Paneer

Makhanwala Paneer

Image Credit : http://mycookbook.hubpages.com/

Ingredients

Paneer (cottage cheese) cut into 1 inch cubes400 grams

Tomato quartered500 grams

Garlic cloves :  7-8

Ginger piece, roughly chopped : 1 1/2 inches

Green cardamoms : 7

Mace blade : 1/2

Red chilli powder : 2 tablespoons

Nutralite : 1/2 cup

Salt to taste

Dried fenugreek leaves (kasoori methi) :  1 1/2 teaspoons

Honey : 1 tablespoon

Fresh cream : 1/4 cup

Garam masala powder : 1 teaspoon

For garnish

Fresh cream : 2 teaspoons

Fresh coriander leaves : 1 sprig

Method

Step 1

Heat a deep non-stick pan. Add the tomatoes, garlic, ginger, green cardamoms, mace, 1 cup water, red chilli powder and Nutralite and let it boil for 15 minutes.

Step 2

Add the salt and mix well. Take the pan off the heat and allow it to cool.

Step 3

Blend the gravy to a fine puree, strain into another deep non stick pan and cook for 5 minutes.

Step 4

Add the cottage cheese cubes and kasoori methi powder and honey and cook for further 2-3 minutes. Add the cream and garam masala powder and mix lightly.

Step 5

Transfer into a serving dish, garnish with a swirl of fresh cream and a coriander sprig and serve hot.

Kheema

Kheema with Coconut 

Murstard : 1 Teaspoons

oil : 2 Tablespoons

mint leaves : 2 Springs

cumin seeds : 1 Teaspoons

green chillies :  5 Numbers

coconut sliced : 1 Cup

Kheema  : 500 Grams

red chillies : 3 Numbers

onion shallots:  3 Numbers

turmuric pinch

Directions

Take coconut sliced,green chillies, cumin seeds, mint, and make into a little bit corse paste and keep a side. Now take a pan add oil, murstard seeds, red chillies dry, shallots sliced mix well,curry leaves, then add turmuric, then add kheema mix well then add salt mix well close it with a lid and cook till 80% done .

Now remove the lid mix well, add the coconut paste mix well and cook till the kheema is done.

Eggplant

Eggplant Chutney 

Image Credit : http://indianyummyrecipes.com/

Oil  : 2 Tablespoons

Brinjal  : 250 Grams

Salt : 10

Dry coconut pieces  : ¼ Dozens

Red chilli  : 15 Numbers

Coriander seeds : 1 Tablespoons

Cumin seeds :  1 Teaspoons

Sesame seeds : 1 Tablespoons

Tamarind  : 10 Grams

Turmeric :  ¼ Teaspoons

Directions

Take oil in a hot pan and add eggplant pieces in it. Now add pinch of salt and let it cook with a lid on it, till they become soft on a slow flame. On the other side take another pan and when it becomes hot add dry coconut to dry roast. When the colour changes take them in a plate and again dry roast red chillies, coriander seeds and add little oil. Add cumin seeds, sesame seeds, tamarind, turmeric and mix well. Transfer in a mixi jar and make a coarse powder. In the same mixi also add eggplant pieces and grind it again to make a coarse chutney. At last just add the tempering on it and serve it with rice.

Dal Maharani

Image Credit : http://en.wikipedia.org/

Ingredient

Chana daal  : 1Cup

Rajma : 1Cup

Black gram daal  : 1Cup

Oil :  1 Tablespoons

Red chilly  : 5 Numbers

Bay leaves : 2 Numbers

Onion chopped  : 1 Numbers

Salt : 10

Ginger garlic slices  : 6-7 Numbers

Chilly powder :  1 Tablespoons

Tomatoes chopped : ½ Cup

Coriander powder :  1 Tablespoons

Cumin powder  1: Teaspoons

Kasoori methi :  ½ Teaspoons

Heat oil in a pan add red chilly, bay leaves, chopped onions, salt, cook the onions are till golden colour, add slices of garlic and ginger, chilly powder, tomatoes, coriander powder, cumin powder, cook this till tomatoes are tender, add kasoori methi, garam masala, rajma, black gram daal (soak over night) chana daal boil all the three daals in a pressure cooker for 7 to 8 vessels, add some water, melted white butter cook for some time and serve this with rice.

Tofu

Tofu Rice 

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Ingredient

Oil :  2 Teaspoons

Onion : 1 Numbers

Salt : 10

Capsicum (chopped)  : 1 Numbers

Potatoes (chopped)  : 1Numbers

Carrot (chopped) : 1 Numbers

Turmeric : ½ Teaspoons

Coriander powder : 1 Teaspoons

Cumin powder :  ½ Teaspoons

Red chili powder : 1Teaspoons

Tofu(chopped) :  1Cup

Boiled rice : 2 Cup

1. Add some oil in a pan and add onion, salt, capsicum, potatoes, carrot, turmeric and saute it till it’s 80% cooked.

2. Now add coriander powder, cumin powder, red chili powder, tofu and mix it properly.

3. Now add boiled rice and mix thoroughly.

4. Switch off the flame and serve hot in a plate or pack in your kid’s lunch box.