The Pasta and Vegetable Sizzler in Tomato Sauce is a treat not just to the taste buds, but to all the other senses too. In fact, the making of a sizzler is a pleasure to watch. If you have never watched it being prepared by the chef at a party, then this recipe is your chance to recreate the magic in your own kitchen. A line-up of veggies smartly categorized by their cooking time, are added one after the other to the sizzler plate to be sautéed in butter and positioned appropriately like actors performing on a stage. Then come the pasta and the tangy tomato sauce, to take the lead positions at the centre of the formation, all set to be devoured by a discerning diner!

A lip-smacking starter that will kindle your tummy and make you yearn for the next course! Herbed Rice on Cream Cracker features an innovative topping of cooked rice and grated paneer perked up with assorted spices and mixed herbs. The soft and flavourful topping is a perfect complement to the crisp cream crackers.

The classical cold soup.

The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using Cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy... so, go ahead and enjoy this rich treat!

Paneer is quite a versatile ingredient. It not only lends itself to a lot of recipes within out indigenous cuisines, but also to several international cuisines, where it is known as cottage cheese. Here is a hot chocolate souffle made with paneer. You will be amazed at how paneer cooperates with us in this recipe, which brings together the warmth of chocolate and milk, and the charm of paneer.

malai paneer recipe | homemade malai paneer | soft malai paneer | with 30 amazing images. malai paneer recipe | homemade malai paneer | soft malai paneer is a basic recipe for many snacks, sabzis and even desserts. Learn how to make homemade malai paneer. To make malai paneer, put the milk to boil in a large pan, while stirring occasionally. This would take 8 to 10 minutes. When it starts boiling, switch off the flame and wait for 1 minute. Add the cream and mix well. Add the curd and mix well. Cook on a low flame for 5 to 10 minutes or till the milk curdles. Once the milk has curdled, strain using a muslin cloth. Wash it under running water or place it in a bowl of water along with the muslin cloth and wash it 2 to 3 times to get rid of all the acid traces. Immediately put the paneer in a bowl of ice cold water. Give the paneer a rectangular shape and wrap it in a muslin cloth. Place it in a colander with a bowl below and then place some weight over the paneer in the colander. Keep aside for 1 hour. Remove the malai paneer from the muslin cloth, cut into even sized cubes and use as required. Store it in the refrigerator. It stays fresh for 4 days. Making paneer, also called chenna, is a part of daily cooking in most houses in North India. Soft and delicious paneer paratha is the most preferred breakfast for them. However, malai paneer has its own melt-in-mouth texture which is truly unbeatable and irresistible. Here we have presented detailed steps to master making homemade malai paneer. What makes malai paneer exceptionally soft and luscious to bite into is the use of fresh cream. Are you surprised? Try it in your own kitchen and experience its taste and texture. Use soft malai paneer to make famous restaurant style sabzis like paneer makhmali and paneer pasanda. You can also make unique snacks like paneer mixed herb balls using this succulent paneer. Tips for malai paneer. 1. Use of full fat milk / buffalo’s milk is a must for making soft and luscious malai paneer. 2. While boiling milk, keep stirring occasionally to avoid the milk from sticking to the pan and burning. 3. You can use a muslin cloth, cheesecloth or any thin napkin for draining the curdled milk. Do not use a thick napkin as it might not drain the whey completely. 4. We recommend using fresh cream and not homemade malai for this recipe. Fresh cream lends the perfect creaminess to the sabzi. 5. Remember to wash the curdled milk solids under running water to get rid of the excess acids. 6. Do not keep too much weight on the paneer in the muslin cloth as it might make the paneer dense and rubbery. 7. Put in a container covering the malai paneer in some water. Store in the refrigerator and use within 4 days. Enjoy malai paneer recipe | homemade malai paneer | soft malai paneer | with step by step photos.

Easy to make and even easier to eat - that's creamy mouth-watering vanilla mousse.

The delightful combination of tropical flavours will simply sweep you off the ground, like a tornado.

Just plain malpuas can be very tasty, but Stuffed Malpuas in Saffron Syrup is far, far beyond the normal! Once Malpuas are immersed in saffron syrup, they become softer and tastier. Add to this a stuffing made of strawberry, almonds, raisins and cottage cheese, and you have a rich treat on the table! The stuffing also adds a bit of crunchiness to the otherwise stuffed malpuas. For a richer and creamier taste serve topped with Rabri .

An adaptation of the italian malfatti. This is the saatvik variation made without using any garlic or onions without compromising with the taste.

A simple and delicious recipe.

A coconut flavoured chocolate crust topped with a delicious, creamy white chocolate and pistachio filling.

These delicious creamy white chocolate truffles will testify that nothing is as nice as home-made chocolates.

What a burst of flavours in this salad! tangy pineapples, sweet carrots, crisp lettuce and crunchy peanuts bound together with mayonnaise, the creamy pineapple, lettuce and peanut salad is nothing short of a gourmet offering from your very own kitchen.