FoodFood Recipes.doc

7/29/2019 FoodFood Recipes.doc

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Posta Paneer

Posta Paneer is a delicious combination of poppy seeds (posta dana) and paneer.

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INGREDIENTS

Paneer (cubed) :- 250 gmCoriander leaves (chopped) :- 200 gmPoppy seeds :- 50 gmOnions (chopped) :- 2Green chilies :- 4Large tomatoes (chopped) :- 2Desi ghee :- 1 tbspRed chili powder :- tspSalt :- To taste

TOOLS REQUIRED

Spatula

Medium-sized bowl

Deep bottomed pan

Serving dish

PREPARATION METHOD

Fry paneer until light brown or boil them for about two minutes.
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Grind the chilies and coriander leaves to a fine paste.

Soak poppy seeds for around 10 minutes then blend it to a paste.

Heat ghee in a deep bottomed pan and put onions. Fry until golden brown.

Mix the prepared poppy seed paste to it and cook until the oil leaves.

Combine the tomato paste and coriander paste. Stir well and cook until the waterevaporates.

Mix red chili powder and salt.

Add a little water and paneer. Allow it to boil for 5 minutes.

Serve hot.

SERVING SUGGESTIONS

Serve hot with roti/paratha/naan/steamed rice.

Paneer Sukka

Paneer sukka is a protein filled vegetable to be enjoyed with breads.


INGREDIENTS
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Capsicum (washed, chopped and deseeded) :- 2Paneer cubes :- 250 gmPotato (chopped to small cubes) :- 1Onion (chopped to small cubes) :- 2Cashew nut :- 10Green chili :- 2

Turmeric powder :- tspCoriander powder :- 2 tspChili powder :- 2 tspGarlic (chopped) :- 6 flakesGinger (chopped) :- 1Salt :- To tasteVegetable oil :- cup

TOOLS REQUIRED

Spatula

Medium-sized bowl

Pan

Serving dish

PREPARATION METHOD

In a pan, heat oil and fry the paneer until light brown.

Take out the paneer from the hot oil and put it in cold water. Set aside for about 10minutes.

Grind cashew nut, coriander powder, turmeric powder and chili powder together (donot pour water in it).

Fry potato, onion and capsicum along with ginger, salt, garlic and green chili in thesame oil till the potato cubes become tender.

Put the paneer and ground masala to it.

Stir well and serve hot.

SERVING SUGGESTIONS

Serve hot with roti.

Methi Chaman


4/9

Methi Chaman is a healthy recipe loaded with benefits of iron.


INGREDIENTS

Fresh fenugreek (washed and chopped) :- 150 gmSpinach (washed and chopped) :- 2-1/4 cupsCottage cheese (cubes) :- 2-1/2 cupsSalt :- To tasteOil :- 2 tbspOnions :- 3-1/2 tbsp

Butter :- 2 tbspGinger paste :- cupGarlic (chopped) :- 2 tbspGreen chili paste :- 3 tspRed chili powder :- 1 tspWhite pepper powder :- 1 tspGinger (chopped) :- 1 tspGaram masala :- 1-1/2 tsp

TOOLS REQUIRED

Spatula

Serving dish

Deep bottomed pan

PREPARATION METHOD
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Blanch chopped spinach and fenugreek leaves in salt water for a minute.

Drain, cool and then blend in a mixer to make a smooth puree.

In a deep bottomed pan, heat the butter andoil.

Put the ginger, onions, garlic and green chili paste.

Saut on a low flame for 6 minutes.

Combine pepper, red chilies and salt.

Mix the spinach and fenugreek puree and cook till the oil leaves.

Addgaram masala and cottage cheese. Cook covered for about ten minutes.

Serve hot.

SERVING SUGGESTIONS

Garnish with ginger and butter. Serve hot with roti or steamed rice.

Szechuan Fried Rice


INGREDIENTS

Dried red chillies (Sukhi lal mirch) / kashmiri chillies 15, soaked in hot water

White vinegar (Sirka) 7 tbsp
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Sesame (Til) oil 2 tsp

Sugar (Cheeni) 2 tbsp

Garlic (Lehsun) 2 tbsp, finely chopped

Rice (Basmati) 2 cups, cooked

Green capsicum (Hari shimla mirch) 1 cup, finely chopped

Salt 2 tsp

Celery stalks(Ajmud)/ green onions(Hare pyaaz) 2, finely chopped

Cabbage(Pattagobhi) - 1 cup, finely chopped (thin strips)

Carrot(gajar) 1 cup, finely sliced (thin strips)

Mung bean sprouts (Ankurit moong) 1 cup

PREPARATION METHOD

Step 1 To make the sauce, combine 15 dried chillies, 6 tbsp vinegar, 2 tsp sugar,2tbsp garlic in a mixer and grind for 2-3 minutes. Put the Szechuan paste/ sauce ina bowl.

Step 2 Heat 3 tbsp of oil in a wok. Add celery, carrot, cabbage, green capsicum,and mix. Stir-fry for 2-3 minutes

Step 3 Add Szechuan sauce to the vegetables, mix and then add rice. Mix wellwith the sauce and vegetables. Stir-fry for 5-6 minutes on high flame. Add 1 tsp ofsalt,1 tbsp of vinegar and 2 tsp sesame oil and mix well.

Serves 3 - 4

Baby Corn Masala


7/9

Baby Corn Masaladoes not need so much time to get done and tastes really yummy.


INGREDIENTS

Baby corn cobs:- 200 gm.Oil:- cupCumin seeds:- 1 tsp.Bay leaf:- 1Chopped ginger:- 1 tsp.Chopped garlic:- 1 tsp.

Onions (grated):- cupTomatoes (chopped):- 1 cupSalt:- 2 tsp.Garam masala:- tsp.Powdered red pepper:- tsp.Powdered coriander seeds:- 1 tsp.

TOOLS REQUIRED

Spatula

Pan

Serving dish/bowl

PREPARATION METHOD

Heat oil in a pan and put cumin, ginger, bay leaf and garlic to it. Saut till it turnsgolden brown.
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Mix onions to it and saut till transparent.

Combine tomatoes to it and stir-fry for a few minutes on a medium flame.

Once oil separates, then put the garam masala, red pepper and salt to it. Stir well.

Finally, mix baby corns to it and saut till oil leaves.

Switch off the heat and serve hot.

SERVING SUGGESTIONS

Garnish with chopped coriander and serve hot with roti.

Bharwa Shimla Mirch


INGREDIENTS

Capsicum- 3

Potatoes, boiled and mashed- 1 cup

Sweet potato- cup

Green peas, mash and boiled- cup

Cottage cheese, grated- cup
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Onions, chopped- 1 medium

Cashew nuts- 2 tsp

Raisins- 4-5 tsp

Pomegranate seeds- 4-5tsp

Red chilli powder- tsp

Turmeric seeds- tsp

Raw mango powder- tsp

Garam masala powder- tsp

Coriander powder- tsp

Salt- to taste

Oil- 2 tbsp

PREPARATION METHOD

In a pan, heat oil and add onion and boiled mashed vegetable like potatoes, sweetpotatoes, green peas and all species.

Add dry fruits,Pomegranate seeds, cottage seeds and mix well

De- seeds capsicum and stuff this filling.

Roast capsicums on a non- stick pan

Cut into pieces and serve

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