Recipe for Shahi Paneer

Ingredients:
Paneer - 250 gms
Butter - 4 tbsp
Onions - 2 thinly chopped
Ginger - 1/2 inch piece
Garlic pods - 4 to 6
Green Chillies - 2
Tomatoes - 2
Cardamoms - 2
Beaten Curd - 1/4 cup
Red Chilli Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
Milk - 1/2 cup
Tomato puree - 1/4 cup
Grated Paneer - 2 tbsp
Greated Cheese - 2 tbsp
Chopped coriander - 2 tbsp
Oil - 1/4 cup

Method:
Chop the Paneer into finger lenghts. Heat oil in a shallow pan, fry the Paneer pieces. When golden brown remove from flame. Put the pieces in warm water for a few mins and remove and drain.


In a hard bottom kadai(pan) add 2 tbsp of butter and add onion, ginger, green chilli and cardomom to it. Fry for 3 to 4 mins and add tomatoes and cook it for a few mins covered till it gets cooked. Add 1/2 cup of water and remove from fire. Let it cool and grind it to a fine paste.
In the pan add the remaining ghee and add the gravy to it. Add salt, red chilly powder, garam masala powder and beatern curd to it. Boil every thing till the gravy becomes thick. Remove from fire. Before serving add milk and paneer pieces. Decorate it with grated cheese, grated paneer and chopped coriander leaves.

How to extract coconut milk?

Coconut milk form one of the main ingredient for many of the Kerala dishes. Coconut milk is not the water that is found inside when it is broken, but it is the extract of the fluid that is obtained by grinding the white pulp.

Coconut milk is served as a side dish for Appam and Idiyappam as a side dish. It is also used to make curries and Biriyani to give an enhanced taste.

Ingredients:
Whole matured coconut - 2 no
Warm water - 6 cups

Method:
Break the coconut into two. Cut the white flesh into small pieces using a knife. Grind the pieces . Add 1 1/2 cups of water and grind for about 3 to 4 mins. It will be better if a juicer extractor is used to grind them if not it have to strained using a strainer. Keep it seperately.

Put the extracted pulp again into the grinder and add 2 cups of water and grind it again. Strain the milk again. Grind the remaining pulp again in the blender adding another 2 cups of water and strain it again.

Keep all the 3 milk extracts separately. Do not mix. The 2nd and 3rd extract are used as an ingredients in soups, curries etc. The first milk  extract acts as a side dish.

Never grind the coconut more than thrice and throw away the waste.

How to make baby corn masala in microwave

Ingredients:
Baby Corn - 1 cup
Lemon Juice - 1 tsp
Sugar - 1 tsp (optional)
Oil - 1 tsp
Coriander leaves - 1 cup
Ginger - 1 inch piece
Green Chilly - 1 no
Onion - 1 no
Onion - 1 big
Jeera - 1 tsp

Method to make Baby Corn Masala in Microwave
Grind coriander leaves, ginger, green chilly, onion and jeera to a fine paste.


In a microwave bowl add the oil and the ground paste and heat it in microwave high for 1`min. Add babycorn, salt and 2 tbsp of water and mix everything well. Cover the bowl with lid and cook for about 6 mins on micro high.

Remove from microwave and add lemon juice. (Add sugar if you like it). Mix all the ingredients thoroughly.