Chicken curry

                                   Chicken curry

            Description

Cuisine- punjab

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 1-2 hours

Preparation time- 1-2 hours

Servings- 4-5

Level of cooking- easy

Course- main course

           Ingredients

• Chicken- 1 kg
• Onions- 4-5 
• Ginger paste- 2 tbsp
• Garlic paste- 1 tbsp
• Red chilli- 2-3
• Tomatoes- 4-5 medium
• Oil- 4 tbsp
• Cinnamon- 1 small piece
• Black Peppercorns- 5-6
• Bay leaf- 1-2
• Cloves- 4-5
• Green cardamom- 4-5
• Turmeric powder- 1/2 tsp
• Coriander powder- 2 tbsp
• Cumin powder- 2 tbsp
• Red chilli powder- 1 tsp
• Chicken masala- 1 tsp
• Salt- to taste
• Garam masala powder- 1 tsp
• Chopped coriander leaves for garnishing

               Method

Heat oil in a pan. Add cinnamon, cloves, red chillies,peppercorns, bay leaf and green cardamoms and sauté for half a minute.

Add onions and sauté till golden brown. Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously. Add turmeric powder, coriander powder, cumin powder,chicken masala and red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt. Sauté on high heat for five to ten minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Sprinkle garam masala powder and garnish with coriander leaves.

                   Serve hot with chapati or naan or tandoori roti. 

Chicken chettinad

                          Chicken chettinad

            Description

Cuisine- kerala

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 15-20 minutes

Preparation time- 20-25 minutes

Servings- 4

Level of cooking- medium

Course- main menu

           Ingredients

• Chicken- 1 kg
• Dry red chilies- 4-6
• Coconut,grated- 1/2
• Poppy seeds/khuskhus/posto- 2 teaspoon
• Coriander seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Green cardamom- 3
• Clove- 2
• Cinnamon- 1 small piece
• Star anise- 1/2
• Fennel seeds/saunf- 1 tsp
• Ginger paste- 1 tsp
• Bay leaf- 1
• Curry leaves- 10-12 leaves
• Garlic paste- 2 tsp
• Oil- 1/2 cup
• Onion ,chopped- 1 large
• Tomato,chopped- 3 medium
• Red chilli powder- 1 tsp
• Turmeric powder- 1/2 tsp
• Black peppercorns- 1 tbsp
• Lemon juice- 1
• Fresh coriander leaves for garnishing
• Salt- to taste

                   Method

Roast dry red chillies, coconut, poppy seeds, coriander seeds,bay leaf, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in two tablespoons of oil and grind to a paste adding some water.

Heat remaining oil in a pan and fry onion till golden. Add curry leaves and the ground paste and sauté for some time. Add tomatoes, red chilli powder, black peppercorns, turmeric powder and salt to taste. Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.Garnish it with coriander leaves.  

                           Serve hot with rice or paranthas or naan. 

Tandoori chicken

                                   Tandoori chicken

             Description

Cuisine- punjab

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 10-15 minutes

Preparation time- 4-6 hours

Servings- 2-3 

Level of cooking- medium

Course- starter

           Ingredients

• Chicken- 500 gms
• Yogurt- 1/2 cup
• Fresh lemon juice- 2 tbsp
• Garlic paste- 1 tbsp
• Ginger paste- 1 tbsp
• Red chilli powder- 1 tsp
• Garam masala powder- 1/2 tsp
• Chaat masala- 1/2 tsp
• Ground cardamom- 1/4 tsp
• Ground cloves- 1/4 tsp
• Black pepper powder- 1/4 tsp
• Salt- to taste
• Butter- to taste
• Vegetable oil, for brushing
• Slices of cucumber, onion rings, tomato and lemon wedges

           Method

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Keep aside. 

In a bowl, combine the yogurt, lemon juice, garlic, ginger, cardamom, cloves,red chilli powder,garam masala powder, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate for 4 hours or more. Remove the chicken from the refrigerator at least 30 minutes before cooking. 

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Skew the chicken onto a skewer and cook in a moderately hot tandoor (clay oven) or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little butter and cook for another four minutes. Remove and set aside.Sprinkle chaat masala.

                Serve hot with slices of cucumber,onion rings, tomato, and lemon wedges. 

Chicken tikka masala

                                      Chicken tikka masala

             Description

Cuisine- hyderabad

Main ingredients- boneless chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time-30-40 minutes

Preparation time- 2 hours

Servings- 4-5

Level of cooking- medium

Course- main course

       Ingredients

• Boneless chicken- 500 gms
• Ginger paste- 1 1/2 tsp
• Garlic paste- 3 tsp
• Kashmiri red chillies,paste- 3 tbsp
• Black salt/kala namak- 1/2 tsp
• Cinnamon,ground- 1/2 tsp
• Orange food colouring- a pinch
• Salt- to taste
• Turmeric powder- 1/2 tsp
• Curd,hung- 2 tbsp
• Garam masala powder- 1/2 tsp
• Carom seeds/ ajwain- 1/4 tsp
• Lemon juice- 3 1/2 tsp
• Gram flour/ besan- 1/2 tbsp
• Red chillies,crushed- 1/2 tsp
• Oil- 3 tablespoons

         For gravy

• Onions- 4
• Oil- 5 tbsp
• Green capsicums- 2
• Tomato- 2
• Tomatoes puree- 1 cup
• Ginger,chopped- 1 inch peice
• Garlic cloves,chopped- 10
• Coriander powder- 1 tsp
• Turmeric powder- a pinch
• Khoya/mawa,grated- 1/4 cup
• Salt- to taste
• Red chilli powder- 1/2 tsp
• Green cardamom powder- 1/4 tsp
• Dried fenugreek leaves/ kasoori methi,powdered- 1/2 tsp
• Fresh cream- 2 tbsp
• Sugar- 1 tsp
• Coriander leaves for garnishing

         Method

Boil tomatoes for 10-15 minutes, drain the water, peel the skin, and puree the tomatoes and keep aside.Place chicken pieces in a bowl, add ginger paste, garlic paste, cinnamon, Kashmir red chilli paste, salt, black salt, turmeric powder, curd, orange food coloring, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.

Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.

For gravy

 Chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.

Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.Turn over the chicken pieces in the first pan and let the other side cook. 

Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute. Add garlic and ginger to the pan and saute.Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes. Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix.Add fresh cream and sugar and mix. Add the sautéed vegetables and mix.Garnish it with coriander leaves.

                              Serve hot with chapati or naan or tandoori roti.

                                                                                                                                                           

Chicken tikka

                               Chicken tikka

              Description

Cuisine- punjab

Main ingredients- boneless chicken

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 15-20 minutes

Preparation time- 2-3 hours

Servings- 4-5

Level of cooking- medium

Course- starter

            Ingredients

Boneless chicken,cut into 1/2 inch pieces- 500 gms

Red chilli paste- 1 tsp

Salt- to taste

Ginger-garlic paste- 1 tbsp

Yogurt- 4 tbsp

Garam masala powder 1/2 tsp

Lemon- 1

Olive oil- 2 tbsp

Orange food colouring- 1/2 tsp

Green capsicums,cut into 1/2 inch pieces- 2 

Black pepper powder- 1/2 tsp

Onion,cut into 1 inch pieces - 2 medium

Sugar- 1 tsp

Butter- 2 tbsp

Chaat masala- 1 tsp

           Methods

Take a bowl.Add chicken pieces, red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder, and orange food colour and juice of lemon and mix. Add 2 tbsps of olive oil and mix and marinate for a few hours in the refrigerator.

String the chicken pieces and capsicum pieces and onion pieces alternately onto skewers. Add salt, pepper powder and sugar to the chicken pieces and make them ready. Preheat your oven or grill to a medium high temperature (200 C/ 400F).Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.Remove from skewers and put the chicken in a plate. Add butter and mix well.sprinkle some chaat masala on it and serve 

                                                  Serve hot.

Butter chicken

                                Butter chicken

           Description

Cuisine- punjab

Main ingredients- chicken

Nutrition facts- calorie,carbohydrates,fat,fibre and protein

Cooking time- 30-40 minutes

Preparation time- 5 hours

Servings- 4-5

Level of cooking- high

Course- main menu.

          Ingredients

Chicken- 1 kg

Marinade:

Red chilli powder- 1 tsp

Ginger-garlic paste- 2 tbsp 

Salt- to taste 

Curd,hung- 1 cup 

Lemon juice- 2 tbsp

Garam masala powder- 1/2 tsp

Mustard oil- 2tbsp 

Gravy:

Butter- 100 gms

Cumin seeds- 1/2 tsp

Tomato puree- 500 gms

Sugar- 1/2 tsp 

Red chilli powder- tsp

Ginger-garlic paste- 1 tbsp

Green cardamoms-3

Cloves- 5

Peppercorns- 5 

Cinnamon- 1 small piece 

Salt- to taste  

Fresh cream- 100 gms 

Green chillies, sliced- 4 

Fenugreek leaves/kasuri methi,crushed- 1/2 tsp
Coriander leaves for garnishing

          Method

Boil tomatoes for 5-10 minutes,drain the water, remove the skin,and puree the tomatoes and keep aside. Take a bowl and add hung curd, red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Then roast the marianted chicken in tandoor or an oven for about 10-15 minutes till it is three- fourth done.

Remove and set aside. Heat butter in a pan. Add green cardamoms,cumin seeds, cloves, peppercorns and cinnamon. Sauté for one minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar and powdered kasoori methi. Add tandoori chicken pieces and cook till its done.Then add fresh cream. Garnish it with coriander leaves.

                                    Serve hot with naan or parantha or rice. 

Kadai chicken

                           Kadai chicken

             Description

Cuisine- delhi

Main ingredients- chicken

Nutrition facts- calorie,fat,carbohydrates,fibres and protein

Cooking time- 20-30 minutes

Preparation times- 5-10 minutes

Servings- 4-5

Level of cooking- medium

Course- main course- chicken

           Ingredients

• Chicken- 1 kg
• Red chilly powder- 1/2 tsp
• Coriander seeds- 2 tsp
• Cumin seeds- 2 tsp
• Turmeric powder- 1 tsp
• Ginger garlic paste- 2 tsp
• Black peppercorns- 4-5
• Dry red chillies- 4
• Oil- 2 tbsp
• Ghee- 2 tbsp
• Bay leaf- 1
• Cardamom- 2
• Cloves- 4
• Cinnamon- 1
• Star anise- 1
• Onion,thinly sliced- 2 
• Tomato,chopped- 2
• Capsicum,sliced- 1
• Coriander leaves for garnishing
• Salt- to taste

               Method

Dry roast coriander seeds, cumin seeds and black peppercorns and grind to a coarse powder. Grind red chillies to a fine paste.

Heat ghee and oil in a kadai, add cloves, cinnamon, cardamom, bayleaf, star anise, and saute for a minute. Add onion and sauté till lightly browned. Add half the coarsely ground spice powder and red chilli-ginger-garlic paste,red chiili powder, turmeric powder and continue to sauté till the masala leaves oil. Add tomatoes and salt and continue to sauté till the tomatoes become soft. Add chicken and stir. Add coriander leaves and the remaining coarsely ground spice powder and mix. Add half a cup of water and stir. Cover and cook on medium heat.once the chicken is three fourth done then add capsicum to it and cook till the chicken is done. 

