Aloo gobi Paratha

Aloo Gobi Paratha

Ingredients

For the dough

• Wheat flour  – 2 cups
• oil – 1 tea spoon
• salt to taste

For the stuffing

• Potato – 1/2 cup (chopped into very small cubes)
• Cauliflower -  1/2 cup (chopped into very small cubes)
• oil – 1 tea spoon
• Cumin seeds – 1/4 tea spoon
• Turmeric powder – 1/2 tea spoon
• Chat Masala – 2 tea spoon
• Red chilli powder – 1/2 tea spoon
• Sugar – 1 tea spoon
• Lemon juice – 1 tea spoon
• Coriander leaves – 1 tea spoon (chopped)
• Salt to taste
• Ghee for cooking paratha

Method

For making the dough

Mixed together all the ingredient of dough and knead into a soft, smooth dough by using require water and divide the dough into 6 equal size ball.

For the stuffing

First boil the chopped potato and cauliflower for 5 minutes and separate it from water. Heat the oil in a kadai and add cumin seeds, when it crackles, put the boil aloo and cauliflower and fry for few minutes. Now add turmeric powder, red chilli powder, chat masala, sugar, lemon juice, chopped coriander leaves and salt to taste and mix well. Cover it with a lid and cook till it is done. Let it cool.

Now roll out one ball into a circle by using oil/wheat flour. Put the require stuffing in the center of the circle and bring together all the sides in the center and seal tightly. Roll it again into a circle very carefully so that stuffing does not come out. Cook it on a hot tawa by using oil or ghee till golden. Serve hot with pickle and raita.

Vegetable Manchurian

Vegetable Manchurian

Ingredient 

For the Balls

• Cabbage – 1/2 cup (grated)
• Carrot – 1/2 cup (grated)
• Peas – 1/2 cup
• Beans –1/2 cup (grated) (optional)
• Boil and mashed potato – 1/2 cup
• Cornflower – 2 table spoon
• Oil to fry

For the Gravy

• Onion – 2 (cut into cubes)
• Capsicum – 1 (cut into cubes)
• Spring onion – 1/2 cup
• Oil – 1 table spoon

For the Masala

• Ginger paste – 2 table spoon
• Garlic paste – 1 table spoon
• Green chilly paste – 1 table spoon
• Honey – 1 table spoon
• Soya sauce – 2 table spoon
• Tomato sauce – 2 table spoon
• Salt to taste

Method 

At first we will make the masala which we will use for the balls as well as for the gravy. Put all the paste of the masala in a bowl, all the sauces, honey and salt and mix well. 

Now for the balls, in a bowl put all the grated vegetables , peas, boil and mashed potato and half of the masala which we have made and mix the cornflower into it and mixed well to make a dough. Now roll it out in your palms to form little balls. Keep the balls in a refrigerator for 30 minutes. After that fry the balls and keep aside. 

Now to make gravy, heat the oil in a kadai put the onion and sauté a little , then put capsicum, spring onion and rest of the masala. Cook it for 5 minutes, put 1 cup of water to make gravy. When gravy start boiling give the vegetable balls and cook for another 5 minute. Your vegetable Manchurian is ready , serve it hot with noodles of rice.

Veg Malai Paratha

Veg Malai Paratha

Ingredient

• Maida – 2 cups
• Mooge dal (use to make tarka) – 1/2 cup (fully boil with little salt and mashed it )
• Carrot – 1/2 cup (grated)
• Onion – 1 (grated)
• Ginger and green chilli paste – 1 tea spoon
• Honey – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)
• Coconut milk – 1/2 cup
• Salt to taste
• Oil/ ghee to fry the paratha

Method 

For making masala for the paratha, heat 1/2 tea spoon oil in a pan and put the onion paste , ginger and chilli paste and sauté for a minute . Mixed the grated carrot,mashed mooge dal, salt, honey and coriander leaves and cook for 2 minutes and keep aside. Now in a bowl put the maida , masala and strive the maida with the coconut milk into a stiff dough just like we do to make roti or paratha . Now roll out in your palms to make medium size ball. Roll it like a paratha and fry it with little ghee. Serve it hot .

