Bhaigan Bhartha

Ingredients :

1. Brinjal - 1 big.
2. Onion - 1 No
3. Ginger Garlic - 1 tsp
4. Bayleaves - 1 No
5. Cloves- 2 No
6. Cinanbon - 1 stick
7. Star Anise- 1 No
8. Tomato Sauce- 1 tsp
9. Chilly powder- 1 tsp  
10. Turmeric Powder- 1 /2 tsp
11. Corainder Powder- 1 tsp
12. Cumin Powder- 1 tsp
13. Green Chilly - 2 Nos
14. Garam masala - 1 tsp
15. Corainder Leaves Chopped
16. Salt as required
17. Oil as required

How to Cook :

Cooking Bhaigan 

1. Spread little oil  over the brinjal and roast it over low flame directly on a gas burner for 20 minutes minimum.
2. In between cooking brinjal , make sure you move the brinjal / rotate the brinjal so that all the sided get equally cooked.
3. If you insert a small knife very gently into the brinjal , it will easily go inside and touch the bottom , then you know the brinjal is cooked.
4. Now after roasting  , keep it aisde to cook.
5. Peel off the skin and mash the brinjal very well. Keep this aside.
6. Roasting brinjal over the flame gives it a smoky flavour and the taste is yummy!!

How to prepare the gravy 

1. Add oil to the pan , when it is hot , add mustard seeds  . Let it splutter
2. Add cloves , bayleaves, cinnabon  , star anise and saute for a minute .
3. Add ginger garlic , saute for a minute. till the raw smell goes.
4. Now add the onions , saute till ti turn translucent.
5. Now add the masala ( From 9 to 14 )  and  saute for a minute.
6. Add the tomato sauce , mashed brinjal , 1 tbsp oil and cook on low flame for 5 minute.
7. Garnish with coriander leaves chopped.

Baby Corn Manchurian

I love manchurian and i try making it with a variety of items.My mom makes excellent gobi manchurian  which is how i started to like it as a kid..and trust me !!! Most of my friends love her manchurian and fried rice. 

You can check my blog for different varieties of manchurian like...Paneer manchurian , soya chunk manchurian, mushroom manchurian , Mixed vegetable manchurian ,gobi manchurian

And the speciality of this post is ....yeah.....IT IS MY 200TH POST TO MY BLOG .....looking back...i feel so happy to be able to share those lovely recipies with my dear friends....!!!

Ingredients :

1. Baby Corn - 250 grams ( cut into square pieces )
2. Onion cut into square- 2 No
3. Capsicum cut into square -2 No
4. Garam Masala- 1tbsp
5. Chopped Ginger- 1 tbsp
6. Chopped garlic - 1 tbsp
7. Green chilly slitted- 2 Nos
8. Soya Sauce- 2tbsp
9. Red Chilly Sauce- 2 tbsp
10. Tomato Sauce/Hot and Sweet Sauce -2 tbsp
11. Salt as reuired
12. Coriander leaves chopped
13. Oil as required

For Dough   ( For Step 2)

1. All Purpose Flour ( Maida) - 2 Cup
2. Corn flour- 3/4 Cup
3. Ginger- Garlic Paste - 1 tbsp
4. Garam Masala- 1 /2 tsp
5. Turmeric Powder - 1/2  tsp
6. Chilly Powder - 1 tsp
7. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the cauliflower florets )

How to Cook the vegetable manchurian

1. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .The dough should be tight.
2. Mix the  corn pieces in the prepared dough and keep aside for half an hour.
3. Deep fry  each corn pieces  .Make sure it doesn't turn brown and keep it aside. 
4. Heat oil in a pan and when it is hot , add the chopped ginger , garlic and green chilly . Saute for few minutes.
5. Add the onions and saute for sometime.
6. Add the capsicum and saute till it is cooked.
7. Add the garam masala and saute for a minute.
8. Add the sauces and saute on high flame for 2 minutes.
9. Check the salt , add as required / as per your taste.
10. Add the  fried corn  , coriander leaves chopped and close the pan , cook for 5 minutes on low flame.