             Serve hot with chapati or naan or paranthas or plain rice.

Malabari paneer

                     Malabari paneer

                Description

Cuisine- south indian

Main ingredients- cottage cheese(paneer) and coconut milk

Nutrition facts- calorie,carbohydrates, fat,fibres and protein

Cooking time- 25-30 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian

                Ingredients

• Cottage cheese/Paneer,cubed- 250 gms
• Raw sour mango, cut to small pieces- 1 medium
• Tomato, chopped- 1
• Green chili- 2-4
• Oil- 2 tbsp
• Cumin seeds- 1/2 tsp
• Coconut milk- 6 tbsp
• Fenugreek/methi- 1/4 tsp
• Mustard seeds- 1 tsp
• Curry leaves- 3 sprigs
• Ginger paste- 1 tsp
• Garlic paste- 1 1/2 tsp
• Grated coconut- 6 tbsp
• Red chili powder- 1 1/2 tsp
• Turmeric powder- 3/4 tsp
• Coriander powder- 1 1/2 tsp
• Small onion shallots, sliced- 6

            Method

Grind grated coconut, red chilli powder, turmeric powder, coriander powder to a fine paste. Grind coconut and pour a cup of water, mix it well and strain the water to make it coconut milk

In a pan, pour 2 to 3 tbsp oil, then add mustard and fenugreek seeds. Once the mustard seeds pops, add curry leaves, ginger-garlic paste, green chili and saute for a few seconds.Then add the ground coconut paste and enough water for the gravy and bring to a boil. When it starts to boil, add the mango pieces and tomato. Cook on medium heat till mango gets cooked. Add salt to taste.When mango is cooked add the paneer pieces . After 3-4 minutes  add coconut milk to the gravy. Adjust gravy consistency and bring to a boil. Adjust salt to taste and  put off the flame

.In a pan heat little oil, add the sliced shallots to it and fry to a light brown color. Pour this seasoning on top of the gravy and close with a lid. Open after few minutes and serve.

                           Serve hot with chapati or paranthas or naan.

Paneer pulao

                      Paneer pulao

                   Description

Cuisine- maharashtra

Main ingredients- basmati rice and cottage cheese(paneer)

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 15-20 minutes

Preparation time- 10-15 minutes

Servings- 4

Level of cooking- medium

Course- rice

               Ingredients

• Basmati rice- 1 cup
• Cottage cheese(paneer)- 10-15 cubes
• Oil- 1 tsp
• Butter- 2 tsp
• Onions,thinly sliced- 1/2 cup
• ginger paste- 1 tsp
• garlic paste- 1 tsp
• Green chilli paste- 1 tbsp
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Cardamom- 2
• Cinnamon- 1 small stick
• Clove- 4-5
• Bay leaf- 2
• Tomato puree- 3 tbsp
• Salt to taste
• Sugar- 1/2 tsp
• Garam masala- 1/2 tsp
• Curds- 1 tbsp
• Mint leaves, chopped- 2 tbsp
• Coriander leaves for garnishing

               Method

Wash and soak rice for 20 minutes.Drain and keep it aside.Boil tomatoes for 10-15 minutes,drain the water,remove the skin and puree the tomatoes.

    Heat the oil and butter in a pressure cooker.Add cumin seeds, fennel seeds, cardamom, cinnamon, clove and bay leaf and saute for 30 seconds.Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn transparent.Add the ginger, garlic and green chilli paste and sauté on a medium flame for another 1 minute.Add the tomato purée and sauté again for 1 minute. Add the rice and mint leaves and sauté for another 1 minute.Add the paneer and sauté for 1 more minute.Add 2 cups of hot water, salt, sugar, garam masala and curds, mix well and pressure cook for 2 whistles.Allow the steam to escape before opening the lid.Serve hot garnished with coriander.

                               Serve hot with tadka dal or raita or any gravy.

Sesame paneer

               Sesame paneer

           Description

Cuisine-japan

Main ingredients- cottage cheese(paneer) and sesame seeds(til)

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 5-10 minutes

Preparation time- 5-10 minutes

Servings- 4 

Level of cooking- easy

Course- starter

          Ingredients

• Cottage cheese(paneer)- 200 gms
• Sesame seeds(til)- 1/4 cup
• Cornflour- 1/4 cup
• Soya sauce- 1/2 tsp
• Refined flour(maida)- 2 tbsp
• Black pepper powder- 1/2 tsp
• Chaat masala- 1 tsp
• Ginger paste- 1 tsp
• Sugar- 1 tsp
• Lemon juice- 1 tbsp
• Salt to taste
• Oil- to shallow fry

            Method

Cut the paneer into thick fingers.Sprinkle some salt and chaat masala on all the four sides of paneer and keep aside.Mix together refined flour,cornflour,soya sauce, salt, pepper powder, ginger paste, sugar, lemon juice and make a smooth batter. Take paneer fingers and add them to the mixture and mix so that they are well coated. Heat oil in a non stick pan. Place the sesame seeds in a plate. Roll the paneer fingers in the sesame seeds and deep fry, turning the fingers frequently so that they are cooked all four sides to an even golden brown. Drain on an absorbent paper.

                       Serve hot with chutney or sauce.

