PANEER PASANDA

Ingredients: 1/2 kg paneer-cut into broad slices

2 tbsp chickpea flour
1/4cup clarified butter
1 tsp cumin seeds
1 tbsp finely chopped ginger
1 cup hung yogurt
1/4tsp turmeric
2 tsp coriander powder
salt to taste
1/2tsp chilli powder
1/4tsp garam masala
2-3 green chillies - slit
1 1/2cup water
1 tbsp chopped coriander leaves
2 tbsp malai

Method: Heat the clarified butter in a pan and fry the pieces of paneer. Lift them out and set aside. In the same
clarified butter, add the cumin seeds, saute a little and add the ginger.

When the ginger turns a light brown, add the chickpea flour. Saute and add yogurt, turmeric, coriander powder,
salt, chilli powder, and garam masala. Saute over a medium heat till the fat separates.

Add the green chillies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes.

Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander
leaves and cream.

CHILLI PANEER

Ingredients: 350 gm paneer-cubed

2 tsp salt or to taste
1 egg
1/2cup cornflour
1 tsp ginger-garlic paste
water to mix the batter
oil for deep frying
2 cups onions-chopped coarsely
2 tbsp green chillies-thickly sliced or to taste
1 tbsp Soya sauce (adjust according to strength)
2 tbsp vinegar
1/4tsp ajinomoto
some greens for garnish

Method: Mix together the paneer, 1 tsp salt, egg, cornflour, garlic, ginger and enough water to have the pieces
‘coated’ with the mixture.

Heat the oil, and fry paneer pieces over high heat to a golden color.

Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look ‘wet’.

Add the green chillies and stir a few times, add the remaindered salt, soya sauce, vinegar, MSG and the paneer.

Mix well, and serve garnished with some greens.

GRILLED CHEESE SANDWICH

Ingredients: 4 bread slices

1 tsp salt or to taste
1/8 tsp kali mirch powder
1/2cup cheese-grated
chopped green chillies to taste
1 tbsp chopped coriander leaves
1 tbsp butter

Method: Mix cheese, salt, kali mirch, coriander and green chillies.

Butter the bread slices.

Place half each of the cheese mixture over two slices, on the unbuttered side.

Cover both with the other slices, buttered side on top. Grill and serve.

CHICKEN ROUNDS

Ingredients: 250 gm chicken-boneless, minced fine

1 tbsp hung yogurt
1/2 tsp ghee
salt to taste
1/8 tsp black pepper powder
1 tsp garlic-chopped
1 tsp ginger-chopped
ghee to pan fry

Method: Grind chicken, salt, black pepper, garlic and ginger, to a slightly grainy consistency.

Add to it the yogurt and 1/2 tsp ghee, mix well and form into small rounds.

Heat the ghee (a layer of it in the pan) and put the chicken balls into it. Turn all around over high heat, till they
look a little opaque,

Cover and cook till cooked through (about 10 minutes or so), stirring off and on.

If you want to freeze them, brown them over high heat till a light brown, cool and freeze. Complete the cooking
after thawing them, whenever needed.

DHOKLA

Ingredients: 1 cup besan

1 tsp ginger paste
1 tsp green chilli paste
1 tsp salt
1 tsp turmeric
1 tsp sugar
1 tbsp oil
1 cup sour curd
1 cup water
1 tsp fruit salt
For tadka
1 tsp rai
4-5 kadhi patta
2-3 green chillies-slit
1 tbsp oil

Method: Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the the curds. Beat till
smooth. Add the water and mix well again.

Add the fruit salt, stir gently and pour immediately into the greased microwavable dish, cover and cook at HI for
6-8 minutes, rotating the dish once.

Heat the oil for the tadka, add the rai, kadhi patta and green chillies.

Sauté till slightly colored, and add 1 cup water. Cut the dhokla into desired sized pieces and pour the tadka over.
Garnish with the dhania and coconut and serve.

BHEL PURI

Ingredients: 2 cups puffed rice (murmura)

1/2 cup fine sev
1 cup finely chopped onions
1 cup boiled and cubed potatoes
8 poories
1 tbsp green chutney- mixed together with water
1/4 cup Date chutney-mixed together with water
1 tbsp lemon juice
1 tbsp salt
coriander leaves for garnish

For Green Chutney

coriander leaves
garlic
green chillies
a little lemon juice

For Date Chutney

dried dates-pureed
dried powdered ginger

Method: Mix all together, garnish with sev and coriander leaves and serve.

For the green chutney, grind together equal quantities of coriander leaves, garlic to taste and green chillies and
add some lemon juice.

For the date chutney, cook and puree dried dates and add some dried powdered ginger.

PANEER JALFRAZIE

Ingredients: 300 gm paneer-cubed

1 tsp cumin seeds
1/2 cup onion-chopped fine
100 gm capsicum-cut into cubes similar to paneer
10 button onions (shallots)-peeled and halved
1/4 cup tomato puree
1 tsp ginger paste
1 tsp garlic paste
green chillies-chopped fine
salt to taste
2 tsp kashmiri chilli powder
1.5 tsp garam masala
3 tomatoes, cut into quarters
coriander leaves to garnish

1200 W Microwave

Method: Mix the cumin and oil in a dish. Cook covered, for 2 minutes. Mix in the onions and cook, uncovered at
HI for 6 minutes, stirring once, to a light brown.

Mix in the capsicums, button onions, tomato puree, ginger-garlic pastes, green chillies, salt and chilli powder.
Cook covered, at HI for 5 minutes.

Add paneer and tomato. Cover and cook at 70% for 7 minutes. Stir, sprinkle the garam masala and cook at HI for
3 minutes. Serve garnished with coriander leaves.

CHICKEN STEAKS

Ingredients: 4 large chicken breasts-boneless

2 eggs-slightly whisked
1/2 ginger paste
1/2 garlic paste

1 cup onions-finely chopped

2 tbsp coriander leaves-chopped
2 green chillies-finely chopped
1 tbsp black pepper powder
flour-enough to make a thick coating

1 tbsp vinegar
salt to taste

Method: Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces.

Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so.

Brush the base of a flat dish with oil and cook covered, at HI for 1 minute. Place as many pieces of chicken
without them touching each other, turning over at once.

If your dish is not big enough to take in all the pieces together, you may have to do them in two lots.

Cook covered, at 70% for 5 minutes, turning the pieces halfway through.

Serve hot. If you want it browned, turn once then cook under a grill, until light brown.
SPROUT CHAAT

Ingredients: 1 cup kala channa-sprouted

1 cup soya beans-boiled
1 cup moong daal-sprouted
1 cup rajmah
1 cup paneer-diced
1/4 cup coriander leaves-chopped
green chillies-chopped to taste
1 cup onions-chopped fine
1 cup tomato-de-seeded and chopped fine
1.5 tsp salt
2 tsp chaat masala
1 tsp cumin seeds-roasted and ground
lemon juice to taste

Method: Mix all the ingredients together and serve. You can also add a little curd or sonth ki chutney if so
desired.

You can vary the combinations according to your liking. You can have only moong sprouts if you like.