Paneer dishes 

MATAR PANEER

INGREDIENTS

- 400 ml paneer
- 40ml Cooking oil
- 6 cumin seeds
- 2 small onion, chopped Finely
- 5 cloves
- 4 peppercorns
- 2 bay leaves
- 2 black cardamom pod
- 3 large garlic cloves
- 2.5cm ginger root
- 1 onion, cut into chunks
- 45ml water
- 7.5ml ground coriander
- 2.5ml ground red chilli
- 2.5ml ground turmeric
- 225g tomatoes, Must be chopped
- Salt to taste
- 600ml whey water (from paneer)
- 600g peas

For Doing Garnish:-

- 3ml garam masala
- 20ml chopped and fresh coriander
- 3 Medium sized green chillies

METHOD
1.Cut all the paneer into Rectangular size and soak it in the warm water for 20 minutes.
2.Take all the paneer and keep it one side in a bowl.
3.Heat the Cooking oil nicely in a pan and fry the cumin seeds until It become the lightly browned in color.
4.Add the chopped onion, cloves, peppercorns, bay leaves and cardamom and fry them all until it become the golden brown.
5.Make the garlic, ginger, onion paste with the help of water in a blender or food processor.
6.Keep this paste into the pan and fry until it become golden brown.
7.Then Add the coriander, chilli, turmeric, Chopped tomatoes and salt Into the pan Which contain the Paste and Then cook it until all the liquid has been absorbed and become solid like paste.
8.Add the 60 ml whey waterThat was taken from paneer to the pan and fry it until all the water has been absorbed and the olive oil appears on the surface.
9.Then Add all the remaining whey water and then the paneer into the pan and sim it for 15 minutes.
10.Now Add the peas in a pan and allow the sim for a next 5- 10 minutes until all the material is cooked in a well manner.
11.Now at last Sprinkle all the garnish ingredients and serve it hot.


PANEER WITH GREEN PEPPER

INGREDIENTS

- 15ml cooking oil
- 6ml cumin seeds
- 4 onions, must be sliced
- salt to taste
- a pinch of pepper
- 250gm Paneer, Cut in the rectunglar size
- 4 green peppers

METHOD

1.First of all take the pan and keep it on the gas.
2.Heat the cooking vegetable oil and fry for cumin seeds until it become brown.
3.Add all the sliced onions and fry until it become soft, but not browned.
4.Now add salt and pepper and paneer, and it to be in sim until the oil appears on the surface of the pan and all the liquid has evaporated.
5.Add the peppers and allow it forsim for 5 minutes.
6.Cover and leave to stand for 2 minutes before serving.

Egg Dishes.

EGG CURRY

INGREDIENTS

- 100ml vegetable cooking oil
- 6ml cumin seeds
- 2 medium onion, Chopped in a better way.
- 4 cloves
- 4 peppercorns
- 3cm cinnamon stick
- 1 black cardamom pod
- 5 cloves garlic, Must be chopped
- 3 onions, Must be chopped
- 2.5cm ginger root, Must be chopped
- 25g poppy seeds, ground
- 75g desiccated coconut, finely ground
- 10ml ground coriander
- 5ml ground turmeric
- 2.5ml ground red chilli
- 2.5ml garam masala
- salt to taste
- 400g red tomatoes, Must be chopped
- 400ml water
- 10-20ml lemon juice
- 6-8 hard-boiled eggs

For doing Garnish we need:-
- 3ml garam masala
- 2 small green chilli, Must be chopped

METHOD
1. First of all take the cooking pan on the gas.
2.Now heat the vegetable oil and fry the cumin seeds until it become brown in color.
2.Add the chpopped onion and the whole spices and fry until it become golden brown in color.
3.Make the garlic, ginger, onion paste with the help of water in a blender or food processor.
4.Now Add the poppy seeds in to the pan and fry it for atleast 2 minutes.
5.Add the coconut and fry for 2 minutes until it become brown in color.
6.Add the ground spices and chopped tomatoes and fry until all the liquid has been absorbed and the vegetable oil appears on the surface of the pan..
7.NOw pour in some amount of water and fry until the water is absorbed.
8.Repeat the above process of adding water twice so that the spices can mature the sauce.
9.At finally add the remaining ingredients.
10.Add the sauce into a serving plate, arrange all the eggs on top and sprinkle with garnish ingredients.
11.Serve This with a hot Egg curry with hot rice.