Chinese Bhel

Chinese Bhel

 

Ingredient

• Noodles – 200gms
• Salt to taste
• Oil to fry

For the masala (topping)

• Onion – 2 (finely chopped)
• Capsicum – 1 (finely chopped)
• Tomato – 1 (finely chopped)
• Cucumber – 1 (finely chopped)
• Green chilli – 2 (finely chopped)
• Chat masala – 2 table spoon
• Lemon Juice – 2 table spoon
• Honey – 1 table spoon
• Coriander leaves – 2 table spoon
• Salt to taste

Method 

At first in a bowl put the water and a little salt and let it to boil. When start to boil put the noodle and cook for 2 – 3 minutes. Drain the water completely and set aside. In a separate bowl we will prepare the toppings. Put the chopped onion, capsicum, tomato, cucumber, green chilly, chat masala, lemon juice, honey and salt to taste and mixed together properly and keep aside for 5 minutes. Now boil noodles are to be fry. Heat the oil in a kadai. Put a little boil noodles and fry it a little. Strain the noodle in a oil absorber paper. Fry the remaining noodle in the same process. Now in a plate at first put the fried noodles and then the mixed topping,garnish it with coriander leaves. Serve it as a snacks.

Chilli Potato

Chilli Potato

Ingredient

• potatoes - 2 (cut into long fingers)
• Salt, to taste
• vinegar – 1 tea spoon
• Oil, for deep frying

For the gravy :

• oil – 1 tea spoon
• Ginger and garlic paste – 1 tea spoon
• Onion – 1 (chopped)
• capsicum – 1 (chopped)
• spring onions – 1/2 cup (chopped)
• sugar – 1 tea spoon
• Salt to taste
• Soya sauce – 1 tea spoon
• chilli sauce – 1 tea spoon
• Tomato sauce – 1 tea spoon

Method

Boil the potato fingers in a bowl with water, vinegar and salt for 5 minutes and strain it. Deep fry the potato finger till golden and keep aside. In a kadai heat the oil, now add ginger garlic paste, onion and sauté for 1 minute. Now put capsicum, spring onion and the fried potato and cook it in a high flame till potato are cooked. Now in the last put all the sauces, sugar and salt to taste and fry for a minute. Serve hot.

Tomato Soup

Tomato Soup

Ingredient

• Tomato – 500 gms
• Ginger – 1/2 tea spoon (grated)
• Onion – 1 (finely chopped)
• Butter – 2 tea spoon
• Sugar – 1/2 tea spoon
• Fresh cream – 1 tea spoon
• Salt and pepper to taste
• Parsley leaves – 1 tea spoon (chopped)

Method

Boil the tomato with ginger and water till it is totally cooked, cool it and make a smooth puree. Drain it in a bowl for the seeds. In a another vessel heat the butter put the onion and sauté for 1 minute then add the tomato puree, sugar , salt and pepper to taste and in the last put fresh cream. Garnish with parsley leaves and serve hot with garlic bread.

Cabbage Rolls

Cabbage Rolls

Ingredient

• cabbage - 300 gm (specially the big leaves)

Filling

• Paneer – 1 cup (grated)
• Sprouted moong – 4 table spoon
• Onion – 1 (finely chopped)
• Capsicum – 1 (finely chopped)
• Green chilly – 1 (finely chopped)
• Coriander leaves – 2 table spoon (finely chopped)
• Ginger and garlic – 1 table spoon (finely chopped)
• Chat masala – 2 tea spoon
• Lemon juice – 1 tea spoon
• Salt to taste
• Pepper powder – 1 tea spoon
• Honey – 2 tea spoon
• Butter – 1 table spoon

Method

Wash the cabbage and boil it with 1 cup of water in the pan for 5 minutes. Take out from the water and let it cool. Take out the big leaves which can be use to fold the fillings. Now for the filling, put the butter in the non-stick kadai . Put ginger garlic chopped and sauté for a minute then add chopped onion, capsicum, green chilly, sprouted moong, grated paneer and mix well. Now add chat masala, papper, lemon juice, honey and salt to taste and cooked for 5 minutes. Let it cool. Put the filling into the cabbage leave which already we have prepare and wrap into small roll. Prepare all the leaves like this. Brush the roll with butter/oil and microwave for 5 minutes at 100% powder (covered with foil to prevent from burn). And serve hot with sauce/ coriander chutney or with mayonnaise sauce.

You can fry the rolls in the non-stick pan with little oil.

