Paneer Masala

Ingredients

3 Tbsp oil
1 Onions sliced
1/2 Can Tomato paste
2 tsp red chilli powder
4 tsp kitchen king masala
1 tsp garam masala
3 tsp chicken tandoori masala
1/2 cup green peas
1 cup cubed green pepper (Capsicum)
1 Cup paneer cubes
1/2 Cup Whipping Cream
1 Cup milk
1/2 tsp garlic paste
1/2 tsp sugar
Salt as per taste

Direction

1. add 1 tbsp oil to the pan add sliced onion, keep stirring untill the onions are
redish. take them off the stove. grind the onions,tomato paste and 1/2 cup cream
in a smooth puree.

2. in the same pan add 2 tbsp oil add the paneer cubes,red chilli powder,garam
masala,1 tsp chicken tandoori masala. Saute for 2 mins then add green pepper
and peas and saute the them till the paneer are bit crispy take them out in a plate .

3. Add the paste of onion& tomato saute for 5 mins then add kitchen king
masala,remaining chicken tandoori masala,garlic and salt to taste.

4.add the paneer and veggi.

5. Add the milk, do not add water as it makes the gravy watery. it should not be
too thick as well as to thin gravy, add more milk if you need.

6. let it cook for a 5-10 mins.

7. at the end add 1/2 tsp sugar and mix it well.

8. ganish it with corainder

serve it with hot paratha or naan.

this is the most simple n quick recipe for paneer masala and yummy too

Chocolate Pie

Ingredients

For Pie Shell

Graham crackers to yield 2 cups crumbs

Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)

1/4 cup granulated sugar

1 stick unsalted butter, melted

Preheat oven to 375 degrees F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

Yield: 1 (9-inch) crust

1 package (3 oz.) cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract

1/2 cup HERSHEY'S Syrup

1 cup (1/2 pt.)cold whipping cream

1 packaged crumb crust (6 oz.)

Sliced fresh fruit(optional)

Chocolate curls(optional)

1. Beat cream cheese, sugar and vanilla in medium bowl until well blended. Gradually add syrup, beating until smooth. Beat whipping cream until stiff. Carefully fold into chocolate mixture. Pour into crust.

2. Cover; freeze until firm, about 3 hours. Just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

Chocolate Chip Cookie

Cookies that my daughter and all my nephews loves it

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-oz. pkg.) Chocolate Chips or Semi-Sweet Chocolate Chips

1 cup chopped nuts(optional)

Directions

1. Heat oven to 375 degree F.(190 degree C)

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet and place them atleast 1to 2 inch apart.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

If you want to make double chocolate chip cookie Simply add 1/3 cup cocoa to your favorite chocolate chip cookie recipe.

ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies.

Gingerbread Cookies

Ingredients

3 cups flour

2 teaspoons Ginger, Ground

1 teaspoon Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon Nutmeg, Ground

1/4 teaspoon salt

3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed.

Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface.

Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Focaccia Bread

Ingredients

2 3/4 cups all-purpose flour

2 teaspoon salt

1 teaspoon white sugar

1 tablespoon active dry yeast

3 teaspoon garlic powder

3 cloves garlic chopped

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon dried basil

1 teaspoon italian seasoning

1 teaspoon ground black pepper

1 tablespoon vegetable oil

1 cup warm water

2 tablespoons olive oil

1 tablespoon grated Parmesan cheese

1 cup shredded mozzarella

3 tablespoon basil pesto

Directions

Pour the warm water in a large mixing bowl. Add the sugar and stir until dissolved.

Add the yeast and gently stir the mixture until the yeast is dissolved.

Let the mixture sit for 10 minutes to allow the yeast to become "active."

The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

Add the salt and vegetable oil and stir again to combine the ingredients.

Add garlic powder,chopped garlic,parmesan cheese, oregano, parsley, basil, italian seasoning and black pepper. Mix it well

Add the flour 1 cup at a time and whisk it in until the mixture is smooth

When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.

Cover with a damp cloth, and let rise in a warm place for 30 minutes.

Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle or round which ever shape you like. I tried out round but original shape of it is reactangle.

Brush top with olive oil. Spread the basil pesto on it.

Bake in preheated oven for about 7 mins take it out and sprinkle with mozzarella cheese and bake it again for another 7-8 mins or until golden brown.

Serve warm.

Its really Yummy.....