Milk Recipies
Panner Recipies:
Grilled Paneer 
grilled panner
1 cup paneer, cut into one inch dice
3 medium bell peppers in different colors cut into one-inch pieces
2 tablespoons vegetable oil
¾ cup natural yogurt
1 tablespoon tandoori masala
1 teaspoon dhana jeeru
¼ teaspoon garam masala
Salt to taste
2-3 cloves of garlic, peeled and finely chopped
1-2 fresh chillies, finely chopped
¼ teaspoon cayenne pepper
Skewers, soaked in water 20 minutes prior to threading
1 tablespoon fresh cilantro, coarsely chopped
Method :
Put yogurt, tandoori masala, dhana jeeru garam masala, salt, garlic, chillies and cayenne pepper in a dish and mix until all the ingredients are well incorporated.

Place the peppers and paneer in the marinade and fold so that paneer and peppers get coated with the marinade. Put paneer and peppers alternately on the skewers and place on a preheated barbeque or grill on medium heat. Brush with oil to avoid paneer from sticking on barbeque.

Turn skewers to ensure even cooking and once cooked remove and place on a plate and sprinkle with cilantro

Mutter Paneer
mutter panner
Oil 1 tbsp, Onion 1, Green Chillies 2, Garlic 2 cloves, Cashewnuts 5, Poppy Seeds 1 tbsp, Cumin Seeds 1 tsp, Kasuri Methi 1 tsp, Ginger 1 piece, Ghee 3 tbsps, Tomatoes 2, Chilli Powder 1 tsp, Turmeric Powder ½ tsp, Vegitable Masala 2 tsps, Green Peas 1 cup, Paneer 250 gms.
Method :
Lightly fry chopped onion, green chillies, garlic, cashewnuts, poppy seeds, cumin, Kasuri Methi & ginger in oil. Add ½ cup water. Keep aside for 30 mins, then grind to a fine paste. Fry paste in ghee for 3 mins. Add pureed tomatoes, chilli powder, turmeric powder & Vegetable Masala. Mix in boiled green peas. Cook till ghee separates. Add ½ cup water & fried paneer. Cook for 5 mins.

Palak Paneer
2 bunches Palak
1 medium sized Onion
1 medium sized Tomato
2 tspns. Ginger-Garlic paste
Salt to taste
6 oz. Paneer
Oil for frying
Method :
1 Separate the palak leaves from the stalk and wash them
2 Cut onion and tomato into pieces
3 Cut the paneer into small cubes and fry them in the oil till it becomes golden brown
4 Heat little oil in a pan add onion to it. When they become transparent add tomatoes. When they are cooked add ginger-garlic paste and salt as per taste and again cook for another 1 minute.
5 Now add palak leaves to it. Cook till the palak becomes soft.
6 After palak is cooked cool the mixture and blend it till it becomes a coarse paste.
7 Now put this paste in a pan, add fried paneer cubes to it and cook for a while.
Serve with Chapatis and Nans.

Butter Recipes
Fruity Butters
fruity butter
1cup plain basic butter
1/2 cup fruit of choice (mango, apple, chicoo, pineapple, strawberry, etc.)
1 tbsp. sugar ground
colour and few drops essence to match fruit chosen
Method :
If using a sour fruit like pineapple or strawberry then use either canned or after boiling in sugar syrup and draining well.Mash the fruit into a pulp.Bring butter to room temperature.Add sugar and fruit and fold in carefully till well mixed.

Butter Paneer
500gms Paneer cut into cubes For the Gravy:2 large onions
1/2 can tinned whole tomatoes
1 tsp garlic paste
1 tsp ginger paste
1 tsp kasuri methi
salt to taste
1 tbsp butter
50 ml fresh cream
1 tbsp oil
1 tbsp chili powder
1 tsp garam masala
Method :
Fry the paneer pieces in a tbsp of oil and keep aside. For the Gravy : Chop the onion and fry it in the one tablespoon of oil and put it in the blender with the tinned tomatoes and kasuri methi, grind it into a smooth paste.Now heat the butter in a pan and add the ginger garlic paste and fry for 2 minutes , Now add the pureed mixture and salt , chilli powder and garam masala and cook till the raw smell of tomatoes disappear, Now add the Paneer and cook for 6 minutes more. Take off heat  and serve with naan .

