CHEESE AND VEGETABLE BALLS

For 4 ppl

INGREDIENTS

Cheese spread 3 tablespoons
Potatoes, boiled 5-6
Cauliflower, grated 1/4 small
Carrots, grated 2 small
Brown bread 4 slices
Fresh mint leaves, chopped 7-8
Fresh coriander leaves, chopped 1 tablespoon
Green chilli, chopped 1
Salt to taste
Oil to deep fry
Tomato ketchup as required


METHOD
Grate the potatoes into a bowl. Grate cauliflower and carrots. Dampen the bread slices. Add cauliflower, carrots, mint leaves, coriander leaves and green chilli to the potatoes and mix. Add cheese spread and mix. Squeeze the bread slices, crumble and add to the mixture in the bowl. Add salt and mix all the ingredients well together. Heat sufficient oil in a deep pan. Grease your palms and shape the mixture into small balls. Deep fry the balls till golden. Drain on absorbent paper. Serve hot with ketchup or corainder chutney .

Shahi Paneer Kofta

For 4 ppl.

Ingredients:
150 gms paneer grated
25 gms butter
Pepper to taste
Salt to taste
1 pinch sugar
1 tsp Green Chilly Ginger paste
1/2 cup Cashew paste
Garam Masala to taste
1 tbsp Corn Flour
2 green chilly cut into small pieces
7-8 cashews cut into small pieces
Cream for garnishing
Oil for frying

Method:
Mix cornflour, grated paneer. Divide the mix into 10 portions. Make small balls of it. Fill these balls with cut green chillies and cashews. deep fry in a oil pan.

Melt butter in a pan. Add 2 cinnamon,2 cloves, ginger ,green chilly paste. Add cashew paste , 1 glass of water. Cook for 5-7 mins . The colour of the paste should not change. Adnisd salt , pepper, garam masala and a pinch od sugar. Mix well. Before serving put fried paneer ball in a ball. Pour the gravy over it. Granish with cream.
Serve hot with indian bread of ur choice.

Pav Bhaji

For 4 ppl

Ingredients:

3 Medium Sized boiled peeled mashed potato
1 cup pees
4 medium sized tomato
100gms minced cauliflower
1/2 capsicum cut into 1/4 inch cubes
75 gms Butter
2.5 tea spoon Pav Bhaji Masala
salt to taste
1 juicy lemon
1/2 glass water

Method:
Melt butter in a pan. Add minced cauliflower and capsicum pieces. saute for 2 minutes. Add salt to taste and cover the pan with a lid so that the vegetables are cooked. Cut tomato into small pices and add into the pan. Once the tomatoes are softened add mashed potato and saute for 3-4
minutes. add water, peas and 1.5 tsp pav bhaji masala and stir till water dries. Add remaining pav bhaji masala,lemon juice. Add coriander leaves for garnishing. switch off the gas and cover the pan for sometime till the flavor is built.

Toast the cut buns in butter on tava.

Serve hot.

Mixed Vegetable

For 4 persons:

Ingredients:
150 gms carrot cut into 1/2 in ch cubes
150 gms french beans cut into 1/2 inch pieces
100 gms cauliflower cut into small pieces
1/2 capsicum cut into 1/2 inch squares
2 potatoes cut into thin finger pieces
2 tomatoes cut into thin finger pieces
1/2 cup peas
1/2 cup corn
50 gms Paneer(cottage cheese) cut into 1/2 inch cubes
Corainder leaves for garnishing
1 tsp Ginger Green Chilly paste

Method:
Take some oil in a pan. Add cumin seeds . When it starts crakling add ginger chilly paste. Roast for a min.
Add capsicum ,saute for half min. Add carrots, cauliflower, potatoes, french beans and roast for 1 min. Add salt and turemeric powder. Saute for 1 min and cover the pan with lid. Keep on low flame till the veg is cooked.
Add corn ,peas and paneer. Roast for 1 min. Add corainder powder(2 tsp) , 1/2 tsp red chilly powder. saute for 1 min.
Add tomato, garam masala. Mix it , cover the pan and keep in low flame for about 2 mins. Add cream or thick milk . Garnish with coraider leaves. Switch of the flame and keep the pan covered for 5 mins till tomato softens. '

Serve hot with any indian bread of ur choice.

