01. Milk Burfi

Amul milk powder 1 cup
Ghee – 3/4 cup
Sugar – 2 1/2 cup

Fry the milk powder in Ghee (Golden colour). Keep it aside.
Prepare 1 string sugar syrup.
Add the milk powder and mix it nicely keeping the fire low.
Slowly add the ghee too and keep mixing it till it all comes out together in a halwa stage.
Then pour the same in greased plate and cut it in the shape desired by you.

02. Milk Toasted Sandwiches

6 slices large sized sandwiches bread
1 cup milk
2 tbsp grated cheese
butter to spread on slices
1 cucumber thinly sliced
fresh ground black pepper
Hold 3 slices at a time and cut diagonally to get six triangles. Keep each set of 3 separate so they fit one on the other exactly.
Take the milk in a saucer. Use a cutting board to make the sandwich.
Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board. Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to next slice, dip and place on first. Place cucumber slices on it. Sprinkle salt and pepper as before.
Apply butter to third slice. Dip and place on second. Apply a dot of butter on top.
Lift with a spatula and place on a warmed griddle. Toast the surfaces and sides till brown, turning to toast all over. Repeat for remaining sandwiches. If griddle is large many can be done at a time. Serve hot with french fries spicy ketchup and decorated with thin cabbage strips.
The fillings may be varied as per fancy like boiled potato slices, capsicum rings, onion rings in one or more combinations. Also crushed red chilli or paprika may be sprinkled on the cheese if a tangy taste is desired.

03. Strawberry Milk shake

250 gms fresh Strawberrys
1 litre fresh Milk
Sugar as per taste
Strawberry Ice Cream
Wash the strawberry and chop it finely.
In a blender put the stawberrys, sugar and a cup of milk. Blend it to a smooth paste.
Add the rest of the milk and blend it once again.
Strain it with a mesh into a large jar. Let this cool at least 2 hours.
Serve it in tall glasses with a scoop of strawberry ice-cream.

04. Paneer

Milk – 1 litre
Citric Acid or Lemon (juice) – 1/2 tsp
Water – 2 tbsp
Dissolve the citric acid in water.
Bring milk to boil, stirring continuously.
Add the acid solution gradually, while stirring.
When the milk curdles fully, switch off the gas.
Cover for 3-4 minutes.
Drain into a muslin cloth.
Hold pouch under running water.
Press out excess water.
Shape and place cloth under heavy weight required (stone slab) for 2-3 hours

05. Kalakand (Milk Burfi)

2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.before using as required.

06. Paneer Casserole Bake

Paneer – 200 gms (sliced into thin horizontal slabs)
Paneer – 1 tbsp (grated)
Potatoes – 2 (boiled, peeled and thinly sliced rounds)
Large Capsicum – 1 (sliced into thin strips)
Thick White Sauce – 1 1/2 cup
Bread – 2 slices (ground to crumbs)
Green Chillies – 2 (crushed)
Spring Onion – 1 (finely chopped)
Black Pepper Powder – 1 tbsp
Sugar – 1/2 tbsp
Salt – to taste
Butter – 1 tbsp
For Thick White Sauce

Plain flour – 2 tbsp
Butter – 1/2 tbsp
Milk – 1 1/2 cups
Grated Cheese – 1 tbsp
Salt and Pepper – to taste
Method to prepare White Sauce
Dry roast flour in a heavy pan.
Remove, keep aside to cool.
Mix cooled flour in milk till smooth and lumpless.
Heat milk in pan, add butter.
Add milk paste, cheese, salt and pepper. Stir continuously till it boils.
Boil till thick like sauce.
Use as required.
Grease an oven proof casserole generously with butter.
Place a layer of potato slices to cover the bottom.
Sprinkle salt, pepper, sugar and 1/2 tbsp white sauce.
Place over it a layer of paneer slabs. Season as for potato layer.
Repeat till all potato and paneer is used.
Sprinkle the capsicum and repeat seasoning.
Mix the spring onions and green chillies in the remaining sauce.
Pour over the capsicum to cover fully.
Sprinkle the bread crumbs evenly.
Bake in a preheated oven at 250º C for 20 minutes or till top layer is golden brown.
Serve hot white chilli garlic sauce and toast.
Making time: 45 minutes
Serves: 5
Shelf life: Few hours ahead of requirement.

