Gravy - Chilli Paneer

Chilli Paneer:

Ingredients:

Paneer

Bell pepper

Onions 1 Finely cut

Chilli Garlic sauce

Soy Sauce

Corn flr 1 TSP

Red Chili POwder

Ginger Garlic paste

Green pepper 2

Salt and Sugar

All purpose Flour 1 TSP

Procedure:

Mix cornflour, All purpose flr, Ginger Garlicpaste and salt in a bowl and make a paste of water.

Add paneer chunks to it ad let in marinate for 5 mins.Drizzle some oil to it and mix well.

Now put this mix in microwave for 2 mins or can fry thm in Oil.

In a separate wok heat oil, add Ginger garlic paste, Onions and green pepper and saute for 2 mins. Add Jeera Powder, Coriander Powder and saute til the raw smell dies.

Add Sugar, Soy Sauce, Chili Powder, Chili Garlic paste and pepper and saute well.

Add Paneer and saute well. Finally add some Lemon Juice and coriander

Rice - Mushroom - Paneer Pulav

Mushroom Corn Pulav

Ingredients:

Basmati Rice 1 1/2 Cup
Mushrooms 1 Cup
Green Onions/Onions 1 medium Size
Sweet corn 1/2 Cup
Bell pepper 1/2 Cup
Green Pepper 2
Garam Masala 1 TSP
Sugar 1/2 TSP
Butter 2 TSP
Salt to taste
Cumin 1 TSP

Garnish with:

Cilantro
Fried Cashews
Mint
Fresh paneer - fried in Oil - 1/2 Cup

Procedure:

Wash the rice and let is soak for 30 mins. Then Boil rice adding one Clove, Cumin, Mint leaves and some Butter.
Boil the Corn and keep aside.
Heat the butter in a wok and fry the cumin seeds ,Suagr, then add the green peppers, Onions.
When the Onions turn pink add the veges and corn and saute adding some salt.
Finally add some Garam Masala and saute for 2 mins.
Add mint leaves and toss the mix and close heating.
Garnish with the Cilantro fried cashews and Paneer.

Chinese veg fried Rice

Chinese Veg Fried Rice

Ingredients:

Long grain Rice 1 Cup

Veges ( Carrots, Bell pepper, French Beans, Green peas, Sweet Corn, Mushroom, Cabbages) 1 Cup

Spring Onions 1/2 Cup

green chillies 2

Ginger Garlic Paste 1 TSP

Sugar 1/2 TP

Sauces:

Soy Sauce 1 TSP

Vinegar 1 TSP

red Chilli sauce 1 TSp

Tomato Ketchup 2 TSP

Procedure:

Boil the rice with 1 cup water adding a pinch of Ajinomoto.

Now in a pan heat 2 tsp of Olive oil, Add the Gingergarlic paste, Green chilies and onions and saute well. Add Ajinomoto and some sugar and saute.

Add all the veges and fry them till they become crisp .

Add in all the sauces and toss. Now add equal quantity od rice and mix well. Garnish with green Onions or Cilantro.Serve Hot

Salads - Caesar Salad dressing

Caesar Salad

Ingredients:

Romaine lettuce
Mayonnaise 2 TSP
Ranch 2 TSP
Salt
Grated Parmesan 2 TSP
Croutons (Procedure below)
Pepper
Lemon Juice Optional
Could also use Vinegar and Worcestershire Sauce

Procedure for Croutons:

Take a slice of white bread spread and butter over its face and rub a small piece or garlic all over it and cut into small bite sizes and fry them in oil or bake them in an oven.

Now for the Salad:

Cut the Lettuce and put them in a bowl. Add all the ingredients to it and Mix well and serve with some cheese sprinkled over it.

Desserts - Kesar Malai Kulfi

Kesar Malai Kulfi

Ingredients:

Evaporated Milk 1 Can
Sweetened Condensed Milk 1/2 Can
Heavy Whipping cream 1 Small pack
Sugar to taste
Broken nuts ( Pistachios, Almonds)
Cardamom Powder
Saffron few strands

Procedure:

Whisk the evaporated milk and then add in the condensed Milk and again whisk them together till it froths.
Now in a separate bowl add the whipping cream and sugar ( I used 2 TSP) and whisk them.
Introduce the Whipping cream mix to the whisked Milk and add the saffron, Nuts and cardamom and bring the mix to a quick boil continuously stirring it.
Allow it to cool and then transfer them to Popsicle cups or any other ice cream moulds and insert an icecream stick into it and seal the mouth using an aluminium foil and and put them in the freezer section for 6 hours.
Serve with more nuts.

Gravy - Paneer Kurma

Ingredients:

Paneer Kurma
Paneer/Cottage cheese 1 cup

Green peas 1 cup

Green bell pepper 1

Onions 2

Tomato puree 1/2 Cup

Ginger Garlic paste 1 TSP

Sugar 1/2 TSP

To grind: Grind the below together using little water

1 Onions

1 Tomatoes

Jeera

Green chillies

Coriander

Spices:

Cloves 3

Cinammon 2

Masalas:

Turmeric a pinch

Garam Masala 1 TSP

Procedure:

Fry the paneer cubes in oil and dry them on tissues to remove excess oil. Alternatively we can soak them in hot water for 10 mins and drain. This will soften them to be edible.

Now heat 2 TSP of oil in a Skillet and add the spices and the onions and saute till it turns pink. Add in the ginger garlic paste. Saute for 2 mins.

Now add the ground paste and saute. Add in the green Bell peppers and peas and some salt to taste and saute. Add in all the Masalas and saute. When the veges are half cooked add in the tomato puree. Allow the mix to cook for 5 mins. Now add in the paneer chunks and close with lid till the broth thickens.

Finally garnish with cilantro and serve with Indian bread or rice

Rice - Carrot peas Pulav

Carrot Peas Pulav

Ingredients:

Basmati Rice 1 cup
Carrot 2 grated
Peas 1/2 cup
Green bell pepper 1 Julianne cut
Green Onions 4 finely chopped
Red Onions 1/2 finely chopped
Mint leaves
Green peppers 2
Ginger Garlic Paste

Garnish:

Cilantro
Cashews fried

Spices:

Cumin seeds 1 TSP
Cloves 6
Cinnamon sticks 2
Cardamom 4

Masalas:

Turmeric Powder
Red chili
Garam Masala a pinch

Procedure:

Soak the rice for 30 mins. Then boil the rice adding one spoon of Ghee, 3 cloves, cardamom and Cinnamon sticks and 1/2 TSP cumin seeds. Add half the salt for this dish and cook the rice.

Now heat 1 TSP of ghee in a skillet and fry the remaining spices, add the onions and saute well till the raw smell of the onions fade.
Add green peppers and ginger garlic paste and saute well. Add in the carrots and bell pepper and some salt to taste and saute for 2 mins. Now add tomatoes and the Masalas and cook well.
Add peas and mint leaves and cook till the veges are cooked. Sprinkle some water and close with lid. When the veges are finally cooked mix them with boiled rice and garnish with nuts and cilantro. Serve hot.