Chinese Noodle and Mushroom Soup

8/8/2019 Chinese Noodle and Mushroom Soup

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Chinese Noodle and Mushroom Soup

Ingredients:

1 Tbs. vegetable oil

2 cups sliced mushrooms (6oz/170g)

1 tsp. minced garlic

4 cups chicken or vegetable

stock 2 cups egg noodles or 2 packets

instant noodles)

2 Tbs. sherry or rice wine1 Tbs. sesame oil

Dash of hot pepper sauce or hot

chili oil1/2 cup chopped spring onions

Method:

1. In large saucepan, heat oilover medium heat

2. Cook mushrooms and garlicfor 2 minutes.

3. Add stock and 2 cups (500ml) water

4. Bring to boil.5. Add noodles, sherry, lemon

juice or rice vinegar, sesameoil and hot pepper sauce

6. Reduce heat, cover andsimmer for 3 minutes.

7. Stir in spring onions.

Yield: 4 servings

szechuan soup

Ingredients:

1 cup thinly stripped tofu

1/4 cup shredded bamboo shoots2 tbsp shredded carrot1/4 cup thinly sliced mushroom

1 cup thin strip of chicken meat

or lean pork

1/2 cup finely chopped springonion

1/2 cup water chestnut, thinly

Method:

1. Put mushroom in boiling

water 2. Cover with lid, remove from

fire and let it stand for 20-30minutes

3. Drain and keep aside4. Heat oil in a sauce pan5. Saute mushroom, ginger and

garlic for 2 minutes



sliced

2 garlic cloves, finely chopped

1 tbsp fresh grated ginger 2-3 red hot chillies, deseeded

and cut into thin strips

2 eggs1 tbsp soy sauce

1/2 tsp chilli sauce

2 tbsp vinegar 1 tsp cornstarch

3 cups chicken stock

2 cups water

1 tbsp sesame oilSalt as per taste

Pepper as per taste

6. Add chicken pieces7. Let it cook till it turns white8. Add bamboo shoots and

carrots9. Cook for another 2 minutes

10.Add water and chicken stockand bring it to boil11.Simmer for 5 minutes12.Dissolve cornstarch in 3 tbsp

water 13.Slowly stir mixture into soup14.Stir till soup boils15.Add water chestnut, vinegar

and soy sauce16.Add tofu, spring onion, salt

and pepper

17.Bring it to boil again18.Beat the eggs19.Slowly pour the eggs, stirring

soup vigorously

20.Serve hot

Chinese Chicken Fried Rice

Ingredients:

basmati rice - 2 cups

chicken breast - 2 piecesegg - 4 nos

capsicum - 1 medium chopped

fresh green peas - 1/2 cup

onion - 1 large choppedaginomotto - 1 pinch

pepper pdr - 1 tsp

oil - 1/4 cupsalt to taste

Method:

1. Cook rice adding a teaspoonof oil, salt and keep aside.

2. Boil chicken, cut it into smallpieces and keep aside.

3. In a wok heat oil, add

chopped onion and saute till itbecomes soft.4. Pour the beaten egg to it and

scramble nicely.5. Then add peas, capsicum

and shredded chicken into itand saute for 3-5 mins.

6. Now add rice and all powders



and cook till the rice getsmixed well.

7. Serve hot with any spicy sidedish.

Chop Suey

By

Time: 15-30 mins |

f avorites

Ingredients:

Fried noodles - 400 gm.

Sauce for Chopsuey

Oil - 4 tbsp

Juliennes of carrots - ½ cup

Capsicum strips - ½ cup

Chopped spring onions - 1 cupCooked, shredded chicken - ½

cup

Chilli paste - 1 tsp or to tasteTomato sauce - 4 tbsp

Vinegar - 2 tsp

Sugar - 1 tbspDark Soya sauce - 1 tsp

Chicken stock - 2 cup

Corn flour - 2 tbspSalt - to taste

MSG - ½ tsp

Method:

1. Heat the oil, and stir fry thevegetables.

2. Add Chicken, chilli paste,tomato sauce, vinegar, sugar,Soya sauce and chickenstock. Allow to boil.

3. Mix corn flour with ¼ cup of water and add to the sauce.

4. Add salt and MSG.5. Simmer for 2-3 minutes.6. To serve place some fried

noodles on each servingplate and top with the sauce.

Note: Vegetarians may omit thechicken and use water or vegetablesauce instead of chicken sauce.Serves 4

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Prawn & Mushrooms in Hot Garlic Sauce

By

Time: 15-30 mins |

Ingredients:

Prawns / Mushrooms - 1/2 cup

Dark Soya sauce - 2 tspSalt & pepper - to taste

Corn flour - 1 tsp

Egg white - 1

For Sauce

Oil - 1 tbsp

Garlic - 1 tbsp, minced

Chilli paste - 1 tspDark Soya sauce - 1 tsp

Salt - to taste

Sugar - 1 tsp

Corn flour - 1 tbspAjinomoto - ¼ tsp

Method:

Combine all the ingredients.Marinate for ½ hr. Deep fry in hot oil,drain and keep aside.

