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PANEER BUTTER MASALA
Preparation timing 40 minutes
Ingredients:
  • Paneer  (cottage cheese) -  250 gm
  • Butter - 3 tbsp
  • Cinnamon stick - 2 inch
  • Green cardamom - 2
  • Cloves - 4
  • Bay leaf - 1 
  • Onion - 1 large ( sliced)
  • Tomato (quartered) - 2 medium
  • Green chilly - 2 
  • Ginger - 2 inch
  • Garlic - 7 to 8 cloves 
  • Cashew nuts - 10 to 15
  • Coriander powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Kashmiri chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Garam masala powder - 1/4 tsp
  • Kasuri methi - 1/4 tsp
  • Fresh cream - 100 ml
  • Salt to taste
Direction :

  • Firstly  cut the paneer ( cottage cheese ) into small cubes.
  • Heat 1 tbsp of butter in a pan and add 2 inch cinnamon stick , 2 cardamom , 4 cloves , & 1 bay leaf. Dry roast the whole spices till aromatic.
  • Then add 1 large onion ( sliced), 2 tomato quartered , 2 green chilly, 2 inch ginger, 7 to 8 cloves of garlic , 10 to 15 cashew nuts , 1/2 tsp of salt & a dash of water. Mix well.
  • Cook the mixture till tomato become soft and mushy.
  • After that transfer the mixture into another bowl and allow it to cool down completely.
  • When the mixture is completely cool down , transfer the mixture into a blending jar and make a smooth puree. 
  • In the mean while heat 1 tbsp of butter in a kadai and put the paneer cubes and  fry them till golden brown from each side of the paneer.
  • Now remove the paneer cubes from the kadai and keep them aside.
  • In the same remaining butter add 1 tsp of Kashmiri chilly powder, 1/2 tsp of  turmeric powder, 1 tsp of coriander powder and 1/2 tsp of  cumin powder. Dry roast the masalas  for 10 secs then add the prepared puree ( makhani gravy) and mix it really well.
  • Cover it and simmer for about 10 to 15 minutes and  till the oil separates from the gravy. 
  • Now add fresh cream and fried paneer cubes. Coat the gravy by mixing gently.
  • Lastly add 1/4 tsp of garam masala and crushed kasuri methi, mix it really well.
  • Now paneer butter masala is ready to serve.
~Happy Cooking~
GOBI 65 | CAULIFLOWER 65
Preparation timing 20 minutes
Ingredients:

  • Gobi / Cauliflower - 400 gm ( large)
  • Besan / Gram flour - 1/5 cup
  • Corn flour - 2 tbsp
  • Rice flour - 2 tbsp
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1 tsp
  • Red chilly powder ( kashmiri) - 1 tsp
  • Black pepper powder - 1/4 tsp
  • Water - 1/2 cup ( for making the batter)
  • Salt to taste
  • Oil for deep frying
For tempering

  • Oil - 2tsp
  • Curry leaves - 6 to 7
  • Garlic - 4 cloves (chopped)
  • Kashmiri red chilly powder - 1/2 tsp
  • Green chilly - 4 to 5 slit
Direction :

  • Firstly cut the cauliflowers in florets.

  • Boil 1 ltr of water in a large bowl with adding some salt and add the cauliflower florets.

  • Cook and boil the cauliflowers florets in water for about 3 minutes.

  • Remove them from the boiling water and keep it aside.

  • In the meanwhile take a large bowl and add 1/2 cup of besan, 2 tbsp of corn flour, 2 tbsp of rice flour, 1 tsp of turmeric powder, 1 tsp of red chilly powder , 1/4 tsp of black pepper powder and salt. Mix them well.

  • Then add 1/2 cups of water and make a smooth batter.

  • Further add blanched cauliflower florets , coat with batter and deep fry in hot oil till they turns golden and crisp.

  • Transfer the fried cauliflowers into a kitchen paper to absorb excess oil.

  • Then take a pan and heat 2 tsp of oil and add 1/2 tsp of kashmiri red chilly powder fry it for some while.

  • Now add curry leaves, chopped garlic and green chilly slit. 

  • Fry all the ingredients on a very high flame.

  • Further add prepared fried cauliflowers and mix it really well on a high flame.

  • Finally Gobi 65 or cauliflower 65 is ready to serve.

  • ~Happy Cooking~
    PALAK PANEER
    Preparation timing 35 minutes
    Ingredients:
    • Paneer - 200 gm (small cubes)
    • Palak ( spinach) - 250 gm
    • Tomato - 2 ( roughly chopped)
    • Onion - 2 medium size (roughly chopped)
    • Green chilly - 2 
    • Garlic - 6 cloves 
    • Ginger - 2 inch
    • Coriander leaves - 1 bunch
    • Oil - 3 tbsp
    • Cumin seeds - 1/2 tsp
    • Coriander powder - 1/2 tsp
    • cumin powder - 1/2 tsp
    • Turmeric powder - 1/2 tsp
    • Red chilly powder ( kashmiri) - 1/2 tsp
    • Garam masala powder - 1/4 tsp
    • Kasuri methi
    • Fresh cream - 2 tbsp
    • Salt to taste 
    Direction :
    For Palak (spinach) paste -





  • Firstly in a large container add 1 ltr of water & boil it.

  • When the water is properly boiled add 250 gm of palak (spinach) and blanch it for 2 minutes               (do not over cook the spinach).

