Paneer Tikka

• 1 Large block of Paneer
• 1 onion
• 1 Capsicum
• 1 Tomato
• Few Mushrooms
• Finely chopped Coriander leaves
• To Marinade:
• 1/2 cup Curd (plain yogurt)
• 1 tsp Garlic paste
• 1 tsp Ginger Paste
• 2 tsp Tandoori powder
• 1 tsp cumin (jeera) powder
• 2 tsp Chaat powder
• Salt to taste
• Red chili Powder to taste

1. Cut Paneer into long 1/2" thick cubes.
2. Cut all vegetables into cubes.
3. Mix all ingredients for marinade and keep aside.
4. Add the left marinade to the vegetables.
5. Brush the marinade to the paneer and refrigerate it for 3 hours.
6. Heat oil in a kadhai and fry marinated paneer till fully done.
7. Also fry other vegetables.
8. In a plate arrange fried vegetables and then paneer.
9. Garnish with coriander and lemon slices
10. Serve tandoori paneer tikka hot with hari chutney.

Tandoori Stuffed Aloo

• Potatoes - 8, large
• Cashewnuts - 1 tbsp, broken
• Chaat Masala - 1/2 tsp
• Clarified butter - 2 tsp (ghee)
• Coriander leaves - 1 tsp, chopped
• Cottage cheese - 4 tsp, grated
• Cumin seeds - 1/2 tsp
• Garam masala - a pinch
• Lemon juice - 1 tsp
• Oil - for frying
• Red chilli powder - 1 tsp
• Raisins - 2 tsp
• Salt to taste

Method:

1. Peel the potatoes and carefully scoop out the centre, making sure to leave a thin but firm and even wall.
2. Shallow fry the potato boats and the scooped out leftovers separately.
3. Take care not to brown the boats, they should only be crisp on the sides.
4. Cool the scooped out portion of the potatoes and mash.
5. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, grated cottage cheese and clarified butter. Stuff the mixture into the potato cases.
6. Arrange 4 pieces on one skewer and put some more grated cheese on top.
7. Grill till golden brown in colour.
8. Sprinklle with chopped coriander and chaat masala and serve

Khoya Paneer

• 250 gms. paneer 
• 100 gms of khoya powder
• 1 onion grinded 
• small quantity of ginger grinded
• 1 florlet of garlic grinded 
• 2 green chillies chopped fine
• 1 cup of tomato paste
• 1/2tsp cumin seeds
• 1 tsp. coriender powder 
• 1/2 tsp of tumeric powder
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• chopped coriender leaves 

1. Cut the paneer into trinangle shaped cubes and keep it aside( do not fry the paneer).
2. Grind onion, garlic ginger and green chillies in mixy.
3. Heat oil in heavy pan and add cumin seeds, tumeric powder and coriender powder. Stir it .
4. Now add onion,ginger,garlic paste into it and stir until oil separates.
5. Add tomato paste in it and stir it. Add salt,chilli powder in it and stir until oil separates.
6. Add khoya powder in it and mix it very well.
7. Add small quantity of water, boil it.
8. Add triangle shaped paneer cubes in it.
9. Cover it,turn off the gas and add garam masala .
10. Garnish it with chopped coriender leaves before serving.

To make a thick gravy you can add bread crumbs in it.

Pav Bhaji

• Pav Buns - 10
• Onions - 2, finely chopped
• Coriander Powder - 2 tblsp
• Tomatoes - 2 cups, finely chopped
• Cumin Powder - 1 tblsp
• Potato - 2 cups, cooked and mashed
• Chilli Powder - 1 tsp
• Peas - 1/2 cup, cooked
• Pav Bhaji Masala - 1 tblsp
• Green Beans - 1/2 cup, finely chopped
• Coriander Leaves - 1 cup
• Cabbage - 1 cup, shredded
• Lemon Juice - 1 tblsp
• Capsicum - 1/2 cup, chopped
• Ginger - 2 tsp, grated
• Garlic - 1 tsp, crushed
• Green Chillies - 2, finely chopped
• Water - 1/2 cup
• Salt as per taste

Method:

1. Add onions to hot oil and fry till pink.
2. Add garlic and fry for a minute.
3. Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
4. Stir for a minute.
5. Add the other ingredients and cook on low heat for 5 minutes.
6. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
7. Mash well.
8. Add 1/2 cup of water and simmer.
9. Add chopped capsicum.
10. When all the vegetables are well mixed, garnish with coriander and lemon juice.
11. For the pavs, slit the pav buns horizontalls from the middle.
12. Apply butter on the cut surface and fry in hot pan.
13. Remove when it is golden brown.
14. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
15. Serve hot with pav buns.