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Chilli Paneer

Frying The Paneer Cut the paneer into bite size cubes and place in a wide bowl. Add 2 tablespoons plain flour, 2 tablespoons corn starch, 1/2 teaspoon red chili powder, 1/4 teaspoon pepper powder and 1/4 teaspoon salt. Add around 3-4 tablespoons water and toss the flours to coat the paneer. Heat oil for deep frying in a heavy pan. Add the paneer cubes in batches to the hot oil depending on the size of your pan. Fry the paneer over medium heat. Stir and spread the paneer while frying to avoid sticking at the bottom and also to each other. Stir well and fry them until crispy and golden brown. This takes around 4-5 minutes over medium heat. Remove to a strainer and keep aside. Preparing corn Flour slurry Mix 1 tablespoon cornstarch in 1/4 cup cold water and mix into a lump free paste. If you want to make the gravy version use 2 tablespoons cornstrach and 1 cup water. You could also use tapioca starch or potato starch. Making Restaurant Style Chilli Paneer heat 1 tbsp oil in a heavy wok or pan. Add chopped ginger garlic or paste, finely chopped green chillies, finely chopped celery, 1/2 tablespoon chili flakes. Saute for a minute in high flame. Add the 1/2 cup cubed onions, 1/2 cup cubed capsicum. Cook for 2 minutes in highest flame. You can use either green bell pepper alone or mix of colored peppers. You could even use candy peppers to make it less spicier. Next stir in the sauces- 1 tbsp green chilli sauce, 1 tbsp chilli paste or 1 teaspoon red chilli powder, 2 tablespoons soy sauce, 1/2 teaspoon sugar, 1 tablespoon vinegar. Mix well and cook for 1 to 2 minutes. In restaurants they also add some tomato ketchup here. Now add the cornstarch slurry and mix well. Add 1 cup water and mix. Let the chilli sauce cook for 2-3 minutes until it thickens well. For this dry version you need the sauce to be quite thick and sticky. Once the chilli sauce is thick, add paneer cubes that we deep fried earlier and toss well with the spicy sauce. After adding fried paneer cubes to the prepared sauce do not cook for long. Garnish chilli paneer with chopped spring onion greens and serve immediately.

Kadhai Paneer

First of all, cube 2 large onions and measure out 1 cup cubed onions. Next chop 1 small onion finely. Chop the tomatoes very finely or puree them and measure out 2.5 cups. Chop 1 large green bell pepper or capsicum into cubes. Peel and mince the ginger garlic and set aside. Next if you are using store bought paneer, cube them and keep immersed in hot water until use. If you made paneer at home, just remove from the refrigerator, cubed and set aside. You will need around 1.5 cups cubed paneer for this recipe. To make masala powder, heat a small pan add the whole spices to it. Dry roast in low flame for 3-4 minutes. Let cool and transfer to a dry grinding jar. Grind to a fine powder. Set aside this kadai masala until use. You can use this in various curry recipes too. Heat a kadai or pan with 2 tablespoons butter or oil in medium flame. To the hot pan one by one add cumin seeds, finely chopped onions, minced ginger garlic and slit green chili. Saute well for a minute until the raw smell of ginger garlic leaves and onions get cooked a bit. You can also use 1 teaspoon ginger garlic paste in this kadai paneer recipe. Now add the cubed onions and bell peppers. Saute in high heat for 2 minutes continuously. No need to do this in a separate pan and all. Next add the tomato puree or finely chopped tomatoes and tomato paste. Mix well and cook for 2 minutes in medium flame till they turn a bit soft. Add the ground masala powder, garam masala powder, Kashmiri red chilli powder, turmeric powder and salt to taste. Mix well and cook till the tomatoes are completely cooked and fat releases from the sides. You can add 1/2 cup water at this stage. This is the base masala for kadai paneer. Add the cubed paneer pieces and mix gently. If you have made paneer at home just cube it an add. If using store bought paneer, cube and soak in hot water for 15 minutes, drain and add. Finally add the ginger julienne, crushed kasuri methi or dried fenugreek leaves and mix well. Transfer kadai paneer to a serving bowl and garnish with chopped coriander leaves. Serve kadia paneer immediately.

