Paneer Wrap

Ingredients: 

For the wrap1 cup maida
1/2 cup corn flour (makkai ka atta)
1/4 cup atta
1 tbsn oil
Salt

For stuffing
8 garlic pods
1 cup corriender leaves
6 green chilles
1 tsp thyme
1 tsp tarrogon
1 tsp red chilli flakes
4 tbsn thick curd
2 to 4 tbsn maida
Bread crumbs
Salt
2 big onion
2 big capcicum
Few lettuce leaves

For red chutney40 red chilli whole
20 garlic pods
1/2 cup spring onion leaves
1 tbs vinegar
Salt


Method
To Make Wrap:
Mix all ingredients and make a medium stiff dough and roll big rotis and just cook on tawa slightly and cover all wraps in a cloth and keep as it is kept soft.

To Prepare Panner:
For paneer cut in medium size cubes and keep aside. Then grind the corriender, garlic, green chillies and take out in a bowl put all other ingredients including curd accept Maida then marinate the paneer in mixture & keep in freezer for 1 hour till mixture is firmly stick on paneer.

Now take the maida make a liquid paste not thick not thin but medium put salt in it and in another plate take bread crumbs put chilli flakes, salt and oregano now take out paneer from freezer and dip in maida batter & then dip in crumbs and freeze for 4 hours or over night then take out and shallow fry all paneer and keep aside.

Now cut onions and capcicum put salt and chat masala in it and mix well.

Now take one wrap put a lettuce leaf put onions and capcicum then paneer 2-3 PCs/roll  and roll the wrap tightly and grill it or u can slowly do on tawa and cut and serve hot with spicy chutney.

To Prepare Chutney:Take little water boil the chilli and then drain the chilli from water & grind along with garlic and then put in it finely chopped spring onion leaves, salt, vinegar and store in a air tight container & can keep in fridge.

Paan Kaju

Ingredients:
Kaju powder 1 cup
Milk powder 2 tbsp
Sugar powder 1/2 cup
Calcutta Paan Leaves 3 nos.
Green color 1 tsp

Filling:
Gulkand 1/2 cup
Sliced Almond, Pistachio & Kaju - 1/2 cup

Method:
Take kaju powder, milk powder & sugar powder and mix well and keep aside. Now take paan leaves and grind with little water into corse paste & add green color and mix well.
Now take kaju mixture and add slowly paan paste and make medium dough and apply little ghee on dough and keep aside.Now take gulkhand and mix dry fruits nicely. Now take small part of dough and fill little gulkhand mixture and close the dough and give a shape of your choice and decor with silver vark (leaves) or you dip in a desiccated coconut powder and enjoy Paan Kaju .....

Malai Chicken

Malai Chicken
Ingredients:

Boneless Chicken 750grams
Curd 350 grams
Thick Cream 150grams
Khus khus 2 tsp
Ginger Garlic paste 2 tbsp
Green chilli paste 3 to 4 tbsp (depends on the spicy you require)
Garam masala 1 tsp
Crushed black pepper 1 tsp
Red chilli pwd 1 tsp
Butter 2 tbsp

Method:

Clean chicken and cut into small pieces.  Now grind ginger, garlic & green chilli into paste. Now add curd, cream, khus khus, garam masala, crushed black pepper & red chilli powder and mix well. Now marinate chicken and keep aside for about 1 hour. Now take a thick pan on low flame and put butter and add marinated chicken and stir nicely and add littke water. Cook for abt 30 minutes or till the chicken is done & serve hot with butter naan....                        

Orange Chicken

Orange Chicken:
Ingredients:Chicken 500 gm
Big Orange 1 no.
Orange Juice 250ml
Ginger Garlic Paste 1 tbsp
Green chilli paste 1 / 2 tsp (as per spicy require)
Onion paste 3 medium size
Kishmiri Red Chilli Pwd 1 tbsp
Garam Masala 1tsp
Oil 2tsp

Method:
Clean chicken and marinate with ginger, garlic & green chilli paste, 3 orange slices & orange juice and salt as per taste and keep aside for an hour.  Now take oil in a thick pan on medium heat add onion paste cook till it is pinkish in color. Now add red chilli powder, garam masala and little salt only as in merination salt was added. Mix well and add chicken with little water and cook for 25 to 30 minutes till chicken is done and serve with hot naan or tandori roti .....

