Veg Party Menu-1

Shahi Paneer:


Ingrediants:

Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste

METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. Bagara Baigan: Ingredients: 250gms: Small Round Brinjals  1 tsp: Ginger Garlic Paste 1 Cup: Onions Chopped 1 tbs: Seseme seeds (fry a little) 1 tbs: Grated Coconut 1 tbs: Roasted Groundnuts 1/2 tsp: Turmeric Powder 1/2 tsp: Coriander Powder 1/2 tsp: Cumin Powder 1/2 tsp: Garam Masala Tamarind small lemon size Add Red Chilli Powder according to taste Add Salt according to taste 4 Tb Sp Oil for Frying Method: 1. Slit Brinjals from both the sides without cutting the vegetable completely. 2. Soak tamarind in 2 cups of water for 1/2 hour. 3. For the gravy, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. 4. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside. 5. Pour the rest of the oil in the pan, heat it. 6. Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste. 7. Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.  Serve hot with garnished coriander leaves. Plain Pulao: Ingredients: 1 cup rice (uncooked) 1 cup milk 1 cup water 1 tsp fennel seeds 2 red chillies 2" cinnamon 3-4 cloves 2-3 cardamom 2 bay leaves 1 star anise 1 small onion 2-3 pods garlic chopped 1/4 cup cilantro chopped 2-3 Tbsp oil Salt to taste Method: In a pressure cooker, heat oil. Add the whole spices and fry until fragrant. Add onions and garlic and fry until onions turn golden brown. Add rice and cilantro and fry for a couple minutes. Stir in the milk, water and salt to taste. Cover and cook until done (2 whistles in my cooker). Onion Raitha: Ingredients: 1/2 kg curd 2 onion (finely chopped) 1 green chilly (finely chopped) 1 ginger (finely chopped) few coriander leaves (finely chopped) 1 tsp oil for tadka 1/4 mustard seeds (small) 1 tsp salt Method: Beat curd. Add onion, salt, green chilly and coriander leaves. Heat oil in a large spoon. Add mustard seeds. Add it to the raita. Mix well. Refrigerate for 1-2 hours before serving. Serve the onion raita  Note: Rotis/White Rice and Rasam can be common for all veg party menu's