Paneer pasanda

Paneer pasenda

Paneer pasanda

Ingredients

2 tbsp oil

1 tea spoon sesame seed

1 finely chopped onion  

3 chopped tomatoes 

½ tsp red chilli powder 

1 tsp coriander powder 

½ tsp turmeric powder 

Salt to taste

½ tsp garam masala powder 

1 tsp ginger garlic paste 

200 gms paneer

1 tsp magej paste

1 tsp cashew paste 

2 tbsp tomato puree 

1 tsp kasuri methi 

Method

Take some oil in a pan and heat.

Add chopped onions and fry till they turn pink

Now add three more onions chopped.

Then add some red chilly powder

Add coriander powder and turmeric powder and salt.

Now add the garam masala powder.

Then add ginger garlic paste and stir well. All cooking time of 4-5 minutes.

Now grind in a mixie with some water

Take oil in a kadai and heat add sesame seed and put this paste and.add some water..

Now cut the paneer into triangle shape and add it to the curry and stir cook for 2-3 minute.

serve hot with indian breads...................

chocolate coconut biscuits

chocolate coconut biscuits

Ingredients-

biscuits-

  1 cup ghee/ butter (chilled) 
  2 cup maida
  1 cup sugar
  1 cup coconut(crushed)
  1tea spoon baking powder
  1 tea spoon vanila essence
  1 cup milk

chocolate-

100 gm sugar
100 gm milk powder
1 table spoon cocoa powder
1 table spoon honey
75 ml water
1 tea spoon chocolate essence
50 gm salted butter

method biscuits-

mix ghee /butter(chilled)with baking powder and make a thick batter.
Except milk mix everything.
And add milk slowly and simultaneously mix it .
Make dough of the mixture
Divide the dough into equal 10-12 portion. make cookies from the dough.
Garnish it with coconut.
Pre-heat the oven at 180 degree celsius.
Put grease in the oven tray
Arrange the biscuits in the tray with the gap of 1 cm.bake it for 10-12 min
Take it out the cookies when it becomes light pink .

Method chocolate-

Prepare 3 strings syrup with sugar and water.
Add milk powder, cocoa powder,chocolate essence, butter,
In syrup.
Also add honey.
Off the flame and put the prepare batter in the between of two biscuits
Set them on room temprature.

mixed veg chow mien

Veg Chow mein is a favourite among kids and is liked by everyone. Use vegetables in a higher quantity, which will make the food tasty and healthy at the same time. Nothing can beat the tea time hunger other than Veg Chow mein..

 

mixed veg  chow mien

Ingredients-

2 cup noodles

½  cup capsicum (chopped)

1 carrot (chopped)

1 onion chopped

1 cup cabbage (chopped)

½  cup beans chopped

2 table spoon soya sauce

1 table spoon vinegar

1 table spoon chilli sauce

2 table spoon tomato sauce

Salt to taste

2 table spoon oil

Method-

Noodles boiled in water take care do not overcook stain noodles though cold water 3-4 times.

Add 1 tea spoon oil to the noodles to avoid sticking.

Heat oil in a yoke add chopped onion and stir fry few second add all vegetables and fry for 2-3 minute.

Add salt mix well now add boiled noodles and mix well add vinegar ,chilli sauce, soya sauce, tomato sauce and stir fry for ½ minute.

Server hot………….

Beetroot Halwa

Beetroot  Halwa

Beetroot  ka  halwa is a delicious Indian sweet made with beetroots. It is easy to prepare and taste is too

 awesome.

Ingredients-

500 gm beetroot

1 tea spoon ghee

1 litre Milk

1 tea spoon cardamom  powder

2 tea spoon ghee for frying  Cashews

1/2  cup dry fruits (choped Badam, Pista, Kaju)

1 tea spoon raisins

200 gm sugar

 1 cup Mawa

Method-

Wash the beetroots, peel and grate them. In a heavy base kadai , heat ghee now add the beetroots and let this cook on low flame  for 2 minutes.

Add  milk to boil stir continuously.

.When it starts getting thick, Add sugar, cardamom powder, ¼ of the total dry fruits and raisins.

Stir for 5-7 minutes. Now add Mawa and stir well on low flame till the mawa mixes.

Let it cook till the sugar dissolves and the milk has been absorbed.

Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot or cold.

Dahi vada (gujiya)

             Dahi vada (gujiya) 

Ingredients:
1 cup Urad daal (soak and grind)
Salt to taste
Oil for deep frying
2 cup Yogurt
½ cup  Milk to thin yogurt
2 tea spoon Roasted Cumin Powder
1 tea spoon Red Chili Powder
½ tea spoon black salt
Tamarind Chutney
1 table spoon kishmish & chiraungi
2 tbsp kaju

Method:
- Remove urad dal batter into a bowl and add Salt
- Whip the batter with a spoon to make it light and fluffy.Heat Oil on medium heat.
-. To make the vadas, wet you hand and scoop up a small portion of batter in your hand.Keep    kishmish & chiraungi in it.
- Using your thumb, make a small hole in the center of the batter.
-. Gently flip the batter into the hot oil. Repeat process for all the batter.
- Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.
-. Remove the vada onto a paper towel lined plate and let them cool for a few minutes.
- Take a medium bowl filled with water and add a little salt to it.
- Drop the cooled vada into the water and allow them to soak for 15-20 minutes.
- Remove vada and gently press them in your palms to squeeze out the water.
- Place squeezed vada into a serving platter or dish.
-Add enough water (or milk if your yogurt is sour),sugar,salt to yogurt to make it pouring consistency.
- Pour yogurt over the vada to completely coat and submerge them.
- Sprinkle black salt, Roasted Cumin Powder, Red Chili Powder to taste over the yogurt.
- Top with Coriander or Mint Chutney and Tamarind Chutney.
- Garnish with chopped cilantro/coriander leaves.
- Chill in the refrigerator until ready to serve.