Topmost Paneer Receipe Kadhai Paneer:

Ingredients for making kadhai paneer
1. 250 gm Cottage Cheese (Paneer)
2.3 Capsicum (Shimla Mirch) easily available in Market.
3. 4 Onion (Pyaj) medium size
4. 4 Tomato (Tamatar) medium size 
5. 1 long piece Ginger (Adrak) nearly 1/8 of Kg
6. 1 tsp Red Chili Powder (Lal Mirchi) or according to taste.
7. 2/3 Bay Leaf (Tej Patta)
8. 4/5 Cloves (Lavang)
9. 1/2 piece Cinnamon (Tuj/Dalchini)
10. Orange Color
11. 4/5 tblsp Clarified Butter (Ghee)
12. 4/5 boiled kashewnuts

How to make Delicious kadhai paneer:

1. Cut cottage cheese, capsicum in long and fine pieces.
2. Grind tomato, ginger, onion, salt, red chili powder,boiled kashewnuts and orange color.
3. Mince cloves and cinnamom.
4. Heat on Stove clarified butter in a pan.
5. Put bay leaf, cloves, cinnamon.
6.Then add onion, tomato, ginger, kashewnuts paste.
7. Keep cooking on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces ,mint leaves along with 1/2 cup water.
9. Keep cooking on low flame.
10.When the capsicum are done, check with your spoon and put off the flame.
12. Serve with nan, Roti, Fulka or paranthas..

top rice receipe mushroom pulao :

Ingredients
1.2 cup rice (chawal)
2.3 onion (pyaj)
3.200 gm mushroom
4.200 gm cottage cheese (paneer)
5.2 capsicum (shimla mirch)
6.5-6 cauliflower (phool gobi) pieces
7.4 cloves (laung)
8.2 cinnamon pieces (dalchini)
9.2 bay leaf (tej patta)
10.6 tbsp clarified butter (ghee)
11.2 tsp salt (namak)

13.ginger-garlic paste 1/2 tbsp
How to make mushroom pulao :

1.Soak rice for half an hour or so.
2.Boil rice in a container until it gets cooked properly and water dries up.
3.Finely chop onion.
4.Cut paneer cubes.
5.Cut cabbage into fine long pieces.
6.Cut mushroom into slices.
7.Heat ghee in a pan and fry paneer until light brown.
8.Take them out and keep aside.
9.Now fry onion in the pan until it turns pink.
10.Then add laung, dalchini, tej patta ,ginger-garlic paste and mushroom. Fry for few minutes.
11.Then add shimla mirch, phool gobi, namak and paneer cubes along with little water. 12.Cook at low flame.
13.When vegetables are cooked properly,add cooked rice into them and fry on medium heat for 3to4 minites. remove it from the flame.
14.Serve them hot.




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veg cutlet indian receipe

veg cutlet indian receipe

Ingredients
1.1 medium size carrot
2.1 medium size potato
3.1 medium size beet root (optional)
4.4-5 Beans
5.Peas (optional)

To Grind
1.garlic 1 small piece
2.Fennel seeds 2-3
3.Green chili 2-3
4.Coriander leaves little bit
5.One medium sizes onion finely cut & keep.

To dip
1.2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)

1.Powder
1.Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.

Servings: 12-15 (depends upon the balls you are making)
Side Dish: Ketchup, Chilly chutney




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Choley Bhature

Bhature
1. 2 cups All purpose flour (Maida)
2. 1 pouch Yeast
3. 1 cup Yogurt
4. 2 tbsp Vegetable Oil
5. Salt to taste
Choley
1. 1 small can kabuli chana
2. 1/2 tsp Ginger paste
3. 1/2 tsp Garlic paste
4. 1 tsp Cumin seeds
5. 2 tbsp Oil
6. 2 tbsp Cilantro
7. 6-7 Mint leaves
8. 1/2 tsp Turmeric Powder
9. 1/2 tsp Chilly Powder
10. 2-3 Bay Leaves
11. 2-3 Cloves
12. 1/2 tsp Garam Masala
13. 1 Medium-sized finely chopped onion
14. 1 Big tomato-onion paste
15. 1 1/2 cup Water
16. Salt to taste

