- 250 gm 1” cubes of cottage cheese
- ½ cup onion paste
- ½ cup fresh tomato puree
- 50 gm cashew nut paste (soak the nuts in water and grind them to make a paste)
- 1 tea spoon ginger paste
- 1 ½ cup Water
- Salt to taste
- ¼ teaspoon sugar
- ¼ teaspoon garam masala
- ¼ teaspoon coriander powder
- 2 leaves of tejpatta (Bay leaf)
- 2 cloves
- A small piece of cinnamon
- 1 cardamom
- ¼ teaspoon of red chilli
- ¼ teaspoon turmeric power
- 2 tablespoon Oil
- Chopped coriander leaves
- 2 tablespoon fresh cream
Method
- Heat oil in a pan. Add ginger paste to it. Stir it.
- Add onion paste, cook it till the paste become little golden.
- Now add the tomato puree to it and cook it till the oil separates.
- Add cashew paste to it and keep stirring.
- Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder,red chilli powder, sugar and salt to taste, and stir it well.
- Now add water to it and cook for 8-10 minutes.
- Add cottage cheese cubes in the pan and cook for another 3-4 minutes till the cottage cheese cube are tender.
- Pour it in a serving dish and garnish with fresh cream and chopped coriander leaves
- Serve it with hot paranthas or Nan.
- ½ kg Spinach
- 150 gm Mushrooms
- 170 ml milk
- 2 tablespoon butter
- 2 small onions, chopped
- A pinch of nutmeg powder
- 1 tablespoon thick cream
- Salt to taste
- Pepper to taste
- ¼ teaspoon sugar
Method
- Clean spinach by removing all its woody stalks and wash the leaves in running water.
- Drain it and place it a pan with water in moderate heat for 3-4 minutes.
- Take it off the pan, and grind it to make a smooth puree.
- Wash mushrooms in running water. Cut them into two pieces each.
- Add butter in the pan, add onions and fry till golden.
- Add mushrooms and cook for a minute. Stir it occasionally.
- Add milk gradually, and keep stirring till it’s a smooth paste.
- Mix spinach puree, salt, pepper, sugar nutmeg powder and cook over slow flame till it becomes a bit thick.
- Pour in a serving dish and garnish with thick cream.
- Serve with hot paranthas or nan.
Ingredients
- 4 Medium size Apples
- 50 gms cake/biscuit crumbs
- 10 glazed cherries
- 1 table spoon Raisins
- 1 table spoon honey
- 1 table spoon thick sugar syrup (sugar dissolved in water)
- 5/6 walnut kernel, crushed
- 1 tea spoon lemon juice
Method
- Slightly Cut apples from the top and scoop from its centre.
- Mix cake/biscuit crumbs, cherries, Raisins, sugar syrup, walnut kernel, and lime juice in a bowl.
- Fill the above mixture in the scooped apples.
- Glaze apple with honey and make slits at 4-5 places on its skin with sharp knife.
- Bake for an hour in moderate oven until soft
- Serve with custard or as it is.
Ingredients
- 2 small Onions
- 2 tomatoes medium, chopped
- 8-10 French beans, chopped
- 4-5 Baby corns, chopped lengthwise
- 01 Red capsicum, chopped
- 01 Yellow Capsicum, chopped
- 01 Green Capsicum, chopped
- ½ Cup, 1” long cut Cottage cheese pieces
- 1 tea spoon ginger, chopped
- ¼ tea spoon Garam masala powder
- ¼ tea spoon coriander powder
- ¼ tea spoon red chilli powder
- Salt to taste
- 01 bunch of chopped coriander leaves
- 01 table spoon oil
Method
- Boil French beans & baby corns in a pan with water till little tender.
- Heat oil in a pan
- Add ginger in oil stir it for a while.
- Now add chopped onions. Fry it till golden
- Add chopped tomatoes and cook
- Add all chopped capsicum, mix it
- Now add boiled French beans and baby corns to it
- Add garam masala powder, coriander powder, chilli powder and salt to taste and stir it
- Cook it in a open pan for 8-10 minutes.
- Now add cottage cheese pieces and cook for another 2-3 minute till cottage cheese tender.
- Garnish it with chopped coriander leaves.
- Serve it with hot paranthas or Nan
(Makes 6 Malai Puris)
Ingredients
- 1 table spoon fresh malai (Removed from boiled milk)
- 2 table spoon flour
- Milk for diluting
- One cup sugar
- 1-1/2 cup water
- Ghee (clarified butter) for shallow frying
- Khus essence
- Thin sliced 2 pistachios for garnishing
Method
- Make dropping consistency with Malai, flour & milk.
- Keep it for five minutes
- Make sugar syrup with water and heat it in a pan so that it became thick (one strand consistence).
- Heat non stick pan
- Put one teaspoon ghee in centre of pan.
- Pour one table spoon ( Malai, flour & milk) paste gently on ghee and shallow fry from both sides and dip in sugar syrup).
- After 5 minutes placed them in serving dish.
- Place left over sugar syrup on flame in a pan to become slightly thicker.
- Pour over it on malai puries.
- Decorate it with pistachios slices and sprinkle khus essence over it.
