Paneer Butter Masala

Ingredients:

Paneer – 200 gms

Tomatoes (ripe) - 3

Onions (medium) – 2

Ginger and Garlic paste - 2 tbsp

Cashew paste – 2 tbsp

Garam masala powder – 2 tsp

Butter - 3 tbsp

Method:

1. Boil tomatoes, de-skin and puree.

2. Chop half an onion and boil the rest for 10 minutes before making a paste.

3. Cut the paneer into squares.

4. Heat 3 tbsp of butter in a pan, add chopped onions and sauté till brown.

5. Add onion paste, ginger and garlic paste. Saute for 3 minutes. Add Cashew paste.

6. Add garam masala powder and stir well.

7. Add tomato puree and salt. Stir.

8. Add cut paneer and simmer for 3 minutes.

9. Remove from fire, stir in remaining butter  leaving a little aside for garnishing.

10. Garnish with coriander leaves.

Indian style Pasta (Adapted from Italian cuisine)

Ingredients:

Pasta – 1 cup

Onions – 1

Tomatoes – 2

Green chillies – 2

Ginger&garlic paste- 2 tsp

Pasta sauce – 5 tsp

Coriander leaves – A little

Lemon juice – 2 tsp

Oil – As required

Cumin seeds(Jeera) – 1 tsp

Shredded cheese – As required

Chilly powder – As required

Salt – As required

Method:

1. Cook the pasta as per the instructions given in the pack.

2. Heat some oil in a pan.

3. Add the cumin seeds, green chillies,ginger-garlic paste and onions and fry them well.

4. Then add the tomatoes to it and continue frying.

5. Next, add the chilly powder, salt and the pasta sauce.

6. Add the pasta and continue frying for 2 minutes until everything gets mixed up.

7. Finally,switch off the flame and add the lemon juice, coriander leaves and the shredded cheese.

Sodhi (South Indian Stew)

Ingredients:

Coconut milk(canned) – 1 can

Ginger grated – 2 tbsps

Moong Dhal boiled with one pod of Garlic – 1/2 cup

Lemon Juice – 1tbsp

Drum Stick – 1

Carrots – 1 cut in long slices

Potato – 1 cut in cubes

Onion – 1 cut in cubes

Grated coconut – 1 tbsp

Cumin seeds – 1/2 tsp

Green chillies – 2-3

Method:

1. Take the 1/2 can of coconut milk and dilute it in water to make 1 can and let the vegetables cook in the diluted coconut milk.
2. Take the juice of the grated ginger and set it aside.
3. Grind the grated coconut,cumin seeds and green chillies.
4. When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time.
5. Now add the cooked dhal ( mash the dhal and garlic well) and the remaining 1/2 can of coconut milk.
6. Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove.
7. When Sodhi cools down add salt and lemon juice and temper with mustard and urad dhal.