method:
Paneer Balls & Sauce

1. First get the paneer balls ready. Add paneer, onion, parsley, breadcrumbs and rest of the seasoning. It's time to get your hands in and mix the ingredients really well.
2. Roll the paneer mixture to equal sized balls. You can do this prep way before dinnertime as well. Just make the paneer balls and put them in the freezer.
3. When you're ready to fry the paneer balls, take a non-stick frying pan and put it on the gas on medium. Add the oil and as the oil heats up.  Now, pop the paneer balls one by one and fry them till they are brown. The paneer balls will brown better if spaced out a bit, so be patient with this!
4. Meanwhile, make the sauce. Heat the oil on a flat heavy-bottomed pan. Add the minced garlic and bring it to a sizzle. Stir in the onion and let them caramelise.  
5. Stir in the tomatoes and add the salt. Cook it till the tomatoes soften up. Then add the canned puree. Add  water and bring it to a boil.
6. Now add the paneer balls to the sauce and cover the pan with a lid. Let the paneer balls cook in the sauce, on a simmer, for 15 minutes.
7. After 15 minutes, open the lid and check for the sauce consistency. It should be thick enough to stick to the paneer balls.
8. Add the parsley and the grated cheese on top before removing the pan from the fire.
9. The paneer balls are ready to be served.

For Noodles:

1. Boil water in a pan. Once the water starts boiling, pop the Noodles into the water and cook it according to the package directions; drain and return it to the pot. Add a teaspoon on oil and mix well, this way the spaghetti/Noodles won't stick together.
2. In a large skillet, add oil and toss the vegetables till they are roasted.
3. Now, add the spaghetti bit by bit while adding salt to it  so that the salt is evenly spread. Mix the vegetables well with the spaghetti. Take it off the gas.
4. Garnish with the grated cheese.
5. Drizzle the spaghetti Paneer balls, before serving.

Paneer Wings

Ingredients

For Paneer Wing

1. Bread crumbs-5 tblspn
2. All purpose flour- 1 tblspn
3. Corn Flour- 2tspn
4. Milk- ½ cup
5. Paneer- 250 gms

Spicy Sauce:

1. ½ cup butter melted
2. ½ cup butter
3. Tabasco Sauce- 4 tblspn
4. Brown sugar/ white sugar- ¾ tsp
5. Salt- 1 tsp
6. Paparika- 1 tsp
7. Balsamic Vinegar- 1 tsp
8. Cayenne Pepper- 2 tblspn
9. Chilli Sauce- 1 tsp

Method:

1. In a bowl mix all the ingredients of Sauce and mix well and keep aside
2. Take a bowl mix all purpose flour, Corn flour, bread crumbs, milk and mix well and make a thick batter.
3. Cut Paneer in cub and dip them in thick batter, mix slowly so that paneer doesn’t break and the batter gets coated on paneer.
4. In a fry pan, heat oil to the frying level put the batter coated paneer and deep fry till all the side gets dark golden brown.
5. Now dip this Paneer wings in spicy sauce and serve this with Ketchup.

Note:

• You can interchange Paneer with Chicken 

Punjabi Paneer Bhurji

Ingredients

1. Paneer- 200 gms
2. Matar (peas) – 1 cup
3. Onion- 1 medium size
4. Capsicum- ½ of medium size
5. Lemon- As per taste
6. Oil- 2 table spoon
7. Jeera- 1 small spoon
8. Hing- ½ small spoon
9. Pav Bhaji Masala- ¾ spoon
10. Coriander powder- ½ spoon
11. Garam masala- ¼ spoon
12. Haldi- ½ spoon
13. Red Mirch powder- ½ small spoon
14. Salt- As per taste

Method:

1. In a kadhai, pour 2 table spoon of oil, as the oil heats up add hing and jeera.
2. As the Jeera start to crackle add peas and cover the kadhai with a lid for 10 minutes on slow flame
3. After 10 min check peas has been cooked, add chopped onions, capsicum  and then add all the ingredients except paneer.
4. Pour ¼ cup of water keep stirring the mixture for 3-4 minutes on slow flame
5. Add grated paneer and salt, mix well and cook on medium flame for 2-3 minutes, while stirring occasionally.
6. Serve hot with Roti, Parataha, Naan.

White Rasgulla, Chene

Mouth Watering Rasgullas

Ingredients:

1. Milk: 1 Litre
2. Lemon:1
3. Sugar: 1 Coffee Mug
4. Corn Flour: 1 spoon

Method:

1. Take a donga, pour milk and boil milk. AS it simmers put the juice of lemon in boiling milk and turn off the gas. After 5 mins Put 5 ice cubes and keep it to cool down.
2. As the liquid cools down drain all the liquid off using a malmal cloth or you can even use a cotton hanky if malmal cloth is unavailable.
3. As all the water drains off, take the chena in a bowl(big sufficient to knead the dough) and corn flour and knead well without leaving any lumps.
4. Divide the dough in 15 equal portions and make small balls of it
5. In a cooker take 4 full coffee-mugs of water,  add 1 coffee-mug of Sugar and bring it to boil so the sugar dissolves completely.
6. Put the balls in boiling sugar syrup in cooker and cover the cooker with its lid removing the whistle so that steam flows out continuously. Cook it for 20 minutes on the stove.
7. After 20 minutes turn off the gas and keep it aside to cool. As the cooker cools down  shift the half ready rasgullas along with the syrup in bowl and refrigerate it for 5 hrs.
8. After 5 hours delicious rasgullas are ready to serve.

TIPS:

• Keep enough space in cooker as the balls will turn double the size while cooking.
• Dough should be wet that you feel wetness in your palm making balls till 15-20 seconds.