Paneer Mutter Biryani

Preparation :20 mins
Cook :12 mins
Total Time :47 mins
Servings :Makes 4 servings

Ingredients :

For The Paneer Mutter Mixture
1/2 cup low-fat paneer cubes
1/4 cup boiled green peas
1/4 cup finely chopped onions
1 tsp chilli-garlic paste
1/2 tsp ginger-green chilli paste
1/2 cup fresh tomato pulp
1/2 tsp chilli powder
1/2 tsp garam masala
a pinch of sugar
1/2 tsp dried fenugreek leaves (kasuri methi)
salt to taste

For The Onion Brown Rice
2 1/4 cups cooked brown rice
1/2 cup finely chopped onions
salt to taste

Other Ingredients
2 tbsp low-fat milk , 99.7% fat-free

Method :

For the paneer mutter mixture
For the paneer mutter mixture Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Sprinkle a little water if they start burning.
Add the chilli-garlic paste, ginger-green chilli paste and 1 tbsp of water and dry roast on a medium flame for about 1 minute.
Add the fresh tomato pulp, chilli powder, garam masala, sugar and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes.
Add ¼ cup of water, mix well and cook on a medium flame for another 2 minutes.
Add the paneer, green peas and salt, mix gently and cook on a medium flame for 1 more minute. Remove from the flame and keep aside.

For the onion brown rice
For the onion brown rice Heat a deep non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 2 minutes or till the onions turn brown. Sprinkle 1 tbsp of water to prevent the onions from burning.
Add the brown rice and salt, mix well and cook on a medium flame for 1 minute.
Divide the rice into 2 equal portions and keep aside.
How to proceed
How to proceed Spread one portion of the onion brown rice evenly at the bottom of a baking glass bowl.
Spread the paneer mutter mixture evenly over it.
Spread the other layer of onion brown rice evenly over the paneer mutter mixture and pour the milk evenly over it.
Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes.
Serve immediately.

Black Eyed Beans and Paneer

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 6 to 7 servings

Ingredients

1 cup boiled chawli
1/2 cup paneer (cottagte cheese) cubes
salt to taste
1 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
1 tsp chilli powder
1/4 cup chopped coriander (dhania)

For Tempering
2 tsp cumin seeds (jeera)
2 bayleaves (tejpatta)
2 whole dry kashmiri red chillies
1 tsp ghee
1 tsp oil
1 tbsp raisins (kismis)

Method

Heat the tempering with all whole spices and fats.Add beans to it. Saute. Season it. Add water and bring to boil. Simmer for a minute. Keep semi thick consistency.Add coriander and paneer and simmer for half a minute.Stir in and garnish spring onions and serve fresh with hot fulkas.

Methi na Thepala

Preparation:null
Cook: null
Total Time: 0 mins
Servings:

Ingredients

1 cup whole wheat flour (gehun ka atta)
3/4 cup besan (Bengal gram flour)
1 tsp chilli powder
1/2 cup curds (dahi)
1 cup chopped fenugreek (methi)
3 tbsp ghee
3 tbsp oil
salt to taste

Method

Sieve atta, besan along with salt and red chili powder.Add chopped methi leaves, ghee and yogurt and mix well. add enough water and knead into a stiff dough. keep covered with a damp cloth and leave it for 20 minutes.Divide into 8 equal portions. roll out into a 5” diskette.Cook on a hot tawa, applying a little oil till both sides are cooked and light golden brown.

Vangibath Masala Powder

Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 250 gms

Ingredients

1/2 cup urad dal (split black lentils)
1/2 cup chana dal (split bengal gram)
1/2 cup coriander (dhania) seeds
1 tbsp fenugreek (methi) seeds
10 sticks cinnamon (dalchini)
5 cloves (laung / lavang)
5 cardamoms
1 cup grated dry coconut (kopra)
3 red chillies
2 tbsp coriander (dhania) seeds
1/4 tsp turmeric powder (haldi)

Method

Dry roast all the ingredients separately, except the turmeric powder.Combine all the ingredients along with turmeric in a blender and blend to a smooth powder.Store in an airtight container, or bottle and use when required.Store in frozen also it will be stay for a year.Whenver you make rice finaly you will add this masala powder and mix well, cook and serve hot.

