CHOCOLATE COCONUT CAKE RECIPE

Ingredients:
desicated coconut - 1 1/2 oz.
milk - 1/2 cup
margarine - 4 oz.
sugar - 6 oz.
eggs - 2
plain flour - 4 oz.
cocoa - 1 level tsp
pinch of salt
baking powder - 1 tsp


Preparations:
* Soak the coconut in the milk for 1/2 hour.
* Cream fat and sugar, add the lightly beaten eggs and then the coconut and milk.
* Stir in the well-sieved dry ingredients, mix well and turn into a greased lined tin 10 inch by 8 inch.
* Bake in a moderate oven for 30-40 minutes.
* When cold, decorate the top as desired, or cut into fingers.

CHOCOLATE CHERRY CAKE RECIPE

Ingredients:
Eggs White - 6
Chocolate Cake Mix - 1
Cherry Pie Mix - 21 oz
For Frosting:
Eggs White - 2
Sugar - 1 1/2 cup
Cream of Tartar - 1/4 tsp
Water - 1/3 cup
Vanilla Essence - 1 tsp


Preparations:
* In a bowl mix egg whites, chocolate cake mix, cherry pie filling.
* Grease 9" X 13" pan and make a layer of flour on it.
* Pour the batter into the pan.
* In a preheated oven bake the pan for 35 - 40 minutes ot till the toothpick comes out clean.
* Take tthe cake out and cool it.
* To make the frosting, mix all the frosting ingredients and pour in a double boiler and with a beater, beat for 1 minute.
* Then place this boiler on boiling water and again beat for 7 minutes.
* Remove from heat and beat for 2 minutes on high speed. Frost the cool cake with this mixture.

CHOCOLATE ANGEL CAKE

Ingredients:


Cocoa Powder - 1/4 cup
Hot Water - 1/4 cup
Granulated Sugar - 1 1/2 cup
Fine Wheat Flour (Maida) - 3/4 cup
Salt - 1/4 tsp
Eggs White - 12
Cream of Tartar - 1 tsp


Preparations:

* In a bowl mix cocoa powder and hot water and keep aside.
* Preheat the oven at 350F
* In a separate bowl sift together flour, 3/4 cup sugar, salt and keep aside.
* Beat the eggs till foamy and then add cream of tartar.
* Beat till the mixture forms peak.
* In the egg mixture add the remaining sugar.
* Now then gently add half the sifted flour.
* When completely mixed add the remaining half of flour.
* Now pour some of this mixture in the cocoa powder mixture and stir well.
* When done pour this egg cocoa mixture back to the remaining egg flour mixture.
* Mix lightly.
* In an ungreased dish pour this mixture.
* Bake this dish for 50 minutes or till the tooth pick comes out clean.
* When baked completely let it cool. Then with the help of a knife invert it on a plate.
* Serve it with fresh berries and vanilla ice cream.

CARROT CAKE RECIPE

Ingredients:
butter - 1/2 cup
desiccated coconut - 1 cup
broken and chopped walnuts - 2/3 cup
golden raisins - 1 cup
grated carrots - 2 1/2 cup
mixed spices (cinnamon, nutmeg, ginger) - 3 tsp
brown sugar - 1 cup
cup all purpose flour - 1 1/4
baking soda - 1 tsp
beaten eggs - 2
orange juice - 2 tsp

Preparations:
* Preheat the oven to 150 degrees C.
* In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.
* In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.
* Now add the beaten eggs to the mixture and mix it thoroughly.
* Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

BANANA CHOCOLATE CAKE RECIPE

Ingredients:
egg - 1
baking powder - 1 1/2 tsp
meshed banana - 1 cup
all purpose flour - 1 1/2 cup
semi sweet chocolate chips - 3/4 cup
unsalted butter which is melted - 1/2 cup
salt - 1/4 tsp
white sugar - 2/3 cup
milk - 1/4 cup


Preparations:

* In a large mixing bowl stir together all purpose flour, sugar, salt and baking powder.
* Take another bowl and mix together melted butter milk egg and meshed bananas.
* Now add the banana mixture into the flour mixture until thoroughly blended.
* Be careful not to overmix.
* Add the chocolate chips. Preheat the oven to 350 degrees F to 175 degrees C.
* Grease and flour a 9x13 inch pan.
* Pour the batter into the pan and bake it for 32-35 minutes or until the toothpick inserted into it comes out clean.
* When the cake gets baked take out the pan from the oven and let it cool for 10-15 minutes.
* This cake will have some melted chocolate but no crumbs.