KADALA CURRY IN COCONUT GRAVY

Ingredients

1. Kadala( Black Chana ) - 1 glass
2. Onion- 2 Nos
3. Coconut Milk Powder- 2 tbsp
4. Tomato- 1 No chopped
5. Ginger- Garlic paste- 1 tsp
6. Turmeric Powder- 1/2 tsp
7. Garam Masala- 2 tsp
8. Red Chilly Powder- 1/2 tsp
9. Green Chilly - 1 No
10. Curry leaves 
11. Salt
12. Oil as required

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to  4 whistle.
3. If required cook for 2 or 3 whistles more. Drain the chana and keep this aside. 
4. Mix the coconut milk powder with  1/4 cup of water and keep this aside.
5. Add oil to the pan , when it is hot add the ginger garlic paste and saute for a minute till the raw smell of it goes.
6. Add the onions , green chilly, curry leaves and saute till it turn translucent.
7. Add the garam masala, chilly powder and the turmeric powder ansd saute for 2 minutes.
8. Add the tomatoes and saute for 2 minutes.
9. Switch off the flame and let it cool.
10. Now take some cooked gravy and with little water grind in a mixie.
11. Add the grinded mixture with 1 glass of water and required salt to the cooking pan .Bring to boil.
12. Now add the drained chana  and on low flame close the pan and cook for 5 minutes.( make sure you add more water as required for the gravy if you need)
13. After 5 minutes , add the coconut milk , bring to boil.Switch off the flame.
14. Garnish with curry leaves .
15. Serve Hot with Noolappam / idiappam / Vellaappam !!

Rasam With Lemon

Ingredients. 

1. Whole coriander- 2 tbsp
2. Jeera - 1 tsp
3. Garlic- 8 pods
4. Whole Pepper - 10 Nos
5. Curry  leaves - few
6. Tomato- 2 No
7. Lemon - 1/2 a piece 
8. Green Chilly - 2 Nos
9. Mustard -1 tsp
10. Salt As required.
11. Oil - as required.

How to Prepare

1. Add  coriander, jeera and pepper to a pan and fry it till the coriander start to turn light brown.
2. Grind the above mixture with chopped curry leaves, garlic to a fine powder.
3. Add oil to the pan , when it is hot , add mustard seeds and let it splutter.
4. Add the grinded powder , saute for few seconds.
5. Now add 1/4 cup water and saute well. 
6. Add the chopped toamtoes and on low flame cook it it turn tender.
7. Now add 2 glass of water , lower the flame, cook for 10 minutes .
8. Add salt as required.Now add the lemon drops and bring to boil on high flame.
9. Add the coriander leaves/ curyr leaves .
10. Serve hot with rice and pappad.

Cabbage Carrot Thoran

Ingredients :

1. Cabbage grated to fine pieces- 5 Cups
2. Carrots grated - 2 Cups
3. Onion  - 2 Nos chopped
4. Coconut grated-1 glass
5. Ginger cubes- 1 tbsp
6. Green Chilly slitted- 2 Nos
7. Turmeric Powder- 1/2 tsp
8. Chilly Powder- 1 tsp
9. Salt as required-
10. Oil- 1 and a half tbsp
11. Curry Leaves- 10 Nos
12. Red Chilly- 2 No
13. Mustard- 1 tsp

How to Cook :

1. Mix the grated cabbage ,carrots, onion , ginger , green chilly ,turmeric powder, chilly powder , salt , 1/2 tbsp oil with your hands and keep this aside for half n hour.
2. Heat pan and add oil , when it is hot add the mustard , red chilly and dal pieces. 
3. When it splutter , add the mixed cabbage carrots. Mix it well .
4. Close the pan and cook for sometime till the cabbage, carrots  are  cooked.(approximately 15 to 20 mins ).
5. When it is done , add the curry leaves and grated coconut. 
6. Mix in low flame for 1 minute .
7. Serve hot with rice.

