01. Milk Burfi
Ingredients Amul milk powder 1 cup Ghee – 3/4 cup Sugar – 2 1/2 cup Method: Fry the milk powder in Ghee (Golden colour). Keep it aside. Prepare 1 string sugar syrup. Add the milk powder and mix it nicely keeping the fire low. Slowly add the ghee too and keep mixing it till it all comes out together in a halwa stage. Then pour the same in greased plate and cut it in the shape desired by you. 02. Milk Toasted Sandwiches
Ingredients 6 slices large sized sandwiches bread 1 cup milk 2 tbsp grated cheese butter to spread on slices 1 cucumber thinly sliced salt fresh ground black pepper Method Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly. Take the milk in a saucer. Use a cutting board to make the sandwich. Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before. Apply butter to third slice. Dip and place on second. Apply a dot of butter on top. Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strips. Variation The fillings may be varied as per fancy like boiled potato slices, capsicum rings, onion rings in one or more combinations. Also crushed red chilli or paprika may be sprinkled on the cheese if a tangy taste is desired. 03. Strawberry Milk shake
Ingredients 250 gms fresh Strawberrys 1 litre fresh Milk Sugar as per taste Strawberry Ice Cream Method Wash the strawberry and chop it finely. In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth paste. Add the rest of the milk and blend it once again. Strain it with a mesh into a large jar. Let this cool at least 2 hours. Serve it in tall glasses with a scoop of strawberry ice-cream. 04. Paneer
Ingredients Milk – 1 litre Citric Acid or Lemon (juice) – 1/2 tsp Water – 2 tbsp Method Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours 05. Kalakand (Milk Burfi)
Ingredients 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista, almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.before using as required. 06. Paneer Casserole Bake
Ingredients Paneer – 200 gms (sliced into thin horizontal slabs) Paneer – 1 tbsp (grated) Potatoes – 2 (boiled, peeled and thinly sliced rounds) Large Capsicum – 1 (sliced into thin strips) Thick White Sauce – 1 1/2 cup Bread – 2 slices (ground to crumbs) Green Chillies – 2 (crushed) Spring Onion – 1 (finely chopped) Black Pepper Powder – 1 tbsp Sugar – 1/2 tbsp Salt – to taste Butter – 1 tbsp For Thick White Sauce Plain flour – 2 tbsp Butter – 1/2 tbsp Milk – 1 1/2 cups Grated Cheese – 1 tbsp Salt and Pepper – to taste Method to prepare White Sauce Dry roast flour in a heavy pan. Remove, keep aside to cool. Mix cooled flour in milk till smooth and lumpless. Heat milk in pan, add butter. Add milk paste, cheese, salt and pepper. Stir continuously till it boils. Boil till thick like sauce. Use as required. Method Grease an oven proof casserole generously with butter. Place a layer of potato slices to cover the bottom. Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce. Place over it a layer of paneer slabs. Season as for potato layer. Repeat till all potato and paneer is used. Sprinkle the capsicum and repeat seasoning. Mix the spring onions and green chillies in the remaining sauce. Pour over the capsicum to cover fully. Sprinkle the bread crumbs evenly. Bake in a preheated oven at 250º C for 20 minutes or till top layer is golden brown. Serve hot white chilli garlic sauce and toast. Making time: 45 minutes Serves: 5 Shelf life: Few hours ahead of requirement. 07. Paneer Makhanwala
Ingredients Paneer – 250 gms (cut into cubes of 1″ each) Grated Paneer or Cheese – 1/2 tbsp. Garlic Cloves – 8-10 1 Onion Ginger – 1″ piece Bay Leaf – 1 Cinnamon – 1″ stick Cloves – 2 Cardamom – 2 Red Chilli Powder – 1 tbsp Turmeric Powder – 1/4 tbsp Salt – to taste Garam Masala – 1/2 tbsp Malai or Cream – 2 tbsp Butter – 1/2 tbsp Coriander (chopped) – 1/2 tbsp Tomato Puree – 3 tbsp Sugar – 1/4 tbsp Kasoori Methi – 1 tbsp Ghee to deep fry paneer Method Deep fry paneer in hot ghee till light golden. Keep aside. Grind the onions, ginger and garlic to a paste. Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes. Add 2 cups of water. Simmer on low flames for 7-8 minutes. Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. Transfer to serving dish. Garnish with chopped coriander and grated paneer. Serve hot with parathas or naans. Making time: 25 minutes Serves: 4 Shelf life: Best fresh 08. Paneer Paratha
Ingredients 150 gms wheat Flour Salt Red Chilli Powder 100 gms Paneer Butter Cream Ghee Preparation Time :- 10 min. Method: Take Wheat flour , add ghee, aslt water & cream and preapre dough. Grade the paneer, add red chilli powder and make the stuff ready. Roll above dough with pin (Make Chapati) and out the stuff on Centre of the chapati and close the chapati. Roll the stuffed chapati with pin Keep it on the tawa and cook with butter. The dish is ready to serve 09. Soyabean Paneer Tikka
ingredients 1/2 cup Soyabean flour, 1/2 cup black chana’s flour 2 chopped onion, 2 tbsp.oil 10. Paneer Bhurji ingredients ( Serve – 2 ) 100 gms Paneer 2 tbsp. Oil Salt 2 Nos. Onion Garlic 2 Nos. Tomatoes Red chilli Powder Turmeric Powder Chesse Garam masala 1 Nos. Capsicum Coriander leaves Cream Preparation Time :- 10 min. Method :- Heat oil in wok (Kaddai). Add sliced onion & Garlic in it. Add a pinch of salt in it & let it become pink. Add sliced tomatoes & Capsicum in it. Frey for 2 minutes. Add smashed paneer, turmeric Powder, slat, chilli powder and garam masala. Cook it for 5-7 min. with continuous stirring. (a littlee water can be added if required). Take it from the stove. The dish is ready to serve :- Garnish with corainder leaves, Tomatoes, Onion, Cream 1 sp slat, 2 chopped chilly 200 gms paneer Ingredients for decoration :- Tomato, Panner, Capsicum CAbbage, Onion, Salat, Pipper, Coriander Chopped. Preparation Time :- 10 min. Method :- Put paneer, soyabean Flour, Salt & black chana’s flour in bowl. Add chopped onion & green chilly add water & make a paste. Now make a round tikkies & fry in frying pan. Preparation :- Make 1/2 inches pieces of tomato, panner, capsicum & onion put each piece in between small stick. Put all pieces in this way. take one- tbsp. oil in frying pan and put all the sticks in it. cook on a slow fire for two minutes put salt & piper in it. Method of decoration :- Put tikkas in cabbages’s leaf put all the sticks in it decorate it with chopped salad & coriander serve it with souse of chatni. Nutritive :- Nutritive value of soyabean panner tikka is very high because is contains natuiral vitamins & minerals essential for growth. Low in cholestrol fats & salt. Light & easy to digest. Excellent for slimmers, growing children & aged persons. The dish is ready to serve. 11. Doodhi Dulari