How to make paneer at home

                  How to make paneer at home

             Ingredients

• Milk- 1 ltr
• Fresh lemon juice- 1 1/2 tsp or vinegar-1 1/2 tsp or citric acid

                Method

      Boil milk in a pan. Reduce the heat and add vinegar or citric acid or lemon juice. If you are using citric acid then dissolve it in 2-3 tbsp of water before adding. Milk will start curdling.When milk curdles,strain it through a cheese cloth or cotton or muslin cloth and tie it with a tight knot and hang it for 15 minutes to drain water,if any,completely. Now place the cloth under heavy weight for 2-3 hours before.Now cut it into any shape which you want.  

Note- If you want you can use the leftover water  for kneading chapati or parantha dough.

Paneer coconut gravy

                                Paneer coconut gravy

                     Description

Cuisine- south indian

Main ingredients- cottage cheese/paneer and coconut milk

Nutrition facts- calorie,carbohydrates,fat,fibres protein and vitamins

Preparation time- 20-25 minutes

Cooking time- 25-30 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian

                  Ingredients

• Cottage Cheese/paneer,cubed- 250 gms
• Onion,grind to a paste- 3 
• Garlic paste- 1 1/2 tsp 
• Ginger- 1 tsp 
• Tomato,grind to a paste- 4 
• Coriander seeds powder- 1 tsp
• Red chillies- 2
• Cumin Seeds- 1/2 tsp 
• Coriander Seeds Powder- 1 tsp
• Red Chili Powder- 1/2 tsp
• Turmeric powder- a pinch 
• Sugar- 1/2 tsp
• Coconut milk- 1 cup
• Groundnut paste- 3 tbsp 
• Lemon Juice- 1 tsp 
• Ghee- 2 tbsp+ to deep fry
• Coriander leaves 

                 Method

Take sufficient ghee in a kadhai and deep fry paneer to a light pink colour. Roast the groundnuts and grind them to a fine paste.To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.

Heat ghee in a pan.Add cumin seeds, onion and cook till they become pink.Add the ginger garlic paste and stir it for 1 minute.Now add tomato paste and red chilly.Continue cooking it on medium flame till ghee begins to separate.Add coriander seeds powder, red chili powder, salt, sugar, groundnut powder, coconut milk.Add the paneer pieces and let the gravy cook till it thickens.Take off the fire and serve hot garnish it with well chopped coriander leaves.

                                 Serve hot with chapati or paranthas or naan.

Paneer parantha

                       Paneer parantha

                 Description

Cuisine- punjab

Main ingredients- cottage cheese/paneer

Nutrition facts- calorie,carbohydrate,fat,fibre and protein

Cooking time- 10-15 minutes

Preparation time- 10-15 minutes

Servings- 3-4

Level of cooking- medium

Course- breads

             Ingredients

• Cottage cheese/paneer,grated- 150 gms
• Wheat flour/atta- 1 cups + for dusting
• Plain flour/maida- 1 cups
• Ghee- 1 tbsp + for cooking
• Ginger-garlic paste- 1 tbsp
• Cumin seeds powder,roasted- 1 tsp
• Green chilli,finely chopped- 1
• Turmeric powder- 1/4 tsp
• Red chilli powder- 1/2 tsp
• Coriander seeds,roasted and crushed- 1 tbsp
• Chaat masala- 1/2 tsp
• Onion ,finely chopped- 1 
• Salt- to taste
• Coriander leaves,chopped- 2 tbsp

              Method

Add salt and ghee to the wheat flour and maida.Mix well in whole flour and knead into soft dough with sufficient water. Keep aside.

        Take grated paneer in a bowl and add ginger-garlic paste, cumin seeds powder, green chilli, turmeric powder,red chilli powder,roasted and crushed coriander seeds,chaat masala, onion,salt and coriander leaves and mix them well.

           Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.Roll out again into a square of 125 mm. (5") using whole wheat flour.

Cook on a hot tava (griddle), using a little ghee, until both sides are golden brown.Repeat with the remaining dough.

            Serve hot with tomato ketchup and green chutney.

Paneer tikka

                         Paneer tikka

                   Description

Cuisine- chattisgarh

Main ingredients- Cottage cheese/paneer

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 20-30 minutes

Preparation time- 20-30 minutes

Servings- 2-3

Level of cooking- medium

Course- snacks

             Ingredients

• Cottage cheese/paneer,cubed-300 gms
• Tomato,cubed- 1
• Onion,cubed- 1 
• Capsicum,cubed- 1

         Marination for paneer tikka

• Cumin seeds- 1/2 tbsp 
• Coriander seeds- 1/2 tbsp
• Brown cardamom- 1
• Green cardamom- 7
• Ginger garlc paste- 2 tbsp
• Black pepper- 1/2 tbsp
• Cloves- 1/2 tbsp    
• Star anees- 2 pieces
• Shahee zeera- 1/2 tbsp
• Turmeric powder- 1 1/2 tsp
• Red chilli powder- 2 tsp 
• Coriander powder- 2 tsp 
• Kashmiri chilli powder- 2 tsp 
• Refined oil- 2 tbsp 
• Lemon- 1/2
• Dry mango powder- 1/2 tbsp 
• Chaat masaala- 1/2 tbsp 
• Green chilli, chopped- 2
• Curd- 50 gms 
• Garam masala- 1/2 tbsp 
• Coriander leaves, chopped
• Mint leaves, chopped

                  Method

    Marination for paneer tikk

            Dry roast cumin seeds, coriander seeds, brown cardamom, green cardamom, cloves, black pepper, star anees and shahee zeera and keep in a mortar and pestle.

