SHAAHI PANEER:-

SHAAHI PANEER:-
NEEDED :-
PANEER - 250 GMS
BIG ONION (GROUNDED) - 1
BIG TOMATO (GROUNDED) - 1
GINGER GARLIC PASTE - 2 TSP
RED CHILLI PWDR - 1 TSP
DHANIYA PWDR - 1 TSP
TURMERIC PWDR - 1/4 TSP
GARAMMASALA PWDR - 1/2 TSP.
SALT - 1 TSP
SUGAR - 1/2 TSP
OIL - 1 TBL SPN

PREPARATION :-
HEAT OIL IN A KADAI . CUT PANEER INTO 1 INCH SQUARES AND FRY.
FRY ALL THE PANEER AND KEEP IT IN A PLATE.
ADD ONION PASTE IN KADAI AND SAUTE TILL BROWN.
ADD GINGER GARLIC PASTE . AND SAUTE WELL
ADD RED CHILLI PWDR., DHANIYA PWDR., TURMERIC PWDR., SUGAR ., SALT., N GARAM MASALA...
ADD TOMATO PUREE N SAUTE WELL. WHEN OIL APPEARS AT THE SIDES ADD PANEER AND ADD HALF CUP WATER
COOK FOR 7 TO 10 MIN IN SLOW FLAME .
SERVE HOT WITH CHAPPATHIS AND NAAN.

NOTE :- BOIL ONE LITRE MILK AND SQEEZE ONE LEMON WITHOUT SEEDS IN IT.. THE PANEER WILL SEPARATE . HANG IT IN MUSLIN .
THEN TAKE AND KEEP WEIGHT ON IT TO PRESS IT WELL TO REMOVE EXCESS OF WATER . USE THIS PANEER TO PREPARE FOR SHAHI PANEER.

MUSHROOM GRAVY..:-

MUSHROOM GRAVY..:-
NEEDED:-
MUSHROOM - 1 PACKET
BIG ONION - 1 NO
TOMATO - 1 NO
GINGER - 1 INCH PIECE
GARLIC - 4 PODS
RED CHILLI POWDER - 1 TSP
CORRIANDER POWDER - 1 TSP
GARAM MASALA - 1/4 TSP
TURMERIC POWDER - 1 PINCH
SUGAR - 1/4 TSP
SALT - 1/2 TSP
OIL - 2 TSP

METHOD:-
CLEAN AND CUT THE MUSHROOMS INTO 4 PIECES EACH.. PARABOIL FOR 3 MINUTES AND STRAIN THE WATER ., KEEP ASIDE. GRIND ONION., TOMATO SEPERATELY. GRIND GINGER AND GARLIC. HEAT OIL IN A PAN ADD ONION PASTE .. SAUTE TILL BROWN. ADD GINGER GALIC PASTE AND FRY WELL.. TILL OIL SEPRATES. ADD CHILLI PWDR., CORRIANDER PWDR., TUMERIC., GARAM MASALA., SALT AND SUGAR.. FRY FOR 1 MIN AND ADD TOMATO PUREE OR PASTE.. ADD MUSHROOMS AND POUR 1 TUMBLER WATER .. STIRR WELL AND COVER IT AND COOK FOR .5 MIN AND SERVE HOT WITH NAN OR CHAPPATIS OR PHULKAS.. KULCHAS OR FRIED RICES..

CHAPPATHI:-

CHAPPATHI:-
ATTA - 2 CUP
SALT - 1/2 TSP
SUGAR - 1/4 TSP
HOT WATER - 1 TUMBLER
OIL - NEEDED.