Method for sauce

1. Mix corn flour with 1 cupwater, Soya sauce, sugar,Ajinomoto and salt.

2. Heat oil, fry garlic till brown.3. Add prawns / mushrooms. ,

fry for 1 minute.4. Add rest of the ingredients

and simmer for 2-3 minutes.Serve hot with noodles or fried rice

Serves 2

Chicken Manchurian (Indo-Chinese)

By

Time: 15-30 mins |



f avorites

Ingredients:

For making the chicken

marinade:

Boneless chicken - 3/4 lb (cut

into 1 1/2 inch length thin

strips.)All purpose flour or maida - 3

tsp

Ginger Garlic Paste - 2 - 3 tsp

Ajinomoto - 1/2 tspSoya Sauce - 1/2 tbsp

Chili sauce - 1 tsp (optional)

Salt to tasteOil for deep frying

For making the sauce:

Ginger, finely chopped 1 tsp

Garlic, finely chopped 1 tspGreen chillies, finely chopped 2

tsp

Spring onions - finely chopped -5 tbsp

Soya sauce - 1/4 tbsp

Chili sauce - 1/2 tsp (optional)Tomato sauce/ketchup - 1 tbsp

(optional)

Black Pepper powder - 1/2 tsp

Sugar - 1 tspAjinomoto - a pinch

Chicken stock - 1/4 cup (or canuse Maggi/Knorr Chicken SoupCubes)

Maida/All-purpose flour with

water (mix 3 tbsp of maida &1/4 cup of water)

Oil 2 tbsp

Salt To taste

Method:

1. Combine all the ingredientsfor the marinade (except oil)and set aside for 1/2 - 1 hour.

2. Heat the oil in a frying pan.Deep fry the chicken pieces afew at a time.

Drain when golden brownand cooked. Keep aside.

3. In another pan, heat oil, andthen add the chopped ginger,garlic and green chillies andfinally some spring onion andsaute for a minute.

4. Add the soya sauce, chilisauce/tomato sauce, pepper,sugar, ajinomoto, stock andsalt.

5. Add little water and bring to aboil. Add the fried chickenand cook for 3 minutes.

6. Then add the maida andwater mixture and stir so thatno lumps are formed.

7. Cook for a few minutes untilthe mixture thickens slightly.

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Prawns in Chilli SauceBy

Time: 15-30 mins |

f avorites

Ingredients:

500 to 700 gms - prawns

¼ tsp - ginger, ground

1 no - egg white

1 ½ tsp - cornflour 5 tbsp - oil

1 ½ tsp - salt

For the Sauce:

2 tbsp - chilli sauce3 tbsp - tomato puree

1 ½ tbsp - soya sauce

2 tbsp - chicken stock 2 tsp - cornflour

2 tbsp - water

1 ½ tbsp - dry sherry2 tsp - vinegar

Method:

1. Clean, cut the prawns intohalf, rub them with salt andginger and keep aside for 15-20 mins.

2. Make a batter out of the eggwhite and cornflour and coatthe prawns with it.

3. Prepare the sauce by heatingtogether the chili sauce,puree, soya sauce, vinegar and chicken stock.

4. Make a paste with 2 tspcornflour and 2 tbsps. water.

5. Add this paste to the mixturewhile boiling and stir till saucethickens.

6. Heat the oil and fry theprawns, put these friedprawns into the sauce.

7. Let the sauce come to a boilbefore serving.





Home-made Pizza

By

Time: 30-45 mins |

Ingredients:

2 Cups All-purpose Flour or 1

1/2 cups All-purpose and 1/2cup Wheat Flour

1 teaspoon Ajwa (will ease the

process of digestion!!)1 teaspoon Italian seasoning or

Parsley or Oregano flakes

3 cloves of fresh garlic (finelychopped)

3 finely chopped green chilies

(optional)2 teaspoon yeast

1/2 teaspoon sugar (optional - its

takes out the bitterness from

yeast)

3 teaspoon oil (any kind)Salt to taste

You will also need shredded

mozzarella cheese or pizzacheese and toppings of your

choice.

Method:

1. Preheat Oven to 400 F. (thisis a must)

2. Take the dough as it iswithout trying to blend it again

on a pizza pan or cookie pan.3. With a rolling pin roll the

dough to the edges.4. Spread a thick layer of sauce

on the dough.5. Sprinkle some shredded

mozzarella cheese or pizzacheese on it.

6. Garnish with the toppings youlike. Common ones are slicedor chopped red onions, sliced

tomatoes, mushrooms,ground meat, green peppers,pineapple, jalepeno peppers.

7. Sprinkle cheese after yougarnished all the toppings onthe pizza.

8. Set oven to 350 F.9. Be sure to put the pizza pan

on lowest rack possible andlet it bake to 18-20 minutes or cheese is melted and crust

(bottom) is brown.

