Chilli Paneer (Dry) Recipe 3/4 cup paneer (cottage cheese) , cut into 12 mm thick strips oil for

deep-frying For The Batter: 1/4 cup cornflour 1/4 cup plain flour (maida) 1 tsp soy sauce pinch of baking powder salt to taste Other Ingredients 1 tsp grated ginger (adrak) 2 tsp garlic (lehsun) , chopped 2 tsp chopped celery 1/4 cup chopped spring onions 2 to 3 green chillies , cut into 25 mm. (1") pieces 1/4 cup capsicum , sliced 1 tsp soy sauce 1 tsp sugar 1 tbsp cornflour mixed with 3 tablespoons water 1 tsp oil salt to taste For Garnish: 1/2 cup spring onion greens , chopped Combine all the ingredients for the batter in a bowl and make a smooth batter by adding approximately cup of water.Coat the paneer pieces with the batter and deep fry in hot oil over a high flame till the paneer is golden brown.Drain on absorbent paper and keep aside.Heat the oil and add the ginger, garlic, celery, spring onion whites and green chillies and saut over a high flame for 1 to 2 minutes.Add the capsicum and Cook for a few more seconds.Add the soya sauce, sugar, cornflour paste and salt and allow it to come to a boil.Toss in the fried paneer and mix well.Serve immediately, garnished with the spring onion greens.

CHILLY PANEER Oil, Maida(maize flour), Paneer, Chilly Sauce, Tomato Sauce, Soya Sauce , Venegar, Cornflour, Garlic, Onion, Capsicum, Salt, Aja-no-moto , Green chilly, Dhaniya powder, Red chilly powder, Garam Masala, Spring Onion, Red chilly powder, Curry leaves Cut paneer into small cubes or paneer cubes are readily available in markets.Take a bowl, add paneer cubes and add little maida, cornflour, salt, red chilly powder and mix well with required quantity of water.Place a kadai on the flame , heat oil for deep fry.Once oil is heated deep fry panner cubes in it and take out in a paper napkin.Now take another pan add 2-4 spoons of oil in it.Add chopped garlic, curry leaves, green chilly made into 2 halves, cut onion, capsicum, 1/2 t spoon dhaniya powder, 1/2 t spoon garam masala, 1/2 t spoon red chilly powder, salt and fry well.Add soya sauce, tomato sauce & chilly sauce in the required quantity and mix well.Finally add deep fried paneer cubes, 1/2 t spoon aja-no-moto, t spn venegar and mix well.Garnish with spring onion, coriander, cashew and serve hot with tomato ketchup (A) For Palak Paneer Paratha:

Palak (fresh Spinach) - 15 leaves Wholewheat flour / atta - 2 cups Panner - 5 TBSP grated Red chilli powder - 1/2 tsp Salt - to taste + oil - to fry the paratha

Blanch the leaves in boiling water for 2 mins. Drain. Puree with half the grated paneer to a thick consistency without adding ANY water (spinach itself is watery). Retain the drained water from the blanched spinach.In a large bowl, add the atta (wholewheat flour), rest of the grated paneer, spinach-panner mixture, salt and red chilli powder. Incorpoate the panner and spinach well into the atta till it resembles crumbs. Now. add the preserved blanched water (from the spinach) little by litte and form into a chapati like dough.Pinch out a large lemon sized ball and roll out slightly thick parathas. Cook on a hot tava. Drizzle

1/4 tsp oil on one side. When cooked, flip on the other side till the paratha is fully cooked ( although this is a paratha, it didnt require more than 1/2 - 3/4 tsp of oil / paratha).Work with the remaining dough and make the rest of the parathas similarly.Serve hot with the Tomato - Chilli relish (recipe below) (B) Tomato - Chilli Relish:

Ripe tomatoes - 3 large Capsicum / bell pepper - 1 medium Green chilli - 1 no (i used the less spicy ones) - deseeded Onion - 1 no - chopped fine Oil for tempering Tempering : Mustard seeds, cumin seeds, curry leaves Turmeric powder - a dash Tamarind paste - 1/3 TBSP Rasam Powder - 1/2 tsp Salt - to taste Jaggery / Sugar - 1/2 tsp

