PANEER PASANDA

INGREDIENTS

500 gms Cottage Cheese (Paneer) 
6 Onion (Pyaj) 

400 gms Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Cream (Malai) 
1 cup Curd (Dahi) 
100 Butter
1 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala 
1/2 cup Milk 

PREPARATION

• ·                                                               Cut cottage cheese in samll pieces.
• ·                                                               Chop onion very finely.
• ·                                                               Grind tomato, ginger, green chilly,.
• ·                                                               Heat butter in a pan.
• ·                                                               Saute onions till pink in color.
• ·                                                               Then add tomato paste.
• ·                                                               Continue cooking it on medium flame till ghee/oil begins to separate.
• ·                                                               Put off the flame.
• ·                                                               Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
• ·                                                               Keep it aside for an hour.
• ·                                                               Put the pan on the flame and then add milk to the mixture.
• ·                                                               Simmer for 5 minutes and then finally put off the gas.
• ·                                                               Take off the fire and serve hot. 

MANHATTAN

A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include  Canadian whisky, bourbon, blended whiskey and Tennessee whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem.

INGREDIENTS

3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash Angostura® bitters
1 maraschino cherry
1 twist orange peel

METHOD

• Combine the vermouth, bourbon whiskey, and bitters with 2 - 3 ice cubes in a mixing glass. 
• Stir gently, don't bruise the spirits and cloud the drink. 
• Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. 
• Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in. 

VARIATION: No bitters. Substitute a twist of lime for the cherry and orange. 

                         Hold the lime twist in a lighted match over the drink and then drop it in. 

                         The heat really zips up the lime flavor.

How to choose right COOKING OIL?

All cooking oils have a purpose and figuring how to match the oil with the preparation and serving method is key to delicious, well-cooked food without breaking the bank.

Consider your finished product. What do you imagine on the plate? 

If your cooking temperature is hot and fast, choose an oil with a high smoke point. Smoke point refers to the temperature at which the compounds in the fat begin to deteriorate, turn acrid and possibly carcinogenic. Nothing delicious there. Err on the side of high smoke points for grill, sauté, stir fry and deep fry.

Oils with a high smoke point include canola, soy bean (most often labeled “vegetable oil”), peanut oil, clarified butter (known as ghee in Indian cookery) and the darling of chefs and restaurant kitchens, grapeseed oil. Consider that when cooking, the oil should not be a flavor component of the final dish. When cooking at high temperatures, grapeseed oil is perfect because it is completely neutral. It is, however, pricy. The next best option is canola, as the flavor addition is minimal and only to the most precise palate. Peanut and soybean are good choices, too; just make sure no one you are serving has an allergy to either. 




If your final dish is a slowly braised head of garlic or roasted root vegetables, consider using olive or coconut oil, if you want to incorporate some fine flavor into your dish. Olive oil also makes a delicious baste for a wet rub to smear on a cut of meat before a slow trip though a roasting oven or a smoker. Coconut oil imparts a sweetness and unrefined coconut oil is downright tropical.


save your finest oils to serve at room temperature, as a garnish. Stir fry your carrots, celery and shrimp in canola or grapeseed oil, and serve with sesame oil drizzled on top. Your Sicilian nuns? Keep that Mason jar for fresh mozzarella, or dressing a finished pasta dish. Salads are extra delicious decorated with delicate nut oils like walnut or hazelnut.

PANEER METHI CHAMAN

INGREDIENTS

1 tbsp  Kasoori Methi

4 cups spinach

2 cups methi leaves

2 tbsp oil

1 tsp cumin seeds

1/4 cups onion chopped

1/4 tsp asefotida [hing]

pinch of turmeric powder

1/4 tbsp red chilli powder

1/2 tbsp coriander powder

1 tbsp  paste of ginger and green chillies

200 gms  cottage cheese [paneer]

1/4 tbsp  garam masala

Salt to taste

corriander leaves for garnish

METHOD

• First roast the kasoori methi till it becomes crispy. then keep it aside.
• steam the spinach and methi leaves for 5 mins. then wash it with cold water.
• extract the water and make the puree of spinach and methi leaves with the help of grinder.
• then take the oil in a pan. crackel the cumin seeds.
• then add the chopped onion and cook it till it gets brown colour.
• add all the spices with asefotida.
• add the roasted kasoori methi and mix it well then cook it for 2-3 mins.
• add salt, paneer and garam masala and cook it on medium heat for 5 mins.
• garnish with corriander leaves and serve with rotis or paratha.