Bengali Vegetable Pulao

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 2 to 3 servings

Ingredients

400 gms long grained rice (basmati)
50 gms carrot cubes
100 gms diagonally cut french beans
5 cloves (laung / lavang)
2 cinnamon (dalchini) sticks
3 tsp ghee
2 pinch cumin seeds (jeera)
1 tsp kewra water
1 rsp sugar

Method

Wash the rice twice with plenty of water to drain excess starch.Keep the rice soaked for 10 minutes.Put one pan on flame with 4 cups of water (for 2 cups of rice) to boil.Heat the ghee in a pan, add the cloves, cumin seeds and cinnamon and lightly saute.Add the vegetables and cook for 60 seconds and then put all the contents in the heating water.Add one teaspoon of sugar in the water and then once the water comes to a boil, add the drained rice in it.Simmer let the rice cook for 10 minutes covered.Once done, add kewra water and serve.

Vegetable Rasam

Preparation:10 mins
Cook: 25 mins
Total Time: 35 mins
Servings: Makes 4 serving

Ingredients

For The Rasam
1 medium size carrot
1 medium size tomato
1 medium size potato
50g beans
50g cabbage
1 small onion
tamarind (imli) pulp
1/2 tsp chilli powder
jaggery (gur) for taste
salt to taste
a pinch of asafoetida (hing)

For Garnishing
coriander (dhania) leaves
few curry leaves (kadi patta)

Method

Cook together carrot, tomato, potato, cabbage, beans and onion and grind them into a smooth paste adding little water if required.Add 2 to 3 cups of water, tamarind pulp, jaggery, chilli powder, asafoetida and salt in a prepared paste and boil for few minutes.Garnish with curry leaves and coriander leaves.Serve hot with steamed rice.

Divine Srikhand

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

For Thandai Paste
6 cashewnuts (kaju)
6 almonds (badam) , blanched and peeled
13 blanched pistachios
2 tbsp poppy seeds (khus-khus)
2 tbsp fennel seeds (saunf)
1/2 tsp nutmeg (jaiphal) powder
1/2 tsp cardamom (elaichi) powder
a few saffron (kesar) strands strands
1 tsp white pepper powder
1/4 cup warm milk

For The Srikhand
2 cups hung curds (chakka dahi)
4 tbsp powdered sugar

To Garnish
sliced and blanched pistachios

Method

For thandai paste
For thandai pasteCombine all the ingredients, mix well and keep aside till the nuts turn soft.Blend in a mixer till smooth. Keep aside.
For the srikhand
For the srikhandCombine the curds add sugar in a bowl and mix well.
How to proceed
How to proceedAdd the thandai paste to the shrikhand and mix well.Serve chilled garnished with pistachios.

Hot Aloo Paneer Pockets

Preparation:5 mins
Cook: 10 mins
Total Time: 15 mins
Servings: Makes 4 servings

Ingredients

8 slices of bread
1 cup tomato ketchup
1 cup mint chutney
4 boiled and mashed potatoes
1/2 cup chopped onions
4 green chillies
1/2 tsp dried mango powder (amchur)
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala powder
1 tbsp oil
salt to taste
1 cup grated paneer (cottage cheese)

Method

Heat the oil in a pan, add the onions and saute for 7 minutes until golden brown.Add all the powdered spices, salt, and mashed potato and mix well and cook for 2 minutes.Remove from the flame and keep aside to cool.Spread tomato ketchup on one side of the bread slice.Spread mint chutney on top of another slice.Spread a generous layer of the potato mixture and sprinkle some grated paneer.Close the sandwich with the other slice (the one with the tomato ketchup).Cover with aluminium foil and bake in an oven preheated at 350 degrees for about 10 minutes.Serve hot.Repeat with the rest of the bread slices.

