Thursday, 6 August 2015

KADHAI PANEER

KADHAI PANEER
 

 
 
 
 
 
INGREDIENTS
  • Paneer (cottage cheese sliced into thick cubes) - 1/2 kg
  • Capsicum (chopped) - 1 medium sized
  • Red bell pepper - 1 medium sized
  • Yellow bell pepper - 1 medium sized
  • Tomato puree - 200 grams
  • Tomatoes (chopped) - 2
  • Cabbage (chopped) - 1/2
  • Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste)
  • Black Pepper - 1/2 teaspoon
  • Dhaniya (coriander) powder - 1 teaspoon
  • Soya sauce - 1 teaspoon
  • Tomato Ketchup - 1-2 teaspoons
  • Oil - for deep frying
 
METHOD
  • Slice all the vegetables and cottage cheese and keep them aside.
  • To make cabbage ready to use, boil water in a pan and add sliced cabbage to it.
  • Bring it to a light boil & turn off the flame.
  • Strain off the excess water and let it dry a little.
  • Cabbage is ready to use.
  • Heat oil for deep frying in a pan.
  • Saute all the vegetables (bell peppers, capsicum, paneer, cabbage) for around 2 minutes to retain the crunchiness in the vegetables.
  • Take them off oil and keep them aside.
  • Next, heat 2 tablespoons oil in a pan.
  • Add tomato puree to it.
  • When it starts leaving oil, add chopped tomatoes and cook for another 2 minutes.
  • Now, add salt, black pepper powder & coriander powder and mix well.
  • After 2 minutes, add all the lightly fried vegetables to this mixture.
  • Now, cook them for around 4-5 minutes till water gets a little dried up.
  • Add tomato ketchup to it and mix well.
  • Turn off the flame.
  • Kadhai paneer is ready to serve.
 
 


Thursday, 7 May 2015

CHECKERBOARD COOKIES

CHECKERBOARD COOKIES
 
 
 
 
INGREDIENTS
 
FOR VANILLA DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 4 tablespoon
  • Butter - 4 tablespoon
  • Vanilla extract - 1 teaspoon
  • Baking powder - a pinch
  • Salt - a pinch
FOR CHOCOLATE DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 5 tablespoon
  • Butter - 4 tablespoon
  • Cocoa powder - 1 tablespoon
  • Baking powder - a pinch
  • Salt - a pinch
 
METHOD
  • First make vanilla dough. Mix all purpose flour, baking powder & salt & keep aside.
  • Next, cream butter & sugar together & add vanilla extract to it.
 
  • Now mix flour mixture together with butter & sugar till a bread crumbs sort of mixture is formed.
 
 
  • Now knead dough by adding a little quantity of milk to it.
 
 
  • Keep it aside.
  • Now, make chocolate dough. Mix cocoa powder, all purpose flour, baking powder & salt & keep aside.
  • Cream butter & sugar together & add it to the flour mixture till a bread crumbs sort of mixture is formed.
 
 
  • Add a little quantity of milk & knead it into a soft dough.
  • Now flatten both the dough separately into a round thick slab.

 

 
  • Next, wrap them in a cling wrap & refrigerate it for around 1-2 hours.
  • After 1-2 hours, take them out & slice into thick long strips.


 
  • Now, in order to make the checkerboard pattern.
  • Place two chocolate strips & one vanilla strip alternatively for the bottom layer.
  • Now, for the middle layer, place vanilla strip on top of chocolate layer & chocolate layer on top of vanilla layer.
  • Similarly, place strips for the topmost layer.

  • Once this is done, press the layers together to form the checkerboard pattern.
  • Now slice it into square checkerboard cookies using a sharp knife.

  • Assemble the left over dough & make any pattern of your choice using the leftover dough.
  • I made round cookies using the same.



  • Grease a cookie sheet with a little oil.
  • Place the cookies on the cookie sheet & they are ready to be baked.
  • Leave enough space between the cookies to allow them to rise perfectly.
  • Preheat oven at 180 degrees Celsius for around 5 minutes.
  • Bake it for around 13-15 minutes at 180 degrees Celsius or till they are well baked.
  • Timings may vary according to your oven so keep a check when you bake the cookies.
  • Take them out of the oven.
  • Checkerboard cookies are ready to serve.





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