Thursday, April 2, 2015
1(Kadhai Paneer)
Ingredients
300gms. Paneer, 1 small Green Capsicum, 2 small onions chopped, 4 chopped tomatoes, 2 tsp. ginger garlic paste, 1/2tsp. finely chopped ginger (adrak), 2 bay leves, 1 Cinnamon stick, 1 green chilli, chopped, 1/4 tsp. Red ChilliPowder, 1/2tsp. cumin powder, 1/2tsp. Turmeric Powder, 1tsp. coriander (dhania) powder, 1/4tsp. Garam masalapowder , 1/2tsp. Mirch, 2tsp. Cooking Oil, 4 tsp. milk cream, 25gms. Butter,Saltto taste.
For Garnishing: 2tsp. coriander (dhania) leaves, 3tsp. Butter.
Method
Wash the Paneer and cut it into small cubes. Slice capsicum in to square piece fry them in little oil and keep aside. Heat oil in a non stick Kadhai, add Paneer cubes to it and fry them then take them into separate bowl and keep aside. Now add butter in to the same Kadhai and heat it, put Cinnamon stick and bay leaves then stir it few seconds. Add the ginger garlic paste and cook on a slow flame for a few seconds. Add chopped onions and cook on a medium flame for 2 minutes then add chopped tomatoes cook for another 3 minutes. Add capsicum and chopped ginger and cook for another 3min add little water if needed. Add all powderedmasala, mirch, and green chillies, salt and fry everything for 5 minutes. Add milk cream mix it well then add Paneercubes and Put the flame to minimum. Add some of water to cook till the gravy becomes thicker (takes 1-2 minutes).
Garnish with chopped dhania patta(coriander leaves) and butter.
2( Falooda)
Ingredients
2cups milk, 1/2tsp. Takmaria (Basil Seeds), Falooda Sev handful, 4tsp. Rose Syrup, Sugar to taste, 2scoops Vanilla Ice Cream, Cardamom Powder a pinch, 1tsp. Pistachios/ Almonds, 2scoops Vanilla Ice Cream.
Method
Soak the takmaria in water for an hour or until the seeds swell up. Cook thefalooda sev as per your choice bring a pot of water to a boil, add the brokensev and cook it for 3 minutes. Drain the water and keep aside. Bring the milk to a boil and switch off and mix in the sugar and cardomon powder. Add the rose syrup and cooked falooda sev to the milk after the milk cools down add the takmaria seeds and refrigerate it. Serve it chilled in a glass topped with some vanilla ice cream and groundpistacios/ almonds.
3( Desserts Recipes

Gajar (Carrot) Halwa)
Ingredients
1kg. Carrots, 1 ltr. Milk, 1tsp. cardamom seeds, 3/4cup water, 3tsp. ghee, 2tsp. Raisins, 2tsp. Almonds, 2tsp. Pistachios, 450g. Sugar.
Method
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins mix well. Remove the gajar (carrot) halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Ingredients
300gms. Paneer, 1 small Green Capsicum, 2 small onions chopped, 4 chopped tomatoes, 2 tsp. ginger garlic paste, 1/2tsp. finely chopped ginger (adrak), 2 bay leves, 1 Cinnamon stick, 1 green chilli, chopped, 1/4 tsp. Red ChilliPowder, 1/2tsp. cumin powder, 1/2tsp. Turmeric Powder, 1tsp. coriander (dhania) powder, 1/4tsp. Garam masalapowder , 1/2tsp. Mirch, 2tsp. Cooking Oil, 4 tsp. milk cream, 25gms. Butter,Saltto taste.
For Garnishing: 2tsp. coriander (dhania) leaves, 3tsp. Butter.
Method
Wash the Paneer and cut it into small cubes. Slice capsicum in to square piece fry them in little oil and keep aside. Heat oil in a non stick Kadhai, add Paneer cubes to it and fry them then take them into separate bowl and keep aside. Now add butter in to the same Kadhai and heat it, put Cinnamon stick and bay leaves then stir it few seconds. Add the ginger garlic paste and cook on a slow flame for a few seconds. Add chopped onions and cook on a medium flame for 2 minutes then add chopped tomatoes cook for another 3 minutes. Add capsicum and chopped ginger and cook for another 3min add little water if needed. Add all powderedmasala, mirch, and green chillies, salt and fry everything for 5 minutes. Add milk cream mix it well then add Paneercubes and Put the flame to minimum. Add some of water to cook till the gravy becomes thicker (takes 1-2 minutes).
Garnish with chopped dhania patta(coriander leaves) and butter.
2( Falooda)
Ingredients
2cups milk, 1/2tsp. Takmaria (Basil Seeds), Falooda Sev handful, 4tsp. Rose Syrup, Sugar to taste, 2scoops Vanilla Ice Cream, Cardamom Powder a pinch, 1tsp. Pistachios/ Almonds, 2scoops Vanilla Ice Cream.
Method
Soak the takmaria in water for an hour or until the seeds swell up. Cook thefalooda sev as per your choice bring a pot of water to a boil, add the brokensev and cook it for 3 minutes. Drain the water and keep aside. Bring the milk to a boil and switch off and mix in the sugar and cardomon powder. Add the rose syrup and cooked falooda sev to the milk after the milk cools down add the takmaria seeds and refrigerate it. Serve it chilled in a glass topped with some vanilla ice cream and groundpistacios/ almonds.
3( Desserts Recipes

Gajar (Carrot) Halwa)
Ingredients
1kg. Carrots, 1 ltr. Milk, 1tsp. cardamom seeds, 3/4cup water, 3tsp. ghee, 2tsp. Raisins, 2tsp. Almonds, 2tsp. Pistachios, 450g. Sugar.
Method
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins mix well. Remove the gajar (carrot) halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
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