ALMOND CAKE RECIPE

Ingredients:
Pastry
flour - 1 1/2 cup
butter - 1/4 palm
egg yoghurts - 4
sugar - 1/2 cup
salt - 1/2 tsp
vanilla extract - 1 tsp

Filling
sugar - 2/3 cup
corn starch - 1/4 cup
baking powder - 1/2 tsp
butter - 1/4 palm
eggs - 3
ground almonds - 3/4 cup
chopped almonds - 1 cup
salt - 1 pinch

Preparations:
For the Pasty
* In a food processor or in a bowl mix together all the pastry ingredients to form a soft dough.
* Place this mixture in the refrigerator for 30 minutes.
* Then take it out and roll it of a size 11 or 12 inches of a pie.
* Line a 11 or 12 inch pie or tart pan.
* Prick the base and chill for 15-20 minutes.
* Preheat the oven at 375 degrees F.
For the Filling
* In a pan heat 1/3 of the butter and add the chopped almonds and soughed them over medium flame till brown.
Turn off the fire and let the mixture cool. In a separate pan take the remaining melted butter and add the grounded almonds and sugar and now add eggs one at a time beating nicely after each addition till the mixture is light and fluffy. In a separate bowl sift the corn starch with the baking powder and salt and then fold it into the almonds mixture. Pour this mixture into the earlier prepared base and bake for 10-12 minutes or until the batter begins to sat. Now quickly spread the chopped almonds over the top and return the pan to the oven and continue breaking for 20 minutes or until the pastry is brown.

APPLE CAKE RECIPE

Ingredients:
oil - 1 cup
sugar - 2 cup
flour - 3 cup
salt - 1 tsp
nutmeg - 1 tsp
cinnamon powder - 1 tsp
baking powder - 1 tsp
eggs - 3
vanilla extract - 1 tsp
chopped nuts - 1 cup
cloves - 1 tsp
baking soda - 1 cup
chopped apples - 4 cups

Glaze
milk - 2 tbsp
vanilla essence - 1/2 tsp
butter - 1/2 stick
brown sugar - 1/2 cup


Preparations:
* In a bowl mix the oil, eggs and vanilla extract together.
* In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
* Add in the apples and the nuts.
* Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
* For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
* When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
* Apple cake is ready.

SIMPLE RAJMA CURRY RECIPE

Ingredients:
Kidney Beans (Rajma) - 150 gms
Onion (Pyaj) - 2 medium sized
Tomato (Tamatar) - 1 large
Green chilli (Hari mirch) - 2
Ginger-garlic (Adrak-Lasun) Paste - 1 tbsp
Garam masala Powder - 1/2 tsp
Coriander (Dhania) Powder - 1 tsp
Salt (Namak) - 3/4 tsp

Preparations:
* Soak the rajma overnight.
* Boil in a pressure cooker till tender.
* Heat oil in a pan and add the chopped onions and ginger garlic paste.
* Cook till brown.
* Add the tomatoes, green chillies and cook till pulpy.
* Add coriander powder, salt and 2 cups water and boil well.
* Add the rajma and cook on a low flame for about 10 minutes.
* Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
* Garnish with coriander leaves.
* Serve hot with steamed rice.

SIMPLE POTATO VEGETABLE RECIPE

Ingredients:
Potato (Aloo) - 250 gms
Oil - 2 tbsp
Turmeric (Haldi) Powder - 1/4 tsp
Green chilli (Hari mirch) - 2
Curry Leaves (Kari Patta) - 4-5
Mustard seeds (Rai/Sarson) - 1/2 tsp
Salt (Namak) - As per taste


Preparations:
* Boil, peel and cube the potatoes.
* Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
* For a different taste you can substitute mustard seeds with cumin seeds.