Enjoy your home-made pizza withCoke or Pepsi. Happy Eating!!

This recipe is for one 12" pan Pizza



]

Chikn piza

Ingredients:

• 1 lb Boneless chicken breast

• 1 Pizza frozen dough• 4 tsp Pepper

• 1 Cup sliced mushrooms• 1 Vegetable cooking spray

• 4 Ounces Mozzarella cheese

• 1/2 tsp Thyme

• 1 tbsp Olive oil• 1 Minced Garlic clove

• 2 Sliced cups purple onions

• 1 Cup Red bell pepper • 1/4 tsp SaltCooking Instructions:

• Heat oil in a skillet over medium-high heat.

• Add chicken, salt, pepper and garlic and heat it for few minutes.

• Add onions, bell pepper, mushrooms and thyme and saute for few minutes into thechicken mixture, until chicken is cooked. Keep it aside.

• Unroll pizza dough and pat into a 12-inch pizza pan coated with cooking vegetable spray.• Splash half cup cheese evenly over the dough.

• Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese. And

bake at 425 degree Fahrenheit for 15 minutes or until crust is golden.

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Tomato Puree PizzaTopping

Ingredients

Onion

Garlic

Butter Tomato Puree

Cinamon-clove powder

Method

1. Chop two onions finely. Grate 2 flakes garlic.



2. Heat 1 tbsp.butter, add onions, garlic, stirfry till transparent.

3. Add 1 tin tomato puree, bring to a boil.

4. Add 1/2 tsp. omam seeds, 2 tsp. sugar, 1/2 tsp. cinnamon clove powder.5. Stir, add 1 tbsp. cornflour dissolved in 1/4 cup water.

6. Stir continuously till it boils again.

7. Simmer and cook till thick.8. Use as pizza sauce, with desired veggies for topping, and cheese.

Makhani

Ingredients :

• Black Urad Dal - 100gms

• Rajmah Rice - 25gms

• Red Chilli Powder - 1tbs

•

Oil - 1tbs• Butter - 50gms

• Cumin Seeds - 1tsp

• Chopped Onion - 1cup

• Chopped Ginger - 1tbs• Chopped Garlic - 1tbs

• Chopped Tomatoes - 1/2cup

• Garam Masala - 1tsp

• Fresh cream (malai) - 1/2cup

• Salt - to taste

Method of Preparation :

Wash and soak black urad dal and rajmah rice overnight in 5 cups of water.

Cook the soaked dal and rajmah in 5 cups of water with salt and red chili powder. In athick bottom pan heat oil and butter. Season cumin seeds. Add chopped onions and sauté

until golden brown. When it is done, add chopped ginger, garlic and tomatoes. Sauté till

tomatoes are well mashed and oil separates. Add boiled dal and rajmah rice and mixwell.

Add garam masala powder to the dal makhani and simmer for 15 minutes. Add fresh

cream and let it simmer for 5 minutes. Serve hot with naan or paratha.

Dal Makhani

( A rich combination of dals, cooked and mashed and garnished with cream )

http://www.webindia123.com/cookery/region/punjab/dalmakh.htm

http://www.webindia123.com/cookery/region/punjab/dalmakh.htm



Category : Curriesand Dals

Preparation Time : 20mts

Region : Punjab

Soaking Time : 4 Hours

Cooking Time : 1 Hour

INGREDIENTS :

For boiling with the dal :

200gms Urad Dal, saboot (Whole BlackGram), soaked for 3 to 4 hours50gms Rajma (Red Kidney Beans),soaked for 3 to 4 hours2 pinches Asafoetida2 pinches Soda bi carb1 inch Ginger, Chopped fine4 Cloves Garlic (Optional)5 Cups Water 3 ½ tsp Salt2 Red Chilies, broken into bits

For the Dal :

4 Small Tomatoes1 Cup Milk¾ Cup Curd, Beaten2 tsp Coriander powder

3 - 4 Green Chilies1tsp Tandoori Masala powder ½ tsp Garam Masala Powder 1tbsp Coriander leaves, Chopped3-4tbsp Butter 3 tbsp Ghee½ Cup Cream

METHOD :

Boiling the Dal :

Pressure-cook the Urad dal and Rajma with all the remaining ingredients. After the first whistle, cook on a

very low heat for 30 mts. Uncover the lid and continue to cook on low heat by mashing lentils against thesides with a wooden spoon. Scrape off the lentils that cling to the sides as the liquid diminishes andincorporate in to the simmering dal. Add half of the butter to the dal.

To prepare the Dal :

Blend Tomatoes and Green Chilies together in a liquidizer. Heat Ghee. Add Tomato puree. Sauté until Gheefloats on top.