EGG KOFTA

 
INGREDIENTS

- 6 eggs
- 1-3 slices bread
- 10ml vegetable oil
- 2 green chilli, Must be chopped
- 5ml minced onion
- salt to taste.

For the sauce:
- 10ml vegetable oil
- 1 small onion, Must be chopped
- 500g red tomatoes
- 10ml chopped and must a fresh coriander
- 3ml garam masala
- 5ml chilli powder

METHOD
1.First of all hardly boils the eggs, and keep it aside.
2.Keep the bread in cold water until It become the softy Then remove it from the water and see that all water is removed.
3.Cut the eggs in a straight lenghtwise and remove the yolks part.
4.Then crush all the egg yolks into the mixture of bread and oil.
5.Mix the chilli, onion and salt into the abvove mixture.
6.Take all the mixture on the egg whites which is cut lenghtwise and place In a plate which is specilly made for oven.
7.After that to make the sauce, heat the vegetable oil and fry the onion until it become softy, but cannot become brown in color.
8.Then mix all the remaining ingredients and allow for sim for 10 minutes until it tender.
9.Pour all the sauce on the eggs, and then place in the oven at 180ºC/350ºF/gas mark 4 for about 20 minutes until the sauce become hot
10.At lastly serve this with a hot chapatis or rice whatever you want.

Lamb Dishes.

TIKKA KEBABS

INGREDIENTS

- 1 Kg boneless lamb
- Lemon juice
- salt to taste
- 20ml cooking oil
- 450ml natural yoghurt
- 1 onion, must be chopped
- 10ml garam masala
- 2 cloves garlic, must be chopped
- 1cm ginger, must be chopped
- 5ml paprika
- 1.5ml red chillies
- A pinch of Black pepper

METHOD
1.First of all mix the boneless meat with the lemon juice, salt and cooking oil.
2.Then Take the yoghurt, chopped onion, garam masala, garlic, ginger, paprika, chilli and a pinch of pepper in a blender or food processor for making the paste of all that .
3.Mix into the meat, and then allow it in a frigde for one night.
4. After the next day Firstly thread the meat on to a metal skewers and cook iit in a oven at 180ºC/ 350ºF/ gas mark 4 for about 20 minutes.
5.At last serve it with a coriander chutney.

LAMB KORMA

 
INGREDIENTS

- 1 kg boned lamb, Cut into the pices.
- 10ml cooking oil
- 250 gm sliced onions
- 600ml natural yoghurt
- 3-5 curry leaves
- 2 cinnamon stick
- 6 cardamom pods
- 8 cloves
- 10 peppercorns
- 10ml ground coriander
- 6 red chilli must be dried

METHOD
1.First of all you have to place all the ingredients in a pan and add a enough water into it so that it must be cover.
2.Place it on the heat to boil and allow it for the sim over a low heat for about 45 minutes until the meat is Cooked well, stir it at the interval of 10-15 minutes add water if it is necessary.
3.When you saw that the onions become softened in nature and the oil start to appears on the top surface of the pan, then the curry is ready.
4.Then serve it when it is hot.

LAMB GOSHT

INGREDIENTS

- 20ml melon seeds
- 15ml blanched almonds
- 6ml ginger root must be chopped
- 6ml chopped garlic
- 6ml ground cardamom
- 5ml peppercorns, cracked
- 20ml chopped and must be fresh coriander
- 1 cinnamon stick
- 5ml cumin seeds
- 1 kg boned lamb, cut into pices
- 10ml cooking oil
- 5ml ground turmeric

METHOD
1.First of all you have to roast the poppy and melon seeds along with the almonds in a big dry pan until it become the lightly brown in color then make a paste to it.
2.nicely grind the the ginger, garlic, cardamom, peppercorns and coriander togehter. and then mix the whole cumin seeds into it.
3.Take all the spice mixture and then rubed it on the meat and leave it at least one hour .
4.Now heat the cocunut oil in a large pan that must be oven proof and then fry the meat for 10 minutes, mix it at a regular interval and allow the sim heat for next 5 minutes.
5.Then keep this in a oven to cook at 180ºC/350ºF/ gas mark 4 for 1 hour until the meat is cooked nicely.
6.Spread the turmeric on that and then serve this with a hot rice.