Shahi Mashroom Paneer

Shahi Mashroom Paneer

Ingredients

150 gm paneer (cut in to 1 inchs cubes)

150gm mushroom(boil and cut in to pieces)

2 onions

2 table spoon oil

1tea spoon jeera

3 tamatoes

100gm fresh cream

1tea spoon kasuri methi

25gm ginger

1/2teaspoon turmeric

red chilli powder(to taste)

1table spoon coriander

salt (according to taste)

3 table spoon shahi paneer masala

50gm cashew nut

method

Clean,wash& halve mushrooms.Cut paneer into half inch sized cubes.

Grind cashew nut into fine paste using ½ cup of water .

Grind Onions,tamato and ginger into fine paste.

Heat oil in a pan add jeera,turmeric,red chilli& onion-ginger paste and mix it .

Fry it till it becomes brown.

Add shahi paneer masala,cashew paste &cream

Add mushroom & paneer mix it well and cook for 2 to three minutes.

add kasuri methi,salt,1½ cup of water

Let it boil for 2 minutes.

Garnish it with cream& corriander.

Serve it.

Schezwan sauce

Schezwan sauce

Prep time -20 minutes, cooking time -15 minutes

Ingredients-

Red chilles-20 unseeded

Garlic and ginger paste 2 table spoon

Onion 4-5 chopped

Sugar 2 table spoon

Salt to taste

Soya sauce 2 tea spoon

Tomato ketchup ½ cup

Method-

Take one cup of hot water

Add red chilies and let it rest for 10 minutes

Now grind the chills.

Heat the oil a nonstick kadai, add onion, saute for 2 minutes add ginger, garlic paste.

Stir till it becomes light brown in color

Add chili paste, soya sauce, sugar, salt and tomato ketchup mix till the sauce thickens.

Cool the sauce and store it in an airtight container in the refrigerator.

Manchurian flavour chakli

Manchurian flavour chakli 

 

Ingredients

1 cup wheat flour

½ cup besan

½ cup rice flour

1 pack ching’s Manchurian masala

Oil for deep fry +2 table spoon

2 tea spoon sesame seed

Method

Heat oil in kadai meanwhile you prepare the dough.

Mix ching’s Manchurian masala powder in one cup of boiling water.

Make a paste of it by heating it & let it cool down

Take a bowl and add all the three flour in it

Add 2 tsp of oil (preferably hot oil ,sesame seed & Manchurian paste. Make dough with water. It should be a stiff yet smooth and non sticky

Put mixture in chakli mould and make chaklis on a piece of paper. Heat sufficient oil in a kadai till moderately hot.

Deep fry chaklis to a light golden brown and crisp. Drain onto an absorbent paper and allow to cool. Store in airtight tins.

spinach paneer Koftas!

 

spinach paneer Koftas

Ingredients-

1 boiled potato
50 gm paneer

1 bunch of boiled spinach(250 grm)

1 slice bread

1 cup fresh cream (malai)

1 onion

2 inches ginger

4 table spoon grated coconut

3 table spoon corn flour

15-20 cashew

1 table spoon kasoori methi

1 table spoon sesame seeds

1 tea spoon black pepper powder

1 tea spoon sugar

1 cup milk

1 tea spoon red chilly powder

¼ tea spoon turmeric powder

salt to taste

oil to deep fry

method-

for kofta

take a bowl and mash boiled spinach , bread & patato

keep it aside take another bowl and grate paneer in it

add salt , turmeric powder , red chilly powder

make balls out of both mixture outer from spinich

inner filling from paneer mixture

roll balls in cornflour powder

deep fry them till golden brown

For gravy

Divide onion into four parts and boil them in one cup of water.Drain out the water.

Prepare fine paste of cashew and coconut. Prepare another paste of boiled onion an ginger.

Heat oil in kadhai, add sesame, onion paste and fry them, till it leaves oil.

Add coconut and cashew paste and also add fresh cream(malai).

Add sugar, black paper powder, kasoori methi and salt to taste.

Fry it on low heat for 8-10 minutes, till it leaves oil.

Add one cup of milk, and after 2-3 minutes remove the kadhai.

Sprinkle with cardamom powder.

Now cut Koftas into two parts and add them in gravy.

And serve them hot.

Schezwan baby corn veg

                                 

Schezwan baby corn veg

Ingredients

250 gm capsicum

6-7 baby corn (half boiled)

2 onion (finely chopped)

2 tomato

2 tbsp oil

Salt to taste

3-4 tbsp schezwan sauce

1 tbsp honey

Method

Cut capsicum in square shape

Make puree of tomato

Cut baby corn into pieces

Heat oil in kadai

Fry finely chopped onion till it becomes brown

Add tomato puree into it

Cook it till it leaves oil

Add capsicum , baby corn & salt

Add 2 tbsp water to it

Close the lid & let it cook for some time in low heat

After 3-4 min open the lid and add schezwan sauce and honey

Cook it for 2 min 

Serve hot

Chocolate fudge

 

Chocolate fudge

This fudge is easy to make and very delicious. Enjoy this with your loved ones

Making Time : 10 minutes | Makes: 9-10 fudge

Ingredients-

Milk made 1 cup

Choco chip ½ cup

Dark chocolate 4 pieces

Butter 1 tbsp

Kajju and badam (fry and chopped)

Method-

Add milk made, butter, Choco chip & dark chocolate in a bowl

Heat for 1 min in microwave

Mix it till it becomes dough

Add nuts to it

Spread the dough in greased tray

Keep it in refrigerator for about 30 min

Cut the fudge into square pieces

Serve them or store them