Paneer Cutlet

Ingredients:

• 250g Malai Paneer
• 2 Spring Onions, finely chopped
• 1 tablespoon Green Chilli, minced
• 1 tablespoon Red Chilli powder
• 2 teaspoons Mint Leaves, finely chopped
• 1 teaspoon Coriander Leaves, chopped
• Breadcrumbs
• Salt

Method:

1. Crumble the malai paneer and mix with chillies, coriander, chilli powder, mint, onions and salt.
2. Shape the mixture in to desirable form and dip them in breadcrumbs.
3. Dry for 10 to 15 minutes.
4. In a pan, heat the oil and deep fry the cutlets in hot oil until it is golden brown in colour.
5. Take the cutlets out from out and place them on tissue papers to get rid of excess oil.
6. Serve them with green chutney.

Kesar Badaam Milk

Ingredients:

• 100g Almonds
• 50g Pista
• 1L Milk
• Sugar
• Powdered Cardamom
• Saffron
• Rose Petals
• Cream

Method:

1. Boil the milk for sometime and let it get thick.
2. While the milk is getting boiled, grind the almonds and pista.
3. Mix almonds and pista with a teaspoon of cream to prepare the paste. Remember soaking almonds for sometime (2 to 3 hours), as it is important they get soft.
4. Add sugar, as per taste, into the paste along with a pinch of powdered cardamom and a few rose petals. Blend the paste.
5. Take the heated milk and mix the paste in it. Churn it for sometime.
6. Those who prefer hot milk can simply go ahead and take it, whereas those who prefer cold milk can simply refrigerate it for sometime.

Milk Badaam, in its hot and cold avatar can leave anyone rejuvenated in any season. And a dash of Kesar will add to your cravings.