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Add Curds and coriander powder. Cook for a few seconds. Add this Tomato mixture to the boiled Dal. AddMilk, Garam Masala powder, Cream and Tandoori Masala to the Dal. Simmer on a low heat for about 10minutes, stirring occasionally.

To Serve :

Remove to a bowl, garnish with the remaining Butter and Coriander leaves and serve with Tandoori Roti or Phulka.

CRISPY NOODLE RICE

Ingredients Quantity

Rice (boiled) 1 cup

Noodles (boiled & deep-fried) 1 cup

Oil 2 tbsps

Garlic (crushed) 2-3 cloves

French beans (finely chopped) 6-8

Carrots (grated) 2 medium sized

Green peas (boiled) ½ cup

Red chilli paste 1 tsp

Capsicum (deseeded & finely chopped) 1 medium sized

Salt to taste

Vinegar 1 tbsp

Spring onion greens (sliced) 3 stalks

Method of preparation



1. Heat oil in a wok. Add crushed garlic and sauté. When it changes colour, add Frenchbeans, carrots and sauté for a minute.

2. Add boiled peas, red chilli paste, capsicum and salt. Toss and mix.

3. Add boiled rice and mix using two spoons.

4. Crush crisply fried noodles and add. Add vinegar, spring onion greens and mix.

5. Serve immediately.

MAA CHOLE DI DAL


Bengal gram split (chana dal) ½ cup

Black gram split with skin (chilkewali urad dal) ½ cup

Ginger 1 inch piece

Green chillies 3

Onion 1 medium sized

Tomatoes 2 medium sized

Fresh coriander leaves a few sprigs

Salt to taste

Turmeric powder ¼ tsp

Desi ghee 2-3 tbsps

Butter 1 tbsp

Cumin seeds 1 tsp

Red chilli powder ½ tsp




1. Mix the two dals, wash and soak in four cups of water for an hour. Drain.

2. Peel, wash and chop ginger finely. Remove stems, wash and chop green chillies. Peel,wash and chop onion finely. Wash and chop tomatoes. Clean, wash and chop corianderleaves.

3. Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Stir wellwith a ladle to make a homogeneous mixture of the dals without mashing them.

4. Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger.Stir and add onion and sauté till onion turns light brown.

5. Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half aminute.

6. Add the tempering to the dal and mix. Simmer for a few minutes and serve hot garnishedwith chopped coriander leaves.

PALAK CHOLE


Chickpeas ( kabuli chana ) 1 cup

Spinach 2 bunches

Green chillies 3 – 4

Ginger 1 inch piece

Garlic 4 - 5 cloves

Ghee 2 tbsps

Cumin seeds 1 tsp

Tomato puree 1 cup

Red chilli powder 1 tsp

Garam masala powder 1 tsp



Salt to taste


1. Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, addthree cups of fresh water and pressure-cook till done. Drain and refresh.

2. Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refreshand blend to a puree.

3. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the threeto a coarse paste using a little water.

4. Heat ghee in a kadai , add cumin seed and sauté till it changes colour. Add green chilli-ginger-garlic paste and fry for a minute.

5. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a fewminutes or till the ghee leaves the masala.

6. Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heatfor five to six minutes.

7. Serve hot.

SHANGHAI STEWED NOODLES


Noodles 200 gms

Oil 1 tbsp

Garlic (crush) 6-8 cloves

Onion (slice) 1 mediums ized

Carrot (halve & slice) ½ medium sized

Mushrooms (slice) 4

Cabbage (1 inch pieces) ¼ small sized



Capsicum (deseed & cut into 1 inch pieces) ½ mediums sized

Vegetable stock 5 cups

Cornstarch 1½ tbsps

MSG ¼ tsp

White pepper powder ½ tsp

Salt to taste

Spring onion greens (slice) 1

Chilli oil 2 tbsps


1. Heat oil in a wok, add the crushed garlic, sliced onion and stir-fry briefly. Add carrot,mushroom, cabbage, capsicum and continue to stir fry for a minute.

2. Add vegetable stock, bring to a boil and add noodles. Cook on high heat for twominutes, reduce heat and simmer for four to five minutes or until noodles are almostcooked.

3. Blend cornstarch in half a cup of water.

4. Stir in MSG, white pepper powder, salt to taste and blended cornstarch. Cook onmedium heat for a couple of minutes or until the sauce thickens, stirring frequently.

5. Add spring onion greens, drizzle chilli oil and serve hot.

BESAN KE LADOO


Gram flour (besan) 4 cups

Cashewnuts 12-15



Almonds 12-15

Ghee 1 cup

Green cardamom powder 1 tsp

Powdered sugar 2 cups


1. Sieve besan through a fine sieve and set aside.

2. Coarsely grind cashewnuts and almonds and keep aside.

3. Melt ghee in a kadai and add besan. Cook on low heat till besan is well done and gives outan aroma. This normally takes about fifteen to twenty minutes. Add cardamom powder,ground cashewnuts and almonds. Stir and take it off the heat.

