Instant recipes (3.86MB)

Instant Recipes Discover an easy way to Cook

An eBook by Evergreen Recipes

At Evergreen Recipes, we try to make cooking fun and easy. So far, we have posted over 250+

Recipes that has been viewed millions of times on the website. I sat down and spent my Sunday to

handpick the best recipes for this eBook. So, this makes it a must have guide to make delicious

food in your kitchen.

A Special Request: If you find this eBook useful and want your friends to know about it, you can

share this link (http://evergreenrecipes.com/instant-recipes) they can download this eBook from.

This will help us grow big and post more recipes for you all.

Table of Contents

The Content of this eBook has been categorized under 4 groups for your convenience. Each of the

groups had 5 best recipes in their category.

• Healthy Breakfasts

• Light Lunches

• Delightful Dinners

• Desserts

http://evergreenrecipes.com/instant-recipes

Healthy Breakfasts

1. Cheese Corn Sandwich Summers are here, sipping chilled drinks is the only way to save yourself from this hot

season and right the mercury, why not add this Crispy sandwich to the menu? Takes just 15

minutes but will give your appreciations for days ahead.

Below is the step by step instructions to have something great today.

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ingredients Quantity

Bread Slices 4

Cucumber 1

Capsicum 1

Tomato 1

Potato 1

Mayonnaise 3 teaspoon

Cheese 1/2 cup grated

Oregano herbs 1/4 teaspoon

Butter 20 gram

Tomato ketchup 2 teaspoon

Corn 3 teaspoon

Method:

1. Chop Tomato, capsicum, potato and cucumber into small chunks as shown below in picture.

2. Take bread slices, mix mayonnaise and ketchup well. Now apply this paste onto bread slices

4. Put small chunks of butter on the top of bread slice and put the bread sandwich in microwave

oven for 8-10 mins grill.

5. Enjoy!!

as shown below in picture. Then sprinkle oregano herbs.

3 . Put all the chopped veggies onto bread slices then spread grated cheese. Now put another

slice of bread on the top of it.

2. Green Gourd Stuffed In Wheat Flour

I prepared this bottle guard (Lauki) puri for breakfast. There are many people who don’t like

bottle guard much, just like people in my family. But this puri is a great to enjoy it. It really is

very tasty. You should give it a try. I am sure you are going to love it.




Bottle guard 1 kg

Wheat flour 3 cup

Salt 1/2 teaspoon

Green chilli 5

Oil for deep frying

Carom seeds 1/4 teaspoon

Method:

1. Wash and peel off the skin of green gourd and grate the green gourd as shown below in

picture. Cut the green chili into bowl. Mix the wheat flour, carom seeds, chili, grated green

gourd and salt.

2. Make smooth dough without adding water and keep in refrigerate for half an hour. Make

small

4. Enjoy!!

balls from the dough and roll it.

3 . Now heat the oil into Pan and deep fry puri til l they are golden brown from both the sides.

Serve hot with your favorite pickle.

3. Spicy Oats & Cornflakes Balls

corn flakes left. I decided to add it in my next recipe and try making something useful and

tasty. These balls are made from Corn Flakes and Oats and are hot and spicy. You can

prepare this recipe just in 10 minutes. Yesterday I prepared this oats balls and my family

enjoyed it. My hubby said the best thing I had ever which is made up of the combination of

oats and cornflakes. You can also enjoy this recipe by following simple method.




Oats 1 cup

Cornflakes 1/2 cup

White split lentils 1 teaspoon

I wanted to try something new since morning, went to the kitchen and found that I’ve got some

Green chili 4

Asafoetida a small pinch

Coriander leaves 2 teaspoon chopped

Salt as needed

Method:

1. Heat the oil in a pan, temper with white split lentils, green chilies and asafoetida.

2. Now add 2 cup water, add salt and bring it to boil. Now add the cornflakes and oats. Cook on

medium heat till the mixture becomes sticky (This process will take approximately 5 minutes).

3. Now add chopped coriander leaves and cool down the mixture. Make equal size balls with the

help of your palms. .

4. When balls are ready, Steam cook in Momos pan or in Idli maker. Steam cook for 2-3 minutes

and serve hot with tomato and onion chutney..