07. Paneer Makhanwala

Paneer – 250 gms (cut into cubes of 1″ each)
Grated Paneer or Cheese – 1/2 tbsp.
Garlic Cloves – 8-10
1 Onion Ginger – 1″ piece
Bay Leaf – 1
Cinnamon – 1″ stick
Cloves – 2
Cardamom – 2
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1/4 tbsp
Salt – to taste
Garam Masala – 1/2 tbsp
Malai or Cream – 2 tbsp
Butter – 1/2 tbsp
Coriander (chopped) – 1/2 tbsp
Tomato Puree – 3 tbsp
Sugar – 1/4 tbsp
Kasoori Methi – 1 tbsp
Ghee to deep fry paneer

Deep fry paneer in hot ghee till light golden. Keep aside.
Grind the onions, ginger and garlic to a paste.
Heat 1/2 tbsp. of ghee (use the one in which paneer was fried) in a heavy saucepan.
Add clove, bayleaf, cardamom and cinnamon. Fry for 3-4 seconds.Add the paste and fry till golden.
Add the dry masala, sugar and tomato puree. Fry for 2 minutes.
Add 2 cups of water. Simmer on low flames for 7-8 minutes.
Add the malai, butter, methi, paneer pieces and cook for 2 minutes till paneer softens.
Transfer to serving dish.
Garnish with chopped coriander and grated paneer.
Serve hot with parathas or naans.
Making time: 25 minutes
Serves: 4
Shelf life: Best fresh

08. Paneer Paratha

150 gms wheat Flour
Red Chilli Powder
100 gms Paneer Butter
Preparation Time :- 10 min.
Take Wheat flour , add ghee, aslt water & cream and preapre dough. Grade the paneer, add red chilli powder and make the stuff ready. Roll above dough with pin (Make Chapati) and out the stuff on Centre of the chapati and close the chapati. Roll the stuffed chapati with pin Keep it on the tawa and cook with butter.
The dish is ready to serve

09. Soyabean Paneer Tikka

1/2 cup Soyabean flour,
1/2 cup black chana’s flour
2 chopped onion,
2 tbsp.oil
10. Paneer Bhurji
ingredients ( Serve – 2 )

100 gms Paneer
2 tbsp. Oil
2 Nos. Onion
2 Nos. Tomatoes
Red chilli Powder
Turmeric Powder
Garam masala
1 Nos. Capsicum
Coriander leaves
Preparation Time :- 10 min.
Method :-
Heat oil in wok (Kaddai). Add sliced onion & Garlic in it. Add a pinch of salt in it & let it become pink. Add sliced tomatoes & Capsicum in it. Frey for 2 minutes. Add smashed paneer, turmeric Powder, slat, chilli powder and garam masala. Cook it for 5-7 min. with continuous stirring. (a littlee water can be added if required). Take it from the stove.

The dish is ready to serve :-
Garnish with corainder leaves, Tomatoes, Onion, Cream 1 sp slat,
2 chopped chilly
200 gms paneer
Ingredients for decoration :-
Tomato, Panner, Capsicum CAbbage, Onion, Salat, Pipper, Coriander Chopped.

Preparation Time :- 10 min.

Method :-
Put paneer, soyabean Flour, Salt & black chana’s flour in bowl. Add chopped onion & green chilly add water & make a paste. Now make a round tikkies & fry in frying pan.
Preparation :-
Make 1/2 inches pieces of tomato, panner, capsicum & onion put each piece in between small stick. Put all pieces in this way. take one- tbsp. oil in frying pan and put all the sticks in it. cook on a slow fire for two minutes put salt & piper in it.

Method of decoration :-
Put tikkas in cabbages’s leaf put all the sticks in it decorate it with chopped salad & coriander serve it with souse of chatni.

