Corporate Office: P-70/11/5-B PUSA ROAD KAROL BAGH OPP. MTNL, KAROL BAGH, CENTRAL DELHI - 110005
Healthy Snacking
01
Recipe
Paneer and green pea’s burger
PARAM PANEER and green peas burger is a healthy alternative to kids' favorite junk food - a one meal wonder that combines peas, PARAM PANEER, mayonnaise, onions, tomatoes, and lettuce. This yummy burger can be wrapped in aluminum foil or cling film and pack in a Tiffin box along with tomato ketchup.
Ingredients
For The Cutlets
- Crumbled PARAM PANEER 1/2 cup
- Boiled and crushed green peas 1/2 cup
- Boiled, peeled, and mashed potatoes 1/4 cup
- Green chili paste 1 1/2 tsp
- Finely chopped coriander (dhania) 2 tbsp
- Whole wheat bread crumbs 2 tbsp
- Salt to taste
- Whole wheat bread crumbs for coating
- Oil for deep-frying
Other Ingredients
- Whole Wheat (gehun) burger buns 4 pcs
- Butter 4 tbsp
- Big Lettuce Leaves 4 pcs
- Eggless Mayonnaise 6 tbsp
- Finely chopped coriander (dhania) 2 tbsp
- Big Tomato , thinly sliced 1 pc
- Sliced onions (optional) - 4 pc
- Salt and freshly ground black pepper powder to taste
Method
For the Cutlets
- 1Combine crumbled PARAM Paneer, peas, potatoes, green chilies, coriander, and salt in a bowl and mix well
- 2Divide the mixture into 4 equal portions and shape each portion into a 100 mm. (4”) thick flat cutlet
- 3Roll each cutlet in bread crumbs till they are evenly coated from both the sides
- 4Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour from both the sides
- 5Drain on absorbent paper and keep aside
How to Proceed
- 1Cut a bun horizontally into two
- 2Butter the bun halves using 1 tsp of BUTTER and toast them lightly on a tava (griddle). Keep aside
- 3Place the lower half of the bun on a clean, dry surface with the buttered side facing up
- 4Place a lettuce leaf on the bun and spread 1½ tbsp of the mayonnaise over it
- 5Place a cutlet, a few tomato slices, and an onion slice over the cutlet. Finally, sprinkle salt and pepper over it
- 6Cover with the remaining half of the bun with the buttered side facing down and press it lightly
- 7Repeat with the remaining ingredients to make 3 more burgers
Serve With
Tomato Ketchup
02
Recipe
Mulo Ghonto
This recipe is an authentic East Bengal recipe - A delightful combination of radish with the potato, which makes an appearance in almost every dish in a Bengali household. You will be amazed to find how the bitter mooli is transformed into a sweetish vegetable where garam masala combined with chilies, peas, and potatoes make this vegetable more delectable.
Ingredients
- 1/2 tsp Param ghee
- 2 cups chopped radish (mooli)
- 1 1/2 tsp oil
- 1 whole dry Kashmiri red chili, broken into pieces
- 1/2 tsp cumin seeds (Jeera)
- 1 cup green peas
- 1 tsp turmeric powder (Haldi)
- 1 tsp chili powder
- 1 1/2 tbsp aniseeds (Saunf)
- a pinch of sugar
- salt to taste
- 1/4 cup peeled and chopped potatoes
- 1/2 tsp garam masala
Method
- 1Combine the radish with enough water in a deep non-stick pan and par-boil on a medium flame for 5 minutes. Drain and squeeze out the water. Keep aside.
- 2Heat 1/2 tsp of oil in a non-stick kadhai and lightly brown the potatoes on a medium flame for 5 to 7 minutes. Keep aside.
- 3Heat the remaining 1 tsp of oil in the same non-stick kadhai and add the red chilies and cumin seeds.
- 4When the seeds crackle, add the radish, green peas, turmeric powder, chili powder, aniseeds, sugar, and salt, mix gently and cook on a slow flame for 5 minutes. Sprinkle a little water to avoid the vegetables from burning.
- 5Add the potatoes, mix gently and simmer until all the vegetables are done (add 1 tbsp of water if necessary while cooking). Keep aside.
- 6Meanwhile, heat the ghee in a small non-stick pan, add the garam masala, and saute for 10 seconds.
- 7Add it to the vegetable, mix well, and cook on a slow flame for another 3 to 4 minutes.
- 8Serve hot.
03
Recipe
Paneer Chane Ke Chops
Paneer stuffed in Kabuli chana mixture, shaped into chops, and shallow-fried is a yummy snack to satiate every palate and is a healthy snack option. It tastes crispy and best when served fresh and hot. Enjoy this snack with a cup of masala tea to feel full and refreshed.
Ingredients
- PARAM Paneer 100 grams
- Chickpeas (Kabuli Chana), soaked 350 grams
- Salt to taste
- Tea leaves 1 teaspoon
- Coriander seeds 2 teaspoons
- Fennel seeds (Saunf) 1 1/2 teaspoons
- Dried red chilies 2-3
- Onion 1 medium
- Ginger, roughly chopped 1-inch piece
- Oil for shallow frying
Method
- 1Boil the Kabuli chana with salt and tea leaves tied in a potli till completely soft.
- 2Drain and reserve the cooking stock.
- 3Heat a non-stick pan, add coriander seeds, fennel seeds, and red chilies, roast till fragrant.
- 4Roughly chop an onion and add to the pan. Add ginger and roast for 2 minutes. Set aside to cool.
