Paneer Makhmali

Ingredients:
3 cups paneer (cottage cheese),cubed
1 cup onions, sliced
¼ cup milk
1½ teaspoons garam masala
1 tablespoon butter
1 teaspoon oil

To be ground into a thick paste
2 cups chopped coriander
½ cup mint, chopped
2 to 3 green chillies 25 mm.
(1") piece ginger
¼ cup cashewnuts, broken
¼ cup fresh curds
juice of 1 lemon
salt to taste

Method :
1. Pierce the paneer pieces with a fork and marinate them in the ground paste for at least 15 minutes.
2. Heat the butter and oil in a pan and sauté the onions till they are translucent.
3. Add the marinated paneer and sauté for 5 to 7 minutes.
4. Add the milk and simmer till the milk evaporates.
5. Sprinkle with the garam masala and serve immediately.

Soykababs

Ingredients:
3 potatoes boiled
1 cup mixed boiled vegetables
1 tbsp. coriander finely chopped
5 green chillies
1" piece ginger
8-10 flakes garlic
1 cup soya flour
2 tbsp. processed cheese grated
salt to taste
2 tbsp. semolina
oil to deep fry

Method:
1. Mash potatoes well.
2. Crush ginger, chillies and garlic to a paste.
3. Mix together everything except oil and semolina. Knead into a not-too-soft dough. Shape into round 2" wide thick patties.
4. Roll each one in semolina.
5. Deep fry in hot oil, on medium heat, till golden.
6. Flip and fry other side.
7. Serve hot with tomato sauce, salsa, or chutney.

Variations: Semolina can be substituted with fine vermicelli run in the mixie and crushed. If flour is unavailable,soaked, boiled soyabean can be mashed and used instead. Use 1/3 cup beans (dry measure) in place of 1 cup flour. Note that beans must be soaked overnight and pressurecooked till tender.

Tandoori Gobi

Ingredients:
Cauliflower (medium size) 1 no.
Cummin seeds 1 tsp.
Coriander seeds 1 tsp.
Thick cream, well mixed ½ cup
Garam Masala Powder 1 tsp.
Onion (medium size) 1
Ginger 1 cm.
Small tomatoes skinned & chopped 3 nos.
Red chilies 2 nos.
Coriander leaves 1 tbsp.
Oil or ghee 6 tbsps.
Salt To taste

Method :
1. Grind onion, ginger, red chilies, cumin seeds and coriander seeds to a smooth paste. Lightly steam cauliflower and fry in a Kadhai till golden. Take out.
2. Take 2 tbsps. of the used oil for further cooking.
3. Stir-fry ground paste in used oil with sprinkling of water till pale gold, add tomatoes,reduce heat, cover and occasionally stir. Cook for 4 to 5 minutes.
4. Place the fried cauliflower in the tandoor pan / preheated oven.Pour on the tomato- onion mixture, smear with cream. Cover the tandoor for about 15 to 20 minutes.
5. Serve on a platter, pour the sauce over it and sprinkle on top with Garam Masala Powder and freshly chopped coriander leaves.

Hariyali Paneer Tikka

Ingredients:
Paneer 400 gms.
Curds 1 cup
Coriander leaves 2 bunch
Mint 1 bunch
Green chilies 4 nos.
Lemon juice ½ no.
Garlic 30 gms.
Garam masala powder ½ tsp.
Chaat masala powder 1 tsp.
Oil 1 tbsp.
Salt 1 tsp.

Method:
1.Chop Paneer into big pieces.
2. In a vessel take coriander leaves, to it add Curd/Yogurt, salt, chaat masala powder, Garam Masala Powder and lemon juice. Mix well and grind coarsely.
3. Pour in little oil and blend together.
4. Add paneer pieces and mix lightly. Marinate it for ½ hours.
5. Place it on skewers and cook in an oven on high temperature or over a charcoal tandoor.
6. Serve hot.

Potato Palak Kababs

Time: 15-30 mins
Making time: 45 minutes
Makes: 6-7 servings

Ingredients:
Mix together
3 large potatoes, boiled, skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste

Mix together
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, choppedpepper to taste
salt to taste

Other ingredients
Oil to shallow or deep fry

Method:
1.Mix together all ingredients along with potato. Keep aside.
2. Blanche spinach in some boiling water, drain.
3. Run in colander under tap water. Press out all water, to remove excess moisture.
4. Mix together all ingredients for spinach, except cornflour.
5. Put to heat mixture in non-stick pan, on low flame.
6. Stir and cook till well blended, add cornflour.
7. Cook till mixture is thick like a soft lump. Cool both mixtures.
8. Divide both mixtures into 6-7 portions each. Make round balls of both, separately.
9. Make a flat pattie of half a ball of potato mixture.
10. Place a spinach ball in centre, press down gently to flatten on pattie.
11. Make pattie with other half of potato mixture. Place over spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an oval kabab.
12. Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes or till required.
13. Shallow fry in a nonstick flatbottomed pan.
14. Flip sides and fry to a golden on other side.
15. Cut into halves before serving, hot and crisp. The filling is clearly visible inside.
16. Serve hot with tomato or sauce.