5. Enjoy!!

4. Raw Jackfruit Tikka | Kathal Kebabs

Raw jackfruit is known for tasting and resembling in texture to non-veg and it is often called

as vegetarian mutton. These kebabs taste almost like Shahi kebabs. Once you try this

Kathal Ke Kebabs, you will never go for another recipe again. Once tasted, I am sure you

would love to prepare this Kathal Ke Kebab for your dear ones Learn how to make kathal

ke kebabs.




http://surkhab.net/onion-tomato-chutney/




Raw jackfruit (diced) 2 cup

Bengal Gram Split 1 cup

Onion 2

Ginger 1 inch piece

Garlic 5-6 flakes

Cumin seeds 1 teaspoon

Cloves 4

Cardamom brown 2

Cardamom green 2

Black pepper 1/4 teaspoon

Nutmeg a small pinch

Mace a small pinch

Red chilli powder 1 teaspoon

Salt to taste

Green chillies 6-7

Method:

1. Cut raw jackfruit into small pieces as shown below. Take cut raw jackfruit into pressure

cooker and add Bengal gram split.

2. Now grind ginger, garlic, green chillies, cumin seeds, cloves, cardamom brown, cardamom

green, nutmeg, mace, black pepper and onion. Then add grind paste into cooker, add red

chilli powder, salt and 1 cup water.

3. Close cooker and cook on medium heat for 10 minutes. Then take boiled raw jackfruit

mixture in a plate to cool.

4. Now grind this cool jack fruit to make smooth paste as shown below in picture.

5. Heat oil in a pan, add chopped onion, green chillies and fry till onions are light brown. Then

add this fried onion and coriander leaves into grind paste.

6. Now with the help of palms make tikkas as shown below.

7. Heat oil in a pan, fry all the tikkas from both the side till golden brown. Served hot with

parathas or Chutney.

8. Enjoy!!

5. Mughlai Paratha | Shahi Parath

I learned this Muglia parathe from my mom, It is spicy, delicious and stuffed with potato and

paneer filling along with a combination of tomato ketchup. I love this paratha.




All purpose flour 1 cup

Potato 7-8 medium size

Gram flour 3 teaspoon

Onion 2

green chilies 10

Red chili powder 1/2 teaspoon

Roasted Cumin powder 1/4 teaspoon

Salt to taste

Paneer 250 gram

Coriander leaves 1/2 bunch

Tomato 2

Tomato ketchup for spreading

Method:

1. Boil, peel and mashed potatoes.

2. Take mashed potato in a bowl, add gram flour, green chilies, red chili powder, roasted cumin

powder, salt, coriander leaves, chopped onion and tomato. Mix well and potato filling is ready.

3. Mash the paneer, add onion, green chili, coriander leaves, red chili powder, cumin powder and

salt. Mix well and paneer filling is ready.

4. Take all-purpose flour, add salt and sprinkle water to make smooth dough. Take a poori size

ball from the dough and roll into a big circle as much as possible.

5. Heat the tawa and put the paratha on tawa/ pan on slow heat. Now apply potato filling on one

side of paratha as shown below.

6. Now reverse (turn to the other side) the Mughlai Paratha with the help of kalchi and sprinkle 34

teaspoon of vegetable oil and let it golden brown.

7. Spread the tomato ketchup, and make a cut mark in the centre dividing paratha in two equal

pieces.

8. Put the Paneer on one half of the cut area and fold it as show below in the picture.

9. Now the Mughali Paratha is ready, serve it hot with your favorite beverages.

10. Enjoy!!

Healthy Lunch Recipe

1. Pepper Chicken Recipe

every steps that you can easily prepare if you are new in cooking. Learn how to make Pepper Chicken.



Ingredients For Chicken Marinade:

Pepper Chicken / Chicken kalimirch is one of the most popular and tasty Recipe. This pepper chicken is

one of the recipe which my family and hubby love it. When I prepared this Dish they said just

WOW and its taste as good as the Naushijaan restaurant. This dish is easy, simple and peppe r powder

gives nice aroma to gravy. You can prepare this pepper chicken at home for your family. I took photos of


Chicken 500 gram

Curd 200 gram

Cumin Powder 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt 1/2 teaspoon

Pepper powder coarsely 1/2 teaspoon

Ginger- garlic paste 3 teaspoon

Ingredients For Gravy:


Onion (chopped) 2

Green Chili (chopped) 8

Ginger 1/2 inch piece

Cashew nuts paste (Cashew 1 cup,1 1 cup

onion)

Pepper powder 1 teaspoon

Cumin Powder 1/2 teaspoon


Kasoori methi 1//2 teaspoon

Mint Leaves 2 teaspoon

Coriander leaves 2 teaspoon

Method:

1.Take the chicken in a bowl, apply ginger-garlic paste, curd, cumin powder, garam masala powder,

pepper powder, and salt. Keep it aside for 1 hours. This step is called Marinade.

2. Heat the oil in a pan or kadhai, saute with ginger and green chilies. Then add onion and fry it until

10 minutes. Then, puree it in a blender to make paste.

golden brown.

