PANEER PAKODA

required:chickpea flour-1/2 cup,riceflour-2 tsp,carom seeds-few,baking soda-a pinch,salt-a pinch,green chutney-1 tbsp[store bought] for stuffing,red chilli pd-3 pinches,oil-to deep fry,paneer-200g,water-for batter
method
make a thick batter with chickpea flour,riceflour,carom seeds,salt,red chilli pd,soda and enough water.cut the paneer into wide pieces and one inch in height.make a pocket in each paneer piece with the help of a knife and apply the green chutney.repeat for all the paneer pieces.dip them in the batter and deep fry.

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BEANS FRY WITH SESAME AND PEANUTS

required:beans-1/4 th kg,dry roasted peanuts-1 handful,toasted white sesame seeds-1 tbsp,black pepper-3 pinches,salt-according to taste,chopped garlic-3 cloves,oil-1/2 tbsp
method
trim the ends of the beans and cut them diagonally.blanch the beans in hot water for 2 min and then strain.run them under cold water.heat a pan with oil and add garlic. when light golden in colour,tip in beans and stir fry until they change colour slightly.add salt,peanuts,sesame and mix well.

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PANEER BUTTER MASALA

required:butter-2 tbsp,oil-1/2 tbsp,paneer-200g diced,onion-1 medium finely chopped or ground,tomatoes-3 small[not the sour type] ,cashews-7 soaked in water for 2 hours,cream-1 tbsp optional,kasoori methi-little optional,tomato ketchup-2 tbsp,garam masala-3 pinches,ginger&garlic paste-3/4 th tsp
method
grind the onion.make a small cut under the tomato and blanch the whole tomatoes.making a cut will help to remove the skin easily after blanching.puree them along with cashews to make a smooth paste.add butter to the pan.tip in the paneer pieces and fry on low flame on all the sides until light golden.remove them to a bowl and soak them in water until completely immersed.now add oil and hot; add onion paste,ginger&garlic paste.fry until they slightly change colour and add the tomato puree.cook until the raw smell disappears and the oil comes through.now add the paneer pieces along with water and tomato ketchup.cook covered and add garam masala.

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MADDUR VADA

required:1 cup-maida,1/2 cup riceflour,sooji or bombay rawa-1/2 cup,ghee-1 tsp,onion-1 medium finely chopped,green chillies-3 fnely chopped,hing-2 pinches,salt-according to taste,coriander-chopped,curry leaves-few chopped,ginger-1 tsp crushed,water-as required,oil-to deep fry
method
mix maida,riceflour,sooji well with ghee.to this add onion,green chillies,hing,salt,coriander,curry leaves,ginger and mix well.add water to make a tight dough and rest for 10 min.make round balls of the mixture and flatten them.deep fry in oil.fry on both sides

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BLUEBERRY RICOTTA CAKE

required:all purpose flour or  maida-1&1/2 cups,ricotta cheese-1&1/2 cups,wild frozen blueberries-1 cup,butter-1/2 cup,sugar-1 cup,vanilla essence-1/2 tsp,baking pd-2 tsp,eggs-3 large,salt-3/4 th tsp
method
leave the butter,eggs outside until they come to room temperature.take two bowls and in bowl sift the flour along with the baking pd.in another bowl cream the sugar and butter.add the eggs and beat nicely.now add ricotta cheese,vanilla essence,salt and mix well again.little by little add the flour into the wet mixture until well combined.pour into an oven proof  9" diameter cake tin which is lined with parchment paper and tap it once so that the mix spreads evenly.now remove the blueberries from the friz and sprinkle all over the mix.bake at 350 F for almost 60 min but keep checking from 53 min onwards.

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BEETROOT SOUP

required:beetroots-2 medium,olive oil-1/2 tbsp,salt-according to taste,black pepper pd-1/2 tsp,onion-1/2 medium,potato-1 medium,water-4 cups,ginger&garlic paste-1/2 tsp,curd-4 tbsp
method
take a pressure cooker and add olive oil to it.when it's warm, tip in onion and when it sweats add the ginger&garlic paste.when the raw smell disappears add the beetroot and potato.stir fry for a min and then add salt,pepper pd,water.cook for 2 whistles and turn off.when it comes to room temperature blend in a mixer jar or use an immersion blender while still hot.beat the yoghurt to smooth consistency.serve hot soup with yoghurt on top.adjust any salt,pepper if necessary

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MUSHROOM AND PANEER SANDWICH

required:onion-1/2 medium size,mushrooms-200g,paneer-100 g,garlic cloves-2 finely chopped,melted butter-to spread on bread,oil-1 tbsp,red chilli flakes-1/4 th tsp,chopped coriander-little,salt-according to taste
method
heat a pan with oil.fry the garlic until it sweats and lightly changes colour.tip in onions and fry until translucent.tip in mushrooms and stir fry until they release water and water dries up.turn off.add crumbled paneer,coriander,salt,chilli flakes and mix well.apply butter to the bread on the outerside and stuff with the filling.cover with another slice and apply butter again.toast in a sandwich maker.

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