Nutritive :-
Nutritive value of soyabean panner tikka is very high because is contains natuiral vitamins & minerals essential for growth. Low in cholestrol fats & salt. Light & easy to digest. Excellent for slimmers, growing children & aged persons.

The dish is ready to serve.

11. Doodhi Dulari

ingredients ( Serve – 2 )

25 gms Gum bits (Gundar)
500 ml Milk
100 gms Sugar
1 cup Gradded Coconut
1 tbsp Opium Seeds
Ginger Powder
Piprimul Powder
Dry Fruit
Preparation Time :- 10 min.

Method :-
Take 2 tbsp of Ghee in a wak and make it hot. Add gum bits in it fry. Add milk and boil it. Make semi solid paste and add sugar. Let the Ghee come out, add opium seeds, graded coconut, ginger powder, Piprimul powder and dry fruits.

Advantages :-
Good in winter especially for pain and newly delivered mother. Low for & nuttritous

The dish is ready to serve :-
Garnish with Dry Fruits of your choice.

12. Kalakand

paneer (Grated ) 200 gms
Milk Powder 200 gms
Sugar 100 gms
Milk 2 Cups
Few Almond Flecks,
Cardamon Powder
Preparation Time :- 20 min.
Take paneer in non-stick pan, add milk powder & milk and mix properly. Provide medium heat, add sugar & keep stirring till the mixture wet-dries.
Stop heating. Add one teaspoon cardamom powder.
Take the mixture in a plate & spread such that it will have desirable thickness.
Cut mixture in square shape. Garnish with almond flecks & pistachios
The dish is ready to serve :-
Serve when it cool

13. Chocolate Souffle

250 gms Cream
50 gms drinking Chocolate
50 gms grated dry coconut
1/2 cup grinded sugar
1/2 cup cold milk
9-10 pieces marie biscuits
Method :-
Mix cream, drinking chocolate and sugar. Dip biscuits in milk for 2 minutes. Arrange a layer of these biscuits in a bowl. Pour a layer of cream and then a layer of coconut. Repeat all the layers. Keep in fridge to set for an hour.

The dish is ready to serve 

14. Chirote

This is a traditional Maharashatrian delicacy normally during Deepawali.

Ingredients for 12 pieces

Maida – 200 gms
Desi ghee (Butter-Oil) 120 gms
Milk – 1 cup (200 ml.)
Ground Sugar (Fine) 100 gms
Rice Flour (fine) – 2 tbsp.
Salt to taste
Desi Ghee (Butter-Oil) for frying – 500 gms.
Mix one tbsp. of rice flour with 100 gms desi ghee and blend it into a fine paste.
Add 1 small spoon of ghee and salt to taste in 200 gms amida and soaak it in milk to form a soft ball of dough. Knead and beat it for 5 minures till it is smooth and elastic.
Make 4 equal balls of the prepared dough.
On a floured board, roll one ball of the dough into a flat and thin round of approximately 8 to 10 inches. Apply dry rice powder during rolling.
Uniformly apply paste prepare earlier to form a thin film.
Roll the round into a tight roll and keep it aside.
Repeat steps 4 and 5 on second ball, place first roll on this and roll second round on the first roll.
Repeat steps 4 to 7 on remaining to balls of dough.
Place the roll on the board and gently give uniform round shape by hands.
slice the roll into small pieces about 12 in number.
Roll each piece gently to rectangular shape roughly of size 2″ x 2.5″.
Heat desi ghee in fry in pan and deep fry the pieces into light brown colour. Gently splash ghee by spatula during frying to separate individual layers.
Take out and place on tissue paper for few minutes to remove excess ghee.
Sprinkle ground sugar on top to taste. The dish is ready to serve.
The dish is ready to serve :-

15. Halwasan


Milk 500 ml.
Rawa 1 1/2 Tea spoon (Soji)
Gum 1 1/2 tbsp
Ghee 2 tbsp
Sugar 200 gsm
Mace 1/2 tbsp (Janvantri)
Cardamom 7-8 Nos. (elaichi)
Pellitory 50 gms (Magaj Tari)
Take 500 ml of milk in a pan. Bring it to a boil. Add lime return to low heat, stir gently till all milk curdless. Take rawa and Gum in another pan. Roast it for sometime and add ghee in it. Mix it with curdless milk. Take sugar in another pan and heat it till it dissolve. Add above mixture in it and heat it at low flame till the water evoparates. Add javantri, nutmeg and elaichi powder. Now put it on plate by making round pieces. Dacorate it with Magaj Tari and almonds.

