Paneer Chilly (Indian)

Inspired by Kevin's paneer recipe
*** This recipe is hot/ spicy
Paneer (1/2 pound cut in 1X 1/4 inch pieces)
Capsicum / Bell Peppers - green, red, yellow, orange (whichever color you want :) )
- In total use 2 pepper cut in thin slices.
Jeera whole
Coriander powder
garam masala
green chillies slit 3-4
tomato cut in thin slices
Onion - 1 cut in thin slices
salt
turmeric
oil

Heat oil in a pan, add jeera let it splutter. Add green chillies.
Add pepper pieces and onion. Add salt and turmeric. Cook well Add powder masala.
Fry for 2 minutes.
Add tomatoes. After tomato is done, add the paneer. Add salt as per taste.
Cover lid till paneer is soft.
Serve hot with roti.

Cabbage

Easiest to make but takes the longest time.
Chop Cabbage in thin 1 inch length.
Potatoes - cut in small pieces
Jeera whole
green chillies
tomatoes - chopped
green peas
coriander powder
jeera powder
red pepper
garam masala
salt
turmeric

Heat oil in a pan. Add jeera and let it splutter. Add potatoes, salt and turmeric fry till done.
Add cabbage. Add salt and turmeric accordingly.
When cabbage is half cooked (half translucent), add masala powder, green chillies chopped. Cook for 10 minutes. When cabbage is cooked, add peas. after 3-5 minutes, add tomatoes. Cook for 5 minutes. Add coriander leaves chopped.
Add salt as per taste.

Serve with roti.

Chilli Chicken

Chicken - cut in small pieces
Capsicum - green, red - chopped in thin slices
onion cut in ring shapes
soya sauce
tomato sauce
salt
vinegar
corn flour
ginger garlic paste
garlic chopped
green chillies 4-5 slit

Mix chicken pieces in a bowl with salt, vinegar, corn flour, ginger garlic paste, red pepper powder and marinate for 1-2 hours.
Heat oil in a pan and fry the chicken pieces.

Heat oil in a pan, add chopped garlic and green chillies, fry till golden brown
Add green and red peppers and onions. Fry well.

Add soya sauce, tomato sauce. Add salt as per taste.

Add the chicken pieces. Cook for 5-10 minutes.

Serve with rice.

Egg Paratha

Paratha dough
Egg
salt
pepper
oil

Mix egg salt and pepper in a bowl (add finely chopped onion, tomato, coriander leaves if you want)

Roll paratha balls into roti size.
Heat tawa, roast paratha without oil (dont let it burn but cooked evenly).
Put 2 spoon full egg mix over the paratha and spread it in very thin layer. Turn the paratha and add 1 spoon oil around it. Similar spread egg on the other side.
Cook well both sides adding oil accordingly.

Serve with ketchup or sabji.

French Toast

Bread loafs as needed
Eggs (3 per 6 loafs depending on loaf size)
Onion chopped - 1 medium
Tomato chopped - 1 medium
Green chillies - 2 (or as needed)
Coriander leaves chopped 1-2 spoons
salt as per taste
black/ red pepper powder
oil

Mix all ingredients above except bread in a mixing bowl.
Heat 1 spoon oil in a flat pan. Dip whole bread slice in the egg mix and put on the pan. Turn the bread once one side is done.
Take it out when both sides are done.

Repeat process for each slice.

Serve hot with tomato sauce.

Pani Puri

Learnt from my friend Raksha

Mint leaves, Coriander leaves (1:2)
Green chillies (depends on spice u want)
Ginger - 1/2 spoon chopped
Lemon (1)
black salt

Mix the above items and grind in mixer. Add water. Taste it and see salt and spicy as per ur taste. Keep this in freeze to cool.

Filling:
Potato - boiled
Batana/ chana - soaked and boiled
peanuts
onion
bhujia plain

tamarind chutney -
Tamarind
salt
sugar

make it into a smooth paste. Add salt and sugar as per ur taste

Buy puri (I don't know how to make them :) )

Serve all above and enjoy

Green peas masala

Green peas (best is fresh peas from pod). Frozen will do (2 cups)
Onion - 1 and half large
jeera whole
coriander powder
red chilli powder
garam masala
salt
oil
coriander leaves

Heat oil in a pan add jeera, chopped onion (long slices). Fry till golden brown.
Add salt, and all powder masala.
Add peas. Cook till it peas dont have the raw smell. :)
Add coriander leaves on top.
Serve with daal rice.

