CHILLI PANEER

Ingrediants for CHILLI PANEER:

350 gms Paneer
2 tsp Salt
1 Egg
Oil for frying
1 tsp Ginger-Garlic Paste
1/2 cup Corn Flour
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
1/4 tsp Ajinomoto
2 tbsp Vinegar
2 cups Coarsely Chopped Onions
Little Water

Directions to make CHILLI PANEER :


Cut the paner into cubes.
Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and the water to just coat the paneer pieces with the mixture.
Heat the oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
Heat 2 tablespoon of oil in a wok and stir fry the onions in it over high heat for half a minute.
Add the green chillies, salt, soya sauce,ajinomoto, vinegar and the paneer cubes(fried).
Mix well, and garnish the paneer(chilli) with finely cut spring onions and coriander.
 

Bar-be-que-Dip

Ingredients:

1 tablespoon vinegar

1 tablespoon lemon juice

½ cup water

½ cup onion, finely chopped

2 tablespoon sugar

¼ cup butter

½ teaspoon pepper

½ cup ketchup

2 tablespoon Worcestershire sauce

¼ teaspoon chilly flakes

1 teaspoon salt

1 teaspoon corn flour mixed with 1 tablespoon water.

Method:

1. Combine all the ingredients except the corn flour paste in a deep microwave safe bowl and mix well.
2. Microwave on high for 4 minutes stirring once in between after 2 minutes.
3. Add the corn flour paste, mix well and microwave on high for 2 more minutes. Serve at room temperature.

Singapore Noodles

Ingredients:  1 cup rice noodles;

¼ cup spring onion whites, sliced;

½ teaspoon garlic, chopped;

½ teaspoon ginger, chopped;

1 teaspoon celery, chopped;

¼ cup capsicum, chopped;

¼ cup bean sprouts;

1 teaspoon curry powder;

1 teaspoon Soya sauce;

A pinch turmeric powder;

1 teaspoon sugar;

Salt and pepper to taste;

1 tablespoon oil;

For the garnish: 1/4 cup spring greens, chopped.

Method:

1. In a microwave safe bowl, microwave 2 cups of water on high for 2 minutes.
2. Add the noodles and allow it to stand till the noodles are soft.
3. Drain out all the excess water.
4. In another microwave safe bowl, combine the oil, onions, garlic, ginger and celery and microwave for 30 seconds.
5. Add the capsicum and microwave on high for 1 more minute.
6. Add the noodles, bean sprouts, curry powder, Soya sauce, turmeric powder, sugar and salt and pepper and mix well. Microwave on high for 1 minute.
7. Serve hot, garnished with the spring onion greens.

Poha Chivda

Ingredients:

3 cups thin beaten rice (poha)

1 teaspoon mustard seeds (rai)

1 to 2 green chillies, finely chopped

4 to 6 curry leaves

2 tablespoon roasted chana dal (daria)

1 tablespoon unsalted peanuts

¼ teaspoon turmeric powder (haldi)

1 teaspoon sugar

A pinch citric acid crystal

1 tablespoon oil

Salt to taste

Method:

1. Place the poha in a shallow microwave safe dish and microwave on high for 2 minutes, stirring after 1 minute. keep aside
2. In another microwave safe bowl, combine the oil and mustard seeds and microwave high for 2 minutes.
3. Add the green chillies, curry leaves, unsalted peanuts, roasted chana dal and turmeric powder and microwave on high for 1 more minute.
4. Add this mixture to the poha.mix well and microwave on high for 1 more minute. Cool completely.
5. Add the sugar, citric acid crystals and salt and mix well. store in a air-tight container.

Bengal Tomato Chutney

Ingredients:

2 cups tomatoes cut in large cubes

¼ teaspoon panch phoran seeds

1 tablespoon raisins, soaked

½ teaspoon ginger, cut into thin strips

1 teaspoon green chillies, chopped

1 tablespoon sugar

1 teaspoon oil or mustard oil

Salt to taste

Method:

1. Heat the oil in a microwave safe bowl for 1 minute.
2. Add the panch phoran seed and microwave for 1 minute.
3. Add the tomatoes and salt and mix well. Cover and microwave on high for 3 more minutes.
4. Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.
5. Cool and store refrigerated in an air-tight container.

Cream Cheese Dip

ingredients:

1/2 cup milk
4 cheese slices
2 tablespoons capsicum, finely chopped
1/2 teaspoon cornflour
1/4 teaspoon prepared mustard paste
salt to taste

method:
1.in a microwave safe  bowl, add the milk, cheese slices, capsicum and cornflour,mix well and microwave on high for 2 minutes,stirring once after 1 minute.remove and allow it to cool.
2.add the mustard paste and salt and mix well.serve with nachos or vegetable crudites.

Fish Cutlets

To serve tomatoketchup:

1. In a microwave safe bowl, add ¼ cup of water, fish fillets and salt and microwave on high for 7 minutes.
2. Remove and drain and discard the water and mash the fish to coarse paste using a fork or the back of a spoon.
3. Add the green, chillies, coriander, ginger paste, cumin powder, bread crumbs, egg and salt and mix well.
4. Divide the mixture into 8 equal portions and shape each portion into a flat cutlet.
5. Grease the crusty plate with the oil and using oven + grill option preheat for 3 minutes at 220 c turning the cutlets over after 4 minutes. Serve hot with tomato ketchup.