Paneer Bhurji (Scrambled Cottage Cheese)

Preparation Time:   15 mins

Cooking Time:       30 mins

Ingredients:

Paneer \ Cottage Cheese         200gms

Chopped Onion                      2 medium

Chopped Tomato                    2 medium

Chopped Capsicum                 ½

Chopped Coriander                4 tbsp

Pepper Powder                       1 tbsp

Chopped Chili                         2 tbsp

Turmeric powder                     ¼ tbsp

Oil                                          6 tbsp

Salt                                         As per taste

Preparation:

In a big mouthed pan, pour the oil.

Add the chopped chili and onion.

Cook on low to medium flame, and keep it covered with a lid.

Once the onion turns translucent, add the chopped capsicum, turmeric powder, pepper and salt

Sauté, until the capsicum is semi cooked.

Add chopped tomato, and sauté for another 5 minutes

Add the paneer and cook for another 15 minutes, on low flame.

Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.

Turn it into a glass bowl, and generously sprinkle the chopped coriander leaves on it.

Paneer Paratha

Preparation Time:   15 mins

Cooking Time:       20 mins

Ingredients:

Wheat Flour                            4 Cups

Paneer \ Cottage Cheese         200gms

Chopped Onion                      1 medium

Chopped Tomato                    2 medium

Pepper Powder                       1 tbsp

Chopped Chili                         2 tbsp

Turmeric powder                     ¼ tbsp

Oil                                           6 tbsp

Salt                                          As per taste

Preparation:

In a big mouthed pan, pour the oil.

Add the chopped chili and onion.

Cook on low to medium flame, and keep it covered with a lid.

Once the onion turns golden brown, add the chopped tomato, turmeric powder, pepper and salt

Sauté, until the tomato is cooked and forms sort of paste with onion.

Add the paneer and cook for another 15 minutes, on low flame.

Keep the pan covered with a lid all the time while cooking to avoid loss of moisture content.

Keep the cooked paneer aside.

Prepare the dough, using flour.

Take small amount of dough, and place it on a lightly floured surface.

Flatten it into a small disc.

Roll it into a small circle, slightly bigger than your palm.

Place some stuffing in the center.

Bring the edges together, and pinch them at the top.

Flatten them using your palm, and roll them to form a circle.

Heat the skillet, and place the paratha on it.

Put some oil all around, and allow it turn into golden brown.

Turn it the other side and do the same.

Serve hot with a spoon of butter or it!!

Dal Makhni

Preparation Time:   3 hrs

Cooking Time:       40 mins

Ingredients:

Whole Masoor Dal \ Black Lentil                1  Cup

Rajma \ Kidney Beans                              ¼ Cup

Jeera \ Cumin Seeds                                1 tbsp

Dal Chini \ Cinnamon                                1 medium size piece

Laung \ Clove                                           2 pieces

Elaichi \ Cardamom                                  3 pieces

Garam Masala                                         ½ tbsp

Turmeric Powder                                      ¼ tbsp

Chopped Onion                                        1 Large

Ginger Garlic Paste                                  ½ tbsp

Fresh Cream                                           100 gms

Unsalted Butter                                        25 gms

Chopped Green Chili                                 2 tbsp

Chopped Coriander \ Cilantro                     4 tbsp

Salt                                                         To taste

Preparation:

Soak masoor dal and rajma separately for 3hrs.

Boil the rajma, drain the water and keep it aside.

Now boil masoor dal in 3 cups of water along with dal chini, elaichi and laung. (Do not drain the water, this will be used further for cooking)

In a big mouthed pan, heat 2 tbsp of oil and then add the butter.

Add jeera and on a medium flame and heat, until crackling sound is heard.

Add green chili chopped onion and sauté, until the onion turns golden brown.

Add turmeric powder, garam masala, ginger garlic paste and sauté, until oil is seen at the edges.

Take the rajma, in a bowl and slightly blend it.

Now add the masoor dal and rajma to the pan and let it cook on medium to high flame, until the first boil comes.

Add half of the cream and let it cook on low to medium flame for another 5 minutes.

Switch off the gas.

Turn the dal makhni in a serving vessel and generously spread the remaining fresh cream and chopped coriander on it.

Note:
The water used to boil masoor dal should be used for cooking as it has the extracts of the masala.
The rajma and masoor dal should be absolutely cooked after boiling, such that if pressed between thumb and finger it feels soft.