Main Course

PANEER PASANDA

Ingredients :

·         1/2 kg paneer - cut into broad slices

·         2 Tbsp chickpea flour

·         1/4 cup clarified butter

·         1 tsp cumin seeds

·         1 Tbsp finely chopped ginger

·         1 cup hung yoghurt

·         1/4 tsp turmeric

·         2 tsp coriander powder

·         Salt to taste

·         1/2 tsp chilli powder

·         1/4 tsp garam masala

·         2-3 green chillies-slit

·         1 1/2 cup water

·         1 Tbsp chopped coriander leaves

       2 Tbsp malai

METHOD

1.   Heat the clarified butter in a pan and fry the pieces of paneer.

2.   Lift them out and set aside. In the same clarified butter, add the cumin seeds, saute a little and add the ginger.

3.   When the ginger turns a light brown, add the chickpea flour.

4.   Saute and add yoghurt, turmeric, coriander powder, salt, chilli powder, and garam masala.

5.   Saute over a medium heat till the fat separates.

6.   Add the green chillies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes.

7.   Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream.

Key Ingredients: Cottage Cheese, gram flour, clarified butter, cumin seeds, ginger, yogurt, turmeric, coriander powder, salt, red chilli, garam masala, green chillies, coriander leaves, cream

CHINESE PULAO

INGREDIENTS

COOKED BASMATI RICE- 500GMS

CABBAGE-125GMS

SPRING ONIONS- A FEW

CARROT-2

GREEN PEAS SOAKED & BOILED-1/2 CUP 

SOYA -10-15 PCS

MUSHROOMS-10-15 PCS

SUPER SEASONING-1/2 PKT

SOYA SAUCE-2 TBSPN 

RED CHILIES SAUCE-2TBSPN

GINGELLY OIL FOR FRYING

CAPSICUM-2

METHOD

HEAT 1TBSPN OF GINGELLY OIL, ADD ALL THE VEGETABLES INCLUDING PEAS ,SOYA PCS AND MIX THOROUGHLY . ADD SOYA SAUCE CHILIES SAUCE,SUPER SEASONING,MUSHROOM PCS AND MIX WELL. ADD RICE AND MIX WELL. SERVE HOT .GARNISH WITH SPRING ONION . SERVE WITH SAUCE AND TOMATO ONION.