Tapioca Stew / Tapioca in Thick Coconut Milk Gravy/ Kappa Stew

Ingredients 

1. Onion- 1 Large No
2. Tapioca -  1 big
3. Ginger Chopped-  tbsp
4. Green Chilly- 1 No
5. First Coconut Milk  - 2 Tbsp coocnut milk powder mixed with 2 cup water 
6. Second Coconut Milk - 2 tbsp mixed in /4 cup water 
7. Salt as required
8. Curry leaves 
9. Oil -1 tbsp

How to Cook

1. Clean the tapioca and remove the outer layer and cut into square pieces.
2. Cook tapioca initially in a bowl of water . Close the bowl and cook for 20 minutes.It will be almost cooked.Drain out the cooked water .
3. Transfer the cooked tapioca , green chilly, salt,curry leaves ,onion chopped, ginger chopped and the first milk and cook to 3 whistles.
4. After a while , gently mash the tapioca well with a spoon .
5. Now add the second coocnut milk , bring to boil .
6. Pour  1 tbsp oil over the curry and garnish with curryleaves.
7. Add oil and garnish with Curry Leaves.
8. Serve hot with appam.

Vendakka Fry /Bhendi Fry/Ladies Finger Fry

Ingredients

1. Ladies Finger - 25 Nos
2. Chilly Powder- 1 tsp
3. Oil - 1 tbsp for marination
4. Cumin powder- 1/2 tsp
5. Turmeric Powder- 1 tsp
6. Salt as required
7. Curry Leaves for garnishing.
8. Oil for shallow frying

How to Prepare

1. Soak in salt water for half n hour.
2. Drain it  and keep this aside.
3. Cut both the edges of ladies finger.Chop into thin slices.
4. Marinate the slices with ingredients from 1 to 6 . Keep this aside for 20 minutes.
5. Pour oil to the pan , when it is hot , shallow fry the bhendi slices . Adjust the flame as required.
6. Garnish with curry leaves.
7. Serve hot with rice and curd!!!

Vegetable Manchurian

For the vegetable balls 

1. Mixed Vegetables chopped very thin   - 3 Cups ( i took carrots , beans , cabbage and green peas,capsicum with the proportion of cabbage and capsicum less )
2. Green Chilly - 2 No chopped
3. Ginger garlic paste- 1 tbsp
4. Corn Flour- 2 tsp
5. Turmeric Powder- 1/2 tsp
6. Chilly Powder - 1/2 tsp
7. Salt as required
8. Coriander leaves chopped
9. Maida /  All purpose flour- 1/2 cup or as required to get a thick dough
10. Maida to dip before fryign the kofthas.
11. Oil for frying

How to  make the  vegetable balls  

1. Initially steam cook the chopped vegetables for 10 minutes.
2. As soon as the vegetables are done , mash the vegetables well , and add the rest of the ingredients and mix it well to make a dough .Add water as required.
3. Mix it well enough to make small balls.
4. Heat pan and add oil  enough for frying
5. Roll the balls in maida powder.
6. Shallow fry the rolled balls. Keep turning after 1 minute.
7. Keep the fried balls aside.

How to Cook the Manchurian gravy

Ingredients :

1. Onion cut into square- 3 No
2. Capsicum cut into square -3 No
3. Garam Masala- 1tbsp
4. Chopped Ginger- 1 tbsp
5. Chopped garlic - 1 tbsp
6. Chopped green chilly- 1 tbsp
7. Soya Sauce- 3tbsp
8. Red Chilly Sauce- 2 tbsp
9. Tomato Sauce- 1 tbsp
10. Salt as reuired
11. Coriander leaves chopped
12. Oil as required

How to Cook the vegetable manchurian

1. Heat oil in a pan and when it is hot , add the chopped ginger , garlic and green chilly . Saute for few minutes.
2. Add the onions and saute for sometime.
3. Add the capsicum and saute till it is cooked.
4. Add the garam masala and saute for a minute.
5. Add the sauces and saute on high flame for 2 minutes.
6. Add the veegtable balls , coriander leaves chopped and close the pan , cook for 5 minutes on low flame.

