MILLET PARDA PILAF WITH KASUNDI PANEER KE PARCHE

AND MAKHNI SAUCE

No. of Portions: 2

S. No. INGREDIENTS QUANTITY

For Pilaf
1 Desi Ghee 20 gm
2 Cumin seed 1 gm
3 Whole dry red chilli 1 no
4 Fine chopped garlic 10 gm
5 Fine Chopped Ginger 10 gm
6 Boiled barnyard millet 300 gm
7 Cumin powder 1 gm
8 Coriander powder 1 gm
9 Garam Masala powder 1 gm
10 Haldi Powder 1 gm
11 Kasoori methi 1 gm
12 Fine chopped coriander 5 gm
13 Chopped beans 20 gm
14 Chopped carrots 20 gm
15 Boiled green pea 20 gm
16 Grated cheese 15 gm
17 Boiled spinach leaf (to cover the 30 gm
pilaf)
18 Fresh cream 30 ml
19 Kala Namak 2 gm
For Kasundi Paneer ke Parche
- Paneer slices 120 gm
20 Kasundi mustard 20 gm
21 Kala Namak 2 gm
22 Chaat Masala 2 gm

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AIHM, Chandigarh - Millet Recipe’s
 23 Crushed pepper 1 gm
24 Haldi 1 gm
25 Oil for Grilling 10 ml
Makhni sauce
26 Mustard oil 15 gm
27 Hing 1 gm
28 Ginger Gralic paste 5 gm
29 Deghi mirch 2 gm
30 Tomato puree 50 ml
31 Fried cashewnut paste 10 gm
32 curd 20 ml
33 Kasoori methi powder 1 gm
34 Cumin powder 1 gm
35 Garama masala powder 1 gm
36 Fresh cream 20 ml
37 Jaggery 5 gm

METHOD:

 Sauté all first 16 ingredients in a kadahi until soft, mould like a patty 3inch in
diameter and at least 1 cm thick. Cover this patty with boiled spinach leaves and bake
it in oven for 10 minutes.
 Marinate cottage cheese slices with all ingredients for 0 minutes and grill in griller
pan and place over baked millet pilaf
Makhni Garvy:
 In a thick bottom pan, add all ingredients in sequence and cook until they start to
leave sides, finish with curd, cream and jaggery and blend to a smooth creamy
consistency, pour in the base of plate and garnish as per your desire.

By: Sunil K. Arya, Sr. Lecturer

AIHM, Chandigarh

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AIHM, Chandigarh - Millet Recipe’s