Kasoori Paneer Tikka

Ingredients

25o g paneer
1/2 cup hung curd
1 tsp garlic paste
1 tsp ginger paste
2 tbsp kasoori methi
1 tbsp roasted chanadal pwd
2 tsp kashmiri red chilli pwd
1 tsp oil
salt to taste
1 large deseeded capcicum cut into 1 inch cubes,toss into 1 t.sp. oil
1 large de seeded tomato cut into 1 inch cubes
Juliens of cabbage, carrot and onion
Few coriander leaves
4 Lemon wedges

Method :
1. Dry paneer with a clean cloth and cut into 1 inch cubes
2. In a wide mouth bowl mix curd, garlic paste, ginger paste, kasoori methi, roasted chanadal pwd, red chilli pwd, oil and salt
3. Add paneer and mix gently so that paneer doesn t break
4. Keep in the fridge for 2 hrs for marination
5. Pre-heat oven(OTG) at maximum temp.
6. In a skewer rod insert capcicum-paneer-tomato-paneer-capcicum and vice a versa
7. Grill at 275 degree till edge of the paneer is slightly burnt (10-15min)
8. In a serving dish spread juliens of cabbage, carrot and onion
9. Sprinkle corinder leaves
10. Place paneer tikka
11. On one side place lemon wedges
12. Serve hot.
13. Cubes of Onion can also be used with capsicum and tomato

Karjikayi, Kanoli

Ingredients
for the filling-
3 cups rava,
3/4 cup pure ghee,
1 and 1/2 cup desiccated coconut
3 cups castor sugar,
2-3 tbsp elaichi powder,
4-4 and 1/2 tbsp khus khus((poppy seeds)
A pinch of salt(avoided during festival)
Dry fruits of choice sliced/blanched
for the covering-
3 cup maida,
1 cup oil
Silver wark(optional)

How to make
For the filling: Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance) and set aside. In a separate pan roast khus khus in ghee till pink in colour. Add desiccated coconut and roast for five to seven minutes. Mix it well with roasted rava and sugar and set aside. In little ghee brown the dry fruits and mix it along with rava mix.

For the covering: Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour. After an hour make small puris. Place one teaspoon of the filling on one side. Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands Cover the karanjis with a damp cloth before deep frying. Heat oil and deep fry the karanjis till golden brown. once it cools you can apply the siver wark on the karanjis

Carrot Cake

Ingredients:
shifted flour 1 1/2 cup
ground cinnamon 2 tsp
baking soda 1 1/2 tsp
nutmeg 1 tsp
salt 1/2 tsp
grated carrot 3 cups
sugar 1 1/2 cup
oil 1 cup
chopped walnuts 1 cup
eggs beaten. 3

Directions:
Mix together flour, cinnomon, soda, nutmeg, salt.
Combine carrots, sugar, oil, nuts & eggs and blend.
Add dry ingredients to the egg mixture & pour into a pan.
Cook on high power in microwave for 10-11 min.
When done, the cake will pull away from the edges of the pan.
Add food color to the cake, if desired.