Crispy Paneer

Paneer Crispy Recipe:


Paneer-1 packet sliced lengthwise

Red chilli powder-1 tsp

Salt to taste

Cornflour-1 tblspn

All purpose flour(Maida)-2 tblspn

Pepper-1/2 tsp

Breadcrumbs-1 cup

Tomato Ketchup for serving

Oil for shallow frying


In a small bowl add paneer pieces,red chilli powder,salt and mix well.Let it sit for 10 min.

In a separate bowl mix cornflour,maida,salt,pepper with some water to make a paste.

Heat oil for shallow frying…Dip the paneer piece in batter and then in breadcrumbs and place it in a plate.Make every paneer pieces like this.

When the oil is ready fry the paneer pieces in hot oil till golden.Remove and drain it in paper towel.

Serve this with Tomato ketchup

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Fish Biryani Recipe


  • 1 kg seer fish
  • 1 kg onions
  • 100 gm green chillies
  • 70 gm garlic
  • 70 gm ginger
  • Juice of 2 lemons
  • 1 cup coriander leaves
  • 1 cup yoghurt
  • Salt to taste
  • 1 kg rice (kaima rice is best)
  • 3 Tbsp ghee
  • 1 cup cooking oil
  • ½ kg tomatoes
  • 1 tsp turmeric powder
  • 2 Tbsp cashew nuts broken
  • 2 Tbsp raisins
  • 4 glasses water (in proportion to the number of cups of rice)
  • 3 pods cardamom
  • 3 cinnamon sticks
  • A pinch of garam masala

How to Make Fish Biryani

  1. Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.
  2. Apply turmeric powder with enough salt and little water on the fish.
  3. Heat 2 tablespoons oil in a frying pan. Lightly fry the fish till half done and keep aside.
  4. In a heavy-bottomed vessel, heat 3 tablespoons of oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.
  5. Meanwhile crush ginger, garlic and chillies. Add this paste to the onion mixture. Stir well for 3-4 minutes.
  6. Add tomatoes, yoghurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.
  7. For the Rice:
  8. Heat ghee in a non-stick vessel.  Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice (drain without any water).
  9. Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by the rice.
  10. Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.
  11. Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.
  12. Layer it up, finishing with the garnishes on top.
  13. Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.
  14. Put the biryani on dum for 1 hour with light heat for the flavours to develop. Serve hot.

Quick Chicken Curry


  • 1 kg chicken
  • 3 large onions, paste
  • 2 large tomatoes, pureed
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • 2 Tbsp oil
  • Salt to taste
  • Chopped coriander for garnish

How to Make Quick Chicken Curry

  1. Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.
  2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.
  3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.
  4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.
  5. Garnish with chopped coriander and serve.