Pumpkin and apple soup

30 g butter

2 onions, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

½ teaspoon ground nutmeg

1 kg pumpkin, chopped

2 green apple, peeled, cored and chopped

6 cups vegetable stock

Freshly ground black pepper

Melt butter in a large saucepan, add onions and garlic and cook over a medium heat, stirring constantly for 5 minutes until onions are soft. Stir in cumin and nutmeg and cook for 1 minute longer. Add pumpkin, apples and stock and bring to boil reduce heat, cover and simmer for 25-30 minutes until vegetables are tender. Transfer soup to food processor and process until smooth. Return to a clean saucepan, bring to simmering, season to taste with black pepper and serve.

Potato and chive bake

Serves 6. Preparation 5 mins. Cooking 1 hr

1 ½ kg potatoes, peeled and quartered

300 ml cream

1 cup grated cheese

½ cup grated parmesan

2 tablespoon snipped chives

1 teaspoon Dijon mustard

Preheat oven to 200ºC or 180ºC fan. Place potatoes in a large baking dish. Combine remaining ingredients. Pour over potatoes and toss to combine. Cover with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes until potatoes are tender and golden.

Time tested Caramelized onion and cheddar tart

Serves 6-8 Preparation time 30 mins Cooking 1 hr

1 ½ cups plain flour

100 g butter, chopped

3-4 tbsp iced water

1 tbsp olive oil

3 large brown onions, halved and sliced

100 g cheddar, crumbled

1 tbsp thyme leaves

5 eggs

½ cup cream

Place flour in food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more if it is too crumbly. Turn out dough onto a work surface and gather to a ball. Roll out on a sheet of non-stick baking paper to fit a 24 cm loose-bottom flan tin. Lin tin with pastry, and trim edges. Reserve the paper and refrigerate for 20 minutes. Preheat the oven to 180ºC or 160ºC. Line pastry with paper and fill with dried rice or pastry weights. Bake for 15 minutes, and then remove paper and beans and cook a further 15 minutes until dry and golden. Cool completely. Meanwhile, heal oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes until deep golden colour. Season with salt and pepper and transfer to a bowl to cool. Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whish eggs and cream together, and pout over the filling. Stand on a tray and bake for 30-35 minutes until set and golden. Serve warm or at room temperature.

Cauliflower gratin

Serves 8 Preparation time 10 minutes Cooking time30 minutes

1 large cauliflower, broken into bite sized florets

50 g butter

¼ cup plain flour

2 cups full cream milk

3 cups grated cheddar cheese

Preheat the oven to 200ºC conventional/180ºC fan forced. Cook the cauliflower in a large saucepan of boiling water for 3-4 minutes until just tender. Transfer the cauliflower to a bowl of iced water and cool completely. Drain well and allow to dry. Melt the butter in a medium saucepan. Whisk in the flour and cook over low-medium heat, stirring constantly for 1-2 minutes. Do not allow the mixture to brown. Remove the saucepan from the heat and gradually whisk in the milk until smooth. Stir over low heat until mixture just bubbles and thickens. Mix in 1 ½ cups of the cheese until melted and smooth. Season with salt and pepper. Place the cauliflower in an even layer in a large ovenproof dish and drizzle the sauce evenly over the cauliflower. Sprinkle over the remaining cheese and bake for 15-20 minutes until pale golden.

Paneer bagh-e-bahar

1/4 cup cashewnut paste 

1 tsp sugar (cheeni)
1 cup yellow capsicum (shimla mirch) chopped
1 cup Tomato (Tamatar) chopped
1 tsp garlic (lasan) finely chopped
1/2 cup fresh cream (malai)
1 tsp pepper
1 cup pineapple chopped
2 tblsp Tomato (Tamatar) sauce
2 green chillies vertically cut
2 tblsp refined oil (tel)
1 tsp salt (namak)
200 gms paneer cubes

How to make paneer bagh-e-bahar:

• Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
• Make a paste of cashewnuts along with fresh cream
• Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
• Mix in cashew paste.
• Stir fry capsicum in cashew mixture in high flame flame.
• Mix in pineapple and tomatoess and stir till cooked.
• Mix in paneer, tomato sauce, salt and pepper.
• Stir fry it for 5 minutes and mix in sugar.
• Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
• Serve hot with tandoori roti.