The dish is ready to serve.

16. Paneer Kheer


1.5 ltr. Milk
1/2 Cup Curd
3/4 Cup Sugar (100 gms)
Almonds 5-6 (For garnishing)
Oranges 1-2 (for garnishing)

Peel and deseeal oranges os that you have lonly the pulp blanch alomnds and cut into this slices.
Take half litre of milk in a pan. heat and bring to lonling temp. Add curd to curdle the milk. Strain the paneer and keep aside. In another pan heat 1 ltr. of milk and reduce the milk to half add sugar and stir to dissolve it completely. Remove from fire and add finally mashed paneer crumbs. Again heat the mixture for 3-4 mins. cool the kheer (refrigerate if req.) Garnish with almonds and orange pulp and serve.
Note : You my use other fruits like strawberries and pineapple also for garnishing

The dish is ready to serve

17. Vegetable curd & Cheese Korma


1 kg. Green Peas
1 tbsp. butter
3 cup milk
250 gms potato
1 cup curd
2 Onion
100 gms Tomato
1 cube cheese
3 cup water

For Tempering
1/2 Cup Coconut
1 tbsp. Ghee
Curry Patta

For paste
6 Nos. of Green Chilli

Boil the green peas.
Peel the potatoes and make small pieces.
Chopped the tomatoes. Cut capsicum in thin strips.
Fry the capsicum. Put Ghee & Butter together in pan.
Saute the chopped onion, till it becomes golden brown.
Add garam masala & Cashewnuts Powder. add three cups water and grate cheese.
After water got boiled, add potato and 1 cup milk.
Add tomatoes after 10 minutes add curd, green pease & salt to taste.
After it becomes thick, take off pan from stove.

Sprinkle coriander leaves and capsicum strips.
The dish is ready to serve hot.

18. Cheesy Kta Corn with Spinach

Ingredients (Cheese Balls)

200 gms Paneer
4 Nos. Cheese Cubes
2 Nos. (Medium Size) Boiled Potatoes
Green Chillies, Coriander, Salt & Sugar to taste. (For Gravy)
Butter 50 gms
Onion 2 Nos.
Capsicum 1 Nos.
Soaked Cashew
Cream / Milk,
Corn Flour,
Spinach Salt,
chilly powder
Garam Masala to taste.

(For Cheese Balls)
Mash boiled potatoes. Mix grated paneer, green chillies, Coriander, One tbsp. of corn flour, slat and pinch of sugar. Make small balls and stuff a small cube of cheese. Deep fry

19. Kaju Paneer Masala

Paneer 150 gms
Onions 2 Nos. Medium
Tomatoes 2-3 (Puree – depending on the gravy need)
Ginger Garlic
Chilly Paste 2 tbsp
Chilly Powder 1 tbsp
Garam Masala 1/2 tbsp
Turmeric Powder 1/4 tbsp

Heat 1 tbsp of Oil. Add Onion gravy & fry till slightly brown. Add tomato puree & ginger-garlic green chilly paste. Fry nicely till oil comes up. Add chilly powder, turmeric powder & fry. Add Kaju @ 15 Nos. and salt according to taste. Let it boil nicely. Add fried paneer cubes & bring one more boil . Add garam Masala. Decorate it with cheese.

The dish is ready to serve. until brownish in colour.

(For Gravy)
Heat butter. Saute Onion and capsicum. Add cashew-almond paste. Add one tbsp of corn flour and slowly add milk. Keep stirring till the mixture thickens. Add grated cheese and mix well. Add cheese balls and baby corns. Garnish with spinach leaves, cream and cheese.

Tips : Boil baby corn for two minutes. Put Spinach leaves in hot water for a minute.

The dish is ready to serve.
ready to serve Hot.