3 . In the meantime prepare the cashew nut paste by boiling onions, cashews, almonds ( I used almonds

little because I did not get 1 cup cashews in my kitchen, you can add only cashews) and water together for

4. Now add this cashew nuts paste in fried onion and let it cook for 15 minutes on low heat.

5. Add garam masala powder, black pepper powder, cumin powder, kasoori methi, chopped mint and

coriander leaves. cook on slow heat for 5 minutes. Now grill the marinade chicken in oven or tandoor.

6. Add grilled chicken in gravy and add 1 cup boil water. Let it cook on medium heat for 5-7 minutes.

Now chicken kalimirch is ready and serve with Naan or chapatti.

7. Enjoy!!

2. Baati Choka Recipes

This dish is from the cuisine of Rajasthan in Western India. Dal Baati is more popular and specially

made on some occasions. The Baati usually roast in an open coal fire but you can also cook them

under a grill or in your oven. But I have cooked in gas oven not electric oven. Daal is basically

prepared from tuvar daal or red lentil and Baati is basically a hard bread made up of wheat powder

commonly known as aata. Baati Chokha is usually served with friedtuvar daal and Baigan bharta.

Learn how to make daal Baati.

Method:

Preparation Time : 10 Minutes

Cooking Time : 20 Minutes


Wheat flour 3 cup

Refined oil 1/2 cup

Salt to taste

Carom seeds / ajwain 1/4 teaspoon

Water to make dough

1. Mash wheat powder/aata with little bit of salt, Carom seeds, ghee and water. Now make smooth

dough

2.Then we prepare tennis ball size round balls of this mixture and put it in well heated gas oven.

3 . Put it in gas oven (you can also use electric oven or microwave) as shown below.

4 .. Slow the heat and cook it till gets brown colour and then its been ta ken out.

5. Heat the oil in kadhai and deep fry Baati till dark golden brown. Serve hot with Tuvar Daal and Baigan

bharta.

6. Enjoy!!

3. Palak Paneer

http://surkhab.net/tuvar-dal-red-gramgujaratstyle/





http://surkhab.net/baigan-bhaji-recipe/






Last time I shared the recipe of Palak Paneer where I had grinded if finely, it was heavenly.

Tried cooking it with chopped Spinach and it’s amazing how the taste changes. ANd you will

love this one as well. Try this easy recipe and make Palak Paneer for your family today.




Spinach/ Palak 1/2 kg

Paneer 250 gram

Onion 1


Garlic 8-10 cloves


Cardamom brown 1

Cardamom green 1


Cloves 2


Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Tomato 1

Oil 1/2 cup

Salt as needed

http://evergreenrecipes.com/palak-paneer-recipe/






Method:

1. Cut the paneer into cubes, heat the oil in a kadhai or wok and deep fry the paneer cubes for

about 30 seconds.

2. Soak the fried paneer cubes into hot water to become soft. Grind ginger, garlic, onion, cumin

seeds, cardamom brown, cardamom green, black pepper and cloves together to make fine

paste.

3. In the same wok, heat the oil and add ground paste in it.

4. Add red chilli powder, turmeric powder, coriander powder, salt and chopped tomato. Cook the

spices on low heat till oil shows separately as shown below in the picture.

5. Wash and chopped the spinach finely as shown below in the picture and add spinach into wok.

6. Mix it well and cook covered on low heat for about 10 minutes or oil shows separately.

7. Add soaked paneer cubes and mix it well. Cook for another 5 minutes on low heat. Palak

paneer is ready, serve hot with rice or chapatti .

8. Enjoy!!

4. Paneer Pasanda

Are you a vegetarian? Why should you left alone when your non-vegetarian friends enjoy

Butter Chicken and lick their fingers.Paneer is something that replaces every non-veg dish for

a vegetarian. Try this Butter Paneer and enjoy the awesomeness. If you have ever cooked

something posted previously on Evergreen Recipes, you will know when I say it tastes Good,

it does tastes Gooooood!



Ingredients for Marinade:

Paneer 250 gram

Yoghurt 1 cup


Garlic paste 1 teaspoon

Red chilli powder 1/2 teaspoon

Kasoori methi 1/4 teaspoon

Salt as needed

Garam masala powder

Ingredients for Gravy:

small pinch


Butter 100 gram

Yoghurt 1 cup

Onion 2

Cumin seeds 1/2 teaspoon

Tomato 2

Green chilli 2

Coriander powder 1/2 teaspoon


Salt as needed

Dry fenugreek leaves/ kasoori methi 1/2 teaspoon

Almonds 10 no’s

Cashew nuts 10 no’s

Garlic 5 cloves

Ginger 1/2 inch pieces

Cream 1/2 cup

Oil 1/2 cup

Bay leaf a very small leaf

Method:

1. Cut the paneer into small cubes and marinade it with the item given under the table “

Ingredients for Marinade “ for about 2 hours.

