Matar Panner

Ingredients:
1½ cups Fresh Peas, shelled
2 cups Paneer, cut into 1 inch square
2 large Tomatoes, chopped finely
½ cup single Cream/Sour Cream/Evaporated Milk
1 tbsp+2 tbsp Butter/Ghee
1 tbsp Kasoori Methi
1 tsp Jeera/Cumin Seeds
1 Bay Leaf
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste

To Grind to Paste:
2 medium Onions, roughly chopped
1 tsp Kashmiri Chilli Powder/Paprika
1 tsp Garam Masala
½ tsp Kitchen King Masala
¼ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder
2-3 tbsp Cashew Nuts, broken
½ inch Ginger
2-3 Garlic Flakes
2 Green Cardamoms

Method:

• Heat butter/ghee in a pan and shallow fry paneer cubes both the sides till they turn light golden brown colour. Immerse them in a warm water till required so that they don’t harden.

• To the same ghee/butter add jeera, bay leaf and kasuri methi and sauté till jeera starts to pop and splutter.

• Now add ground masala and fry it on a medium flame till oil starts to separate.

• Add finely chopped tomatoes, salt to taste and about ¾ to 1 cup of water and boil till gravy thickens.

• Add fresh/frozen peas, paneer and cream and cook for further 5-7 minutes over a medium flame.

Gajar (Carrot) ka Halwa

Ingredients:

3 Cups of grated carrots
1/2 cup of milk
1/2 cup of sugar
1-2 tblsp of Ghee
Few strings of Saffron
Few Cashwes and Raisins
4-5 Cardamom

Method:

• Take grated carrots and milk in a pan and cook.

• When the carrot is almost cooked add sugar and cook for few more minutes.

• When the sugar is melted add a spoon or two of Ghee.

• Fry cashews and raisins in ghee and add them to the halwa mixture.

• Atlast add cardamom powder and mix them well.

• Transfer the halwa into a serving dish and garnish them with cashwes and raisins. Serve it hot or cold.

Aloo Kofta Recipe

Ingredients:

For Koftas:
2 Potatoes
1 Carrot, finely chopped or grated
1/4 cup Green Peas
2 Green chillies, finely chopped
2 tbsp Gram flour
1 tbsp Garam Masala
2 tbsp Raisin
2 tbsp crushed Cashwew nuts
Salt to taste
2 tbsp Plain flour/Maida
Oil for deep frying

For Gravy:
1 Onion, Chopped
2 Tomatoes, Chopped
1 tbsp Garam Masala
1 tsp Chilli Powder
1/2 tbsp Kitchen King Masala(optional)
1/2 cup Cream
1 tbsp Butter
Salt to taste
Grind together:
1 Onion
2 Cloves
1/2 inch Cinnamon
2 Cardamom
1 inch Ginger
3 Garlic pods

Method:
      
      For Kofta:

• Boil potatoes, peel and mash it. Add finely cut carrots and steam cooked green peas to it.
• Mix it together with salt, chillies, gram flour, garam masala, cashwes and raisins.
• Make into lime sized balls and coat them with think flour paste mixed with water.
• Deep fry until they turn golden brown in medium flame and keep aside.

      For Gravy:

• Heat butter in a pan, fry onions until crisp.
• To this add ground masala, garam masala, kitchen king masala, chilli powder and fry in medium flame till oil separates from it.
• Add chopped tomatoes, cream, salt and enough water and allow the gravy to boil till it becomes tthick.
• Gently slip koftas and boil for a minute.
• Serve Koftas with rice or roties.

