Paneer Kofta Curry

Ingredients:
For Paneer Kofta
200 gm Paneer
2 tesp Maida
salt to taste
1/2 teap Black Pepper
1 tesp green coriander leaves
oil to fry
Method:
Mix all the ingredients except oil and make a soft dough.

Take small portion of dough and make balls of lemon size.

Deep fry them.Paneer koftas are ready

For Gravy:

1 cup tomato puree

1/2 cup Cashewnut(Kaju) pd

salt to taste

1/4 tesp Turmeric pd

1 tesp Red Chilli pd

1/2 tesp Coriander pd

1/2 cup cream

1 tbsp oil/ghee

1/2 cup milk
1 cup Onion Paste(optional)

Method:

1. Heat oil in a pan.Add onion paste.cook till colour changes.Add tomato paste.Cook it for 5 min.

2.Add all the spices.Cook till oil leaves.Add cream and milk.Cook it well.

3. Put koftas in gravy before serving.Garnish with cream and chopped coriander leaves.

Sending over viki's kitchen for tht event of Side dish of chapati

Sending it over Innovative In laws for their First event"Garnish The dish"

Kadai Paneer

Ingredients:
100 gm cubed paneer
1 chopped onion
1 diced Capsicum
1/2 cup tomato puree
1/4 cup tomato sauce
1 green chilli
a small piece of ginger
1 tbsp ghee/oil
4-5 Cloves
4-5 Black Pepper
1 Big Cardamon
1/2 tesp Cumin seeds
1/2 cup cream

Salt to taste

Method:
1.Heat 2 tesp ghee/oil.Add cumin seeds,cloves,pepper corns,cardamon and cumin seeds
2.Add onion and cook till it changes colour.Add tomato ,ginger and green chilli.Cook it for 2-3 mins.
3.Now grind the above mixer to the smooth paste.
4.Now heat the remaining oil/ghee,add capsicum,above paste, tomato sauce and Salt.Add cream and Paneer.Garnish with green coriander leaves and serve with Chapati or naan.

Rajasthani Kabooli

To Boil Rice:
2 Cup Basmati Rice(soaked for 1 hr)
2 pc Cinnamon
4-5 cloves
5-6 black Pepper
2-3 Bayleaf
1 tbsp Ghee
For Gravy:
1/2 cup onion paste
1/2 cup tomato puree
1/2 cup chopped carrot
1/2 cup peas
1/2 cup curd
1/2 cup Milk
1 tesp cumin seeds
1 tbsp ginger garlic paste
8-10 mint leaves
1 tbsp chopped green coriander leaves
salt to taste
1 tesp red chilli pd
1/2 tesp turmeric pd
1 tesp Garam masala
To Fry:
1 sliced onions
1 chopped potatoes
Bread - 2 slices
oil to fry
7-8 cashewnuts
Other ingredients:
7-8 Raisins(soaked)
2 tesp lemon juice
6-7 saffron threads soaked in 2 tesp of milk
Method:
1.Heat oil in a pan.Add all the ingredients used to boil rice except rice.When all ingredients crackles add rice with 6 cups of water.Add lemon juice.Boil it to half cooked.Drain out water and spread them in a plate to cool. Divide them in 3 portions.

2.Boil cauliflower florets,peas and carrot in 2 glass of water till it become tender.

3.In a kadai,deep fry onion rings,potatoes,cashewnuts and bread.

4.Heat ghee in another pan. Add 1 tesp of jeera.Let it crackle.Then add onion paste,ginger garlic paste.Cook it till become brown.Now add salt ,red chilli pd,turmeric pd,garam masala,green chilli paste.Cook it for 2 mins.

5.Add 1/2 cup tomato puree,green coriander leaves,chopped mint leaves ,curd.Cook till gravy leaves ghee.

6.Add Fried potatoes,half cooked peas,cauliflower,carrot.Cook it for 5 mins.Gravy is ready.

7.Now grease a heavy bottom tranparent or a deep pan with ghee .Put 1st layer of rice. Now spread some gravy to make 2nd layer.Again rice to make 3rd layer.Then gravy to make 4th.Again the last layer of remaining rice.Now make 2 -3 holes till the bottom of pan using a spoon.Pour these holes with a small quantity of milk.Now spread the fried onion rings,bread and cashewnuts and soaked raisins.
8.Sprinkle the saffron milk over it .Keep this pan on sim flame for 2-3 mins.Istead of flame microwave can be used.Microwave it for 1 min before serving.Serve hot with Curd/Raita. s
Sending over Chaitra's Aathidhyam for Aathidhyam-RICE FEAST