ingredients ( Serve – 2 ) 25 gms Gum bits (Gundar) 500 ml Milk Ghee 100 gms Sugar 1 cup Gradded Coconut 1 tbsp Opium Seeds Ginger Powder Piprimul Powder Dry Fruit Preparation Time :- 10 min. Method :- Take 2 tbsp of Ghee in a wak and make it hot. Add gum bits in it fry. Add milk and boil it. Make semi solid paste and add sugar. Let the Ghee come out, add opium seeds, graded coconut, ginger powder, Piprimul powder and dry fruits. Advantages :- Good in winter especially for pain and newly delivered mother. Low for & nuttritous The dish is ready to serve :- Garnish with Dry Fruits of your choice. 12. Kalakand
paneer (Grated ) 200 gms Milk Powder 200 gms Sugar 100 gms Milk 2 Cups Garnishing Few Almond Flecks, Cardamon Powder Pistachios Preparation Time :- 20 min. Method Take paneer in non-stick pan, add milk powder & milk and mix properly. Provide medium heat, add sugar & keep stirring till the mixture wet-dries. Stop heating. Add one teaspoon cardamom powder. Take the mixture in a plate & spread such that it will have desirable thickness. Cut mixture in square shape. Garnish with almond flecks & pistachios The dish is ready to serve :- Serve when it cool 13. Chocolate Souffle
Ingredients 250 gms Cream 50 gms drinking Chocolate 50 gms grated dry coconut 1/2 cup grinded sugar 1/2 cup cold milk 9-10 pieces marie biscuits Method :- Mix cream, drinking chocolate and sugar. Dip biscuits in milk for 2 minutes. Arrange a layer of these biscuits in a bowl. Pour a layer of cream and then a layer of coconut. Repeat all the layers. Keep in fridge to set for an hour. The dish is ready to serve 14. Chirote
This is a traditional Maharashatrian delicacy normally during Deepawali. Ingredients for 12 pieces Maida – 200 gms Desi ghee (Butter-Oil) 120 gms Milk – 1 cup (200 ml.) Ground Sugar (Fine) 100 gms Rice Flour (fine) – 2 tbsp. Salt to taste Desi Ghee (Butter-Oil) for frying – 500 gms. Method Mix one tbsp. of rice flour with 100 gms desi ghee and blend it into a fine paste. Add 1 small spoon of ghee and salt to taste in 200 gms amida and soaak it in milk to form a soft ball of dough. Knead and beat it for 5 minures till it is smooth and elastic. Make 4 equal balls of the prepared dough. On a floured board, roll one ball of the dough into a flat and thin round of approximately 8 to 10 inches. Apply dry rice powder during rolling. Uniformly apply paste prepare earlier to form a thin film. Roll the round into a tight roll and keep it aside. Repeat steps 4 and 5 on second ball, place first roll on this and roll second round on the first roll. Repeat steps 4 to 7 on remaining to balls of dough. Place the roll on the board and gently give uniform round shape by hands. slice the roll into small pieces about 12 in number. Roll each piece gently to rectangular shape roughly of size 2″ x 2.5″. Heat desi ghee in fry in pan and deep fry the pieces into light brown colour. Gently splash ghee by spatula during frying to separate individual layers. Take out and place on tissue paper for few minutes to remove excess ghee. Sprinkle ground sugar on top to taste. The dish is ready to serve. The dish is ready to serve :- 15. Halwasan
Ingredients Milk 500 ml. Rawa 1 1/2 Tea spoon (Soji) Gum 1 1/2 tbsp Ghee 2 tbsp Sugar 200 gsm Mace 1/2 tbsp (Janvantri) Cardamom 7-8 Nos. (elaichi) Pellitory 50 gms (Magaj Tari) Method: Take 500 ml of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdless. Take rawa and Gum in another pan. Roast it for sometime and add ghee in it. Mix it with curdless milk. Take sugar in another pan and heat it till it dissolve. Add above mixture in it and heat it at low flame till the water evoparates. Add javantri, nutmeg and elaichi powder. Now put it on plate by making round pieces. Dacorate it with Magaj Tari and almonds. The dish is ready to serve. 16. Paneer Kheer Ingredients 1.5 ltr. Milk 1/2 Cup Curd 3/4 Cup Sugar (100 gms) Almonds 5-6 (For garnishing) Oranges 1-2 (for garnishing) Method Peel and deseeal oranges os that you have lonly the pulp blanch alomnds and cut into this slices. Take half litre of milk in a pan. heat and bring to lonling temp. Add curd to curdle the milk. Strain the paneer and keep aside. In another pan heat 1 ltr. of milk and reduce the milk to half add sugar and stir to dissolve it completely. Remove from fire and add finally mashed paneer crumbs. Again heat the mixture for 3-4 mins. cool the kheer (refrigerate if req.) Garnish with almonds and orange pulp and serve. Note : You my use other fruits like strawberries and pineapple also for garnishing The dish is ready to serve 17. Vegetable curd & Cheese Korma
Ingredients 1 kg. Green Peas 1 tbsp. butter 3 cup milk 250 gms potato 1 cup curd 2 Onion 100 gms Tomato 1 cube cheese 3 cup water Salt For Tempering 1/2 Cup Coconut 1 tbsp. Ghee Curry Patta For paste 6 Nos. of Green Chilli Ginger Method Boil the green peas. Peel the potatoes and make small pieces. Chopped the tomatoes. Cut capsicum in thin strips. Fry the capsicum. Put Ghee & Butter together in pan. Saute the chopped onion, till it becomes golden brown. Add garam masala & Cashewnuts Powder. add three cups water and grate cheese. After water got boiled, add potato and 1 cup milk. Add tomatoes after 10 minutes add curd, green pease & salt to taste. After it becomes thick, take off pan from stove. Garnishing Sprinkle coriander leaves and capsicum strips. The dish is ready to serve hot. 18. Cheesy Kta Corn with Spinach
Ingredients (Cheese Balls) 200 gms Paneer 4 Nos. Cheese Cubes 2 Nos. (Medium Size) Boiled Potatoes Green Chillies, Coriander, Salt & Sugar to taste. (For Gravy) Butter 50 gms Onion 2 Nos. Capsicum 1 Nos. Soaked Cashew Almonds Cheese, Cream / Milk, Corn Flour, Spinach Salt, chilly powder Garam Masala to taste. Method (For Cheese Balls) Mash boiled potatoes. Mix grated paneer, green chillies, Coriander, One tbsp. of corn flour, slat and pinch of sugar. Make small balls and stuff a small cube of cheese. Deep fry 19. Kaju Paneer Masala
Ingredients Paneer 150 gms Onions 2 Nos. Medium Tomatoes 2-3 (Puree – depending on the gravy need) Ginger Garlic Green Chilly Paste 2 tbsp Kaju Chilly Powder 1 tbsp Garam Masala 1/2 tbsp Turmeric Powder 1/4 tbsp Oil Cheese Cream Method Heat 1 tbsp of Oil. Add Onion gravy & fry till slightly brown. Add tomato puree & ginger-garlic green chilly paste. Fry nicely till oil comes up. Add chilly powder, turmeric powder & fry. Add Kaju @ 15 Nos. and salt according to taste. Let it boil nicely. Add fried paneer cubes & bring one more boil . Add garam Masala. Decorate it with cheese. The dish is ready to serve. until brownish in colour. (For Gravy) Heat butter. Saute Onion and capsicum. Add cashew-almond paste. Add one tbsp of corn flour and slowly add milk. Keep stirring till the mixture thickens. Add grated cheese and mix well. Add cheese balls and baby corns. Garnish with spinach leaves, cream and cheese. Tips : Boil baby corn for two minutes. Put Spinach leaves in hot water for a minute. The dish is ready to serve. ready to serve Hot. 20. Banana cholate Balls