Kaju Mushroom Curry

Ingredients :

1. Mushrooms cut lengthwise - 1 Cup
2. Onions - 2 No
3. Ginger Garlic paste- 1 tsp
4. Capsicum - 1 No chopped
5. Bay leaves - 2 
6. Cloves- 3 Nos
7. Cinnabon stick - 1 No
8. Star Anise- 1 No
9. Tomato - 1 big
10. Turmeric powder- 1 tsp
11. Chilly Powder- 1 /2 tsp
12. Garam masala - 1 tsp
13. Cashewnuts - 10 Nos
14. Milk - 1/4 Cup
15. Green Chilly- 1 No
16. Coriander chopped- few
17. Oil - 2 tbsp

How to Cook :

1. Soak the cahsewnuts in milk for 15 minutes.
2. After 15 minutes, make a smooth paste of cashew with milk and keep this aside.
3. Add oil to the pan and when it is hot, add the bayleaves , cloves , cinnabon and star anise . Cook for 1 minute.
4. Add the ginger garlic paste , saute for a minute.
5. Add the onion , saute till it turn translucent.
6. Now add the tomatoes and saute till the they blend to the gravy well.
7. Now add the salt  turmeric powder, chilly powder and garam masala and saute for 2 minutes.
8. Now transfer to a plate and let it cool.
9. After it is cooled , with little water add the onion mixture to a mixie and make a puree of the onion tomato mixture.
10. Now heat the pan and add the onion tomato puree.Add 1 cup water and mix well.
11. Add the cashew paste to the gravy and again mix well..
12. Now add the capsicum and mushrooms , close the pan and cook for 15 minutes.
13. Add the coriander leaves chopped.
14. The gravy will be thick.
15. Now serve hot with rotis!

Kaya koorkha Moloshyam (Plantain chinese potato moloshyam)

Ingredients :

1. Kaya cut  (Raw plantain) - 1 No
2. Koorkha cut lengthwise( Chinese potato )  - 2 Cups
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 /2tsp
5. Green Chilly - 1
6. Pepper Powder- 1/4 tsp
7. Curry leaves as required
8. Onion Shallots- 4 nos chopped
9. Salt as required
10. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Chop to square pieces.
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into 2 halves if it small.
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Add little water, green chilly ,chopped onion shallots,koorkha ,plantain pieces,chilly powder, salt ,turmeric powder and salt to a cooker and cook to 4 whistles. 
2. After sometime open the pan and add more water as required for the gravy.(the gravy should be thick )
3. Sprinkle pepper powder and cook on high flame for 1 minute.
4. Add curry leaves as much as you want.It gives a good flavour.
5. After the curry is cooked, add oil over the curry and mix well.
6. Switch off the flame.
7. Close the pan and keep  for 5 minutes.
8. Serve hot with rice.!!!

Note : Instead of adding onion shallots initially along with vegetables to the pressure pan  , you can add oil to a pan , saute the onion shallots and add to gravy at last .( alternative to step 5 )

Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry

Ingredients :

1. Cherupayar/ Moong Dal- 1 Cup
2. Pepper - 1 tsp
3. Salt as required
4. Onions - 2 No
5. Oil as required
6. Curry Leaves
7. Chopped tomatoes and onions for garnishing.

How To Cook :

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan and when it is hot, add the chopped onions.
6. Saute till the onion turn translucent.
7. Add pepper , turmeric powder , salt and saute for 2 minutes.
8. Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
9. Open the pan and stir fry till the water gets dried off.
10. Garnish with curry leaves, chopped onions and tomatoes.