Malai Paneer

First of all soak cashews in warm water for 30 minutes. Strain and grind to a very smooth adding water as required. Set this aside undisturbed. It thickens and becomes creamy. Next bring a pot of water to rolling boil. Add 1/2 teaspoon sugar. Add rinsed tomatoes after scoring them on top and add to the boiling water. Blanch for five minutes. Now rinse under cold water and peel the tomatoes. Add the tomatoes to a blender jar and blend into a very smooth pulp. Now blend the soaked cashew nuts into a very smooth puree along with the water or add more if needed. Making Paneer Makhani Heat butter or oil in a thick pan. Add the whole spices and fry for a minute.Next add the minced ginger garlic or paste, slit green chilies and saute. Next add tomato puree and mix well. Cook in medium heat for 2-3 minutes, stirring continuously. Simmer for 5-6 minutes or till the tomato puree reduces a bit. Once reduced, add spice powders and salt. Now you can also add 1 tablespoon tomato paste for vibrant color & flavor. Simmer till the tomatoes are well cooked and releases fat from the sides. Add 1.5 cups water, cover and simmer for 12 minutes so that the gravy thickens Add the cashew paste reserving a bit for garnish. Mix well and simmer for 2 minutes. Add paneer cubes and mix gently. Simmer for a minute. Finally add saffron strands, add kasuri methi and mix well. Now you can also add garam masala, just a pinch if you like. Serve paneer makhani hot or warm after transferring to a serving bowl.

Palak Paneer

Separate the palak leaves from the bunch and wash thoroughly to get rid of any dirt or mud. Chop the onion and tomatoes finely. Peel and crush the garlic cloves or mince them. Bring plenty of water to a rolling boil in big vessel. To boiling water add 1/2 teaspoon sugar and mix well. Also add the rinsed palak leaves and blanch them for 2-3 minutes. Once blanched wash the greens in cold running water. Allow to cool for few minutes. Grind the blanched leaves to a smooth puree along with green chilies and ginger garlic. Garlic is optional. This is the base spinach puree for this recipe. To begin making the curry heat 2 tablespoon oil or butter in a thick bottomed pan. Add bay leaf and saute in medium heat for 2 minutes. Next add crushed garlic and finely chopped onions. Saute till the onion changes color slightly. sauteing ginger and garlic, onions in butter. Now add the finely chopped tomatoes and saute over medium heat well till the tomatoes turn mushy. Now add the pureed palak or spinach puree and mix well. Add 1/4 cup water. Garam masala is optional. Also add salt, chilli powder, garam masala powder and sugar. Mix well and cook for 3-4 minutes. Now palak sauce is ready. Now add the paneer cubes and simmer for 3-4 minutes. Add fresh cream and mix well. Finally add the lemon juice and mix well. Palak paneer is ready. Serve paneer palak hot with naan or roti. This curry also goes well with jeera rice.

Makhani Dal

Pick rinse and add the lentils to a large bowl. You can use a mix of whole black urad dal and red kidney beans or rajma. Pour enough water to soak the lentils and leave overnight or 8-12 hours. Drain and rinse thoroughly. Add the soaked lentils to a pressure cooker and pour 4 cups water to it. Also a pinch of salt and pressure cook for 18- 22 whistles in medium heat The dal should get cooked really well here. Once done, try mashing the few cooked dal with your fingers. If the dal is not well cooked, add 1 cup or 2 cups of water and pressure cook for 5-6 more minutes. Once the pressure is released, mash the cooked urad dal well with a potato masher, add 1 cup water and simmer for around 30 minutes or until we prepare the masala. mashing and simmering lentils To make masala for dal makhani heat 4 tablespoons unsalted butter over medium heat in a heavy pan. Add cumin seeds and let splutter. Add chopped onions and saute for a minute. Next add slit green chilies and sautesauteing onions and green chilies in butter for making dal makhani recipe Next add minced ginger garlic or ginger garlic paste. Saute well. Next in goes the tomato puree. sauteing tomato puree Add Kashmiri red chili powder or regular red chilli powder, turmeric powder and garam masala powder. spice powders added to tomato base in dal makhani recipe Mix well and cook in medium flame. cooking tomato base or curry for dal makhani Keep cooking until the raw flavor of garam masala powder leaves. tomato base sauteed Continue till the tomato puree is well cooked and leaves fat from the sides of the pan.cooked tomato base Add the simmering or cooked urad dal lentils along with the water to the cooked masala. Keep mashing every now and then. cooked lentils or dal added to tomato puree or makhani gravy Add salt to taste.salt added Add more water say 1 cup or 1.5 cups and begin to simmer. The dal will absorb water as it cooks, so make sure to check and add water as needed. Simmer for 1 to 2 hours (2 hours recommended). Finally stir in 1/4 cup cream and mix well. simmering dal makhani After adding cream simmer for 5-6 minutes. Add chopped cilantro leaves and mix well to garnish dal makhani. Serve dal makhani with more cream and a pat of butter.