Blanch tomatoes for 3 -4 minutes. Peel and chop them.In a pan, heat 1 TBSP oil and add the tempering. Once mustard stops spluterring, add onions, turmeric and fry till translucent. Add finely chopped capsicum and green chilly. Fry again. Add salt and 1/2 cup of water and cook covered for 4 mins.Now add the blanched and chopped tomatoes and cook again for 4 - 6 mins till the tomatoes turn fully mushy. Now add Rasam powder, tamarind paste, sugar, coriander leaves and mix well. Add a little more water to get the right consistency.Serve with Palak Paneer Paratha (recipe above) or even curd rice / chapatis / phulkas.

Peas Masala

Peas, (dried ones soaked for around 6-8 hours) 1 cup. Onions, -1(large) Tomatoes, 2 (medium-sized,) Salt as per taste.

INGREDIENTS FOR GRINDING:

Ginger -1 piece (small ) Garlic flakes 4 Cinnamon- 1 (small stick) Fennel seeds - teaspoon. Cardamom (seeds) - teaspoon (optional). Red chilies, 2 (depending on the heat level preferred.) Coriander seeds 1 tablespoon.

Heat oil in a kadai and add cinnamon, fennel seeds, cardamom seeds, chilies, coriander seeds and fry them for a few minutes without letting them get burnt. Let them cool and grind them into a fine paste along with the ginger and garlic. Cut the onions and tomatoes into small pieces. Take a small vessel used for pressure cooker cooking or a pressure pan can also be used without any vessel. Put the chopped onions and tomatoes into the vessel or pan, then add the ground masala to this, and add the soaked peas. Add required salt and water enough to cook the peas and pressure cook for 2 whistles until the peas and the other ingredients are cooked well. When the pressure is off, heat oil in a small kadai, transfer the contents from the vessel into the kadai, and fry the peas masala for 5-6 minutes until you get the desired consistency. Then add chopped cilantro and curry leaves for garnish and serve with rotis or rice. This goes well with just plain rice and rasam or curd. Aloo Mutter Paratha

Wheat Flour 2 cups Warm water 1/2 cup Potato 1 cup, cooked and mashed Peas 1/2 cup, cooked and mashed Turmeric powder 1/2 tsp Cumin seeds 1/2 tsp Salt to taste Oil/Ghee 1 cup Garam masala powder 1/2 tsp Green Chilies 1/2 tsp, finely chopped (or) use green chili paste

Make the dough using flour, salt and warm water.Heat oil or ghee in a pan, splutter cumin seeds, then add green chilies/chili paste.Add turmeric powder, garam masala powder, mashed potato and peas followed by salt. Mix them well. Switch off the stove.Make golf ball size round out of the dough and roll it using a pin into a thick circular layer.Make a small ball out from the aloo mix and place at the center of the dough layer, cover the aloo and make it a ball again. Dust with some dry flour if needed. Roll this into a flat circular layer.Heat your pan, apply some ghee/oil then roast the stuffed dough until its done on one side, flip it to the other and roast again adding some ghee/oil.Serve hot with raitha, dal, pickle or any sabji. MOTICHOOR LADOO A fineholed shallow strainer spoon,Cardamom powder-1/2tsp,Ghee 3cup,Gram flour (not superfine variety)2 1/2 cup,Milk 500ml. For Syrup:

Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.

For Boondi:

Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter.

To Proceed

Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers.

Soya Chilli

Chunks of Uncooked Soya Salt Oil Garlic Paste Ginger Paste Soya Sauce Tomato Sauce Chilli Sauce Beans Capsicum Onion Arrarot Powder Agina Moto(Optional)

Boil Chunks of soya adding some oil to it,so that Soya does not stick to the vessel.After it is boiled drain water out of it and allow it to dry for some time.Cut Capsicum,Carrot,Beans,Onion and keep it aside.Add oil into your frying pan,and fry the above cut vegetables for 10-15 min.Now take another frying pan,add oil to it.Thereon take arrarot powder in a bowl,add salt to it,then add boiled soya chunks to it mix it well.Now fry these soya chunks that you mixed with arrarot in the frying pan until it very light brown in color.Now add these fried soya into the earlier fried vegetables and cook it for some time.Now add tomato sauce,chilli sauce,and soya sauce to it.Remember do not add soya sauce in excess.2 spoon is enough.Lastly add some salt to taste.Fry it for some more time. Ingredients

