Paneer Curry with Buttermilk Dhosa
 
Ingredients :
 
Sumul Paneer 500 gm
Sumul Cream 2 tbsp
Sumul Butter 2 tbsp.
Sumul Curds 2 tbsp.
Sumul Khova 10 gm
2 Medium Onions,
2 Large Tomatoes Cliced
2-3 Red Chilli
2 tsp Ginger-Garlic Paste
2 tbsp Grated Coconut,
3-4 Cashewnuts
1 tsp Garam Masala
1 Tsp Zeera,
Coriander Powder,
1/2 Turmeric Powder
Cinnamon Clove
Salt & Chilli Powder to Taste
50 gm Cauliflower
50 gm Potato,
50 gm boiled green peas
Oil for frying
   
  Butter Milk Dosa
4 Cups Raw Rice,
1 Ltr Sumul Butter Milk (Plain)
2 tsp. Methi
1 cup Phova
Salt to Taste
 
Method :
 
 
Grind Coconut, Cashnewnuts, and red chilli to a paste. fry the pieces of paneer, cauliflower and potato. Heat 2 tbsp butter and add Khova, Cinnamon Clove, Onion and Ginger Garlic Paste, fry to a golden brown colour. Ad chopped Tomatoes, Chilli Powder, Daniya, Jeera, Garam Masala & Turmeri Powder. Fry for 5 Minutes. Now add the curds and ground coconut paste. Keep stirring. Add the fried paneer, Cauliflower, Potato & Cream. Add one cup of water and cook till the butter floats to the top. NOw put Curry Leaves and Corriander Leaves.
 
The dish is ready to serve with Butter Milk Dosa
 
Method for Butter milk Dosa
Wash the rice properly. Strain off the water. Soak the rice, Phova & Methi together in buttermilk for 5-6 hrs. Strain of the excess buttermilk. Grind them to a fine paste. Keep in a warm place for 4-6 hrs to ferment. Add salt. To make dosa pour ladleful of this mixture on greased hot tawa don't spread it. Pour Oi around the edges of dosa. Upturn the side and shallow fry on low heat till done.
The dish is ready to serve Hot with Panner Curry.
Shahi Rolls
 
Ingredients :-
 
Mawa 100gms
Milk 1 cup
Curd 2 tbs
Desi Ghee for frying
Maida 100 gms
Sooji (Rawa) 2 tsp
Sugar Syrup 1 Cup
Kesar (Saffron) Few strings
   
  Stuffing
Paneer 100 gms
Sugar Powder 2 Tbs
Surroundings - Rabadi
Pista dna Cherry for garnishing
 
Method :
 
Take Mawa, Suji, Curd, Maida. Mix well to form a batter with milk and strain it. Hear Desi Ghee and pour the batter to make a slightly thick pancake. Fry till light brown. Remove from oil and dip it in sugar syrup. Similarly make more pan-cakes and keep aside. Add sugar to the grated Paneer and mix well. Place one Pan-Cake On an aluminium foil, spread Paneer mixture over the Pan-Cake. Roll the Pan-cake tightly and keep aside. Make the Rabadi from milk and add sugar to taste. Pour the Rabadi in a serving dish. Cut the rolls and place them over it. Garnish with Pista and Cherry.
The dish is ready to serve.
Paneer Bhalla
 
Ingredients :
 
Paneer 150gms
Ghee 250gms
Curd 500gms
milk 1/2 cup
Bread 3 Slice
Green Chilly 3 Chopped
Soda Bi-Carb 1 pinch
Salt to taste
Coriander Leaves,
Raisins
 
Preparation Time :-15-20 Mins.
 
Method :
 
Remove the crust from the bread slices and soak them in milk. Now mix the soaked bread, paneer & Maida together & add finely chopped green chillies, raisins, coriander leaves(chopped) A pinch of soda & Salt to Taste & mash them well to get a smooth dough. Make small balls out of it & fry them in a little ghee till Golden Brown. Take the cud & whip it. Then add some salt as per need. Now add the Bhallas to this whipped curd & soak them for about 10-15 mins. Now transfer the paneer bhalls in a serving tray & garnish with zeera powder, Red Chilli Powder & Slat. Now the Laajawab Paneer Bhallas are ready to eat.
 
The dish is ready to serve Tamarind Chutney or Dhania Chutney.
Paneer Manchurian
 
Ingredients :
 
250gms Paneer
1 tbsp Corn Flour
1 tbsp Ginger
1tbsp Garlic
1 tbsp Green Chilly
2tbsp Soya Sauce
1/2 tbsp Ajinamotto
1 tbsp Black Pepper (Freshely Powder)
2sp Oil Sprin Onion
Green Chilly
Cabbage for Garnishing
 
Method :

Cut the Paneer into equal Pieces. In a bowl mix corn flour, Pepper Powder, Salt and a little water to make a thick batter. Dip the Paneer pieces in the batter. shallow fry the coated paneer pieces. Heat 2 tablespoon oil in a kadai. Put the chapped ginger and garlic pieces in the oil. Fry for 1-2 minutes. Add soya sauce. then add the fried paneer pieces, Salt and pepper powder. Then add the remaining corn flour batter mix proparly.
 
The dish is ready to serve
Vegetable curd & Cheese Korma
 
Ingredients :
 
1 kg. Green Peas
1 tsp. butter
3 cup milk
250 gms potato
1 cup curd
2 Onion
100 gms Tomato
1 cube cheese
3 cup water
Salt
   
  For Tempering
1/2 Cup Coconut
1 tsp. Ghee
Curry Patta
   
  For paste
6 Nos. of Green Chilli
Ginger
 
Method :
 
Boil the green peas.
Peel the potatoes and make small pieces.
Chopped the tomatoes. Cut capsicum in thin strips.
Fry the capsicum. Put Ghee & Butter together in pan.
Saute the chopped onion, till it becomes golden brown.
Add garam masala & Cashewnuts Powder. add three cups water and grate cheese.
After water got boiled, add potato and 1 cup milk.
Add tomatoes after 10 minutes add curd, green pease & salt to taste.
After it becomes thick, take off pan from stove.
   
  Garnishing
Sprinkle corriander leaves and capsicum strips.
 
The dish is ready to serve Hot.