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.

Carrot Soup

Serves: 4
2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.

Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.

Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s).
Serve hot with: bread sticks.

Pineapple Sheera

Ingredients:
Rava 1 cup
Sugar 1 cup
Ghee 2 tbsp
Pineapple pieces 1 cup
Water 1 cup
Milk 1 cup
Kaju 1 tsp
kismis 1 tsp
Elaichi powder 1/2 tsp

Directions:
First boil water and milk.
In a pan take 2 tbsp ghee and fry rava for 4-5 min.
Pour water and milk.
Now add sugar and keep on low flame for 2 min.
Lastly add pineapple pieces,kaju,kismis and elaichi powder.
Cover the pan for 2-3 min on low flame.

Til Rice

For 4 persons

Ingredients :
Rice - 500 gm
Gingelly Seeds - 115 gm
Red Chillies - 5 gm
Split black gram - 15 gm
Asafoetida - a pinch
Sat – to taste
Fat - 115 gm
Curry leaves - 1 spring
Cashew nuts - 15 gm
Lime - ½

Method:

1. Boil the rice.

2. Heat fat and fry the cashew nuts to a golden brown. Remove and drain. Fry curry leaves. Remove.

3. In the same fat, fry cleaned gingelly seeds, red chillies, asafetida and split black gram.

4. Remove and grind to a powder.

5. Mix the powdered masala, fried cashewnuts, salt, lime juice and chopped curry leaves with rice.