             In a bowl add ginger garlic paste, turmeric powder, red chilli powder, coriander powder, salt, kashmiri chilli powder, refined oil, coriander leaves chopped, mint leaves chopped, lemon, dry mango powder, chaat masala, green chilli, curd and garam masala. Mix them all.

  For grilling paneer tikka

           In a tray spread some paneer cubes,onion, capsicum and tomatoes.Mix the masala in the tray. Marinate the paneer cubes. Skewer the paneer for roasting.Now keep the marinated paneer tikkas in the fridge for 45 minutes. Then grill the tikkas till cooked

                            Serve paneer tikka hot with green chutney.

Paneer sandwich

                          Paneer sandwich

                        Description

Cuisine- mumbai

Main ingredients- cottage cheese(paneer)

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time-15-20 minutes

Preparation time- 10-15 minutes

Servings- 3

Level of cooking- medium

Course- snacks

                   Ingredients

•  Bread- 6
• Cheese cubes,grates- 2
• Cottage cheese/paneer,crumbled- 300 gms
• Capsicum,chopped- 1-2
• Ghee- 2 tbsp
• Onion,chopped- 1
• Cucumber,cut into roundels
• Tomato,cut into roundels
• Garlic paste- 2 tsp
• Ginger paste- 1 tsp
• Black pepper powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Turmeric powder- 1/2 tsp
• Salt to taste
• Cumin seeds powder- 3/4 tsp
• Cardamom/elaichi powder- 1/2 tsp
• Cinnamon powder- a pinch
• Cloves  powder- a pinch
• Coriander,chopped- 2 tbsp

                 Method

          Heat the ghee in a kadai, add the onions and saute till they become transparent. Add ginger and garlic paste, mix well and saute for 3-4 minutes.Add the pepper powder, chilli powder and turmeric powder, mix well and saute for 2 minutes.Add salt, mix well and cook for 5-6 minutes. Add the crumbled paneer and saute for a minute.Add capsicum, mix well and add the cumin seeds powder,cardamon powder, cinnamon powder and clove powder, mix well and saute for 2 minutes.Add grated cheese and stir carefully.Remove from flame and cool.

         Take a bread,place layers tomato and cucumber. Cover it with prepared paneer and cover it with another slice of bread on top and press lightly(you can put some more vegetables like potato,beetroot,onion,cabbage).Put in grilled toaster and grill till the sandwich becomes golden brown.

                          Serve hot with mint chutney.

Paneer pakora

                             Paneer pakora

                      Description

Cuisine- punjabi

Main ingredients- cottage cheese(paneer) and gram flour(besan)

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 10-15 minutes

Preparation time- 20-30 minutes

Servings- 4

Level of cooking- medium

Course- snacks

                  Ingredients

• Cottage cheese/Paneer- 250 gms 
• Gram flour/besan- 8 tbsp
• Garlic paste- 1tsp
• Ginger paste- 1 tsp
• Red chilli powder- 2 tsp 
• Mango powder- 1 1/4 
• Cooking soda- a pinch 
• Turmeric powder- 1 tsp
• Water as requirement 
• Salt- to taste 
• Oil to fry

                  Method

Cut the paneer into thick square pieces.Sprinkle mango powder and red chilli powder on these pieces.Mix the gram flour, red chilli powder,turmeric powder,garlic and ginger paste, soda and salt in a bowl.Add some water to the mixture to make it thick batter.Dip each piece of the paneer in this batter.

              Heat the oil in a frying pan.Now put the pieces of paneer in the heated oil.Fry them till they become golden brown.Paneer Pakoras are ready. 

                Serve hot with green chutney.

Achari paneer tikka

                        Achari paneer tikka

                Description

Cuisine-punjabi

Main ingerdients- cottage cheese/paneer

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 15-20 minutes

Preparation time- 10-15 minutes

Servings- 4

Level of cooking- medium

Course- starter

              Ingredients

• Cottage cheese/paneer,cubed- 250 gms
• Coriander seeds- 1 tsp
• Pickel gravy- 2 tsp
• Green chillies- 1
• Fenugreek seeds/methi dana- 1/4 tsp
• Fennel seeds-1/2 tsp
• Yogurt 1/4 cup
• Ginger-garlic paste 1 tsp
• Red chilli powder- 1/4 tsp
• Garam masala powder- 1/4 tsp
• Mustard powder- 1/4 tsp
• Pepper powder- a pinch
• Turmeric powder- a pinch
• Oil- 2 tbsp
• Fresh mint/pudina- a few sprigs
• salt- to taste
• Coriander leaves

                  Method

                Dry roast coriander seeds, fenugreek seeds, till fragrant. Set aside to cool. Place yogurt in a bowl, add ginger-garlic paste, salt, red chilli powder, garam masala powder, mustard powder, pickle gravy, turmeric powder and mix well.

                 Crush the roasted spices and fennel seeds. Add a little of the crushed spices to the yogurt and mix well. Finely chop green chillies and take cottage cheese and add to the yogurt mixture and green chillies and mix well so that all the cottage pieces are well coated. Let them marinate for around 15 minutes.

                  Heat oil in a non stick pan. String the cottage cheese cubes onto satay sticks and place them in the pan. Cook, rotating the sticks, so that the cottage cheese cubes get evenly cooked all around. Arrange them on a serving plate, garnish with mint sprig  and coriander leaves and serve hot.