Tapioca Masala Curry

Ingredients:

1. Tapioca  - 2 Nos
2. Onions Big  - 2 Nos
3. Curry Leaves- few
4. Oil as required
5. Salt as required
6. Coconut grated- 1 Cup
7. Onion shallots- 10 nos
8. Red Chilly- 2 No
9. Coriander powder- 2 tbsp
10. Garam Masala- 1 tsp
11. Pepper powder- 1/4 tsp

How to Cook:

1. Add tapioca  with enough water to a bowl and cook on low flame.
2. After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
3. Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
4. Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
5. Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
6. Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
7. Add oil to the pan, when it is hot , add onions , saute till translucent.
8. Add the grinded mixture and mix well.
9. Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
10. Now add 2 cups water , close the pan and cook for 3 minutes.
11. Add water if you want more gravy.
12. Serve hot with rice , rotis, parathas.

Chakkakkuru Aviyal / Jackfruit Seed Aviyal

Ingredients :

1. Jack Fruit Seeds - Skin removed and cut into four halves - 1.5   Cup
2. Snake Gourd  cut lengthwise - 2 Cups
3. Ash Gourd cut into legthwise pieces - 1 Cup
4. Drumsticks peeled and cut into 2 " long pieces- 1 Cup
5. Turmeric powder- 1/2 tsp
6. Chilly Powder- 1 tsp
7. Green Chilly - 2 Nos
8. Tamarind - small  goose berry sized.
9. Curry leaves as required
10. Onion Shallots- 4 nos
11. Coconut grated- 1 cup
12. Jeera- a pinch
13. Salt as required
14. Oil- 1 tbsp

How To Cook

1. Soak the tamarind in 1/4 cup water  . Keep this aside.
2. Add little water, Jackfruit seed pieces , turmeric powder and salt into a pan , close the pan , cook till  it gets cooked.( Cook for 15 minutes minimum)
3. After it gets cooked , add the ingredients  2,3 4, and 6 , very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
4. Squeeze the tamarind and add the tamarind water to the cooked curry .
5. In a mixie grind the coconut , green chillies , onion shallots and jeera with 1/4 cup water to a very fine paste form.
6. Add the grinded paste to the curry, add water if required.
7. When the gravy come to boil , pour oil , more curryleaves.
8. Serve hot with rice.!!

Mango Curd Curry / Mambhazha Pulissery

Ingredients :

1. Mangoes Ripe- 2 Nos 
2. Jaggery - 3 tbsp grated 
3. Turmeric Powder- 1/2 tsp
4. Chilly powder- 1/2 tsp
5. Curd thick -2 Cups
6. Coconut Grated- 1 Cup
7. Green Chilly - 2 Nos
8. Cumins Seeds- 1/2 tsp
9. Mustard Seeds-  1/4 tsp
10. Red Chilly - 2 Nos
11. Oil -as required.
12. Salt as required.
13. Curry Leaves - as required

How To Cook :

1. Add jaggery with 2 tbsp water to a pan and cook on low flame until the jaggery is completely dissolved.Pass the syrup through a strainer and keep this aside.
2. Cut the mangoes to cubes.
3. Add the mango cubes , turmeric powder, chilly powder , salt , 1/4 Cup water to a pan and cook on low flame .Cook for around 10 to 15 minutes till the mangoes are tender.
4. Now add the jaggery syrup and open the pan and cook for sometime till the excess water is dried off.
5. Now add the grated coconut , 1 cup curd , jeera and green chilly to a mixie and grind to form a smooth paste.
6. Blend in the other 1 cup curd to the paste and stir continuously to form a thick paste.
7. Add the paste to the cooked mangoes.
8. Cook for 2 minutes.
9. Add oil to the pan , when it is hot , add mustard seeds , red chilly and curry leaves .Let the mustard seeds splutter.
10. Now add this to the cooked mangoes gravy.
11. Serve hot with rice.