Ingredients 3 bananas 1 1/2 Cup milk 3 tbsp. Sugar 2 tbsp. Grated Coconut 1 tbsp. Chocolate Powder 2 tbsp Grated Walnut (Chest Nut) 1 tbsp. Cashew-nut (Pieces) 1/2 tbsp. Almond 1/2 tbsp. Piste (Grated) 1/2 tbsp. Cardamom Powder. Method First of all mix banana & Milk mix well and add sugar. Heat ghee, add grated coconut and stir till they turn golden brown. Now add banana and milk mixer into it. Stir the mixer till it becomes thicker and then add chocolate powder. Finally add dry fruits and make little ball from it or you can make shapes as you want like squrae or mould it into shape of heart Now delicious and highly nutrition balls are ready to serve. 21. Taldhari Lapsi
Ingredients Wheat Grievances 200gms (Phada) Ghee 100 gms Sugar 200 gms Water 500 ml Cardamom 5-6 pieces Nutmeg 1/4 Tea Spoon Grapes Nut 15-20 Pieces For Decoration Cashew Nut 10-12 Pieces Almond 5-6 Pieces Poppy Seals 10 gms Method Take wheat pieces (Phada) and Ghee. Mix it in one frying pan and roast it for 4-5 minutes on slow fire till become brown. Take 500 ml water in pressure cooker. Add mixer in the water and boil in pressure cooker for 15-18 minutes, 3-4 weasels. Take out above boiled mix in frying pan and then add sugar and kismis. Mix sugar properly. After properly mixing the sugar add powder of cardamom, nutmeg and mix it. Take out in bowl and decorate with cashew nut, almond & poppy seals. 25. Paneer Burger King
Ingredients Fresh Paneer Grated, Whey Removed Curds, Cream Buns, Shredded Vegetables, Garlic Chillies Papper. Method: Mix garlic-chilly paste to thick curd and make curd-spread for filling. Cut buns, roast for few mins. applying butter . Apply thick layer of curd-Spread. STuff with generous quantity of paneer, Vegetables & other spiices. Serve with sauce. 26. Kalakand
Ingredients 1/3 Cup Paneer 1/2 Cup Cream 4 tbsp Milk Powder 2 tbsp sugar A few Almonds, Pistachio and Saffron Method Mix all the ingredients and put in a pan. Cook on low flame for 5 to 10 minutes. Then make small balls of it. Press the balls a little and decorate with saffron and Finely cut almonds and Pistachio. The dish is ready to serve 28. Mixed Khir
Ingredients Udath Dal – 1 cup Milk – 1/2 lit. Oil – 1/4 lit. Sugar 5 tbsp. Ghee 1 tbsp Elaichi Kismis Cashew Nut Method Soak the Udath Dal for half an hour. Grind it in a mixi (Ina a paste form) Add some amount of Salt & Black Pepper. In a frying pan (or) Kadai heat oil and make the paste into small balls and deep fry it. Boil the milk add sugar and elaichi. Cool it for some times. Add the fried balls into the milk till it soack’s. Finally add kismis & Cashew-nut for decoration. The dish is ready to serve. 29. Paneer Makai Kofta
ingredients 1 Corn 2 Potatoes 2 tbsp Cornflour Garam Masala 100 gms Paneer Salt to taste For Gravy 2 small Onions 2-3 Tomatoes, Kaju-Khas-khas Paste (Cashew Nut and Poppy Seeds) 1 tbsp Amul Khoa 1/2 cup Amul Milk 1 tbsp Amul Cream 1 tbsp Ginger Chilly Paste 1 tbsp Turmeric and red chilly powder. Method Grate the corn.Heat little oil or Amul ghee in kadai and saute grated corn for two minutes. Boil potatoes. Samsh potatoes, Paneer and corn together. Add cornflour, Salt and garam Masala to it. Make a dough (Constantly like chapati dough) Make small balls of medium size. Fry them in 31. Nutty Nutri Delight
Ingredients Flour 1 cup (150 gms) Smul Sugar 1 cup (150 gms) Plain Water 2 cups (300 ml) Amul Ghee 3/4 cup (100 gms) Roasted Almonds 1/2 cup (50 gms) Cardamom Powder for flavour Method Finally chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper. The dish is ready to serve Hot. Amul ghee till they become brown. Heat the Oil. Add little turmeric and red chilly powder. Saute finely chopped Onion for two three minutes. Add finally cut tomatoes. After 2 minutes add khov and kaju-khas-khas paste. Approximately 1 tbsp. Add 1/2 cup Amul milk and 2-3 cups water. Add 1 tbsp Garam Masala and red chilly powder. Add little sugar and salt to taste. After it starts for 2-3 minutes. Garnish it with coriander leaves and grated paneer. The dish is ready to serve Hot with Amul butter parathas. 30. Paneer Vegetable Toast
Ingredients 10 Nos. Bread Slice 50 gms Paneer 50 gms French Beans 50 gms Green Peas 1 Nos. Carrot 2 Nos. Potatoes 10-12 Nos. Pudina leaves 1 Nos. Lemon 2 Nos. Tomatoes 1 Nos. Chopped Onion 100 gms Dhaniya 1 tbsp Garam Masala 1 tbsp. Sugar 2 tbsp Ginger, Garlic Chilly Paste Salt according to taste Method Chop the french beans and boil with Potatoes, Green Peas. Finely chop Carrot, Paneer, Dhaniya , Pudina Leaves and Onion. Mix all vegetables, Paneer and blend together with Garam masala, Salt, Sugar, Lemon, Ginger-Garlic-Chilly Paste. Prepare Bread slice (remove edges) with butter and put the vegetable + Paneer mixture on it. Decorate with chopped Tomatoes, Capsicum and crused cheese. Bake it in Oven for five minutes. If oven not available bake with tetlon on cooking gas for two minutes. Now paneer Vegetable toast is ready. The dish is ready to serve with Tomato Sauce. The dish is ready to serve Hot with Amul butter parathas. . 31. Nutty Nutri Delight
Ingredients Flour 1 Cup (150 gms) Smul Sugar 1 Cup (150 gms) Plain Water 2 Cups (300 ml) Amul Ghee 3/4 cup (100 gms) Roasted Almonds 1/2 cup (50 gms) Cardamom Powder for flavour Method Finely chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper. The dish is ready to serve Hot. 32. Semolina-Halwa
Ingredients 1 Cup Milk 1 Cup Water 1 Cup Semolina 1 cup Sugar 3/4 Cup Ghee Dry Fruit (almonds, Cashew, Raisins, Pistachio) 1/2 teaspoon Cardamom Powder Method :- Mix milk and water in a bowl. Add semolina and soak it for 10-15 minutes. Now heat ghee in a Kadai add sugar and stir well. Add soaked semolina mixture it becomes slightly brown. Add dry fruits and cardamom powder. Garnish with pistachios. The dish is ready to serve Hot 33. Rice and Corn Croquettes
Ingredients For the Sauce 2 teacup Amul Milk 4 tbsp Amul Butter 5 tbsp plain flour For the croquettes 2 teacups cooked corn 1 tea cup cooked rice 1 tbsp chapped celery 4 chopped green chillies 2 tbsp grated Amul paneer Salt to taste other 1/2 Tea cup plain flour Crushed vermicelli Amul Ghee for frying Tomato Ketchup Method :- For the Sauce : Melt the Amul butter. Add the flour and cook for a few seconds. Add the milk. Cook till the mixture thickned. For the Croqattes : Crushed the cooked corn slightly mix the corn, rice, sauce, green chillies, salt shape into flat rounds. Put a little Paneer in the centre and close very well. Just before semins mix 1/2 teacup of milk & water with the plain flour. Dir the croquettes into this paste roll over the vermielli and deep fry in ghee. The dish is ready to serve Hot with Tomato Sauce. 34. Paneer Curry with Buttermilk Dosa
