Paneer Podimas

            This the best side dish for chapatti and naan varieties and very simple to make :)

Ingredients:

Paneer -200 grams

Finely Chopped Onions -1nos

Finely Chopped Tomato- 1nos

Garam Masala -2tsp

Jeera Powder-1tsp

Oil -3tps

Salt to taste

Coriander Leaves to garnish

• Grate the paneer and keep it aside 
• Now heat the pan ,add oil to it and fry the onions and tomatoes till they cook well 
• Mix in the garam masala , jeera powder into the pan and fry till the raw smell of the masala's has gone
• Add salt ,grated paneer  cook it for 3-5 mins 
• Garnish with Chopped Coriander leaves and serve it hot .
  

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Paneer Mushroom Kurma

Ingredients:

Paneer-1 Cups (Cut Into Cubes)

Mushroom-5 to 6 Pieces

Onions-2 nos(sliced)

Tomatoes-1

Green Chillies-3 nos

Grated Coconut-1 cup

Cashew nut-1 tsp

Ginger-1/2 tsp

Bay leaves-1nos

Jeera-1tsp

Fennel Seeds-2tsp

Garam Masala-2tsp

Turmeric Powder-1/2tsp

Khas Khas(Poppy seed)-1/4 cup

Coriander Leaves (for garnishing)

Oil

Salt

• Chop the paneer into small cubes and fry the in little amount of oil till they turn slightly brown,then keep them aside

• Fry 1 cup grated coconut, quarter cup khasa khasa, one table spoon fennel seeds, shredded onion 1/2 cup, diced tomato 1/2 cup, three green chillies, one tablespoon cashews, one medium piece of ginger  in oil  and grind them into a fine paste 

•  In a kadai, take two table spoons of oil, add bayleaves then jeera and little of  fennel seeds,turmeric powder one teaspoon garammasala and then fry the remaining 1/2 cup of  onion till brown

• Then add the remaining 1/2 cup of  tomatoes and when they turn soft add the ground paste and salt and allow it to boil, it takes around 20 minutes for the raw smell to go

•  Then add the paneer and chopped mushrooms  allow them to cook well by adding little amount of water to it

• Wait until the oil comes out of the kurma (this means its ready to be served).Garnish it with Chopped Coriander Leaves

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Mushroom Peas Masala( Mushroom Mutter)

This a very simple gravy ,this goes very well with naan,parrota,rice.This is the simple method to cook it

Ingredients:

7-8 Pieces Of Button Mushrooms

200 Grams Of Green Peas (half cooked)

2 Onions(chopped)

1 Tomato(chopped)

1 tsp Of Garlic (chopped)

1 tsp Of Ginger&Garlic Paste

2 tsp Of Red Chilly Powder
1/2 tsp Of Turmeric Powder

1 tsp Of Dhaniya Powder

1 tsp Of Jeera Powder (optional)

1 tsp Of Fennel seeds

2 Cloves

1 Stick Of Cinnamon

2 Elachi

Oil

Salt to taste
Chopped Coriander Leaves 

• First heat a pan add 2 tsp of oil add chopped garlic,cloves,cinnamon,elachi ,fennel seeds fry them well until the spices release their flavours in the oil
• Add  1 and 1/2 of the chopped onions and 1 chopped tomato and fry them well until they are cooked well 
• Remove them from the pan and allow them to cool down , Grind them into a fine paste (this will be the base for the masala )
• Now again heat the  pan add 2 tsp of oil ,add ginger & garlic paste the remaining 1/2 of the onions and fry them well
• Mix in the red chilly powder,dhaniya powder,jeera powder and turmeric powder and fry them well until the raw smell of the masala has gone
• Add the ground paste to this and mix it well ,Drop in the chopped mushrooms and green peas 
• Pour half a cup of water ,bring it to a gravy consistency ,add salt to taste 

• Cook the gravy in medium flame and just leave the gravy for 5-6 minutes allowing the mushroom to cook,serve it hot garnished with coriander leaves

TIPS: While Cleaning the mushrooms  with water use vinegar(2tsp) , it will remove all the dirt from it 

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Panner Butter Masala (My Favourite One )...

Ingredients:

1 Packet Panner

1 1/2( one and half) Tomato (grind it to a paste)

2 Onions (grind it to a paste )

1tsp of Ginger Garlic paste

1 tsp of Cumin Powder

1 tsp of Dhaniya Powder

1 tsp of Chilly Powder (it would be better if  you use the kashmir red chilly powder )

1/2 tsp of Garam Masala

3 Cloves

1 Cinnamon stick

5 tsp of Butter

3 tsp of Yogurt ( else we  you can use even cashew-nut paste )

Salt 

Coriander leaves for Garnishing

• Cut the panner into small cubes 
• Fry the panner cubes in oil until  slight golden brown color ( don't fry the panner too much )
• Grind the clove and cinnamon into a fine powder ( you can fry them in a pan without oil before grinding)
• Heat the Butter in the pan ,fry the onions and the ginger garlic paste (fry it until the raw smell of onions are gone)
• Add the tomato paste and fry it for around 5 mins
• Add Dhaniya Powder,Cumin Powder,Chilly Powder , Salt to taste, Garam masala,extra butter and finally the cinnamon powder
• Add the yogurt  ( we can add cashew-nut  paste instead of yogurt)stir fry the gray ,add 1/2-1 cup of water allow the gray to reduce
• Add a Pinch of Sugar ( this will enhance the taste )
• Finally add the panner ( don't cook the panner too much ) Garnish it with Coriander leaves (optional we can use even fresh cream to garnish on top).......

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