Famous chanar dalna

1 tblsp ghee

250 gms cubed cottage cheese (paneer)
1 medium cubed potatoes
oil for frying
1/4 tsp turmeric powder
1 tsp ginger paste
2 - 3 green chillies
salt to taste
1 1/2 tsp cumin seed paste
1/2 cup milk
1/2 tsp cumin seeds
1/2 tsp sugar
1/2 tsp garam masala powder
1 cup water

How to make chanar dalna :

• Heat up oil and fry the potatoes lightly and keep aside.
• Fry the paneer in the same oil and put it in warm water.
• Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
• Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
• Stir fry for 2 minutes.
• Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
• Take off the paneer from the water and mix in to the potatoes.
• Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
• Serve hot.

Shahi Paneer makhna

2 cup Makhana

250 gms Cottage Cheese (Paneer)

4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

How to make shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.

Serve it hot with nan, roti or parantha.

Paneer Taash kebab

1 tblsp Fresh Cream

8 Cheese sliced
1 cup Cheese grated
1/2 tsp Peppercorns crushed
2 medium sized Tomatoes sliced
8 tblsp Mint Chutney
2 medium sized Onions sliced
400 gms Cottage Cheese
For Marinade
Chaat Masala to taste
1/3 cup Hung Yogurt
2 tblsp Mustard Oil
4 tsp Ginger Garlic Paste
1 tsp Garam Masala Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
2 tsp Red Chilli Powder
Salt to taste

How to make paneer taash kabab :

• Slice paneer into seven pieces.
• Mix well all the marinade ingredients and spread evenly on the cut paneer.
• Keep aside for 10 minutes.
• Spread mint chutney evenly on the cut paneer.
• Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
• Stack each layer of cut paneer one on top of the other, by repeating the process.
• Make a mixture of cream and crushed black pepper and pour out over the top layer.
• Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
• Cut into desired equal sizes.

Paneer Korma

250 gms Cottage Cheese (Paneer)

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
½ tsp Red Chili Powder (Lal Mirchi)
¼ tsp Turmeric (Haldi)
½ tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Cut paneer in square pieces. Grind onion (pyaj), ginger (adrak), green chilly (hari mirch). Grate mava. Heat clarified butter (ghee) in a pan. Add onion (pyaj), tomato (tamatar) paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream (malai). Simmer for 2 minutes. Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala. Add cottage cheese (paneer) pieces with ½ cup of water. When the gravy thickens put off the flame. Take off the fire and serve hot.

Paneer kofta

For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

Boil potatoes and peel them. Grate paneer and potatoes. Add salt, red chili powder, garam masala, cornflour and mix well. Make round balls of this mixture. Now heat oil in a pan. Fry balls in the oil till brown in color. Grind onion and tomatoes together. Chop coriander leaves very finely. Heat oil in a pan. Add cumin seed and bay leaf. Add onion, tomato paste and brown it, stirring continously. When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala. Stir it continously for a minute. Then add 2 cup of water. Put on the lid and simmer for 5 minutes. While serving reheat the gravy and then add koftas to it. Garnish it with chopped coriander leaves.

Paneer Paratha

100 gms Grated Paneer
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti. In a bowl mix all the stuffing ingredients. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown. Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Microwave mutter paneer

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Serve, garnished with fresh coriander and green chili.

Chilli Paneer recipe

350 gms Paneer
2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water

Cut the paneer into cubes. Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color. Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes. Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Macaroni and cheese casserole

3 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1 1/2 c. milk
2 c. shredded Cheddar cheese
7 oz. elbow macaroni, cooked and drained

TOPPING:

3 tbsp. butter
1/2 c. dry bread crumbs

Melt butter in 1 1/2 quart casserole in high about 30 seconds. Blend in flour, salt, mustard, and pepper. Stir in milk. Microwave on high until thickened, about 4 to 6 minutes. Stir once or twice during cooking. Stir in shredded cheese. Microwave on high to soften cheese, 30 seconds to 1 minute. Stir in cooked macaroni.

TOPPING: Place 3 tablespoons of butter in small bowl, microwave at high until melted about 30 seconds. Stir in bread crumbs. Sprinkle over casserole. Microwave at medium-high until heated through, 5 to 7 minutes. If using microwave that does not rotate, turn casserole once during last cooking time.