Panir Makhani

Ingredients:
100 gms butter
ginger
garlic
green chillies
600 gms panir
500 gms tomato puree
200 gms cream
corriander leaves
salt to taste
Method:
Melt 100 gms butter. Add chopped ginger, garlic and green chillies. Add 600 gms panir cubes and saute, and then add 500 gms. tomato puree. Cook for 3-4 mins. Add 200 gms cream. Simmer for 2 mins. Garnish with chopped hara dhaniya. Add salt to taste.

Pantra / Patod (Gujarati)

(Colocasia or Arvi leaves Roll)
Ingredients:
Arvi leaves
Besan
Oil
Ginger
Green chillies
Hing
Powcered Cloves
Haldi
Chilli Powder
Gur/ Jaggery
Imli Paste
Salt to taste
Lime juice
Mustard Seeds (optional)
Sesame seeds (optional)
Dry whole chillies (optional)
Method:Make batter with besan to which add little oil, adrak-green chillies paste, hing, powdered cloves, haldi. chilli powder, little gur, imli paste, salt to taste. Beat well to make a batter which is neither too thin nor too thick. Keep aside for atleast 1/2 an hour.Cut off stems from the leaves and wash them well. Keep away from you as they stain badly. Spread out and flatten them by running a rolling pin over them to break the veins. Lay the leaves with the dark side down. Now evenly spread the batter over it. If the leaves are big a couple will suffice other wise use more spreading batter over each leaf. The topmost leaf must have the batter on it. Now fold over from both sides and spread some more batter over it and roll it up into a tight roll. Steam it at pressure for 15 mins. When cold cut into fingerwide slices Best if cut after keeping it overnight in the fridge.
The slices may be deepfried after dippng in the same batter very lightly or use mix of water and cornflour OR it can be given a tadka of dry whole chillies, mustard seeds and sesame seeds. Squeeze some lime juice over them.
Variation: To the batter add lasun paste or dhania-jeera powder or whole dhania or ajwain

Papaya platters

Papaya is a very healthy fruit eaten either ripe or green. The grenn or raw fruit can be cooked like any lauki dish, but is also delicious served as an accompaniment or relish.1, Peel ,remove seeds and pith and grate a raw papaya. Apply haldi, salt, hing powder. Add slivers of ginger and green chillies. Heat a little oil. Put a tadka of black rai, whole red dry chillies and curry patta and pour over the papaya. Mix well and serve.2. Peel a papaya. Remove seeds and pith and cut into paper thin slices, 21\2 "-3" long. Apply haldi, salt lemon juice, and mustard paste ( optional), and keep aside for 1\2 hour or more Mix in some slivers of green chillies. Heat oil-preferably mustard- and give tadka of either meti dana or jimmu. Mix well and serve.3. Peel and cut green papaya into 1" slices not too thin. Mix with haldi, salt lemon juice. Add clices of green chillies cut on a slant. Keep aside for some time. Roast some sesame seeds ( til seeds ) with dry red chillies. Grind to a paste with garlic, ginger and timur ( seschswan pepper ) Mix this paste nicely into the papaya. Heat oil- pref. mustard- and give tadka of methi dana or jimmu Mix well and serve.4. Peel and cut a ripe papaya into 1" cubes. and semi mash. Add sugar to taste. Add sliced grapes, both green and black, some chopped walnuts. Mix well and fold in dairy cream or malai. Decorate with anardana, cherries etc. Serve cold.

Papri-ma-meat

Ingredients:
250 gms bony meat
500 gma papri (sem) – preferably the very small variety
Ginger paste
Garlic paste
Green chilli paste
Coriander leaves
Fresh green garlic (optional)
Salt
Turmeric
AjvainMethod:Apply masala paste, haldi, salt to meat and cook on slow fire in its own juice till dry and nearly done. Apply masala paste, etc to papri and keep aside.Heat oil. Throw in ajwain and then papri. Saute a little and then add meat. Cook covered on slow fire. Water can be put on the lid. Stir from time to time. When the papri is slightly soft toss instead of stirring so as not to break the papri. No water is to be added to the papri meat. Check to see if papri and meat are cooked. Chop coriander and green garlic (with leaves).Turn out on serving dish. Sprinkle plenty of chopped hara dhania and chopped green garlicNote: If fresh green garlic is not available – finely chopped dry garlic can be used.

