Deep fried chunks of paneer simmered in a milk based gravy with loads of khada masalas. Serve with dum aloo, mooli ki chutney and steamed rice.

Recipe Cook Time: 20 minutes


Ingredients

1/2 Tbsp oil

3 cloves

1 bay leaf

1 cinnamon stick

1 tsp cumin seeds

3 green cardamom

1 Tbsp sund powder (Dry ginger powder)

1 Tbsp saunf powder

1 glass milk

Salt, to taste

Pepper, to taste

1/4 th glass water

300 gm paneer, cut into large chunks and deep fried

Coriander leaves, chopped, to garnish


Method

In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter.

Add the saunf and sund powder. Saute vigorously. Do not let it burn.

Immediately add the milk and water. Let it come to a boil and add salt and pepper.

Add the deep fried paneer chunks. Let it simmer for 5 minutes.

Garnish with coriander leaves.

Serve with dum aloo, mooli ki chutney and steamed rice.

Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.

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Recipe Cook Time

:

25 Minutes

Ingredients

1 cup milk 

2 Tbsp flour (maida) 

1 Tbsp butter salt to taste 

1 tsp black pepper- powdered 

1/8 tsp nutmeg- grated 

1/4 cup cheese- grated 

200 gm pasta (dried) of your choice

Method

In a heavy based pan, heat the butter, stir in the flour and saute till slightly darkened. 

Add milk very gradually, stirring vigorously all the time to avoid lumps. 

Bring to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching. 

Add the salt, pepper, and any other seasoning that you desire. 

Add grated cheese after it is cooked makes it a cheese sauce. 

You can add wine or cream or herbs to this, and then mix the boiled pasta of your choice into it. 

Boil the pasta bite like and add to the sauce.

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London: If you`re bored of blueberries and have had enough of splashing the cash on goji berries, the pitaya could be the super fruit for you for it has been hailed as having remarkable health-giving properties, including the ability to regulate blood sugar levels in diabetes as well as providing a dose of anti-oxidants.

While it might look innocuous, the pitaya is harvested from a South American cactus and has the spines to prove it, the Daily Mail reported.

Although the fruit originates in South America, it is now grown in Thailand, Sri Lanka, Bangladesh and the Philippines, where it`s loved for its many health benefits.

Said to be rich in vitamin C, fibre and calcium, the pitaya - or dragon fruit as it`s also known - gives you a bigger bang for your buck than similar super fruits such as acai berries.

Already available in Waitrose and Tesco, the bright pink fruit is full of edible black seeds and boasts flesh that tastes like a cross between a kiwi fruit and a pear.

Along with a mega-dose of vitamin C, pitaya is also thought to help lower cholesterol and is packed with skin-boosting antioxidants.
The tiny black seeds are a great source of healthy Omega-3 fat and there`s plenty of magnesium and calcium in the flesh.

Pitaya is even believed to help regulate blood sugar levels.
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Ingredients:

150g Baby Leaf Spinach
2 Medium Eggs
2 Medium Tomatoes

Procedure:

Rinse the spinach thoroughly, and leave it to drain.
Turn the grill on.
Heat a pan of water and hard-boil the eggs.
Slice the tomatoes in half, place under the grill.
While the eggs and tomatoes are cooking, arrange the spinach leaves on a plate.
Once the eggs are cooked, cut them into four pieces each.
Place the quartered eggs and tomatoes over the bed of spinach and dig into the delicious Warming Breakfast Salad. You’ll agree that there’s no better way to start your day! 
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