Malai Kofta

In this malai kofta recipe koftas are made of boiled potatoes and paneer. The gravy is made of tomatoes, onions and cashew paste. Addition of malai or fresh cream makes this malai kofta recipe absolutely creamy and rich. The koftas for malai kofta are made with boiled potatoes and paneer. You can leave out paneer and make just aloo koftas if you wish. The koftas are mildly spiced as we are adding it to the curry. These kofta are very tasty on their own. They are soft from inside and crispy at outside. You can serve these koftas as snack too. You can easily prepare the gravy ahead and heat it up while serving. For koftas you can shape and refrigerate them. Just fry them before serving. The main ingredient that gives richness to the gravy is cashew nuts. Cashews are soaked in warm water or milk for 30 minutes. Then ground to a smooth paste. This cashew paste adds richness and thickens the malai kofta gravy. Malai kofta is a rich and heavy dish best enjoyed during special occasions. To make it light and a bit less on calories you can reduce the amount of malai or fresh cream added in the gravy Shallow fry or pan fry the koftas instead of deep frying them Add some corn flour slurry instead of cashew paste for thickening the gravy Variations and Tips For Best Malai Kofta For making koftas use potatoes that are less starchy that is use new potatoes. Adding corn flour helps in retaining the crispness in kofta. Else they may turn soggy as soon as you add in the gravy. You can also add rice flour. Fresh homemade paneer is best for making paneer kofta. if using store bought thaw it well in hot water for 15 minutes. Instead of cashews you can use blanched almond puree while making gravy. For vegan malai kofta use tofu in place of paneer and use non-dairy cream like cashew cream in gravy. Finally you can adjust the spice powders as per taste. The recipe can be halved or doubled.

Lachha Prataha

lachha paratha dough recipe: firstly, in a large mixing bowl, take maida and wheat flour. additionally, add salt, sugar, baking soda and a tsp of oil. furthermore, crumble well with your hands, now add milk and start to knead. add water as required and knead to smooth and soft dough. cover with moist cloth and rest for 30 minutes. lachha paratha recipe: firstly, pinch a large sized ball dough, roll and flatten it. also dust with some wheat flour. furthermore, roll it into a thin circle as of chapathi. roll as thin as possible. grease the chapathi with oil and sprinkle wheat flour over it. now start creating pleats by folding with the help of fingers. stretch the pleated dough as much as possible. begin to roll the pleated dough like a swiss roll. furthermore, secure the end by pressing gently. take the rolled ball and dust with some wheat flour. and start rolling to a thin circle. take chapathi tawa and place the rolled paratha. after a minuter flip off and cook the other side. once the golden brown spots start appearing on both sides grease with oil. furthermore, flip and roast both sides. then crush the paratha to form layers. finally, serve roti immediately with curry of your choice.

Stuffed Naan

For the step by step pictures I have used only plain flour. I have used instant yeast or rapid raise yeast here. If using active dry yeast add it to 1/4 cup lukewarm water and mix well. Sprinkle 1 teaspoon sugar on top, cover and set aside for 15 minutes to let the yeast activate. Add this yeast mixture to the flour and skip sugar in dough. Making Dough Combine 2.5 cups all purpose flour, yeast, sugar and salt in a large mixing bowl. Use a measuring cup or kitchen scale for precise measurements. plain flour, yeast, salt and sugar in a mixing bowl Mix well and add oil. Mix again well. You can add any cooking oil or even light olive oil. oil added to flour mixture Now add 3/4 teaspoon finely minced peeled garlic. Add 1/2 cup to 3/4 cup warm water gradually and knead into soft and supple dough. The dough will be initially sticky, do not add too much more flour. Place the dough in a lightly oi Cover with a tea towel or plastic wrap. You can knead the dough in a food processor, stand mixer fitted with dough hook or even a bread machine selecting dough cycle for making homemade naan. freshly kneaded naan dough Let the dough rest at room temperature until it doubles in volume. Takes from 60-90 minutes. The dough should be soft and fluffy naan bread dough leavened with yeast Once the dough has raised, punch it back gently and knead again for a minute. Make sure the dough is soft fluffy and light. Shaping & Cooking Garlic Naan Once the dough has raised, punch it back gently and knead the dough lightly again for a minute. Make sure the dough is soft fluffy and light. Divide the dough into 8 big lemon sized balls. Place a dough ball on a lightly floured surface. Rolling out portions of leavened dough Roll into a oval flat bread of around 1/3 inch thickness using a rolling pin. The dough will be similar to pizza dough, you can simply stretch the dough ball with hand from all sides and make an oval. How to cook naan bread While you are rolling the dough, heat a cast iron skillet or pan for 3-4 minutes. Maintain high flame. You will need a skillet with handle. After rolling the dough apply water with a pastry brush generously on one side. Add minced garlic as required. I have also added some coriander leaves and sunflower seeds. Press gently. Toppings added to rolled and shaped dough Now place the watered side down on the hot cast iron skillet. Cook for 30-40 seconds on hot skillet over medium high heat. water applied to one side of dough Now to cook the other side, place a grill stand like this over flame. stovetop grill stand heated Gently remove the naan from the and place on the grill stand, uncooked side facing flame. Cook until it puffs and chars, takes around 30-4o seconds. naan bread Place the cooked naan on a plate and brush with melted garlic butter or plain salted butter naan bread If you don’t have grill stand you can just cook the flatbread on the pan or tava itself. Just cook from both sides until it chars and puffs up a bit. easy naan bread Serve soft fluffy chewy vegan naan bread warm.

