Mongolian Paneer

Mongolian Paneer Recipe

 

Ingredients:-

200 gms cottage cheese (paneer) cubes or triangles

4 baby corns (each cut into 4 slices)

1 cup carrot shredded

1 small onion cut into slices

8 green chilies cut into slices

8 cloves garlic minced

2 tsp sweet chili sauce

1 tsp soya sauce

1/2 tsp red chili flakes (store bought)

1 tsp peanut powder

1/4 tsp pepper powder

1 tsp butter

Salt to taste

How to make Mongolian Paneer:-

• Melt the butter in a pan and add green chilies along with the garlic. Fry for few seconds.
• Add carrot, onion, baby corns and salt. Stir for 2-3 minutes.
• Now mix sweet chili sauce and pepper powder.
• Stir for some time without stopping.
• Simmer the gas and add 1 cup of water.
• Cook until all veggies become tender.
• Add paneer and soya sauce. Cook for about 2 minutes.
• Finally add peanut powder and red chili flakes.
• Serve hot as it is.

Cheese Dip Rice

Cheese Dip Rice Recipe

 

 

Ingredients:-

Vegetable salad

Rice - 1 cup

Olive oil - 2 tablespoons

Tortilla cheese dip - 2-3 tablespoons

Water - 2 cups

Vegetable stock - 1 teaspoon

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How to make cheese dip rice:-

• Cook the rice with water and vegetable stock seasoning.
• To cooked rice (pour away any excess water), add olive oil, cheese dip and mix well.
• Add vegetable salad (full leaves without chopping) and mix well.
• Refrigerate and serve cold.

Spicy Baby Potatoes

Spicy Baby Potatoes Recipe

Ingredients:-

Baby potatoes              500 g

Oil                                  2 to 3 tbsp

Asafetida powder          a pinch

Mustard                         ¼ tsp

Cumin                           ¼ tsp

Split urad dal                ¼ tsp

Curry leaves                  few

Small onions               10 to 15

Turmeric powder           ¼ tsp

Salt to taste

Red chilly                        2 or 3

Urad dal                          1 tsp

Chana dal                        1 ½ tsp

Black peppercorns        ½ tsp

Coriander seeds            ½ tsp

Oil                                    ½ tsp

How to make spicy baby potatoes:-

• Heat ½ tsp oil in a fry pan. Dry roast the red chilies, lentils, black peppercorn, coriander seeds.
• Keep tossing till rich aroma arises. Allow them to cool and grind it to fine powder.
• Wash baby potatoes and pressure cook till soft. Cool and peel the skin.
• Prick them with a tooth pick to make small holes in each of them & keep aside.
• Add 2 tbsp oil to the fry pan.
• Once hot, add dash of asafetida powder. Add mustard, cumin, split urad dal, curry leaves and wait to crackle.
• Add finely chopped onions and saute them till golden brown.
• Stir in the cooked potatoes.
• Add turmeric powder and salt. Toss gently so that the baby potatoes get coated evenly with oil.
• Add the spice powder and cook the potatoes on low flame.
• Keep turning the potatoes, so that it turns golden brown all over.
• Once potatoes get a lovely crisp brown texture with the spices, remove from flame.
• Enjoy this savory dish with rice or chapattis.