DHABA STYLE PANEER

                    

Prep Time- 30 mins
Cooking Time- 30 mins
Serve- 4

INGREDIENTS
Paneer cubes- 250 gms
Tomato puree- 1 cup
Finely chopped onion- 1
Garlic cloves- 2
Green chilly- 1
Ginger- 1 pieces
Cloves- 2
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tbsp
Red chilly powder- 1 tsp
Sugar- 1/2 tsp
Salt- to taste
Oil- 2 tbsp
Coriander leaves- 1 tbsp

METHOD
Take a blender. Add onion, ginger, garlic & green chilly to make a paste.
Heat oil in a pan, add onion paste and saute for 4-5 minutes. Add turmeric powder, coriander powder, red chilly powder and salt and mix it well.
Add tomato puree and garam masala powder and cover the pan and cook in slow flame for 4-5minutes.
Add sugar & paneer cubes and mix it well.
Cook for 5 minutes and turn off the flame.
Garnish with coriander leaves and serve.

                                    

SPINACH MATHRI

Prep Time- 30 mins
Cooking Time- 30 mins
Serve- 5

INGREDIENTS
All purpose flour- 2 cup
Clarified butter- 4 tbsp
Rava- 2 tbsp
Salt- to taste
Ginger garlic paste- 1 tsp
Black pepper powder- 1/4 tsp
Green chilly paste- 1/4 tsp
Spinach puree- 1/2 cup
Cumin seeds- 1/4 tsp
Carom seeds- 1/4 tsp
Onion seeds- 1 /4 tsp
Oil- for frying

METHOD
Heat 1 tbsp oil in a pan. Add spinach puree, ginger garlic paste, salt, cumin seeds & green chilly paste and saute till water absorbs heat and puree gets thick. Turn off the flame now.
Take a large bowl, add all purpose flour, rava, clarified butter, salt, carom seeds, onion seeds & mix well.
With the help of water, make a stiff dough Divide the dough into 2 balls and roll out.
Spread the spinach puree in the rolled out chapati and cover it with the other chapati.
Cut it into long pieces and divide it into 2.
Deep fry the spinach mathri in hot oil. Once its fried, drain it in paper napkin.
Serve hot with tea.


                                   

                                   

SPINACH SEV RECIPE

                                     


Prep Time : 15 mins
Cooking Time: 25 mins
Serve- 5

INGREDIENTS
Gram flour- 1 cup
Spinach puree- 1/2 cup
Oil- 2 tsp
Carom seeds- 1/4 tsp
Onion seeds- 1/4 tsp
Salt- to taste
Ginger paste- 1/2 tsp
Oil- for frying

METHOD
Hat 2 spoon oil in a pan. Add spinach puree, ginger paste and saute till water absorbs it and puree gets dry.
Turn off the flame now.
Take a large bowl, add gram flour, spinach puree, salt, carom seeds, onion seeds & mix it well.
Make a soft and smooth dough. Keep it aside for 30 mins.
Heat enough oil in a pan for deep frying the spinach sev.
Use the sev making machine and fix the sev plate.
Fill the machine with spinach, gram flour mixture dough.
When oil is hot, press the sev machine over the oil.
Cook it in a medium flame.
Repeat the process to finish the spinach gram flour dough.
Deep fry the spinach sev for 2-3 minutes and then flip it.
Drain in paper napkin.
Serve hot with tea


                                

                                 

                                   

AMRITSARI TANDOORI CHICKEN

Prep Time  : 3 hours
Cooking Time :30 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms 6 pieces
Ginger -  1 piece
Garlic cloves  -  4 - 5
Lemon juice  -  2 tbsp
Cloves  -  3 - 4
Cinnamon  -  1 inch stick
Black pepper  -  5 - 6
Green cardamom  -  1
Black cardamom  -  1
Thick curd  -  2 tbsp
Tandoori orange color  --a pinch
Salt  -  to taste
Oil  -  4 tbsp
Butter  -  4 tbsp
Red chilly powder  -   1 tbsp
Chicken masala powder- 1 tsp
Turmeric powder- 1/4 tsp

METHOD
Wash chicken pieces and prick from all sides with fork.
Take a blender. Add ginger, garlic, cinnamon,c loves, black pepper, black and green cardamom and make a paste.
Marinate chicken with thick curd, salt, ginger garlic paste, lemon juice and all spices. Add orange colour in it.
Keep aside for three hours.
Heat oil in a pan and roast chicken pieces on low flame.
Tturn the sides of the chicken pieces every 5 minutes.
Pour the butter over the chicken pieces.
Serve hot with chapati or naan.