2. Heat the wok with oil and fry onion till mushy.

3. Now add chopped tomato,cumin seeds, cashews, almonds, green chilli, bay leaf, red chilli

powder, coriander powder, garlic, ginger, salt and kasoori methi. Cook the spices on

medium heat for about 5 minutes.

4. Transfer it to a plate and let it cool. Grind the cooked ingredients to make very fine paste.

(you can add small amount of water while grinding to make fine paste)

5. Heat the wok with butter and add ground paste in it.

6. Cook it on medium heat till it reduce by half in volume or oil shows separately. Add yoghurt

into it.

7. Again cook the spices for about 5 more minutes. Heat the wok with oil and fry marinated

paneer cubes.

8. Add fried paneer cubes into gravy and 1 cup boiled water. Cook covered for about 3-4

minutes.

9. Heat the coal on direct flame and put the Small steel bowl on pan in which you have

prepared paneer. Then add heated coal and 1 teaspoon ghee in steel bowl and cover it

immediately to get the gravy absorbs essence of coal. After 2 minutes remove steel bowl

from the pan. Add cream into paneer cubes and mix it well. Now Butter paneer is ready

serve with Naan or chapattis.

10.Enjoy!!

5. Anda Dopyaza

Anda do Pyaaza is a Classical Indian dish and it is very popular in Muslim’s family. They

usually make during Ramadan as a dinner.I usually prepare it when I do not have any other

veggies in my kitchen.The ingredients are used to make Anda do Pyaaza is very common

and anybody can get in their kitchen. There are several version of do Pyaaza like Paneer do

Pyaaza, mutton do pyaaza etc. Follow my easy recipe with step by step pictures.



http://evergreenrecipes.com/paneer-do-pyaza/




Egg 2

Onion 3

Bay leaf 2

Cinnamon stick 2

Cardamom brown 1

Cardamom green 2

Cloves 2


Ginger-garlic paste 2 teaspoon





Salt as needed

Coriander leaves for garnish

Method:

1.Heat the wok with oil and add onion, bay leaf and cinnamon stick. Fry onion till light yellowish in

color as shown below in picture.

2. Grind cumin seeds,cardamom brown & green, cloves, black pepper, ginger, garlic and half

onion to make fine paste. You will not see the garlic in picture because I used my

homemadegarlic paste.

3. Now add grinded mixture into wok and add red chilli powder, turmeric powder, coriander

powder and salt.

http://evergreenrecipes.com/how-to-store-garlic-paste/

http://evergreenrecipes.com/how-to-store-garlic-paste/

4. Mix it well and cook the spices on medium heat till oil shows separately.

5.Then again add 1/2 cup water and 2 egg as shown below in picture. Don’t mix the egg with

spices.

6.Cook covered on low heat for about 20 minutes or egg becomes thick. Egg masala is

ready, garnish with coriander leaves and serve hot with chapattis.

7. Enjoy!!

Delightful Dinner

1. Paneer Kalimirch / Pepper Paneer

After I posted the recipe of Chicken Kali Mirch I had been getting emails asking me to post a

recipe for Vegetarians, so here it is.

http://evergreenrecipes.com/chicken-kali-mirch-recipe-with-step-by-step-picture/








Ingredients for Marinating:


Paneer 200 gram

Curd 1/2 cup

Cumin powder 1/4 teaspoon


Pepper powder !/2 teaspoon

Salt as needed

Ginger-garlic paste

Ingredients for Gravy:

1 teaspoon


Onion 3

Cashew 5-6 no

Almonds 5 –6 no

Ginger paste 1/2 teaspoon

Green Chilli 8


Cumin powder 1/4 teaspoon

Pepper powder 1/2 teaspoon

Kasoori methi 1 teaspoon

Curd 1 cup

Salt as needed

Coal 1 small piece

Ghee 1 teaspoon

Oil 2 large spoon

Method:

1. Take paneer cubes in a bowl and add curd, pepper powder, cumin powder, garam masala

powder, salt and ginger-garlic paste. Mix it well and keep it aside for marinade for about 1

hours.

2. Now prepare cashew paste for gravy. Take 2 chopped onion, cashews and almond in a

pan and add 2 glass water. Boil it for about 5 minutes and strain it with the strainer.

