PANEER KALIMIRCH

Prep Time : 15 mins
 Cooking Time : 15 mins
 Serve : 2

 INGREDIENTS

 Paneer - 200 gms

 Chopped onion - 1

 Garlic cloves - 3

 Ginger - 1 inch stick

 Cashew powder - 1 tbsp

  paneer masala - 1 tsp

 Fresh cream - 1 tbsp

 Milk - 1 cup 

Black pepper powder - 1/4 tsp

 Garam masala powder - 1/2 tsp

 Black cardamom - 1 

Green cardamom - 1

 Cloves - 2

 Cinnamon - 1 inch stick

 Salt - to taste

 Clarified butter - 3 tbsp

 Coriander leaves - 1 tsp

 METHOD

 Heat clarified butter in a pan,add onion,ginger garlic and saute until transparent.
 Once cooled to make a paste,again heat clarified butter in the same pan
Add whole garam masala to crackle now add fried masala paste.
 Add  paneer masala and mix well.
 Soak cashew nut for 1 hour and make a paste.
 Add milk and cashew nut paste and bring to boil.
 Add paneer pieces,fresh cream and garam masala powder and cook for five mins.
 Add salt and mix well.
Garnish with coriander leaves and green chilly.

MANGO MALAI KALAKAND

 

Prep Time : 10 mins
Cooking Time : 10 mins
Serve : 6

INGREDIENTS
Ripe mango - 2
Sugar - 4 tbsp
Milk - 1 cup
Paneer - 200 gms
Milk powder -  2 tbsp
Crushed pistachio - 1 tbsp
Green cardamom powder - 1 tsp

METHOD
Wash and chop mangoes into small pieces and blend to make a paste.
Heat mango puree and  2 tbsp sugar until thick considtency.
Add milk powder and cook for 5 - 6 mins until thick,now the base is ready
We mashed the paneer very well and make a soft and smooth dough.
Boil  milk till it reduced to half and then add paneer and 2 tbsp sugar powder and mix well.
Stir continuously for 8 - 10 mins then switch off the gas.
Add cardamom powder and mix well.
Grease the plate and firstly pour the mango mixture and spread on the plate now transfer the malai layer over the mango mixture garnish with crushed pistachio. 
Set half an hour in the fridge .
Cut into diamond shape and serve it.

RAW MANGO PICKLES

 

Prep Time : 30 mins
Cooking Time : 50 mins
Serve : 15

INGREDIENTS
Mango   -     2.5 kg
Black mustard seeds   -  200 gms
 Methi seeds   -  25 gms
Red chilly powder   -   4 tbsp
Kashmiri mirch powder  -  4 tsp
Turmeric powder    -  1 tsp
Salt   -  to taste
Black salt  -  100 gms
Coriander seeds -    100 gms
Onion seeds / kalongi    - 25 gms
Asafoetida / hing-      1 tsp
Mustard oil   -   500 gms

METHOD
Wash and slice mangoes in eight pieces.
Take a bowl, add mangoes sprinkle salt and turmeric powder and mix well.
Keep in the sunlight for one day.
Next day dry roast all the above listed ingredients except red chilly powder,kashmiri mirch powder and blend coarsely.
Mix together all the dry ingredientssalt,black salt,red chilly powder,kashmiri mirch powder and mango
Add the mango pickle into the jar.
Heat mustard oil in a pan,
Once cooled,pour the oil in the mango pickle jar.
Keep in the sunlight for 2 - 3 days.
Now aam ka achar is ready to eat.

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CHEESE SLICE PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  4 tbsp
For stuffing
 cheese  slices -  4
Coriander leaves - 1 tbsp
Grated sweet corn  -  2 tbsp
Salt  -  to taste
Chilly flakes -  1 tbsp
Herbs - 1 tbsp


METHOD
Take a bowl add coriander leaves ,salt chilly flakes,grated sweet corn and herbs and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add  cheese slice and one tbsp stuffing in the center of paratha  and close it like a lifafa/envelope.
On a heated pan make cheese slice paratha applying oil on both sides.
Serve hot with green chutney and tomato ketchup.

MANGO ICED TEA

 

Prep Time : 15 mins
Cooking Time : 10 mins
Serve : 2

INGREDIENTS
Ripe mango  - 2
Tea bags     -  2
Sugar    -   1 cup
Water   - 2 cup 
Lemon juice  -  1 tbsp
Ice cubes   -  1 bowl
Mint leaves  -  for garnishing
Cherry  - for garnishing 

METHOD 
Peel and chop the mangos  and blend to make a puree.
Heat water in a pan once boiled turn off the flame and add tea bags for ten mins
Discard the tea bags and keep in the fridge for half an hour.
Again heat water in a pan,once boiled add sugar and stir until sugar dissolved
Add the lemon juice and mix well now add mango puree and make a mango syrup.
Add the chilled tea into the mango syrup and mix well.
Pour into a  glass filled with ice.
Serve with lime slice,cherry and mint leaves