Recipe for the Month of January, 2019 : Paneer Butter Masala

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Recipe for the Month of January, 2019 : Paneer Butter Masala

Menu for Lunch for Pre-School and Pre-Primary (January, 2019) ‘Healthy Diet, Healthy Body, Healthy Mind, Healthy Spirit.’ 16th January 19 Vegetable Idli, Salad and Mint 24th January 19 Paneer Butter Masala, Chapati and Wednesday Chutney/Tomato Ketchup Thursday Sprouts Republic Day Special Tri- Colour 17th January 19 Veg./Cheese Stuffed Parantha and 25th January 19 Sandwich (Atta/Multigrain Bread) With Mint Chutney/ Thursday White Butter Friday Tomato Ketchup 18th January 19 28th January 19 White/Red Dry Lobhia, Parantha and Aaloo Methi, Parantha and Salad Friday Monday Atta/Panjiri Laddu Stuffed Bread Pakoda/Bread Roll 21st January 19 Soyabean Nuggets/Keema, Chapati 29th January 19 (Atta/Multigrain Bread) Mint Monday and Peanut Chikki Tuesday Chutney/Tomato Ketchup and Any Sweet 22nd January 19 30th January 19 Sarson Ka Saag, Chapati, Salad and Veg. Poha and Sprouts Tuesday Wednesday Jaggery 23rd January 19 31st January 19 Veg. Whole Wheat Pasta in Red/White Any Dry Dal, Parantha and Salad Wednesday Thursday Sauce and Laddu Note: * Bring a seasonal fruit and nuts daily to school. Bring your own water bottle. * Always eat green vegetables and fresh fruits. Recipe for the month of January, 2019 : Paneer Butter Masala Prep Time : 11-15 minutes Method:- Cook time : 26-30 minutes Serve : 4 Step 1 Heat three tablespoons butter with one teaspoon oil in a kadai. Add Level Of Cooking : Moderate bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Taste : Mild Step 2 Ingredients Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, Paneer (cottage cheese) cut into triangles 500 grams red chilli powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Butter 5 tablespoons Oil 1 teaspoon Step 3 Bay leaves 2 Heat the remaining butter in a non-stick, cook the pureed mixture for Cloves 2 two minutes. Add paneer pieces and salt. Add half a cup of water. Cinnamon 2 one-inch Cook covered on low heat for five minutes. Dried red chillies broken 2 Coriander seeds crushed 2 tablespoons Step 4 Onion sliced 1 medium Sprinkle kasoori methi and mix in lightly. Remove from heat and mix Ginger paste 2 teaspoons in cream. Serve hot, garnished with remaining crushed coriander seeds. Garlic paste 2 teaspoons Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Tomatoes chopped 5-6 medium Salt to taste See more at: Kasoori methi crushed 1/2 teaspoon http://www.sanjeevkapoor.com/Recipe/Rice-Vermicelli-Pulao.html Fresh cream 2 tablespoons .

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