3. Grind the boiled ingredients to make cashew paste.

4. Heat the pan with oil and fry paneer cubes till light golden brown in color and take it off

from the oil.

5. In the remaining oil, sauté with ginger paste and green chillies. Then add chopped onion

and fry it till golden brown in color.

6. Add cashew paste into it.

7. Cook covered on medium-low heat for about 5 minutes. Now add , garam masala powder,

cumin powder, salt, pepper powder and kasoori methi. Cook again for about 5 minutes.

8. Then add curd and cook 5 more minutes or till oil shows separately.

9. Now add fried paneer cubes and mix it well.

10. Then add 2 cup boiled water and cook covered for 5 more minutes. Now heat the coal on

direct flame as shown below in picture.

11. Put the Small steel bowl on pan in which you have prepared paneer. Then add heated

coal and 1 teaspoon ghee in steel bowl and cover it immediately to get the gravy absorbs

essence of coal. After 2 minutes remove steel bowl from the pan. Now paneer kalimirch is

ready serve with Naan or chappattis.

12. Enjoy!!

2. Nutrella Biryani

awesome chunks Biryani. Learn how to make Nutrella Biryani at home.




Nutrella / Soya Chunks 100 gram

Basmati Rice 2 cup

Onion 2no

Bay leaf 3no

Cardamom green 4no

Cardamom brown 4no

Cinnamon stick 3no

Today, I prepared this Biryani with soya chunks and really it tastes great . Nutrella/Soya

chunks is rich in protein and it taste like Mutton. If you are a vegetarian, you should try this

Cloves 6-7no

Black Pepper 10no



Salt As needed


Green chilli 4-5

Method:

1. Wash and soak soya chunks in water for 15 minutes. Squeeze the water and take in to a

bowl. Heat the cooker with oil and fry soya chunks till light golden brown. Then add onion,

green chilli,cloves, cardamom green, cardamom brown, cinnamon stick, coriander

powder, red chilli powder, turmeric powder and salt into pressure cooker. Cook on

medium heat for about 15 minutes.

2. Here is the cooked picture of soya chunks. Heat the pan with oil and sauté with onion,

bay leaf, cinnamon stick till onion are light golden brown. Now add soaked rice, salt and

water. Once rice’s half cooked, add the fried prepared soya chunks as shown below in

picture and cover with lid and cook.

3. Fry cardamom green, brown, black pepper and cloves on high flame till nice aroma

comes. Grind it and sprinkle this mixture in biryani. Cook it in slow flame. Nutrella Biryani

is ready to serve with any gravy and raitha.

4. Enjoy!!

3. Mutton Biryani / Lamb Biryani

Biryani is loved by almost every person in India, if the the World. Be it veg biryani or chicken

biryani it’s just amazing in taste. I prepared Mutton biryani which is the original biryani as said

by many people.

Have this biryani with Raita (Preparation Time: 5 Minutes) and thank me later. Follow this

easy step by step recipe make people around you happy with this Mutton biryani.



Ingredients for Mutton


Mutton 1/2 kg

Onion 2

Ginger-garlic paste 3 teaspoon


Cardamom green 2

Cardamom brown 1


Cloves 3

Nutmeg small piece

Mace small pinch

http://evergreenrecipes.com/nutrela-biryani/





http://evergreenrecipes.com/mughlai-chicken-biryani-recipe/






http://evergreenrecipes.com/raita-recipe/





Salt as needed

Bay leaf 2-3

Cinnamon stick 1 inch piece

Oil

Ingredients for Rice

1 cup


Rice 250 gram

Bay leaf 2-3

Cardamom brown 2

Cardamom green 2-3

Cloves 3-4

Ghee 2 teaspoon


Cinnamon stick

Ingredients to temper

1 inch piece


Onion 2

Food color small pinch

Cardamom green 3

Cinnamon stick 1/ 2 inch piece

Cardamom brown 2

Cloves 1

Milk 2 teaspoon

Almonds 5-6

Method:

1. Heat the oil into pressure cooker and add cinnamon stick, bay leaf and onion. Fry it until

onions are golden brown in color and add mutton pieces. Cook mutton for about 5

minutes on high heat.

2. Then add ginger-garlic paste and cook it on slow heat for about 5 more minutes or till oil

shows separately. Grind cumin seeds, cardamom brown, cardamom green, cloves, black

pepper, nutmeg, mace along with some water to make fine paste. Then add red chilli

powder and coriander powder in it.

3. Add this ground paste and salt into pressure cooker along with 1 glass of water. Close the

cooker and cook on high heat till 1 whistle and then keep the flame low and cook for

about 10-12 minutes or until mutton cooked properly.