  • Then transfer into a cold water or normal water & cool down completely.

  • Transfer into a blending jar and make a smooth puree of it and keep it aside.

  • For gravy preparation -


  • Now in a large kadai heat 1 tbsp of oil.
  •  
  • Further add 2 inch ginger, 6 to 7 garlic, 2 green chilly . Fry them in medium flame for about a           minute.

  • Additionally add 2 medium size chopped onions fry onion till translucent.

  • Now add roughly chopped tomato and add a hint of salt. Cook it for 2 to 3 mins till tomato                 become soft and mushy.

  • Keep the mixture aside and let it cool down completely.

  • When the mixture is  cool transfer it to a blending jar and make a smooth puree of it.

  • For Palak (spinach) Paneer process -


  • In the same kadai heat 2 tbsp of oil

  • And add 1/2 tsp of cumin seeds. Dry roast cumin till aromatic.

  • Additionally add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp of coriander powder         and 1/2 tsp of cumin powder fry all the spices for 10 to 15 secs.

  • Now add the prepared masala  gravy and Palak (spinach) puree. Mix it well and simmer it for 2          to 3 mins on medium flame.

  • Now add the paneer cubes and again simmer it for another 2 to mins in medium flame.

  • Then add 1/4 tsp of garam masala powder , 1 tsp od kasuri methi (fenugreek leaves) & 2             tbsp   of  cream. Mix it well.

  • Finally serve restaurant style palak panner with roti paratha or naan.

  • ~Happy Cooking~

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    VEG HAKKA NOODLES
    Preparation timing 35 minutes
    Ingredients:
    • Noodles - 150 gm ( of your choice)
    • Oil - 2 tbsp
    • Onion - 1 large (sliced)
    • Capsicum - 50 gm (sliced)
    • Carrots - 50 gm (sliced)
    • Cabbage - 50 gm (shredded)
    • Garlic - 3 cloves (chopped)
    • Ginger - 1 inch (chopped)
    • Green chilly - 2 (chopped)
    • Black pepper powder - 1/2 tsp
    • MSG - 1/4 tsp
    • Soy sauce - 1 tsp
    • Red chilly sauce - 1 & 1/2 tsp
    • Vinegar - 1 & 1/2 tsp
    • Green Chilly sauce - 1 tsp
    • Salt - As per taste
    Direction :

    •  Firstly  take 1 liter of water in a large vessel & boil the water  with 1 tsp of salt.
    • Then add 150 gm of noddles & boil the noodles until chew and springy. Do not over cook the noodles. 
    • When the noodles boiled as per the instructions, drain the water immediately and toss with oil  then keep it aside.
    • Heat a large kadai with  2 tbsp of oil.
    • Then add 3 chopped garlic, 1 inch ginger chopped and saute them for 1 min or till aromatic on high flame.
    • Further add 1 onion sliced and also saute for 1 min in high heat.
    • Immediately add all the vegetables like 50 gm of sliced carrot, 50 gm of sliced capsicums ,50 gm of sliced cabbages & 2 chopped green chilly.
    • Saute for 1 min on high flame. Do not over cook the vegetables otherwise the vegetables will loose their crunchiness.
    • Now add the prepared noodles with 1/2 tsp of black pepper powder, salt to taste & 1/4 tsp of msg. Give it a good mix.
    • Now add 1 tsp of soy sauce, 1 & 1/2 tsp of red chilly sauce, 1 & 1/2 tsp of vinegar, 1 tsp of green chilly sauce. mix well.
    • Garnish with some sliced onions & some chopped green onions.
    • Finally veg hakka noodles is ready to serve.
    ~Happy Cooking~

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    PANEER BHURJI
    Preparation timing 35 minutes
    Ingredients:
    • Paneer  (cottage cheese) - 200 g
    • Ghee (clarified butter) - 1 tsp
    • Onion - 2 (finely chopped)
    • Garlic - 4 to 5 cloves
    • Ginger - 1 inch (chopped)
    • Green chilly - 2 (chopped)
    • Tomato - 3 medium (chopped)
    • Turmeric powder - 1/2 tsp
    • Chilly powder - 1 tsp
    • Coriander powder - 1 tsp
    • Water - 100 ml
    • Garam masala - 1/2 tsp
    • Kasuri methi (fenugreek leaves) - 1/4 tsp
    • Fresh cream - 2 tbsp
    • Coriander leaves (chopped)
    • Salt to taste
    Direction :
    • Firstly  heat 1 tbsp of ghee in a pan and add 1 tsp of  cumin seeds. Saute well till cumin turns aromatic.
    • Then add 2 finely chopped onions ,4 to 5 chopped garlic,1 inch finely chopped ginger, 2 finely chopped green chilly. Saute for 1 to 2  minutes or till onion turns golden brown in color.
    • Now add  3 medium size chopped tomato, 1/2 tsp turmeric powder, 1 tsp of red chilly powder, coriander powder 1 tsp and salt to taste. saute well.
    • Additionally add 100 ml of water and cook it till tomato turns mushy and soft.
    • Then add crumbled paneer and mix gently.
    • Further add 1/2 tsp of garam masala , 1/4th tsp of kasuri methi ( fenugreek leaves). Mix it well (gently) and cover it for 2 to 3 minutes.
    • Then add 2 tbsp of fresh cream & chopped coriander leaves.
    • Now PANEER BHURJI is ready to serve.
    Happy Cooking