2 Large Onions - Roughly chopped (If your using small ones quarter em) 2-3 Large Capsicum - Green, chop them to the same size as the onions. 2 1/2 tsp of Garlic & Ginger Paste 2 Cups of Soya Chunks 1 Large ripe Tomato, pureed. 2-3 Green chillies (I use the really hot mouth burning kind, it depends on how hot you like your food. So add chillies accordingly) 2 tbsp of Dark Soya Sauce 1 Tbsp of tomato sauce/ketchup 1 1/2 tbsp of white Vinegar 2 tbsp of oil - for sauteing Pinch o' Salt Large Pinch o' Sugar Spring onions for Garnish 1-2 tsp of Corn Flour (Thickening Agent)

Now rather than having to boil water on the gas to soak the soya chunks just switch on your kettle, or just pop em in the small pressure cooker with enough water and give it a whistle. This saves a lot of time and just get things done so much more faster also it removes all chances of getting that watery taste in the soya chunks.Heat up the oil in a wok or pan, add the onions, capsicum, green chillies and the ginger N' Garlic paste. Fry them well till the onions are nice and translucent and the chillies are done well, make sure the garlic and ginger paste is cooked and its not giving off that raw smell - which ultimately leads to the raw taste too.Its time to turn down the gas and drain the soya chunks, but keep the water don't wash it down the drain. Squeeze out the excess water from the soya chunks and toss em into the wok stirring them for a good 5-7 minutes so that its well combined.Add in the salt according to your taste, keeping in mind that soya sauce is salty.Now in bout a cup n a half of the water we kept back, and add the tomato puree, soya sauce,and the tomato ketchup, mix em well. Add this to the wok and if need be add more regular drinking water to it. Sprinkle over the cornflour and mix it well.Put a lid on it for bout 5 - 7 minutes, stirring at least once in between.Garnish it with spring onions, this goes really nice with rice noodles and rotis too.

Soya Chunks(Mealmaker) Manchurian 70 gm Meal maker or Soya Chunks 1 onion - chopped fine 1 cm ginger-grated 2 garlic cloves-grated 1 green chilli-chopped fine 1 tsp chilli powder 1/4 tsp turmeric powder 2 tbsp sliced capsicum 100 ml or 1 cup Veg (or chicken stock or plain chicken soup) 1/2 tsp sugar 2 tsp + 1 tsp + 1 tsp corn flour 1 tsp fresh pepper powder 2 tsp soya sauce 1/4 tsp ajinomotto 1 tbsp chopped Spring onions 1 tbsp coriander leaves-chopped 1 tsp + 1/2 tsp + 1/4 tsp salt 2 tsp + 3 tbsp refined oil Soya chunks should measure atleast 70 gms in the above recipe.Boil the soya chunks with 1 tsp chilli powder,1/4 tsp turmeric powder and 1 tsp salt for 2 mins in 700 ml water and take them out.Leave it to cool and then squeeze the excess water(don't deshape them).Add 1/2 tsp chilli powder,a pinch of turmeric powder,1 tsp cornflour and 1/4 tsp salt to the Soyachunks and mix them well.Heat 3 tbsp oil in frying pan,dip this Soya chunks in corn flour paste and shallow-fry them till golden brown on bothsides.Heat 2 tsp oil in a kadai,add the following ingredients one by one stirring continuously:grated ginger,pressed garlic,chopped onions,chopped chilli,sliced capsicum,soya sauce,ajinomotto,1/4 tsp salt,sugar,spring onions, coriander leaves and then Veg (or chicken stock or soup if done with chicken or meat balls) stock.When done, add 1 tsp cornflour (dissolved in 3 tbsp water) to the gravy and allow this to thicken a little and then add the fried Soya chunks to the gravy and let it cook for 2-3 more mins - stir-cooking continuously.Serve it with Bread,Fried Rice Varieties.