PANEER KHEER

• IT IS VERY TASTY BENGALI SPECIAL DESSERT.IT IS ALSO CALLED CHANAR KHEER .
• IT IS EASY TO MAKE & MOUTH WATERING.IT IS EASY VERSION OF BENGALI CHANNAR PAYESH .
• I MADE  LITTLE ALTERATION IN IT.I ADDED ASSORTED FRUITS IN IT.

PANEER KHEER WITH ASSORTED FRUITS

INGRIDIENTS:

• SHREDDED PANEER- 250 GM
• GRINDED RICE - 1 TBSP
• MILK MAID/CREAME- 2 TBSP
• FULL CREAME MILK - 1/2 LITER
• CARDAMOM POWDER-1 TSP
• KESAR-8-10 STRANDS
• SUGAR- 100 GM
• SOAKED ALMOND-1 HANDFUL
• CASHEWNUTS -1 HANDFUL
• TOOTY- FRUITY-1 TSP
• ASSORTED FRUITS-1 CUP
• ROSE WATER-1TSP

METHOD:

• ADD MILK IN THICK BOTTOM PAN.APPLY DESI GHEE FEW DROP COATING ON THE PAN.SO THAT MILK WILL NOT STICK ON THE SURFACE.
• BOIL IT ONCE .NOW ADD GRINDED SOAK RICE,CARDAMOM POWDER IN IT .REDUCE THE MILK FOR 15 MINUTES.
• NOW ADD THE GRINDED PANEER,SAFFRON STRANDS(SOAK IN MILK) IN IT . COOKED IT FOR 5 MINUTES IN MEDIUM LOW FLAME.
• NOW ADD THE SUGAR POWDER IN IT . MIX IT WELL.
• NOW SWITCH OFF THE FLAME.
• ALLOW IT TO COOL DOWN.
• NOW ADD MILK MAID OR WHIPPED CREAME IN IT.
• KEEP IT IN FREEZE TILL IT BECOME CHILLED .
• AFTER 5-6 HOURS TAKE OUT THE PANEER KHEER OUTSIDE FROM FREEZE.
• GARNISH IT WITH CHOPPED CASHEWNUTS & ALMONDS,ASSORTED FRUITS( LIKE MANGO, STRAWBERRY,POMGRANATE),TOOTY FRUITY.
• SPRINKLE THE ROSE WATER ON IT.

TIPS:

• U CAN AVOID THE RICE IN IT IF U WANT TO HAVE IT IN VRAT TIME  . U CAN ONLY ADD THE MILK MAID/WHISK CREAME .
• U CAN ADD THE CANNED PINEAPPLE & CHERRY IN IT.    
• U CAN SPRINKLE THE STRAWBEERY SYRUP ON IT.
• IF U LIKE  TO HAVE WARM KHEER THEN AVOID ADDING FRUITS IN IT. 

PROCESS OF MAKING STRAWBERRY SYRUP:

• TAKE 8 STRAWBERRIES & BLEND IT IN MIXY .SIEVE IT SO THAT UNWANTED SEEDS CAN BE REMOVE.
• NOW ADD THE 1 TBSP SUGAR POWDER IN IT .
• KEEP THIS SYRUP  IN FREEZE .

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RAJASTHANI GATTE KI SABJI-PANEER WALE

This is delicacy of Rajasthan.Its very yummy but little bit difficult to make for beginners.It is steamed gram flour dumpling cooked in spicy gravy. Since childhood I am fond of it.So it has special corner for me.It has good combination with chapati.

Gatte ki sabji

Ingridients:

For Gatte: 

• Gram flour-1 cup
• Paneer-1/4cup
• carrom seeds-1/2tsp
• salt-1/4tsp
• termeric powder-1/4tsp
• red chilly powder-1/4tsp
• refined oil-1tbsp

For gravy:

• Cumin seeds-1/4tsp
• Onion-1 medium size
• Tomato-1 normal size
• Green chilly-1 normal size
• Ginger-1inch long
• Curd-2tbsp
• refined oil-1 medium tbsp

Garnishing:

• Cilantro-1 tbsp

Method:

• Mix the gram flour ,carrom seeds,salt,termeric powder,chilly powder,luke warm refined oil ,mashed fresh paneer in deep vessel.
• Now knead it with luke warm water like soft chapati dough.
• Divide the dough into 4 or 5 parts.Roll each one between  greased palms into a long smooth log approximately 5 inch length & 3/4 inch diameter.
• Slice the logs into 3/4 inch pieces.Now take a pressure cooker Add the water in it so that gatte can dip in it . Let it boil.Add 1/4 tsp salt,few drops of refined oil in the water.Now add the gatte logs in it.Cover it with lid.
• Refined oil prevent the gatte being sticky.
• Let it boil  till 2-3 whistles .   
• Keep it aside.

