Paneer Tikka Masala Malaidaar.

On a Chilly Evening Party You are in No Mood to cook anything fancy but wanna impress your family and friends with some really finger licking yummy dish... then this is the answer.Believe Me you must have never tasted such Tikkas they are so very yummy and best thing is they are pure vegetarian . you don't need to add onion also except for garnishing that too is optional.

Ingredients :

• 1/2 Kilo grams. Paneer (cottage cheese).
• 1/2 cup Malai (double cream) Whipped thoroughly.
• 2 Tab Spoon All propose flour (Maida)
• 1 Tab Spoon Yellow Chilly Powder.
• Salt to taste

Side serves :

1. 1 large bell pepper deseeded and diced in big cube chunk
2. 1 Largely chunk-ed onion cubed.
3. 1 Tomato Chunk-ed largely and cubed.
4. Skewer to grill or a griller pan.

For Garnishing :

• 1 Large Onion's Rings (optional)
• Lemon wedges.
• 1 large Table spoon full 5-spice powder or kebab masala.

Method For Tikka.

1. Dice The Paneer In Big cube size Chunks.
2. Sprinkle Yellow chilly powder generously, Coat well add salt to taste mix carefully without breaking cubes.
3. Keep aside.
4. Now Mix Together Cream + Flour + Little Bit More chilly Powder +Salt it should be in running like thick paste constancy.
5. Now coat each Paneer cube well in this mix and keep in a tray.
6. marinade this way for 20 minutes.
7. Now on a Skewer skew through 1 chunk of bell pepper then piece of onion then paneer cube then tomato repeat same order till skewer is 1/3rd full .
8. Grill on a hot barbecue or in a oven rotating occasionally .Till Golden Crisp Brown.
9. if grilling in a pan - just sprinkle little oil then grill all veggies first then grill paneer and then arrange in above skewer's order on a large wooden grill sticks .
10. once done Take out all paneer cubes and cut through lengthwise with same hot Skewer that adds special smoky flavor to the tikkas .
11. Now garnish on bed of onion rings with lemon wedges.
12. Sprinkle 5 spice power and serve very hot and immediately.

Handy Hints:

• you can combine 2 table spoon nicely beaten curd with mint chutney and a pinch of salt and sugar and serve this dip too along.
• Khasta Naan Or Lacchaa Parantha Goes too well with this.
• This is best for any Dinner party , as starter or serve as a complete dish .

Spring Rolls Vegg

Recipe : Chinese Spring Rolls You can buy the spring roll skins at any Asian market and at most gourmet specialty food stores. Choose the type of skins that do not contain eggs. Serving: Serves: 5 Cook Time: 20 minutes Total Time: 45 minutes

• 2 tablespoons roasted sesame oil
• 1 cup finely diced onions
• 1 cup chopped fresh bean sprouts
• 1 cup finely chopped mushrooms
• 1 cup sliced water chestnuts or one 15-ounce can
• 1 1/2 teaspoons Chinese Five Spices powder
• 1 tablespoon minced garlic 1 cup chopped seitan (or tofu)
• 3 tablespoons tamarindnd 3 tablespoons arrowroot, dissolved in 3 tablespoons water 10 spring roll skins
  
• 2 tablespoons barley malt syrup
• 2 to 3 cups cooking oil for frying (not roasted sesame oil)

DIRECTIONS:

1. Heat the oil in a large saucepan.
2. Sauté the vegetables and spices.
3. When the vegetables are half-cooked, add the seitan or tofu and tamari, and contine cooking for 4 to 5 minutes.
4. Add the dissolved arrowroot to the vegetables, stirring constantly.
5. When the sauce has thickened, remove from heat.
6. Brush the edges of each spring roll skin with barley malt syrup.
7. Put some filling in the middle of a skin and roll, keeping the seam facedown.
8. Heat the cooking oil in a deep skillet or fryer to about 350 degrees F.
9. Dip a metal spoon into the oil; then lift it out and place a spring roll on the spoon, gently settling it in the oil.
10. Repeat until the skillet or fryer is filled with spring rolls.
11. Fry the rolls until they are lightly browned.
12. Drain on paper towels. Serve immediately with a Sweet and Sour Sauce.
13. Serve with a brown rice pilaf and steamed vegetables.

Rajma Chawal

Kadi Chawal And Rajma Chawal , One Of My most Favorite Dish Till Now,
This dish I Still Remember one summer holiday when me and my Di, (elder Sister) Went to Our Grand Mother's house for vacations ,One after noon My grandmother cooked this Delicious dish (Rajma Rice) for dinner for 15 people of our house and went to market , You Wont Imagine that that whole food was gorged by 2 little girls (me and Di) , and after returning From Market What Nani (grand ma) did to us That's indescribable, Still I want to share the same recipe here, Hope your tiny totes will enjoy this dish same as we still .Because still disappears in a jiffy .



Rajma (Red Kidney Beans)

• Dried kidney beans: 250 gms, (soaked for minimum 8 hours.)
• Water: 1 litre,
• Red chilly powder: 1/3 tsp, (I Use degi Mirch )
• Turmeric powder: 1/3 tsp,
• Ghee: 2 Table sp.(ghee is best taste in kidney beans)
• Ajwain: 1/2 tbsp,
• Coriander powder: 2 tbsp.
• Cumin seeds: 1 T.sp.
• Fennel seeds: 1/2 tsp.
• Chopped ginger: 2 Table Sp.
• Garam masala: 1 tsp.
• Tomatoes (chopped): 4 Table sp.
• Fresh coriander (chopped): 1 Table Sp.
• Salt: to taste.

Method For Rajma :

1. Soak dried Rajma in water for at least eight hours.
2. Boil till beans are soft and tender but not broken. (aprox 1/2 hour on sim after 1st whistle of pressure cooker)
3. Mash Few Beans and mix them well with remaining Rajma.
4. Drain (save the cooked water) and keep aside.
5. Save the water it is cooked in aside.
6. Dry Roast On Hot Tawa & Grind the cumin seeds, fennel seeds and ajwain seeds to a powder.
7. Add Coriander Powder to this powdered spice mix.
8. Heat ghee in a pan and sauté ginger.
9. Add red chilly powder, turmeric powder, chopped tomatoes and ground powder .
   
10. Mix well. Now add the Rajma and the water it was boiled in.
11. Now add the salt and garam masala. Garnish with fresh coriander.
12. Serve with Hot Plain Rice.(recipe separately Included)
    

Handy Hints :

• These are Meant to be served with plain steam Good Rice.
• If The gravy seems thick add little more water.
• You can add Minced Onion and Garlic too while frying the Masala ,For that First Fry Onion Garlic then add rest of the spices and tomotes as given above .