Paneer Tikka Masala

Ingredients:

•  Coriander leaves (chopped) - 1 bunch.
•  Cumin powder - 1/2 tea spoon.
•  Tomato pure - 1 cup.
•  Coriander powder - 1 tablespoon.
•  All purpose flour - 1 tea spoon.
•  Ginger garlic paste - 1 tea spoon.
•  Turmeric powder - pinch.
•  Cumin seeds - 1 tea spoon.
•  Lime juice - 1/2 number.
•  Kasoori methi - pinch.
•  Curd thick - 1 cup.
•  Salt - to taste.
•  Red chilli powder - 1 tablespoon.
•  Oil - 3 tablespoon.
•  Onion (chopped) - 1 cup.
•  Tomato (chopped) - 50 number.
•  Capsicum (chopped) - 50 grams.
•  Paneer (chopped) - 1 lbs.
•  Garam masala powder - 1/2 tea spoon.
•  Fresh cream - 1 tea spoon.

Method:

• First, cut all the vegetables and paneer into cubes and keep aside.
• Take a bowl add thick curd, red chili powder, salt, kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well.
• In a nonstick pan add one tablespoon of oil, add marinated paneer and vegetables, cook both the sides, once it is done keep aside.
• Take a pan add oil, cumin seeds, onion chopped, salt pinch, turmeric, ginger garlic paste, all-purpose flour, mix cook for 3 minutes, now add tomato puree, coriander powder, cumin powder, red chili powder, mix well, and let it cook till you can see oil.
• Once it is done add water as need, bring it to boil, then add cooked paneer and vegetables, garam masala powder, fresh cream as needed and cook for 3 minutes and finish it off with coriander leaves.

Mysore Bonda

Ingredients:

•  Green chillies (finely chopped) - 3 numbers.
•  Cumin seeds - 1 teaspoon.
•  Oil - to fry.
•  Ginger (chopped) - 1 teaspoon.
•  Water - 1 cup.
•  Coconut pieces (finely chopped) - 1 tablespoon.
•  Salt - to taste.
•  Yogurt(curd) - 1 cup.
•  Rice flour - 1/4 cup.
•  Maida/all purpose flour - 1 cup.
•  Cooking soda - 1/2 teaspoon.

Method:

• Mix curd and water. Keep it aside.
• Take a bowl, add maida, rice flour, salt, soda mix well then add buttermilk, make it into a vada batter consistency.
• Now add cumin seeds, coconut pieces finely chopped, green chilies chopped, finely chopped ginger, mix well keep aside for 1 hour.
• Heat oil to fry, make into small round bondas and put into the oil, cook on a very slow flame.
• Remove once it is golden brown color. Serve it with coconut chutney.

Mysore Pak

Ingredients:

•  Water - 1/2 cup.
•  Gram flour - 1/2 cup.
•  Ghee - 3 cups.
•  Sugar - 2 cups.

Method:

• Mix besan gram flour with hot ghee and sieve it.
• Take sugar in thick bottomed saucer, add water and let it boil to form sugar syrup ( till it comes to a soft ball stage when a drop poured in a water bowl).
• Heat  ghee (till it melts ) in a pan.
• Now add the gram flour gradually to the sugar syrup and stir it all the while so that no lumps are formed.
• Then add the above hot ghee to the flour and stir it continuously till the mixture starts bubbling.
• Continue this process till all the ghee is consumed and there is a pleasant sweet roasted aroma.
• Pour the mixture into a greased tray and Cool a little and cut into squares.
• Separate the squares when completely cooled and enjoy your Mysore Pak.

PS: Keep on low flame while stirring.