Paneer Bemisal!

Ingredients:

• 250 gms paneer (cottage cheese)
• 1/2 cup curds (dahi) and fresh cream in equal amounts for the gravy
• coriander (dhania) powder , turmeric powder (haldi) and green chillies
• salt to taste
• 1/2 tbsp plain flour (maida)
• oil

Method:

• For the chutney:
• Grind corrinder leaves along with ginger,green chilly and make chutney..put some salt to taste.
• Now cut the paneer in cubes and cut each peice in half keeping one side intact.now place the chutney in between and on the top also..and coat the paneer peice with maida paste(prepared by mixing little water),and fry the paneer till yellowish white in colour.
• For the gravy:
• In a kadai heat oil and put curd & cream into it by stir cont.add turmeric powder and salt..after the gravy is done put the paneer cubes and cook till it becomes a little thick.
• Before serving garnish with corriander leaves and serve hot.

Aaloo Paneer chaat (verrry tasty)

Ingredients

2 cups paneer (cottagte cheese) cubes
10 to 12 baby potatoes , boiled
1 cup boiled green peas
25 of ginger (adrak)
2 to 3 green chillies , finely chopped
2 tsp dried mango powder (amchur)
1/2 tsp freshly crushed freshly ground black pepper powder
1 tsp lemon juice
1 tbsp oil
salt to taste

For Garnishing

2 tbsp chopped coriander (dhania)

Method

• Heat the oil in a non-stick pan and add the green chilles and ginger and sauté for 1 minute.
• Add the paneer, potatoes and green peas and cook for another minute.
• Add the amchur, crushed pepper, lemon juice and salt and mix well.
• Serve hot garnished with the chopped coriander.

Aachari Paneer

Ingredients

1 cup paneer cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 onion, sliced
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup curds (dahi)
1 tsp plain flour (maida)
3 tbsp chopped corriander (dhania)
1 tbsp oil
salt to taste

Method

• Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
• Heat the oil and add the seed mixture.
• When they crackle, add the onion and saute till it turns translucent.
• Add the paneer, turmeric, chilli powder, black salt and stir for some time.
• Add the curds, sprinkle the plain flour and mix well.
• Add the coriander and salt and bring to a boil.
• Serve hot with rice or rotis.

Paneer in white gravy

Ingredients

200 gms paneer (cottage cheese)
2 medium onions
1 tbsp broken cashewnuts (kaju)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 bayleaf (tejpatta)
3 green chillies, chopped
1 red chilli
1 tsp coriander (dhania) seeds
3/4 cup fresh curds (dahi)
1/2 cup chopped coriander (dhania)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be grounded into a paste

6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 tbsp water

Method

• Cut the paneer into small cubes.
• Cut the onions into big pieces, add 3/4 teacup of water and boil.
• When cooked, blend in a mixer along with the cashewnut pieces.
• Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
• Add the paste and fry for 1/2 minute.
• Add the ground onions and cashewnuts and fry for a little while.
• Add the green chillies and fry for little while.
• Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
• Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
• Add the coriander and cook for 1/2 minute.
• Finally, add the paneer and sugar and cook for a few minutes.
• Serve hot with parathas.

Aachari dahi bhindi

Ingredients

500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste

For the achaari masala

2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)

Method

• Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
• Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
• Heat 2 tablespoons of oil another pan and add the achaari masala to it.
• When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
• Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
• Add this mixture to the pan, mix well and cook for a couple of minutes.
• Add the ladies finger and simmer for 2 minutes.
• Serve hot

Aaloo dum

Ingredients

4 boiled potatoes, cut into half
3 onions, finely chopped
2 tomatoes, finely chopped
green chilli paste, garlic (lehsun) paste, and ginger (adrak) paste
coriander (dhania) and mint leaves (phudina)made to paste and add for gravy
1/2 coconut, made to paste for gravy
for frying
mustard seeds ( rai / sarson)
cumin seeds (jeera)
1/2 tsp cloves (laung / lavang) powder and cinnamon (dalchini) powder
salt to taste
a pinch of turmeric powder (haldi)
water according to the gravy
tomato puree and curds (dahi) for frying

Method 

1. Pour oil in a kadahi, when it gets heated up ad rai, jeera, cloves & cinnamon powder, ginger garlic and green chilli paste, fry them a little bit then add onion paste (or finely chopped), and let it fry for while, now add tomato paste and other mixtures (except potato, coconut)and let it boil.
2. With potatoes cut them in half and take the center part out as a small ball and fill in the coconut paste and cover it again with the removed potato. now take a toothpick and join the half potatoes to make it one potoato and fry in oil till it becomes red or pink in color.
3. While serving add the fried potato in the gravy and serve with paratha or rice.

Aachar Aaloo

Ingredients

1 kg baby potatoes
1 1/2 cups sliced onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp coriander (dhania) powder
1/2 cup curds (dahi)
4 to 5 tbsp oil
10 to 12 long green chillies or as per taste
salt to taste

Powder the following together

1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1 1/2 tsp cumin seeds (jeera)
2 tsp mustard seeds ( rai / sarson)

Method 

1. Boil and peel the potatoes.
2. Mix with curds, ginger-garlic paste and salt. keep aside for ½ hr.
3. Slit the chillies.
4. Heat oil in a kadai and fry onions till light brown.
5. Add the chillies and the potatoes and cook till the liquid dries up. continue to cook till potatoes are well roasted.
6. Add the masala powder. fry for 1 minute. add ½ cup hot water and simmer for 5 minutes and remove from fire.