Chilly Paneer

For Paneer

Corn flour
Salt
Soya sauce
Vinegar

Make a paste of all the above ingredients and add paneer to it. Let it marinate for a half an hour.
Heat a pan with a teaspoon oil and sauté the paneer in medium heat. Keep it aside.

Gravy:

Spring onion
1small onion cubes
2 Cubed Capsicum
minced ginger
Mince garlic

Sauce paste:

Soya sauce
Vinegar
Tomato ketchup
Chilli sauce

Method:

Heat oil in  a pan.  Add garlic n ginger stir cook for  30 sec. Add spring onion. Cook for some time when it's soft. Add capsicum and onion. Cook till done.
Add sauce paste and water to desired consistency and cook.
Add panner at the end and done. No need to cook paneer as it will turn soggy.

Serve it with egg fried rice.

Lemon Cheesecake

Ingredients

For The Crust14 digestive biscuits , crushed
2 tsp melted low fat butter

For The Cheesecake Mixture1 recipe low fat cream cheese
1/2 cup low fat curds
1/2 cup powdered sugar
1 tsp lemon juice
1 tsp grated lemon rind
1/2 tsp lemon essence

For The Topping2 tbsp sugar free orange marmalade

Method 
For the crust

1. Combine the butter and biscuits and line the bottom of a 150mm. (6”) diameter loose bottomed cake tin with it.
2. Refrigerate till set.

For the cheesecake mixture

1. Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or whey if required.
2. Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture.

For the topping

1. Combine the marmalade with 1 tbsp of water in a pan and melt over a gentle heat. Cool.

How to proceed

1. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.
2. Pour the topping over and chill again for 10-15 minutes.
3. Cut into wedges and serve chilled.

http://www.tarladalal.com/guilt-free-lemon-cheesecake-(-fast-foods-made-healthy-recipe)-4081r

Coconut chicken fry

INGREDIENTS

• 3 tablespoons vegetable or coconut oil
• 1 cinnamon stick
• 6 green cardamom pods, whole*
• 6 cloves, whole
• 1 onion, finely sliced
• 12 curry leaves*
• 3 to 4 whole green chiles
• 1 (1 1/2-inch) piece fresh ginger, cut into thin strips
• 6 cloves garlic, finely chopped

• 1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
• Kosher salt and freshly ground black pepper
• 2 teaspoons garam masala
• Boiling water
• 6 1/2-ounces freshly grated coconut
• 1 to 1 1/2 teaspoons fresh lemon juice
• Small handful chopped fresh cilantro, leaves and stems

• 4

DIRECTIONS

Packed with spices and flavor, this chicken supper dish is surprisingly simple to prepare.

Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown. 

Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper. 

Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes. 

Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously. 

Once the liquid has almost completely boiled away, add the gratedcoconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until 

the chicken pieces are tender, and completely cooked through. 

Just before serving, stir in the chopped cilantro. 

Cook's Note: Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum 

flavour to the dish.

http://www.cookingchanneltv.com/recipes/anjum-anand/coconut-chicken-fry.html

Gajar matar ki sabzi

• गाजर - 250 ग्राम
• आलू - 250 ग्राम
• Matar-100 gm
• तेल - एक टेबल स्पून
• हींग - 1 पिंच
• जीरा - एक चौथाई छोटी चम्मच
• हरी मिर्च - 2-3 (कतरी हुई)
• अदरक - 1 इंच लम्बा टुकड़ा (कद्दूकस किया हुआ या अदरक का पेस्ट)
• हल्दी पाउडर - एक चौथाई छोटी चम्मच
• धनियां पाउडर - एक छोटी चम्मच
• लाल मिर्च पाउडर - एक चौथाई छोटी चम्मच से कम
• नमक - स्वादानुसार (आधा छोटी चम्मच)
• अमचूर पाउडर - एक चौथाई छोटी चम्मच
• गरम मसाला - एक चौथाई छोटी चम्मच से कम
• हरा धनियां - एक टेबल स्पून (बारीक कतरा हुआ)

विधि - How to make Aloo Gajar Sabji

गाजर और आलू को छील कर, धोकर, छोटे छोटे टुकड़ों में काट लीजिये.

कढ़ाई में तेल डाल कर गरम करिये, गरम तेल में हींग और जीरा डाल दीजिये. जीरा भुनने के बाद, हल्दी पाउडर और धनियां पाउडर, अदरक पेस्ट और हरीमिर्च डाल कर चमचे से चलाइये, अब कटे हुये गाजर, आलू, matar, लाल मिर्च और नमक डाल कर 2 मिनिट तक सब्जी को भूनिये.

