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  • Paneer Curry with Buttermilk Dhosa


    • 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


    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


    • 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


    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


    • 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.


    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


    • 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


    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


    • 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


    • 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.