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.