Paneer Curry

Any dish with paneer is yummy as per my tummy's records. Am a big fan of paneer curries and I make sure to try it out in every place I have a chance to have it. Learnt this method from my mom when I was very new to cooking. Love the way it turns out every time. Never was a chance to turn it wrong. Its good when you know it never goes wrong.

This is what u'll need....

Onions 2 medium
Tomatoes 2 medium
Butter 2 tbspn
Salt to taste
Sugar 1 tspn
Coriander powder 1/4 tspn
Cumin powder 1/4 tspn
Chilli powder 1/4 tspn
Cashews 5 tbspn
Raisins 5 tbspn
Paneer
Cashew paste 2 tbspn
Heavy cream 1/4 cup

Here is the stir....

• Chop and grind onions to a very fine paste
• Heat butter in a pan and add the paste. Keep stirring it until the mixture turns brown and onion loses its raw flavor
• Add salt, sugar, coriander, cumin powder and chilli powder and stir for a couple of minutes
• Grind tomatoes to a fine paste and add to the pan
• Fry this mixture till oil starts separating from the gravy
• In a separate pan fry cashews, paneer and raisins and add to the gravy
• Add cashew paste or heavy cream and boil for a couple more mins. Its its ready to be served

Lemon Rasam

Rasam is usually a part of everyday lunch menu. Tangy, spicy, very light, soup style rasam is had with rice. This one is a little different version without the hassle of making tamarind juice. After having heavy, rich food continuously for 3-4 days we usually take a break by having simple rasam rice with egg bhurji or paruppu thovaiyal. It keeps us tummy feeling light and happy.

This is what u'll need....

Tomatoes 2 medium

Garlic 3 big cloves

Chilli powder 1/2 tspn

Salt to taste

Mustard 1/2 tspn

Pepper powder 1tbspn

Cumin powder 1 tbspn

Water 5-6 cups

Lemon juice 4-5 tbspn

Hing - a pinch

Coriander leaves for garnish

Here is the stir....

• Heat oil in a pan. Add mustard and let them splutter
• Chop tomatoes and toss into the pan
• Spoon in salt and chilli powder and keep frying till the tomatoes are little mushy
• Add pepper powder, cumin powder, crushed garlic, water
• Let it cook for about 2 mins
• Pour lemon juice followed by hing
• Just  bring the mixture to boil and remove from heat
• Garnish with coriander leaves