Chhole Kulche

Soaking and pressure cook chana Wash the dried chana and Soak them in enough water for at least 8 hours or overnight. After soaking time, they will get doubled in size. Discard the soaking water. Now in a cotton cloth, add tea leaves, cinnamon, black cardamom, green cardamom, and cloves. Combine the edges of the cloth and make a potli of it. Then in a pressure cooker, add soaked chana, black salt, dry spices potli, and water. Cover the cooker with a lid and pressure cook it for 6-7 whistle on medium flame. Let the pressure go down by itself then open the lid. Discard the tea bags and whole spices. now separate boiled chana and water. Keep it aside. Making chole curry recipe Firstly, in a mixing bowl, add red chilli powder, turmeric powder, coriander powder, cumin powder, amchur powder, chole masala, and garama masala. mix well. Masala mix is ready. Now heat the oil in a pan, add cumin seeds, bay leaf, and kasuri methi. Sauté for a minute. Now add chopped onions and sauté till it gets light brown in color. Also, add ginger-garlic paste and green chilli slits. Sauté for a minute. Then add masala mix and sauté till oil separate from its sides. Add tomato puree and salt. Cover and cook gravy till oil release from its sides. Then add boiled chana and mix well. Mash some chana with a bowl and mix well. Now add boiled chana water and mix well. Bring it to a simmer and let simmer on low-medium heat for 10-15 minutes. After simmering, the water gravy will get thicker, and also chana has absorbed lots of flavors. Heat ghee in a pan, add ginger slits, green chilli slits, and sauté. Switch off the gas, add red chilli powder and add tadka on chole curry. Mix well. Lastly, sprinkle chopped coriander leaves. chole curry is ready. Making instant plain kulcha In a mixing bowl, add maida, sugar, salt, milk powder, oil, and curd. Mix well. Add eno packet and some water. mix well and knead soft dough. cover and rest for 30 minutes or more. Pinch a ball-sized dough and flatten it. sprinkle some black sesame seeds and coriander leaves. gently roll to a round or oval shape using a rolling pin. Heat tawa, add kulcha on it, sprinkle some water on its sides. Cover and cook kulcha for 5 minutes on medium flame. Flip the side, apply some ghee and cook kulcha from both sides. finally, serve plain kulcha hot with chole curry.

Gralic Bread

Prepare pizza dough as mentioned here. Add 4-6 crushed garlic cloves and 3/4 tablespoon oregano seasoning to the flour before kneading it. Set aside the dough for raising. To make garlic butter, crush 4-6 garlic cloves very well using a mortar and pestle. Add this crushed garlic to the softened butter. Add 1/2 teaspoon oregano seasoning and chili flakes. Mix well. stuffed garlic bread step 6 Take the raised dough. Punch it gently and knead well again. The dough will be little sticky, you can add more flour to make kneading easier. stuffed garlic bread step 5 preheat oven at 200C. Grease a pizza plate slightly and dust well with flour. Roll the dough into a thick circle. Carefully transfer the rolled dough to the pizza plate. Spread some garlic butter liberally all over the base. Sprinkle the vegetables. Top with grated cheese. Sprinkle some oregano seasoning. Fold the base. stuffed garlic bread step 7 Brush the top with remaining garlic butter, sprinkle more oregano seasoning and chili flakes. Score lines with a knife. stuffed garlic bread step 8 Bake in the preheated oven for 15-18 minutes. The top should become golden brown and the bread should be hallow. Once done let the bread cool for 10 minutes. Serve stuffed garlic bread warm with sour cream dip.