Shelflife: Best fresh after frying, Unfried 1 day refrigerated

Rice-Ball Kababs

Ingredients:
2 cups left over cooked rice
1/4 cup chopped coriander
1 tsp tomato sauce
1" ginger
2-3 flakes garlic
3 tbsp. wheat flour
1 1/2 tsp. red chilli powder
salt to taste
2 tbsp cheese grated (optional)
Oil to deep fry

Method:
1. Make paste of ginger-garlic.
2. Keep 1 tbsp. flour aside.
3. Mix all the other ingredients.Shape into balls, kabab sized.
4. Roll them in the dry flour kept aside.
5. Deep fry in hot oil on medium flame, till golden brown.
6. Serve hot with sauceGarnish the plate with cool slices of cucumber, tomato and onion.
7. Insert a toothpick in each kabab for decorative effect

Paneer Phudina Kabab

Preparation Time : 15 Minutes
Cooking Time : 5 MinutesS
Serves / Makes : 5 Persons

Ingredients:
Paneer 200 gms
Hung curd 1 cup
Garlic-Ginger paste 1 tbsp
Green chilli paste 2 nos
Mint leaves 1 cup
Corriander leaves 1/2 cup
Besan 1 tbsp
Ajwain powder 1/2 tsp
Jeera powder 1/2 tsp
Black salt 1/4 tsp
Chat masala 1/4 tsp
Kasori methi powder 1/2 tsp
Butter 1-1/2 tbsp(optional)
Salt to taste

Method:
1.Cut paneer in to 1-1/2" cubes.
2.Make paste of mint and corriander leaves in a mixer without adding water.
3.Take fry pan add 1/2 tbsp of butter or oil,when it melts put 1 tbsp of besan and mix continuosly for 1/2 minute,keep aside.
4.Take 1 bowl put curd,mint paste and mix very well.
5.Now add all other ingredients except paneer and mix very well.
6.Now coat paneer cubes one by one in mint curd paste in a bowl and keep in a fridge for 30 minutes.
7.Now take square glass bowl (micro proof) and put 10-12 coated paneer pieces in a glass bowl and micro high for 4 minutes.
8.Take 1 tbsp butter(optional)melt and put on panner pieces,and micro high for another 1 minute.
9.Serve hot decorated with any kachumber.

Paneer Taash Kabab

Ingredients:
Paneer (cottage cheese), sliced into 7 400 gms.
Onions sliced 2 nos.
Tomatoes sliced 2 nos.
Homemade mint chutney 8 tbsps.
Sliced cheese 8 nos.
Any cheese, grated (optional) 1 cup
Freshly crushed black pepper ½ tsp.
Fresh cream 1 tbsp.

For marinade
Hung yogurt 1/3 cup
Red chilli powder 2 tsp.
Coriander powder 1 tsp.
Cumin powder 1 tsp.
Ginger/garlic paste 4 tsps.
Homemade garam masala 1 tsp.
Mustard oil 2 tbsps.
Chaat masala to taste.
Salt to taste

Method:
1. Mix well all the marinade ingredients and spread evenly on the sliced paneer.Keep aside for 10 minutes.
2. Spread mint chutney evenly on the sliced paneer.
3. Arrange sliced onions and tomatoes on each sliced paneer and cover with the sliced cheese.
4. Stack each layer of sliced paneer one on top of the other, by repeating the process.
5. Make a mixture of cream and crushed black pepper and pour over the top layer.
6. Place the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
7. Cut into desired equal sizes.Serving suggestion: to turn this dish into non-vegetarian, substitute paneer with chicken escalops, roll in a roomali roti and serve hot.

Mushroom Shammi Kebabs

Ingredients:
Mushroom 250 gms.
Channa dal 30 gms.
Onions(chopped) 2 nos.
Garlic 6 flakes
Ginger(finely chopped) 1" piece
Red chilies(deseeded) 2 nos.
Green chilies(chopped) 3 nos.
Bay leaves 2 nos.
Cardamon 4 nos.
Peppercorns 6 nos.
Cinnamon 1" piece
Cloves 5 nos.
Cumin powder ½ tsp.
Mint leaves(chopped)
Few sprigs
Bread slices 2 nos.
Curd 1 tbsp.
Oil 1 tbsp.
Oil for frying
Salt to taste

Method:
1.Soak channa dal for 3 hours.
2.In a pressure cooker add half the chopped onions, mushroom,channa dal, garlic, ginger, cloves, peppercorn, cardamon, cinnamon, cummin powder,bayleaves and salt. Pressure cook for 2 minutes using minimum water.
3.Heat 1 tbsp. oil in a pan and fry rest of the onions till golden brown. Mix in the green chilies and mint leaves and stir fry for a minute. Remove from the flame and keep aside for the filling.
4.Dry any water remaining in the mushroon mixture, cool and grind with curd.
5.Soak the bread in water, squeeze out the water and add to the mixture. Mix well.
6.Shape this mixture into small balls and stuff the onion chili mixture into the balls and pat to form cutlets.
7.Shallow fry the kababs and serve with mint chutney or sauce.

Harabhara Kabab

Ingredients:
Boiled potatoes 400 gms.
Boiled green peas 100 gms.
Boiled spinach 100 gms
Chopped green coriander 2 tbsps.
Chopped green chili 1 tbsp.
Chopped ginger 1 tbsp.
Chaat masala 1 tsp.
Cornflour 2 tbsps.
Oil for deep frying
Salt As per taste

Method:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Squeeze out excess water of spinach and chop finely.
4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.
6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
7. Serve hot.

Vegetable Kababs

Preparation time: 25 minutes
Cooking time : 15 minutes
Servings :4-5 persons.

Ingredients:
500 grams of grated white pumpkin
2 grated onions
2 medium sized boiled potatoes, grated.
3 tablespoons of gram flour (besan)
2 tablespoons of chopped coriander
5 green chillies, chopped
1 tablespoon shah-jira salt to taste.

To be mixed into a masala mixture (for serving)
1 teaspoon chilli powder
1 teaspoon amchur powder
½ teaspoon of salt.
2 onions, finely chopped.

Method:
1. Sprinkle 2 teaspoons of salt on the grated vegetables and leave for 20 minutes. Squeeze out the water.
2. Add the remainig ingredients and shape into small round balls.
3. Deep fry in hot oil.
4. While the balls are hot, press them flat. Sprinkle the masala mixture on top and serve hot.