PANEER TIKKA MASALA

Prep Time : 15 m ins
Cooking Time : 30 m ins
Serve : 2


INGREDIENTS
Cottage cheese  / paneer  - 200 gms cube
Thick curd           - 1 cup
Besan - 2 tbsp
Red chilly powder    -  1/2 tsp
Coriander powder       -  1/2 tsp
Turmeric powder      -  1/2 tsp
Carom seeds      -  a pinch
Green bell pepper  - 1 diced
Black pepper   -  a pinch
Lemon juice    -  1 tsp
Ginger garlic paste  -  1 tsp
Garam masala    - a pinch
Oil   -  2 tbsp
Salt    -  to taste
For gravy
Onion - 1
Tomato - 1
Grlic cloves - 3 - 4
Ginger - 1 inch stick
Curd - 2 tbsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fresh cream - 2 tbsp
Oil - 2 tbsp
Sugar - 1/2 tsp
Salt - to taste
Coriander leaves - 1 tsp



METHOD
Whisk the thick curd until smooth
Add all ingredients and mix well
Add paneer,bell pepper and  mix well.
Marinate it with one hour in a freeze.
Heat oil in a non stick pan.
Place paneer / cottage cheese on the pan at a low heat.
Flip when done on one side until brown.
Again place the bell pepper  on the pan.
Flip when done on one side until golden brown.
Boil onion and tomato with one cup of water,once cooled to make a paste
Heat oil in a pan and add the onion and tomato paste and saute 3 - 4 mins.now add ginger garlic paste and saute for 2 - 3 mins.
Add coriander powder,turmeric powder ,red chilly powder and kashmiri mirch powder and two tbsp water and mix well.
Now add curd and mix well,add one cup of water and bring to boil,once boiled add the paneer tikka,fresh cream and mix it well.
Add salt,sugar and garam masala powder and cook for fivr mins
Turn off the flame and garnish the paneer tikka masala with coriander leaves.

BHAPPA DOI

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Hung curd    -  1/2 bowl
Mango puree - 1/2 bowl
Fresh cream    - 2 tbsp
Sugar powder    -  2 tbsp
Vanilla extract  -   2 tsp

               
METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare bhappa doi
Take a bowl add hung curd, fresh cream  ,sugar powder and vanilla extract and mix well
Take a bowl add  add hung curd mixture and now  add mango puree
 Steam for 30 mins
Garnish with mint leaves

IDLY BOMB

Prep Time :15 mins
Cooking Time : 3 mins
Serve : 2

INGREDIENTS
Suji  -  2 cup
Curd  -  1 cup
Mustard seeds  - 1 tsp
Cumin seeds - 1 tsp
Oil  -  1 tbsp
Red chilly powder - 1/4 tsp
Turmeric powder -1/4 tsp
Grated carrot  -  1/2 cup
Salt  -  to taste
Eno fruit salt  -  1/2 tsp
For stuffing
Boiled n mashed potato - 2
Ginger garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Green chilly - 1
Cumin seeds - 1 /4 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tsp

METHOD
Heat oil in a pan add cumin seeds and mustard seeds to crackle,add green chilly,turmeric powder  and  mashed potato and mix well.
Now add red chilly powder and salt and cook for 3 - 4 mins and turn off the flame.
Mix semolina and yogurt in a large vessel and keep aside for 15 mins.
Now add salt,grated carrot and water as required,mix it gently and make a batter(neither too runny nor to thick).
Mix it well.
Now add eno fruit salt just before making idly and again mix it well.
Take three bowls and grease it and pour two tbsp batter and  add the fried potato mixture and now add two tbsp idly batter.
Take a pan add steel stand and two cup of water and add the idly batter bowl and cover it and cook for twelve mins in medium flame.
Once cooled remove it and heat oil in a pan add cumin seeds,mustard seeds,turmeric powder and red chilly powder and now add the stuffed idly and fry for two to three mins now turn from other side
Serve hot with coconut chutney.