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.

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.