Indi-Paneer Pizza

Sieve the all-purpose flour, wheat flour, baking powder, and baking soda together. Add salt and sugar. Then pour the lukewarm water mix everything well and knead into a soft dough. Place the dough in a greased bowl and keep in a warm place for an hour. Rub the cubed paneer with curd, ginger garlic paste, jeera powder, coriander powder, garam masala powder, tandoori masala powder and red chilli powder. Also add the dry basil leaves and salt. Let this marinate for an hour. Preheat the oven at 350 degree Fahrenheit. Roll the pizza dough into a medium sized circle with a rolling pin, arrange the marinated paneer cubes (discard the curd), bell pepper cubes, onions, and cheddar cheese over the pizza base. Sprinkle pepper powder over the cheese. Bake the pizza in the middle rack for 20-25 minutes, until the crust turns golden brown.

Paneer Noodles

Fry paneer to golden brown by adding little ghee/oil and set aside,cut into small cubes and keep ready. Heat oil in a heavy bottomed pan, when it is hot add chopped green chilies and garlic, saute, Add chopped onions and fry well. Add chopped vegetables , saute.Add chilly sauce,1 tsp of pepper powder, a pinch of ajinamoto and saute.Add roasted paneer cubes and stir fry. Add cooked noodles into it and combine altogether. Add remaining pepper powder and combine. Finally add chopped coriander and roasted cashew nuts. Mix properly. Serve hot with tomato sauce.

Paneer Sandwich

To make this paneer sandwich first we should prepare scrambled paneer filling. I have used a mix of bell peppers along with crumbled paneer. The filling is spiced with some green chilies and sesaoned with a dash of garam masala powder. You can increase the green chilies and seasoning for spicier sandwich. You can also leave out green chilies and use pepper powder instead. When making for toddlers and kids you can use a good dose of butter and grill the sandwich until crispy. For a low fat version reduce the butter or use olive oil. You can also toast the sandwich in a tava on stove top or use stove top grill pan instead of sandwich maker. Finally for vegan version use scrambled tofu and use oil instead of butter. Serve paneer sandwich as breakfast or snack with juice, tea or milkshake. This sandwich can also be packed in tiffin, lunchbox.

Paneer Tikka

Marinating Paneer: This is first step in this recipe. You marinate the soft paneer cubes in a mix of thick curd and spice powders. This marination is what that gives excellent taste and flavor to paneer tikka. The marination procedure is standard and remains the same for most of the tikka recipes. Of course there will be some variations like hariyali tikka, achari tikka but mostly the marination is standard. The marinade for paneer tikka is a spicy and flavorful one made with a special spice blend called tandoori masala powder. But I never use that masala powder in my recipes. Just a couple of good old Indian spice powders are enough for this marinade. Let the paneer cubes marinate for 2-3 hours for a deep favored tikka. Skewer the paneer cubes: Next step is to skewer the marinated paneer cubes along with veggies. I prefer to use bamboo skewers for this. Skewer the paneer cubes and also cubed peppers and onions. I prefer to marinate the veggies also. Grill The skewers: Now this step is for those who have an oven at home. Preheat your oven at the maximum temperature available for 15 minutes. Place the skewers on a foiled baking sheet and grill for 10 minutes. Slightly turn the skewers and grill for another 6-7 minutes. If you have broil option you can broil for last 2 minutes too. Let the tikka cool for sometime and then serve.

Pav Bhaji

Cooking vegetables Rinse, peel and chop carrots, potatoes into big chunks. String the green beans or French beans and chop them too. chopped mixed vegetables Separate the cauliflower into big florets. cauliflower florets Shell the green peas and set aside. Also finely chop the capsicums, onion and tomatoes. You can use frozen green peas too, no need to thaw or steam, just add along with onions. You will need 1/2 cup green peas. shelled green peas Steam or pressure cook cauliflower, potatoes, carrots, peas and beans until soft & tender with a pinch of salt and turmeric. Drain excess water and mash the vegetables slightly. Set the mashed vegetables aside. steamed vegetables for making pav bhaji Making Bhaji While the veggies are cooing, heat 3 tablespoons butter in another pan. Add cumin seeds and temper. Add slit green chilies, ginger and garlic and saute well. You can also use 2 teaspoons ginger garlic paste. Next add 1/2 cup chopped onions and saute till the color changes slightly. sautéing onions in butter Add 1/2 cup chopped bell peppers and saute briefly. capsicum added to sautéed onions Next add chopped tomatoes and saute till it mushy and butter is released from sides. tomatoes added for making pav bhaji Add the cooked veggies and mix well. Keep mashing the bhaji here and there using a potato masher while cooking. Add Kashmiri red chilli powder, turmeric powder, pav bhaji masala powder, garam masala, salt, sugar and mix well. Cook for 3-4 minutes. steamed vegetables, pav bhaji masala powder, salt added to onion tomato mixture in pav bhaji recipe Add 1 1/2 cups water and mix. Let the bhaji simmer for 5-7 minutes. Once it is thick and smooth, add a dollop of butter and chopped coriander leaves. Do not make the bhaji very thick as it thickens considerably on cooling. Once done set the prepared bhaji aside. making pav bhaji recipe Toasting Pav To toast pav first of all the slit each pav bun into two. Heat 1 tablespoon butter in a tawa or skillet. Once the butter melts, lower the heat and few chopped coriander leaves and 1/2 tablespoon pav bhaji masala powder. Spread well. sauteing pav bhaji masala in butter Place the slit pav on hot skillet and toast well from both sides.

