Eggless Dry Fruits Cookies Easy Recipe

Cuisine: Baking

Serves: 2-3 pax

Preparation Time : 10 min

Baking Time : 20 min

Final Presentation after Baking

Ingredients:

  • Maida or Aataa (Flour) 200 grams or 1 bowl
  • Ghee or Dalda 100 grams or 1/2 bowl
  • Sugar powder 100 grams or 1/2 bowl
  • Pinch of salt
  • Vanilla Essence 1 teaspoon
  • Baking Powder 1/2 tablespoon
  • Dry Fruits for garnish
  • Milk 4-5 tablespoon

Method:

  1. Per Heat the Oven or OTG at 180°C for 15 minutes
  2. Take a mixing bowl and add Flour, Sugar, salt and Baking Powder
  3. Then add ghee and vanilla essence together
  4. Start kneading it, then add milk to make it soft, knead like a dough
  5. Then take the baking tray and make rounds of the dough and keep on the tray with some distance
  6. Put dry fruits on top of them
  7. Then put it inside the Oven at 180°C for 20 minutes
  8. After they get the colour, take them out and let them cool
  9. After cooling serve and keep it inside an airtight container

Chef Tips:

  • First time bakers must follow the exact recipe to get best results
  • If you have Microwave at home bake it in the Convection Mode at same temperature but time can be less
  • For making Jeera and Ajwain cookies you can add them on top and reduce the sugar

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Dough must look like this soft and non sticky
Make small rounds of the dough and place it on the baking tray with dry fruits
Baking process going on
Ready to serve

Soyabean & Paneer Kofté Easy Recipe

Cuisine: Indian Main Course

Serves : 2-3 pax

Final Presentation

Ingredients:

  • Soyabean 50 grams
  • Paneer/Cottage Cheese 150 grams
  • Peas 50 grams
  • Onion medium size 1 pc
  • Tomato medium size 2 pcs
  • Green Chilly 2-3 pcs
  • Ginger & Garlic Paste 2 tablespoon
  • Milk 100 ml
  • Cream for Garnish
  • Kasturi Methi for garnish (Optional)
  • Salt to taste
  • Red Chilli Powder to taste
  • Garam Masala to taste

Method:

For Making Kofté
  1. Grind the soyabean in the mixer grinder to make a powder
  2. Take a thick bottom pan or cooker, add oil then add green peas, soyabean powder and grated paneer
  3. Add masale and cook till its dry and all water is reduced
  4. Blend the mixture to make a fine paste
  5. Make round balls and shallow fry them or just grill them on non stick pan
  6. Keep Aside
For Gravy:
  1. Sauté onion and tomato in a pan
  2. Cool it and then blend it adding milk into it
  3. Make a fine paste then strain it with a strainer to make it more finer
  4. Take the pan again, add oil then ginger & Garlic paste then the paste and start cooking on medium flame
  5. Add all the spices, and cook for 5 more minutes. Gravy ready
Food Presentation:
  1. Dip the Kofté in the gravy
  2. Serve hot with cream as garnish

Chef Tips:

  • To avoid excess oil grill the Kofté rather then frying them
  • The gravy must be smooth so keep blending till you get that texture
  • Spices can be increased or decreased according to the taste

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Soyabean, Peas and Paneer mixture
Soyabean, peas and paneer after Blending
Kofté after grilling not frying
Final plating

Methi Malai Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2 pax

Indian Curry Presentation in Continental style

Ingredients:

  • Paneer/Cottage Cheese 250 Grams
  • Onion medium size 1 piece
  • Green Chilly 1 piece
  • Ginger & Garlic Paste 2-3 tablespoon
  • Cashew nuts or Magaj (pumpkin seeds) 50 Grams
  • Salt to taste
  • Black pepper powder to taste
  • Kasturi Methi handful
  • Cream for garnish (optional)

Method:

  1. Fine chop the onion, green chilly and keep aside
  2. Take a pan or kadai, add vegetable oil, add chopped onion and chillies
  3. Sauté till onion are golden brown, then add the ginger & garlic paste, and all the spices
  4. After cooking for 2 min add cashew or magaj paste
  5. Cook for sometime then add hot water according to the gravy you need
  6. Then add Kasturi Methi by crushing it on the palm of your hands
  7. At the last add paneer cut in diced shape
  8. Cook for sometime more till the paneer soak the gravy, add cream and serve hot.

Chef Tips:

  • To paste cashew nuts or magaj soak them in hot water for like 10 min then blend them using little water, we need a thick paste
  • To make it little spicy if you like spicy food add paste of green chilly because we can’t add red chilly powder else colour will change to red
  • Many people ask me regarding the portion of the food is less, just want to tell them it’s only the presentation, you can always serve a bowl full of gravy with Indian breads on the side
  • Cream you can add more if you want to add.

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Mutter Paneer Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 pax

Indian Curry presented in Continental Style

Ingredients:

  • Paneer/Cottage Cheese 250 GMs
  • Mutter/Green Peas 200 GMs
  • Onion Large size 1 pc
  • Tomato medium size 2 pcs
  • Ginger & Garlic Paste 2-3 Tablespoon
  • Salt to taste
  • Haldi to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Dhaniya Powder to taste
  • Vegetable Oil 2-3 tablespoon
  • Coriander for garnish

Method:

  1. Take a pan, add oil, then add roughly chopped onion and tomato into it
  2. Sauté them till the onion and tomato are cooked, then add the ginger and garlic paste
  3. Cool it and then make a fine paste of the mixture in the blender
  4. Take a pan again, add 2 tablespoon of oil, then the green peas and sauté it adding all the spices
  5. Then add the blended mixture into it and keep cooking
  6. Add hot water into it and cover it with lid so that the peas get fully cooked
  7. Add diced pieces of paneer into it and keep cooking in low flame
  8. Cook for 10 min more then add coriander as garnish
  9. Serve hot with Roti or Parantha

Chef Tips:

  • The mixture have to be fine while blending, use water if you find it difficult to blend
  • Use hot water while cooking gives a better taste and saves the cooking time too
  • Make sure the peas and paneer cooks properly
  • The spices and be increased and decreased according to your taste

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