Thalipith

Preparation:20 min
Cook: 20 min
Total Time: 40 mins
Servings:

Ingredients

1 tbsp whole wheat flour (gehun ka atta)
1 tbsp maize flour (makai ka atta) (coarse)
1 tbsp rice flour (chawal ka atta)
2 tbsp chopped onions
1 tsp each of spinach (palak) , spring onions , fenugreek (methi) and tomatoes, all finely chopped
1 tsp boiled green peas
1 boiled and mashed potato
1 tsp grated carrot
1 tsp grated beetroot
1 tsp finely chopped green chillies
1 tsp red chilli
1 tsp garam masala
1/2 tsp turmeric powder (haldi)
2 tbsp butter or oil
1 tbsp oil
salt to taste

Method

Mix all flours and dry rost for 5 minutes. allow to cool to room temperature. Mix all the spices and vegetables. Add 1 tbsp of oil and make a soft dough by adding water. Divide the dough into equal parts. roll one part with hand or rollpin into small rounds. Heat pan and grease it with some oil. place the thalipith on the greased pan and cover for 3 minutes. cook both side until glden brown and crispy. apply butter while cooking. Serve hot with curd or unsalted butter. it tastes very good.

Aloo Posto

Preparation:30 mins
Cook: 15 mins
Total Time: 45 mins
Servings: Makes 3 to 4 servings

Ingredients

500 gms potatoes
1/2 cup poppy seeds (khus-khus) , soaked in warm water for 30 minutes
2 green chillies
2 tsp chopped ginger (adrak)
1 medium tomato , chopped
1 tbsp oil

Method

Peel and cut potatoes into 1/2\" pieces.Strain poppy seeds using a tea strainer and grind in a mixer with 2 chillies to a smooth paste.Heat oil in a kadhai, add the ginger and saute for a minute.Add the tomatoes and saute till they turn soft.Add the potatoes and saute on a medium flame for few minutes till they are half done.Add the salt and mix well.Now add ground poppy seeds and mix well.Add 1 cup water, mix well and cover and cook for 10-12 more minutes on simmer.Keep cooking till potatoes are fully done and all water is evaporated.Serve hot with plain steamed rice and urad dal.

Pan Leaf Bhajiyas

Preparation:5 mins
Cook: 5 mins
Total Time: 10 mins
Servings: Makes 6 to 8 servings

Ingredients

1/2 cup besan (bengal gram flour)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp crushed cumin seeds (jeera)
1/2 tsp freshly ground black pepper (kalimirch) powder
1/2 tsp crushed fennel seeds (saunf)
1/4 cup finely chopped beteel leaf
water to make the batter
a pinch baking soda
2 tsp hot oil

Method

Combine all the ingredients in a deep bowl and make smooth semi thick batter using water. Add soda and mix well.Heat oil for deep frying and drop small round bhajiyas in it. Deep fry untill crisp and brown.Drain and serve hot.

Bread Payasam

Preparation:5 mins
Cook: 1 hrs
Total Time: 651 hours 5 minutes
Servings: Makes 3 to 4 servings

Ingredients

7 to 8 bread slices
250 gms sugar
1 ltr milk
200 ml ghee
1 tbsp raisins (kismis)
a few saffron (kesar) strands

Method

Toast all the bread slices in ghee on a tava till it turns brown from both sides. Cut into pieces and keep aside.In the same tava fry the raisins.Heat 250 ml milk in a kadai, when it starts boiling add saffron, sugar and bread pieces.Mix well and allow the mixture to cook until it starts leaving the sides of kadai.Then add the remaining milk and mix well such that all contents get dissolved.Put fried raisins and the payasam is ready.

Oats Apple Almond Milk

Preparation :5 mins
Cook :0 mins
Total TIme :5 mins
Servings :Makes 2 glasses

Ingredents :

1/4 cup quick cooking rolled oats
1/2 cup roughly chopped apple
1/4 cup almond milk
1/2 cup curd (dahi)
1/4 tsp cinnamon (dalchini) powder
7 ice-cubes
1 tsp maple syrup or honey

Method :

Combine all the ingredients in a mixer.
Blend till smooth.
Refrigerate for at least 1 hour and serve chilled.