cookthekitchen

Ingredients:

Method

1. Cut the panner into small cubes
2. Heat the oil in wok/kadai.
3. Fry the paneer (cheese) cubes until turn to light brown.
4. Remove the paneer pieces from wok/kadai and keep them aside.
5. Make a smooth paste of onion, ginger, garlic and green chillies by grinding them.
6. After that blend the tomatoes to make puree.
7. Heat 2 tbsp oil in another pan and Fry this paste until it gets golden brown.
8. Add tomato puree, red chilli powder, turmeric, white pepper, stir for 2-3 minutes.
9. Now add milk to the gravy and boil it.
10. Add garam masala and salt, saute it for a minute.
11. Now reduce the heat and cook it until it becomes thick.
12. Add half of the dry fruits to gravy.
13. Add cream and paneer cubes to gravy, and cook it for another 4-5 minutes.
14. Remove from the heat and garnish with remaining dry fruits and chopped coriander.
15. Serve hot with roti or naan.

Shahi Paneer

Ingredients

1. 1 cup grated low-fat paneer (cottage cheese)
2. 1 boiled and mashed potato
3. 1 tsp chopped green chillies
4. 2 tsp chopped coriander (dhania)
5. 2 tsp grated coconut
6. 2 tsp whole wheat bread crumbs
7. a pinch of chaat masala
8. salt to taste
9. freshly ground black pepper powder powder
10. oil for cooking

Method

1. Combine all the ingredients in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape into tikkis.
3. Heat a non-stick tava and cook the tikkis on a medium flame till they turn golden brown in colour from both the sides, using little oil for cooking.
4. Serve hot with green chutney.

paneer tikki

Ingredients: 

1. 1 cup unboiled skim milk
2. 1 cup chilled water or equivalent ice
3. pinch of cardamom powder
4. 1 tsp ground sugar (or sweetner)

Method

1. Mix all the ingredients
2. Beat together with electrical hand blender till foamy
3. Chill more if required
4. Serve as morning cooler

Diet milk

1. 6 large sized spring onions
2. 2 capsicums
3. 1 to 2 tins of canned tomatoes (diced or whole)
4. 3 carrots
5. 1 container approx.10 oz. of canned mushrooms (khumbh)
6. 1 bunch of celery (ajmoda)
7. 1/2 head cabbage
8. 1 package Lipton soup mix
9. 1 to 2 bouillon cubes (optional)
10. 1 48oz can V8 juice (optional)
11. Black pepper (kalimirch) powder
12. Parsley
13. Salt and garlic (lehsun) powder to taste

1. Slice green onions.
2. put in pot and start to sauté with cooking spray.
3. Cut green pepper stem end off and cut in half.
4. Take seeds and membrane out.
5. Cut the green pepper into bite size pieces and put in pot.
6. Take the outer leafs layers off the cabbage, cut into bite size pieces, put in pot.
7. Clean carrots cut into bite size pieces, put in pot.
8. Slice mushrooms into thick slices (otherwise they will disappear in the soup), put in pot.
9. If you would like a spicy soup, add a small amount of cayenne pepper (red pepper) now (1/3 teaspoon is quite a bit as the soup will get spicier as it cooks further).
10. You can use beef or chicken bouillon cubes for seasonings. they have all the salt and flavors you will need.
11. Use about 12 cups of water (or 8 cups and the v8 juice), cover and put heat on low. let soup cook for a long time (two hours works well).
12. Season to taste with salt and pepper.

Cabbage soup(diet)

1. 8 to 10 bread slices
2. 1/2 small sized cabbage
3. 1 carrot
4. 1/2 capsicum
5. 1/2 potato
6. 1 onion
7. 1 cup hung curds (chakka dahi)
8. Salt and freshly ground black pepper powder to taste

1. Cut cabbage in thin slices.
2. Cut onion and capsicum in small pieces.
3. Grate carrot and potato.
4. Mix with fresh hung curd.
5. Put salt and pepper
6. Spread this mixture on bread and grill the bread.
7. Serve hot with green chutney or ketchup.

Sandwich