Ingredients Amul Paneer 500 gm Amul Cream 2 tbsp Amul Butter 2 tbsp. Amul Curds 2 tbsp. Amul Khova 10 gm 2 Medium Onions, 2 Large Tomatoes sliced 2-3 Red Chilli 2 tbsp Ginger-Garlic Paste 2 tbsp Grated Coconut, 3-4 Cashew-nuts 1 tbsp Garam Masala 1 tbsp Jeera, Coriander Powder, 1/2 Turmeric Powder Cinnamon Clove Salt & Chilli Powder to Taste 50 gm Cauliflower 50 gm Potato, 50 gm boiled green peas Oil for frying Butter Milk Dosa 4 Cups Raw Rice, 1 Ltr Amul Butter Milk (Plain) 2 tbsp. Methi 1 cup Phova Salt to Taste Method :- Grind Coconut, Cashew-nuts, and red chilli to a paste. fry the pieces of paneer, cauliflower and potato. Heat 2 tbsp butter and add Khova, Cinnamon Clove, Onion and Ginger Garlic Paste, fry to a golden brown colour. Add chopped Tomatoes, Chilli Powder, Daniya, Jeera, Garam Masala & Turmeric Powder. Fry for 5 Minutes. Now add the curds and ground coconut paste. Keep stirring. Add the fried paneer, Cauliflower, Potato & Cream. Add one cup of water and cook till the butter floats to the top. Now put Curry Leaves and Coriander Leaves. The dish is ready to serve with Butter Milk Dosa Method for Butter milk Dosa Wash the rice properly. Strain off the water. Soak the rice, Phova & Methi together in buttermilk for 5-6 hrs. Strain of the excess buttermilk. Grind them to a fine paste. Keep in a warm place for 4-6 hrs to ferment. Add salt. To make dosa pour ladleful of this mixture on greased hot tawa don’t spread it. Pour Oil around the edges of dosa. Upturn the side and shallow fry on low heat till done. The dish is ready to serve Hot with Panner Curry. 35. Shahi Rolls
Ingredients Mawa 100gms Milk 1 cup Curd 2 tbsp Desi Ghee for frying Maida 100 gms Sooji (Rawa) 2 tbsp Sugar Syrup 1 Cup Kesar (Saffron) Few strings Stuffing Paneer 100 gms Sugar Powder 2 tbsp Surroundings – Rabadi Piste dana Cherry for garnishing Method :- Take Mawa, Suji, Curd, Maida. Mix well to form a batter with milk and strain it. Hear Desi Ghee and pour the batter to make a slightly thick pancake. Fry till light brown. Remove from oil and dip it in sugar syrup. Similarly make more pan-cakes and keep aside. Add sugar to the grated Paneer and mix well. Place one Pan-Cake On an aluminium foil, spread Paneer mixture over the Pan-Cake. Roll the Pan-cake tightly and keep aside. Make the Rabadi from milk and add sugar to taste. Pour the Rabadi in a serving dish. Cut the rolls and place them over it. Garnish with Pista and Cherry. The dish is ready to serve. 36. Paneer Bhalla
Paneer 150gms Ghee 250gms Curd 500gms milk 1/2 cup Bread 3 Slice Green Chilly 3 Chopped Soda Bi-Carb 1 pinch Salt to taste Coriander Leaves, Raisins Preparation time : 15-20 Mins. Method :- Remove the crust from the bread slices and soak them in milk. Now mix the soaked bread, paneer & Maida together & add finely chopped green chillies, raisins, coriander leaves(chopped) A pinch of soda & Salt to Taste & mash them well to get a smooth dough. Make small balls out of it & fry them in a little ghee till Golden Brown. Take the cud & whip it. Then add some salt as per need. Now add the Bhallas to this whipped curd & soak them for about 10-15 mins. Now transfer the paneer bhalls in a serving tray & garnish with Jeera powder, Red Chilli Powder & Slat. Now the Laajawab Paneer Bhallas are ready to eat. The dish is ready to serve Tamarind Chutney or Dhania Chutney 37. Paneer Tikka Bahar (Cottage Cheese and maida Snack)
Ingredients 250gms Amul Paneer 200 gms Maida 100gms Corn flour 100gms cut finely Garlic 100gms grated ginger 100gms finely chopped green onion 6 nos. Green Chilly 1 cup Tomato Sauce 1/2 cup green chilly sauce 1 tbsp whit pepper 1 tbsp Ajinomoto 1tbsp Orange Colour Salt to taste Oil for frying Method :- Take oil in a Kadai Put to Heat. Take cornflour and maida mixture and add colour and make a pastry. It cut paneer in round shape. Dip in maide and dip fry till golden brown. Take oil (2 tbsp) in a kadai put cut garlic ginger, green onion and fry. Put Tomato Sauce, Green Chilli Sauce, White Pepper ajinomoto. Salt to taste. Aranage the paneer pieces in a dish and put the sauce on it. The dish is ready to serve it. 38. Paneer Hara-Bhara (Cottage Cheese and Palak with Cheese)
Ingredients :- 250gms grated Amul paneer 500 gms palak 6 Nos. amul cheese cubes 6 medium size flakes grated gralic 2 Nos. finely chopped Green Onion 2 Nos. Finely chopped Green Garlic White Pepper 2 tbsp. Green Chilly 2 Nos. Oil for Cooking Salt to taste 2 tbsp Everest Kitchen King Masala Method Boil Palak with green garlic, green Onion and salt in an open pan. Grin to paste in a pan take oil and put garlic and green onions and when a little pink put kitchen king masala and then put the palak mixture. When quite dry put the half fo the grated paneer.cook for a few minutes, add white pepper. Now grease a baking dish.layer the dish just with Palak Paneer Mixture, then grate cheese on it. Then again put a layer of Palak and greate rest of the paneer. Put in the oven to bake for 10 minutes at temp 200ºC. The dish is ready to serve Hot 39. Milk Delight
Ingredients 1.5 ltr Milk Sugar 400gms Method :- Pour the packers of milk in a kadai. Simmer it ti 1/4th Quantity. Add the sugar. Stir it till it becomes a semi solid. Pour it in a dish and serve The dish is ready to serve 40. Date Basundi
50 gms Date 1 Ltr Milk Vanilla essence Fruits Method Take Seed-less dates Soak it in the milk. After 3-4 hours Liquidizs date mixture. Put the milk to boil in a pan. Add date mixture to the bailiny milk. After it becomes thick turn it from the gas. Add vanilla essence fruits and serve cold. The dish is ready to serve Hot 41. Fruit Cream Delight
Ingredients 500gms Cream 1/2 cup Milk 200gms Sugar (Approximately) Seasonal Fruits, Dry Fruits Method :- Firstly take thick fresh cream, add milk to it and mix it well by keeping the cream bond on ice. Add sugar and chopped fruits. We can also add dry fruit like Almonds + Kaju set it refrigerator for few minutes and serve. The dish is ready to serve Hot 42. Paneer Manchurian
Ingredients Amul milk powder 1 cup Ghee – 3/4 cup Sugar – 2 1/2 cup Method: Fry the milk powder in Ghee (Golden colour). Keep it aside. Prepare 1 string sugar syrup. Add the milk powder and mix it nicely keeping the fire low. Slowly add the ghee too and keep mixing it till it all comes out together in a halwa stage. Then pour the same in greased plate and cut it in the shape desired by you. 02. Milk Toasted Sandwiches