CLUB KACHORI

                              


Prep Time- 25 mins
Cooking Time- 15 mins
Serve- 4

INGREDIENTS
All purpose flour- 2 cup
Yellow urad dal- 1/2 cup
Rava- 2 tbsp
Carom seeds- 1/4 tsp
Onion seeds- 1/4 tsp
Green chilly- 1
Ginger- 1 inch of piece
Clarified butter- 2 tbsp
Oil- for frying
Salt- to taste

METHOD
Soak urad dal for 4-5 hours. Wash and add urad dal in the blender with green chilly and ginger to make a fine paste.
Take a large bowl. Add all purpose flour, rava, clarified butter, carom seeds, onion seeds, salt and urad dal paste and mix it well.
Make a dough with little water, Keep it aside for 30 mins, Divide the dough into balls. And roll out small puris out of them
.Heat oil in a medium flame to deep fry kachori.
Serve hot with aloo tamatar sabji

SATTU DRINK

Prep Time : 15 mins
Serve : 2

INGREDIENTS
Roasted gram flour / sattu   -  4 tbsp
Finely chopped onion   -  2 tbsp
Finely chopped green chilly-  1/4 tsp
Black salt  - 1/2 tsp
Salt  -  to taste
Roasted cumin seeds powder   -  1 tsp
Lemon juice   -  2 tsp
Water  -  2 glass

METHOD
Take a large bow. Add all the listed ingredients and mix well.
Pour the mixture on the glass
Serve chilled.

                                    

CHOCOLATE SHRIKHAND

Prep Time- 15 mins
Total Time- 15 mins
Serve- 2

INGREDIENTS
Hung curd- 1 cup
Condensed milk- 1/2 cup
Coffee powder- 2 tsp
Cocoa powder- 2 tsp

METHOD
Keep the curd in a muslin cloth for 4-5 hours in freeze. Now we get hung curd.
Whisk the hung curd. Now mix the coffee powder in lukewarm water and add it in the hung curd and mix it well.
Now add condensed milk and cocoa powder in the hung curd and mix it again.
Chocolate Shrikhand is ready to eat. Serve chilled.

                                              
                                             

SWEET AND TANGI MANGO CHUSKI

                                


Prep Time- 15 mins
Total Time- 15 mins
Serve- 3

INGREDIENTS
Raw mango pulp- 1 cup
Water- 1 cup
Sugar- 4 tbsp
Black salt- 1/2 tsp
Roasted cumin seed powder- 1/2 tsp

METHOD
Boil the raw mango in a pressure cooker.
Once cooled, remove the skin and mash the pulp well.
Add sugar, black salt, roasted cumin seed powder and 1 cup of water and mix it well.
Pour all these mixture in a container and keep in the freezer for 5 hours.
Once it is half done, add the stick in the chuski.
Serve chilled

JAMUN ICE CREAM

Prep Time : 25 mins
Total Time : 5 hours
Serve : 2

INGREDIENTS
Jamun deseeded   - 1/2 cup
Fresh cream - 1 cup
Condensed milk- 1 cup

METHOD
Blend all the ingredients. Pour the mixture in a air-tight container once its blended.
Keep it in the freezer for 4-5 hours.
Take it out and churn the jamun ice cream mixture and keep it in the freezer again.
After 2 hours, it will be completely formed.
Yummy jamun ice cream is ready.

ROSE SHAPED VEG MOMOS

Prep Time : 50 mins
Cooking Time : 15  mins
Serve : 2

INGREDIENTS
All purpose flour - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped capsicum - 1/2 cup
Finely chopped cabbage  -  2 cup
Finely chopped green chilly  -  1
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Oil  -  3 tbsp
Baking powder  -  1/2 tsp

METHOD
Heat oil in a pan,add onion and saute for one mins. now add cabbage and capsicum and saute for 3 - 4 mins till crunchy. Add salt and black pepper and mix it well.
Stuffing is ready now.
Take a large bowl. Add all purpose flour, salt, baking powder and 1 tbsp oil. Make a dough with the help of water. Keep it aside for 30 mins.
Now divide the dough into balls.
Make a very thin chapati out of it.
Now cut into 3 circles with cookie cutter or cup of the bottle.
Now put the circles overlapping each other and stuff the filling in it, fold it first and then roll it out.
Grease the plate of steamer and steam the momos for 15 mins.
Rose shaped-momos are ready. Serve hot with chilly garlic honey sauce.
                            

CUCUMBER SALAD

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped cucumber  -  1 cup
Chopped pineapple   -  1/2 cup
Chopped raw mango  -  1/2 cup
Coriander mint chutney  -  1/4 cup
Finely crushed mint leaves  - 4 tbsp

METHOD
Wash and chop all the vegetables and fruits.
Take a large bowl add all the vegetables, fruits,mint leaves and chutney and mix well.and keep in the fridge for half an hour.
Serve chilled

SPINACH AND MINT COOLER

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped spinach leaves   -  2 cup
Chopped mint leaves  -  1/2 cup
Honey  -  1 tbsp
Lemon juice  -  2 tbsp
Water  -  2 cup
Crushed ice  -  8 - 10

METHOD
Wash and chop the spinach and mint leaves.
Take a blender add spinach leaves,mint leaves,honey, lemon juice and two cup of water and blend it.
Strain it and pour in the serving glass.
Add crushed ice and serve chilled.