Corn and paneer pulao

Ingredients:

1 cup American corn

1 tsp Ginger garlic paste

2 Cloves

3 Cardamom(use the skin and the seeds)

1 Green chilly

1/2 tsp Cinnamon powder

1 cup paneer

1 tsp cumin seeds

salt

100 grams Basmati rice

2 tsp Ghee

Dry fruits for garnishing(optional)

Procedure-Boil the rice .Heat ghee in a pan add the ginger garlic paste,cardamom,cumins,green chilly,cloves and fry.Add the frozen american corn,a cup of water,salt and cinnamon and allow the corn to cook.Add the paneer and give a quick stir.Mix this into boiled rice and add a little more of salt if necessary .Garnish with dry fruits.

Servings:2

Malai mushroom with paneer

Ingredients:

1 cup Button mushrooms (cut into halves and soak in water)

1\2 cup Milk/Fresh Cream

2 Cloves

4 Cardamoms(skin removed)

1 medium sized Onion(chopped)

8-10 Cashew nuts

1 tsp Kitchen king masala

Salt

1\2 cup Paneer cubes (raw or fried)

1 tsp Ginger garlic paste

1\2 cup Poppy seeds

1 tsp-Cumin(Shahi jeera)

2 tsp oil

2-Chillies(cut into halves)

1 tsp Kasoori methi
2 tsp-Fresh cream

Procedure

Heat oil in a pan.Add ginger garlic paste ,cumin and saute till it becomes golden brown.Boil the cashews,poppy seeds,chillies,cloves,cardamom and onions in 1/2 cup of water for around 15 minutes and grind to a fine paste.Add the ground mixture to the pan and boil for 2-3 minutes ,add the mushrooms and allow the gravy to cook.After the mushrooms are completely cooked add the paneer , kitchen king masala,milk .Add a little of water if the gravy is too thick.Season with salt and kasoori methi and allow it to cook for another 2 minutes.Finally if the curry is not tangy some lemon juice can be added.Garnish with fresh cream.Serve hot with rotis,parathas,pulao .

Servings-2

Homemade Paneer

Making paneer seemed like I was performing titration in a chemistry lab :)...Keep adding the lemon juice into milk..and at one point of time the milk completely curdles and you get the soft creamy paneer! :)

Ingredients

1 Litre whole fat milk (used Nandini orange packet milk)

Lemon juice (use 2 medium sized lemons)

Procedure-Heat 1 Litre of milk in a pan.When it comes to a boil add the lemon juice.Do not add all the lemon juice at once as the paneer may become sour due to excessive lemon content.Add a teaspoon give the milk a stir and check if the milk is curdling..Repeat this until the all the milk curdles.Throughout the process the milk has to be stirred continuously.After the milk has curdled separate the water using a sieve.Transfer the slimy mixture obtained into a muslin cloth and away the water completely and then squeeze the cloth to remove the water until a solid ball of paneer is obtained.Chill the paneer for an hour and use it.

American Chopsuey

I have always loved this dish ...I have tried to make it a couple of times earlier but I never got the proportions right ...This time it was a big hit! :).I also figured out that chop -suey means "mess" in chinese...This is a mess which you will fall in love with :)

Ingredients:

White cabbage-1 cup(shredded)

Purple cabbage-1 cup(shredded)

Onion-1 medium sized (chopped)

Corn kernels -1\2 cup

Cauliflower florets-1\2 cup(half cooked)

Broccoli florets-1\2 cup(half cooked)

Carrot rings-1\2 cup

Capsicum-1\2 (sliced)

Ginger -garlic paste-2 tsp

Tomato ketchup -3 tbsp

Soya sauce-1 1\2 tsp

Red chilli sauce-2 tsp

Pepper and salt

Hakka noodles -1 packet (boiled)(I used chings)

Vegetable oil-2 tsp

Maida-2 tsp

Water

Oil for frying

Procedure:

Sauce:Heat oil in a pan.Fry onions till they become transluscent.Add the ginger -garlic paste and fry.Now add the tomato ketchup,soya sauce,chilli sauce and give it a quick stir.Toss all the vegetables into the pan and heat the sauce until all the vegetables are half cooked and crisp.Mix water and maida in a small bowl to get a watery paste and pour it into the sauce.This will thicken the sauce.Add around 1\8 of the boiled noodles.Finally season the sauce with salt and pepper.

Noodles-deep fry the rest of the boil noodles.Crush them into small pieces and serve with the sauce

Almond Soup

Finally!!done with my exams....it definately calls for a celebration...doesnt it?3 months of fun n frolic!!and 3 months in which I can make use of my culinary skills to the fullest :)..The last exam always makes me feel soo blank and lost....I thought I should start off with my cooking just after my exam...and the best thing you can do after a tiring day is something simple and soothing...almond soup was the best option ....:)

Ingredients:

1\4 Unsalted butter

1\4 cup-Peeled almonds

2 tsp Butter

1\2 cup Flour(maida)

1 1\2 cup Milk

Pepper and salt

Mixed herbs(oregano,basil,thyme,rosemary)

Chilli paste-1\2 tsp

Procedure:

Soak 1\4 cup of almonds in water for around 2 1\2 hrs and then peel the almonds.Chop around 4-5 of those soaked almonds into tiny pieces and grind the rest with milk into a fine paste.

Add adequate amount a milk required to make into a fine paste.make sure its not watery.In a pan add the butter and roast the maida for sometime.Add the milk and keep stirring the mixture while you are adding the milk to prevent the formation of lumps.Add the almond paste,chilli paste,salt ,pepper,mixed herbs and garnish with chopped almonds....