Corn Capsicum Recipe

Ingredients:

• 5- 6 Baby Corns
• 2 Capsicums
• 2 Onions
• 1/4 cup Spring Onions, chopped
• 3- 4 tbsp Coriander Leaves, chopped
• 1 Tomato, chopped
• 1 tbsp Tomato Sauce
• 1 tbsp Soy Sauce
• 1 tbsp Chilly Sauce
• Salt (to taste)
• ¾ cup Water
• 2 tsp Chilly Powder
• 1 tbsp Corn Flour

How to make Corn Capsicum : 

• Boil the corns and slice them into 1-inch slanting pieces.
• Wash onions and capsicums & then dice them into square-shaped pieces, of approx 1 inch. 
• Now, take a deep bottomed pan and heat some oil in it. When the oil becomes hot, fry onion pieces in it. Add chopped tomatoes to it and fry till they turn soft. Add chopped coriander leaves and spring onions and fry for a minute. 
• Sprinkle some water and chilly powder over the above mixture and mix well. 
• Add capsicum, salt, baby corns, tomato sauce, soy sauce and chilly sauce to it and saute them well, for 3 minutes. 
• Dissolve the corn flour in some water and add to the mixture. 
• Now, add the remaining water and mix well. Cook till the mixture gets a gravy consistency. 
• Serve hot.

Chicken Nuggets

Ingredients :

• 2 nos, Chicken breast piece, cut into thick strips
• 1 tbsp Dijon Mustard
• Salt to taste
• Crushed pepper to taste
• 1 tsp dried mixed herbs
• 2 nos.Egg
• 1/3 cup Maida
• ½ cup Bread crumbs
• Fortune oil for deep frying
• Tomato ketchup
• Thousand island dressing

Method :

• Combine the chicken strips, mustard, salt, pepper, herbs and 2 tsp oil in a bowl and marinate for 15 to 20 minutes.
• Break 2 eggs in a glass bowl and whisk lightly using a fork.
• Combine maida and water to form a smooth paste.
• Dip a piece of chicken in egg, followed by maida.
• Now dip this piece in bread crumbs and ensure it’s coated uniformly.
• Deep fry in hot oil till crisp and golden brown in colour.
• Follow same procedure for remaining chicken pieces and serve immediately with ketchup.

Microwave Jeera Rice Recipe

Ingredients :

• 1/2 cup basmati rice

• 1 tsp jeera

• Salt to taste

• 1 tablespoon ghee (clarified butter)

Preparation :

• Wash rice and soak in water for 1/2 an hour. Drain.

• Take a big microwave safe bowl. Put ghee in it and add jeera. Cook uncovered, on High for 30 seconds.

• Add rice, salt and 3 cups of water. Mix well. Cover with a micro safe lid or a cling film through which some holes have been pierced.

• Cook for 13 minutes on High.

• Let it stand for 5 minutes. Serve jeera rice hot with some curry or vegetable.

Vegetable Fried Rice Recipe

Ingredients :
Basmati Rice 1 kg,
Raisins: 20 gm,
Apricots dried: 2,
Walnut: 2 made in small pieces,
Almond: 20 gm,
Cinnamon sticks 2, finely powdered,
Cloe: 10-12,
Turmeric powder: 1/4 tsp,
Onion: 250 gm, cut vertically,
Green peper: 100 gm finely chopped, seedless,
Carot: 200 gm finely chopped,
French beans: 250 gm finely chopped,
Garlic petals: 10 finely copped,
Black pepper: 7-8 powdered,
Salt: 1 tbsp,
Bay leaf: 1,
Fresh coriander leaves: 50 gms,
Oil: 250 gm,
Sugar: 20 gm.

Preparation :

Roast rice with little amount of oil and cook it for 10 minutes, decant remained water. Do not cook rice to complete. Keep aside until vegetable fry mix is ready.

Vegetable Fry Mix :

In another large bottom vessel, pour oil and heat it to become hot, to hot oil add garlic, bay leaf, cloe and onion, let onion fry on low fire until it become light pink to orange tint, add black pepper powder. Add finely chopped vegetables, french beans, carrot, and green pepper continue heating on medium for another 5-7 minutes. Add the turmeric powder, salt and mix it well. Add the cooked rice to above mixture and keep mixing well on the low fire for a minute. Cover the vessel and let it cook for another 5 minutes. Add approx. 20 gm sugar and mix it once.

Take it out from the vessel and garnish the rice with chopped walnut, almond, raisins, cinnamon powder, dry apricot finely diced and fresh coriander leaves.