Beetroot Mezhukkuvarati

Ingredients

1. Beetroot- 1 No
2. Mustard Seeds- 1 tsp
3. Red Chilly - 2 Nos
4. Turmeric powder- 1/4 tsp
5. Pepper powder- 1 tsp
6. Salt - as required
7. Oil - as required
8. Curry Leaves - as required

How To Cook :

1. Cut the beetroot into thin cubes.
2. Add oil to the pan , splutter mustard seeds and red chilly.
3. Add the beetroot cubes, turmeric powder, salt , pepper powder .
4. Close the pan and cook for sometime ( around 10 minutes ).
5. Open the pan, add curry leaves  and stir fry for 2 minutes.
6. Serve with hot rice.

Gobi Fry

Ingredients :

1. All Purpose Flour ( Maida) - 1 Cup
2. Corn flour- 3 tbsp
3. Rice Flour- 1/2 Cup
4. Cauliflower - medium sized
5. Ginger- Garlic Paste - 1 tbsp
6. Turmeric Powder - 1/2  tsp
7. Kashmiri Chilly Powder - 1tbsp
8. Jeera powder- 1/2 tsp
9. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the cauliflower florets )
10. Oil as required
11. Curry leaves
12. Onion rings for garnishing.
13. Lemon drops

How to Cook

1. Wash the florets  well .Put the cauliflower florets  in luke warm water mixed with turmeric water and salt for 1 hour so that it gets cleaned properly.
2. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .
3. Mix the cauliflower florets in the prepared dough and keep aside for 1 to 2 hours.
4. Deep fry  each cauliflower floret  .It will be reddish in colour.
5. Transfer to the serving bowl .
6. Decorate with curry leaves , onion rings.
7. Sprinkle lemon drops.

Kaya Payar Mezhukkuvaratti ( Raw banana Long Beans Dry Curry )

Ingredients :

1. Long Beans -  1 Cup
2. Raw Banana cut lengthwise - 1 Cup
3. Onion-  1 No chopped
4. Green Chilly- 1 No
5. Turmeric Powder- 1/4 tsp
6. Chilly Powder- 1/2 tsp
7. Salt as required
8. Curry Leaves
9. Oil as required

How to Cook :

1. Add oil to the pan and when it is hot , add the chopped onion.
2. Saute till it start to turn brown.
3. Add long beans pieces , enough salt ,turmeric powder, chilly powder , stir fry for 5  minutes. In between close the pan and cook.
4. Add the banana pieces,curry leaves .
5. Close the pan and  cook for 5  minutes.
6. Add 1/4 cup water and cook for sometime.Now you will see the water is completely dried off and again stir for for 2 minutes.
7. Garnish with curry leaves.

Varutha Aracha Kadala Curry

Ingredients

1. Bengal Gram/ Karutha Kadala (soaked overnight in water)- 1 medium cup
2. Red Chilly -2 No
3. Onion - 2 No
4. Coconut - 1/2 cup
5. Turmeric- 1/2 tsp
6. Coriander Powder ( Whole Malli ) -3 tsp
7. Onion Shallots- 8 No
8. Garam Masala- 1 tbsp
9. Oil as required.

How to Cook

1. Soak the Bengal gram overnight  for at least 8 hours. Wash the Bengal gram and drain the water.
2. Pressure cook the kadala up to 4-5 whistles on medium flame. This will take around 20 – 25 minutes. And Keep it aside.
3. Heat 1 tsp of oil , add coconut, coriander pieces,red chilly,onion shallots  cut into pieces into it and saute . Go on sauteing in low flame ,until it start to turn rddish brown in colour.Keep the mixture aside for cooling.
4. Grind the above sauted coconut , onion shallots and red chilly into a paste with very little water.
5. Heat  1 tsp of oil and saute the  onion till it start to turn brown in colour. Put the bengal gram, salt , little water  and the grinded paste to the pan and saute .  Let it cook for sometime till they are mixed properly with  the  coconut.
6. Add 1 tbsp garam masala and cook for 2 minutes.
7. Garnish with Curry Leaves  and Serve Hot !!