Stuffed Potato Dum

Stuffed Potato Dum

Ingredient

• Medium size potato – 5 (boiled and then make it half)
• Ginger garlic paste – 2 tea spoon
• Onion – 4 tea spoon (grated finely)
• Green chilly – 2 (cut into halves)
• Curd – 2 tea spoon (beaten)
• Tomato puree – 4 tea spoon
• Coconut milk – 2 tea spoon
• Fresh cream – 2 tea spoon
• Gram masala powder – 1 tea spoon
• Oil - 5 tea spoon
• Garnish with coriander leaves

For the filling

• Khoya/paneer – 100 gm (grated it finely)
• Chat masala – 2 tea spoon
• Lemon – 1 tea spoon
• Red chilly powder – 1 tea spoon
• Honey – 1/2 tea spoon
• Resin – 1 tea spoon
• Coriander leaves – 2 tea spoon (chopped)

Method

Boil the medium size potato and cut it into halves. Scoop the potato from the middle with a spoon. The shape of the potato half is like a bowl where we have to put the filling. For the filling mix all the ingredient of the filling. Then fill it in the potato bowl. Make all the potato halves like that and keep aside in the fright for 1 hour. Heat the oil in non-stick kadai and fry the stuffed potato for 5 minutes. Take out the potato and keep aside. In the same oil put green chilly, ginger garlic paste and sauté for 2 minutes. Then put grated onion and fry till light brown. Then mix tomato puree, beaten curd, coconut milk and if require 1/2 cup of water. When it start boiling give the fried potato and gram masala and cook for 5 minutes. In the last put fresh cream and garnish with coriander leaves. Serve hot with roti or parata.

Gold Coin( Bread rolls)

Gold Coin

Ingredient

• 8 bread slices (cut it into round shape with the help of steel glass or bowl),

For filling

• Potato – 3 (boiled and mashed)
• Green chillies – 2 (chopped)
• Chat masala – 2 tea spoon
• Lemon juice – 2 tea spoon
• Honey – 1 tea spoon
• Salt to taste
• Black pepper powder – 1/2 tea spoon
• Coriander leaves – 4 tea spoon (chopped)
• Oil to fry

Method

Boil the potatoes and mash them. Mix all the ingredients (except oil) into the potatoes for the filling of the bread. Take the bread slices and soak them in water for 2 second and then squeeze and drain the extra water. Fill the potato mixture in the bread slice and shape them in round shape like a coin. Heat the oil in the non-stick kadai. Put two or three at a time in the kadai and fry both side till light brown. Serve hot with green chutney/sauce.

• You can do it in microwave. After shape it into coin brush them with little oil. Grill on greased non-stick tawa/microwave safe dish for 20-25 minutes or till brown. Turn the other side in the middle for equal browning from all the side.

Paneer Pasanda

Paneer Pasanda

Ingredient

• Paneer – 300
• Onion – 1/2 cup (paste)
• Garlic & ginger paste – 2 tea spoon
• Green chilly – 2
• Curd – 2 tea spoon
• Kaju paste – 1 tea spoon
• Coconut milk – 2 tea spoon
• garam masala powder – 1 tea spoon
• Khos-khos(poppy seed) paste – 1 tea spoon
• Fresh cream – 2 tea spoon
• Oil – 1 tea spoon

For fillings

• Khoya / paneer crush – 1 cup
• Salt to taste
• Chat masala – 2 spoon
• Coriander leaves – 2 tea spoon (chopped)
• Rasine – 1 tea spoon
• Cornflower for the better
• Oil to fry

Method

Prepare the filling by mixing the khoya/paneer crush, chat masala, salt, rasine and coriander leaves with the have. Then cut the paneer into thin slice in the shape of triangle/square . Take the one slice put little filling and put another slice over it like sand wise. Prepare in the same process all the paneer slice. Prepare a better with cornflower and little salt. Heat the oil in a non-stick kadai. Fry all the paneer sandwich till light brown. Strain it into a absorber paper. In the separate kadai heat 1 tea spoon of oil. Put ginger garlic paste and sauté for a minute. Then put green chilly , onion paste and fry till it turns light brown. After that put kaju and khos-khos (poppy seed) paste, curd, gram masala powder,coconut milk and if require put 1/2 cup of water and bring it to boil. While boiling put the paneer sandwich and cook in a low flame for 3 to 5 minutes. In the last put the fresh cream and serve hot with roti.