SIMPLE DAL RECIPE

Ingredients:
Masoor Dal - 1/2 cup
Tomato (Tamatar) - 1
Jeera - 1/2 tsp
Turmeric (Haldi) Powder - 1/4 tsp
Green chilli - 2
Oil - 3 tsp
Salt (Namak) - 1 level tsp
Garlic (Lasun) Cloves - 3


Preparations:
* Boil the dal with salt, turmeric powder and slit green chillies.
* In another pan, heat oil, add the jeera, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.
* Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

QUICK VEGETABLE PULAO RECIPE

Ingredients:
Rice (Chawal) - 1 cup
Water - 2 cup
Cauliflower (Phool gobi) Florets - 200 gms
small Potato (Aloo) - 2
fresh Peas (Matar) - 1/2 cup
Onion (Pyaj) - 1 large
black Cardamoms (Elaichi) - 3-4
Red chilli (Lal Mirchi) Powder - 1/2 tsp
Cinnamon (Tuj/Dalchini) - 1 x 1 inch
Cloves (Lavang) - 2-4
Oil - 4 tbsp
Salt (Namak) - 1 tsp


Preparations:
* Wash and soak the rice for 1 hour, drain and keep aside.
* Slice the onion finely and chop the potatoes into small pieces.
* Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
* Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
* Then add the drained rice, salt and red chilli powder.
* Mix well.
* Add 2 cups of water and boil.
* When the water starts boiling, reduce the flame and cover and cook till the rice is done.

QUICK KHEER RECIPE

Ingredients:
Milk (Doodh) - 500 ml
Rice (Chawal) - 250 gms
Sugar (Cheeni) - 200 gms
Ghee - 50 gms
chopped Nuts - 3 tbsp


Preparations:
* Pick and wash the rice.
* Soak in water for 30 minutes.
* Drain completely.
* Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
* add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
* Add the sugar and simmer further till the milk is reduced to half its original quantity.
* Garnish with nuts.

AAMRAS RECIPE

Ingredients:
Mango (Aam) - 1 kg
powdered Sugar (Cheeni) - 200 gms
Milk (Doodh) - 1/2 litre


Preparations:
* Wash mangoes.
* Peel and cut into small pieces.
* Keep the seeds aside in a little water.
* Grind the mango pieces in a mixer and strain the juice.
* Mix sugar in the cold milk and add to the mango juice.
* Add water for required consistency.
* Serve chilled with puri or paratha.

CHANAR DALNA RECIPE

Ingredients:
ghee - 1 tbsp
cubed cottage cheese (paneer) - 250 gms
potatoes - 1 medium cubed
oil - for frying
turmeric powder - 1/4 tsp
ginger paste - 1 tsp
green chillies - 2 - 3
salt - to taste
cumin seed paste - 1 1/2 tsp
milk - 1/2 cup
cumin seeds - 1/2 tsp
sugar - 1/2 tsp
garam masala powder - 1/2 tsp
water - 1 cup

Preparations:
* Heat up oil and fry the potatoes lightly and keep aside.
* Fry the paneer in the same oil and put it in warm water.
* Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
* Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
* Stir fry for 2 minutes.
* Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
* Take off the paneer from the water and mix in to the potatoes.
* Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
* Serve hot.

PANEER MAKHANWALA RECIPE

Ingredients:
Paneer - 250 gms
Fresh Cream (Malai) - 200 gms
Tomato Puree (Tamatar Ka Raas) - 200 gms
Butter - 2-3 tbsp
dried Fenugreek Leaves (Methi Ke Patta) - 2 tbsp
Red chilli (Lal Mirchi) Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Green chilli (Hari mirch) - 2-3
Salt (Namak) - As per taste


Preparations:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute.
* Serve hot garnished with coriander.

PANEER BHARE PAPAD RECIPE

Ingredients:
moongdal papads - 4
onion finely chopped - 1 medium
salt - to taste
cottage cheese grated (paneer)- 1/2 cup
green chillies - 2
coriander leaves finely chopped - 2 tbsp
capsicum finely chopped - 1
oil (if frying) to deep fry
tsp chaat masala - 1

Preparations:
* Halve the papads.
* Prepare the stuffing by mixing all the ingredients together.
* Roast the papads, one piece at a time.
* While they are still hot roll to make ½" diameter cylinders.
* Spoon in the stuffing carefully and serve immediately.
* Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically, deep fry in hot oil and serve.

