STUFFED TOMATO RECIPE

Ingredients:

5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt, Red chili powder to taste. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil

How to make bharwan tamatar:

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.

BESAN KE LADOO indian sweet dish

Ingredients

4 cups Gram Flour
1 cup Pure Ghee
2 cups sugar
1 tsp Powdered Cardamom
1/2 cup chopped Almonds and Raisins

Method

• Heat the ghee in a pan.
• Add the gram flour and fry it on a low flame stirring continuously till brown.
• Once it is browned, let it cool.
• Add powdered cardamom and sugar. Mix well.
• Add chopped almonds and raisins.
• Shape into ladoos and serve.

KHEER indian festival sweet dish

Ingredients

1/4th cup Long grain Rice (washed and drained)
4-5 cups Milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3tbsp. sugar or as desired

Method

• Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
• Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
• Add the sugar and stir until completely dissolved.
• Remove from heat and serve either warm or chilled.

Paneer Makhan Wala recipes

Ingredients
paneer - 100 gms
onion - 100 gms
tomato - 100 gms
oil - 1/4 cup
cashew / kuskus paste - 80 gms
milk - 1 cup
chilly pdr - 1 tb spn
dhaniyapdr - 1 tb spn
turmeric pdr - 1/2 tsp
tomato sauce - 2 tb spn
ginger paste - 1 tsp
garlic paste - 1 tsp
butter - 1 tb spn
jeera - 1 tsp
kasuri methi - 1 tb spn
pudina chopped - 1 tsp
coriander chopped - 1tb spn

Method
1. Chop onion and tomato finely.
2. Fry paneer and keep aside (optional).
3. Pour oil in a kadai, season jeera ,kasuri methi, chopped pudina and chopped onion.
4. Fry till golden brown, add tomatoes and saute till it becomes pulpy.
5. Then add ginger, garlic paste and stir for few secs.
6. Then add all powders and when oil shows separate, add milk and tomato sauce.
7. Add salt. When the gravy thickens, add paneer.
8. Allow it to boil for few secs. Garnish with coriander leaves.
9. Serve hot with any type of Indian bread.

Palak Paneer Recipes

Ingredients

2 - fresh palak bunches 5 - garlic flakes 1 inch - ginger piece 1 cup - boiled milk 250 gms - paneer 2 to 3 - medium sized onions 2 - green chilies 2 tbsp - olive oil salt to taste For Paneer: 1. Cut about 250 gms of paneer into cubes. 2. Heat oil at medium temperature and then fry the paneer pieces. 3. Once fried, add them into milk. 4. Milk helps to keep them soft. For Palak: 1. Chop the cleanly washed palak, along with leaves. 2. Stem can be added only if they are tender. 3. Add the chopped palak and a small piece of ginger into the boiling milk (1 cup). 4. Let it boil till the palak becomes very soft. 5. Remove milk and keep palak aside to cool. 6. The significance of using milk is to remove the typical raw smell of palak that usually exists even after cooking whereas ginger adds extra flavour to it. 7. Cut 2 of medium sized onions and green chilies into thin long pieces. 8. Fry onion, chilies in little oil till onion turns golden brown in colour. 9. It is very important to add onions proportionately as excess of onion may result in loss of palak colour (usually palak looks black instead of green) 10. Add fried onions and chilies along with palak, 5 garlic flakes and ginger into the blender. Blend well till it becomes a fine soft paste. 11. Fry the finely chopped onion in rest of the oil till its colour changes to golden brown. 12. Add the palak paste to this and add salt to taste. 13. Addition of salt while cooking results in the oil to float at the top at a faster rate. 14. Floating of oil indicates that the palak is sufficiently cooked. 15. Add the paneer pieces in the palak. 16. Let it cook for another 5 mins. The dish is ready to serve.

Badam Pista( indian badam pista sweet dishes) how to make

Ingredients :
	Refined flour	- 250gm
	Sugar	- 3tbs
	Ghee or oil	- 1cup
	Powdered cardamom	- 3nos
	Sliced almond (badam) seeds	- 10gm
	Pistachios (Pista)	- 10gm
	Water	- a small glass

Method :

Boil water with the sugar. Stir continuously until the solution thickens. Remove from fire and keep aside.

Sieve the flour. Mix cardamom powder in the flour and knead with warm water to make a fine dough. Make small balls and flatten it into rounds, squares or triangular shapes.

Heat ghee or oil in a pan and deep fry the prepared rounds till it puffs out. Allow oil to drain. Keep this in the sugar solution for some time. Decorate with almonds and pistachios.