Paneer Pasntha

Ingredients :

• Paneer - 1/2 kg
• Tomatoes - 3 to 4 [ blanch and make it puree ]
• *Onion - 5 to 6     
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Roasted jeera powder - 1/2 tsp
• Ginger garlic paste - 1/2 tsp
• Mint leaves - 10
• Bay leaves - 2
• Shai jeera  - 1 tsp
• Sugar - 1/2 tsp
• Fresh cream - 1/2 cup
• Kasuri methi leaves - 1/4 tsp
• Oil - enough for frying
• Fresh coriander leaves - little 

*Peel and slice, fry till it changes into brown colour and grind in mixer. Then keep aside.


For stuffing :

• Crushed paneer - 1/4 cup
• Plain kova - 20 gms
• Chopped cashew nuts - 1 tsp
• Kismis (Resins) - 1/2 tsp
• Green chilies - 1 [ finely chopped ]
• Red chili powder - 1/2 tsp
• Jeera powder- 1/2 tsp
• Chopped mint leaves - 1/2 tsp  

Mix all together and keep aside


For batter :

Take one bowl, add 4 tsp of cornflour,  1 tsp of maida, a pinch salt along with required water and make a batter.


For making stuffed paneer :

Cut the paneer into square slices, then spread the stuff [ which you prepared ] in each paneer and dip into the maida batter and deep fry in hot oil till it changes into golden brown colour and keep aside.


For gravy :

Take one kadai & add oil. When the oil becomes hot, add shai jeera, tej patha, ginger garlic paste, mix well. Add turmeric, red chili powder and fry for 3 seconds. When the raw smell goes, add the tomato purie, kasoori methi leaves and onion paste. Check the salt. When the gravy becomes thick, add fresh cream along with sugar. Cut the fried paneer into two [ each piece ] and add to the gravy. Allow to boil for 5 minutes in low flame. Remove from the gas and garnish with chopped coriander leaves and fresh cream. Serve with nan, roti and parathas. Enjoy your tasty restaurant style sabhji. 

Maidha (Flour) Burfi

Ingredients :

• Flour (Maidha) - 1/2 cup
• Sugar - 1 cup
• Vanaspati Ghee - 1/4 cup
• Water - 3/4 cup
• Vanilla essence - 1/4 tsp 
• Any food colour - 3 drops

Method :

Heat the pan & add 1/4 cup of vanaspati ghee. Check if the same is hot by adding a pinch of flour (because it should get fried immediately). Add 1/2 cup maidha & mix well. Roast well until you get nice aroma without changing its colour. Then keep aside.

In another heavy bottom pan, add 1 cup sugar & 3/4 cup of water. Boil until one string consistency is reached. Check between your fingers wherein a string should form. Switch off the flame & add the roasted maidha. Add 1/4 tsp vanilla essence & 3 drops of food colour. Mix well to dissolve it in the sugar syrup. Keep mixing. When it starts cooling down, it will become thick. Once it becomes thick & spreadable, transfer it to a grease plate. Spread evenly to a greased flat bottom bowl. Cool down & invert the plate. Cut into squares or any desired shapes. Your burfi is ready.

Bread [ brown bread ] Bonda [ a evening snack ]

Ingredients :

• Mashed potatoes - 5 to 6 [ boiled and mashed ]
• Carrot - 2 [ peeled boiled and mashed ]
• Onion - 1 [ peeled and finely chopped ]
• Green chilies - 2 [ finely chopped ]
• Ginger and garlic - [ crushed ]
• Coriander leaves - finely chopped 
• Brown bread slices - 4 [ soaked in water for a second and squeezed ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsp
• Bread grumps - 1/4 cup
• Oil - enough for frying

Method :

Take one big bowl, add all the ingredients and mix well. Add little water and make a dough. From that make medium balls. Mean time keep oil on the kadai. When the oil becomes hot, add the bondas to that and fry till it changes into golden brown colour. Remove from the fire and serve with tomato ketchup. Serve as evening snack along with hot masala chai. 

Coconut Milk Rice

Ingredients :

• Basmati rice - 1 cup [ soaked in water for 20 minutes ]
• Green chilies  - 4 [ slit ]
• Mint leaves - 1/2 cup [ chopped ]
• Green peas - 1/4 cup
• Salt - as required
• Oil - 2 tsp
• Ghee - 2 tsp
• Coconut milk - 2 cup
• Onion - 1 big [ peeled and chopped ] 

For seasoning :

• Cumin seeds - 1 tsp
• Cashew nuts  8 to 10 [ broken ]

Method :

Keep one pressure pan, add oil and ghee in that. When the oil becomes hot, add the seasoning. When the cashew nuts changes into golden colour, add onion, green chilles. Fry for 5 minutes. Then add green peas and mint leaves. Mix well and add coconut milk along with soaked rice close the lid and pressure cook in the cooker. Wait for 3 whistles to come. Then remove from the gas. After the pressure goes, open the cooker and serve with spicy gravy and papad.

Easy Biriyani [ avasara biriyani ]

Ingredients :

• Mix vegetables - 1 cup
•  [ flower, beans, potato, carrot, and green peas ]
• Onion - 2 [ cut in to length wise ]
•     cut the vegetables in length wise 
• Cooked  rice - 2 glass
• Salt - as required
• Red chili powder - 1 tsp
• Biriyani masala powder - 1 1/2 tsp
• Coconut milk - 1 cup( it's  optional  )
• Lemon juice - 2 tsp
• Cashew nuts - 6 to 7
• Oil - 2 tbsp
• Ghee - 2 tbsp
• Chopped coriander leaves - little
• Bay leaf - 1 [ broken ]

Method :

First boil the rice in cooker and make it cool. Then Keep one kadai on the gas, add oil and ghee together. When the oil becomes hot, add bay leaf cashews and then onion to that. Fry for 3 minutes adding little salt till it change in to light pink in colour. Then add other vegetables one by one. Add required salt, turmeric, red chili powder  and  biryani  masala along with coconut milk and 1/2 glass of water.  Mix well and  close with a lid.  allow boil till the water completely dryed. Then mix the cooked rice with the vegetables and lemon juice. Remove from the gas. Garnish with chopped coriander leaves. Serve with any raitha and roasted papad.

P.N. :

You can make biryani with out using  coconut milk also.