20. Banana cholate Balls


3 bananas
1 1/2 Cup milk
3 tbsp. Sugar
2 tbsp. Grated Coconut
1 tbsp. Chocolate Powder
2 tbsp Grated Walnut (Chest Nut)
1 tbsp. Cashew-nut (Pieces)
1/2 tbsp. Almond
1/2 tbsp. Piste (Grated)
1/2 tbsp. Cardamom Powder.

First of all mix banana & Milk mix well and add sugar. Heat ghee, add grated coconut and stir till they turn golden brown. Now add banana and milk mixer into it. Stir the mixer till it becomes thicker and then add chocolate powder. Finally add dry fruits and make little ball from it or you can make shapes as you want like squrae or mould it into shape of heart

Now delicious and highly nutrition balls are ready to serve.

21. Taldhari Lapsi


Wheat Grievances 200gms (Phada)
Ghee 100 gms
Sugar 200 gms
Water 500 ml
Cardamom 5-6 pieces
Nutmeg 1/4 Tea Spoon
Grapes Nut 15-20 Pieces

For Decoration
Cashew Nut 10-12 Pieces
Almond 5-6 Pieces
Poppy Seals 10 gms
Take wheat pieces (Phada) and Ghee.
Mix it in one frying pan and roast it for 4-5 minutes on slow fire till become brown.
Take 500 ml water in pressure cooker.
Add mixer in the water and boil in pressure cooker for 15-18 minutes, 3-4 weasels.
Take out above boiled mix in frying pan and then add sugar and kismis. Mix sugar properly.
After properly mixing the sugar add powder of cardamom, nutmeg and mix it.
Take out in bowl and decorate with cashew nut, almond & poppy seals.

25. Paneer Burger King


Fresh Paneer Grated,
Whey Removed Curds,
Shredded Vegetables,

Mix garlic-chilly paste to thick curd and make curd-spread for filling. Cut buns, roast for few mins. applying butter . Apply thick layer of curd-Spread. STuff with generous quantity of paneer, Vegetables & other spiices. Serve with sauce.

26. Kalakand

1/3 Cup Paneer
1/2 Cup Cream
4 tbsp Milk Powder
2 tbsp sugar
A few Almonds, Pistachio and Saffron


Mix all the ingredients and put in a pan. Cook on low flame for 5 to 10 minutes. Then make small balls of it. Press the balls a little and decorate with saffron and Finely cut almonds and Pistachio.

The dish is ready to serve

28. Mixed Khir


Udath Dal – 1 cup
Milk – 1/2 lit.
Oil – 1/4 lit.
Sugar 5 tbsp.
Ghee 1 tbsp
Cashew Nut


Soak the Udath Dal for half an hour. Grind it in a mixi (Ina a paste form) Add some amount of Salt & Black Pepper. In a frying pan (or) Kadai heat oil and make the paste into small balls and deep fry it. Boil the milk add sugar and elaichi. Cool it for some times. Add the fried balls into the milk till it soack’s. Finally add kismis & Cashew-nut for decoration.

The dish is ready to serve.

29. Paneer Makai Kofta

1 Corn
2 Potatoes
2 tbsp Cornflour
Garam Masala
100 gms Paneer

Salt to taste

For Gravy
2 small Onions
2-3 Tomatoes,
Kaju-Khas-khas Paste (Cashew Nut and Poppy Seeds)
1 tbsp Amul Khoa
1/2 cup Amul Milk
1 tbsp Amul Cream
1 tbsp Ginger Chilly Paste
1 tbsp Turmeric and red chilly powder.

Grate the corn.Heat little oil or Amul ghee in kadai and saute grated corn for two minutes. Boil potatoes. Samsh potatoes, Paneer and corn together. Add cornflour, Salt and garam Masala to it. Make a dough (Constantly like chapati dough) Make small balls of medium size. Fry them in

31. Nutty Nutri Delight


Flour 1 cup (150 gms)
Smul Sugar 1 cup (150 gms)
Plain Water 2 cups (300 ml)
Amul Ghee 3/4 cup (100 gms)
Roasted Almonds 1/2 cup (50 gms)
Cardamom Powder for flavour

Finally chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper.

