Chilly Paneer

Serving: 3 people

Ingredients:

400 Grams Paneer

Oil for deep frying

For the batter:
All-purpose Flour - 4 TbspCorn

Corn Flour - 2 Tbsp

Salt - 1 tsp

Water - 1 cup

For the sauce:
Oil - 2 Tbsp

Onion - 1.5 medium, chopped finely

Green Chilies - 4 cut diagonally

Garlic - 3 large cloves, chopped finely

Ketchup - 2 Tbsp

Red Chili Sauce - 2 Tbsp

Soy Sauce - 4 tsp

White Vinegar - 2 tsp

Water - 4 Tbsp

Corn Starch - 2 tsp

Spring Onions - 4 stalks, cut diagonally for garnishing

Salt -1 Tbsp

Method:

Heat Oil in a medium non-stick pan.

Add Onions, Green Chilies and Garlic and cook until Onions are light brown.

Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.

Add Soy Sauce and Vinegar and mix well.

Mix 2 tsp Corn Starch with 1.5 Cup Water and add it to the pan.

Cook for5 minutes until sauce starts to thicken.

Keep sauce aside

To make batter, add All-purpose flour, Corn Starch, Salt, Water to a small bowl.

Mix until there are no lumps.

Coat cut paneer pieces well with batter and deep fry until paneer is light/medium golden brown color

Finish frying all of the paneer and add it to the pan with the sauce.

Add 1 cup of water and again cook for 5-7 mins

Garnish with Spring onions

Goes well Chinese White rice

Mong Daal

Serving: 3 people

Ingredients:
Take a cup Moog Daal
Pressure Cook it in a pressure cooker ( 4 whistles- with 2 cup of water )
Take one medium tomato
Take one green chili
Take 4 cloves of garlic

One Small Onion
Corrinder for garnishing

Method:
Take 2 TSP of oil in a pan
Add to mustard seeds 1tsp and 1tsp Jeera
When they start making crackling sound add to it chopped garlic( fine strips) , chopped onions and green chili
When garlic become slight brown in color add chopped tomato
Add 1tsp tumeric power . 1 tsp red chili powder, 3 tsp dhaniya jeera powder
Add salt to taste ( say 2-3 tsp )
Add 1 tsp sugar or jagarin if you have
Let it cook for 4-5 min add little boiled daal to it , so it blends well
Then mix it with the remaining daal in the pressure cooker
Let it boil for 10-12 min ,add water for consistency
In the end Garnish with corrinder

Chole

Serving : 2 people

Ingredients: 2 medium tomato

1 medium onion

1 or 1.5 cups of Chick peas

4 tsp Salt

1 tsp kasuri methi

1 tsp cumin seeds

2 small green chilly

1 tsp tumeric

1 tsp red chilly powder

2 Tablespoon Dhania Jeera power

4 tsp Chole masala

2 Tsp curd (optional)

Corinder to garnish

Method :

Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas.

Take 1 Tsp oil in a pan and add cumin seeds

Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.

Pour the above paste in the pan once you hear the crackling sound of the cumin seeds.

Add tumeric powder , salt, dhania jeera, chilly powder, kasuri methi and chole masala and let it cook for 10-12 minutes

Add Yogurt to make the curry little thick (optional)

Add chick peas and let it cook for 10 min

Add water to maintain consistency

In the end garnish with corinder