Paneer Makhani

Ingredients:

I kg ripe tomatos
1/2 kg paneer
2 tbsp ginger-garlic paste
1tsp red chilly powder
1/2 tsp bhuna jeera powder
1/2 tsp garam masala powder
5 flowers of mace
10 green cardamom
salt to taste
100 gm butter(preferably white)
1 cup fresh cream
1 tsp kasoori methi
1tsp sugar
Chopped dhania


Directions:
1. Boil tomatos with mace and green cardamom for 5 minutes
2. Then take out mace and cardamom and make a puree of tomatos.
3. In a pan heat half of butter and add ginger-garlic paste, and fry well.
4. Add tomato puree and fry. Reduce it by 1/4 th in quantity.
5. Add red chilly, garam masala. jeera powder.
6. Add salt and sugar and remaining butter and cook for a minutes.
7. Add paneer cubes and fry a little.
8. Now add fresh cream and kasuri methi.
9. Kasuri methi should be dry roasted and crushed.
10. Mix it well and cook for another 2 minutes.
11. Decorate with chppoed dhania.
12. If we use Tandoori Chicken instead of paneer, then we can make Butter Chicken with same recipe.

DAHI BATATA PURIS

Ingredients:
1 Packet of Chaat puris (Available at OM )
250 gms. Phiki sev (Available at OM )
250 gms. Boondi laal (Available at OM )
3 Cups thick yogurt
1/4 Cup sugar
¾ Cup water
4 Medium size potatoes
2 tspn Chaat Masala
Chopped coriander leaves
Salt to taste
Sweet chutney-Imli
Spicy chutney-green

Method :-
Boil potatoes and mash them. Add salt and chaat masala,mix.Beat the yogurt with sugar and a pinch of salt, add water to get desired pouring consistency.This is dahi.
Arrange Puris, on a plate, put mashed potato layer over it.Put soaked Laal Boondi ( soared 10mins. in water ) over it.Pour Dahi and both the chutneys over it. Garnish with phiki sev.Serve as an appetizer, breakfast or a quick meal.

Coconut Kisses

Ingredients:
egg whites 3
salt 1/4 tsp.
sugar 1 cup
vanilla. 1 tsp.
coconut flakes 3/4 cup
Rice Crisps 3 cup

Directions:
Preheat oven to 300 degrees. Beat egg whites with salt until frothy. Beating
constantly, add sugar, 1 teaspoon at a time.
Continue beating until sugar dissolves and meringue forms stiff peaks. Stir in vanilla. Fold in coconut and cereal.
Drop by spoonfuls onto greased cookie sheets. Decorate each piece with a candied fruit. Bake 20 minutes or until firm but not brown.

Palak Raita

For 4
Ingredients:
Curd 225 gm
Spinach 115gm
Salt to taste

For tempering :
Cumin ½ tsp
Mustard ½ tsp
Fenugreek ½ tsp
Whole red chillies 2 or 3
Oil 15 ml

Method :
1. Pick and wash spinach.
2. Beat curds and mix with steamed spinach and chopped green chillies. Add salt.
3. Heat oil. Add red chillies, mustard, cunin and fenugreek. When seeds crackle pour over spinach and curds mixture. Mix well.

Stuffed Capsicum

For 4
Ingredients :
Capsicums 450 gm
Potatoes 450 gm
Green Chillies 4 -5
Cheese 30 gm
Coriander leaves ½ bunch
Turmeric a pinch
Fat 30 gm
Mustard seeds a few
Lime ½
Salt to taste

Method :
1) Slice the top of capsicums.
2) Remove seeds, wash, apply salt on the inside and keep upside down on a rack.
3) Bil and chop potatoes; temper with mustard seeds. Add chopped green chillies, coriander leaves, turmeric and salt to taste.
4) Mix well, add lime juice.
5) Stuff capsicums with prepared stuffing. Top with cheese.
6) Heat fat in a frying pan and cook capsicums on a very slow fire till soft.
7) service hot.