Recipes from Daman Aunty...You will love them.

KHADAI PANEER
Cut paneer into triangles & keep aside. Heat oil, add dry red chilli, coriander leaves, bayleaf & then add sliced onion. Saute onion till golden brown & crisp. Add ginger garlic paste, stir & add tomato puree, cook for few mins. Then add red Chillie powder, coriander powder, salt & mix well. Add water if reqd.. Now add paneer & cook until paneer is cooked & coated with thick gravy. Serve hot garnish with lightly roasted crushed
Paneer 500 gms
Sliced onion 1 ½ cup
Bayleaf 2 nos
Dry red chillies 3 nos
Crushed coriander 2tsp
Garlic-ginger paste 2 tsp
Tomato puree cup
Red chilli powder 1 tsp
Oil 2 tsp
Salt to taste
coriander seeds Roasted and crushed

MALAI MUSHROOM

Fresh button mushrooms 250gms
Maida ¼ cup
Onion 1
Tomato puree 1 cup
Ginger-garlic paste 1 tbs
Jeera powder 1 tsp
Black pepper powder ¼ tsp
Milk 1 cup
Salt to taste
Haldi ½ tsp
Red chilli powder 1 tsp
Oil 2 tbsp
Fresh cream 1 tbs
Chopped Coriander

Clean mushrooms and cut into half. Heat oil in a pan. Add onions and fry till golden brown. Add ginger garlic paste and simmer for a minute. Add tomato puree and simmer for 3 min. add all powders and let it cook for 2 min. add mushrooms salt and let it cook till ½ done. Add milk and let it cook till gravy thickens. Garnish with fresh cream and coriander.




MUSHROOM WITH PANEER

Mushroom Sliced 150 gms
Paneer Cubes 150 gms
Onions chopped finely 3
Tomato puree ¾ cup
Ginger-garlic paste 1 tbsp
Green chillies chopped 5
Oil 2 tbsp
Milk ¼ cup
Salt to taste
Haldi ½ tsp
Garam masala 1 tsp
Red chilli powder ½ tsp
Coriander leaves
(mix all powders together)

Heat oil in pan and add ginger garlic paste. Add onion pieces and fry till golden brown. Add the powders and simmer for a min. Add green chillies, salt. Add sliced mushrooms and cook on slow flame till it oozes out water. Add tomato puree and mix well. Add milk and paneer cubes. Let it cook till thick gravy forms. (app 8 min). Garnish with coriander leaves.




YELLOW GRAVY

Cashewnuts broken 100gms
Melon seeds 40 gms
Khuskhus 8 tbsp
Onion 250 gms
Tomato 2 big
Garam Masala 2 tbsp
Ginger-garlic paste 3 tsp
Haldi 1 tsp
Red Chilli powder to taste
Salt to taste
Oil
Water 1 litre
Soak kaju, melon seeds, khus-khus in hot water for 20 min and remove water and grind into a smooth paste.
Slice onions and fry till golden brown, add curd. Cool and make a paste.
Add oil in a pan and add all the tomato puree and simmer for few min. add all the powders and add onion paste and kaju paste. Cook for few min when it starts sticking add warm water and boil on slow flame for 20 min.

For a red gravy follow the same process and instead of curd add more onions and add a color – red/orange.
These gravy’s are used in some of the curries.

METHI CHAMAN HARIYALI

Spinach 5 bundles
Methi 3 bundles
Ginger-garlic paste 1 tsp
Onion 1
Tomatoes 1
Grated paneer 75 gms
Green chillies 2
Cream 2 tsp
Butter 1 tsp
Oil 4 tsp
Jeera chilli powder 1 tsp
Garam masala 1 tsp
Salt to taste
In oil add jeera, ginger garlic, onions, tomato. Cook for few min. Blanch methi and spinach together for 1 min and take it out, put in cold water. Chop the same finely. To the above mix add the chopped spinach and methi. Add mirchi daniya powder and 2 cups of yellow gravy ) see for yellow gravy recipe), salt, garam masala, chopped green chillies and grated paneer. Don’t over cook everything. Shreds of paneer should be seen.




