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

batata vada receipe

batata vada rany season specail snacks

ingredintes

1. 2 Cups besan
2.3/4 lb Potatoes
3. 2 tbsp Grated coconut
4• 4 Onions, chopped finely
5• 4 Green chillies
6• 4 Cloves garlic
7• Sugar to taste
8• Juice of one lime
9• A few sprigs coriander leaves, chopped
10• 1 tsp Mustard seeds
11• A small piece ginger
12• 1 tsp Turmeric powder
13• 1/2 tsp Red chilli powder
14• 1 tsp Cumin seeds
15• A pinch of baking soda
16• Oil for deep frying
17• Water as required
18• Salt to taste

Method
1.Cook potatoes into the Pressure cooker until soft.
2.Peel and mash them keep aside.
3.Grind green chillies,ginger and garlic together to make a fine paste.
4.Combine this paste potato,onions,coriender leaves, lime juice,salt mix well.
5.Take a pan and heat a little oil and fry mustard seeds and curry leaves until the mustard crackles .
6.Remove it from the heat and add it into the potato mixture,mix well.
7.Take another bowl and combine besan,cmin seeds,red chilli powder,termaric 8.powder,baking soda,little water in it to make thick batter .

9.Add tsp hot oil to batter.

10.Make small balls from the potato mixture.

11.Dip each ball in the batter and dio fry them until golden brown .

12.Serve hot batata vada with chutany or sauce.

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mixfruit jam

mixfruit jam

Ingredients:
1.Apples 1kg
2.Papayas 1/2kg
3.Bananas 3
4.Chickoos 3
5.Orange or sweet lime 3 Grapes 1/4kg
6.Sugar 1-1/2kg
7.Citric acid 2 tsp
8.Essence 3/4 tsp.

Method

1.All hard fruit (eg. apples) used should be boiled and peeled, and cut in hot water.
2.Cut and boil fruits in very little water till soft.
3.Blend with manual mixie.
4.Add sugar and cook on high flame.
5.When sugar dissolves completely, add citric acid
6.Stir and cook till thick. Add colour and essence while hot.


Note:
The jam is ready when
•The jam bubble begin to burst and contents tend to fly all over.
when taken on a saucer,the water does not separate
•taken on a spoon and swayed, it forms wrinkles

General Tips:- Preservative proportion 1kg sugar =1/2 tsp citric acid

per 1kg of sugar =1kg 600 gm of jam

Bottling: Pour the hot jam in clean, dry, wide-mouthed jars or bottles. Cool well. Pour carefully so that air bubbles are not trapped in the jam. Pour a thin layer of molten wax on it. Close tight and store.

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Glass painting designs

BOONDI RAITA (Curd Preparation) receipe

BOONDI RAITA (Curd Preparation)

Ingredients:

1. 2 Cups Curd (Yogurt)
2. 100 gms Gram flour(Besan)
3. 1/2tsp Roasted Cumin(jeera) powder
4. salt to taste
5. Red chili powder to taste
6. very little garam masala
7. Finely Chopped coriander leaves
8. Oil to fry

Preparation
1.Add water to gram flour and mix well to spreading consistency.
2.Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.
3.Fry till golden & crisp.
4.Stir the curd with hand mixer(mathani).
5.Add boondi and mix gently.
6. If it becomes thick add little milk and mix it.
7.Now add salt, cumin powder and chili powder, mix well.
8.Sprinkle garam masala and garnish with chopped coriander.
9.Keep in refrigerator for an hour or so.
10.Serve boondi raita chilled.

how to make coconut chutney see online

try this chutney with idly,dosa,
Ingredients
1. 1 fresh coconut (grated)
2. 3 fresh green chilies or as per taste
3. 2 tbsp cilantro or coriander leaves (chopped)
4. 1 tbsp lemon or lime juice
5. 1 tbsp split peas (roasted)
6. 3/4 cup plain yogurt
7. Salt To Taste

method
1.Grind coarsely all the ingredients in a blender and serve.

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how to make hotel style tomato soup in home fresh tamato soup receipe

yummy fresh tasty hotel style tomato soup receipe
Ingredients
1. 1/2 kg ripe red tomatoes
2. 1 green chili, slit into half
3.1.5'' ginger, chopped
4.1 1/2 tsp. sugar
5.Butter as required
6.Salt to taste
7.1 tsp. corn flour, dissolved in water
8.Bread croutons [optional]

Method
1.Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger 2.without adding any water. Remove & cool.
3.Blend it in a mixer & strain the puree. Keep the puree on medium gas mark.
4.Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.

5. Then add corn flour & stir till it boils & thickens.

6. Serve hot with a blob of butter & bread croutons.
Serves: 2 - 3
Preparation time: 30 minutes

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how to make pav bhaji see receipe with youtube online

tasty yummy special pav bhaji



Ingredients


1.8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1. 1 capsicum chopped fine
2. 2 onions chopped fine
3. 2 tomatoes chopped fine
4.2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, .) 5.1/2 cup shelled peas
6.2 tbsp. butter
7.2 tsp. pavbhaji masala
8.1 1/2 tsp. chilli powder
9.1/4 tsp. turmeric powder
10.1/2 tsp. sugar
11.salt to taste
12.1 cup water (in which vegetables were boiled)
13.1/2 tsp. each ginger grated, garlic crushed
14.juice of 1/2 lemon.