PANEER BAGH-E-BAHAR RECIPE

Ingredients:
cashewnut paste - 1/4 cup
sugar (cheeni)- 1 tsp
yellow capsicum (shimla mirch) chopped - 1 cup
Tomato (Tamatar) chopped - 1 cup
garlic (lasan) finely chopped - 1 tsp
fresh cream (malai) - 1/2 cup
pepper - 1 tsp
pineapple chopped - 1 cup
Tomato (Tamatar) sauce - 2 tbsp
green chillies vertically cut - 2
refined oil (tel) - 2 tbsp
salt (namak) - 1 tsp
paneer cubes - 200 gms

Preparations:
* Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
* Make a paste of cashewnuts along with fresh cream
* Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
* Mix in cashew paste.
* Stir fry capsicum in cashew mixture in high flame flame.
* Mix in pineapple and tomatoess and stir till cooked.
* Mix in paneer, tomato sauce, salt and pepper.
* Stir fry it for 5 minutes and mix in sugar.
* Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
* Serve hot with tandoori roti.

PANEER TAASH KABAB RECIPE

Ingredients:
Fresh Cream - 1 tbsp
Cheese sliced - 8
Cheese grated - 1 cup
1/2 tsp Peppercorns crushed
Tomatoes sliced - 2 medium sized
Mint Chutney - 8 tbsp
Onions sliced - 2 medium sized
Cottage Cheese - 400 gms
For Marinade
Chaat Masala - to taste
Hung Yogurt - 1/3 cup
Mustard Oil - 2 tbsp
Ginger Garlic Paste - 4 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 2 tsp
Salt - to taste


Preparations:
* Slice paneer into seven pieces.
* Mix well all the marinade ingredients and spread evenly on the cut paneer.
* Keep aside for 10 minutes.
* Spread mint chutney evenly on the cut paneer.
* Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
* Stack each layer of cut paneer one on top of the other, by repeating the process.
* Make a mixture of cream and crushed black pepper and pour out over the top layer.
* Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
* Cut into desired equal sizes.

PANEER SANDWICHES RECIPE

Ingredients:
Panch Phoran - 100 gms
Bread - 2 slices
Butter - As per requirement
dried Mango (Aam) Powder - A pinch
Red chilli (Lal Mirchi) Powder - A pinch
Black Salt (Kala Namak) - A pinch

Preparations:
* Melt some butter in a pan, sauté the paneer slices with mango powder, red chilli powder and black salt for a few minutes.
* Stuff the sauteed paneer in between the bread slices and toast.

PANEER MAKHANA CURRY RECIPE

Ingredients:
Makhana - 2 cup
Cottage Cheese (Paneer) - 250 gms
Onion (Pyaj) - 4
Tomato (Tamatar) - 4
Ginger (Adrak) - 1 " long piece
cloves Garlic (Lasun) - 4 - 5
Cream (Malai) - 1/2 cup
Milk - 2 cup
Red Chily Powder (Lal Mirchi) - 1 tsp
Turmeric (Haldi) - 1/4 tsp
Dried Pudina Leaves - 1/2 tsp
Cashewnut (Kaju) - 1 cup
Garam Masala - 1/2 tsp
Poppy seeds (Khuskhus) - 1 tbsp
Coriander Leaves (Dhania Patta)
Clarified Butter (Ghee) - 4 tbsp

Preparations:
* Heat clarified butter in a pan.
* Fry makhana in the ghee.
* Cut cottage cheese in samll pieces.
* Mince onion, tomato, garlic, ginger.
* Cut cashewnut in samll pieces.
* Soak poppy seeds in 1/4 cup of water.
* After 1 hour grind the soaked poppy seeds to a fine paste.
* Chop coriander leaves very finely.
* Heat clarified butter in a pan.
* Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
* Add poppy seeds and fry for 2 minutes and then turn off the gas.
* To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
* Keep this mixture aside for half an hour.
* After half an hour put the pan on the flame and add milk.
* When it comes to a boil add 3 cups of water.
* Simmer it till the makahana are completely done and soft.
* Then add cashewnuts and garam masala.
* After 1 minute put the flame.
* Transfer the mixture to a dish and sprinkle some corainder on it.
* Serve it hot with nan, roti or parantha.