Chicken Momos

Chicken Momos

Ingredient

For Dough:

• maida- 3 cups
• salt to taste sugar – 1/2 tea spoon

For Filling:

• Chicken mince – 2 cups
• Spring onion – 1/2 cup
• onion – 1/2 cup (finely chopped )
• ginger and garlic – 1 table spoon (finely chopped)
• black pepper – 1/2 tea spoon
• sugar – 1/2 tea spoon
• vinegar – 1 tea spoon
• lemon juice – 1/2 tea spoon
• salt to taste
• oil – 1 table spoon

Method

Mix salt and sugar with the maida, and knead to a dough with warm water. Divide the dough into small balls shape. Heat the oil in a pan, add chopped ginger & garlic and sauté for a minute. Put onion, spring onion and chicken mince and mix it then put vinegar, lemon juice salt and sugar and cover it till chicken mince is done. At the last fry it in a high heat. Our filling is ready. Roll small balls like puri in round shape and place some filling in the center. Put all the edges together to cover the filling and you can give any shape like twisting, plain just cover to seal the filling. Do the other balls like same way. Steam all the momos in a idle stand for about 15 minutes and serve hot with momo sauce or green chatni.

• For the veg momos instead of Chicken mince we use carrot and cabbage grated. All the other ingredient and the method will be same.

Fried Momos

• For the fried momos after steam deep fry in oil and strain in a absorb paper.

Momo sauce(chatni)

Shock the 5 to 6 whole red chilly in vinegar for 3 to 4 hour. Boil 2 tomatos for 5 minutes. After cool make smooth paste with red chilly, little salt and sugar.

Paneer Butter Masala

It is one of the all time favorite and famous food of the vegetarian but all enjoy it.  

Paneer Butter Masala

Ingredient

• Paneer - 250 gms
• Oil/butter - 2 tea spoon
• Onion - 1 (finely chopped)
• Ginger garlic paste - 1 tea spoon
• Tomato puree – 1 cup
• Cashewnuts – 5 nos
• Poppy seed – 1 tea spoon
• Coconut milk - 1/2 cup
• Cream - 4 tea spoon
• Salt to taste
• Cumin seeds – 1 tea spoon
• Coriander powder - 1 tsp
• Green chilly – 3 (slice into halve)
• Garam masala powder - 1/4 tsp
• Coriander leaves – 2 tea spoon (chopped)

Method

Soak cashew nuts and poppy seeds and make a paste with coconut milk and keep aside.Cut paneer into cubes and fry for 2 minutes in a kadai with little oil. In the same kadai put whole cumin seeds and ginger garlic paste and sauté for 2 minutes. Now add chopped onion and sauté till light brown and then put coriander powder, slice green chilly and tomato puree and cook for sometimes. Then add the fried paneer, gram masala and cashew, poppy seed, coconut milk paste with 1 cup water and cook in low flame till gravy thicken a little. Add salt to taste and in the last put the fresh cream. Garnish with little cream and chopped coriander leaves and serve hot with roti or naan.

Palak Paneer

Palak Paneer

Ingredient

• Spinach - 1 kg
• Methi leaves – 1 cup
• Ginger garlic paste – 2 tea spoon
• Cumin seeds – 1 tea spoon
• Whole gram masala – 2 tea spoon
• Bay leaves – 2 nos
• Dry red chilly – 1
• Green chillies – 2 (slice into halves)
• Onion – 1 (very finely chopped)
• Suger – 1 tea spoon
• Oil – 2 tea spoon
• Salt to taste
• Fresh cream – 5 tea spoon

Method 

Remove the stems from spinach and clean in the water properly and boil in the water with little salt for 5 minutes and cool it. When cool drain the water and make a smooth paste with clean methi leaves with sugar. Heat oil in a pan. Add cumin seeds , bay leaves, dry red chilly and whole gram masala and sauté for a minute and then add ginger garlic paste and chopped onion and cook till onion turns light brown. Now add paneer cubes and 5 tea spoon water so that paneer does not stick and mixed well. Then add spinach and methi paste and a little water if required. When gravy comes to boil add the salt to taste and in the last add fresh cream. Serve hot.

Mushroom Baby Corn Tikka

Mushroom Baby Corn Tikka

Ingredient

• Mushrooms – 1 cup (chopped very finely)
• Baby corn – 1 cup (chopped very finely)
• Onion – 1 cup (chopped very finely)
• Capsicum – 1 cup (chopped very finely)
• Potato – 1 cup (boil and mashed)
• Green chilly – 1 nos (chopped very finely)
• Ginger garlic paste – 2 tea spoon
• Turmeric powder – 1 tea spoon
• fennel powder - 1 tea spoon
• cumin and coriander powder – 1 tea spoon
• black pepper powder – 1 tea spoon
• garam masala powder - 1 tea spoon
• tomato puree – 1 cup
• lemon juice – 2 tea spoon
• honey – 2 tea spoon
• salt to taste
• oil for shallow fry

