Khoya Matar Paneer

As the name says this is a very rich and creamy gravy that goes well with Jeera Rice, Rotis and Parathas
It does not contain onions and garlic.So it can be consumed during festive days also

Ingredients
Part 1 - Saute

• Butter - 1 tablespoon
• Oil - 1 teaspoon
• Cumin seeds / Jeera - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Coriander Powder - 1 teaspoon
• Chilly Powder - 1 teaspoon

Part 2 - Grind

• Tomatoes - 4
• Green Chilly - 2 or 3
• Ginger - small piece

Part 3 - Others

• Paneer - 300g (chopped into cubes)
• Boiled Peas - 200g
• Salt - 1 1/2 teaspoon
• Khoya / Mawa - 100g
• Garam Masala - 1/2 teaspoon
• Milk - 1 cup
• Coriander leaves - little

Method

Step 1 - Saute

• Melt butter and heat oil,Splutter cumin seeds
• Put spice powders ie turmeric, coriander and chilly powders.Saute it well

Step 2 - Tomato Paste

• Grind tomatoes, ginger and green chillies to a fine paste
• Pour it to the kadai and cook it with the closed lid
• Stir it occasionally till the raw smell goes

Step 3 - Khoya Mater Paneer

• Add khoya and blend it well
• Put paneer cubes
• Add boiled peas and mix well

• Add salt and sprinkle garam masala
• Pour milk and let it boil
• Garnish with coriander leaves

Serve with rotis

Shahi Paneer

This is a very rich and creamy side dish for Rotis and Pooris.Iam sure kids would relish this side dish more than the main course

Ingredients
Part 1 - Tomato Paste

• Tomato - 3 nos
• Ginger - little
• Green Chilly - 2 nos

Part 2 - Tadka and Powders

• Butter  - 2  tablespoons
• Cumin seeds / Jeera - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala Powder - 1 teaspoon
• Kashmiri Chilly Powder - 1 teaspoons
• Turmeric - 1/2 teaspoon
• Salt - 2 teaspoons

Part 3 - Cashew , Paneer and Cream

• Cashews - 20 nos
• Paneer - 2 cups (finely chopped)
• Thick Cream / Malai - 100 ml can

Part 4 - Garnish

• Coriander leaves - few

Method

Step 1 - Preparation

• Grind tomatoes, green chilly and ginger into a thick paste without adding water

• Heat 1 tablespoon of oil of oil in a kadai and fry paneer in it.Keep it aside
• Soak cashews in warm water for 10 minutes and grind it to a smooth paste

Step 2 - Frying Tomato Paste

• Melt butter in a kadai and crackle jeera seeds
• Pour the ground tomato paste and little water.Cover and cook it in a low flame till the raw smell disappears
• Add all the powders given under "Part 2"

Step 3 - Shahi Paneer

• Add cashew paste and mix well
• Add thick cream / malai and stir it 
• Finally add the fried paneer to it and boil for 2 minutes
• Garnish with coriander leaves and switch off the stove

Shahi Paneer is ready.It goes well with Rotis, Parathas and Vegetable Biryani as well

पनीर मक्खन वाला / Paneer Makkhanwala / Paneer Butter Masala

This is restaurant type Paneer Butter Masala (PBM) which goes well with Phulkas and Jeera Rice

Ingredients

Part 1 - Fry and Grind

• Oil -  2 tablespoons
• Tomato - 3 nos
• Onions - 2 nos
• Ginger - one small piece
• Garlic - 6 nos 
• Cashews - 20 nos
• Coriander leaves - little

Part 2 - Spices / Masala

• Butter - 1 tablespoon
• Cumin seeds / Jeera - 1 teaspoon
• Bayleaf - 1
• Cardamom - 2 nos
• Kashmiri Chilly Powder - 2 tablespoons
• Coriander powder - 2 teaspoons
• Garam masala powder - 1 teaspoon
• Salt - 1 1/2 teaspoons
• Kasuri methi - 2 tablespoons

Part 3 - Topping

• Full cream milk - 1/2 glass or Fresh cream - 2 tablespoons
• Paneer cubes - 200 g
• Honey - 2 teaspoons (optional)
• Coriander leaves - little (garnish)

Preparation

Onion Tomato Puree /Paste

• Heat oil in a kadai.Fry ginger and garlic till the raw smell goes
• Add tomatoes with a pinch of salt and saute it
• Put onions and fry it
• Make sure tomatoes becomes juicy (see the picture)
• Switch off the stove and add cashews.Cool it
• Put coriander leaves and grind it into a thick puree.Do not add water

Meanwhile soak paneer in luke warm water for atleast 15 minutes

Keep the puree and paneer ready

Method

• Melt butter in a kadai.Sizzle cumin seeds first and add bay leaf , cardamom
• Pour in the Onion Tomato Puree prepared above.Wash the mixer jar with little water and pour it here
• Close the lid and cook for 5 minutes
• Put the spice powders, salt and crushed kasuri methi leaves.Swirl it and mix well
• Close the lid and keep in simmer flame for 5 minutes
• Pour milk or fresh cream and stir it
• Now add paneer cubes and mix well.Cook for 2 minutes
• Add honey if desired and switch off the stove
• Garnish with coriander leaves.Keep it closed for atleast 10 minutes so that the flavours are well infused
• Serve with Phulkas /Jeera Rice

Tofu Oats Toast

I read an article on "Tofu" recently.It has low GI and adds lesser calorific value - which means it is good for weight loss.It also contains good amount of calcium, iron , amino acids and other micro nutrients.

Even kids allergic to milk and milk products are recommended to go for Soya and its products

Needless to say I got this recipe from a TV show but I altered it

This is done on a Tawa and not deep fried

Ingredients

• Tofu - 1 packet (200g)
• Roasted gram flour - 1 cup
• Rice flour - 1/4 cup
• Chilly Powder - 2 teaspoons or as needed
• Salt - 1 teaspoon
• Lemon juice - 1/2 teaspoon(optional)
• Chopped coriander leaves - little
• Crushed oates - as required
• Oil - for shallow fry

Note: The original recipe uses only Besan Flour.Green chilly paste is used instead of chilly powder.Lemon and coriander were not included

Method

• Wash the tofu bar in running water once
• Cut into thin slices / lengthwise
• Meanwhile mix roasted gram flour, rice flour, chilly powder and salt.Pour water carefully to form a thick batter
• Add lemon juice if needed.Put chopped coriander leaves and mix well
• Now dip each and every cut tofu slice in the batter and coat with crushed oats.See the picture below
• Heat a tawa.Spread one teaspoon of oil in it
• Carefully toast the coated tofu one by one
• Make sure it is toasted well on all the sides.The colour will be golden brown
• Repeat the same process for each and every coated tofu

• It will be crispy.Serve hot with tomato sauce