Vada Pav

To make green chutney Grind all the ingredients to a fine paste taste and add more salt or lemon juice as needed. To make dry garlic chutney dry roast the peeled garlic for few seconds. to that add dried coconut and dried red chilies and roast for few minutes Cool the mixture and grind to a coarse powder To make vada for vada pav. Take chickpea flour and rice flour in a mixing bowl. To that add salt, chili powder and hot oil. Mix well Add water gradually and make a thick lump free batter. Next boil, peel and mash the potatoes well. Add salt and turmeric powder to the mashed potatoes. Heat 2 teaspoons oil and do the tempering,from mustard through asafoetida. Add the tempering to the potatoes along with the oil.Mix well with a spoon ad let it cool for sometime. Once they are warm to touch,mix well with your hands and make small balls.You should be able to make 8-10 balls for this quantity.Keep them aside. Heat oil for deep frying. Once the oil is hot, flatten the potato balls slightly and dip in the prepared batter and coat evenly. Deep fry 2-3 vadas at a time in medium flame,until it is golden from both sides. Serve piping hot with green chutney,sweet chutney or sauce.

White Sauce Pasta

firstly, in a large kadai boil 6 cup water and 1 tsp salt. once the water comes to a boil, add 2 cup pasta. i have used elicoidali pasta, you can alternatively use penne pasta. boil for 7 minutes, or until the pasta is cooked al dente. drain off the pasta and keep aside. in a frying pan, heat 2 tbsp oil and saute 3 clove garlic. add ½ onion, ½ carrot, ½ capsicum and 3 tbsp sweet corn. saute for a minute or until vegetables shrink slightly yet remain crunchy. further, add ½ tsp pepper and ½ tsp salt. saute well until the spices are well combined. keep aside. to prepare white sauce for pasta, heat 2 tbsp butter. add 3 tbsp maida and saute on low flame. saute until the maida turns aromatic yet do not change its colour. now add 1 cup milk and mix well. mix until the sauce thickens without forming any lumps. further, add 1 more cup of milk and continue to stir continuously. mix continuously, until the sauce thickens. if required using a whisk break the lumps. cook until the sauce turns silk smooth and creamy texture. now add ½ tsp pepper, ½ tsp chilli flakes, ½ tsp mixed herbs and ½ tsp salt. mix well making sure everything is well combined. add in sauted vegetables and combine well. now add in boiled pasta and mix gently. add 2 tbsp of boiled pasta water if the sauce thickens. mix gently making sure everything is well combined. finally, just before serving white sauce pasta, garnish with grated cheese.

Cold Coffee

Add 1 tablespoon instant coffee granules to a small bowl. instant coffee powder in a bowl Add 1/2 cup boiling water to it and mix well. Let it cool down to room temperature. Use boiling water and not warm water for mixing coffee. hot water added to coffee granules To make iced coffee add the prepared coffee to a blender jar. iced coffee in a blender jar Add a pinch of salt, 1 tablespoon cocoa powder, 1 teaspoon vanilla and 3 tablespoons sugar too. salt & sugar added to blender jar Blend thoroughly. coffee mixture for cold coffee shake Now add few ice cubes. ice cubes added Next add 1/2 cup chilled milk and 3 scoops ice cream. milk and ice cream added Blend well in high speed until frothy and creamy. iced coffee blended till frothy Transfer to tall glasses and top with extra coffee or a dusting of cocoa powder. You can also place a scoop of ice cream or pipe some whipping cream before serving. Serve cold coffee immediately.

Lassi

Traditionally a wooden hand churner known as mathu (Tamil) or mathani (Hindi) is used to churn the yogurt. You will find this in all Indian homes. We use it to churn buttermilk to obtain butter. If you don’t have wooden churner you can easily use hand blender or mixer grinder. You can also add some ice cubes while churning but it will dilute the drink. If you use chilled yogurt, then ice cubes are not necessary. Serve lassi in tall copper tumbler or earthen pot for best taste and flavor 🙂 Always serve as soon as you make it.