The dish is ready to serve Hot.

Amul ghee till they become brown. Heat the Oil. Add little turmeric and red chilly powder. Saute finely chopped Onion for two three minutes. Add finally cut tomatoes. After 2 minutes add khov and kaju-khas-khas paste. Approximately 1 tbsp. Add 1/2 cup Amul milk and 2-3 cups water. Add 1 tbsp Garam Masala and red chilly powder. Add little sugar and salt to taste. After it starts for 2-3 minutes. Garnish it with coriander leaves and grated paneer.

The dish is ready to serve Hot with Amul butter parathas.

30. Paneer Vegetable Toast


10 Nos. Bread Slice
50 gms Paneer
50 gms French Beans
50 gms Green Peas
1 Nos. Carrot
2 Nos. Potatoes
10-12 Nos. Pudina leaves
1 Nos. Lemon
2 Nos. Tomatoes
1 Nos. Chopped Onion
100 gms Dhaniya
1 tbsp Garam Masala
1 tbsp. Sugar
2 tbsp Ginger, Garlic Chilly Paste
Salt according to taste
Chop the french beans and boil with Potatoes, Green Peas. Finely chop Carrot, Paneer, Dhaniya , Pudina Leaves and Onion. Mix all vegetables, Paneer and blend together with Garam masala, Salt, Sugar, Lemon, Ginger-Garlic-Chilly Paste. Prepare Bread slice (remove edges) with butter and put the vegetable + Paneer mixture on it. Decorate with chopped Tomatoes, Capsicum and crused cheese. Bake it in Oven for five minutes. If oven not available bake with tetlon on cooking gas for two minutes. Now paneer Vegetable toast is ready.

The dish is ready to serve with Tomato Sauce.
The dish is ready to serve Hot with Amul butter parathas.
31. Nutty Nutri Delight

Flour 1 Cup (150 gms)
Smul Sugar 1 Cup (150 gms)
Plain Water 2 Cups (300 ml)
Amul Ghee 3/4 cup (100 gms)
Roasted Almonds 1/2 cup (50 gms)
Cardamom Powder for flavour
Finely chop & roast almonds, keep aside. Layer a round bowl with paper & brush lightly with honey. Layer the almonds into the bowl. Take the required amount of ghee in a kadai. Add flour to it & roast on a low flame till golden brown. Keep stirring while adding sugar & water to it. Put off the flame when the halwa leaves sides and does not stick to the kadai. Add cardamom powder and mix well. Fill hot halwa in the bowl of layered almonds. Invert the bowl on to a serving plate 7 feel off the paper.

The dish is ready to serve Hot.

32. Semolina-Halwa

1 Cup Milk
1 Cup Water
1 Cup Semolina
1 cup Sugar
3/4 Cup Ghee
Dry Fruit (almonds, Cashew, Raisins, Pistachio)
1/2 teaspoon Cardamom Powder
Method :-
Mix milk and water in a bowl. Add semolina and soak it for 10-15 minutes. Now heat ghee in a Kadai add sugar and stir well. Add soaked semolina mixture it becomes slightly brown. Add dry fruits and cardamom powder. Garnish with pistachios.

The dish is ready to serve Hot

33. Rice and Corn Croquettes

For the Sauce
2 teacup Amul Milk
4 tbsp Amul Butter
5 tbsp plain flour

For the croquettes
2 teacups cooked corn
1 tea cup cooked rice
1 tbsp chapped celery
4 chopped green chillies
2 tbsp grated Amul paneer
Salt to taste
1/2 Tea cup plain flour
Crushed vermicelli
Amul Ghee for frying
Tomato Ketchup
Method :-
For the Sauce :
Melt the Amul butter. Add the flour and cook for a few seconds. Add the milk. Cook till the mixture thickned.
For the Croqattes :
Crushed the cooked corn slightly mix the corn, rice, sauce, green chillies, salt shape into flat rounds. Put a little Paneer in the centre and close very well. Just before semins mix 1/2 teacup of milk & water with the plain flour. Dir the croquettes into this paste roll over the vermielli and deep fry in ghee.

