BUN MASKA: malaai maar ke

Cooking Time:	3 - 5 mins
Preparation Time:	5-10 mins
Servings:	2
Category:	Snacks (Vegetarian)

A very very special dish for me.....savoured by my Dad. It is served with tea, hot searing tea, generally... again, its got some calories onto it....oodles of malaai(cream from milk). hope you like it...

Ingredients

Freshly baked buns		2 pieces
Fresh Cream (skimmed from milk)		2 tablespoons
Sugar		5-6 teaspoons

Method

Before you start preparing this snack, i would ask you to prepare tea simultaneously...hot tea and hot bun maska, unmatched taste....so, lets do it then....

Cut each of the buns into half.
Now, on the white side of the bun pieces, apply 1/2 tablespoon of cream trying to keep the layers uniform. (You could apply more if you like, take care of the calories though.)
Now, spread sugar over the layer of cream.

COOKING part:

1. For Microwave
    Preheat the microwave for 30 seconds.
    Put the buns in the microwave, creamy side facing upwards. You could put it in microwave container as    
    well.
    Bake it for about a minute.
    Take out and serve hot, with tea, or as you like it.

2. Without a microwave
    Take a pan. Put it on low heat.
    When it heats up a bit, put a little butter on the pan.
    Switch the gas knob to low heat.
    Now put the buns on the pan, creamy side facing upwards.
    Cover the Pan with a container, so that buns remain intact. On low heat, bake for 25-30 seconds.
    Take out and serve hot, with tea, or as you like it.

 Will bring some desserts in the next posts.
 Till then, Happy cooking, happier eating.

CHILLI PANEER TANGO

Cooking Time:		20-25 mins
Preparation Time:		15-20 mins
Servings:		Four
Category:		Vegetarian(Chinese)

True delight for people who love tangy and hot chinese food. Delight!!
You can also add tomato puree to it, to give a desi touch.

Ingredients

Green Chillies		2-3
Cottage Cheese(Paneer) cut into 1/2 inch cubes		500 grams
Onions (sliced)		4-5 medium
Green Capsicum, cut into 1 inch pieces		2 medium
Ginger finely chopped		Half inch pieces
Garlic crushed		2 teaspoons
Salt		to taste
Oil		3-4 tablespoons
Mustard Seeds		1/2 teaspoons
Cumin Seeds		1/2 teaspoons
White pepper powder		1/2 teaspoon
Soy Sauce		2 tablespoons
Chilli sauce		1 tablespoon
Corn Flour		1/2 cup
Vegetable stock		1 cup
Lemon Juice		1 Tablespoon

Method

Roll the Paneer pieces in corn flour(you can also add tandoori masala for chatpata taste).
Blend the remaining corn flour, around 2 tablespoons in half a cup of water.
Put some oil in a wok sufficient enough to deep fry the rolled up paneer pieces till edges turn brown.
Take out the fried paneer and set aside to drain oil from them.
Take 3 tablespoons of oil in wok (kadhai) and add Cumin seeds, Mustard seeds and saute until cumin seeds begin to change color.
Add ginger, garlic and saute for half a minute. Now add onion, chilli, and capsicum to it and saute for a couple of minutes more.
Add salt, vegetable stock and fried paneer. Now stir.
Add chilli sauce and soya sauce. Stir well.
Now add White pepper powder.
Now add the corn flour that we had blend in water. Keep stirring.
Add lemon juice and stir.
Cook on high heat and keep stirring until the gravy becomes thick enough and covers the paneer pieces.
Garnish with coriander leaves and green chillies(sliced).

Till then, Happy Cooking-Happier Eating
Will update the blog soon with more mouth watering recipes

PANEER SHAHI PALAK

Cooking Time:		15-20 mins
Preparation Time:		15-20 mins
Servings:		Six
Category:		Vegetarian

 

A pleasant surprise for your taste buds, this dish has some of calories and is served hot with chapattis. you could also try jeera rice with it. Tastes awesome.
You can also make it without tomatoes. Tomatoes give it a little hint of tangy taste.

Ingredients

Spinach		2 large bunches
Green Chillies		2-3
Cottage Cheese(Paneer) cut into 1/2 inch cubes		500 grams
Fresh Cream		5-6 tablespoons
Onions		4-5 medium
Tomatoes		5-6
Ginger		Half inch pieces
Garlic paste		2 teaspoons
Salt		to taste
Butter		3-4 tablespoons
Mustard Seeds		1/2 teaspoons
Cumin Seeds		1/2 teaspoons
Grated Cheese		1 tablespoon

Method

Spinach Puree
Wash properly and then boil Spinach leaves (stem removed) and let them cool.
Make a fine paste of Spinach after cooling and keep it aside

Dish
Put the Paneer pieces in a bowl of water.
Chop onions, tomatoes, ginger, green chillies and make a fine paste of the three.

Take Butter in wok (kadhai) and add Cumin seeds, Mustard seeds and saute until cumin seeds begin to change color.

Add onion, chilli, ginger, garlic and tomato paste to it and cook till the butter separates.
Put 2 teaspoons of cream aside for garnishing.
Add salt, spinach puree and a cup (or half, as required) of water and mix properly.
Add remaining cream to it and stir well.
Now add paneer and mix slowly so that paneer pieces don't break.
Cook, covered over low heat for 5-6 minutes.
Serve hot, garnished with a little cream or grated cheese.

Next, we'll bring you something from China.
Till then, Happy Cooking-Happier Eating
Will update the blog soon with more mouth watering recipes.

PANEER TAROTAAZA

Cooking Time:		25-30 mins
Preparation Time:		15-20 mins
Servings:		Six
Category:		Vegetarian

A delight for gourmets, this dish has lots of calories and is served hot with chapattis, tandoori roti or naan.

Ingredients

Cottage Cheese(Paneer) cut into 1/2 inch cubes		500 grams
Cashew nuts (Kaju)		6-8 pieces
Fresh Cream		2 tablespoons
Onions		4 medium
Tomatoes		5-6
Green Peas		2-3 tablespoons
Ginger		Half inch pieces
Garlic paste		1-2 teaspoon
Green Chillies		2-3
Cloves		2-3
Coriander Powder		1 teaspoon
Red Chilli Powder		1 teaspoon
Salt		to taste
Oil/Butter		3-4 tablespoons
Coriander Leaves		To Garnish
Mustard Seeds		One Pinch
Cumin Seeds		One Pinch
Dried Red Chillies		2
Turmeric Powder		3/4 teaspoon

Method

Put the Paneer pieces in a bowl of water.
Chop onions, tomatoes, ginger and make a fine paste of the three.

Chop green chillies or slice through length.

Take Oil/Butter in wok (kadhai) and add Cumin seeds, Mustard seeds, cloves and dried red chillies broken in two and saute for about half a minute.
Add onion, ginger, garlic and tomato paste to it and saute for a while (around 1 and a half minute) on medium heat.
Add green peas and then add coriander powder, red chilli powder, turmeric powder and salt to it. Cook over high heat till the oil separates.
Add fresh cream, a cup of water and mix properly.
Add paneer and cashews mix slowly so that paneer pieces don't break.
Cook, covered over low heat for 5-6 minutes.
Serve hot, garnished with coriander leaves, green chillies and a little cream as per your requirement.