Mango Shake

Peel and roughly chop the mangoes. Freeze the mangoes for 15-20 minutes. Also boil and chill the milk thoroughly. Take the frozen mango pieces in a mixer jar. cubed mangoes in a mixer jar To that add sugar sugar added to chopped mangoes Chilled milk and cardamom pods. You can also add few ice cubes but it will thin down the mango shake. milk added to mangoes and suagr Blend smooth. Taste test now and add more mangoes or add more milk if you prefer. Making mango milkshake recipe Next add a scoop of ice cream. I have added homemade mango ice cream. You can also use vanilla ice cream here. ice cream added to the mango shake Blend smooth. Here you can add 1/2 cup finely chopped mangoes and just mix well. Milkshake with mangoes ready to serve Serve the milkshake topped with a scoop of ice cream.

Oreo Shake

Place the vanilla ice cream, milk, 8 Oreo cookies, and the chocolate sauce in a blender and puree until smooth. Ingredients pureed in blender for Oreo milkshake Crush the remaining 2 Oreo cookies for the garnish by placing them in a zip-close plastic bag and pounding on them a few times with a rolling pin until they crumble. Oreo cookies crushed in a bag with a wooden rolling pin Pour the milkshakes into 2 tall glasses and top each with the crushed Oreo cookie crumbs. Garnish with a straw.

Soda Sikanji

To begin making the Masala Soda Shikanji Recipe, fill the pitcher with ice cubes. Add the lime juice and top it up with sprite. Stir it well. Using a pestle and mortar, muddle the green chillies along with the chaat masala. Add a little water to it and pour into the sprite filled pitcher. Add the lemon wedges and the roughly torn mint leaves into the pitcher and stir. Serve Masala Soda Shikanji Recipe immediately with Baked Aloo Tikki Recipe (Spicy Potato Patties or Cutlets) or Bhel Puri Recipe - An Indian Street Food & Tea Time Snack in the evening.

Virgin Mojioto

Place mint leaves and lime juice in a glass and muddle them together. Muddling = mushing them up and crushing the leaves to release the flavor and oils the mint. Use a muddler or the handle of a wooden spoon. Or a set of brass knuckles. To each their own. Add the honey simple syrup. Add the sparkling water. Garnish with lime slices, a sprig of mint, and/or fresh fruit.

Gulab Jamun

Traditionally gulab jamun is made with khoya or mawa or evaporated milk solids. Khoya or mawa is a very prominent ingredient used in Indian cooking. It is obtained by simmering whole milk for hours and collecting the milk solids. Khoya is used in many recipes, mostly in curries and sweets. Along with khoya gulab jamun, peda, burfi, ladoo, mawa cake and few halwa recipes use mawa. You can make this sweet with khoya if you can make it at home or get it easily from stores. Khoya is available in Indian grocery stores or some sweet shops sell them too. Look for it in frozen foods section or dairy section. You will need unsweetened khoya for this recipe. My secret ingredient for softest jamuns using khoya is cream or malai. Just adding 1/2 tablespoon of it lends wonderfully soft and melt in mouth jamuns, try it! Try to get soft khoya also known as chikna khoya which is easy to mash and knead.

