The perfect blend of northern and southern Indian cuisine, this delectable dish is made with freshly ground masalas and has a melt in the mouth quality that can never fail to satisfy your fine food cravings!
Paneer - 200 grams (cut into cubes)
Onion - 3 (chopped)
Tomato - 2 (chopped)
Ginger - 2 inch piece (grated)
Garlic - 6 cloves (grated)
Turmeric Powder - 1/2 teaspoon
Curry Leaves - 10
Salt - 1 1/4 teaspoons
Oil - 3 tablespoons
Red Chili - 6
Coriander Seeds - 1 1/2 tablespoons
Fennel Seeds - 2 teaspoons
Cloves - 4
Cinnamon Stick - 1 inch piece
Poppy Seeds - 2 teaspoons
Black Peppercorns - 6
Coconut - 1/4 cup (grated)
Water - 1/2 cup to 1 cup (add slowly)
Coriander Leaves - to garnish
Cashew - 5 to 8
Heat a tawa and put a tablespoon of oil. Arrange the paneer and shallow fry until golden.
Remove to keep in warm water and set aside.
Dry roast coriander seeds, cashews (5), fennel seeds, cloves, cinnamon, poppy seeds, red chili, black peppercorns and coconut.
Grind it to a powder and then add little water and grind to make a paste. In a pan add 2 table spoons of oil, add the cashew and sauté until golden and add onions, salt and curry leaves. Cook until the onions are transparent.
Add ginger and garlic; sauté for 30 seconds and add the tomatoes and once the tomatoes are cooked and mushy, add the flavorful grinded masala paste, turmeric powder.
Add water and cook for a few minutes until the raw flavor goes off and oil floats on top.
Add the paneer cubes and simmer for around 5 minutes.
Remove from heat and garnish with coriander leaves.
This royal Mughlai dessert is primarily made of bread and milk. The name itself speaks of its regality. When garnished with raisins and almond slivers, the very sight of it is enough to make your mouth water.
Puttu is a Sri Lankan and South Indian dish that is in the form of cylinders and is made of ground rice layered with coconut. Kadala curry is the best accompaniment to this dishand is considered a delicacy in the state of Kerala.