Bruschetta - Italian Appetizer

Main Ingredient:
12 slices of Italian Bread or Baguette

Ingredients for Topping:
4 tomatoes finely chopped
3 mix color bell pepper finely chopped
1/4 cup cheese cubes (Kiri)
2tbsn sliced black olives
2tbsn sliced green olives
4 cloves fresh garlic finely crushed
1 cup basil leaves
4tbsn olive oil
2 tsp + 2tsp dried oregano
Shredded boil chicken 250gm
Salt as per taste
1 tsp White pepper powder
Grated Mozzarella Cheese

Ingredients for Green Pesto:
2 cups fresh basil leaves
8 cloves roasted garlic
1/2 cup roasted groundnuts
1 tbsn lemon juice
1/2 cup olive oil
10 green chilli
Salt as per taste
2 tsp white pepper powder
1/2 cup grated parmesan cheese

Method of making Green Pesto:
Combine the basil, garlic, groundnuts, lemon juice & green chilli in a food processor & pulse until coarsely ground. Add 1/4 cup of oil & process until fully incorporated & smooth. Season with salt & pepper. Add the remaining oil, cheese & pulse until smooth. Transfer the pesto to a serving bowl.

Fresh basil pesto is ready. Taste and see if it needs more pepper & salt and add as needed. Remember that the Parmesan cheese will add some saltiness too, so go light on salt in begining, you can always add more as needed.

Method of making Bruschetta:

• Preheat oven to 250 degree centigrade.
• Combine chicken, tomato, bell pepper, onion, garlic, green & black olives, cheese cubes, basil, oregano, olive oil, salt & pepper to taste in a bowl and mix nicely.
• Spread the green pesto on each bread slice and top with chicken mixture and garnish with grated mozzarella cheese and sprinkle oregano & chilli flakes.
• Now arrange the slices in a baking tray and bake for 15 to 20 minutes till you see cheese is melted and slice is golden brown. Serve immediately & enjoy ....

Note: although Italian's Bruschetta is not much spicy but we have given an Indian touch by adding Laungi Green Chilli.

Paneer Papad Kurkure

Ingredients:

Urad dal papads crushed lightly
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 2 tablespoons
Schezwan Chutney 2 Tablespoons
Oil for deep-frying

Method:

Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.

Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.

Apply green & schezwan chutney on one side of the cottage cheese fingers and cover with another finger.

Spread the crushed papads evenly on a plate.

Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.

Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice....

Chilli Chicken Strip

Ingredients (Marination for Chicken):
Boneless Chicken Breast 500 Grams
Garlic 1 tsp
Ginger 1 tsp
Green Chilli Paste 2 tsp
Crushed Red Chilli 1 tsp
Chaat Masala 1 tsp
Salt as per taste

Ingredients (Coating for Chicken):
Egg 4
Black Pepper 1 tsp
Crushed Red Chilli 1 tsp
Salt as per taste
Bread Crumbs 2 cups

Oil for frying

Method:
Firstly clean the chicken and half boil the same with little salt. When done allow the chicken to cool down and then cut into small strips. Now take chicken strips in a bowl and add all marination ingredients and mix well and keep for 1 hour.
Now for coating beat all 4 eggs along with salt, black pepper & crushed red chilli. Now take each chicken strip and dip in egg and then roll it on bread crumbs and again dip in a egg and again roll in a bread crumbs and press between your palm so that all bread crumbs are pressed properly on strip and do all the strips like this and keep the same in freezer for atleast 30 to 60 minutes. Later on heat the oil in a karahi on medium heat and fry the stips till it is in golden color and serve hot with a schezwan chutney and french fries .....

Note: incase you want it to make it more crispy then you can use corn flakes after dipping strips in egg second time instead of bread crumbs.