PANEER KORMA WITH JEERA RICE

Prep Time : 25 mins
Cooking Time : 35 mins
Serve : 2

INGREDIENTS
For paneer korma
Paneer - 200 gms
Sliced onion - 1
Sliced tomato - 1
Curd  - 2 tbsp
Garam masala powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Green cardamom - 1
Cinnamon - 1 inch stick
Cloves - 2 - 3
Black pepper - 2 - 3
Ginger  - 1 inch stick
Cumin seeds - 1/4 tsp
Garlic pods - 2 - 3
Poppy seeds - 1 tbsp
Cashew nuts - 1 tbsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - 1 tbsp

For jeera rice
Gobindbhog rice 1 cup
Water - 2 cup
Cumin seeds - 1/4 tsp
Salt - to taste
Clarified butter - 2 tbsp

METHOD
For paneer korma
Soak poppy seeds and cashew nuts for an hour.
Make a paste of poppy seeds,cashew nuts,ginger garlic,cloves,cinnamon,cardamon,black pepper and cumin seeds
Also make the paste of tomato.
Heat oil in a pan,add sliced onion and saute for 3 - 4 mins until transparent.
Add grounded spices and saute.
Add tomato paste and mix well..
Add coriander powder,red chilly powder,turmeric powder and curd and saute for 3 - 4 mins.
Pour one cup of water and salt and bring to boil.
Once boiled add paneer cubes and cook for 3 - 4 mins.
Garnish with coriander leaves and serve hot with jeera rice
For jeera rice
Take clarified butter in a pan.
Wash the gobindbhog rice and spread in the plate.
Add cumin seeds to crackle.
Now add rice and saute for 2 - 3 mins.
Add salt and water and cook in a high flame when it comes to boil cover the lid and cook for ten mins.
Serve with paneer korma

FRIED IDLY

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Suji - 1 cup
Curd - 1/2 cup
Clarified butter - 3 tbsp
Black mustard sheeds  - 1/4 tsp
Water - 1 cup
Eno fruit salt - 1 tbsp
Salt - to taste
Coriander leaves - 1 tbsp

METHOD
Heat clarified butter in a pan,add black mustard to crackle.
Add suji and saute for one to two mins and turn off the flame.
Add curd and salt and mix well.
Add one cup of water and coriander leaves and make thick batter.
Keep aside for 30 mins
Heat one spoon clarified butter in a pan.
Eno fruit salt add in the idly batter and pour one tbsp batter in the hot pan and cover the lid.
Cook in a slow pan and after one mins flip it and cover the pan.
All idly make in the same way.
Serve hot with tomato chutney.

MILK CAKE

Leftover ka makeover
Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 6

INGREDIENTS
Clarified butter residue - 1 cup
Milk - 1 cup
Milkmaid - 1 cup
Cardamom powder - 1/4 tsp
Crushed almonds - 1 tbsp

METHOD
Heat one cup of milk in a pan.
When it boils add clarified butter residue in a  pan and mix well.
Add condensed milk/milkmaid and cardamom powder and stir continuously.
Stir continuously till thick.
Pour the mixture into the grease pot and garnish with crushed almonds.

KESAR BATI

Prep Time : 30 mins
Cooking Time : 15 min s
Serve : 10

INGREDIENTS
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Saffron  - few threads
Cardamom powder  -  1/4 tsp
Yellow  food color   -  a pinch

METHOD
Boil  milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well.
Add yellow food color and make a soft and smooth dough.
Divide the dough into 12 equal size balls.
Roll each ball between your palms..
All the balls are made in the same way.
Now we take pan and add one cup of sugar ,three cup of water,cardamom powder and  few saffron strands and bring to boil
Once boiled add yellow paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
Kesar bati should be floating on the syrup and its size should be double.
Serve chilled.