MICROWAVE PANEER RECIPE

Ingredients:
Paneer - cut in 1/2" cubes - 200g
capsicum-cut into thin long strips - 1
oil - 2 tbsp.
flakes garlic - crushed - 5-6
ready made tomato puree - 2 tbsp.
sugar & garam masala - 1/2 tsp
red chilli powder - 3/4 tsp
dhania powder - 1 tsp
Salt - to taste


Preparation:
* In a small frying pan, add oil and garlic and as soon as the oil is hot, add the tomato puree, salt, sugar, red chilli powder, dhania and garam masala.
* Mix well. Add capsicum and sautee for one minute.
* Now add the cottage cheese mix well and mocrowave high uncovered for 3 minutes and serve hot.

MICROWAVE PANEER MATAR

Ingredients:
6"-7" round dish or 2" high with cover
paneer - grated 100g
shelled peas - 1 cup
oil - 2 tbsp.
onion - 1 medium size
green chillies - 1-2
piece ginger - 1/2"
ready made tomato puree - 6 tbsp.
red chilli powder - 1/4
cumin powder - 1/2 tsp.
garam masala powder - 1/2 tsp.
Cashewnuts - optional
Salt - to taste


Preparation:
* Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
* Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
* Now transfer this to a micro dish and micro high for 3 minutes.
* Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
* Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
* Serve, garnished with fresh coriander and green chili.

PANEER COCONUT GRAVY RECIPE

Ingredients:
Cottage Cheese (Paneer) - 250 gms
Onion (Pyaj) - 3
Garlic (Lasun) - 4 - 5 cloves
Ginger (Adrak) - 1 " long piece
Tomato (Tamatar) - 4
Coriander Leaves (Dhania Patta)
fresh red chillies - 2
Cumin Seed (Jeera) - 1/2 tsp
Coriander Seeds Powder (Dhania Powder) - 1 tsp
Red Chili Powder (Lal Mirchi) - 1/2 tsp
Sugar - 1/2 tsp
Groundnut (Moong Fali) Powder - 3 tbsp
Coconut Milk - 1 cup
Lime or Lemon Juice (Nimbu) - 1 tsp
Clarified Butter (Ghee) - 2 tbsp

Preparations:
* Cut paneer in squares.
* Grind onions to a paste.
* Grind tomatoes finely.
* Grind ginger (adrak), garlic (lasun) to a paste.
* Chop coriander leaves (dhania patta) very finely.
* Chop fresh red chillies very finely.
* Roast the groundnuts and grind them to a fine paste.
* To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
* Heat clarified butter (ghee) in a pan.
* Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
* Add the ginger garlic paste and stir it for 1 minute
* Now add tomato and fresh red chilly.
* Cook for sometime and then add tomato (tamatar).
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
* Add the paneer pieces and let the gravy cook till it thickens.
* Take off the fire and serve hot garnish it with well chopped coriander leaves.

PANEER PARANTHA RECIPE

Ingredients:
Grated Paneer - 100 gms
Onion - 1 finely chopped
Coriander leaves - finely chopped
Ginger (grated) - Small piece
green Chilies - 1 or 2 finely chopped
Salt, Red Chili powder and Graram masala - as per taste
Ajwain (optional) - 1/2 tsp
Butter / Oil - for frying


Preparations:
* Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
* In a bowl mix all the stuffing ingredients.
* Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
* Cook on a pre-heated Tawa (flat griddle plate).
* Turn it and pour half tablespoon oil or butter.
* Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
* Cook on a low heat till golden brown.
* Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.
* Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

Paneer Pakora Recipe

Ingredients:
Paneer - 250 gms
Chickpea Flour (Besan) - 1 cup
Oil - 2 tsp
Salt - 1 1/2 tsp
Red chili powder - 1/2 tsp
Green Chillies (Jalapeno) - 1-2 Chopped
Water - 1/2 cup


Preparations:
* Mix first set of ingredients well.
* Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
* Let batter rest 1/2 hour in a warm place
* Cut the paneer into thick cubes.
* Sprinkle little salt, chili powder on the cubes
* Deep fry in oil that is heated to 375°.
* Drain on paper towels and serve immediately.
* Serve the paneer pakora with coriander or mint chutney

SHAHI PANEER RECIPE

Ingredients:
Paneer - 200 gms
Onions - 2 Medium
Ginger - 1"
Garlic Pieces - 3-4
Green chillies - 2
White Pepper Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 3/4 tsp
Garam Masala Powder - 1 tsp
Cream - 3-4 tbsp
Dry fruits (Cashew Nuts, Raisins, Makhane) - 1/4 cup
Milk - 1/2 cup
Vegetable oil - 8-10 tbsp
Salt - to taste