4. Let it cool for a while. Finally add powdered sugar and mix well. You may use your handsto mix this.

5. Shape into walnut-sized spherical shaped ladoos and store in an airtight container.

Chef’s Tip: While serving Besan Ladoos that have been kept for a few days in the refrigerator,warm them for fifteen to twenty seconds in the microwave. They will not only become soft but

also seem freshly made.

DHAABAY DI DAAL


Black gram split with skin (chilkewali urad dal ) ½ cup

Bengal gram split (chana dal ) ¼ cup

Red kidney beans (rajma) ¼ cup



Oil 4 tbsps

Garlic (finely chopped) 8–10 cloves

Onions (finely chopped) 2 medium sized

Green chillies (finely chopped) 2–3

Red chilli powder 1 tbsp

Cumin powder ½ tbsp

Tomatoes (finely chopped) 3 medium sized

Butter 3 tbsps

Salt to taste

Fresh coriander leaves (finely chopped) ¼ medium bunch

Kasoori methi 1 tbsp


1. Soak urad dal , chana dal and rajma in three cups of water for at least six

hours.

2. Drain soaked dals, add six cups of water and pressure-cook for half an houror until the dals are completely cooked. Mix them properly with a round ladle.

3. Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown. Addonions, green chillies and sauté for four to five minutes or until the onions aregolden brown in colour.

4. Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes andcook on high heat for three to four minutes, stirring continuously. Stir in thecooked dals and butter and mix well.

5. Add salt, coriander leaves and cook dal for ten minutes on low heat, stirringoccasionally.

6. Crush kasuri methi between the palms, sprinkle on the dal and serve hot.



DOI MACH


River fish (1 inch thick slices) 600 gms

Yogurt 1 cup

Salt to taste

Ghee 2 tbsps

Bay leaves 2

Cloves 4-6

Green cardamoms 3-4

Onions (grated) 2 small sized

Green chillies (slit) 3


1. Clean, wash and cut fish into one inch thick slices. Whisk yogurt, add salt and marinadefish in this for twenty minutes.

2. Heat ghee in a kadai and add bay leaves, cloves and green cardamoms. Cook for fifteenseconds. Add grated onions. Sauté for five to seven minutes.

3. Add slit green chillies and fish along with the yogurt. Bring to a boil. Cover and cook on alow heat for seven to eight minutes.

Chef’s tip: Some people like this recipe cooked in mustard oil. If you wish to use mustard oil,heat it to a smoking point, cool it and then use as normal.



DUM ALOO


Potatoes, boiled, peeled and diced 250 gms.

Poppy seeds (khuskhus), soaked 2 tbsps.

Ginger 2”

Green chillies 4

Peppercorns 6

Cinnamon 1”

Cloves 4

Black cardamom 2

Coriander powder 1 tbsp.

Cumin seeds 1 tsp.

Asafoetida a pinch

Dry mango powder 2 tsps.

Coriander leaves 2 tbsps.

Salt to taste

Oil 2 tbsps.


1. Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, blackcardamoms, coriander powder to a fine paste.

2. Heat oil, add cumin seeds. When they crackle, add asafoetida.



3. Add the ground paste and saute till it begins to leave the oil.

4. Add the boiled and diced potatoes, salt and amchur and mix well. Add water and simmerfor 5 minutes.

5. Serve hot, garnished with chopped coriander leaves.

KADAI PANEER


Cottage cheese ( paneer )(1 inch triangles) 500 gms

Oil 3 tbsps

Bay leaves 2

Cloves 2

Cinnamon 2 one inch sticks

Red chillies whole 2

Coriander seeds (crushed) 2 tbsps

Onion (sliced) 1 medium sized

Ginger paste 2 tsps

Garlic paste 2 tsps

Coriander powder 1 tsp


Tomatoes (chopped) 5-6 medium sized

Salt to taste




1. Heat oil in a kadai . Add bay leaves, cloves, cinnamon, red chillies broken into twoand half of the crushed coriander seeds. Sauté for half a minute.

2. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste.Cook for another thirty seconds.

3. Add coriander powder, red chilli powder and tomatoes. Cook on high heat till oilleaves the masala. Add paneer pieces and salt. Add half a cup of water. Cookcovered on low heat for five minutes.

5. Serve hot garnished with remaining crushed coriander seeds.

KHEEMA POTLI


Mutton mince (kheema) 400 gms

Refined flour (maida) 1 cup

Semolina (rawa) 2 tbsps

Salt to taste

Ghee ¼ cup

Oil 2 tbsps + to deep fry

Cumin seeds 1 tsp

Ginger (chopped) 2 one inch pieces

Green chillies (chopped) 3


Coriander powder 1 tbsp

Cumin powder 1 tsp

Yogurt ¾ cup

Garam masala powder 1 tsp



Fresh coriander leaves (chopped) 2 tbsps


1. Knead together maida, rawa, salt and ghee with warm water to make a stiff dough. Keepcovered for thirty minutes. Divide the dough into twenty equal sized balls.