To Garnish
1.1 tbsp. coriander chopped
2.1 onion chopped
3.small pieces of lemon

Method
1. Pressure cook mixed vegetables and peas till well done.
2. Mash them coarsely after draining.
3. Heat butter in a pan.
4. Add ginger-garlice, capsicum, onion, tomatoes.
5. Fry for 2-3 minutes till very soft.
6. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
7. Bring to boil.
8. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
9. Add lemon juice, stir.
10.Garnish with chopped coriander and a block of butter.

For Pavs
1.2Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
2.Serve hot with bhaji, a piece of lemon and chopped onion.

YOUTUBE FOR PAV BHAJI


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how to make samber and samber powder see online

Ingredients:
1.1/2 lime sized ball Tamarind
2.1 cup Toor Dal (or red lentils)
3.1/2 teaspoon Turmeric Powder
4.2 teaspoons oil
5.Salt to taste
6.5 small dry red chilies (or to taste)
7.8 Curry Leaves (see note)
8.1 medium onion (shallots are preferable)
9.1/2 teaspoon mustard seeds
10.1/4 tsp asafoetida (optional)
11.1/2 teaspoon fenugreek seeds
12.1 large tomato
13.2 tablespoons sambar powder (see note)
14.1/4 cup chopped cilantro leaves (also known as coriander leaves)
15.1 cup of a vegetable of your choice like green beans, chopped carrot

Directions:
1.Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.
2.Choose a heavy cooking pot.
3.Wash and clean the dal.
4.Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.
5. As the dal boils, skim off the foam and discard.
6.Boil until the dal is soft and then mash it coarsely.
7.If needed, add more water as it is boiling but do not let it get too watery.
8.If you use a pressure cooker it will take about 5 minutes.
9.In a separate pan, heat to medium and pour in the remaining oil.
10.Once the oil is hot, add the chilies, mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.
11.Add the onion and brown lightly.
12.Add the tamarind extract and let boil lightly until the onions are cooked.
13.Add this mixture to the dal with asafoetida, tomato, vegetable of choice and sambar powder.
14.Allow this to boil for 5 to 10 minutes and remove from the heat.
15.Garnish with cilantro.
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prepration of tasty club sandwich receipe see online

hungry kya try tasty club sandwich

Ingredients
1.4 slices of white bread
2.2 slices of cheese
3.1 green chilly
4.pin of salt
5.2 tomatoes chopped fine
6.1 chopped onion
7.few pieces of chopped coriander leaves
8.2 tomato slices
9.2 cucumber slices
10.2 onion slices
11.200 gm of pudina chutney
12.1 tsp red chilly powde
13.butter to speard on bread
14.1cup fresh cream

method
1.first roast the bread.
2.Mix chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and prepare a batter.
3.spread butter on Bread Slices and apply pudina Chutney and keep slices of cheese on it.
4.spread batter of chopped Tomatoes,Onion, Corriander Leaves,freshcream,RedChillyPowder and Salt together and add in between breads

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how to make masala dosa see online in telugu,hindi,english

prepration of tasty masala dosa
how to make masala dosa at home

Ingredients:
1. 1 cup plain rice.
2. 1 cup parboiled rice.
3. 1/4 cup white udad dal.
4. 1/2 tsp. methi (fenugreek) seeds
5. 1 /2 tsp soda bi carbonate
6. 1/2 cup curds the batter.
7. 10-12 tsps. ghee or oil as preferred
8. water for grinding

Method:

1.Wash the rices and dal together.
2.Add plenty of water and methi seeds.
3.Allow to soak for 7-8 hours or overnight.
4.Rewash the rice by draining the water 2-3 times.
5.Grind to a paste. Rawa -like grains should be felt in
6.Add soda bicarb and salt and mix well.
7.Keep aside in a warm place for 8-10 hours. Beat the curds well.
8.Add to the batter, add more water if required.
9.The consistency of the batter should be
10.enough to thickly coat on a spoon when dipped.
11.Heat the iron griddle or non-stick tawa well.
12.Pour a spoonful of batter in the centre, spread
13.with the back of the spoon to a thin round.
14.Pour a tsp. of ghee or oil over it.
15.Spread chutney spread over dosa.
16.Place a tbsp. masala in the centre.
17.Fold into triangle to cover masala.
18.Remove with spatula when crisp.
19Serve hot with chutney and/or sambar.
For masala:
Ingredients
1.2 large onions in vertical slices
2.2 large potatoes boiled and peedled
3.4-5 green chillies
4.1 tbsp. chopped coriander
5.8-10 cashews halved
6.1/2 tsp. each udad dal, cumin & mustard seeds
7.2 tbsp. oil
8.1/4 tsp. turmeric
9.salt to taste
method
1.Chop potatoes coarsely. Chop green chillies.
2.Heat oil, add cashews and brown lightly.
3.Add dal, seeds and splutter.
4.Add chillies and onions. Fry till tender.
5.Add turmeric, salt, potatoes, coriander.
6.Mix well.

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