The dish is ready to serve Hot with Tomato Sauce.

34. Paneer Curry with Buttermilk Dosa


Amul Paneer 500 gm
Amul Cream 2 tbsp
Amul Butter 2 tbsp.
Amul Curds 2 tbsp.
Amul Khova 10 gm
2 Medium Onions,
2 Large Tomatoes sliced
2-3 Red Chilli
2 tbsp Ginger-Garlic Paste
2 tbsp Grated Coconut,
3-4 Cashew-nuts
1 tbsp Garam Masala
1 tbsp Jeera,
Coriander Powder,
1/2 Turmeric Powder
Cinnamon Clove
Salt & Chilli Powder to Taste
50 gm Cauliflower
50 gm Potato,
50 gm boiled green peas
Oil for frying

Butter Milk Dosa
4 Cups Raw Rice,
1 Ltr Amul Butter Milk (Plain)
2 tbsp. Methi
1 cup Phova
Salt to Taste
Method :-

Grind Coconut, Cashew-nuts, and red chilli to a paste. fry the pieces of paneer, cauliflower and potato. Heat 2 tbsp butter and add Khova, Cinnamon Clove, Onion and Ginger Garlic Paste, fry to a golden brown colour. Add chopped Tomatoes, Chilli Powder, Daniya, Jeera, Garam Masala & Turmeric Powder. Fry for 5 Minutes. Now add the curds and ground coconut paste. Keep stirring. Add the fried paneer, Cauliflower, Potato & Cream. Add one cup of water and cook till the butter floats to the top. Now put Curry Leaves and Coriander Leaves.

The dish is ready to serve with Butter Milk Dosa
Method for Butter milk Dosa
Wash the rice properly. Strain off the water. Soak the rice, Phova & Methi together in buttermilk for 5-6 hrs. Strain of the excess buttermilk. Grind them to a fine paste. Keep in a warm place for 4-6 hrs to ferment. Add salt. To make dosa pour ladleful of this mixture on greased hot tawa don’t spread it. Pour Oil around the edges of dosa. Upturn the side and shallow fry on low heat till done.
The dish is ready to serve Hot with Panner Curry.

35. Shahi Rolls


Mawa 100gms
Milk 1 cup
Curd 2 tbsp
Desi Ghee for frying
Maida 100 gms
Sooji (Rawa) 2 tbsp
Sugar Syrup 1 Cup
Kesar (Saffron) Few strings

Paneer 100 gms
Sugar Powder 2 tbsp
Surroundings – Rabadi
Piste dana Cherry for garnishing

Method :-
Take Mawa, Suji, Curd, Maida. Mix well to form a batter with milk and strain it. Hear Desi Ghee and pour the batter to make a slightly thick pancake. Fry till light brown. Remove from oil and dip it in sugar syrup. Similarly make more pan-cakes and keep aside. Add sugar to the grated Paneer and mix well. Place one Pan-Cake On an aluminium foil, spread Paneer mixture over the Pan-Cake. Roll the Pan-cake tightly and keep aside. Make the Rabadi from milk and add sugar to taste. Pour the Rabadi in a serving dish. Cut the rolls and place them over it. Garnish with Pista and Cherry.
The dish is ready to serve.

36. Paneer Bhalla

Paneer 150gms
Ghee 250gms
Curd 500gms
milk 1/2 cup
Bread 3 Slice
Green Chilly 3 Chopped
Soda Bi-Carb 1 pinch
Salt to taste
Coriander Leaves,

Preparation time : 15-20 Mins.

Method :-

Remove the crust from the bread slices and soak them in milk. Now mix the soaked bread, paneer & Maida together & add finely chopped green chillies, raisins, coriander leaves(chopped) A pinch of soda & Salt to Taste & mash them well to get a smooth dough. Make small balls out of it & fry them in a little ghee till Golden Brown. Take the cud & whip it. Then add some salt as per need. Now add the Bhallas to this whipped curd & soak them for about 10-15 mins. Now transfer the paneer bhalls in a serving tray & garnish with Jeera powder, Red Chilli Powder & Slat. Now the Laajawab Paneer Bhallas are ready to eat.

