PANEER KESAR-E-PHUKTAN

Ingredients
Paneer 25o gms
White vinegar 1 tbsp
Sallt 1 tsp
Water 1 lt

Pumpkin 100 gms
Mustard oil 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste
Red chilly powder acording to taste
Turmeric powder a pinch
Yoghhurt 50 gms
Creme 50 gms
Cashewpaste 25 gms
Brown onion paste 2 tbsp
Elaichi-javetri powder a pinch
Garam masala a pinch

Garnish
Few threads of Saffron soaked in 1 tbsp warm milk
Ginger julliens
Creme

Preparation
Add salt, vinegar in boiling water-add slices of paneer. Boil for few mins, till the paneer floats. Drain it.
Put mustard oil in a pan, add sliced pumpkin in it with salt, red chilly powder, turmeric powder, ginger garlic paste & add some water. When pumkin is cooked, cool it & make a puree.

Method

Mix pumpkin puree, yoghurt, brown onion paste, Cook for 10 mins add creme, further cook for 2 mins. Squeeze the paneer slices with soft hand, add to the gravy. Adjust the seasoning, sprinkle javetri-elaichi powder & garam masala. Switch of the fire, cover it & let it stand for 2 mins .Serve hot garnished with saffron, creme & ginger julliens.

DAHI GOSHT (YOGHURT LAMB)

Ingredients
Lamb 1 kg
Yoghurt 250 gms
Red chilly powder as desired
Salt to taste
Turmeric powder 1 tsp
Onion 150 gms
Mustard oil 2 tbsp
Garam masala powder
Ginger & green corriander for garnish


Preparation
Slice onion, brown them, make a paste of dahi & brown onion.Make ginger julliens, dip them in lemon juice, chopp green corriander.


Method
Heat mustard oil add mutton bhunno for till the all water of mutton evaporates, then add dahi paste, cook in high flame otherwise the dahi will curdle, when it starts boiling add turmeric powder, salt & chilly powder.cover it, cook in a low heat for 20 mins. Check the doneness of the meat, adjust the sauce consistency, as it would be thick & smooth.
Add garam masala.
Switch off the gas & let it stand covered for 10 mins.Garnish with ginger & chopped green corriander.
So try it, any suggestions then please do let me know.

PUNJABI CHANNA MASALA

Ingredients
Chickpeas (kabuli channa) 100gms
Onion chopped 1 Medium size
Tomatoes chopped 2
Ginger chopped 1 tbsp
Green chily chopped to taste
Roasted cumin seed 1 tbsp
Salt to taste
Red chilly powder to taste
Green coriander leaves few stalks
Tamarind 2 tbsp
Cooking oil 2 tbsp
Garam masala 1 tsp
Black pepper crushed to taste

PreparationSoak chickpeas overnite. Boil it in salted water, drain it. Keep some water aside for later use.

Method
Heat oil in a pan add onions cook till it tuns light brown in color, add tomatoes, red chilly powder, salt and tamarind pulp. Cook it till oil separates. Add boiled chickpeas in it with one cup of reserved water. Cook it for a while then add ginger, green chilly, garam masala, black pepper & roasted cumin seed (crushed).
Garnish with green corriander.
N.B If u want gravy then add more water, if dry then less water. Add less salt as water already has salt in it. Later on u can adjust it.