Paneer Makhanwala

You Need
250 gms firm paneer
2 tbsp. butter
1 tbsp. cream or malai
1 large tomato quartered
1 medium tomato finely chopped
1 small capsicum finely chopped
1/4 cup cabbage shred coarsely
10 cashews
1 tsp. wheat flour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil

Grate 2 tbsp. paneer, keep aside for garnishing.
Chop remaining paneer into thick cubes.
Heat one tbsp. oil in a heavy frying pan.
Lightly fry 5 cashews, drain, keep aside.
Add quartered tomato, cabbage, to same oil.
Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
Heat remaining oil in same pan.
Add chopped capsicum and tomato, stir fry for a minute.
Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water).
Cook till gravy is thick, add sugar and salt.
Add paneer pieces, fried cashews, butter, cream, mix gently.
Pour into serving dish, garnish with grated paneer, coriander.
Serve hot with rotis, parathas.

Cranberry Chutney

Time 4 sm chatpati chutney

You Need
1 packet of Cranberries
A spoon of Red Chili Powder
Half a tea-spoon of Methi Powder
Quarter tea-spoon of Turmeric Powder (haldi)
Half a spoon of Mustard Seeds
Salt to taste
4-5 spoons of Oil
Curry leaves (optional)


Wash the cranberries and set aside to dry.
In a saucepan, heat the oil.
Add the cranberries to the pan, stir and cover with a lid. Stir occassionally. Within minutes, the cranberries will turn mushy.
At this point, add the salt, haldi, chilli powder and methi powder. Stir, cover and cook for some more time till the cranberries have totally disintegrated and the oil has separated from the sides.
Crackle the mustard seeds in some oil with the curry leaves, in another pan, and pour over the chutney.
Since cranberries are very sour, you might want to taste the chutney and add more salt or chilli powder, according to taste.
Take the chutney off the stove and allow to cool in a dry container.