Ingredients 6 slices large sized sandwiches bread 1 cup milk 2 tbsp grated cheese butter to spread on slices 1 cucumber thinly sliced salt fresh ground black pepper Method Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly. Take the milk in a saucer. Use a cutting board to make the sandwich. Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before. Apply butter to third slice. Dip and place on second. Apply a dot of butter on top. Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strips. Variation The fillings may be varied as per fancy like boiled potato slices, capsicum rings, onion rings in one or more combinations. Also crushed red chilli or paprika may be sprinkled on the cheese if a tangy taste is desired. 03. Strawberry Milk shake
Ingredients 250 gms fresh Strawberrys 1 litre fresh Milk Sugar as per taste Strawberry Ice Cream Method Wash the strawberry and chop it finely. In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth paste. Add the rest of the milk and blend it once again. Strain it with a mesh into a large jar. Let this cool at least 2 hours. Serve it in tall glasses with a scoop of strawberry ice-cream. 04. Paneer
Ingredients Milk – 1 litre Citric Acid or Lemon (juice) – 1/2 tsp Water – 2 tbsp Method Dissolve the citric acid in water. Bring milk to boil, stirring continuously. Add the acid solution gradually, while stirring. When the milk curdles fully, switch off the gas. Cover for 3-4 minutes. Drain into a muslin cloth. Hold pouch under running water. Press out excess water. Shape and place cloth under heavy weight required (stone slab) for 2-3 hours 05. Kalakand (Milk Burfi)
Ingredients 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista, almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.before using as required. 06. Paneer Casserole Bake
Ingredients Paneer – 200 gms (sliced into thin horizontal slabs) Paneer – 1 tbsp (grated) Potatoes – 2 (boiled, peeled and thinly sliced rounds) Large Capsicum – 1 (sliced into thin strips) Thick White Sauce – 1 1/2 cup Bread – 2 slices (ground to crumbs) Green Chillies – 2 (crushed) Spring Onion – 1 (finely chopped) Black Pepper Powder – 1 tbsp Sugar – 1/2 tbsp Salt – to taste Butter – 1 tbsp For Thick White Sauce Plain flour – 2 tbsp Butter – 1/2 tbsp Milk – 1 1/2 cups Grated Cheese – 1 tbsp Salt and Pepper – to taste Method to prepare White Sauce Dry roast flour in a heavy pan. Remove, keep aside to cool. Mix cooled flour in milk till smooth and lumpless. Heat milk in pan, add butter. Add milk paste, cheese, salt and pepper. Stir continuously till it boils. Boil till thick like sauce. Use as required. Method Grease an oven proof casserole generously with butter. Place a layer of potato slices to cover the bottom. Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce. Place over it a layer of paneer slabs. Season as for potato layer. Repeat till all potato and paneer is used. Sprinkle the capsicum and repeat seasoning. Mix the spring onions and green chillies in the remaining sauce. Pour over the capsicum to cover fully. Sprinkle the bread crumbs evenly. Bake in a preheated oven at 250º C for 20 minutes or till top layer is golden brown. Serve hot white chilli garlic sauce and toast. Making time: 45 minutes Serves: 5 Shelf life: Few hours ahead of requirement. 07. Paneer Makhanwala
Ingredients Paneer – 250 gms (cut into cubes of 1″ each) Grated Paneer or Cheese – 1/2 tbsp. Garlic Cloves – 8-10 1 Onion Ginger – 1″ piece Bay Leaf – 1 Cinnamon – 1″ stick Cloves – 2 Cardamom – 2 Red Chilli Powder – 1 tbsp Turmeric Powder – 1/4 tbsp Salt – to taste Garam Masala – 1/2 tbsp Malai or Cream – 2 tbsp Butter – 1/2 tbsp Coriander (chopped) – 1/2 tbsp Tomato Puree – 3 tbsp Sugar – 1/4 tbsp Kasoori Methi – 1 tbsp Ghee to deep fry paneer Method Deep fry paneer in hot ghee till light golden. Keep aside. Grind the onions, ginger and garlic to a paste. Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan. Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.Add the paste and fry till golden. Add the dry masala, sugar and tomato puree. Fry for 2 minutes. Add 2 cups of water. Simmer on low flames for 7-8 minutes. Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens. Transfer to serving dish. Garnish with chopped coriander and grated paneer. Serve hot with parathas or naans. Making time: 25 minutes Serves: 4 Shelf life: Best fresh 08. Paneer Paratha
Ingredients 150 gms wheat Flour Salt Red Chilli Powder 100 gms Paneer Butter Cream Ghee Preparation Time :- 10 min. Method: Take Wheat flour , add ghee, aslt water & cream and preapre dough. Grade the paneer, add red chilli powder and make the stuff ready. Roll above dough with pin (Make Chapati) and out the stuff on Centre of the chapati and close the chapati. Roll the stuffed chapati with pin Keep it on the tawa and cook with butter. The dish is ready to serve 09. Soyabean Paneer Tikka
ingredients 1/2 cup Soyabean flour, 1/2 cup black chana’s flour 2 chopped onion, 2 tbsp.oil 10. Paneer Bhurji ingredients ( Serve – 2 ) 100 gms Paneer 2 tbsp. Oil Salt 2 Nos. Onion Garlic 2 Nos. Tomatoes Red chilli Powder Turmeric Powder Chesse Garam masala 1 Nos. Capsicum Coriander leaves Cream Preparation Time :- 10 min. Method :- Heat oil in wok (Kaddai). Add sliced onion & Garlic in it. Add a pinch of salt in it & let it become pink. Add sliced tomatoes & Capsicum in it. Frey for 2 minutes. Add smashed paneer, turmeric Powder, slat, chilli powder and garam masala. Cook it for 5-7 min. with continuous stirring. (a littlee water can be added if required). Take it from the stove. The dish is ready to serve :- Garnish with corainder leaves, Tomatoes, Onion, Cream 1 sp slat, 2 chopped chilly 200 gms paneer Ingredients for decoration :- Tomato, Panner, Capsicum CAbbage, Onion, Salat, Pipper, Coriander Chopped. Preparation Time :- 10 min. Method :- Put paneer, soyabean Flour, Salt & black chana’s flour in bowl. Add chopped onion & green chilly add water & make a paste. Now make a round tikkies & fry in frying pan. Preparation :- Make 1/2 inches pieces of tomato, panner, capsicum & onion put each piece in between small stick. Put all pieces in this way. take one- tbsp. oil in frying pan and put all the sticks in it. cook on a slow fire for two minutes put salt & piper in it. Method of decoration :- Put tikkas in cabbages’s leaf put all the sticks in it decorate it with chopped salad & coriander serve it with souse of chatni. Nutritive :- Nutritive value of soyabean panner tikka is very high because is contains natuiral vitamins & minerals essential for growth. Low in cholestrol fats & salt. Light & easy to digest. Excellent for slimmers, growing children & aged persons. The dish is ready to serve. 11. Doodhi Dulari
