CHUNKY GREEN SALAD

                                              CHUNKY    GREEN     SALAD


2 tbsp.........Olive oil
3/4 tsp........Salt
2 tbsp.........Lemon juice
1/2 tsp........ground Pepper
2 cups.........Tomatoes (if small cut into half, if big cut into four pcs.)
6 pcs...........Cucumbers (unpeeled, cut into chunks)
1 pc............Red capsicum (cut into 1" chunks)
1 pc............Spring Onion (thinly sliced)
1/2 cup........Ripe Black Olives (coarsly chopped)
1/2 cup........Mint Leaves (chopped)



....In a large serving bowl, whisk oil, lemon juice, salt & black pepper pwd.

....Add tomatoes, cucumbers, capsicums, onions, olives & mint leaves.

....Cover and refrigerate upto 6 hours before serving.

TIME FOR SOME SALADSSS........

                                                  FIVE    COLOURED    SALAD


1cup.........Kabuli channa (soaked overnight)
1cup.........Red rajma      (soaked overnight)
150gms.....French beans  (chopped)
1pc...........Capsicum       (cut into fine rings/ chopped)
1pc...........Onion            (chopped)
salt...........to taste

DRESSING

1/2cup.......Sugar
1/2cup.......Vinegar
1/2cup.......Oil
1tsp..........salt
1/2tsp.......ajwain
1/2tsp.......mustard pwd.
20gms.......hara dhania (chopped finely)

TO PREPARE DRESSING......

...Put all the ingredients except hara dhania in a grinder and grind for 2 mts.
...Remove and add hara dhania.


TO PREPARE SALAD.......

...Pressure cook channa and rajma with 1cup water & 3/4tsp.water EACH for 
   almost 12 mts. or till done.
...Boil French beans with salt.
...Mix all the ingredients in a bowl.
...Add to the dressing and toss well.
...Garnish with Capsicum rings and onions.
...Chill before serving.

KASHMIRI DUM AALOO

 500gms .....small potatoes (boiled until half done)

1 1/2cups....curd beaten

 1/2tbsp......besan

1 1/2tsp......chilli pwd.

 4 pc...........cardamom

 2pc...........big cardamom

 1/2tsp.......dry ginger pwd.

 3/4tsp.......saunf pwd.

 5 pc..........cloves

 2''pc..........dalchini

METHOD........

...Grind together big cardamoms,cloves and dalchini.

...Peel potatoes while still warm & pierce with fork. Deep fry.

...Mix curd, salt, besan and 1cup water together. See that no lumps are 

   formed.

...Heat 4 tbsp. oil in a karahi, add red chilli pwd. &cardamoms.Take off from 

   fire and cool.

...Add curd mixture, stirring continuosly. Return to fire and bring to boil.

...Add fried potatoes along with saunf pwd.,dry ginger pwd. and ground  garam

   masala.

...Cook until gravy thickens. Serve hot garnished with green corriander leaves.                   

PINEAPPLE CRUMBLE

                                                            PINEAPPLE   CRUMBLE

Ingredients

1. 2 tbsp Kissan Pineapple Jam
2. 150 grams Pineapple Slices
3. 6 nos Marie Biscuit
4. 1 tbsp Flour
5. 1 tsp sugar
6. 1 scoop Vanilla Ice Cream
7. 2 tbsp Butter

Method

1. Heat  butter and sugar in a pan.Cook till sugar melts and add Kissan Pineapple Jam
2. In this mix,cook the pineapple slices on both the sides till they turn light brown
3. Grease and dust the bowl with flour and layer these slices in it
4. Make crumbs of Marie biscuit and blend them nicley with butter
5. Add a layer of it over the pineapple.Put it in the oven or under the grill till the crumbs turn gloden brown
6. Serve warm with a scoop of vanilla ice cream

Embassy Paneer

 EMBASSY            PANEER

3 tbsp. Butter

150 gms. Paneer

2 Onions chopped

2 Garlic flakes crushed

1/2" Ginger crushed

1 Green Chilli chopped

1 tbsp. Maida

1/2 cup Milk +1/2 cup Water

2 Tomatoes blanched & chopped

1/4 tsp.black chilli pwd.

1 tbsp. Tomato Sauce

3-4 tbsp.Green Coriander chopped

1/2 tsp. Garam Masala

1/2 tsp.Red Chilli Pwd.