Bhature
1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis.
3. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
4. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
Chole
1.Take 2 tablespoons of oil in a pressue cooker and heat it.
2.Add cumin seeds fry till they start spluttering then add garlic paste,ginger paste and make it dark brown.
3.Now add bay leaves and cloves. Add diced onions.
4.Add garam masala, red chilli powder, Cinnamon powder, tomato -onion paste,and fry it
5.Add pepper and mango powder.
6.Add soaked chana and water.
7.Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
8.Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

hot sour soup receipe

Ingredients
1.2 tbsp. cabbage finely shredded
2.2 tbsp. carrot finely julienned (slivers)
3.1 tbsp. cauliflower finely chopped
4.1 small stalk celery, finely chopped
5.1 tbsp. spring onion greens finely chopped
6.1/4 tsp. ginger grated
7.1/2 tsp. red chilli sauce
8.1 tsp. soya sauce
9.1 tsp. brown vinegar
10.1/4 tsp. pepper powder
11.salt to taste
12.2 tsp. cornflour
13.1 tsp butter or oil
14.4 cups water or vegetable stock

Method
1.Heat butter or oil, add vegetables, ginger, except spring onions.
2.Stir fry till cooked, add spring onions, stir.
3.Add stock, chilli sauce, soya sauce, vinegar and stir.
4.Bring to a boil, simmer for 7-8 minutes.
5.Add salt and pepper.
6.Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
7.Cook for 2 minutes. Serve hot.



YOUTUBE for hot sour soup

vegetable manchaw soup receipe

ingredients
1• 2 tbsp French Beans (finely chopped)
2• 2 tbsp Baby Corn (finely chopped)
3• 2 tbsp Cabbage (finely chopped)
4• 2 tbsp Carrots (finely chopped)
5• 2 tbsp Onions (finely chopped)
6• 2 tbsp Red Capsicums (finely chopped)
7• 3 tsp Corn Flour
8• 1 tsp Vinegar
9• ½ tsp White Pepper
10• ½ tsp Soy Sauce
11• 2 tbsp Tomato Sauce
12• A pinch Orange-Red Food Color (optional)
13• A pinch Ajinomoto (optional)
14• 2 sprigs Spring Onions (for garnishing)
15• 2½ cups Water
16• Salt to taste
17• Oil for frying

For Chinese Chilly Chutney
1• 4-5 Dried Red Chilies
2• 1 Onion (small)
3• 1 Garlic (head)
4• 1 tsp Tamarind Pulp

How to make Vegetable Manchow Soup:
1.Soak dried red chillies in hot boiled water for about 10 minutes.
2.Take out the chillies and grind it with the remaining ingredients (for Chinese 3.Chutney) to form a fine paste.
4.Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
5.Heat oil in a pan and saute all the vegetables for 1-2 minutes.
6.Add Chinese Chutney Paste to the vegetables.
7.When aroma arises, pour water into it.
8.When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
9.Garnish the soup with spring onions.
10.Serve it hot.

spring roll receipe

ingreidents
Cover :
1.250 gms. All purpose flour (Maida)
2.1 Egg
3.Little Salt
4.Water to make batter
Filling :
1.2- 3 Carrots Grated)
2.1 cup leeks shredded and well washed (white section only)(optional)
3.1/2 tsp Ginger Minced)
4.1/2 tsp Garlic Minced)
5.100 gms Cabbage Shredded)
6.50gms Mushrooms Chopped)
7.75 gms Sprouted Beans
8.3 Green Chilies Chopped)
9.Salt to taste
10.2 tbsp Soya Sauce
11.1/2 tbsp White Pepper Powder

METHOD
1.Sift the flour and add salt, egg and water and make a smooth batter.
2.Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3.Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
4.To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
5.Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
6.Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
7.To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
8.Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
9.Deep fry in hot oil until golden.
10.Serve the vegetarian spring roll hot.


YOUTUBE FOR SPRING ROLL



Chinese:
How To Make Crispy Vegetable Spring Rolls