Parwal-ki-Mithai

1/2 kg parwalFor the stuffing:250 grms khoa50 grms badam-pista -chironji together.(chop the badam & pista)20 grms misri1 tspn elaichi powder300 grms sugar for the syrupFew drops rose essence/gulabjalSilver warqRoll the parwal in the palm of the hand to loosen the seeds, and peel. Boil in water till cooked. Take care not to over cook.Drain well and when cool. slit from end to end and remove the seeds carefully.Now prepare the sugar syrup to one thread consistency. Flavour with Rose essence/gulabjal. Add the parwal and cook till the parwal take on a glassy, shining look. Cool. This can be kept in the fridge till needed.Prepare the stuffing by crumbling the khoa. Mix all the ingredients lightly.Shape like parwal.Remove parwals from syrup and drain well, then stuff with this filling. Coover with warq on slit side. Refrigerate for at least one hour before serving.

Parwal stuffed with keema

Ingredients:
keema
onions
ginger - ground to a paste
garlic - ground to a paste
green chillies - ground to a paste
garam masala powder
tomatoes chopped
chilli powder
haldi
salt
vinegar
sugar
methi seeds
cooking oil
corriander leaves
Scrape parwal and peel in stripes. Keep whole. Boil some water with salt and put in the parwal. Cook for ten minutes or so till parwal changes colour. Drain and run under cold water. When cold - cut from one end and remove the seeds and pulp (making the parwal look like an empty barrel). Some of the tender seeds and pulp should be kept aside and added to the keema while it is cooking.
Stuffing:
Heat oil in karai. Throw in methi seeds and then keema, chopped onions, ginger-garlic - green chillies paste, garam masala powder, chilli powder, haldi, salt, little vinegar and pinch of sugar. Cook on slow fire stirring constantly till water dries up and keema is cooked.
When the stuffing is cold fill it into the parwal.Now heat oil in a pan. Add sliced onions and saute till translucent. Then add ginger garlic green chilli paste, haldi, chilli powder, salt, garam masala and little chopped tomato. Stir till oil separates. Then add some hot water and arrange parwal in the gravy. Spread any left over stuffing over the parwals and cook till parwals are well done. In pressure cooker it should take 2-3 mins. Garnish with chopped corriander leaves.

Peppery Panir Parwal

Parwal 250grms
Panir 100grms
Desi Ghee 1tbleson --a must as it gives it the flavour which oil will not
Salt ti taste
Black Pepper coarsely crushed fresh
Method
Peel parwal and cut lengthwise in half and then in semi circular slices.Heat ghee to warm- not smoking- add parwal and saute. Then add salt and sprinkle very little water and cover and cook till done. Before removing from fire add crumbled panir and pepper. Stir and serve hot.

Prawn chops

Ingredients:
Prawn(small shrimp variety)
jeera
black pepper
chopped tomatoes
chopped onions
haldi
chilli powder
salt
little sugar
vinegar
maida (flour)
mashed potatoes
milk
bread crumbs
Method:Soak jeera and pepper for a few hours and grind to a paste.Heat oil add onions and saute till glassy. Add all other masalas and cook till tomatoes are soft and oil separates a little. Then add prawns and stir and cook on high heat for 5-7 minutes. Cook till no gravy is left. Add little vinegar. Stuff inside mashed potato patties - roll in maida. Then roll in milk follwed by crumbs and deep fry till golden.
NOTE: Same stuffing can be used instead of keema in stuffed parwals.

Prawn curry

Ingredients:
Prawn
jeera
black pepper
chopped tomatoes
chopped onions
curry patta (optional)
haldi
chilli powder
salt
sugar
coconut milk (optional)
coriander leaves
Method:
Soak jeera and pepper for a few hours and grind to a paste.Heat oil add onions and saute till glassy. Add all other masalas and cook till tomatoes are soft and oil separates a little. Then add prawns and stir and cook on high heat for 5-7 minutes. Just before removing from fire add coconut milk which is optional. Use curry patta if you are using coconut milk. Garnish with chopped hara dhaniya.

Punjabi / Feni (Nepali)

Ingrdients:
200 grams Ghee
500 grams Maida
Rice flour
Cornflour
Castor Sugar
Method:
Rub in 200 grms ghee into 500 grms maida to resemble bread crumbs. Knead to a slightly stiff dough with cold water. There should be enough ghee in it to shine on the palms when you roll the dough in your hands. Divide the dough into 2-3 and roll out each into a 1\4' thick chapatiBeat rice flour with little corn flour and ghee together. Apply this mixture on the chapati and roll it up tightly. Cut int 1" thick slices. Cool in the fridge for 1\2 hour or so. This makes the rolling out easier. Now flatten each slice and roll into thin puris. Put 3-4 long cuts in the puri. Heat oil\ghee then lower heat and slowly fry the puris to a light pink colour Remove and immediately sprinkle castor sugar liberally on each puri\feni\punjabi. Can be stored for sometime