- 5Mash PARAM PANEER in a bowl, add a little salt and shape into small balls.
- 6Transfer the roasted spices into a mixer jar and grind with a little of the reserved cooking stock.
- 7Add the Kabuli chana and grind, without adding any more water, till the chanas are well mashed.
- 8Transfer into a bowl. Heat a little oil on a non-stick Tawa.
- 9Grease your palms, take a portion of the chana mixture and spread it.
- 10Place a paneer ball in the center and enclose it completely. Flatten slightly and place on the Tawa.
- 11Similarly, make other chops and place them on the Tawa. Turn once and cook till both sides are cooked evenly.
- 12Take care not to turn them on more than once. This way they will remain soft and will melt in the mouth. Serve hot.
04
Recipe
Tuppa Dosa
Tuppa in Kannada, alias Ghee Dosa, is a delicious dosa, and the aroma of ghee while preparing will make your special one drool and tempted to devour the savory. This simple Dosa is a culinary delight and can be served with coconut chutney or red chilies and onion chutney. Since the batter for this Dosa uses more urad dal than usual dosas, the Tuppa Dosa also turns out soft and fluffy, which makes it doubly delightful. The reddish-brown hue and rich aroma of ghee and fenugreek make the Dosa a truly special treat for your guests and loved ones.
Ingredients
- Param Desi Ghee for Cooking
- Raw rice (washed & drained) 1 cup
- Urad dal washed and drained 1/2 cup
- Fenugreek (methi) seeds 1/2 tsp
- Salt to taste
- Sambhar, coconut chutney, red chili, and onion chutney for serving
Method
- 1Combine the raw rice, urad dal, and methi dana in a bowl and soak with enough water for 2 hours. Drain Well.
- 2Add 1/4 cup of water and blend in the mixture to a smooth paste.
- 3Transfer the mixture to a bowl, add the salt 'mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
- 4Once the mixture is fermented, mix it very well with the help of a ladle.
- 5Heat a non-stick tava and pour a ladleful of the batter over it, and spread it evenly to make a 175 mm diameter circle.
- 6Cook it using Param Desi Ghee on medium flame till it turns light brown from both sides.
- 7Repeat the same with batter to make 14 more Dosas.
- 8Serve immediately with sambhar (optional) and chutney.
05
Recipe
Cheesy Macaroni
Macaroni tossed in cheesy white creamy sauce tastes yummy with homemade goodness. Children and adults alike like this classic, inexpensive, versatile, and nourishing food.
Ingredients
- PARAM TONED MILK 2 cups
- Macaroni 300 grams
- Processed cheese, grated 1 cup
- Olive Oil or Butter 2 tablespoons
- Refined flour (maida) 2 tablespoons
- Salt to taste
- White pepper powder to taste
- Fresh parsley, chopped 1 tablespoon
- Fresh breadcrumbs 2 tablespoons
Method
- 1Boil macaroni in water and little salt till it becomes smooth. Drain and refresh under running water. Drain and set aside.
- 2Heat BUTTER in a pan. Add Maida and saute lightly, taking care that it does not change color.
- 3Add PARAM MILK gradually and keep stirring continuously so that there are no lumps formed.
- 4Add salt and white pepper powder and mix well. Add half the grated cheese and continue to stir.
- 5After adding the cheese, the sauce will thicken further, then add more milk to adjust the consistency.
- 6Heat some more BUTTER in another pan. Add Macaroni. Toss.
- 7Strain the sauce into this pan and mix gently.
- 8At this stage, if you want to bake you can do so, but first, sprinkle breadcrumbs over the top and sprinkle some butter. Sprinkle the remaining cheese and crushed peppercorns, and bake till the cheese at the top becomes lightly golden.
- 9Or serve it just like that after putting on the remaining cheese and crushed peppercorns. Garnish with parsley and serve hot.
05
Recipe
Dahi Pakodi Chaat
Chaat is very famous and popular in Indian cuisine. Here is a unique and different type of chaat with the combination of moong dal pakodis, dahi, and green and meetha chutneys. The moong pakodis with an array of spices, sev, chutneys, and garnishing is enjoyed as an evening binge favorite and is simply irresistible.
Ingredients
- Moong Dhuli Dal soaked and drained - 1 cup
- Medium Onion finely chopped - 1pc
- Rice Flour - 1tbsp
- Baking Soda - A Pinch
- Chilli Powder - 1 tsp to sprinkle
- Ginger Chopped - 1 tsp
- Green Chillies Chopped - 2 pc
- Salt - To Taste
- A pinch of Hing
- Oil to Deep Fry
- Param Dahi sweetened with sugar - for topping
- Cumin Seeds (jeera) roasted & grinded for topping - 1/2 tsp
- Chopped coriander leaves for garnishing - 2 tbsp
- Chaat Masala to sprinkle
- Nylon Sev to sprinkle
- Tamarind Chutney, green chutney for topping -1/4 cup
Method
- 1Blend green gram, onion, green chilies, ginger, and 1 tablespoon coriander leaves with some water to a coarse paste. Transfer into a bowl.
- 2Add rice flour, salt, asafoetida, baking soda, chili powder, and 1 tablespoon coriander leaves, and mix well.
- 3Heat sufficient oil in a Kadhai. Drop small portions of the prepared mixture in it and deep-fry till golden brown. Drain on absorbent paper.
- 4To serve, put some pakodis in each serving bowl, top with some yogurt, tamarind chutney, green chutney, and onions. Sprinkle some chaat masala, chili powder, and sev and serve immediately.