PANEER SWEET

A simple sweet with grated paneer or freshly made chana. You can use freshly made paneer made of fat free milk to enjoy a good amount of the sweet.

INGREDIENTS
Grated Paneer/ chana                   1 cup
Fried nuts                                     2 Tsp
Cardamom  powder                     1 tsp
Whole milk                                  1/4 cup
Sugar                                           1/2 cup
Ghee                                            3 Tsp

PROCEDURE
Make chana/ paneer with milk or use the grated paneer.
While using fat free milk to make paneer be cautious to remove it promptly before paneer hardens.(Paneer made with whole milk is softer than the one made with fat free milk)
Heat a thick bottom pan and add the paneer, milk, sugar.
On a slow flame keep stirring till every thing is incorporated well and a thick lump of sweet is formed.
Add the cardamom powder, ghee and garnish with nuts.
Do not leave on the flame for longer time as it makes the paneer hard.    

SORAKAYA TEEPI KURA

Sorakaya or bottle gourd is mostly used in sambar or dappalam or dal. A simple curry is also made with light tadka. Now I give a very special recipe which is mostly made in very traditional homes in Andhra.
A sweet and sour version of the curry. Of course many other veggies are also cooked in the same fashion, but bottle gourd has a very special place in this category.

INGREDIENTS

Bottle gourd pieces                      2 cups
Oil                                                4 Tsp
Chana and urad dal                      2 Tsp
Mustard                                       1 tsp
Jeera                                            1 tsp
Jaggery                                        2 Tsp
Turmeric                                      1/4 tsp
Hing                                            1/4 tsp
Tamarind                                     small lemon sized ball
Salt                                              to taste
Green chillies                               3 chopped
Coriander                                     2 Tsp chopped

PROCEDURE
Cook the bottle gourd pieces and set aside.
Soak tamarind in hot water for 20 minutes and extract the pulp.
Heat oil in a pan and add the channa dal, urad dal, mustard seeds, jeera.
When the dals turn brown add the hing the turmeric.
Add the cooked bottle gourd pieces.
Fry for a minute or so.
Now add the tamarind pulp, green chillies, salt.
Add a little water, cover and cook on a slow flame for 10 minutes.
Add the jaggery, coriander.
Cover and cook for another 10 minutes and serve hot with rice.

PANEER BURJI

Many of you might have heard of egg burji and this paneer burji is a vegetarian twist to egg burji.
If you are a pure veggie who don't even eat egg then paneer burji can be your choice. Burji means scrambled  and crumbled paneer is used to make the recipe. You can also use freshly made chhana for making the recipe.

INGREDIENTS

Crumbled paneer/chhana                  1 cup
Onion                                                1 small, chopped
Carrots                                              1/4 cup diced
Green peas, corn                               1/4 cup
Green chillies                                    2 chopped
Coriander                                          1 Tsp chopped
Turmeric                                            a pinch
Ginger garlic paste                            1/2 tsp
Garam masala                                   1/2 tsp
Salt                                                    to taste
Oil                                                     2 Tsp

PROCEDURE
Heat oil and add the ginger garlic paste, onions, turmeric.
Saute' for a minute. Add the veggies.
Cover and cook till the veggies are soft.
Now add the paneer and mix well.
Add the salt and garam masala powder.
Fry for few more minutes, top it off with coriander.
Serve as a breakfast with plain bread.