Palak paneer

                          Palak paneer

                     Description

Cuisine- punjabi

Main ingredients- cottage cheese(paneer) and spinach(palak)

Nutrition facts- calorie,carbohydrate,fat,fibres and protein

Cooking time- 15-20 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian

               Ingredients

• Cottage cheese/Paneer- 250 gms
• Spinach- 3 bunches
• Onion,sliced - 1 
• Garlic paste- 1 tsp
• Ginger paste- 1 tsp
• Ghee- to deep fry
• Cloves- 4-5
• Cinnamon- 1 small piece
• Green chillies,finely chopped- 1-2
• Black pepper-4-5
• Bay leaf- 1
• Tomato- 1-2
• Garam Masala Powder - 1 tsp
• Red chilly powder- 1/2 tsp
• Coriander powder- 1 tsp
• Salt- to taste
• Coriander leaver for garnishing

               Method

Take sufficient ghee in a kadhai and deep fry paneer cubes to light golden brown colour. Chop spinach and clean it. Cook spinach for 6 to 7 minutes in a pressure cooker. Strain off water from palak, and grind spinach and tomato to a fine paste.

        In a same kadhai of ghee,add cloves,cinnamon,gree chillies and black pepper and saute for 1 minute.  then put chopped onion, ginger, and garlic paste and fry it till it gets brownish white. Now add half teaspoon of Garam Masala, coriander powder, red chilly powder and salt. Stir it till it gets brownish. Now add palak paste to it along with little water, and cook till oil leaves masala. Now add paneer cubes to palak. Stir for few minutes, and turn off the flame. garnish it with coriander leaves.

                         Serve hot with chapati or paranthas or naan.

Paneer kaju pasanda

                  Paneer kaju pasanda

                     Description

Cuisine- mughlai

Main ingredients- cottage cheese,cashewnuts and fresh cream

Nutrition facts- calorie,carbohydrates,fat,fibres and protein

Cooking time- 20-30 minutes

Preparation time- 20-25 minutes

servings- 4

level of cooking- high

Course- main course- vegetarian

                    Ingredients

• Cottage cheese/paneer,cubed- 300 grams
• Cashewnuts- 15-20
• Onions,chopped- 2 medium
• Tomato puree- 1 cup
• Coconut,chopped- 2 inch piece
• Ginger,roughly chopped- 1 inch piece
• Garlic,roughly chopped- 2-3 cloves
• Fresh coriander leaves a few sprigs
• Red chillies 5-6
• Poppy seeds/khuskhus/posto- 1 tablespoon
• Cumin seeds- 1 tsp
• Coriander seeds- 1 tbsp
• Cloves- 2
• Cinnamon- 1 inch stick
• Oil- 3 tbsp + to deep fry
• Sugar- 1 tsp
• Salt- to taste
• Fresh cream- 1/2 cup
• Coriander leaves for garnishing

                    Method

Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. Drain onto an absorbent paper. Deep-fry cashewnuts in the same oil till light golden. Drain onto an absorbent paper.Boil tomatoes for 10-15 minutes in water, drain the water,remove the skin and puree the tomatoes.   

                Remove stems and dry roast red chillies along with poppy seeds, cumin seeds, coriander seeds, cloves and cinnamon. Combine onion, coconut, ginger, garlic, coriander leaves, Kashmiri red chillies, poppy seeds, cumin seeds, coriander seeds, cloves, cinnamon and grind to a paste using a little water. Heat three tablespoons of oil in a kadai, add the paste and fry for four to five minutes till oil leaves the masala. Add tomato puree, sugar, salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. Add the fried cottage cheese and cashewnuts and cook further for a minute. Gently stir in the fresh cream.

                             Serve hot with chapatis or paranthas or naan or tandoori roti. 

Paneer pasanda

                         Paneer pasanda

                    Description

Cuisine- mughlai

Nutrition facts- calorie,carbohydrate,fat,fibres and protein

Main ingredients- cottage cheese/paneer

Cooking time- 20-30 minutes

Preparation time- 20-30 minutes

Servings- 4

Level of cooking- high

Course- main course- vegetarian

              Ingredients

• Cottage Cheese/paneer,cubed- 250 gms
• Dried Pudina leaves-1/2tsp
• Onion,chopped- 3 
• Tomato- 2
• Ginger,finely chopped- 1 small piece
• Green Chilli- 1 
• Cream-1/2 cup 
• Curd-1/2
• Oil- 1tbsp+deep fry
• Salt- to taste
• Garam masala-1/2 tsp
• Red Chili Powder- 1/2tsp
• Turmeric powder-1/2 tsp
• Coriander leaves for garnishing

                 Method

Grind tomato, ginger, green chilly.Deep fry paneer cubes.

             Heat oil in a pan.Saute onions till pink in color.Then add tomato paste.Continue cooking it on medium flame till oil leaves the masala.Add curd, red chili powder, turmeric, garam masala, dried pudina leaves mix well.Cook till it leaves the masala.Add salt and a cup of water and bring to boil,simmer for 3-4 minutes.Add paneer cubes and simmer for 2-3 minutes. Garnish it with coriander leaves and cream.

              Serve hot with chapatis or naan or paranthas.

        

Paneer makhani

                  Paneer makhani

                     Description

Cuisine- punjab

Main ingredients- cottage cheese/paneer

Nutrition facts- calorie,carbohydrates,fat,protein and fibres

Cooking time- 20-30 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian.

                   Ingredients

• Cottage cheese/paneer- 250 gms
• Freh tomato puree- 3 cups
• Butter- 4 tsp
• Oil 4 teaspoons
• Green cardamoms- 4
• Cloves- 6
• Cinnamon- 2 inch stick
• Garlic paste- 1tsp
• Ginger paste- 1tsp
• Green chillies,chopped- 2
• Salt- to taste
• Red chilli powder- 1 1/2 tsp
• Garam masala powder- 1 tsp
• Dried fenugreek leaves/kasoori methi- 1 tsp
• Honey- 2 tbsp
• Skimmed milk- 1/4 cup
• Fresh coriander leaves for garnishing

                   Method

Put tomatoes in a boiling water for 10-15 minutes,then drain the water,remove the skin and puree the tomatoes.