DUM ALOO

Small potatoes 500 gms
Boiled onion paste 1 cup
Garlic-ginger paste 2 tsp
Tomato puree ½ cup
Red chilli powder 1 tsp
Coriander powder 1 tsp
Haldi 1 tsp
Kastoori methi 1 tsp
Garam masala powder 1 tsp
Fresh cream 50 ml
Cashewnut paste 1 tbsp
Curds ½ cup
Salt to taste
Oil 2 tsp
Peel, wash and prick potatoes with a fork. Deep fry in hot oil until potatoes are golden brown in color. Keep aside. In a kadai add onion paste and cook on high flame. Add cashew paste, beaten curd and mix well. Add ginger garlic paste, stir for 1 min and the add red chilli powder, coriander powder haldi and stir for few sec. add tomato puree and cook on medium flame for 3 min. serve hot with chopped green coriander




CAULIFLOWER MUSALLAM

Cauliflower 2
Grated onion 1 cup
Ginger garlic paste 2 tsp
Tomato puree ½ cup
Red chilli powder 1 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Haldi 1 tsp
Melon seed paste ½ cup
Cumin powder 1 tsp
Oil 2 tsp
Salt to taste

Remove stalk from gobi. Boil in salted water with 1/2 tsp haldi till half cooked. Heat oil, add grated onions & saute till golden brown. Add ginger garlic paste, cumin powder, coriander powder, haldi, garam masala, salt. Stir for a min. Add tomato puree and cook Add melon seeds past. dissolved in 1 cup of water.. bring it to boil. Add boiled gobi & cook on dum for 10 mins. Serve hot garnished with chopped coriander and melon seeds



GOBI MANCHURIA

Take fresh gobi , microwave for 15 mins. Take cornflor maida 3:1 & add salt & Ajimotto kalimirch to taste. Add gobi pieces & water. Add red color if wanted .. Deep fry it
Cut onions any size u like, ginger garlic fresh, spring onions & green chillies (cut long)
In oil add green chillies, karipatta, ginger garlic, add onions, spring onions & fry till
Light brown. Then add vinegar, soya sauce, little mirchi ketchup, ajnimotto & salt .
Add fried gobi & mix well.
Take 1 tsp of cornflor, add 5-6 tsp water, mix well & por on top so that Manchuria
Sticks to each other. Cook well, so that taste of cornflour doesnot come



VEG. MANCHURIA

Potatoes : 1 : 1 Other veg. (carrots, gobi, cabbage, matter, beans
Cornflor 3 : 1 Maida
Pressure cook together as such as to mash it later. Add salt, ajnimotto, black pepper
Add color if desired & deep fry.
Cut onions any size, ginger garlic fresh, spring onions & green chillies (cut long)
In oil add green chillies, karipatta, ginger garlic, add onions, spring onions & fry till
Light brown. Then add vinegar, soya sauce, little mirchi ketchup, ajnimotto & salt .
Add fried vegetables. Take 1 tsp of cornflor, add 5-6 tsp water, mix well & por on top
so that Manchuria sticks to each other. Cook well, so that taste of cornflour doesnot come

NUGGETS DO PYAAZA

Soak nuggets (meal maker –soy chunks) overnite. Squeeze out all water. Cut onions (large qty) lengthwise
Fry till brown. Take curds in a cooker, put red Dry chillies, kotmere, ginger-garlic
paste methre salt, red chilli powder garam masala,. Add fried onions. Add nuggets
to this & pressure Cook for few mins. Add cream & fry till dry


MEAL MAKER NUGGETS

Soak Nuggets overnite. Squeeze out all water. Mix masala (salt, mirchi,amchur, Cornflor, ginger-garlic paste, little Color, egg) Deep fry nuggets . Put tadka
Tadka- karipatta, green chillies Curds. Add nuggets to tadka & fry till dry.



BADAM BARFI

Soak badam in water for 2-3 hrs. Remove the skin & grind to thick paste. Make milk and badam ratio 1 ½ . Add the paste to milk and boil well & put sugar to taste and keep stirring. Remove skin of Eliachi & powder it. Keep stirring on slow fire.Add 2 tsp ghee in the middle & stir till
it becomes a tight paste and ghee Leaves the sides & whole mixture comes into the middle.Grease a plate with ghee & pour the mixture. Cut into pieces when cool.