4. Boil 1 & 1/2 litre water along with all the ingredients under the table “ Ingredients for rice” .

Then add soaked rice into water.

5. Cook the rice till ¾ done and then drain in the colander. In the same pan grease with

some oil.

Note:

1. Heat the oil in a pan and add chopped onion and fry it until golden brown in color( We

will use this fried onion for garnish).

2. To prepare khushbu Masala, Heat the pan and dry roast cardamom brown, cardamom

green, cinnamon stick and cloves till the nice aroma comes, but don’t burn it. Grind these

roasted ingredients dry to make fine powder.

6. Then put half quantity of semi cooked rice and place cooked mutton, khushbu masala and

fried onion on rice as shown below n the picture.

7. Put remaining semi-cooked rice on the top of mutton as a second layer. Dissolve food color in

2 teaspoon of milk and sprinkle over rice. Sprinkle some more fried onion, khushbu masala

and almonds.

8. Cook covered on high heat for about 1 minutes then keep the flame low and cook for about 15

more minutes till the rice cooked properly. Mutton biryani is ready, serve hot with raita.

9. Enjoy!!

4. Mushroom Matter Curry

Today, I prepared Mushroom Matar curry for my family. Spicy mushroom curry is the button

mushrooms simmered in an onion tomato based spicy curry and garnished with Paneer .

I love the paneer flavour in my curry. Learn How to prepare Mushroom curry.




Mushroom 200 gram

Matar / Green peas 1 cup

Onion 1


Garlic 5-6 flakes


Cardamom brown 1

Tomato 2

Pepper corn 1/4 teaspoon




Paneer For garnish

Coriander leaves For garnish

Green chillies 2

Bay leaf 2

Method:

1. Wash and Dice Mushroom well. Heat oil in a non stick pan, fry mushroom for 2-3 minutes,

then add green peas and stir for another 2 minutes.

2. Now grind ginger, garlic, cumin seeds, cardamom brown, pepper corn, green chillies,

tomato and onion. Heat oil in other pan, add grind paste, turmeric powder, red chilli

powder, coriander powder and bay leaf into pan and cook till oil shows separately.

3. Now add 2 cup water and add fried mushroom and green peas. Cook covered on medium

heat for 5 minutes. Garnish with Coriander leaves and grated paneer. Serve hot with Naan

or chapattis.

4. Enjoy!!

5. Paneer Pasanda

Paneer Pasanda is my favourite Dish. Today I prepared it for Lunch. It is delicious and easy

to cook. My hubby likes Paneer dishes so I always try to make something new for him. The

gravy is Spicy and the cutlet is crispy. WOW I love the combination of both. I am sure

you are going to love it. Learn How to make Paneer Pasanda at home .

Preparation Time : 5 Minutes

Cooking Time : 10 Minutes

Ingredients For Paneer Cutlet :


Paneer 250 gram

Onion 1

Pepper powder 1/2 teaspoon

green chillies 3

salt to taste

Bread crumbs (crushed) 3 teaspoon

All purpose flour ( Maida) 2 teaspoon

Ingredients For Gravy :


Onion 2 medium size


Garlic 5 flakes

Almonds 10 nos


Garam Masala Powder 1/2 teaspoon

Salt To taste

Coriander Leaves For Garnish

Curd 1 cup

Method:

1. Crush the Paneer, add Chopped onion, Green chillies, Pepper powder, Crushed bread

crumbs (I used Brown Bread crumbs ) and Salt. Mix well and make a ball as shown below .

2. Now take 2 teaspoon Maida and dissolved in half cup of water. Take the Paneer ball and

dip in dissolved paste of flour, then Coat it in Bread crumbs and arrange in a dish. Heat the

oil in a non stick pan, fry these Coated Paneer balls until golden brown as shown below.

3. Wait for Paneer Balls to turn golden from both side and keep them aside. Now heat the oil

in a pan, add ginger, garlic,onion and almond. Fry till onions are light brown.

4. Then take this fried ingredient in mixer and grind it to make a smooth paste .

5. Heat 4 teaspoon oil in other non stick pan , add grind paste and fry it for 5 minutes . Then

add red chilli powder, Garam masala powder and salt.

6. Fry it for another 3 minutes till oil shows separately (as shown below). Now add beaten curd

into it.

7. Again fry it for another 6-7 minutes to get oil separate. Now the gravy is ready. Arrange

Paneer cutlets in a serving dish .

8. Now pour the Gravy in arranged cutlet dish and garnish with coriander leaves and chillies.

Serve Hot with Chapattis.

