Chole with Paneer and bhature

For the dry masala:
1 tbsp cumin seeds (Jeera)
1 tbsp coriander seeds
5-6 cloves
3-4 small stick of cinnamon
2 dry red chilli
¼ tbsp oil

For the dry masala:
Step 1: Take a small vessel and heat ¼ tbsp oil. Add all ingredients for dry masala.
Step 2: Sauté on medium flam for 2 minutes so its color is slightly change in brown.
Step 3: Turn off the flame and cool it. Grind this entire ingredient in mixer.

For the chole with paneer:
1 cup chick peas (Kabuli chana), soaked overnight
2 medium size onions
3 medium size tomatos
150 gm paneer
½ tbsp cumin seeds (jeera)
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
3-4 piece of garlic
2 tbsp red chilli powder
3 tbsp oil
Salt to taste.
For Chole with paneer:
Step 1: Peel and cut the onion. Cut the tomatoes in to big size and grind the onion, garlic with tomato into mixer. (also add ginger if you like that test)Step 2: Pressure cook the chick peas with 1½ cup water with slat for 3 whistles until they are soft . Drain the extra water and keep aside.
Step 3: Heat the oil in pan, add the cumin seeds. When the seeds crackles, add the tomato-onion gravy.Step 4: Sauté in medium flame for 5 minutes and add the turmeric and red chilli power in it.

Step 5: Add the cook chick peas and I cup water and mix well. Add the dry masala powder, amchur powder and salt and sauté for another 10 minutes.

Step 6: Add the paneer cubs and simmer for 5 minutes. Trun off the flame.

Step 7: Place it in serving bowl and decorate with onion and lemon round slices.

For the bhature :
1 cup plain flour (maida)
½ cup curd
3 tbsp oil
Salt to taste
Oil for deep frying
Water for making dough if needed
For the bhature:
Step 1: Combine the flour, salt and oil and mix together.
Step 2: Add ½ cup fresh curd and water if necessary. Knead the dough very well till it is smooth.

Step 3: Cover with a wet muslin cloth otherwise any of the vessel and rest the dough for 2 hours.
Step 4: Divide the dough into small parts and roll out into circles of 125mm (5”) diameter.
Step 5: Deep fry in hot oil till the bhature puff up and both sides are golden brown.

Step 6: Serve hot with the chole-paneer.
Make your Sunday dinner special for someone special with mango ras……

Malai Kofta

An unusual non-fried version of koftas. Use fresh paneer for best results.
Ingredients for the Koftas:
1 cup paneer
1 tbsp plain flour(maida)
A pinch backing powder
2 green chillies chopped
2 tbsp coriander chopped
Salt to taste

Ingredients for gravy:
100gm fresh tomato pulp
1 cup milk
¼ cup cream
1 tbsp kasuri methi
1 tbsp oil
Salt to taste
To be ground into a paste:
¼ cup onions chopped
3 cloves garlic
2 green chillies
2 tbsp coriander seeds(dhania)
1 tbsp cumin seeds (jeera)
1 tbsp ginger piece
2 cloves (lung)
1” stick cinnamon (dalchini)
Method for kofta:
Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.

Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.

Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.

Step 4: Then add plain flour in it and make like dough.

Step 5: Shape it into small round kofta.

Step 6: Take a microwave bowl and add 1 tbsp oil in it.

Step 7: Place all the round shape boll of paneer into greased microwave bowl.
Step 8: Smoothly rub this bowl into oil so its surface is oily.

Step 9: Microwave on high for 1 minutes.

Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.

Step 11: Keep aside.Method for the gravy:
Step 1: Ground the all ingredient material.Step 2: Make good paste from it.

Step 3: In another microwave safe bowl, add the oil and the ground paste.

Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.

Step 5: Add tomato ready made pulp and mix it.
Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.
Step 7: Add the milk, and cream.

Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.

Step 9: Microwave on high for 2 more minutes.

How to proceed:
Step 1: just before serving add the koftas to the gravy.

Step 2: Microwave on high for 2 minutes.

Step 3: Serve hot and garnish with chopped coriander leaves.

Palak Paneer

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Delicious dish of Spinach with paneer....

Cube of cottage cheese simmered in a rich spinach gravy. A perfect dish for Sunday lunch when everybody is in the mood for a lavish meal before an afternoon rest……:)

Recipe for microwave cooking...
Ingredients:
300 gm Palak (spinach)
100 gm paneer
2 medium size onions
4-5 fresh green chillies
1 piece of ginger
1 tbsp garam masala
½ tbsp coriander+cumin seeds powder
¼ tbsp turmeric powder (haldi)
3 tbsp oil
Salt to taste Method:
Step 1: Wash & drain the water from Spinach. Chopped them coarsely.

Step 2: Cut the paneer into thick strips and keep aside.

Step 3: Place the chopped spinach on a microwave safe dish.

Step 4: Microwave on high for 2 minutes.

Step 5: When all the leaves is become soft Blend in a liquidizer to a smooth puree and keep aside.

Step 6: Peel the onion. Coarsely chopped the onion, green chillies and ginger piece.

Step 7: Blend the onion green chillies and ginger to a smooth paste.

Step 8: In microwave safe bowl, add the oil and the ground paste of onion.

Step 9: Microwave on high for one minute.

Step 10: Add coriander+ cumin seeds powder, turmeric powder, garam masala and salt to taste.

Step 11: Add the spinach puree and mix well.

Step 12: Microwave on high for 5 minutes.

Step 13: Add the paneer cubs, and mix well.

Step 14: Microwave on high for a minute.
Step 15: Serve hot with Roti , jeera rice and dal...great meal for sunday...enjoy it:)

I thank God I'm rich not with money but with people like you. I may not have the most expensive things but I've got a most precious gem. a friend like you.
If all my friends were to jump off a bridge, I wouldn't jump with them; I'd be at the bottom to catch them. :)