CHEF'S CHOICE

  for gulab jamun balls khoya- 500g flour- 2tbsp Milk- 1 litre for sugar syrup water- 750ml sugar- 1.5 kg cardamom powder- 1tsp Rose water- 1.5 tbsp In a pot add water, sugar, cardamom powder and lemon juice cook till it become 1 string consistancy. keep it aside. when syrup is slightly warm (luke warm) tan add rose water and keep aside. In a pot boil milk and than add lemon juice to curdle the milk. strain it with the help of muslin cloth squeeze gently to remove water. now mash khoya with the help of palm. than mix chenna, khoya and flour (maida) knead a dough make a small balls from the dough. deep fry the ball in medium hot oil till golden colour(ghee can also be used)                                                                                         ...

For marination Paneer- 300g capsicum- 1 onion-1 hung curd- 6 tbsp kashmmiri red chilli paste- 3 tsp black salt- 1tsp jeera powder-1 tsp garam masala-1 tsp kasoori methi- 1 tsp mustard oil- 1 tbsp For gravy onion- 2 tomato- 2  butter- 2 tbsp garlic chopped- 1 tsp ginger and garlic paste- 2 tsp garam masala - 1 tsp turmeric powder- 1/2 tsp jeera powder- 1 tsp corriander- 1 tsp fresh cream - 1 tbsp kasoori methi- 1 tsp salt- to taste For paneer tikka cut paneer, capsicum and onion into dice and add ginger and paste. keep aside in a bowl add hung curd, kashmiri red chilli powder, garam masala, jeera powder, black salt, mustard oil and kasoori methi. mix it well. mix onion, capsicum and paneer with the above marinate and refrigerate for 30mins. skewer the paneer, capsicum and onion alternatively. cook in the oven for 8 mins at 180c. alternatively cook it on tandoor. For Gravy Heat oil in a pan add onion cubes and cook till golden colour. then add tomato cubes, cashewnut and ...

  Paneer - 500g capsicum-1 red bell pepper- 1 Onion cubes- 1 large Hung Curd- 150g Kashmiri red chilli paste- 1.5 tsp Garam masala-1 tsp Jeera powder-1 tsp Black salt- 1 tsp Mustard oil-1 tbsp Kasoori methi-1 tsp Chat masala-1 tsp Cut paneer in 2inch cubes. cut capsicum and red bell pepper into cubes slitly bigger than paneer Marinate paneer with ginger and garlic paste In a bowl add hung curd, kashmiri red chilli paste, garam masala, jeera powder, black salt, chat masala, mustard oil and kasoori methi whisk it well.  then mix paneer, capsicum and red bell pepper in the marination. coat it nicely. skewer the paneer and cook it in a oven for 8-10 mins at 180c serve hot with mint chutney

  Tomato chopped- 2 cup coriander chopped- 2 tbsp bay leaf- 1 black cardamom- 2 black pepper crushed- 1/4 tsp cumin seed- 1/2 tsp ginger and garlic paste- 1/2 tsp Cut tomato into dices and grind it with water. strain it in a bowl. Heat oil in a pan add jeera, black cardamom and bay leaf. add Ginger and garlc paste. cook till its raw flavour goes away.  then add kashmiri red chilli powder and add tomato puree. simmer it till raw flavour of the tomato goes away. add crushed blacked pepper check seasoning add coriander chopped and switched off the flame serve hot with croutons 

  For filling moong dal - 1 cuo sugar- 1 cup cardamom powder- 1 tsp nutmeg powder- 1/2 tsp ghee-1 tbsp For dough whole wheat flour- 2 cup salt- to taste water- to knead a dough oil- 1 tbsp soak moong dal for 2hrs Make a soft dough with whole wheat flour, salt, water and oil. Keep aside for 20 mins. boil moong dal till it becomes soft. Heat ghee in a pan and add moong dal. cook till dal become semi dry. cool it completley and grind moong dal with sugar, cardamom powder and nutmeg powder. puran puli filling is ready. make a small ball of dough and stuff this filling. make a small peda and make a parantha. heat tawa and cook parantha by applying ghee on it  serve hot with kadhi.

  Black dal 200g Rajma- 50g Butter- 3/4 cup Tomato- 1.5 cup Ginger and garlic paste- 2 tsp salt- to taste Kashmiri red chilli powder- 2tsp Kasoori methi-1 tsp fresh cream- 1/2 tbsp Soak whole black urad dal and rajma for 4-5 hr. Drain the water. Boil dal and rajma with 3 cup of water with salt, kashmiri red chilli powder, butter and ginger & garlic paste.  Simmer it it dal becomes soft Heat butter in a pan add ginger & garlic paste, kashmiri red chilli powder and garam masala.  Add tomato puree  and cook fat float on the surface.     Now add boiled dal. bring it to boil (add water if the mixture is too thick) and then add butter. Add fresh cream and kasoori methi. mix it well. switch off the flame Garnish with fresh cream and coriander sprig.