Fried paneer - 1 whole packet that we get in indian grocery stores.

Onion - 1 1/2 medium sized ( blanched and pureed) Tomato puree - 3tbsp Ginger - Garlic paste - 3/4 tsp Cashewnut paste - 2tbsp KashmiriChilliPowder- 2tsp(This chilli powder is very mild and gives color to the dish. I use them in most of my dishes.) Coriander Powder-1 tsp Turmeric Powder - 3/4 tsp Garam masala - 1/4tsp Fresh Cream - 1 cup Butter - 2tbsp

Method:Initial Preparation:- Initial preparation is a little time consuming.But after this its really very simple and easy to make.. 1) If you are using the paneer loaf, then cut them into cubes and fry them in oil or ghee till they turn light brown in colour.Then soak these paneer cubes in hot water for about 1/2 an hour so as to make them soft. If you are using the fried paneer that we get in indian grocery stores then u can directly place them in hot water and allow it to stay for half an hour to make it soft. 2) Soak about 1 1/2 tbsp of cashewnuts in water for about 2 hrs and grind them to a paste. This paste makes the gravy rich in taste. 3) Blanch the onion cut into pieces for about 15mts. If you are using microwave for blanching then keeep the onions for about 10mts on high. And puree them. Actual Preparation:1) Heat butter in a kadai and add the onion puree and saute till they turn light brown in color.(This is also known as brown paste) 2) Add Ginger-Garlic paste to the brown paste mixture and saute for sometime. 3) Then add the Kashmirichillipowder, coriander powder, cashewpaste, tomato puree, turmeric powder, garam masala powder and salt and saute for sometime. 4) Add the soaked paneer cubes, little water and allow it to cook till the gravy becomes semi-solid. 5) Finally garnish it with freshcream.

Ingredients:Chicken cut into small pieces - 1 kg Finely chopped Onion - 3 Tomato Puree - 3 or 4 (Ive used store brought tomato paste) Chopped Cilantro - 1 tbsp Butter - 4tbsp Oil - as needed salt - to taste For Spice Masala:Ginger - 1 inch piece Garlic cloves - 12 Kashmiri Chilly Powder/Paprika - 2 tsp Turmeric Powder - 1/4 tsp Whole Pepper - 1 tsp 1 sized Cinnamon piece - 2 Cloves - 3 Cardamom - 2 Jeera seeds - a pinch Grind these together to a smooth paste. For Cashew Paste:Cashews - 6 Milk - 2 tsp Make a paste of cashews and milk. For Garnishing:Heavy cream - 1 tsp Chopped Coriander/Chopped spring Onion - 1 tbsp Grated Cheese/Butter - 1 tsp Method:Heat oil in a pan and saute onion till brown.Add ground spice masala and salt, fry it well until oil starts to seperate.Now add 2tbsps of butter and pour tomato puree into it.Simmer it till the gravy thickens.Now throw in the chicken pieces and cook in medium heat.(Add only hot water if needed).Just before switching off add 2 tbsp of butter,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes .Garnish with heavy cream,grated butter and chopped coriander.Serve hot with roti/naan. Ingredients:- Chicken cut into small pieces - 1 kg Finely chopped Onion - 3 Tomato Puree - 3 or 4 (Ive used store brought tomato paste)

Chopped Cilantro - 1 tbsp Butter - 4tbsp Oil - as needed salt - to taste For Spice Masala:Ginger - 1 inch piece Garlic cloves - 12 Kashmiri Chilly Powder/Paprika - 2 tsp Turmeric Powder - 1/4 tsp Whole Pepper - 1 tsp 1 sized Cinnamon piece - 2 Cloves - 3 Cardamom - 2 Jeera seeds - a pinch Grind these together to a smooth paste. For Cashew Paste:Cashews - 6 Milk - 2 tsp Make a paste of cashews and milk. For Garnishing:Heavy cream - 1 tsp Chopped Coriander/Chopped spring Onion - 1 tbsp Grated Cheese/Butter - 1 tsp Method:Heat oil in a pan and saute onion till brown.Add ground spice masala and salt, fry it well until oil starts to seperate.Now add 2tbsps of butter and pour tomato puree into it.Simmer it till the gravy thickens.Now throw in the chicken pieces and cook in medium heat.(Add only hot water if needed).Just before switching off add 2 tbsp of butter,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes .Garnish with heavy cream,grated butter and chopped coriander.Serve hot with roti/naan For Cashew Paste:Cashews - 6 Milk - 2 tsp Make a paste of cashews and milk. For Garnishing:Heavy cream - 1 tsp Chopped Coriander/Chopped spring Onion - 1 tbsp Grated Cheese/Butter - 1 tsp

Method:Heat oil in a pan and saute onion till brown.Add ground spice masala and salt, fry it well until oil starts to seperate.Now add 2tbsps of butter and pour tomato puree into it.Simmer it till the gravy thickens.Now throw in the chicken pieces and cook in medium heat.(Add only hot water if needed).Just before switching off add 2 tbsp of butter,ground cashew paste and 1 tbsp of coriander leaves.Simmer for 2 more minutes .Garnish with heavy cream,grated butter and chopped coriander.Serve hot with roti/naan And here goes Shynees recipe for Malabar Chicken Biriyani Ingredients :Basmati Rice - 1 kg Chicken cut into big pieces - 1 kg Thinly Sliced Onion- 500 gm Sliced Tomato - 250 gm Ghee - as needed Broken cashew nuts - 1/4 cup Raisins - 1/4 cup Curd - 1 cup Lime - 1 big Chopped Coriander leaves - 1 bunch Chopped Mint leaves - 1 small bunch Curry leaves-2 sprigs Biriyani Masala Powder - 3 tsp Rose water - 2 tbsp(optional) Saffron - 1 gm(optional) Boiled eggs - 2 Salt - as reqd For Marinating Chicken Turmeric Powder - 1/2 tsp Chilly Powder - 1 tsp Salt - as needed For Grinding Green Chillies - 100 gm Garlic - 50 gm Ginger - 50 gm Poppy seeds soaked in water for 5- 10 mts - 2 tsp Grind them together to a coarse paste.Keep them aside

Method:Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator. Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice - 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool. Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.Shynee says this can enhance the taste and also make the chicken pieces more firm. Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook. When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove. Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita ,Pickle and Pappad. Ingredients:Cauliflower - 1 medium sized cut into medium sized florets Spring onion chopped- a small bunch (Seperate whites and greens) Garlic chopped - 5 tbsp Green chilies chopped - 4-5 tsp (Use according to your spice level) Soya Sauce - 1 and 1/2 tbsp Green Chilli Sauce - 2 tbsp Tomato Ketchup - 3 tbsp Vinegar - 1 tsp Coriander leaves - for garnishing Oil - as needed Salt - add only if needed (Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)

For the batter : All purpose flour/Maida - 1/2 cup Corn flour - 1/4 cup Rice flour - 2 tbsp Egg - 1 Ginger-Garlic paste - 2 tsp Red Chilly powder - 1/2 to 1 tsp Salt - to taste (consider the saltiness of soya sauce while adding it) Method :Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesnt coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool. Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if youre adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately. If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.