Coconut Barfi

Ingredients:
1. Grinded Coconut - 1kg
2. Sugar - 750gms
3. Mawa/Khoya(dried thickened milk) - 500gms

Method:
In frying pan roast the grinded coconut. Roast till all the moisture is dried(Be careful that the cononut should not become red).
Add sugar and heat it while continuously stirring.
When the sugar liquidifies add grinded mawa and stir it continuously.
After about 15-20 min of continuous stirring check if the paste is still sticky. To test whether it is ready to set, with wet hands take some paste and try to make balls of it. If the balls do not stick in your hand the barfi is ready now.
turn the gas off and put the barfi paste in a greased square plate with high edges.
Let the barfi set properly till it gets cooled.
Cut into square pieces and serve.

Matar Kachauri

Ingredients:
For Stuffing
1. Green Peas - 100gms
2. Green Chillies - 1pcs
3. Ginger - 5gms
4. Gram flour - 1/2 tsp
5. Salt to taste
6. Cumin Seeds(Jeera)
7. Oil for frying

For Kachauri
1. 3/4th portion of Maida and 1/4th portion of Semolina(Suji/Rava)
2. Cream/Malai
3. Oil for frying
4. Soda water for kneading the dough

Method:
For Stuffing
Wash the green peas and drain the excess water. Cut green chillies into 3-4 pcs along with ginger. grind peas,chillies and ginger together in the mixer(without any water).
In a pan heat oil, add cumin seeds and wait till it starts popping. Add gram flour and roast till it gets light reddish tone. Add peas paste to it and roast till all the water dries up. Add salt. Roasting should be continued until the paste starts leaving the pan surface. Turn off the gas lid and spread the paste in the pan and let it cool.

For Kachauri
Mix Maida,Suji,Cream and knead into a soft dough with Soda water. Since semolina(suji) soaks up water the dough needs to be softer.
Keep the dough for 15-20 minutes.
Now make small balls of the dough. fill in the peas paste(do not overstuff it as it might come out while making the kachauris)
Roll the balls to make small kachauris and fry it in hot oil.

Serve with Potato curry/Punjabi Chola.

Stuffed Potato

Ingredients:
Boiled Potato
Chana Dal:200 gms
Green chillies
Ginger
Cornflour:3 tsp

Procedure:
Cut boiled potatoes into 2 pieces.
Scoop out the middle portion and keep aside
Grind chana dal, green chillies and ginger in a mixer and grider.(Add some water if needed)
Take some oil in a frying pan. Add cumin seeds. When it starts popping. Add chana dal mix. Add chilly power,green mango powder, salt to taste. Mix it well and roast it till the mix turns slightly brown or reddish.
Cool the chala dal mix and stuff it the scopped potatoes.
Take the cornflour in a bowl. Add water to it to make a paste. Add some salt and chilly powder.
Dip stuffed potatoes in cornflour and deep fry it.
Take some oil in another container. Add tomoato puree, tamarind paste, chilly sauce, tomato sauce, salt to taste.
Coat the fried potatoes with the sauce . Garnish with coriander leaves and serve hot.

Veg Pasta in white sauce

Ingredients

For the white sauce
1 tbsp butter,
1 tbsp maida,
1 cup milk,
1 cheese,

finely chopped carrot, beans, and capsicum: approx 200gms
1 and 1/2 cup boiled pasta

Method
For preparing white sauce:
Take 1 tbsp butter on a pan.
Add maida to it .Mix it properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Add salt and black pepper to taste. Salt should be little more to account for the pasta and vegetables to be added later.

Take some oil in a pan. Roast the finely chopped vegetables. Add salt and roast till all the water dries.
Add the vegetables and boiled pasta in the white sauce mix well on low flame.
Serve hot with toasted bread and butter.

Bread roll cutlet

Receipe for 8 cutlets

Ingredients:
Mashed Paneer(cottage cheese) :100gms
5 bread slices
1/2 cup of cold milk
boiled and mashed potatoes: 5
Coriander leaves finely chopped
green chilly finely chopped:1
Oil for frying
Red chilly powder
green mango powder
cumin seed powder


Method:
Dip bread slices in milk ,mash it and mix well with mashed potatoes.
Add salt, green mango powder, cumin powder, black salt, red chilly powder and mix well.
Take paneer in a bowl, add finely chopped coriander leaves and green chillies. Add salt to taste.
Make 8 round balls of the bread and potato mix.
Flatten these balls and fill the paneer mix in it.
Make flat cutlets and deep fry in low frame.
Serve with tomato sauce or corainder chutney.