Paneer Makhani

Ingredients:

I kg ripe tomatos
1/2 kg paneer
2 tbsp ginger-garlic paste
1tsp red chilly powder
1/2 tsp bhuna jeera powder
1/2 tsp garam masala powder
5 flowers of mace
10 green cardamom
salt to taste
100 gm butter(preferably white)
1 cup fresh cream
1 tsp kasoori methi
1tsp sugar
Chopped dhania


Directions:
1. Boil tomatos with mace and green cardamom for 5 minutes
2. Then take out mace and cardamom and make a puree of tomatos.
3. In a pan heat half of butter and add ginger-garlic paste, and fry well.
4. Add tomato puree and fry. Reduce it by 1/4 th in quantity.
5. Add red chilly, garam masala. jeera powder.
6. Add salt and sugar and remaining butter and cook for a minutes.
7. Add paneer cubes and fry a little.
8. Now add fresh cream and kasuri methi.
9. Kasuri methi should be dry roasted and crushed.
10. Mix it well and cook for another 2 minutes.
11. Decorate with chppoed dhania.
12. If we use Tandoori Chicken instead of paneer, then we can make Butter Chicken with same recipe.

Vegetable Dosa

Ingredients:
Par boiled rice 4 cups, Urud dal 1/2 cup, fenugreek seeds 2 tsp Peas, carrots, beans, tomato as requiredGreen chillies 5-7 nosCoriander leaves a fewSalt to taste

Directions:
Soak the rice,dal and fenugreek seed in water for about 4 - 5 hours and grind into a fine flour.
Leave it for about 8 hours to become sour.
Cut all vegetables into very small cubes.
Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it.
Add the vegetables on the top of the Dosa and cook both sides of the dosa.

Kanjeepuram Idli

Ingredients:
Par boiled 3 cupsUrad dhal 1 1/2 cupsDry ginger powder 1 tspPepper 1/2 tspCumin seeds 1/2 tspHing 1/4 tspCurry leaves a few Cooking Oil 6 tspGhee 2 tspSalt to taste.

Method :

Rinse and soak par boiled rice and urad dhal in water for 2 hours.
Grind the above and add hing and salt to this.
Keep it overnight so that this will ferment.
Fry pepper, cumin seeds, and curry leaves in oil and ghee.
Add this to the flour.
Add dried ginger powder and mix everything together.
Coat a flat vessel with oil, and pour the idli flour into this and cook for 10 minutes

Spicy Potatoes

For 4
Ingredients :
Potatoes 450 gm
Onions 225 gm
Chilli Powder 2 tsp
Tarmarind 5 gm
Coconut oil 60 ml
Grated coconut 1 tbsp
Salt to taste

Method :
1) Boil, peel and cut potatoes into square pieces.
2) Fry chopped onions in coconut oil till light brown.
3) Add potatoes to fried onions. Add salt.
4) Grind chilli powder, tamariind and grated coconut to a fine paste using water.
5) Add ground spices to potatoes and cook in a slow fire till gravy is thick.