2. Heat two tablespoons of oil in a kadai and add cumin seeds. When they start changingcolour, add kheema and sauté till half cooked. Add half a cup of water if required.

3. Add chopped ginger, green chillies, red chilli powder, coriander powder, cumin powder andsalt and mix well. Cook covered on low heat for fifteen minutes. Then add yogurt. Cook onhigh heat for ten minutes, stirring continuously. Cook till the kheema is fully cooked andcompletely dry.

4. Sprinkle garam masala powder and coriander leaves and mix well. Cool. Divide intotwenty equal portions. Set aside to cool.

5. Roll the dough balls into small puris (three inch diameter). Place a kheema portion in the

centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak . Seal by pressing the top.

6. Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown. Drain ontoan absorbent paper.

7. Serve with chutney of your choice.

MUSHROOM CAPPUCCINO


Mushrooms (sliced thickly) 15 large sized

Butter 1 tbsp

Bay leaf 1

Onion (finely chopped) 1 small sized



Garlic (finely chopped) 4-6 cloves

Vegetable stock 4 cups

Salt to taste

White pepper powder ¼ tsp.

Cream ¾ cup

Milk (chilled) 1 cup

Cinnamon powder ½ tsp.


1. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two tothree minutes or till onion becomes translucent.

2. Add mushroom and sauté for a minute. Add one cup of vegetable stock and cook for fivemore minutes. Remove from heat and cool. Remove bay leaf.

3. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it.

4. Return to heat and bring it to a boil, add salt and white pepper powder and simmer thesoup for two to three minutes.

5. Add the cream and remove from heat. Place soup in individual cups.

6. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in itwhich can be collected with a ladle and placed on the hot mushroom soup giving it acappuccino affect. Sprinkle cinnamon powder and serve.

Chef’s Tip: Milk with high fat content will give best results with the froth making.

SWEET CORN VEGETABLE & EGG SOUP




Sweet corn (cream style) 150 gms

Sweet corn kernels ½ cup

Cabbage (finely chopped) ¼ small sized

Carrot (small cubes) ¼ medium sized

Cornstarch 3 tbsps

Oil 2 tbsps

Vegetable stock 4- 5 cups

Salt to taste

White pepper powder ¼ tsp

Sugar ½ tbsp

MSG ¼ tsp

Egg (beaten) 1

Spring onion greens (chopped) 2-3


1. Blend cornstarch in half a cup of water and set aside.

2. Heat oil in a wok or a pan and add cabbage, carrot and corn kernels. Stir-fry for twominutes. Stir in vegetable stock and bring to a boil.

3. Mix in cream style sweet corn and continue cooking for two to three minutes or until thecream style corn is mixed well.

4. Add salt, white pepper powder, sugar and MSG. Stir in blended cornstarch, cook on highheat for a minute or until the soup has thickened, stirring continuously.

5. Take the soup off the heat and pour the beaten egg in a thin drizzle and mix lightly. It willform thin strings.

6. Serve piping hot, garnished with chopped spring onion greens.



Paneer Shaslik

Ingrediants:

• 1/2 kg paneer (cottage cheese) cut into 1 - 1 1/2 inch cubes

• 1-2 capsicums, cored, deseeded and cut into 1 inch pieces

• 1 onion

•2-3 tomatoes, halved, deseeded and cut into 1 - 1 1/2 inch pieces

• 2-3 tbsp tandoori paste or tandoori powder

• 2 tsp ginger-garlic paste

• 1 c thick yoghurt

• 1/2 tsp red chilli powder

• 2 tsp each of coriander powder, garam masala, cumin powder

• 3/4 tsp crushed caraway seeds or oregano

• 1-2 tbsp lemon juice

• 1 1/2 tbsp chopped coriander leaves (cilantro)

• 1 tsp salt

• 1 tbsp + additional oil for grilling

• 3-4 lemons halved and chaat masala - for serving

Procedure:

Peel and halve the onion. Cut it into 1 - 1 1/2 inch pieces, separating each layer of the onion. The paneer cubes,capsicum, tomato and onion pieces should br more or less of the same size.

Stir the remaining ingredients into the yoghurt. Taste the marinade and adjust seasoning. Add the yoghurtmixture to the paneer and vegetables, mix well and leave to marinate, covered in the fridge preferably for 12-24hrs or at least for 8 hrs.

On a bamboo skewer, thread in the following order or in any other order you want - one piece of paneer,capsicum, paneer, onion, paneer, tomato and so on. Grill for about 15 minutes or until cooked, brushing withmarinade several times and lastly with oil. During grilling, rotate the skewers occasionally.

Sprinkle chaat masala over the grilled paneer and vegetables.

