Dal Tadka   Dal Tadka Ingredients Tur dal: 200 gms Turmeric powder: 3 gms Cooking oil - 1/2 teaspoon Water - 2 cups Coriander powder: 5 gms Red chilli powder: 5 gms Onion (chopped): 50 gms Tomato: 30 gms Ginger (chopped): 5 gms Garlic (chopped): 5 gms Green chilli (chopped): 3 gms Cumin seeds: 3 gms Desi ghee: 25 ml Golden fried onion: 1 tablespoon ( optional ) Fresh coriander (chopped): 10 gms Method Boil dal with water in pressure cooker by adding turmeric powder, oil and salt. Separately heat ghee in a pan. Add cumin seeds and let them crackle. Add ginger, green chilli and garlic and sauté for 30 seconds. Add onions and cook till light brown. Add red chilli powder and coriander powder and sauté for 45 seconds on low heat. Add tomatoes and cook till the ghee comes on the top. Add boiled dal to this tadka, mix well and adjust salt to taste. Garnish with golden fried onion ( optional ) on top and chopped fresh coriander leaves.

MTR Instant Rava Idli MTR Instant Rava Idli with Coconut Chutney Did you know Rava Idlis were first invented at MTR? During World War II, rice was in short supply. MTR experimented with wheat and thus was born the enormously popular "Rava Idli." Cooking Instructions Mix 1 measure of MTR Instant Rava Idli mix with 1/2 measure of sour curd. Add 50g of finely chopped coriander leaves to the mix. After 1 min, add 1 measure more of sour curd and mix well. After 2 min, steam batter in an idli cooker or idli vessel for 10-12 min. Serve with coconut chutney and potato sagu.

Paneer Recipes Paneer is an Indian cottage cheese. It resembles tofu in colour, taste and feel. Paneer is the vegetarian substitute to chicken. Palak paneer, mutter paneer, paneer butter masala, paneer tikka masala, paneer pasanda, chilli paneer, paneer kofta, kadhai paneer and shahi paneer are dishes with iconic status for most restaurant-goers. Even fast food chains now sell pizzas topped with chunks of fried or barbecued paneer. How to make it? Paneer is surprisingly easy to make, which perhaps explains its popularity with homemakers and chefs. After curdling hot milk with some lemon juice or vinegar, the whey is drained and the curd is pressed dry and cut into firm blocks. Softer varieties of paneer go into the making of sweets such as rasogolla. The cheese does not require maturing. It has a short lifespan: refrigerated paneer keeps for five days while frozen paneer stays fresh for a month. Paneer is nutritious, and not too high in calories. The calorie count depends on whether whole milk or skimmed milk goes into the making of paneer. It also depends on whether the milk is from a cow or a buffalo – typically, buffalo milk is creamier and higher in calories. A hundred gram of paneer contains 100-160 calories. This is not a high number: many dried legumes contain more calories. Rajmah, for example, contains 335 calories for 100 gm. Paneer is rich in protein: 100 gm contains around 12-14 gm of first-class protein comparable with the protein in egg white and meat. Fat forms only 5 gm out of a 100 gm block of paneer, but it is predominantly saturated fat. The food is rich in minerals, but there are only insignificant amounts of vitamins and there is no dietary fibre. Paneer’s weakness is the company it keeps during cooking. As with the potato, butter, ghee and large amounts of oil tend to make paneer dishes fattening. Low-cal paneer recipes are not as popular as the richer ones, but they are worth trying out because very few vegetarian foods contain the high-quality protein that paneer does. Recipe & Photo Credit - The Hindu & ITC Mumbai Try these recipes .. Paneer Tikka Ingredients Paneer - 50 gms Salt to taste Garam masala - 5 gms Red chilli paste- 8 gms Kasoori methi powder - 4 gms Ginger-garlic paste -10 gms Beaten hung curd - 30 ml Lemon juice - 3 ml Method Dice the paneer and marinate with the above mentioned ingredients. Keep aside for half an hour and cook in tandoor or grill on tawa or cook in OTG. Serve hot with mint chutney. Paneer Butter Masala Ingredients Paneer tikka - 10 pieces Ghee - 05 gms Tomato puree (fresh) -100 ml Butter 04 gms Cream -10 ml Onion (chopped) - 60 gms Salt - 05 gms Ginger (chopped) - 05 gms Green chillies (chopped) - 03 gms Garam masala - 03 gms Kasoori methi powder - 03 gms Red chilli powder - 03 gms Coriander (chopped) - 04 gms Sugar - 8 gms Yellow butter - 10 gms Method Heat the ghee and add chopped onions. Sauté till golden brown, then add chopped ginger, and green chillies and ginger-garlic paste. Then add tomato puree and cook till oil comes out. Put all the dry powders, check seasoning, finish it with yellow butter and cream and serve garnished with chopped coriander. Palak Paneer Ingredients Desi ghee: 50 ml Cumin seeds: 5 gms Garlic (chopped): 10 gms Spinach (chopped and blanched): 200 gms Spinach paste (blanched): 250 gms Salt: to taste Green chilli paste: 10 ml Paneer cubes (fried): 200 gms Cream: 30 ml Butter: 10 gms Method Heat ghee, add cumin seeds and let it crackle. Add chopped garlic and sauté. Add chopped spinach and simmer for two minutes. Add spinach paste and simmer till the moisture evaporates. To this add salt, green chilli paste, paneer cubes and cook it for a while. Finish the dish with butter and cream.