Method

Heat oil in a pan, add ginger garlic paste and sauté for a minute. Now add chopped mushrooms, baby corn, onion, green chilly, boiled and mashed potato and salt to taste and fry for 5 minutes. Then add tomato puree, turmeric powder, fennel powder, cumin and coriander powder , black pepper powder, gram masala powder, lemon juice, honey and chopped coriander leaves allow it to cook till all the water evaporates and it is completely dry . Let it cool . Take a little mixture and give a shape of a tikka and rolled it into a crushed corn flask. Heat little oil in a frying pan and put the tikkas in the pan. When you turn the other side give a little oil and fry it. Serve hot as a starter.

Chilly Mushroom and Babycorn

Chilly Mushroom and Baby corn

Ingredient

• Mushrooms- 2 cup (chopped)
• Baby corn- 2 cup (sliced)
• Onion- 1 cup (chopped)
• Capsicum - 1 cup (any three color capsicum chopped)
• Ginger-garlic paste- 3 tea spoon
• Green chillies- 2 (sliced)
• Chilly sauce – 4 tea spoon
• Soya sauce- 4 tea spoon
• Tomato sauce- 4 tea spoon
• Honey – 2 tea spoon
• Cornflour- 1 tea spoon
• Salt to taste
• Spring onion – 1 cup (chopped)
• Oil- 3 tea spoon

Method 

Wash the mushrooms and baby corn and cut in cubes. Heat oil in a pan and add ginger-garlic paste and onions. Fry until they turn light brown. Now add the slice baby corn, mushroom and slice green chillies and fry for 8-10 minutes on low flame. Season with salt. Now add the chilly sauce, soya sauce, tomato sauce, honey and a little water, cover it and cook on low flame for 5 minutes. Take cornflour and mix it with half a cup of water to make a mixture. Remove the cover and add the cornflour mixture to the pan with continuous stirring. In the last add the chopped spring onion and remove from the flame. Serve hot with rice or noodles.

Chana Masala

Channa Masala in a different taste by a different cooking method.

Channa Masala

Ingredient

• Kabuli Channa - 500 gms (soak overnight with a pinch of food soda)
• Channa dal - 3 tea spoon
• food soda -1 tea spoon
• salt to taste

For Green Masala

• Pudhina Leaves - 1 bunch
• Coriander Leaves - 1 bunch
• Ginger paste - 3 tea spoon
• Green Chilli - 3
• Lemon juice - 2 tea spoon

For Dry Masala

• Cumin Powder - 2 tea spoon
• coriander powder - 2 tea spoon
• red chili powder - 1 tea spoon
• fennel powder - 2 tea spoon
• garam masala powder - 1 tea spoon
• amchoor powder - 1 tea spoon

Other ingredients are

• Onion - 2 (finely chopped)
• Tomato - 2 (finely chopped)
• oil - 3 tea spoon
• onion rings and chopped coriander leaves for garnish

Method 

Make a paste of all the ingredient of green masala in a mixture .Fry a little the dry masala in a kadai without oil. Boiled the kabuli channa and channa dal with salt in a pressure cooker till done. When cool separate kabuli channa from water and keep the water for use. In the Kabuli channa put the green paste and dry masala and mixed well. Heat the oil in a kadai and put chopped onion and fry till light brown.Now put tomato and the mixed kabuli channa in the kadai and cook it by giving little little water which we have kept from the boiling channa. Cook till the gravy stick the kabuli channa. Serve hot by garnishing it with onion rings and copped coriander leaves.

Paneer Biryani

It is a different type of biryani with fried paneer dipped in a creamy style gravy.

Paneer Biryani

Ingredient

• paneer - 250 gm (cut it into cubes)
• ghee/ butter - 5 tea spoon
• whole gram masala -3 tea spoon
• ginger garlic – 2 tea spoon (finely chopped)
• onion - 2 (chopped finely)
• green chillies- 2
• butter - 3 tea spoon
• fresh tomato puree - 2 cups
• turmeric powder - 1 tea spoon
• cumin-coriander powder - 1 tea spoon
• tandoori masala - 1 tea spoon
• gram masala – 1 tea spoon
• sugar - 1 tea spoon
• cashew paste -4 tea spoon
• cream - 1/2 cup
• Salt to taste
• Basmati rice - 4 cups (cooked>
• onion rings - 1 cup (fried with little sugar)
• almond , resine ,cashew - 1/2 cup (finely chopped)
• mint and coriander - 1/2 cup (chopped)