Beans Sabji

French beans - 1/2 pound (cut in less then inch length)
Potatoes - 2 medium sized (cut into small pieces)
Yellow moong daal - 1 bowl
green chillies
coriander powder
jeera whole
turmeric
salt
oil

Heat oil in a pan. Add jeera let it splutter. Add chopped green chillies
add half spoon coriander powder, turmeric, salt for potatoes. mix in oil. Add potatoes and fry till half done. Add cut beans and add salt and turmeric if required.
Cook this well till potato and beans are soft and done. Add moong daal (without washing)
Mix well. Add 1 spoon coriander powder, mix and cover the pan.
Add salt according to taste. Let it cook for 2-3 minutes. Serve with rice/ roti.

Tomato Rice

Rice - 2 cups
Tomatoes - 8 large
Onion - 1 large (chop in longitudinal thin pieces)
Garlic - 6-8 coves
Ginger half spoon chopped finely
Green chillies slit 3-4
Jeera whole
red chilli powder
coriander powder
jeera powder
garama masala
coriander leave chopped
salt, cooking oil

Chop tomatoes and onion, garlic (long thin slices).

Heat oil in a pan big enough to take the rice as well.
Add jeera, green chillies and let it splutter. Add garlic, stir till golden brown. Add onion and fry it well. Add ginger to it fri to 1-2 minutes. Add the finely chopped tomatoes. Add all powder masala.
Cook tomato well till raw tomato smell goes away and this is a smooth paste.

Half cook rice. add rice to this mix and cook for 10 minutes. Tomato gravy should form cream layer on rice.

Add coriander leaves.

Serve hot with raita/ pickle.

Salad (low sugar)

* Inspired from my friend Monika's salad recipe

Lettuce - light green, dark green, purple :)
Tomatoes - vine or cherry
beet root
steamed or boiled french beans
celery
baby spinach - different kinds
cucumber
small beans (boiled)
green moong sprouts
Add little olive oil, salt and pepper for taste

Curd Rice

Rice - 2 cups
Yoghurt
Milk
Chana daal for tarka (bigger grains) - half bowl
Urad daal - 1 bowl
Red dry chilli - 3-4
Mustard seeds
kaju - half bowl
raisins - half bowl
coriander leaves
curry leaves
ginger crushed - 1/4 tspn
salt
oil

Cook rice fully.

Heat oil in a pan. Add mustard fry till splutters. Add curry leaves and red chillies

Add ginger, urad daal, chana daal
Fry till light brown. Add kaju, raisins. Add salt for rice then add rice.
Mix well and quickly add yoghurt to cover the rice with creamy layer. Let it cook for 2 minutes. Add milk (1 cup). Mix well. Cook for 5-1 minutes.
Add chopped coriander leaves.

Serve hot with papad and pickle.

Paneer Biryani

Need:
Basmati Rice 2 cups
Paneer half pound
Onion - 1 big
Veggies: french beans, peas, corn, carrot 1 cup
1-2 bay leaves
5-6 cloves
1 cardomon
1 bada elaichi
coriander powder
red pepper powder
black pepper - powder and 8-10 whole
1 tblspn garam masala
cinnamon
turmeric
1-2 tblspoon ginger garlic paste
4 tblspn ghee
oil

Method:
Cut paneer in 3/4th inch length pieces, add ginger garlic paste. Marinate for 30 minutes.
Cut onion in long thin slices.

Half boil rice and drain the water

Heat 2-3 tspn oil in a pan and add onion and fry till golder brown. Keep onion aside.
Heat 2 tspn oil in the same pan and add salt and pinch of turmeric. Add paneer pieces and fry for 2-3 minutes till ginger garlic is fried. Keep paneer aside.
Heat 2 tblspn ghee in the same pan, add bay leaves, whole black pepper, cloves, cardomom, cinnamon. Stir fry for 1-2 minutes (don't let it burn)

Add veggies to this. Add salt for veggies and stir fry till cooked. Add all powder masala in between fry for 1-2 minutes. Add salt for rice. Add rice to this mixture, stir till it is mixed evenly.
Add paneer and onion fried to this and mix well.

Add garam masala and mix well. Add left over ghee 2 tblspn. Keep the vessel covered in low flame for 5-10 minutes.

Serve hot with raita.

Paneer Masala

1 pound of paneer
oil
3-4 garlic
4 tbsp onion paste
1 bowl curd
1 bowl of kaju paste
1 tsp coriander powder
1 tsp red pepper powder
1 tsp jeera powder
1/2 tsp black pepper powder
1/2 tsp kasuri methi
1 tsp lemon juice
4 tsp sour cream
salt - to taste

Heat oil in a pan and saute garlic in it till it fries, add onion paste to it, stir well till it turns brown

Add the curd to it and mix well till fat separates

Add coriander powder, kaju paste and red pepper powder and stir for few minutes.

Add the paneer and jeera powder, kasoori methi, black pepper powder and lemon juice. Stir for few minutes

Add the cream and stir well.

If you want more gravy add little warm water. Add butter.

Serve with pulao.