ingredients ( Serve – 2 ) 25 gms Gum bits (Gundar) 500 ml Milk Ghee 100 gms Sugar 1 cup Gradded Coconut 1 tbsp Opium Seeds Ginger Powder Piprimul Powder Dry Fruit Preparation Time :- 10 min. Method :- Take 2 tbsp of Ghee in a wak and make it hot. Add gum bits in it fry. Add milk and boil it. Make semi solid paste and add sugar. Let the Ghee come out, add opium seeds, graded coconut, ginger powder, Piprimul powder and dry fruits. Advantages :- Good in winter especially for pain and newly delivered mother. Low for & nuttritous The dish is ready to serve :- Garnish with Dry Fruits of your choice. 12. Kalakand
paneer (Grated ) 200 gms Milk Powder 200 gms Sugar 100 gms Milk 2 Cups Garnishing Few Almond Flecks, Cardamon Powder Pistachios Preparation Time :- 20 min. Method Take paneer in non-stick pan, add milk powder & milk and mix properly. Provide medium heat, add sugar & keep stirring till the mixture wet-dries. Stop heating. Add one teaspoon cardamom powder. Take the mixture in a plate & spread such that it will have desirable thickness. Cut mixture in square shape. Garnish with almond flecks & pistachios The dish is ready to serve :- Serve when it cool 13. Chocolate Souffle
Ingredients 250 gms Cream 50 gms drinking Chocolate 50 gms grated dry coconut 1/2 cup grinded sugar 1/2 cup cold milk 9-10 pieces marie biscuits Method :- Mix cream, drinking chocolate and sugar. Dip biscuits in milk for 2 minutes. Arrange a layer of these biscuits in a bowl. Pour a layer of cream and then a layer of coconut. Repeat all the layers. Keep in fridge to set for an hour. The dish is ready to serve 14. Chirote
This is a traditional Maharashatrian delicacy normally during Deepawali. Ingredients for 12 pieces Maida – 200 gms Desi ghee (Butter-Oil) 120 gms Milk – 1 cup (200 ml.) Ground Sugar (Fine) 100 gms Rice Flour (fine) – 2 tbsp. Salt to taste Desi Ghee (Butter-Oil) for frying – 500 gms. Method Mix one tbsp. of rice flour with 100 gms desi ghee and blend it into a fine paste. Add 1 small spoon of ghee and salt to taste in 200 gms amida and soaak it in milk to form a soft ball of dough. Knead and beat it for 5 minures till it is smooth and elastic. Make 4 equal balls of the prepared dough. On a floured board, roll one ball of the dough into a flat and thin round of approximately 8 to 10 inches. Apply dry rice powder during rolling. Uniformly apply paste prepare earlier to form a thin film. Roll the round into a tight roll and keep it aside. Repeat steps 4 and 5 on second ball, place first roll on this and roll second round on the first roll. Repeat steps 4 to 7 on remaining to balls of dough. Place the roll on the board and gently give uniform round shape by hands. slice the roll into small pieces about 12 in number. Roll each piece gently to rectangular shape roughly of size 2″ x 2.5″. Heat desi ghee in fry in pan and deep fry the pieces into light brown colour. Gently splash ghee by spatula during frying to separate individual layers. Take out and place on tissue paper for few minutes to remove excess ghee. Sprinkle ground sugar on top to taste. The dish is ready to serve. The dish is ready to serve :- 15. Halwasan
Ingredients Milk 500 ml. Rawa 1 1/2 Tea spoon (Soji) Gum 1 1/2 tbsp Ghee 2 tbsp Sugar 200 gsm Mace 1/2 tbsp (Janvantri) Cardamom 7-8 Nos. (elaichi) Pellitory 50 gms (Magaj Tari) Method: Take 500 ml of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdless. Take rawa and Gum in another pan. Roast it for sometime and add ghee in it. Mix it with curdless milk. Take sugar in another pan and heat it till it dissolve. Add above mixture in it and heat it at low flame till the water evoparates. Add javantri, nutmeg and elaichi powder. Now put it on plate by making round pieces. Dacorate it with Magaj Tari and almonds. The dish is ready to serve. 16. Paneer Kheer Ingredients 1.5 ltr. Milk 1/2 Cup Curd 3/4 Cup Sugar (100 gms) Almonds 5-6 (For garnishing) Oranges 1-2 (for garnishing) Method Peel and deseeal oranges os that you have lonly the pulp blanch alomnds and cut into this slices. Take half litre of milk in a pan. heat and bring to lonling temp. Add curd to curdle the milk. Strain the paneer and keep aside. In another pan heat 1 ltr. of milk and reduce the milk to half add sugar and stir to dissolve it completely. Remove from fire and add finally mashed paneer crumbs. Again heat the mixture for 3-4 mins. cool the kheer (refrigerate if req.) Garnish with almonds and orange pulp and serve. Note : You my use other fruits like strawberries and pineapple also for garnishing The dish is ready to serve 17. Vegetable curd & Cheese Korma
Ingredients 1 kg. Green Peas 1 tbsp. butter 3 cup milk 250 gms potato 1 cup curd 2 Onion 100 gms Tomato 1 cube cheese 3 cup water Salt For Tempering 1/2 Cup Coconut 1 tbsp. Ghee Curry Patta For paste 6 Nos. of Green Chilli Ginger Method Boil the green peas. Peel the potatoes and make small pieces. Chopped the tomatoes. Cut capsicum in thin strips. Fry the capsicum. Put Ghee & Butter together in pan. Saute the chopped onion, till it becomes golden brown. Add garam masala & Cashewnuts Powder. add three cups water and grate cheese. After water got boiled, add potato and 1 cup milk. Add tomatoes after 10 minutes add curd, green pease & salt to taste. After it becomes thick, take off pan from stove. Garnishing Sprinkle coriander leaves and capsicum strips. The dish is ready to serve hot. 18. Cheesy Kta Corn with Spinach
Ingredients (Cheese Balls) 200 gms Paneer 4 Nos. Cheese Cubes 2 Nos. (Medium Size) Boiled Potatoes Green Chillies, Coriander, Salt & Sugar to taste. (For Gravy) Butter 50 gms Onion 2 Nos. Capsicum 1 Nos. Soaked Cashew Almonds Cheese, Cream / Milk, Corn Flour, Spinach Salt, chilly powder Garam Masala to taste. Method (For Cheese Balls) Mash boiled potatoes. Mix grated paneer, green chillies, Coriander, One tbsp. of corn flour, slat and pinch of sugar. Make small balls and stuff a small cube of cheese. Deep fry 19. Kaju Paneer Masala
Ingredients Paneer 150 gms Onions 2 Nos. Medium Tomatoes 2-3 (Puree – depending on the gravy need) Ginger Garlic Green Chilly Paste 2 tbsp Kaju Chilly Powder 1 tbsp Garam Masala 1/2 tbsp Turmeric Powder 1/4 tbsp Oil Cheese Cream Method Heat 1 tbsp of Oil. Add Onion gravy & fry till slightly brown. Add tomato puree & ginger-garlic green chilly paste. Fry nicely till oil comes up. Add chilly powder, turmeric powder & fry. Add Kaju @ 15 Nos. and salt according to taste. Let it boil nicely. Add fried paneer cubes & bring one more boil . Add garam Masala. Decorate it with cheese. The dish is ready to serve. until brownish in colour. (For Gravy) Heat butter. Saute Onion and capsicum. Add cashew-almond paste. Add one tbsp of corn flour and slowly add milk. Keep stirring till the mixture thickens. Add grated cheese and mix well. Add cheese balls and baby corns. Garnish with spinach leaves, cream and cheese. Tips : Boil baby corn for two minutes. Put Spinach leaves in hot water for a minute. The dish is ready to serve. ready to serve Hot. 20. Banana cholate Balls