Cheese Recipes

For the topping

200 g (7 oz) onions
25 g (1 oz) butter
400 g (14 oz) tomatoes
4 fresh chillies
400 g (14 oz) Emmenthal cheese

For the sauce

200g (7 oz) soured cream
200 ml (7 fl oz) whipping cream
3 eggs
45 ml (3 tbsp) wholemeal flour
5 ml (1 tsp) sea salt
Freshly ground black pepper, to taste
Ground nutmeg, to taste
30-45 ml (2-3 tbsp) caraway seeds and  Pizza Base.

Method :
Peel the onions and finely chop. Melt the butter in a pan, add the onions and cook until softened. Set aside to cool. Slice the tomatoes and set aside. Trim the chillies, remove the seed and slice into rings. Coarsely grate the cheese. Arrange all the topping ingredients over the pizza base. For the sauce, place the soured cream, whipping cream, eggs, flour, salt and pepper and nutmeg to taste in a mixer and blend. Pour the mixture over the pizza topping, then sprinkle with caraway seeds. Place the baking sheet in a cold oven, then bake at 200 C/400 F/Gas Mark 6 for about 50 minutes. Serve hot.

Cheesy Vegetable Sandwiches
cheese sandwich
1/4 cup low fat cottage cheese
1 Carrot shredded
1/2 cup chopped Mushrooms
1/2 cup Sprouts
1/4 cup chopped Celery
1/4 cup chopped Radish
1 green onion chopped
1/2 tsp dried Basil
4 Slices of wheat bread toasted
4 Slices of low-fat cheese
Method :
Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radish, Green Onion & Basil in a medium bowl. Spoon 1/2 cup. cottage cheese mixture onto each toast slice, spreading gently to cover. Cut each cheese slice into 4 triangles; Arrange over cottage cheese mixture. Broil 4 to 6 inches from heat or until the cheese melts.

Cheese Cookies
cheese cookies
3/4 cup crumbled soft paneer
1/2 tsp salt
1/2 tsp baking powder
1 cup plain flour
1 tbsp lemon juice
1/8 tsp nutmeg powder
1/8 tsp cardamom powder
1 egg, lightly beaten
3/4 cup
Method :

Beat the butter and sugar, till light and fluffy. Add the egg and lemon juice, and beat well. Now add the flour, baking powder, salt, nutmeg and cardamom. Mix the paneer, beat till it is well blended. Add the almonds, and mix well. Form small flattish rounds.

Preheat the oven. Place some biscuits at a time on a baking sheet. Place them far apart to allow the biscuits to expand. Bake at 150 deg. C for 15 minutes or till light brown.

Cool it for some time before removing. Store in air-tight jars.


Dahi Recipes
Dahi Vada

For Vadas:

1 Cup Urad daal
Salt to taste
Oil to fry

For Dahi:

1 kg Dhabi(yogurt)
1/2 tsp. grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2tsp Roasted cumin (jeera) powder
Red chili powder to taste

Method :

For Vadas:

  • Clean, wash and soak the daal overnight.
  • Grind it into smooth paste.
  • Add salt to taste.
  • Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
  • Take the hot vadas and put in cold water for 2-3 minutes.
  • Now Take them out of water and squeeze the water and keep aside.

For Dahi:

  • Blend the curd (yogurt) and little water until it is smooth.
  • Keep in refrigerator for an hour to get chilled.
  • Add salt, red chili powder and cumin powder. 
  • Serving:

    • In a deep dish arrange vadas and pour dahi over them.
    • Now add imli (tamarind) chutney and green chutney.
    • Garnish with coriander.
    • Serve chilled.

Dahi Kachumbar
3 medium onions
Salt and black pepper to taste
1 cup yogurt
1 teaspoon finely grated fresh ginger
2 medium tomatoes, peeled and chopped
3 fresh green chilies, seeded and chopped
3 tablespoons chopped fresh cilantro or coriander
Method :

Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes. Squeeze out as much liquid as possible. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients. Cover and chill thoroughly before serving.

Preheat the oven. Place some biscuits at a time on a baking sheet. Place them far apart to allow the biscuits to expand. Bake at 150 deg. C for 15 minutes or till light brown.

Cool it for some time before removing. Store in air-tight jars.