Method 

Fry a little the paneer cubes in ghee and then put salt to taste and keep aside. In the same pan, add the whole gram masala as it crackles, add chopped onions, ginger garlic , green chillies and fry for 2 minutes. Then add turmeric , cumin and coriander powder, sugar ,tandoori masala and tomato puree and cook till it is well cooked. Then add cashew paste, cream, salt to taste. Now add the fried paneer into the gravy and cook for 10 minutes in low flame. In a biryani handi at first give a layer of paneer followed by rice , repeat the same once more then garnish with fresh chopped mint and coriander leaves, fried onion and nuts. Cover the handi in a air tight position and heat in a low flame for half an hour. Serve hot with raita .

Paneer Mushroom Tikka

You are familiar with paneer tikka but it is a mixture of mushroom and spices, folded in a besan mixture.

Paneer Mushroom Tikka 

Ingredient

• Paneer - 500 gm
• cheese - 8 tea spoon (grated)
• mushroom - 2 cups ( finely chopped )
• spring onions - 1 cup (finely chopped)
• green chillies, - 2 (finely chopped)
• ginger - 2 tea spoon (finely chopped )
• coriander leaves - 3 tea spoon (chopped )
• garam masala- ½ tea spoon
• Honey – 2 tea spoon
• pepper powder - 1 tea spoon
• cumin - 1 tea spoon
• besan/cornflour - 1/2 cup ( make a batter with little water and salt)
• Salt to taste
• oil to shallow fry

Method 

Slice paneer into long thin sheets like shape and season with salt and keep aside.In a pan add 1 tea spoon oil. Saute cumin seed, ginger, spring onions and mushrooms in a kadai. Add garam masala, pepper, honey and salt to taste. Cook till the mixture becomes absolutely dry, then cool it. When cool add chopped green chillies, coriander leaves and greated cheese and mix well. Now put the mushroom mixture on the sliced paneer and spread it over the paneer slice and cover it with another slice of paneer. Dip the it in a corn flour/besan batter and shallow fry it in a pan till golden brown. Serve hot with mint chutney/ sauce.

Spicy Creamy Paneer

Unusual spicy paneer in a creamy gravy style with a black pepper magic.

Spicy Creamy Paneer

Ingredient

• Oil - 1 tea spoon
• Whole gram masala – 2 tea spoon
• onion - 1 (big) fried
• Ginger garlic and paste – 2 tea spoon
• Curd – 5 tea spoon
• cumin and coriander powder – 2 tea spoon
• pepper powder - 2 tea spoon
• Honey- ½ tea spoon
• Haldi - ¼ tea spoon
• Gram masala power – ½ tea spoon
• Salt to taste
• cream - 4 tea spoon
• 250 gm paneer (cut it into cubes)
• Coriander and mint leaves, to garnish

Method 

Chopped the onion and fry it till brown and blended with little water to make a smooth paste. Heat oil in a kadai and add the whole gram massala. When it start popping add ginger, garlic paste. Saute for a minute and then add onion paste and cook well. Add curd, honey, cumin and coriander powder, haldi, pepper powder and cook to make the gravy thicken. Add salt and cook. Put paneer cubes and cream as well as 1/2 cup water. Reduce the flame to low and let it cook for 15 minutes. Serve hot, garnishing with chopped coriander and mint leaves.

Grilled Paneer

Grilled Paneer cubes folded in a combination flavor of sesame seeds and curd. It is a perfect starter for the vegetarian but all can enjoy.

Grilled Paneer

 
Ingredients

• paneer - 500 gm (cut into big cubes)
• ginger garlic paste – 4 tea spoon
• onion paste – 4 tea spoon
• Green chillies paste – 1 tea spoon
• black pepper powdered - 1 tea spoon
• Honey – 1 tea spoon
• salt to taste
• coriander leaves - 4 tea spoon (chopped)
• curd - 1/4 cup
• white sesame seeds (Safed til) - 1/4 cup (roasted)
• Oil/butter – 2 tea spoon
• Lemon wedges & Onion rings (to garnish)

Method 

Mix all the ingredients except lemon wedges & onion rings including oil and leave for 1 hour at least.Place the paneer on the rack and grill for 20 minutes turning both side . Serve hot with sauce, garnished with lemon wedge and onion rings.