Juthika Foods

Paneer Chahana Be it a party,fooding in any restaurant or preparing menu for coming guests at home --- any paneer item is must and must, specially in veg items. Can't think without it. Paneer korma is an item which can be prepared on any occasion. Being rich,it can be kept occasionally in regular household menu. Its creamy texture  makes this dish yummy and yummy.  Preparation time  :  20 - 30 mins Cooking time   :  30 mins Servings   :  2 - 3 persons Ingredients : Cottage cheese / paneer --  400 gms Poppy seeds / khuskhush  -- 1/2 tsp White sesame seeds / safed til  -- 1 tsp Cumin seeds / jeera pwd -- 1/2 tsp Coriander seeds / dhania pwd   -- 3/4th tsp Ginger / adrak  --  1 inch piece Tomato  --  2 nos. Onion / pyaj  --  2 nos. Green cardamom / choti ilaichi  -- 2 - 3 nos. Raisins / kishmish  --  10-12 nos. Cashew / kaju  --  8-10 nos. Oil or ghee  --  3 tbsp Salt / namak  --  acc.to taste Sugar / shakkar  --  1/2 tsp. Fried onion  ( for garnishing )  -- few strips. Preparation

Methi Makka Poori In India, makke ka atta or maize flour is used usually in winter season. Paratha,poorie,dhokla,etc., whatever you like to have ---- it can be made.  Here,in this recipe, methi ( fenugreek leaves ) has been mixed with the maize flour to impart an extra flavor in this dish. Preparation time  :  20 mins. Cooking time  :  20 - 30 mins Servings   :  12 - 13 pieces Ingredients   : Maize flour / makke ka atta --  1 cup Potato / aloo  --  1 ( big ) Fenugreek / methi leaves ( chopped ) -- 1/2 cup White sesame / safed til seeds  -- 1 tbsp Ginger / adrak  --  1/2 inch piece Garlic / lahsun  --  5-6 cloves Green chillies / hari mirch  --  1 or 2 nos. Salt / namak  -- acc.to taste Refined oil / tel  -- for deep frying Water / pani  -- for kneading Preparation   : Grind the ginger, garlic and the green chillies altogether with little water, into a paste. Cut the potato into halves and boil in water with 1/2 tsp of salt. When it gets cool, peel and mash it well. Method   : Put the

Methi - matar pulao Methi or fenugreek,as it is called,is a versatile leafy vegetable --- whose distinct aroma  mesmerizes our soul and mind. Be it used in any mixed veggies,pulao,parathas,etc., it rules in its own way.  Here,this aroma of methi coupled with the taste of peas makes this pulao simple,yet a unique dish.  Adding some garlic,ginger and hing, subtly enhances its flavor. It can be taken with anything of your choice,but keeping in mind that the aroma,taste and the flavor of the fenugreek should remain intact. Preparation time   :  20 mins Cooking time   :  10 mins Servings   :  2 - 3 persons Ingredients   :  Basmati rice / chawal  -  2 cups / 200 gms Fenugreek / methi leaves ( chopped roughly )  - 3 cups Green peas / hara matar ( shelled )  - 1 & 1/2 cups Ginger / adrak  -  1/2 inch Garlic / lahsun  -  5/6 cloves Green chillies / hari mirch  -  2 nos. Asafoetida / hing pwd -  1/2 tsp Garam masala  -  1 tsp Salt / namak  - acc.to taste Sugar / shakkar  - 1/2 tsp Oil or ghe