Kaju Katli

Making Cashew Powder Heat a pan and add cashews and roast for 3-4 minutes. Do not change the color. let cool. roasting cashews Transfer to a grinder jar and spice grinder and grind to a fine powder. Grind at small intervals. Refer to the tips above. This is the cashew powder for kaju barfi. You can also use a food processor. cashew powder for kaju katli Making Sugar Syrup For Kaju Katli Recipe Measure 1/2 cup sugar first of all. Add sugar and 1/4 cup water in a heavy pan. You can use a non stick pan if you prefer. making sugar syrup Mix gently and cook in medium heat until sugar melts. sugar syrup for kaju katli Let the sugar dissolve completely. Add cardamom powder and few saffron strands. Adding flavorings is totally optional. Syrup boiling rapidly Once the sugar completely dissolves the mixture will start to boil. First bring to a rolling boil. Sticky sugar syrup for kaju katli Once the syrup starts to boil vigorously, it is the correct stage. No need to check for sugar syrup consistency. Making Kaju Barfi Once the sugar syrup boils vigorously, quickly add the prepared powdered cashew. This is your cashew sugar mixture. mixing cashew powder with syrup Mix well thoroughly. Start cooking the cashew mixture in low flame. Kaju katli mixture coming together After 3-4 minutes the kaju barfi mixture will begin to thicken. cooking kaju mixture for making katli And after 6-7 minutes the whole cashew paste mixture will come together as a soft mass and begin to leave the sides of the pan. Remove from flame when the kaju mixture leaves the sides of the pan but let the mixture cook in the residual heat for another minute in the same minute. You need a very smooth paste. Thick smooth cashew mixture ready to make katli after cooking for 10 minutes. To check if the kaju katli mixture is in right consistency to make katlis here is what you do. Take a small pinch of cashew paste and roll between your fingers. If you are able to form a soft ball that is non sticky and dry then the mixture is in the correct stage. If the mixture is sticky and you are unable to form balls, switch on the flame and cook the mixture for another 2 minutes in low flame. checking the consistency of kaju mixture by making small balls Now remove the whole mixture to a butter paper or parchment paper. You can also use a greased plate. Scrape the edges and add them as well. We will knead this kaju katli dough and make everything very smooth. If the paste is too sticky for you to handle you can add few drops of ghee (not vegan) or coconut oil (vegan). I have not used coconut oil or ghee here. On kneading cashews will release oil which will help you knead. cooked cashew mixture ready to be kneaded. Add few saffron strands and start kneading the kaju barfi mixture. If using coconut oil or ghee apply in your palms now. Knead for 3-5 minutes into a very smooth soft dough. This step is crucial for melt in mouth kaju katli. Smooth cashew dough After kneading roll the cashew dough into a 1/4 inch thick circle using a rolling pin. You can now gently press an edible silver leaf if you like. cashew dough rolled into a thin circle using rolling pin. Slice into square or diamond shapes using a sharp knife or pizza cutter. Cashew mixture cut into diamonds Let cool completely. Store in airtight containers and serve kaju katli as required. Store kaju katli in airtight container. You can refrigerate if you prefer.

Motichur Ladoo

Make a lump free, free flowing thick batter with the ingredients mentioned. Heat oil for deep frying. Make boondis with a perforated ladle. Drain excess oil and set aside. Make a sugar syrup with one string consistency with the ingredients mentioned. Add the prepared boondis and nuts. Let sit for 15 minutes. Once the mixture is warm to handle take half of the ladoo mixture in a mixer jar. Pulse once or twice. Mix with the remaining ladoo mixture. Make ladoos of desired size. Sprinkle 2-3 teaspoons milk if the mixture is dry. Serve motichoor ladoo warm or at room temperature as dessert.

Ras Malai

Since this is long process and takes quite some time, I take two days to make this Indian dessert. I usually prepare the rasgulla a day before and make ras malai next day. Making chenna or milk solids – Preparation For Rasmalai Heat milk in a pan. Bring the whole milk to a boil in a wide pan. Boiling milk in a pan As it starts to boil, lower the flame and add lemon juice. mix well and keep stirring until the milk curdles completely. Once the milk curdles completely and all whey is separated, remove from flame. Curdling milk with lemon juice Next to separate all the whey from chenna, line a colander with two layers of cheesecloth or cotton cloth. Pour the curdled milk into the prepared colander. Set aside for 5 minutes. separating chenna from curdled milk Now bring the edges of the cloth together rinse under cold water several times. This step will remove any sour taste from lemon juice. Now hang this over a hook or tap as seen in the photo for around 30-45 minutes. Hanging the curdled milk to remove whey once all the whey is drained collect the milk solid from the cloth. chenna or milk solid collected in a plate after separating whey water step 2- Shaping chenna balls and boiling in sugar syrup Now we will knead the prepared chenna and make it soft and smooth. Take the chenna mass in a wide plate and start kneading. Knead for around 5-6 minutes by stretching and bringing it back. Knead until it starts to release a bit of fat. but do not over knead as it will result in chewy rasmalai balls. Chenna kneaded until smooth and soft to make rasgulla Now make around 20 small balls from the kneaded chenna and set aside. chenna or rasgulla balls ready to be cooked. In the meanwhile combine 1 3/4 cup sugar and 4 cups water in a big pan. sugar syrup for making rasgulla or rasmalai Cook until the sugar is completely dissolved and the syrup starts to boil. At this stage add 1 tsp cardamom powder and rose water. Mix well. Now slide the prepared rasmalai balls to the boiling sugar syrup and cover the pan. Boiling chenna balls in sugar syrup Cook for around 12-14 minutes or until the chenna balls soak up sugar syrup and doubles in size. paneer balls boiling in sugar syrup Remove from sugar syrup gently and let cool thoroughly. cooked chenna balls to serve as rasgulla or make rasmali You can make these rasgullas a day ahead and refrigerate and continue making ras malai the other day.

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