Paneer butter masala

Ingredients

Paneer - 250 g ( cubes)
Onion - 1 big sized
Tomato - 2 medium sized
Ginger - 1/2 inch
Garlic -4-5 pods
Cinnamon powder - 1.5 tsp ( can also use cinnamon sticks)
Cloves - 2
Bay leaf - 1
Kasuri methi - 2 tsp
Fresh cream - 1/4 cup
Sugar - 1 tsp
Salt
Kashmiri Chilli powder - 2 tsp
Butter - 3 tbsp
Cashew - 10-12 (optional)

Method

Take chopped onions, tomatoes, ginger, garlic, cinnamon and cloves in a pan and add 1.5 cups of water. Boil till tomatoes are cooked.
Cool this and strain. Grind the pieces to a smooth paste. Reserve the strained water.
Heat butter in a kadai. Add bay leaf
Add the paste and boil till the fat is released.
Add the chilli powder, salt and sugar and boil for another minute.
Add crushed kasuri methi and cream and bring it to a boil.
Add paneer pieces and garnish with coriander leaves. Serve hot with rotis or pulao.

Milagai podi

Ingredients

Channa Dal - 3 cup
Dania - 4 cup
Salt
Oil - 1 tsp
Red chilli - 4-5
Inguva - a pinch

Method

Heat little oil. Add Dal, Dania and chillies and fry till the Dal turns golden brown.
Keep aside to cool and grind to a little coarse powder.
Add salt and asafoetida and mix well.

Majjiga pulusu

Ingredients

Curd - 2 cups
Vegetable - any 1 ( ladiefinger/ bottle gourd/ ash gourd)
Coconut - 2.5 tbsp
Jeera - 2 tsp
Green chilli - 1
Ginger - small piece
Besan - 2 tbsp
Turmeric - 1/4 tap
Salt
Coriander leaves - few
Oil - 1 tsp
Mustard seed s - 1 tsp
Urad Dal - 1 tsp
Curry leaves - few

Method

Add water to curd and whisk well to make buttermilk.
Boil the chopped vegetable in little water.
Grind coconut, jeera, chilli and ginger to a smooth paste with some water.
Add the above paste, boiled vegetable, besan, turmeric, salt to the buttermilk and mix well.
Keep this on a low flame and let it come to a boil twice. Switch off and add coriander leaves.
Heat oil and add mustard seeds, urad Dal and Curry leaves. Add the seasonings to the boiled buttermilk.