Paneer Butter Masala

Ingredients:

• Paneer : 250 gm ( fried )
• Onion : 2 big (blanched and pureed)
• Ginger garlic paste :1 Tbsp
• Redchilly pdr : 1 Tsp
• Tomatoes : 3 big (blanched and pureed )
• Cashewnut paste : 3 Tbsp
• Coriander pdr : ½ Tsp
• Turmeric pdr : a pinch
• Kasuri methi : ½ Tsp
• Garam masala 
• Fresh cream : 2 Tbsp
• Butter : 3 Tbsp
• Salt

Heat butter in a pan and add the onion paste. Saute till it turns brown. Then add the ginger garlic paste. Mix it and add chilly powder followed by cashew paste. Saute all the ingredients. Add tomato puree, coriander pdr, turmeric pdr, garam masala and salt. Stir and roast it well. Add the paneer and cook it for a few mins. Pour a cup of water and cook it for another 10 mins till it reaches a thick consistency. Remove it from fire and add the fresh cream and butter. Keep it aside for few mins and garnish it with chopped coriander leaves.

[Recipe Courtesy: Sailusfood.com]

Banana Cake

Ingredients:

• Whole wheat flour : 1 cup
• Vegetable oil ½ cup
• Sugar : ¾ to 1 cup
• Banana : 3 to 4 medium
• Baking soda : ½ Tsp
• Baking powder : ½ Tsp
• Vanilla essence 2 Tsp
• Walnut : ½ a cup
• Egg 2

Beat the sugar and oil. Add eggs one by one and beat well after each addition. Slowly add the dry ingredients into it. Finally add the vanilla essence, mashed banana and chopped walnuts. Mix well and pour it into the greased pan. Bake it for 30 to 40 mins at 180° C.

Chicken Peshawari

• Chicken 1 kg
• Chilly pdr 1 Tbsp
• Coriander pdr 1 Tsp
• Pepper pdr 1 Tsp
• Cumin ½ Tsp
• Saunf ¼ Tsp
• Fenugreek ¼ Tsp
• Cardamom 3
• Clove 3
• Cinnamon 2 piece
• Turmeric pdr ½ Tsp
• Chopped onion 2 med
• Ginger 1 big piece
• Green chilly 6
• Curd ¾ cup
• Lime juice 2 Tsp
• Ghee ¼ cup
• Salt

Clean and cut the chicken into big pieces. Grind the ingredients from chilly pdr to turmeric pdr using little water. Slightly crush the onion, ginger and green chilly. Marinate the chicken pieces with above grounded ingredients, curd, lime juice, ghee and salt. Cook it in medium flame. Garnish it with fried onion. 

Mango Mousse

Ingredients:

• Mango 2 (400 g)
• Gelatin 1 Tbsp
• Powdered sugar 1 cup
• Egg whites of 2 eggs
• Whipping cream 150 ml

Melt the gelatin using double boil method and keep it aside. Puree the chopped ripe mangoes and powdered sugar. Pour the melted gelatin and combine well. Refrigerate it. When it's half set, whip the cream well and mix it with the mango. Beat the egg whites and slowly add it into the mango. Cover it with a plastic wrap and refrigerate it again.

Pakkavada

Ingredients

• Besan / Gram flour 2 cup
• Rice flour 1 cup
• Oil 1 Tbsp
• Baking soda ½ Tsp
• Asafoetida 1 Tsp
• Chilly pdr 2 Tsp
• Curry leaves few
• Water
• Salt
• Oil

Combine the rice flour and gram flour. Add oil into this and combine well. Put rest of the ingredients into it and knead it well using required amount of water. The dough should be little looser than the chappathi dough. Transfer this dough into the idiyappam mould. Heat oil in a frying pan and squeeze the dough into it. Fry it till it turns golden colour. Transfer it to a tissue. Reduce the heat and fry a few curry leaves. Add it into the drained pakkavada and store in an air tight container.