सब्जी में 2 टेबल स्पून पानी डालिये. सब्जी को ढककर 7-8 मिनिट तक धीमी गैस पर पकाइये. सब्जी का ढक्कन खोलिये, चमचे से सब्जी को चलाइये और देखिये कि आलू नरम हो गये हैं कि नहीं. यदि आलू नरम नहीं हुये हैं, और आपको लगे कि सब्जी पकने के लिये और पानी की आवश्यकता है, तब 2 टेबल स्पून पानी और डाल दीजिये और सब्जी को ढककर फिर से 4-5 मिनिट तक धीमी गैस पर पकने दीजिये.

सब्जी को खोलिये, आलू नरम हो गये हैं. सब्जी मे अमचूर पाउडर, गरम मसाला और आधा हरा धनियां डाल कर मिला दीजिये.

आपकी गाजर आलू की सब्जी (Alu Gajar Sabzi) तैयार है. सब्जी को बाउल में निकालिये. बचा हुआ हरा धनियां ऊपर से डाल कर सजाइये. गरमा गरम गाजर आलू की सब्जी चपाती, परांठे किसी के भी साथ परोसिये और खाइये.

http://nishamadhulika.com/sabzi/sabzi_sookhi/aloo-gajar-sabji-recipe.html

Sabudana khichdi

Sabudana Khichdi

serves 3-4

Ingredients

• 2 cup sago (tapioca),
• 3 medium potatoes,
• 4 green chilies (adjust as per your liking),
• 2 tsp lemon juice (optional),
• 1/2 cup crushed peanut
• salt to taste,
• 1 tbsp clarified ghee/oil,
• 2 tsp cumin seeds,
• coconut and coriander leaves for garnishing.

Method

1. Wash thoroughly and soak sabudana in water. Drain and set aside for half hour to one hour. (Or soak it overnight with water just upto the level of sabudana).
2. Once soaked properly, sabudana absorbs water and plump. Add peanut powder, salt and lemon juice to the sabudana and mix.
3. Cut green chilies into small pieces. Peel and dice potatoes.
4. Heat oil or ghee in a nonstick kadai/pan.
5. Let cumin seeds sizzle in the heated ghee; add potato pieces and chilies.
6. When potatoes turn tender, add sabudana and stir well.
7. Transfer the sabudana into a microwaveable bowl and microwave for 3 min. Stir once in between.
8. Garnish with fresh coconut and coriander.
9. Tastes even better with yogurt.

http://www.mumbai-masala.com/maincourse/upvaas/sabudana_khichdi.html

Tip: 1) The key to a good khichdi is to keep tossing it until the sabudana is completely cooked.

Lemon cheesecake

Eggless No-Bake Lemon cheesecake

For the crust:

12 digestive biscuits (or cookies of your choice)

3 tsp butter, melted

For the cheesecake mixture:

1 1/2 cup crumbled paneer (or creamcheese)

1/2 cup thick yogurt

6 tsp caster sugar (adjust to preference)

1 1/2 tsp lemon juice

1 tsp grated lemon zest

2 drops lemon extract (optional)

Method:

First make the crust.

Crush the biscuits/ cookies to a powder. One easy way of doing this is to put the biscuits/ cookies in a Ziploc bag and close the bag after pressing most of the air out. Use your rolling pin and give the bag a few light whacks to break the biscuits/ cookies. Now roll your rolling pin, while pressing down on the bag, up and down the bag a few times to powder the biscuits/ cookies.

Combine the powdered biscuits and melted butter well. Press the mixture into a greased loose bottomed 6" cake/ tart tin. Otherwise use 4 greased ring moulds, like I did.

Refrigerate till set (about 15 to 30 minutes).

In the meanwhile make the cheesecake mixture.

Blend the creamcheese till smooth and free of lumps, adding very little warm milk if needed. Add all the remaining ingredients for the cheesecake mixture and whisk till well incorporated.

Pour this over the set biscuit/ cookie base. Gently smoothen the top and refrigerate to set (about 1 1/2 to 2 hours).

If you would like to top the cheesecake with a marmalade layer, melt 3 tbsp of lemon-orange marmalade (orange marmalade will do too) with 1 tbsp of water over gentle heat. Pour this over the cheesecake and refrigerate for about 30 minutes.

Serve cold. This recipe serves 4.

http://www.tarladalal.com/Lemon-Cheesecake-3477r

Sweetcorn Soup

Frozen Sweetcorn: 2 Cup
Cornflour: 1Tbsp Sugar: 1/2 tsp
Soya Sauce: 1tsp Chilli Sauce: 1tsp Vinegar: 1tsp Salt to taste

Method:
1.	Pressure cook the corn kernels till tender.
2.	Keep about 1/4 cup cooked corn kernels aside for later use.
3.	Grind rest of the corn kernels in the pressure cooker.
4.	Mix cornflour in 4 tbsp. water and add to corn.
5.	After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6.	Add sugar, salt, soya sauce, chilli sauce, vinegar.