Preparations:
* Heat oil in a kadhai.
* Cut paneer into small cubes. Fry over medium heat until light brown.
* Keep the paneer pieces aside.
* Saute the dry fruits in one tablespoon of oil.
* Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
* Fry the mixture in the remaining oil until golden brown and oil starts separating.
* Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
* Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
* Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
* Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
* Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER PASANDA RECIPE

Ingredients:
Cottage Cheese (Paneer) - 500 gms
Onion (Pyaj) - 6
Tomato (Tamatar) - 400 gms
Ginger (Adrak) - 1 " long piece
Green Chilly (Hari Mirch) - 2
Cream (Malai) - 1 cup
Curd (Dahi)- 1 cup
Butter - 100
Red Chili Powder (Lal Mirchi) - 1 tsp
Turmeric (Haldi) - 1/4 tsp
Dried Pudina Leaves - 1 tsp
Garam Masala - 1/2 tsp
Milk - 1/2 cup


Preparations:
* Cut cottage cheese in samll pieces.
* Chop onion very finely.
* Grind tomato, ginger, green chilly,.
* Heat butter in a pan.
* Saute onions till pink in color.
* Then add tomato paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Put off the flame.
* Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
* Keep it aside for an hour.
* Put the pan on the flame and then add milk to the mixture.
* Simmer for 5 minutes and then finally put off the gas.
* Take off the fire and serve hot.

PANEER MAKHANI RECIPE

Ingredients:
Paneer - 250 gms
Fresh Cream - 200 gms
Tomato Puree - 200 gms
Butter - 2-3 tbsp
Fenugreek leaves (dried kasuri methi) - 2 tbsp
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Green Chillies - 2-3
Salt - as per taste

Preparations:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

PANEER KORMA

Ingredients:
Cottage Cheese (Paneer) - 250 gms
Tomato (Tamatar) - 4
Onion (Pyaj) - 3
Ginger (Adrak) - 1 " long piece
Green Chilly (Hari Mirch) - 2
Mava - 1 cup
Cream (Malai) - 1 cup
Red Chili Powder (Lal Mirchi)- 1/2 tsp
Turmeric (Haldi) - 1/4 tsp
Garam Masala - 1/2 tsp
Clarified Butter (Ghee) - 2 tbsp


Preparations:
* Cut paneer in square pieces.
* Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
* Grate mava.
* Heat clarified butter (ghee) in a pan.
* Add onion (pyaj), tomato (tamatar) paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add mava, cream (malai).
* Simmer for 2 minutes.
* Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
* Add cottage cheese (paneer) pieceswith 1/2 cup of water
* When the gravy thickens put off the flame.
* Take off the fire and serve hot.

PANEER KOFTA RECIPE

Ingredients:

For Koftas:
Cottage Cheese (Paneer) - 200 gms
Potato (Aloo) - 2
Red Chili Powder (Lal Mirchi) - 1/2 tsp
Garam Masala - 1/4 tsp
Cornflour - 2 tbsp
Oil - for frying

For Gravy
Onion (Pyaj)- 4
Tomato (Tamatar) - 4
Coriander Leaves (Dhania Patta)
Curd (Dahi) - 1/2 cup
Cashewnut (Kaju) Powder - 1/2 cup
Cumin Seed (Jeera) - 1/2 tsp
Salt - 1/2 tsp
Red Chili Powder (Lal Mirchi) - 1/2 tsp
Turmeric (Haldi) - 1/4 tsp
Garam Masala - 1/4 tsp
Bay Leaf (Tej Patta) - 1
Clarified Butter (Ghee) - 2 tbsp


Preparation:
* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

PANEER SANDWICH RECIPE

Ingredients:
Bread - 1 loaf
grated Paneer (Cottage Cheese) - 1/2 cup
Tomatoes - 1
Onions - 1
Green chillies - 2
Red chilli powder - 1/4 tsp
Salt - to taste
Butter - as needed


Preparation :

* Chop onions, chillies and tomatoes.
* Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
* Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
* Put this in sandwich toaster until the bread turns crispy and brown.
* Serve with ketchup.