Ingredients 3 bananas 1 1/2 Cup milk 3 tbsp. Sugar 2 tbsp. Grated Coconut 1 tbsp. Chocolate Powder 2 tbsp Grated Walnut (Chest Nut) 1 tbsp. Cashew-nut (Pieces) 1/2 tbsp. Almond 1/2 tbsp. Piste (Grated) 1/2 tbsp. Cardamom Powder. Method First of all mix banana & Milk mix well and add sugar. Heat ghee, add grated coconut and stir till they turn golden brown. Now add banana and milk mixer into it. Stir the mixer till it becomes thicker and then add chocolate powder. Finally add dry fruits and make little ball from it or you can make shapes as you want like squrae or mould it into shape of heart Now delicious and highly nutrition balls are ready to serve. 21. Taldhari Lapsi
Ingredients Wheat Grievances 200gms (Phada) Ghee 100 gms Sugar 200 gms Water 500 ml Cardamom 5-6 pieces Nutmeg 1/4 Tea Spoon Grapes Nut 15-20 Pieces For Decoration Cashew Nut 10-12 Pieces Almond 5-6 Pieces Poppy Seals 10 gms Method Take wheat pieces (Phada) and Ghee. Mix it in one frying pan and roast it for 4-5 minutes on slow fire till become brown. Take 500 ml water in pressure cooker. Add mixer in the water and boil in pressure cooker for 15-18 minutes, 3-4 weasels. Take out above boiled mix in frying pan and then add sugar and kismis. Mix sugar properly. After properly mixing the sugar add powder of cardamom, nutmeg and mix it. Take out in bowl and decorate with cashew nut, almond & poppy seals. 25. Paneer Burger King
Ingredients Fresh Paneer Grated, Whey Removed Curds, Cream Buns, Shredded Vegetables, Garlic Chillies Papper. Method: Mix garlic-chilly paste to thick curd and make curd-spread for filling. Cut buns, roast for few mins. applying butter . Apply thick layer of curd-Spread. STuff with generous quantity of paneer, Vegetables & other spiices. Serve with sauce. 26. Kalakand
Ingredients 1/3 Cup Paneer 1/2 Cup Cream 4 tbsp Milk Powder 2 tbsp sugar A few Almonds, Pistachio and Saffron Method Mix all the ingredients and put in a pan. Cook on low flame for 5 to 10 minutes. Then make small balls of it. Press the balls a little and decorate with saffron and Finely cut almonds and Pistachio. The dish is ready to serve 28. Mixed Khir
Ingredients Udath Dal – 1 cup Milk – 1/2 lit. Oil – 1/4 lit. Sugar 5 tbsp. Ghee 1 tbsp Elaichi Kismis Cashew Nut Method Soak the Udath Dal for half an hour. Grind it in a mixi (Ina a paste form) Add some amount of Salt & Black Pepper. In a frying pan (or) Kadai heat oil and make the paste into small balls and deep fry it. Boil the milk add sugar and elaichi. Cool it for some times. Add the fried balls into the milk till it soack’s. Finally add kismis & Cashew-nut for decoration. The dish is ready to serve. 29. Paneer Makai Kofta
ingredients 1 Corn 2 Potatoes 2 tbsp Cornflour Garam Masala 100 gms Paneer Salt to taste For Gravy 2 small Onions 2-3 Tomatoes, Kaju-Khas-khas Paste (Cashew Nut and Poppy Seeds) 1 tbsp Amul Khoa 1/2 cup Amul Milk 1 tbsp Amul Cream 1 tbsp Ginger Chilly Paste 1 tbsp Turmeric and red chilly powder. Method Grate the corn.Heat little oil or Amul ghee in kadai and saute grated corn for two minutes. Boil potatoes. Samsh potatoes, Paneer and corn together. Add cornflour, Salt and garam Masala to it. Make a dough (Constantly like chapati dough) Make small balls of medium size. Fry them in 31. Nutty Nutri Delight
Ingredients Flour 1 cup (150 gms) Smul Sugar 1 cup (150 gms) Plain Water 2 cups (300 ml) Amul Ghee 3/4 cup (100 gms) Roasted Almonds 1/2 cup (50 gms) Cardamom Powder for flavour Method Finally chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper. The dish is ready to serve Hot. Amul ghee till they become brown. Heat the Oil. Add little turmeric and red chilly powder. Saute finely chopped Onion for two three minutes. Add finally cut tomatoes. After 2 minutes add khov and kaju-khas-khas paste. Approximately 1 tbsp. Add 1/2 cup Amul milk and 2-3 cups water. Add 1 tbsp Garam Masala and red chilly powder. Add little sugar and salt to taste. After it starts for 2-3 minutes. Garnish it with coriander leaves and grated paneer. The dish is ready to serve Hot with Amul butter parathas. 30. Paneer Vegetable Toast
Ingredients 10 Nos. Bread Slice 50 gms Paneer 50 gms French Beans 50 gms Green Peas 1 Nos. Carrot 2 Nos. Potatoes 10-12 Nos. Pudina leaves 1 Nos. Lemon 2 Nos. Tomatoes 1 Nos. Chopped Onion 100 gms Dhaniya 1 tbsp Garam Masala 1 tbsp. Sugar 2 tbsp Ginger, Garlic Chilly Paste Salt according to taste Method Chop the french beans and boil with Potatoes, Green Peas. Finely chop Carrot, Paneer, Dhaniya , Pudina Leaves and Onion. Mix all vegetables, Paneer and blend together with Garam masala, Salt, Sugar, Lemon, Ginger-Garlic-Chilly Paste. Prepare Bread slice (remove edges) with butter and put the vegetable + Paneer mixture on it. Decorate with chopped Tomatoes, Capsicum and crused cheese. Bake it in Oven for five minutes. If oven not available bake with tetlon on cooking gas for two minutes. Now paneer Vegetable toast is ready. The dish is ready to serve with Tomato Sauce. The dish is ready to serve Hot with Amul butter parathas. . 31. Nutty Nutri Delight
Ingredients Flour 1 Cup (150 gms) Smul Sugar 1 Cup (150 gms) Plain Water 2 Cups (300 ml) Amul Ghee 3/4 cup (100 gms) Roasted Almonds 1/2 cup (50 gms) Cardamom Powder for flavour Method Finely chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper. The dish is ready to serve Hot. 32. Semolina-Halwa
Ingredients 1 Cup Milk 1 Cup Water 1 Cup Semolina 1 cup Sugar 3/4 Cup Ghee Dry Fruit (almonds, Cashew, Raisins, Pistachio) 1/2 teaspoon Cardamom Powder Method :- Mix milk and water in a bowl. Add semolina and soak it for 10-15 minutes. Now heat ghee in a Kadai add sugar and stir well. Add soaked semolina mixture it becomes slightly brown. Add dry fruits and cardamom powder. Garnish with pistachios. The dish is ready to serve Hot 33. Rice and Corn Croquettes
Ingredients For the Sauce 2 teacup Amul Milk 4 tbsp Amul Butter 5 tbsp plain flour For the croquettes 2 teacups cooked corn 1 tea cup cooked rice 1 tbsp chapped celery 4 chopped green chillies 2 tbsp grated Amul paneer Salt to taste other 1/2 Tea cup plain flour Crushed vermicelli Amul Ghee for frying Tomato Ketchup Method :- For the Sauce : Melt the Amul butter. Add the flour and cook for a few seconds. Add the milk. Cook till the mixture thickned. For the Croqattes : Crushed the cooked corn slightly mix the corn, rice, sauce, green chillies, salt shape into flat rounds. Put a little Paneer in the centre and close very well. Just before semins mix 1/2 teacup of milk & water with the plain flour. Dir the croquettes into this paste roll over the vermielli and deep fry in ghee. The dish is ready to serve Hot with Tomato Sauce. 34. Paneer Curry with Buttermilk Dosa