Gravy:

• Now its turn for gravy.Take a pan .Add  refined oil in it .Allow it to hot for a while .Add cumin seeds in it.
• Now its turn to add chopped onion.Saute it till it changes the color.Add ginger,tomato,green chilly paste.Saute the puree till it oozes out the oil & leave the surface of the pan .
• Now its time to add the blended curd in it.
• Now gravy has ready.   
• Pour this gravy into pressure cooker ,whistle it for once.
• Its ready for serve .Garnish it with cilantro.

Tips:

• Paneer is an optional ingridient but it enhances the smoothness of gatta. 
• If u  want to avoid adding tomato in the gravy.U can add curd +gram flour instead of it.Its texture will coming out like kadhi.

PANEER BUTTER MASALA/PANEER MAKHANI

paneer butter masala

INGRIDIENTS:

PANEER-250 GM
BUTTER-100GM
REFINED OIL-2TSP
ALMOND-10PIECE
CASHEWNUT-10PIECE
MILK/CURD-2TBSP
BLACK/GREEN CARDAMOM-2PIECE                                                  
CLOVES-2PIECE
CORRIENDER POWDER-2TSP
RED CHILLY POWDER-1TSP
CUMIN SEEDS-1TSP
TERMERIC POWDER-1/2TSP
SALT-1TSP
TOMATO-2PIECE
ONION-2PIECE
GARLIC-GINGER PASTE-1TBSP
GREEN CHILLY-1TSP
SUGAR-1TSP

METHOD:

TAKE A FRYING PAN . PLACE IT ON HIGH FLAME BURNER.ADD REFINED OIL. LET IT HOT FOR A WHILE.
ADD CUMIN SEEDS IN IT . SAUTE IT TILL IT BECOME GOLDEN BROWN.
ADD 50GM BUTTER NONSALTED.LET IT MELT.
NOW ADD GINGER GARLIC PASTE & SAUTE IT.
NOW ADD ONION & WHEN IT BECOMES GOLDEN BROWN,ADD TOMATO & GREEN CHILLY PASTE.
WHEN IT BECOMES GOLDEN BROWN COLOR,SWITCH OFF THE FLAME.
LET IT COOL OUT IN NORMAL TEMPERATURE.
NOW PUT ALL THE MIXTURE IN MIXY & SOAKED,PEELED ALMOND & CASHEWNUT.(2HOURS SOAKING IN HOT WATER)
NOW GRIND THEM.
TAKE A PAN.ADD ANOTHER 50 GM BUTTER IN IT.
ADD PUREE IN THE PAN.
NOW THIS TIME ADD ALL SPICES INCLUDING CARDAMOM,CLOVE POWDER.
KEEP IT SAUTE TILL BUTTER IS COMING OUT SEPERATELY.
NOW ADD CURD/MILK TO CHANGE THE COLOR OF GRAVY.
AT LAST ADD PANEER SLICES,SUGAR POWDER IN GRAVY.KEEP IT FOR 5 MINUTES SO THAT GRAVY CAN MIX IN PANEER PROPERLY.

TIPS:

IN SHAHI PANEER,WE R ADDING TOMATO SAUCE TO MAKING IT RED COLOR,BUT THIS RECEPIE GRAVY HAS SUNSET COLOR.TASTE WILL BE MORE BUTTERY, PANEER DUNKED IN RICH-BUTTERY DRYFRUITS GRAVY.
FOR SAUTE CUMIN SEEDS ,WE R USING REFINED OIL,AS IT TAKES LESS TIME COMPARETIVELY.
CAN USE SOAKED KHUS-KHUS IN GRAVY.
CAN  AVOID TERMERIC,IF U LIKE WHITE GRAVY.

