Hara Bhara Kebab

Ingredients:

500 gms of fresh palak leaves(blanched)

100 gms paneer

10 salt bread slices

salt for seasoning

1 1\4 tsp green chilli paste

2 tsp flour(maida)

2-3 tsp kitchen king\garam masala powder

cashew nuts for garnishing

oil for frying

Procedure:Grind all the above ingredients into a dough .Heat the oil for frying and add around 2-3 tsp of hot oil into the dough.If the dough gets watery add maida and adjust the dough.Make small round cutlets .Stick one small cashew nut piece on top of each one of them and deep fry.If you find that the cutlets are breaking up due to excess of water either add in some more bread slices into the dough or shallow fry into tikkis.Make sure excessive amount of paneer is not added into the dish,this is one of the reasons why the kebabs may break when you fry them.

Paneer kofta curry

Ingredients:

For kofta:

Paneer tikki(previous recipe)

For gravy:

1 bunch spinach leaves

2 tsp ginger garlic paste

2 onions (cut into halves)

6-7 cashew nuts

2 tsp khus khus

1 tsp cumin

1 1\2 tsp chilli powder

1 1\2 tsp coriander powder

2 tsp kitchen king\garam masala

1\2 tsp amchoor powder

1\2 tsp turmeric powder

salt for seasoning

cream and fresh coriander for garnishing

Procedure-For the koftas follow the paneer tikki recipe.I prefer shallow frying the koftas when all the ingredients are cooked or do not need much of cooking than deep frying the koftas as you get to use very less oil and its healthier.For the curry,palak as a base for paneer koftas enhances the taste of paneer so I opted for palak rather than the normal tomato based curries.Blanch the palak leaves.Do not overcook it as by doing this the nutrients and the colour is lost.Grind it into a coarse paste.Let it not be very smooth as in the case of palak paneer.Soak the cashews,khus khus and onions in some milk for 5 minutes and then grind into a very fine paste.Heat oil in a pan and add jeera and ginger garlic paste and roast till golden brown.Now add the palak paste and cook for 5 minuts.Add the ground cashew paste and allow the curry to cook for 2 minutes.Add all the dry ingredients and stir well.Finally add in the koftas.After adding the koftas ,stir only if necessary to ensure the koftas do not break.Garnish with fresh cream and coriander.Serve hot with roti,naan,parantha etc.

Paneer Tikki

These are multipurpose tikkis :) you can have them as tikkis,stuff them in burgers or even use them in kofta curries they go perfectly with every dish. :)

Ingredients:

2 cups mashed paneer/1 block of commercially available paneer (150 gms)

1 cup american corn

2 green chillies(finely chopped)

3 tsp chopped coriander

salt for seasoning

1/2 tsp cumin powder

1 tsp coriander powder

1/2 tsp amchoor

3-4 slices of salt bread(for binding)

2 tsp kitchen king

salt for garnishing

Butter

Procedure:Mix all the above ingredients into a soft dough and make small tikkis.Heat butter in a pan and roast the tikkis until brown and crisp.Serve it with green chutney.

Cheeselings

Ingredients:

1 cube cheddar cheese(grated)

1 cup maida

1 tsp butter

water

salt and pepper for seasoning

oil for frying

Procedure:Mix all the ingredients with water and knead into a fine dough.The consistency of the dough should be similar to the puri dough.Now using a rolling pin make thin.Using a rolling -pin,roll out the dough into a thin ,round patty and cut it into small diamonds.Deep fry these diamonds in adequate amount of oil.

Raw Banana Kebab

Ingredients:

1 Raw Banana

1 cheese cube(grated)

5 tsp butter

1/4 tsp jeera powder

1/4 tsp dhania powder

1 tsp kitchen king powder

salt and pepper for seasoning

2 tsp of flour (maida)

Procedure:

• Cut the raw banana in the centre and boil it in hot water.Do not remove the peel.
• Remove the peel of the soft boiled banana and mash it completely.
• Roast the banana in a teaspoon of butter until it turns golden brown.
• mix the grated cheese into the roasted mixture and add all the dry spices and knead well.If the dough is a little watery and some flour and knead.
• Make a watery paste of maida in a bowl.
• Roll the dough into small cutlets ,dip it into the maida paste and shallow fry in butter till the kebabs are crisp and brown.

Fruit Cream

We often have Italian guests for dinner and they prefer something bland,this was one of the dishes in the menu,a soft creamy easy to make desert.

Ingredients:

2 cups-Mangoes(chopped)

1 cup-Apple(chopped)

4-5 pineapple rings (canned)

100 ml amul fresh cream

sugar to taste

Procedure:Whip the cream into a soft flowing consistency.Add in the fruits and the sugar and give a it a stir.Serve cold.

Spinach and corn gratin

Ingredients :

1\2 Litre milk

2 cubes-Cheddar

Salt ,pepper,mixed herbs(oregano, dried basil) for seasoning

2 cups finely chopped spinach

1 cup corn

1\2 cauliflower florets

2 tsp cornflour or maida

1 tbsp butter

bread crumbs or powdered biscuits(rusk biscuits can be used)

Procedure:Heat the butter in a pan.Add the milk and boil it.On a low flame add the cheese cubes and keep stirring for the cheese to melt.Boil the spinach,cauliflower and corn with little salt.Add the boiled vegetables to the mixture prepared.Add in the maida and keep stirring to ensure there is no formation of lumps.Keep stirring until the mixture thickens.Transfer it into a bowl and place a layer of powdered biscuits on it.It can also be garnished with grated mozzarella cheese and kept in the oven until the cheese melts and turns golden brown.Gratin can also be prepared using broccoli .Broccoli and cauliflower gratin tastes great...