Chili Paneer

Ingrediants:

• 350 gms Paneer

• 2 tsp Salt

• 1 Egg

• 1/2 cup Corn Flour

• 1 tsp Ginger-Garlic Paste

• 2 cups Coarsely Chopped Onions

•

2 tbsp Sliced Green Chillies• 1 tbsp Soya Sauce

• 2 tbsp Vinegar

• 1/4 tsp Ajinomoto

• Oil for frying

• Little Water

• Salt to taste

Procedure:



Cut the paner into cubes.

Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneerpieces with the mixture.

Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Kadhai Paneer

Ingrediants:

• 250 gms Cottage Cheese (Paneer)

• 3 Capsicum (Shimla Mirch)

• 4 Onion (Pyaj)

• 4 Tomato (Tamatar)

• 1 " long piece Ginger (Adrak)

• 1 tsp Red Chili Powder (Lal Mirchi)

• 2 Bay Leaf (Tej Patta)

• 4 Cloves (Lavang)

• 1 piece Cinnamon (Tuj/Dalchini)

• Little Orange Color

• 4 tblsp Clarified Butter (Ghee)

Procedure:

Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color.

Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon.

Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate.

Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame.

Take off the fire and serve hot. Serve with nan or paranthas.

PANEER KOFTA RECIPE



Ingredients:

For Koftas:

200 gms Cottage Cheese (Paneer) How to make paneer

2 Potato (Aloo)

1/2 tsp Red Chili Powder (Lal Mirchi)

1/4 tsp Garam Masala

2 tblsp Cornflour

Oil for frying

For Gravy

4 Onion (Pyaj)

4 Tomato (Tamatar)

Coriander Leaves (Dhania Patta)

1/2 cup Curd (Dahi)

1/2 cup Cashewnut (Kaju) Powder

1/2 tsp Cumin Seed (Jeera)

1/2 tsp Salt


1/4 tsp Turmeric (Haldi)


1 Bay Leaf (Tej Patta)

2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

•Boil potatoes and peel them.

•Grate paneer and potatoes.

•Add salt, red chili powder, garam masala, cornflour and mix well.

•Make round balls of this mixture.

•Now heat oil in a pan.

•Fry balls in the oil till brown in color.

•Grind onion and tomatoes together.

•Chop coriander leaves very finely.

•Heat oil in a pan.

•Add cumin seed and bay leaf.

•Add onion, tomato paste and brown it, stirring continously.

•When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.

http://www.indianfoodforever.com/basic-preparations/how-to-make-paneer.html





•Stir it continously for a minute.

•Then add 2 cup of water.

•Put on the lid and simmer for 5 minutes.

•While serving reheat the gravy and then add koftas to it.

•Garnish it with chopped coriander leaves.

SHAHI PANEER RECIPE

Ingredients:

200 gms Paneer How to make paneer

2 Medium Onions

1" Ginger

3-4 Garlic Pieces

2 Green chillies

1/2 tsp White Pepper Powder

1 tsp Red Chilli Powder

3/4 tsp Turmeric Powder

1 tsp Garam Masala Powder

3-4 tbsp Cream

1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)

1/2 cup Milk

8-10 tbsp Vegetable oil

Salt to taste

Preparation:

•Heat oil in a kadhai.

•Cut paneer into small cubes. Fry over medium heat until light brown.

•Keep the paneer pieces aside.

•Saute the dry fruits in one tablespoon of oil.





•Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.

•Fry the mixture in the remaining oil until golden brown and oil starts separating.

•Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

•Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes

thick.

•Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for

decorating.

•Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

•Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER PAKORA RECIPE

Ingredients:

250 gms Paneer

1 cup Chickpea Flour (Besan)

2 tsp Oil

1 1/2 tsp Salt

1/2 tsp Red chili powder

1-2 Chopped Green Chillies (Jalapeno)

1/2 cup Water



How To Make Paneer Pakora:

•Mix first set of ingredients well.

•Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).

•Let batter rest 1/2 hour in a warm place

•Cut the paneer into thick cubes.

•Sprinkle little salt, chili powder on the cubes

•Deep fry in oil that is heated to 375°.

•Drain on paper towels and serve immediately.

•Serve the paneer pakora with coriander or mint chutney

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste

How to make indian paneer tikka recipe :



•Cut Paneer into long 1/2" thick cubes.

•Cut all vegetables into cubes.

•Mix all ingredients for marinade and keep aside.

•Add the left marinade to the vegetables.

•Brush the marinade to the paneer and refrigerate it for 3 hours.

•Heat oil in a kadhai and fry marinated paneer till fully done.

•Also fry other vegetables.

• In a plate arrange fried vegetables and then paneer.

•Garnish with coriander and lemon slices

•Serve tandoori paneer tikka hot with hari chutney.

PANEER BHURJI RECIPE

Ingredients:

200 gms Paneer How to make paneer

1 tbsp Oil

1/4 tsp Cumin seeds

2 Green Chillies

1 Small Onion

1/4 tsp Turmeric Powder

1/2 tsp Garam Masala Powder

1 tsp Ginger-Garlic Paste1 medium Tomato

1/2 tsp Salt

Preparation:

•Chop the onions, tomatoes and chillies finely.





•Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry

till brown.

•Add the chillies and tomatoes and fry till they are soft and pulpy.

•Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well

combined.

•Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

•Garnish with chopped coriander and serve hot.

PANEER KORMA RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar)

3 Onion (Pyaj)

1 " long piece Ginger (Adrak)

2 Green Chilly (Hari Mirch)

1 cup Mava

1 cup Cream (Malai)


1/4 tsp Turmeric (Haldi)



How to make paneer korma:

•Cut paneer in square pieces.

•Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

•Grate mava.

•Heat clarified butter (ghee) in a pan.

•Add onion (pyaj), tomato (tamatar) paste.

•Continue cooking it on medium flame till ghee/oil begins to separate.






•Add mava, cream (malai).

•Simmer for 2 minutes.

•Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

•Add cottage cheese (paneer) pieceswith 1/2 cup of water

•When the gravy thickens put off the flame.

•Take off the fire and serve hot.

ARHAR DAL

Ingredients:

1 cup Split Red Lentil (Masoor Dal)

1/2 tsp Turmeric Powder (Haldi)

1 tsp Cumin Seed Powder (Jeera)

2 Green Chilli (Hari mirch)

2 Dry Red Chily (Saboot Lal Mirchi)

1 tsp chopped Ginger (Adrak)

2 Bay Leaf (Tej Patta)

10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp ClarifiedButter (Ghee)

1 tsp Sugar

Salt to taste

How to make arhar dal:

•Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.

•Add half of the ginger to the dal along with the cumin powder.

•When the dal is cooked and thick remove from the fire.

•Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds,

cumin seeds and mustard seeds all mixed together).

•When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the

broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.



ARHAR DAL WITH GREEN MANGO

Ingredients:

1 cup chopped Green Mango

1 cup Split Red Lentil (Masoor Dal)

1/2 tsp Turmeric Powder (Haldi)

Salt to taste

1 tsp chopped Ginger (Adrak)

1 tsp Cumin Seed Powder (Jeera)

2 Green Chillies (Hari mirch)


2 dry Red Chilly (Saboot Lal Mirch)

1 tsp Sugar

1 tsp Mustard Seeds (Raai / Raee)

1 sprig Curry Leaves

1 tsp Garam Masala

How to make arhar dal with green mango:

•Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.

•

Add the mango to the dal.

•Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix

well.

•When the dal and the mango is cooked remove from fire.

•Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry

leaves, slit green chillies and the broken red chillies.

•Fry for 2 minutes over a low flame and pour over the dal. serve hot.

MOONG DAAL RECIPE

Ingredients:



1/2 cup Moong Dal ( Green Gram)

1 small Onion chopped

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

1/4 tsp Turmeric powder Pinch of Asafoetida

1 long chopped Green Chillies

1 tbsp Oil

2 Curry Leaves

Few Coriander leaves

Preparation:

•Pressure cook moong ki dal for 2 whistles.

•Mash it and add turmeric powder, hing and salt to it.

•Add 1 cup water.

•Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

•Add the chopped onions and fry for a minute.

•Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

•Garnish moong daal with coriander leaves and serve hot.

TOOR DAAL RECIPE

Ingredients:

1 cup Tuvar (Toor) Daal

1 Pinch Turmeric Powder

Salt To Taste

1 Lemons

1/2 tsp Jaggery

1 Pinch Asafoetida

1 tbsp Ghee

2 Dry Red Chillies



1/4 tsp Cumin Seeds

3 Garlic Cloves

Preparation:

•Pressure cook tuvar dal with sufficient water and turmeric powder.

•Mash the dal, after it has been cooked.

•Chop the garlic cloves finely.

•Heat the ghee in a pan, add cumin seeds, dry red chillies and garlic cloves. Fry till they pop up.

•Add the dal with 2 cups of water and salt.

•Cook until the toor daal boils, then add jaggery. Cook for 4-5 minutes more.

•When the tuvar dal is cooled add lemon juice and serve.

o Punjabi recepies

Ingredients:

6 tblsp butter 1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

How to make makai ki roti :

•Mix cornmeal, whole-wheat up flour and salt.

•Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.

•Divide the prepared dough into eight to ten equal portions.

•Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to

five inches diameter.

•Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.

•Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.



•Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.

•Spray the cooked rotis with grease and serve hot with sarson ka saag.

SARSON KA SAAGIngredients:

500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Pinch Onions,

1 tsp chopped Red chilli powder

1 Pinch Turmeric powder

Preparation:

•Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.

•Chop ginger, garlic cloves and chillies.

•Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to

smooth paste.

•Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix

well.

•Add the ground saag and simmer the flame. Cook for few minutes.

•Add the maize flour, red chilli powder, sugar and stir well.

•Serve hot with paratha or makki ki roti.

Chinese Noodle and Mushroom Soup

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