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Paneer Butter Masala

Ingredients
Paneer - 200 gm
Onion - 1
Cashew Nut - 50 gm
Fresh Milk Cream - 4 tsp
Chilli Powder - 3 tsp
Turmeric Powder - Little
Butter - 2 tsp
Curd - 2 tsp
Tomato Puree - 2 tsp
Grated Coconut - 2 tsp
Poppy Seeds - 1 tsp
Ginger Garlic Paste - 2 tsp
Garam Masala Powder - 2 tsp
Cumin Seed Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - To Taste
Coriander Leaves - To Garnish
Oil - As required to cook
PREPARATION

1. Cut Paneer into pieces.

2. Grind Coconut and Poppy Seeds into fine paste.

3. Grind Cashewnut into fine paste

4. Grind Onion into paste.

5. Heat the oil in a pan and heat it.

6. Add the onion paste and ginger garlic paste and heat till golden brown.

7. Add chilli powder, garam masala, coconut poppy seed paste, cumin powder, coriander pow
der , turmeric
powder and curt and cook for few minutes.

8. Add tomato puree, butter , cashew paste and paneer.

9. Cook it for 10 mins.

10. Switch of the heat... Garnish with coriander leaves and serve.cc

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PULIYODHARAI

Ingredients
1. One and Half Cup of Raw Rice
( Approximately required for 2 persons).
2. 3 Tablespoon of Gingelly Oil or
Sunflower Oil ( Gingelly Oil will increase the taste).
3. A small ball of Tamarind
(Approx. a medium size lemon) or
2 Tablespoon of Tamarind Paste.
4. Half Teaspoon of Turmeric Powder.
5. 3 Dried Chilli.
6. 1 Teaspoon of Mustard (for seasoning).
7. Half Teaspoon of Black Gram(Urad dhall for seasoninig).
8. 8-10 Curry Leaves.
9. Small Bunch of Coriander Leaves
9. Salt to taste.

PREPARATION

Boil the rice in water and prepare cooked rice

as usual and set it aside.

Mix 2 Tablespoon of Tamarind paste with half

glass of water and set it aside.

Heat up a large pan and Add 3 Tablespoon of

Gingelly Oil.

Put Curry leaves, Dried Chilli, Mustard,

Black Gram in the Hot Oil, wait till they
are fried medium.

Add Tamarind paste water, Turmeric powder,

Half Teaspoon of salt and mix well for 1 minute.
This is the puliyodharai paste.

Now Add the cooked rice in the pan and mix well
thoroughly with the oily puliyodharai paste such
that all the rice are coated with the Puliyodharai paste.

Garnish with some Coriander Leaves.

Reduce the heat to Low and cover the pan with

lid. And warm the rice for 2 minutes.

Tasty Puliyodharai is ready.

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Aloo Parata

Ingredients
wheat flour - 1 cup
boiled potato - 3 nos
chopped onion - 2
chilli powder - to taste
salt - to taste
Fennel(sombu) - 25 gram
water to make dough
oil to fry
buttter to serve
PREPARATION

1. Make wheat flour dough as like chapathi.

2. Now boil pealed potato so that it should easy to smash.

3. Now add chopped onion chilli powder, Fennel mix well by hands .

4. Add salt only at the time of making paratas otherwise it will become watery .
no need to add water

5. Now aloo mix ready

6. Now flat the wheat dough as requiered size

7. Add salt now in that aloo mix.

8. Keep small quantity of aloo mix in the centre and fold with all sides now again flat the ra
w parata dough ..
add wheat flour so that it should not be sticky.

9. Heat the tawa and put the prepared paratas and fry with more oil.

10. Add add butter while serving.

now delicious aloo parata ready

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