9. Enjoy!!

Dessert

1. Sheer Khurma

Prepare this Sweetened vermicelli and store them for having the occasionally. In India, it is a

kind of trend to have something with Water. This serves as the perfect sweet to offer with

Water. And it is quite easy to prepare as well. It usually prepare during Ramadan and Eid. I

love this vermicelli, because it is quite less sweet as compare to other vermicelli. Follow this

step by step Recipe with pictures.




Vermicelli 250 gram

Milk 1 litre

Dates 1 cup

Talmakhana 100 gram

Almonds 1 cup

Cashew nuts 1 cup

Chirogi 1/4 cup

Kishmish/ Currants 1/2 cup

Khoya 150 gram

Sugar 1/4 cup

Saffron few strands

Cardamom Green powder small pinch

Coconut 1 cup

Cloves 2

Cardamom green 2

Pistachio 8-10 no’s

Method:

Note:

* Vermicelli should be thick for sheer khurma recipe.

* 1 cup vermicelli needs 1 litre milk and 1/4 cup sugar or 5 teaspoon.

* To get more delicious sheer khurma, wait for 30 minutes before having it.

* Soak almonds in hot water for 30 minutes to peel off the skin.

* Soak dates in hot water for 30 minutes to chop it finely.

* You can store this dry roasted vermicelli in fridge up to 1 months.

1. Take thick vermicelli and slightly crushed it with your hands. Heat the ghee (Pure ghee) in a

wok/ kadhai and sauté with cardamom green and cloves.

2. Add vermicelli into wok and roast it till light golden brown in color and keep it

aside.(Vermicelli roast very quick so be careful to prevent from burning)

3. Heat another wok with ghee and add chopped dates. Fry it for about 30 seconds or till nice

aroma comes.

4. Then add chopped talmakhana and again cook for about 30 more seconds.

5. Add kishmish, almonds, cashews, chirogi and khoya. Mix it well and cook for about 1

minutes on medium heat.

6. Lastly add coconut (because it burns very quick) and mix it and cook for about 15 seconds.

7. Then add roasted vermicelli into wok and mix all the ingredients well and keep it aside. Dry

vermicelli is ready.

8. Boil the milk in a pan or kadhai and let it boil on medium heat for about 5 minutes. Then add

sugar and cardamom green powder.

9. Add 1 cup dry roasted vermicelli into 1 litre milk. Cook it on medium heat for about 5

minutes, then switch off the flame and keep covered to absorbs the milk. ( You can store

rest of the vermicelli in the fridge for later use)

10. After 30 minutes, it will look like this as shown below in picture and sheer khurma is ready. Garnish with pistachio and saffron and serve hot or chilled.

11. Enjoy!!

2. Kulfi Faluda

Kulfi Faluda is one of the best thing this world has to offer. If you’ve ever been to Lucknow, in

India, you must have heard to Prakash ki Kulfi This kulfi is inspired by that with some

modifications.

A Picture is worth thousand words, so I let the pictures speak. Tastes good, guaranteed!

Follow my easy step by Step recipe to make your day.




Milk 1 litre

Saffron few strands

Pistachio 1/4 cup

Method:

1. Put the milk into a large pan and bring it to boil over high heat. When it starts boiling reduce

the flame and cook the milk stirring constantly, until it has reduce by half.

2. Then add few strands of saffron, cardamom powder and pistachio. Again cook the milk on low

flame until it has reduce by one third. You will see here the milk color has changed because of

saffron and pistachio. Stir the sides of the pan constantly to avoid scalding. Then add sugar

and mix it well.

3. The milk consistency should be like kheer consistency. Now pour the mixture in kulfi moulds.( I

bought this mould especially from parakash kulfi falooda shop who is very famous for kulfi in

aminabad)

Sugar 5 teaspoon

Falooda 1 /2 cup

Cardamom green powder small pinch

4. Cover all the sides with dough as shown in the picture.

5. Refrigerate it for overnight. You can see the kulfi is beautifully freezed.

6. Take it in a serving plate and top with falooda.( I bought falooda from the market) Serve

chilled.

7. Enjoy!!

3. Bengal Gram Sweet Bars

Here is the delicious sweet bars recipe, I am going to share with you guys. It is made from

chana daal also known as Bengal gram split. The key of making this dessert is all about

roasting the daal. If you roasted daal well, you will get better result. These sweet bars are

delicious from any other bars or sweet. You must try this out and let me know how it was.

Follow my easy recipe with step by step pictures.