-Heat butter and add onions,garlic,ginger and green chilli and saute.

-Add maida and cook for 1/2 minute.

-Reduce flame,add milk-water mixture stirring continuosly so that no lumps are formed. Cook till slightly thick.

-Add tomatoes, salt, peppers and tomato sauce and cook for about 3 minutes.

-Add Paneer cubes and green coriander and mix.

-Sprinkle Garam Masala and mix well.

-Serve hot.

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AACHARI  PANEER

4 tbsp.Oil

2 tsp.dried Ginger pwd. (saunth)

1/2 tsp Fenugreek Seeds  (methi daana)

1 tsp, Mustard Seeds  (sarsoan daana)

1/2 tsp. Onion Seeds  (kalonji)

1 tsp.Cumin Seeds  (jeera)

3 Onions chopped

3 Green Chillies chopped

5-6 Garlic flakes crushed

1" Ginger crushed

1 tsp. Turmeric pwd. (haldi)

1/2 cup Curd beaten

1 1/2 tsp. Dry Mango pwd. (amchur)

300 gm. Paneer

1/2 tsp. Red Chilli pwd.

Salt to taste

-Heat oil, add saunth, methi daana, sarsoan, kalonji and jeera and saute tillthe seeds crackle.

-Add onions and hari mirch and fry till golden.

-Add ginger, garlic and haldi and mix well.

-Gradually add curd stirring continuosly.

-Add amchur, and cook till curd driesslightly.

-Add Paneer and 2 slit hari mirch and mix.

-Add salt and lal mirch and mix on low flame for a minute.

-Serve hot

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SOME PANEER DISHES

 Paneer is an all time favourite whether it is a vegetarian menu or a non veg. one.I have come up with some nice and easy paneer recipies.
                           

                            HANDI    PANEER

3 Onions finely chopped

2" piece Ginger grated

1/2 tsp. Turmeric powder 

1/2 tsp. Red chilli powder

1/2 tsp. Garam Masala              

1 tsp.Coriander & Cumin seed pwd. (Dhania & Jeera powder)

2 Tomatoes blanched & chopped finely

1 Hari Mirch chopped finely

1/2 cup Curd beaten

250 gms. Paneer cut into thick strips

1/2 cup Capsicum thick strips

1/2 tsp. Kasuri Methi ( dried fenugreek leaves )

1 tbsp. fresh Cream

2 tbsp. Oil                                   Salt to taste

-Stir fry onions in oil till brown.

-Add Ginger, Turmeric pwd.,Red chlli pwd.,Dhania & Jeera pwd.,Garam Masala and Kasuri Methi and mix.

-Add Tomatoes and Hari Mirch and Capsicum and cook on medium flame for 3-4 minutes.

-Add Curd and fry till dry. 

-Add 1/4 cup water and boil.

-Mix in Paneer,Salt and Cream.

-Cook till masala dries and coats Paneer and Capsicum.

-Serve hot, garnished with coriander.

HANDY TIPS:-

-You can use 4 tbsp.Tomato Puree instead of tomatoes.

-To blanch Tomatoes, boil in water for 3 minutes, peel & chop.

PANEER STUFFED GREEN PEAS PARANTHA

             PANEER STUFFED GREEN PEAS PARANTHAS

STUFFING

 2 cups grated Paneer

1/2 tsp. red chily powder

1 green chily chopped

2 tbsp. chopped green coriander

DOUGH

1 1/2 Cup Aatta

1 Cup Green Peas pureed

2 Green Chillies chopped

1 tbsp. Oil

Salt as reqd.

Knead the dough and keep for 15 minutes.

Roll out paranthas with the stuffing and cook on hot tawa using oil.

Serve hot with aachaar and curd

 

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                  SNOWY        WHITE          CHAPPATI

2 cups Rice Flour

1 tbsp. Sasame Seeds

1 cup overcooked Rice

Salt as reqd.

.Blend cooked rice to a smooth paste using water as reqd.

Add blended rice,sesame seeds,salt to the rice flour and kneed to a smooth dough.

Roll out chapati and place on hot tawa. Apply some water with hand on upper side.

Invert and roast on wetted sise till done.

Invert again and puff up on direct flame.

Serve hot with gravy vegetable.

              

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