PANEER BHURJI RECIPE

Ingredients:
Paneer - 200 gms
Oil - 1 tbsp
Cumin seeds - 1/4 tsp
Green Chillies - 2
Small Onion - 1
Turmeric Powder - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp
medium Tomato - 1
Salt - 1/2 tsp


Preparation:
* Chop the onions, tomatoes and chillies finely.
* Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
* Add the chillies and tomatoes and fry till they are soft and pulpy.
* Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
* Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
* Garnish with chopped coriander and serve hot.

PALAK PANEER RECIPE

Ingredients:
Fresh Palak (Saag) - 500gms
Paneer - 100gms
Onions grated Ginger, Garlic paste - 2
oil - 5-6 tbsp
pure ghee - 1 tsp
Garam masala to taste
Red chili powder - to taste
cumin powder - 1 tsp
Salt - To Taste

Preparation :

* Clean and wash palak (spinach) nicely.
* Boil the spinach in water and cool it.
* Now mash it in a mixer.
* Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
* Now add onions and fry till golden brown.
* Add all spices except red chili powder.
* Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
* Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
* Add Paneer pieces to the gravy and cook until done.
* Take out in a bowl.
* Just before serving, heat pure ghee in a small pan.
* Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
* Caution: Don't allow chili powder to burn .

MATTAR PANEER RECIPE

Ingredients:
shelled Mutter (green peas)- 450gms /1lb
Paneer - 250gms / 1/2lb
medium onions (chopped)- 2
cloves garlic (crushed)- 6
grated ginger - 1 tbsp
green chilies (chopped) - 2
tomatoes (peeled and sliced) - 250gms / 1/2 lb
Salt To Taste
curd / plain yogurt - 1 cup
turmeric powder - 1 tsp
coriander seeds - 1 tbsp
bay leaves - 4
water - 2 cups
ghee / vegetable oil - 1/2 cup


To Garnish :
Garam masala powder
Chopped coriander leaves


Preparation:
* Make a paste by grinding together half the onions, the garlic and coriander seeds.
* Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
* Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
* Add the turmeric and the paste mixture and fry until the ghee starts to separate.
* Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
* Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

KADHAI PANEER RECIPE

Ingredients:
Cottage Cheese (Paneer)- 250 gms
Capsicum (Shimla Mirch)- 3
Onion (Pyaj)- 4
Tomato (Tamatar) - 4
long piece Ginger (Adrak)- 1 "
Red Chili Powder (Lal Mirchi) - 1 tsp
Bay Leaf (Tej Patta) - 2
Cloves (Lavang) - 4
Cinnamon (Tuj/Dalchini) - 1 piece
Little Orange Color
Clarified Butter (Ghee) - 4 tbsp

Preparation:
* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

CHILLI PANEER RECIPE

Ingredients:
Paneer - 350 gms
Salt - 2 tsp
Egg - 1
Corn Flour - 1/2 cup
Ginger-Garlic Paste - 1 tsp
Coarsely Chopped Onions - 2 cups
Sliced Green Chillies - 2 tbsp
Soya Sauce - 1 tbsp
Vinegar - 2 tbsp
Ajinomoto - 1/4 tsp
Oil for frying
Little Water


Preparation:
* Cut the paner into cubes.
* Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
* Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
* Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
* Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
* Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

PANEER TIKKA RECIPE

Ingredients:

Large block of Paneer - 1
onion - 1
Capsicum - 1
Tomato - 1
Mushrooms - few
Finely chopped Coriander leaves


To Marinade:
Curd (plain yogurt) - 1/2 cup
Garlic paste - 1 tsp
Ginger Paste - 1 tsp
Tandoori powder - 2 tsp
cumin (jeera) powder - 1 tsp
Chaat powder - 2 tsp
Salt - to taste
Red chili Powder - to taste

Preparation :
* Cut Paneer into long 1/2" thick cubes.
* Cut all vegetables into cubes.
* Mix all ingredients for marinade and keep aside.
* Add the left marinade to the vegetables.
* Brush the marinade to the paneer and refrigerate it for 3 hours.
* Heat oil in a kadhai and fry marinated paneer till fully done.
* Also fry other vegetables.
* In a plate arrange fried vegetables and then paneer.
* Garnish with coriander and lemon slices
* Serve tandoori paneer tikka hot with hari chutney.