Karela Pasta(Bitter gourd Pasta)

Now this is totally my invention and karela (bitter gourd) lovers would simply love it. Its a unique blend with pasta :-)

You need 1 cup of pasta, some bitter gourd (3 small), 2 table spoon curd and 1 red-onion. If you wish you can add some cheese(grated or can even make use of cheese spread, may be garlic flavour)

Take 2 table spoon of olive oil and put the read onions(cut into long slices). After they have been cooked just say 30% add the sliced bitter gourd. Let it cook mostly on low flame.
Now take around 3 cups of water and put a few drops of olive oil and the pasta along with a little salt. Cook the pasta till it becomes tender. Drain out the excess water after it is cooked.
After the bitter gourd is cooked properly, add the curd and let it cook for 2-3 mins. Now add the cooked pasta and cheese(optional). Add salt and pepper to taste. You can even add some herbs or may be some garam masala powder if you wish(one of the two).

Tip : You dont need to add any sauce or tomatoes as the bitter gourd itself has a strong flavor. You can also add some garlic to enhance flavor.

To reduce the bitterness of bitter-gourd , you need to peel it and keep it soaked in salt-lemon water for 1/2 hr.

Butter Paneer without butter

This recipe I have learned from my MIL. Simply love it because its not high on calories :-)

You need 2 white bread, 2 big red tomatoes, 400 gm paneer, 1/2 cup milk and kasuri methi

Boil the tomatoes in microwave and peel the skin. Put the tomato and bread in a mixer and make a thin paste(if need add a spoon of water). Put 1 tablespoon of oil in a kadahi(deep-pan). Put some ajwain and then add the paste of tomatoes and bread. Let it simmer for 10 mins till it cooks, you can add a bit of water as and when required but dont make it very thin. Put paneer cut in big cubes in the kadahi now, add salt and pepper to taste and let it cook for 2 mins. Add 1/2 cup of milk and let the curry boil. Add Kasuri methi (1 teaspoon) and let it cook for another 2-3 mins.

Paneer Kheer

For this you need home made paneer -- Paneer should be soft without any tinge of sourness.

For making paneer -- Boil 1/2 l of milk and then add a bit of lemon till the milk start curdling. Remove the water from the paneer.

In another pan boil around 1 l of milk. Put some cardamom powder and let it simmer till it becomes say 3/4th. You will need to stir it in between and make sure the flame is low. Add sugar to taste and let it dissolve in the milk. Remove it from the flame and let it cool down. Once it come to room temperature, mix the paneer (by now it would have cooled down). Let it chill in the refrigerator. After it has cooled down substantially, take it out and decorate it with grated almonds and cashews.

Tip: You can change the consistency of the kheer by adding more paneer.