Cooking Time: 1 hours

Bengal Gram Split/ Chana Daal 1/2 kg

Milk 1 & 1/2 kg

Pure Ghee 250 gram


Cloves 3

Cardamom green 1

Coconut grated 1 cup

Cashew 10 no’s

Almonds 10 no’s

Currants 10-15 no’s

Sugar 1/2 kg

Method:

1. Soak Bengal gram split/chana daal for about 3 hours. Take soaked chana daal into pressure

cooker and add 1/2 litre milk and cook for 10 minutes on medium heat. Then take out the

cooked daal in a plate and let it cool for 15 minutes.

2. Take daal in a grinder and grind it to make fine paste as shown below in picture.

3. Heat the ghee in wok, add cardamom green and cloves. Now add grinded daal into wok.

4. Roast the daal on low heat till golden brown in color as shown below in picture.( This process

of roast the daal will take approximately 45-50 minutes) Don’t roast the daal on high heat

otherwise daal will burn and bars will not be good in taste.

5. Take milk and sugar in a pan and boil it till sugar dissolves completely. When sugar dissolves

switch off the flame.

6. Heat 2 teaspoon ghee in pan, add chopped almonds, cashews, currants and grated coconut.

Fry it for about 1 minutes or till nice aroma comes. Add fried dry fruits into milk-sugar syrup.

7. Add syrup into roasted daal.

8. Cook the daal on medium heat till it becomes thick and sticky for about 5 minutes. Grease

the plate with ghee and pour mixture into it.

9. Roll the mixture with bead cylinder or any other flat spatula. Cut the pieces like this as shown

below in pictures.

10. You can cut the pieces in your heart desired shape. Shape doesn’t matter. Sweet, delicious

and yummy bars are ready.

11. Enjoy!!

4. Chocolate Cake

It is said that a picture is worth a thousand words, today I let the picture speak to you. So

what is it saying, I think you can read pictures well. Adding two of them for your pleasure.

And if you need more than just pictures, below is the recipe to enjoy this delicious chocolate

cake.



Ingredients For Cake:


All purpose flour 1 & 1/2 cup

Baking Soda 1/2 teaspoon

Baking Powder 1/2 teaspoon

Cocoa Powder 3 teaspoon

Salt 1/4 teaspoon

Vinegar/ lemon juice 1 teaspoon

Water 1 cup

Sugar 3/4 cup

oil 1/4 cup

Vanilla essence

Ingredients for Topping:

1 teaspoon


Icing sugar 1 & 1/2 cup

Cocoa powder 1/4 cup

unsalted Butter 100 grams

Milk 1/4 cup

Vanilla essence 1/4 teaspoon

Method:

1. Sieve the flour in a bowl, add cocoa powder, baking powder and baking soda. Mix it well and

keep it aside.

2. Take water in another bowl, add sugar, oil, vanilla essence, salt and vinegar. Mix well till sugar

dissolves completely.

3. Now pour the sugar syrup in a flour mixture. Mix well till it becomes thick.

4. Now dust the baking pan with flour, pour the cake mixture into it.

5. Pre-heat microwave oven at 180 C. Bake the cake at 180 C for 35-40 minutes. Mine took 35

minutes.

6. Cake is ready. If you want to eat this cake without topping of chocolate you can enjoy it.

http://evergreenrecipes.com/wp-content/uploads/2013/06/image38.png

7. For the topping: Take icing sugar into bowl, add cocoa powder and mix well.

8. Add vanilla essence and butter.

9. Add milk and mix well. Don’t add more milk otherwise the topping liquid will be thin and you will

not be able to decorate your cake.

10. Decorate your cake with chocolate topping and enjoy a bite with your near n dear ones.

11. Enjoy!!

5) Jalebi

Jalebi is a fried sweet dipped in a sugar. Learn how to make jalebi at home.




All purpose flour 1 cup

Rice flour 1 cup

Baking Powder 1/4 teaspoon

Curd 3 teaspoon

food color 1 pinch

Vegetable oil for deep frying

Sugar 2 cup

Water 1 cup

Method:

1. Mix the all purpose flour, rice flour, baking powder, curd, water and food color into a thick

batter and keep aside for 2 hours. Heat the oil in a heavy bottomed pan and pour the batter in

a steady stream into the pan to form coils as shown below in the picture.

2. Deep fry them until they are crisp and light golden brown from all the sides.

Now prepare one string syrup by dissolving sugar in the water.

3. Remove the jalebi from the pan and immerse in the hot sugar syrup and leave for at least 3

minutes so that jalebi can soak sugar syrup. Take them out of syrup and serve hot.

4. Enjoy!!

Thank You

Please visit www.evergreenrecipes.com for more Recipes.

http://www.evergreenrecipes.com/

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