Paneer Tikka Masala

Ingredients:

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Raagi Pudding

Ingredients:

For 2 people

1 cup of ragi

2 cups of water

1/4 cup of jaggery

1/4 cup of milk

few broken nuts (Almonds, cashews etc)

few raisins

Method:

In a pan, boil the water. Meanwhile just add few drops of water to the ragi powder and make it to a paste so that it doesn't form any lumps when added to the boiling water.

cook in a medium flame for 10 minutes. Make sure ragi is cooked properly and then add powdered jaggery and mix well.

Transfer it to a bowl, add milk and broken nuts, raisins and serve hot.

Refrigerate it and serve as a cold beverage too! it tastes awesome both ways.

Quick Cucumber Masala

Ingredients:
Cucumber- 2,
Tomato - 1,
red chillies - 3 or 4,
cumin seeds - 1 tsp,
garlic - 2 flakes,
coriander leaves

Method:
Cut cucumber into small pieces. Heat a little oil in a pan and fry the tomatoes till all the water is gone. Grind the above ingredients with tomato with little water and add it to the cucumber pieces. Add salt to taste

Potato and Corn Cake - Aloo Makai Tikki

4 medium potatoes parboiled
1 cup cooked corn
1 onion chopped
1 tablespoon grated cheese
2 green chilli chopped fine
1 tablespoon chopped coriander leaves
1 teaspoon lemon juice
1 teaspoon fresh cream
1 tablespoon butter
salt and pepper to taste

Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion( and saute on medium heat for about 2 minutes.

Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.

Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.

Serve with tomato ketchup..

Cream of Vegetable Soup

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water salt and pepper to taste

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.

Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Chocolate Mousse

Ingredients
3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk1
1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)

Method

Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it.
Do not stir. Keep aside.
Mix coco and cornflour in 1/2 cup milk.
Boil remaining milk with sugar, for 5 minutes.
Add cocoa paste gradually, stirring continuously.
Cool for 3-4 minutes. Cool a little.
Warm the soaked gelatine over very low flame, stirring. Do not boil.
Mix into the milk and stir. Chill till thick but not set.
Beat with hand beater till smooth. Gently mix in cream.
Pour in individual mousse cups. Set in freezer.
Once set transfer to fridge compartment.
15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
Sprinkle a pinch of cocoa powder. Top with a cherry.
Transfer to freezer.

Dinnerware Whimsical

CORNY BEAN SALAD

Ingredients
¼ cup kidney beans (rajma)
2 tablespoons chick peas (kabuli chana)
½ cup tender corn kernels, boiled
½ cup chopped cucumber
½ cup chopped spring onions
1 cup shredded lettuce

To be mixed into a dressing
¾ cup thick fresh curds
¼ cup chopped coriander
2 tablespoons chopped mint leaves (phudina)
2 green chillies
½ teaspoon sugar
salt to taste

Method
1.Soak the kidney beans and chick peas in water for 7 to 8 hours.
2.Drain and discard the water, wash, add salt and 2 cups of water and boil till tender.
3.Drain again and discard the water. Keep aside to cool.
4.Toss all the ingredients with the dressing and serve.