PANEER MAKHANWALA RECIPE

Ingredients :

• Paneer - 1oo gms
• Butter - 3 tbl. sps.
• Oil - 2 tbl. sps

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 to 4 flakes
• Red chillies - 2
• Red tomatoes - 4
• Coriander leaves - little
• Grated coconut - 1 sp
• Poppy seeds - 1 1 / 2 sp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamom - 1
• Red chilli powder - 1 tsp
• Dhania powder - 1 1 / 2 sp 
• Salt - as required
• Cashewnuts - 4 to 5

Method :

Take paneer, cut into cubes. Grind masala without adding water. Take kadai, heat oil and butter together, add the ground masala and fry well till oil separates from it. Add paneer cubes and 1 / 2 sp of butter, with little water. Reduce the flame, cover and keep for 5 minutes. Stir carefully inbetween. Remove from the gas and garnish with fresh coriander leaves. Serve with onion, cut lime along with nan, paratha.

Cashewnut Kuzhambu Recipe

Ingredients:

• Cashewnuts :- 200 gms [ broken to pieces ]
• Coconut milk - 3 cups
• Salt - as per taste
• Coconut oil - 2 tsp
• Cummin seeds - 1 / 2 tsp
• Onion - 2 [ finely chopped ]
• Green chillies - 2 to 3 [ slited ]
• Curry leaves - 2 sprigs

Method :

First boil and cook cashewnut pieces in the 2nd and 3rd extracted coconut milk.  When slightly cooled grind half the quantity of cashewnuts in a mixer. Then heat coconut oil in a frying pan, and add cummin seeds. When it crackle, add onion pieces, slit green chillies,  curry leaves and fry  till onion becomes soft. Add both the cooked and grind  cashewnut gravy.  Simmer and boil for a few minutes.  Then last add 1 st extracted coconut milt and boil for 5 minute, and remove from the gas. Garnish with fresh curry leaves.  It goes well with roti, idli,  dosas, and  aapam. 

Medu pakoda [ soft bonda ]

Indredients :

• Besan - 1 cup
• Vanaspathi or butter - 1 table spoon
• Cooking soda as baking powder - 1 / 4 tsp
• Rice powder - 1 cup
• Maida - 1 / 4 cup
• Cashewnuts - 1 / 4 cup [ finely chopped ]
• Green chillies - 3-4 [ finely chopped ]
• Ginger - 1 / 2 inch piece [ finely chopped ]
• Onion - 2 [ finely chopped ]
• Chilli powder - 1 tsp
• Asafoetida - 1 / 4 tsp
• Salt - as required
• Coriander leaves - little
• Oil - for deep frying

Method :

Take one big bowl. Sift together rice powder, besan,  and maida, mix all the ingredients well and heat vanaspathi or butter and pour over the above the mixture. Mix well and add just enough water to make a thick dough. Make small round  balls. Then heat oil in big kadai and gently put 6 to 8 balls at a time. Deep fry till  the pakodas are golden in colour. Remove from the oil and keep over a colander. Serve hot with tomato sauce.