Paneer Makhani

Ingredients:

Paneer cubes
Curd
Ginger-garlic-green chilli paste
Turmeric powder
Salt
Cashew paste
Butter
Tomato puree
coriander leaves

Method:

Marinate paneer in curd, ginger-garlic-green chilli paste, turmeric powder and salt for about half an hour. Heat some butter in a pan. Add the cashew paste and fry till it is golden brown. Then add the tomato puree to it. Fry fir 3-5 minutes. THen add marinated paneer cubes and a little salt. Cook for some time and garnish it with coriander. Serve hot with chapati.

Shahi Kofta

Ingredients:

1/2 kg tomatoes
3 onion
Boiled potatoes
grated paneer
khoya
finely chopped onion
raisins
salt
white pepper powder
cashew
pistachios
almonds
ghee
ginger-garlic paste


Make a paste of:

2 tbsp grated coconut
3 green chillies
1 pc ginger
1 piece ginger
1 tsp dhania
1 tsp jeera
3 dry red chillies
2 tej patta
6 cloves
3-6 black peppercorns
1 tbsp charoli
1 tbsp cashews
1 tbsp khus-khus



Method:

For kofta:

Boil potatoes and mash them. Add grated paneer and salt.

Stuffing of kofta:

Mix khoya, finely chopped onion, raisins, cashews, pistachios, almonds, salt and pepper. Stuff this mixture in the potato paneer mixture. Make koftas and deep fry.

For the gravy:

Heat some oil in a pan. Add onion paste. Cook till light brown. Add tomato puree. Fry for 5 minutes. Add 2 cups of water. Cook for another 5-7 minutes. Add the paste mentioned in ingredients. Cook till the gravy is thick. Pour gravy over kofta while serving. Garnish with coriander leaves and or grated paneer.

Nut chocolate

Ingredients:

200 gms milk chocolate
100 gms mixed chopped nuts

Method:

Melt the chocolate in a double boiler and let it cool for 10 minutes. Add the nuts and mix it. Put in moulds or set spoonfuls on butter paper. Keep in fridge till set.

Chocolate - Rum and raisins

Ingredients:

125 gms chocolate, melted (don't temper)

50 gms raisins, soaked overnight in rum.

Method:

Mix the above ingredients. A dough like mass will form, easy to handle and non-sticky while handling. Prepare round balls. Refrigerate. If desired, coat the rum balls in tempered chocolate and then refrigerate on butter paper for two days.

And some more...

Alternatively, you could roll the rum balls in unsweetened cocoa powder and then set them.

Mint truffle

Ingredients:

125 gms cooking chocolate, don't temper

50 gms fresh cream

praline to coat

spearmint essence, liquid based oil essence can also be used

Method:

Melt the chocolate in a double boiler. Using a whisk gradually add cream and essence. Place in the freezer/refrigerate till firm. Using a melon scooper or a large spoon, remove small quantities of the ganache, forming balls coat these in broken praline. Serve immediately in buttercups.

And some more:

Instead of mint essence, try using butterscotch or columbian coffee essence, the possibility of using various essences is endless.

Chocolate - Crackle bar

Ingredients:

125 gms tempered chocolate
3/4 cup cornflakes
1/4 cup chopped walnuts

Method:

Mix the above together. Pour this mixture in a bar mould and tap the mould to remove air bubbles. Refrigerate for a day and a half.

And some more:

Pour plain tempered chocolate in the bar mould to make a deluxe bar of chocolate.
Flavour the chocolate with mint/cinammon oils. Makes an impressionable gift.
Add rice crispies instead of cornflakes
Add other lightly baked nuts instead of walnuts. 

Shahi Makhanwala

Ingredients:

Paneer made from 1 ltr. milk, cut into strips
500 gms tomatoes cut into small pieces
250 gms Finely chopped onion
100 gms cauliflower cut into pieces
1 tbsp raisins
1 tbsp cashew pieces
1/2 cup curd
1 cup milk
4 tbsp butter or ghee
paste of 6 kashmiri chillies
2 tbsp dhania powder
1 tsp jeera powder
3 tej patta
6 cloves
paste of 4 green chillies
1 inch piece of ginger
1 tbsp cashew paste

Method:

Fry paneer. Heat some butter in a pan. Add the finely chopped onion. Cook till it turns brown. Put the dry paste and tomatoes. Cook till the tomatoes are tender. Then add all the other ingredients and salt. Boil. Cook till done. Garnish with coriander leaves and grated cheese.

Chocolate!

Butter Paneer

Ingredients:

4 onions, thinly sliced and fried
7-8 tomatoes
3 1/2 tsp sesame seeds
1 tsp khus khus
small elaichi
cloves
garlic
8-10 green chillies
kasoori methi
salt
dhania powder
chilli powder
turmeric powder
butter
1 n 1/2 tsp ajinomoto
1/2 cup tomato ketchup
orange colour

Method:

Slice the onion and fry till brown. Grind it to a paste along with tomatoes and garlic. Soak sesame seeds and khus-khus separately. Make separate pastes. Take oil in a pan. Add elaichi and cloves powder. Then add the tomato and onion paste. Cook till the oil separates. Then add the sesame and khus khus paste and cook for some time. Add salt and all dry masalas. Add kasoori methi and long sliced green chillies. Mix well.

Take another pan. Add butter, ketchup, kasoori methi, green chillies, ajinomoto and orange colour. Mix well. Add this mixture to the previous mixture.

Marinate paneer in curd, salt, all dry masalas, ginger-garlic-green chilli paste, garam masala powder, orange colour, tandoori masala, lime for 1-2 hrs. Take some oil in a non-stick pan. Add the paneer cubes. Cook till the water and curd dries up and the paneer is cooked. Add the paneer pieces to the mixture. Add water as required to the mixture for gravy.

Granish with coriander leaves and grated paneer or cheese.