JHATPAT PANEERMASALA BHURJI -SIMPLE RECEPIE

• INGRIDIENTS:

• PANEER -250 GM.
• ONION-2 MEDIUM SIZE
• TOMATO-2MEDIUM SIZE

  

  paneer masala bhurji

• GINGER-2INCH(CHOPPED)
• GARLIC-4CLOVES
• RED CHILLY POWDER-1TSP
• SALT-1TSP
• CORRIEDER POWDER-1TSP
• TERMERIC POWDER-1TSP
• GARAM MASALA-1/2 TSP
• CUMIN SEEDS -1TSP
• REFINED OIL-1TBSP
• CILANTRO-1/4 CUP

• METHOD:

• TAKE A FRYING PAN.ADD REFINED OIL IN IT.
• KEEP IT IN HIGH FLAME TILL IT GET HOT.
• ADD CUMIN SEEDS IN IT.
• LET IT SAUTE TILL GET BROWN.
• NOW ADD GINGER,ONION,GREENCHILLY,GARLIC IN IT.
• FRY THEM TILL CHANGES THE COLOR INTO GOLGEN BROWN.
• NOW ADD ALL SPICES EXCEPT THE GARAM MASALA.
• ITS TIME TO ADD CHOPPED TOMATO.
• WHEN THEY HALF COOKED ,ADD MASHED PANEER IN IT.
• COVER THE LID FOR 2 MINUTE SO THAT ALL INGRIDIENTS CAN EASILY MIX IN THE PANEER.
• NOW IT IS READY.
• SPRINKLE GARAM MASALA IN IT.
• GARNISH WITH CILANTRO

TIPS:

• IF ONION WILL HALF COOKED IN THIS RECEPIE ,THEN TASTE WILL BE ENHANCE.
• CAN ADD 1TBSP TOMATO KETCHUP TO ENRICHES ITS TASTE AS WELL AS ITS COLOR.

SHAHI PANEER-RESTURANT STYLE

• PREPARATION TIME-15 MINUTES              COOKING TIME-10-15 MINUTE
• RECEPIE TYPE-VEGAN/VEG                         SERVING-3PERSONS

                                                                       

SHAHI PANEER 

• INGRIDIENTS:

• PANEER(COTTAGE CHEESE)-250 GM
• TOMATO-2PIECE MEDIUM
• ONION-1PIECE
• GREEN CHILLY-1 PIECE
• GINGER-1"LARGE
• GARLIC-2PEARLS
• CUMIN SEED-1TSP
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CORRIENDER LEAVES-1/4CUP
• GARAM MASALA-1PINCH
• REFINED OIL-1TBSP
• CARDAMOM SEEDS-1TSP
• TOMATO KETCHUP-2TSP
• CREAME/MALAI-1TBSP
• SUGAR-1TSP

• METHOD:

• TAKE A FRYING PAN .PLACE IT IN HIGH FLAME.ADD 1TBSP REFINED OIL IN IT 
• LET IT HOT.
• NOW ADD CUMIN SEEDS,CARDAMOM SEEDS IN IT.
• SAUTE IT TILL IT GOLDEN BROWN.
• NOW ADD ONION ,GINGER,GARLIC,GREEN CHILLY IN IT.SAUTE TILL IT GET GOLDEN COLOR.
• NOW ADD CHOPPED TOMATO IN IT.SAUTE IT TILL IT TURNS INTO DARK COLOR.
• LEAVE THIS MIXTURE  FOR COOL.
• TAKE A MIXY.ADD  ALL FRIED TOMATO,ONION,GINGER,GARLIC,GREEN CHILLY,TOMATO IN IT.
• GRIND IT VERY NICELY.
• PUT THIS GRINDED MIXTURE IN A BOWL.
• NOW TAKE FRYING PAN .PUT IT ON BURNER ON HIGH FLAME.
• PUT ALL THE PUREE IN THE PAN.NO NEED TO AGAIN ADD REFINED OIL.
• LET IT SAUTE TILL IT TURN DOWN IN GOLDEN BROWN COLOR.
• NOW ADD TERMERIC POWDER,CORRIENDER POWDER,SALT,RED CHILLY IN IT.
• AT THE TIME OF ADDING SPICES BURNER SHOULD BE IN LOW FLAME FOR AVOIDING IT TO BE BURNT.
• SAUTE IT ONLY FOR 5 SECONDS ,THEN ADD 2TSP TOMATO KETCHUP IN IT.
• NOW ADD SUGAR,GARAM-MASALA IN IT.
• NOW ADD  CREAME/MALAI/COOKINGMILK/CREAMECHEESE IN IT.
• NOW ADD  RECTANGULAR PIECES PANEER IN IT.
• LET IT SAUTE IN PUREE FOR 1 MINUTE.
• COVER IT WITH LID.
• AFTER 1 MINUTE TRANSFER IT IN BOWL.
• ADD GARAM MASALA IN IT.
• NOW SHAHI PANEER IS READY
• GARNISH IT WITH CILANTRO