Deep Fried Onion Rings

Ingredients :

Onions                    -    250g
Plain flour                -    60g
Milk                        -    60ml
Vegetable oil            -    to deep fry
Sea salt / pepper      -    to taste

Method :

• Peel the onions and cut across the onion into 2mm slices. Take extra care with cutting, as the onion will be round and may move as you cut across it. Hold it firmly on your board

• Using your fingers, separated the sliced onion layers, hopefully leaving you with onion rings

• Season the flour with salt and pepper, Place into a dish

• Pour milk into another dish

• Heat enough oil in a heavy-based saucepan to deep fry the onions

• Pass the onion rings through the milk and into the seasoned flour. Shake off any excess flour and carefully lower into the hot oil. Fry for a few minutes until the onions are crispy and golden in colour. Don’t try to fry too many rings in one go

• When crispy and golden, remove from the oil and drain on kitchen paper. Serve hot.

American Chopsuey

Ingredients :

¼ cup Chicken(boiled, shredded)
½ cup Spring Onion(chopped)
¼ cup Carrot(chopped)
¼ cup Bell pepper
¼ tsp. Black Pepper
1 tsp. Ginger(paste)
¼ tsp. Red Chili Powder
1 cup Chicken(stock)
4 tbsps. Tomato Sauce
1 tbsp. Soy Sauce
½ tbsp. Chili Sauce (green)
Salt to taste
1 tbsp. Sugar
1 tsp. Vinegar
1½ tbsps. Corn Flour
¼ lb. Noodles

For the chopsuey sauce :

1. Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, bell peppers, chilli powder and salt.
2. Stir fry this over high heat for a minute before adding chicken pieces. Fry another couple of minutes.
3. Add tomato sauce, chilli sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.
4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
5. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :

1. Boil water, add noodles and salt. Cook uncovered for couple of minutes till the noodles are soft and firm  but not mushy.
2. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
3. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in circles.
4. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel.

To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.

Serve immediately.

Chicken Manchurian Recipe

Ingredients:

1)  1 kg of small pieces of chicken
2)  Soy Sauce - 300 gms
3)  200 gms Ginger cut into small pieces
4)  300gms Garlic cut into small pieces
5)  Coriander leaves
6)  1 Onion cut into long pieces
7)   All purpose flour - 200 gms
8)   Egg - 1
9)   Bell pepper - 1 cut into small pieces
10) Agin-o-motto - a pinch
11) chili powder, salt, black pepper to taste

Preparation:

1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chili powder to make a paste.

2) Add the chicken to the paste and let it for 45 minutes
3) Heat some oil in a pan and deep fry the chicken.
4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces.
5) Add soy sauce, water and let it boil
6) Add the fried chicken pieces to the boiling mixture.
7) Add the agin-o-motto and coriander leaves.
8) Chicken Manchurian is ready to be served.

Veg Momo Recipe

Ingredients:

•  50 g Cabbage
•  50 g Carrots
•  3 Mushrooms
•  1 Spring onions with greens
•  A few sprigs coriander leaves
•  Salt to taste
•  White pepper powder
•  1 1/2 tsp Oyster saucet
•  1 tsp Dark soya sauce
•  1” Ginger
•  4 Cloves garlic
•  1 1/2 tsp Sesame oil

For Dough:
•  1 cup Refined flour
•  Salt to taste
•  Water

For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing.

For Dough: Mix flour, salt and water to make a semi stiff dough.  Keep covered under cling wrap for 1 hour. Remove and knead again for a minute.

Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool.  Heat 1 tsp oil in a wok and  toss the momos for glaze and keep aside.

Mutton Tikka Recipe

Ingredients:

Mutton          :  1/2 kg, chopped to1-inch pieces
Hung curd     :  1/2 cup
Butter           :  2 tablespoons
Coriander      :  3 tablespoons, chopped
Garlic           :  2 cloves, crushed
Mint              :  3 tablespoons, chopped
Chilli powder  :  1/2 teaspoon

Method :

• Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces  in it for one night.

• The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.

• Pre-heat the convection oven at 200 degrees.  

• Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.

• Then brown it on convection mode on 200 degrees for 5 minutes.

• Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.