              Cut the paneer into two thick slices. Heat 2 tsp of butter in a non-stick pan. Add green cardamoms, cloves, cinnamon and sauté till fragrant. Add green chillies and ginger and garlic paste and continue to sauté. Cook tomato puree in another non-stick pan with salt till it reduces slightly. Add this to the ginger-garlic masala and cook. Heat the remaining butter in a grill pan and place the paneer slices on it. Sprinkle some salt and red chilli powder and grill, turning sides once, till both the sides are golden. Add coriander leaves to the tomato gravy and mix. Add salt, remaining red chilli powder, garam masala powder, kasoori methi and honey and mix well. Once the paneer pieces are well grilled, take them off the pan and cut into cubes. Add these cubes to the gravy and mix. Just before serving add milk and mix.

                         Serve hot with chapatis or paranthas or naan.

Achari paneer

                        Achari paneer

                   Description

Cuisine- punjabi

Nutrition facts- calorie,carbohydrate,fat,fibres and protein

Main ingredients- cottage cheese/paneer

Cooking time- 20-25 minutes

Preparation time- 15-20 minutes

Servings- 4

Level of cooking- medium

Course- main course- vegetarian

               Ingredients

• Cottage cheese/Paneer,cubed- 250 gms
• onion,large-1
• Mango pickle or amchur powder- 1tbsp
• Fennel seeds/saunf- 1/2 tsp
• Tomato- 3
• Capsicum,chopped-1 
• Cumin seeds- 1/2tsp
• Garlic paste- 1 tsp
• Ginger paste- 1 tsp
• Garam masala- 1tsp   
• Kalonji/onion seeds- 1/2tsp
• Dry red chili- 1
• Green chili- 1
• Red chili powder- 1/2tsp
• Bay leaf- 1
• Oil- 2 tbsp+deep fry
• Mustard seeds/rai dana- 1/2 tsp
• Turmeric powder- 1/2tsp
• Black pepper powder- 1/2tsp
• Salt- to taste
• Coriander leaves for garnishing

              Method

 Blend onion,green chili, tomato to a paste. keep it on absorbent paper.

        Take oil in a frying pan and fry paneer cubes until they get light brown.keep them aside on a absorbent paper.

         Take 2 tbsp of oil in a pan,add mustard seeds,fennel seeds, cumin seeds, bay leaf, dry red chili and kalonji, saute it for 1 minute.Then add paste to the pan and cook until the oil seperates from the mixture and it turns golden brown, Stir it continouslyThen, add turmeric powder, chili powder, garam masala, amchur powder or Mango pickle, capsicum and salt to taste. Stir it well and cook for 3-4 minutes.Add a little water if needed.Add fried paneer and pepper.Add water if needed cook for 4-5 minutes. and turn off the heat.Garnish it with coriander leaves.

                         Serve hot with naan,chapati,tandoori roti or pulao.

paneer bhurji

                        Paneer bhurji

               Description

Main ingredient- cottage cheese/paneer

Nutrition facts- calorie,carbohydrate,fat,protein and fibres

Cooking time- 15 minutes

Preparation time- 20 minutes

Servings- 3-4

Level of cooking- easy

              Ingredients

• Cottage cheese/paneer,grated- 200gms
• Onion,diced- 1
• Capsicum,diced- 1
• Green chilli,chopped- 1
• Tomato,chopped- 1
• Turmeric powder- 1/2 tsp
• Red chilli powder- 1/4 tsp
• Cumin powder- 1/2 tsp
• Coriander powder- 1/2 tsp
• Kasoori methi- 1/4tsp
• Garam masala powder- 1/2 tsp
• salt- to taste
• Oil- 1tbsp
• Chat masala- 1/2 tsp
• Corainder leaves for garnishing

               Method                                                                                                                               

                                           Heat oil in a vessel, add chopped onions and green chillis, saute till onions turn transparent. Add capsicum and saute for 2-3 minutes.Add turmeric powder, cumin powder, coriander powder, red chilli powder and kasoori methi and cook. Add the chopped tomato and cook for 3-4 minutes. Add grated paneer and stir well and cook for 2-3 minute. Add garam masala powder. Garnish it with fresh coriander leaves.Add chat masala before serving.

                                    Serve hot with chapati or paranthas or bread.

Shahi paneer

                   Shahi paneer

                Description

Cuisine- north indian

Main ingredient- Cottage cheese/paneer

Nutrition facts- calorie,carbohydrate,fat,fibres and protein

Cooking time- 20-30 minutes

Preparation time- 10-15 minutes

Servings- 4-5

Level of cooking- medium

Course- main course-vegetarian

                       Ingredients

• Cottage cheese,cubed - 250gms
• Curd - 1/2 cup
• Cloves- 4-5
• Black pepper-4
• Cinnamon-2 small piece
• Butter- 3tbsp
• Ginger paste- 1/2tsp
• Garlic paste- 1/2tsp
• Green chilli-1-2
• Onion,grated- 1
• Tomatoes,chopped- 4
• cardamoms powder- 1/2tsp
• Bay leaf- 1
• Cashew nut paste- 2tbsp
• Cream- 1/2cup
• Cumin powder- 1/2tsp
• Red chili powder- 1/2tsp
• Garam masala- 3/4tsp
• Tomato sauce- 2tbsp 
• Salt- to taste
• Coriander leaves for garnishing

                         Method

                                  Soak the cashew nuts for atleast 2 hrs and then grind them to a smooth paste.

