Paneer butter masala!!

Onions 3, finely chopped
Tomatoes 5, finely chopped
Ginger garlic paste 2 tsp,
Turmeric powder 1 tsp,
Kashmiri chilli powder 2 tsp,
Dhaniya powder 2 tsp,
Paneer 200 gms,
Garam masala 1 tsp,
Coriander leaves,
Hot water 3 cups,
Cashews 15 soaked in water for half hour and make it into a paste.

Heat oil in a pan and add onions. Saute the onions till they are soft and brown. Put ginger and garlic paste and cook till the raw smell goes off. Add tomatoes and saute it. After the tomatoes got cooked, add turmeric powder, Kashmiri chilli powder, dhaniya powder. After one minute, pour 2 cups of hot water. Let the raw smell of powders goes off.
Now add salt and garam masala. Then
add cashews paste. Add paneer.  If the gravy is thick, you can add 1 cup of hot water again. Then add coriander leaves. Now add butter. Paneer butter masala is ready.

Pepper potato!!!

Ingredients

Potatoes boiled and cubed 1/2 kg
Onions 3 finely chopped
Tomatoes 5 finely chopped
Ginger and garlic paste 2 tsp
Pepper and jeera soaked 2 tsp
Chilli powder 1 tsp
Dhaniya powder 1 tsp
Curry leaves

Heat oil in a pan and add onions. Saute them till they are soft. Add ginger and garlic paste. Let it get cooked for a few minutes. Then add tomatoes. Add salt. After the tomatoes got cooked, add chilli powder and dhaniya powder. Cook till the raw smell goes off. Then add water. And add boiled potatoes. Grind the soaked pepper and jeera into a paste. Put the ground paste into the potatoes and stir well. Add curry leaves and switch off the stove. Pepper potatoes gravy is ready to serve. This goes well with Idli, dosai, poori etc.

Thinai dosai

Thinai dosai!!!

Foxtail millet 3 cups
Urad dhal 1 cup
Fenugreek seeds 1 tsp.

Soak Foxtail millet for 6 hours. Soak urad dhal for 1 hour. Grind urad dhal and take it in a container. Grind Foxtail millet till they are soft and pasty. Mix the urad dhall with Foxtail millet paste and add salt. After fermentation, thinai dosai batter is ready. Make dosas and serve it with chutney or sambar or thakkali kuzhambu. We had it with thakkali kuzhambu. 

Paneer, Capsicum gravy!!!

For the Paste
Onions 3
Tomatoes 5
Ginger 2 inches
Garlic 12 pods
Jeera 1 tsp
Cinnamon 1 small stick
Cardomom 3 pods



Heat oil in a pan, add the above ingredients and saute them. Grind the above ingredients into a paste. Heat butter in a pan and add turmeric powder, chilli powder, coriander powder, jeera powder and the ground paste. Saute the Paste well.Instead of curd, we can add cashews paste. Soak the cashews in water and make it into a paste. Add cashews paste or 3 tbsp curd.

In a separate pan, add oil and paneer, fry them. After removing paneer, add capsicum cubes and saute them. Put capsicum and paneer in the Paste and add salt. Let the capsicums get cooked. After 10 to 15 minutes add coriander leaves and remove from the stove. This will go well with rotis, stuffed parathas.

Pudina energy drink!!!

Pudina 2 bunches
Ginger 1 inch piece
1 Lemon juice
Country sugar 3 to 4 tsp
Salt 1/4 tsp.
Water 2 glasses.

Grind pudina and ginger together and filter it. Just keep it for few minutes. Then add salt, country sugar, lemon juice and water. Mix well and have as an energy drink.