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..

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.




youtube for mashroom pulao

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




youtube for veg cutlet

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.