ENJOY THIS DELICIOUS PREPARATION....

PANIPURI TAIL

I had made this cocktail and found that this cocktail will definitely attracts the CHAAT LOVERS. it has a tangy, zingy and spicy taste. we can do better by some more addition.

Here's the recipe ...Just enjoy it..

30 ml Tequilla
15 ml Triple sec
10 ml lime juice
5 ml sugar syrup
1 1/2 tbsp Pani puri masala
10 Gol gappe
Green chillies and fresh corriander leaves for garnishing


METHOD

• Mix the ingredients in a mixing glass and stir well to dissolve the pani puri masala.
• Take the gol gappe in the serving plate and fill them with that cocktail.
• garnish with green chillies and corriander.
• you can also give a small tequilla shot with them.

TERMINOLOGY

SIZES OF DIFFERENT MEASURES

1. DASH - 3-4 drops
2. TSP - teaspoon 10ml/15gm
3. TBSP - tablespoon 20ml/25gm
4. OZ - 30 ml
5. JIGGER - 45 ml
6. LARGER - 60 ml
7. PATIYALA - 120 ml
8. PINT - Half of the bottle [330 ml]

MELON SHOOTER COCKTAIL

Ingredients

30 ml Brandy

15 ml watermelon juice

15 ml ginger juice

10 ml lemon juice

1 tsp honey

60 ml hot water

lemon slice for garnish

METHOD

• Mix all ingredients together in a highball glass. and gulp it within 10 minutes.

BARTENDER PANDIT

MARZIPAN

Marzipan is a confection consisting primarily of sugar and almond meal.

Some marzipan is flavored with rosewater. Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels.

Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence.

• German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan is made by combining ground almonds with sugar syrup.
• Spanish marzipan is made without bitter almonds.

Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines.

Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations.

If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

• 2 cups granulated sugar
• 1/8 tsp cream of tartar
• 4 cups ground almonds (or almond meal)
• 2 egg whites
• Powdered sugar for dusting

Preparation:

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet.

Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared,

stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat,

stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until

it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap.

BRANDY

Brandy is a spirit distilled from fruit juice or the pulp and skin prom and kind of fruit.

COMPOSITION :- 35 % TO 42 % VOLUME by VOLUME.

SERVICE :- It is generally served in tulip glass or class sniffer.

BRAND NAMES:- INDIAN INTERNATIONAL

HONEY BEE APPLE JACK

MANSION HOUSE CAPE SMOKE

OLD ADMIRAL AQUARELENTE

MARSHALL BRANDY DE JEREZ

Mc DOWELL'S BRANDY DE PEREDE

COCKTAIL:- SIDECAR COCKTAIL

ALEXENDRA

CHERRY BLOSSOM

BOMBAY COCKTAIL

BRANDY FIZZ

BOMBAY COCKTAIL

INGREDIENTS

1/2 oz dry vermouth

1/2 oz sweet vermouth

1 oz brandy

1/2 tsp triple sec

1/4 tsp anis liqueur

METHOD

• Stir all ingredients with ice, strain into a cocktail glass, and serve..

BRANDY FIZZ

INGREDIENTS

2 1/2 oz brandy

1 oz lemon juice

1 tsp superfine sugar

4 oz club soda

orange/lemon slice for garnish

METHOD

• In a shaker half-filled with ice cubes, combine the brandy, lemon juice, and sugar.
• Shake well. Strain into a highball glass almost filled with ice cubes.
• Add the club soda. Stir well.

CHERRY BLOSSOM COCKTAIL

INGREDIENT

• 1 1/2 oz brandy
• 1/2 oz cherry brandy
• 1 1/2 tsp triple sec
• 1 1/2 tsp grenadine syrup
• 2 tsp lemon juice
• 1 cherry

PREPRATION

1. Moisten rim of a cocktail glass with cherry brandy and rub rim in powdered sugar.
2. Shake all ingredients (except cherry) with ice and strain into the sugar-rimmed glass.
   
3. Top with the cherry and serve.