Shahi Paneer

Ingredients :

1. Paneer cubes- 1 Cup
2. Onion - 2 Nos
3. Tomato  - 2 No  chopped
4. Cloves- 5 No
5. Cardamon - 4 No
6. Cinnabon - 1 small strip
7. Star Anise- 2 Nos
8. Bay Leaves- 2 No
9. Black Pepper balls - 5 Nos
10. Ginger Garlic Paste freshly made- 1 tbsp
11. Garam Masala- 2 tsp
12. Kashmiri Chilly- 1 tsp
13. Turmeric Powder- 1/4 tsp
14. Coriander Powder- 1/2 tsp
15. Cumin Powder- 1 tsp
16. Cashewnuts- 15 No
17. Milk- 1/4 Cup
18. Cream - 2 tbsp
19. Butter- 2 tbsp
20. Kasoori Methi - 1 tsp
21. Oil as required
22. Salt as required

How To Cook

1. Soak the cashewnuts in 1/4 Cup milk. Keep aside.
2. After 20 minutes , make a paste of the  cashewnuts and  milk  in a mixie.
3. Add butter to the pan and fry the paneer pieces.Keep aside.
4. Heat pan , add oil to the pan and when it  is hot , add the ingredients from (4 to 9 ), Saute for 2 minutes.
5. Add the ginger garlic paste and saute till the raw smell goes .
6. Add the onion and saute till it turn translucent.
7. Add the masalas  ( 11 to 15 ) and saute for 2 minutes.
8. Add the tomatoes and cook till the oil start to leave the sides of the pan.
9. Transfer the cooked mixture to a plate and let it cool.
10. After it is cool , add the mixture to a mixie and grind to a paste.
11. Add the grinded paste to the pan , a cup of water, enough salt  and let it come to boil.
12. When it come to boil add the cream and grinded cashew paste. 
13. Again cook for 2 minutes. 
14. Garnish with kasoorimethi and cream.
15. Serve hot with rotis.

Rasam with Dal

Ingredeints

1. Dal  - 1/2 cup
2. Whole coriander- 3 tbsp
3. Pepper- 2 tsp
4. Red Chilly- 4 No
5. Turmeric powder- 1/4 tsp
6. Tomato grinded- 2 No
7. Mustard seeds- 1/4 tsp
8. Water- 5 Cups
9. Tarmarind - 1 lemon sized
10. Asafoetida- 1/2 tsp ( as required )
11. Garlic pods -  6 nos chopped
12. Onion Shallots - 8 Nos Chopped
13. Fenugreek Seeds- 5 No
14. Cumin Seeds- 1/2 tsp
15. Oil as required
16. Salt as required.
17. Coriander Leaves for garnishing

Ingredients :

1. Soak the tarmarind in 1 /2 cup water.
2. Cook the Dal in cooker to 4 or 5 whistles
3. Dry roast the whole coriander , pepper for  1 minute.
4. Add the red chilly and again roast till it start to turn dark red.
5. Crush the coriander pepper and redchilly in a mixie and keep this aside.
6. Heat the pan and when it is hot , add oil.Transfer the mustard seeds , fenugreekseeds , cumin seeds and let it splutter.
7. Add chopped garlic and onion shallots , saute for 2 minutes.
8. Add the grinded mixture and saute till the raw smell goes.
9. Add the tomato paste and saute for 3 minutes in low flame.
10. Add 1 cup water and bring to boil.
11. Add asafoetida , salt and sqweezed tarmarind water.
12. Again check salt and add if required more.
13. Also check for the sour taste and add the tarmarind water if required more.
14. The gravy will be thick now . So add 4 cups water and let it boil for 5 minutes.
15. Add coriander leaves and Serve Hot with rice.