Ingredients Amul Paneer 500 gm Amul Cream 2 tbsp Amul Butter 2 tbsp. Amul Curds 2 tbsp. Amul Khova 10 gm 2 Medium Onions, 2 Large Tomatoes sliced 2-3 Red Chilli 2 tbsp Ginger-Garlic Paste 2 tbsp Grated Coconut, 3-4 Cashew-nuts 1 tbsp Garam Masala 1 tbsp Jeera, Coriander Powder, 1/2 Turmeric Powder Cinnamon Clove Salt & Chilli Powder to Taste 50 gm Cauliflower 50 gm Potato, 50 gm boiled green peas Oil for frying Butter Milk Dosa 4 Cups Raw Rice, 1 Ltr Amul Butter Milk (Plain) 2 tbsp. Methi 1 cup Phova Salt to Taste Method :- Grind Coconut, Cashew-nuts, and red chilli to a paste. fry the pieces of paneer, cauliflower and potato. Heat 2 tbsp butter and add Khova, Cinnamon Clove, Onion and Ginger Garlic Paste, fry to a golden brown colour. Add chopped Tomatoes, Chilli Powder, Daniya, Jeera, Garam Masala & Turmeric Powder. Fry for 5 Minutes. Now add the curds and ground coconut paste. Keep stirring. Add the fried paneer, Cauliflower, Potato & Cream. Add one cup of water and cook till the butter floats to the top. Now put Curry Leaves and Coriander Leaves. The dish is ready to serve with Butter Milk Dosa Method for Butter milk Dosa Wash the rice properly. Strain off the water. Soak the rice, Phova & Methi together in buttermilk for 5-6 hrs. Strain of the excess buttermilk. Grind them to a fine paste. Keep in a warm place for 4-6 hrs to ferment. Add salt. To make dosa pour ladleful of this mixture on greased hot tawa don’t spread it. Pour Oil around the edges of dosa. Upturn the side and shallow fry on low heat till done. The dish is ready to serve Hot with Panner Curry. 35. Shahi Rolls
Ingredients Mawa 100gms Milk 1 cup Curd 2 tbsp Desi Ghee for frying Maida 100 gms Sooji (Rawa) 2 tbsp Sugar Syrup 1 Cup Kesar (Saffron) Few strings Stuffing Paneer 100 gms Sugar Powder 2 tbsp Surroundings – Rabadi Piste dana Cherry for garnishing Method :- Take Mawa, Suji, Curd, Maida. Mix well to form a batter with milk and strain it. Hear Desi Ghee and pour the batter to make a slightly thick pancake. Fry till light brown. Remove from oil and dip it in sugar syrup. Similarly make more pan-cakes and keep aside. Add sugar to the grated Paneer and mix well. Place one Pan-Cake On an aluminium foil, spread Paneer mixture over the Pan-Cake. Roll the Pan-cake tightly and keep aside. Make the Rabadi from milk and add sugar to taste. Pour the Rabadi in a serving dish. Cut the rolls and place them over it. Garnish with Pista and Cherry. The dish is ready to serve. 36. Paneer Bhalla
Paneer 150gms Ghee 250gms Curd 500gms milk 1/2 cup Bread 3 Slice Green Chilly 3 Chopped Soda Bi-Carb 1 pinch Salt to taste Coriander Leaves, Raisins Preparation time : 15-20 Mins. Method :- Remove the crust from the bread slices and soak them in milk. Now mix the soaked bread, paneer & Maida together & add finely chopped green chillies, raisins, coriander leaves(chopped) A pinch of soda & Salt to Taste & mash them well to get a smooth dough. Make small balls out of it & fry them in a little ghee till Golden Brown. Take the cud & whip it. Then add some salt as per need. Now add the Bhallas to this whipped curd & soak them for about 10-15 mins. Now transfer the paneer bhalls in a serving tray & garnish with Jeera powder, Red Chilli Powder & Slat. Now the Laajawab Paneer Bhallas are ready to eat. The dish is ready to serve Tamarind Chutney or Dhania Chutney 37. Paneer Tikka Bahar (Cottage Cheese and maida Snack)
Ingredients 250gms Amul Paneer 200 gms Maida 100gms Corn flour 100gms cut finely Garlic 100gms grated ginger 100gms finely chopped green onion 6 nos. Green Chilly 1 cup Tomato Sauce 1/2 cup green chilly sauce 1 tbsp whit pepper 1 tbsp Ajinomoto 1tbsp Orange Colour Salt to taste Oil for frying Method :- Take oil in a Kadai Put to Heat. Take cornflour and maida mixture and add colour and make a pastry. It cut paneer in round shape. Dip in maide and dip fry till golden brown. Take oil (2 tbsp) in a kadai put cut garlic ginger, green onion and fry. Put Tomato Sauce, Green Chilli Sauce, White Pepper ajinomoto. Salt to taste. Aranage the paneer pieces in a dish and put the sauce on it. The dish is ready to serve it. 38. Paneer Hara-Bhara (Cottage Cheese and Palak with Cheese)
Ingredients :- 250gms grated Amul paneer 500 gms palak 6 Nos. amul cheese cubes 6 medium size flakes grated gralic 2 Nos. finely chopped Green Onion 2 Nos. Finely chopped Green Garlic White Pepper 2 tbsp. Green Chilly 2 Nos. Oil for Cooking Salt to taste 2 tbsp Everest Kitchen King Masala Method Boil Palak with green garlic, green Onion and salt in an open pan. Grin to paste in a pan take oil and put garlic and green onions and when a little pink put kitchen king masala and then put the palak mixture. When quite dry put the half fo the grated paneer.cook for a few minutes, add white pepper. Now grease a baking dish.layer the dish just with Palak Paneer Mixture, then grate cheese on it. Then again put a layer of Palak and greate rest of the paneer. Put in the oven to bake for 10 minutes at temp 200ºC. The dish is ready to serve Hot 39. Milk Delight
Ingredients 1.5 ltr Milk Sugar 400gms Method :- Pour the packers of milk in a kadai. Simmer it ti 1/4th Quantity. Add the sugar. Stir it till it becomes a semi solid. Pour it in a dish and serve The dish is ready to serve 40. Date Basundi
50 gms Date 1 Ltr Milk Vanilla essence Fruits Method Take Seed-less dates Soak it in the milk. After 3-4 hours Liquidizs date mixture. Put the milk to boil in a pan. Add date mixture to the bailiny milk. After it becomes thick turn it from the gas. Add vanilla essence fruits and serve cold. The dish is ready to serve Hot 41. Fruit Cream Delight
Ingredients 500gms Cream 1/2 cup Milk 200gms Sugar (Approximately) Seasonal Fruits, Dry Fruits Method :- Firstly take thick fresh cream, add milk to it and mix it well by keeping the cream bond on ice. Add sugar and chopped fruits. We can also add dry fruit like Almonds + Kaju set it refrigerator for few minutes and serve. The dish is ready to serve Hot 42. Paneer Manchurian
250gms Paneer 1 tbsp Corn Flour 1 tbsp Ginger 1tbsp Garlic 1 tbsp Green Chilly 2tbsp Soya Sauce 1/2 tbsp Ajinamotto 1 tbsp Black Pepper (Freshely Powder) 2sp Oil Sprin Onion Green Chilly Cabbage for Garnishing
Method :- Cut the Paneer into equal Pieces. In a bowl mix corn flour, Pepper Powder, Salt and a little water to make a thick batter. Dip the Paneer pieces in the batter. shallow fry the coated paneer pieces. Heat 2 tablespoon oil in a kadai. Put the chapped ginger and garlic pieces in the oil. Fry for 1-2 minutes. Add soya sauce. then add the fried paneer pieces, Salt and pepper powder. Then add the remaining corn flour batter mix properly.
The dish is ready to serve