• TIPS:

• U CAN GARNISH IT WITH SHREDDED PANEER ALSO.
• U CAN SHALLOW FRY THE PANEER TO MAKE THIS VEG MORE ROYAL.
• U CAN ADD RAISINS, CHOPPED CASHEW NUT IN IT FOR ENHANCE THE TASTE.
• FRY BEFORE MAKING PUREE ENHANCE THE TASTE,MAKING IT RESTURANT STYLE.
• IF U ADD IN PUREE DEEP FRY ONION ,THEN ALSO ENHANCES THE TASTE.

MATTAR-PANEER VEG CURRY

MATTAR PANEER VEG

• PREPARATION TIME-15 MINUTES       COOKING TIME-10-15 MINUTES
• RECEPIE TYPE-VEGAN/VEG                 SERVING-2PERSON

• INGRIDIENTS:

• PEAS/MATTAR -250GM
• PANEER-100 GM
• TOMATO-2PIECE MEDIUM
• ONION-1PIECE
• GREEN CHILLY-1 PIECE
• GINGER-1"LARGE
• GARLIC-2PEARLS
• CUMIN SEED-1TSP
• DRY FENU-GREEK LEAVES-2TSP
• RED CHILLY POWDER-1/2TSP
• SALT-1/2TSP
• TERMERIC POWDER-1/2TSP
• CORRIENDER LEAVES-1/4CUP
• GARAM MASALA-1PINCH
• REFINED OIL-1TBSP

• METHOD:

• TAKE A MIXY.ADD TOMATO,ONION,GINGER,GARLIC,GREEN CHILLY IN IT.
• GRIND IT VERY NICELY.
• PUT THIS GRINDED MIXTURE IN A BOWL.
• NOW CUT THE PANEER IN SMALL SQUARE PIECES.
• EXTRCT THE PEAS FROM ITS COVERING.KEEP IT IN A BOWL.
• NOW TAKE PRESSURE COOKER .PUT IT ON BURNER ON HIGH FLAME.
• ADD THE REFINED OIL.LET IT HOT FOR 30 SECONDS.
• NOW ADD CUMIN SEEDS.
• LET IT TURN DOWN IN BROWN COLOR.
• NOW ADD DRY FENUGREEKSEEDS & SAUTE IT.
• SOON NICE AROMA WILL COMING OUT.
• NOW ADD TERMERIC POWDER,CORRIENDER POWDER,SALT,RED CHILLY IN IT. 
• AT THE TIME OF ADDING SPICES BURNER SHOULD BE IN LOW FLAME FOR AVOIDING IT TO  BE BURNT.
• SAUTE IT ONLY FOR 5 SECONDS ,THEN ADD GRINDED MIXTURE IN IT.
• STIR IT IN BETWEEN TO AVOID BURN.
• AFTER 7-10MINUTE ,IT WILL CHANGE INTO DARK MAROON-RED COLOR.
• NOW ADD PEAS,PANEER IN IT.
• LET IT SAUTE IN PUREE FOR 1 MINUTE.
• NOW ADD SUFFICIENT AMOUNT OF WATER SO THAT ALL STUFF WILL DIP DOWN IN IT EASILY. 
• NOW CLOSE THE PRESSURECOOKER WITH ITS LID .
• PUT IT ON HIGH FLAME.
• WAIT FOR 1 WHISTLE.AFTER 1 WHISTLE ,PUT IT ON MEDIUM FLAME FOR 2 MINUTES .
• AFTER THAT KEEP IT ASIDE FROM THE BURNER FOR 15 MINUTES.
• SOON STEAM WILL BE FINISH.THEN OPEN THE LID.
• NOW MATAR PANEER IS READY.
• NOW ADD GARAM MASALA IN IT.
• GARNISH IT WITH CILANTRO

• TIPS:

• IF U GIVE MORE WHISTLES ,THEN PEAS WILL BECOME MASHY.SO AVOID THAT.
• U CAN GARNISH IT WITH SHREDDED PANEER ALSO.
• U CAN SHALLOW FRY THE PANEER TO MAKE THIS VEG MORE ROYAL.
• U CAN ADD CREAME IN IT FOR ENHANCE THE TASTE. 

BESAN K PANEER WALE GATTE-RAJASTHANI DISH