The dish is ready to serve Tamarind Chutney or Dhania Chutney

37. Paneer Tikka Bahar (Cottage Cheese and maida Snack)


250gms Amul Paneer
200 gms Maida
100gms Corn flour
100gms cut finely Garlic
100gms grated ginger
100gms finely chopped green onion
6 nos. Green Chilly
1 cup Tomato Sauce
1/2 cup green chilly sauce
1 tbsp whit pepper
1 tbsp Ajinomoto
1tbsp Orange Colour
Salt to taste
Oil for frying
Method :-

Take oil in a Kadai Put to Heat. Take cornflour and maida mixture and add colour and make a pastry. It cut paneer in round shape. Dip in maide and dip fry till golden brown. Take oil (2 tbsp) in a kadai put cut garlic ginger, green onion and fry. Put Tomato Sauce, Green Chilli Sauce, White Pepper ajinomoto. Salt to taste. Aranage the paneer pieces in a dish and put the sauce on it. The dish is ready to serve it.

38. Paneer Hara-Bhara (Cottage Cheese and Palak with Cheese)

Ingredients :-

250gms grated Amul paneer
500 gms palak
6 Nos. amul cheese cubes
6 medium size flakes grated gralic
2 Nos. finely chopped Green Onion
2 Nos. Finely chopped Green Garlic
White Pepper 2 tbsp.
Green Chilly 2 Nos.
Oil for Cooking
Salt to taste
2 tbsp Everest Kitchen King Masala


Boil Palak with green garlic, green Onion and salt in an open pan. Grin to paste in a pan take oil and put garlic and green onions and when a little pink put kitchen king masala and then put the palak mixture. When quite dry put the half fo the grated paneer.cook for a few minutes, add white pepper. Now grease a baking dish.layer the dish just with Palak Paneer Mixture, then grate cheese on it. Then again put a layer of Palak and greate rest of the paneer. Put in the oven to bake for 10 minutes at temp 200ºC. 

The dish is ready to serve Hot

39. Milk Delight

1.5 ltr Milk
Sugar 400gms

Method :-
Pour the packers of milk in a kadai. Simmer it ti 1/4th Quantity. Add the sugar. Stir it till it becomes a semi solid. Pour it in a dish and serve

The dish is ready to serve

40. Date Basundi

50 gms Date
1 Ltr Milk
Vanilla essence

Take Seed-less dates Soak it in the milk. After 3-4 hours Liquidizs date mixture. Put the milk to boil in a pan. Add date mixture to the bailiny milk. After it becomes thick turn it from the gas. Add vanilla essence fruits and serve cold. 

The dish is ready to serve Hot

41. Fruit Cream Delight

500gms Cream
1/2 cup Milk
200gms Sugar (Approximately)
Seasonal Fruits,
Dry Fruits

Method :-
Firstly take thick fresh cream, add milk to it and mix it well by keeping the cream bond on ice. Add sugar and chopped fruits. We can also add dry fruit like Almonds + Kaju set it refrigerator for few minutes and serve. 

The dish is ready to serve Hot

42. Paneer Manchurian

250gms Paneer
1 tbsp Corn Flour
1 tbsp Ginger
1tbsp Garlic
1 tbsp Green Chilly
2tbsp Soya Sauce
1/2 tbsp Ajinamotto
1 tbsp Black Pepper (Freshely Powder)
2sp Oil Sprin Onion
Green Chilly
Cabbage for Garnishing

Method :-
Cut the Paneer into equal Pieces. In a bowl mix corn flour, Pepper Powder, Salt and a little water to make a thick batter. Dip the Paneer pieces in the batter. shallow fry the coated paneer pieces. Heat 2 tablespoon oil in a kadai. Put the chapped ginger and garlic pieces in the oil. Fry for 1-2 minutes. Add soya sauce. then add the fried paneer pieces, Salt and pepper powder. Then add the remaining corn flour batter mix properly. 

The dish is ready to serve