PANEER BHURJI

RECIPE: 

INGR:

Paneer (Cottage Cheese)        300gm

Onions                                       3

Tomatoes                                  3

Ginger garlic paste                  1/2 tsp (options) 

Green chillies                           5-6

Coriander leaves                      2 sprigs

Cumin seeds/jeera                   1/4 tsp

Mustard seeds                          1/4 tsp

Urad dal                                     1/2 tsp

Turmeric pd                               a pinch

Salt to taste  

Oil                                               2 tbsp

Method:

1. Crumble the paneer finely and keep aside.
2. Chop onion and tomatoes into fine cubes.
3. Dice green chillies finely and chop coriander leaves.
4. Place a pan and pour oil ; keep on medium flame.
5. Put in jeera and mustard seeds; on crackling add urad daal.
6. Stir and put in onions and saute for a minute; add ginger garlic paste.
7. Add turmeric and salt and keep stirring to avoid sticking at the bottom.
8. When onions have sweated and turned pale pink, add tomatoes
9. Saute this mixture for 5 mts. Now add the mashed paneer and mix well
10. Sprinkle with pepper and check for seasoning.
11. Toss for 2 more mts and remove.
12. Serve garnished with coriander leaves.

Note:

• It goes well with chappati/phulka/roti
• Also can be used as a stuffing for sandwiches. 

CARROT HALWA

                                                     

                  

                                                         

RECIPE:  (10-12 servings)

INGR:

Carrots                     750 gms
Cream Milk              1 litre
Sugar                        400 gm
Nuts/Dry fruits         for garnishing
Silver paper/ virk    2 sheets (optional) 
Salt                            a tiny granule

Method:

1. Clean, peel and grate the carrots.
2. Take a thick bottomed pan/ pressure cooker and saute the grated carrots .
3. This can be done on high flame, provided you stir it regularly .
4. Do not add oil/ghee as there is lot of moisture content.
5. When the moisture dries up, pour in cream milk and let the mixture simmer on medium flame.
6. This will take around 20 mts. Stir once in a while.
7. Add a tiny peck of salt; this will blend the taste and brings out the sweetness. 
8. When milk evaporates, add sugar and mix thoroughly.
9. This stage needs constant monitoring to avoid sticking at the bottom.
10. After 10 - 15 mts, when halwa comes to a fine consistency with fat glistening all around, remove.
11. Add slices of pistachios/almonds/walnuts etc.
12. Serve hot decorated with virk if desired.

Note:

• No ghee has been added at any stage.
• The taste of the halwa is robust and healthy this way.
• The cream in the milk gives it a grainy texture.
• Sweetness can be adjusted as desired.
• You can store it in the refrigerator for 2-3 days.