PREPARATION :-
ADD SUGAR N SALT IN ATTA .N ADD HOT WATER SLOWLY .
MIX WELL AND BLEND IT TO MAKE A SOFT DOUGH.
SPRAY SOME OIL .
KEEP IT ASIDE FOR HALF AN HOUR.
ROLL THEM INTO 12 EQUAL BALLS.
SPREAD THEM N TOAST THEM IN A TAWA.
FIRST PLACE ONE SIDE IN TAWA N WHEN IT BUBBLES TURN THE OTHER SIDE.
THEN TURN THE THIRD TIME N DROP LITTLE OIL . WHEN PRESSED WITH A BIG LADDLE IT EMERGES WELL.
SERVE IT WITH MUSHROOM GRAVY OR SHAHI PANEER.

CHICKEN KHEEMA MASAL.

CHICKEN KHEEMA  MASAL.

NEEDED :-

CHICKEN - 350 GMS.
ONION - 4 NOS.
RED CHILLI POWDER - 3 TSP
GINGER GARLIC PASTE - 1 TSP
CORN FLOUR - 1 TBLSPN
EGG - 1 NO.
SALT - 1 TSP
OIL - FOR FRYING.

METHOD :-

WASH AND PRESSURE COOK CHIKEN FOR ONE WHISTLE.  AFTER COOLING REMOVE BONE AND SKIN. AND KEEP THE STOCK FOR SOUP . SHRED IT . ADD GINGER GARLIC PASTE, RED CHILLI POWDER, SALT, CORNFLOUR AND EGG. HEAT OIL IN A PAN AND FRY THE SHREDDED CHICKEN.

HEAT 1 TBLSPOON OIN IN A SEPERATE PAN . ADD CHOPPED ONIONS AND FRY WELL. ADD A PINCH OF SALT AND CHILLI POWDER . ADD THE FRIED CHICKEN AND STIRR WELL. REMOVE FROM FIRE AND SERVE HOT WITH CHAPPATI, ROTI OR RICES.

VEG NOODLES :-

VEG NOODLES :-
NEEDED ;-
MAGGI NOODLES - 1 PACKET
CARROT - 1 CUT LENGTHWISE
BEANS - 4 CUT LENGTHWISE
CAPSICUM - 1/2 CUT LENGTHWISE
BIG ONION - 1 CUT LENGTHWISE
MUSTARD - 1 TSP( OPTIONAL)
URAD DAL - 1 TSP (OPTIONAL)
OIL - 2 TSP.
WATER - 250 ML.

PREPARATION :-
HEAT OIL IN A NON STICK PAN .
ADD MUSTARD AND URAD DAL.
WHEN IT SPLUTTERS THEN ADD ONION., CARROT., CAPSICUM., AND BEANS.
SAUTE WELL ADD 250 ML OF WATER AND BRING TO BOIL.
ADD BREAKED NOODLES AND MASALA PWDR .
STIRR WELL.
COOK IN A OPEN PAN FOR 4 MIN AND REMOVE FROM HEAT.
SERVE HOT WITH OMLETTES N SAUCE.

WHITE FRIED RICE :-

WHITE FRIED RICE :-
NEEDED:-
COOKED RICE (BASMATI OR RAW RICE) - 1 CUP
SPRAY SOME OLIVE IOL .N SEPERATE WITH LADDLE.
BIG ONION - 1 NO .CUT IN LENGTHWISE
CAPSICUM - 1 NO. CUT IN LENGTHWISE
CARRORT -1 NO. SHREDDED LENGTHWISE
BEANS - 10 NOS . CUT IN LENGTHWISE
CABBAGE - 50 GMS SHREDDED LENGTHWISE
OIL - 4 TSP
SUGAR - 1/2 TSP
SALT - 1 /2 TSP
AGINO MOTTO - 1 PINCH
WHITE PEPPER POWDER - 1/4 TSP.

PREPARATION :-
HEAT OIL IN A KADAI (IN FULL FLAME)
ADD ONION., BEANS., CABBAGE., CAPSICUM., N CARROT.
SAUTE FOR 1 MIN ADD SUGAR ., SALT., AGINO MOTTO., N WHITE PEPPER PWDR.
ADD RICE AND STIRR WELL .
SERVE HOT WITH SAUCE N ALLOO FRENCH FRIES..