Heat 2 tbsp of ghee in a kadhai.Add black pepper,cloves and cinnamon and saute it for a minute.Add onion,green chili and cardamoms. Cook till onion turns transparent. Add tomatoes,garlic and ginger paste.Cook for 7-8minutes.Add curd and cashew nut paste.Cook for 3-4 minute and remove from flame.Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.

          Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil leaves the masala.Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add water so that there can be thick gravy.Keep on low flame and cook for 5-7 minute.Add cream and cook for 2-3 minutes.Add paneer pieces.Garnish it with coriander leaves.

                               Serve hot with chapati or naan.

                                            

paneer korma

                   Paneer korma

                                Description

                                                 Cuisine -awadhi

                                                 Nutrition facts -calorie,carbohydrate,protein,fat and fibres

                                                 Main ingredient -cottage cheese/paneer

                                                 Cooking time -35-45 minutes

                                                 Preparation time -10-15 minutes

                                                 Level of cooking -easy

                                                 Course -main course -vegetarian

                                Ingredients

• Cottage cheese/paneer,cubed  - 300 grams
• Green chiili paste - 1/2tsp
• Coriander leaves - 2 tbsp
• Yogurt -1/2cup
• Ginger-garlic paste -  1/2 tbsp
• Turmeric powder - 1/2 teaspoon
• Oil -1tbsp
• Salt - to taste
• Refined flour (maida)  -1/2 tbsp
• Bay leaf - 2
• Black pepper - 4
• Green cardamom -4
• Clove -3
• Garam masala -1/2 teaspoon

                                      Method

                                Take yogurt, turmeric powder, green chilli paste,ginger-garlic paste,salt, and refined flour in a bowl and mix well. Add 1 cup water and mix well. Heat oil in a non-stick kadai and add bay leaves, blackpepper, green cardamoms, cloves and sauté for a while. Add the yogurt mixture and cook on low heat. Chop coriander leaves finely and add to the pan. Add paneer and mix gently. Add a little salt and mix. Put garam masala powder and mix well. Garnish it with coriander leaves.                                                                                  

                                                      Serve hot with chapatis or paranthas.

                                                

Matar paneer

                 Matar paneer

                        Description

                                                   Cuisine -punjab

                                                   Main ingredients -green peas

                                                   Nutrition facts -calorie,fat,carbohydrate,protein and fibres

                                                   Level of cooking -20-30 minutes

                                                   Preparation time -15-20 minutes

                                                   Servings -4

                                                   Course -main course -vegetarian

                        Ingredients

• Cottage cheese/paneer,cubed -250 gm
• Peas or frozen peas -300gm
• Ghee or oil -2tbsp+to deep fry
• Onion,chopped -2
• Tomatoes,finely chopped -3
• Cumin seeds -1/2tsp
• Ginger-green chilli paste -(1inch piece+3green chillies)
• Turmeric powder -1/2tsp
• Red chilli powder -1/2tsp
• Coriander powder -1tsp
• Garam masala powder -1tsp
• Salt -to taste
• Kasoori methi (dry fenugreek leaves) -1/2tsp
• Coriander leaves for garnishing

                       Method

                                            In kadhai,heat ghee or oil and deep fry paneer cubes till light brown.Drain it on absorbent paper.

                           Heat 2 tbsp of ghee or oil in a kadhai and add cumin seeds  and saute it for a minute.Add onion,saute till lightly brown.Add tomatoes,ginger-green chillies paste,turmeric powder,red chilli powder,coriander powder,salt and peas and cook,adding a little water,till the peas are tender and little gravy remains.Add the fried paneer,garam masala powder,kasoori methi and boil for five minutes.garnish it with coriander leaves.

                            Serve hot with chapatis,paranthas,naan or rice.

Chilli paneer

                        Chilli paneer

                                  Description

                                                             Cuisine -chinese

                                                             Nutrition facts -calorie,carbohydrate,fat,protein and fibres

                                                             Level of cooking -easy

                                                             Cooking time -10-15 minutes

                                                             Preparation time -20-30 minutes

                                                             Servings -4-5

                                                             Course -starter -vegetarian

                                   Ingredients                        

•  Paneer,cubed  -250 gm
•  Onion,sliced -1
•  Capsicum,long pieces - 1
•  stick of spring onion - 1 or 2
•  Carrot,finely copped  -1
• Soya sauce -1tsp
• Chilli sauce -1-2tsp
• Tomato sauce -1/2 cup
• Vinegar
• Ajinomoto
• Salt
• Black pepper -1/4tsp
• Cornflour -2tbsp
• Ginger-garlic paste -1tsp
• Green chillies,sliced -3-4

                                         Method

                                 Take a bowl and mix paneer with cornflour,ginger-garlic paste,salt and black pepper powder.Marinate it for 20-25 mins.After that fry paneer till golden brown and keep it on absorbent paper.Mix the remaining cornflour in half cup of water..Cut spring onion.
                             Take a pan add oil to it,add onion and green chillies and saute till onion turns transparent.add ginger-garlic paste and saute it for few more mins.Add capsicum,carrot and half spring onion and cook for 2-3 minutes.Donot overcook it.. Add soya,tomato and chilli sauce,and vineger .Add a pinch of ajinomoto, salt and black pepper to it.Then add the fried paneer.Add 1 cup of water and mix them well.Add the cornflour mixture and cook on high heat stirring and tossing until the sauce thickens to coat paneer and vegetables.garnish it with the remaining spring onion.

                                                              Serve with noodles or fried rice or naan.