Categories
Kerala Vegeterian dishes Sadya South Indian veg

Vishu Sadya ( Scrumptious vegetarian spread of Kerala)

DSCN6829 I asked my children to look into the mirror and say what they saw there. My 7 yr old younger one Aaru, very carefully looked into the mirror and said, “Mom, I can see my nose”. Elder one did not answer as he was trying to figure out the complicated answer which his mom is expecting to hear. He knew very well that ‘face” is not the expected answer as it’s the simplest answer any one could guess. Mom needs some more and what’s that???? Aaru’s innocent answer amused me but I had to give them the correct answer myself. The situation where I asked them this question was at Vishukkani, the first sight arranged by the” lady of the house” for the rest of the family members. Mirror is one of the most essential part of Vishukkani as it symbolizes one’s role in making his own future. It tells us that ‘You are the one who make or break your own future”. The message is truly and highly valuable and that’s what I was trying to convey to my kids through the question “What do you see in the mirror?”

At Vishukkani, every basic and luxurious need of yours is displayed like food items,gold,silver money and good clothes. I wonder why we are not adding I-phones also to this list. 😉 Vishukkani has to be seen between 4 and 6 AM and is generally arranged by grand mother or mother.While seeing the vishukkani ,you pray for a prosperous new year ahead. Elders gift you with money or goodies and you touch their feet and seek for blessings.My husband just loves this tradition as that’s the only day I touch his feet as he is the eldest of our nuclear family. 😛 🙂 Next comes the scrumptious meal ,Vishu Sadya which I prepared for my family. Sadya is served on banana leaf and no cutleries are used to eat the meal. You are supposed to enjoy the meal with your beautiful hands. 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

DSCN6860 I know that you are drooling while looking into the Sadya pic. Not your fault mate. It’s very natural and continue drooling. I am not gonna tell anyone. 😉 Sadya is an elaborate vegetarian spread with many dishes and desserts called payasam. Coconut ,coconut milk,and curry leaves play a big role in the cooking procedure.I belong to North Kerala,Malabar and we don’t mind having fish and chicken along with Sadya. Every dish has got a specific place in the banana leaf and it also has a scientific explanation. The banana leaf symbolizes a human body and every dish’s nutrients for each part of the body decides where on the leaf it has to be served.

The Sadya includes sarkkara uppery,uppery,mango pickle, pappadam, koottu curry,thoran, avial,sambar ,olan,pachadi,kitchadi,kaalan,puli inji,erissery,rasam, butter milk, banana and payasams. Payasams are of many kind but here I’ve served parippu pradhaman and pal ada payasam.I’ve tried to cover as many dishes as possible by me but there are many more which I wish to cover in the coming years.Kaara appam/Unniyappam and achappam/rose cookies are the sweet snacks prepared on Vishu. They are served in the brass uruli along with the Sadya for you to see. Please have a look dear!The Sadya dish’s recipes are included in my blog under kerala vegetarian dishes and on searching you can find them. DSCN6850 And that’s me in my traditional kerala saree which is a 2-piece saree called Mundu and Veshti. 😉 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Kerala Breakfast delicasies

Appam & Egg curry ( Kerala cuisine)

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Appam is a breakfast delicacy of God’s own country. Any kind of stew , veg or non veg; will go along very well with this dish. It’s not very difficult to make Appam if you care about the minutes involved in the process of making batter and fermenting it. Let’s see how Appams can be made at home.
Ingredients
Rice – 2 cups
freshly grated coconut – 3/4 cp
sugar – 3 tbsp
salt – to taste
yeast – 1/4 tsp
( If you are using dry yeast, you need to add it to 1/2 cup warm water along with some sugar and keep aside for 10 minutes. This is done to make the yeast active before adding it into the batter. Instant yeast can be added directly into the batter.)
Method
1. Soak the rice in lots of water for 6 hours.Wash and keep aside.
2. Grind the soaked rice and coconut in a mixie using some water. Do not make the batter too loose . It can be of Idly batter consistency.
3. Now in a small pan, add 2 tbsp of this batter and 2 tbsp of water. Bring it to boil. Once it boils ,add it directly into the batter and stir well. Your batter will be slightly warm now. This procedure is done to make the batter warm enough for the yeast to be active. Now add the yeast and some more sugar into the batter. Stir well and cover it with a lid. Let the batter ferment for 8 hours.Add salt to taste before you start making appams. Stir the batter once again just before you make appams.
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4. Heat a small non-stick kadai/Appam chatti and add one ladle of batter in the middle. Now use both your hands and rotate the kadai in a way that you are creating a lacy appam with a thicker middle part . Cover and cook on medium to slow heat until the middle part is cooked. Now take out the appam slowly from the sides without breaking.
Enjoy hot with egg curry, meat curry or stews.

Categories
Non Veg Dishes

Restaurant style Butter chicken (At home)

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I don’t think there will be any one in this country who has never tasted Butter chicken. You end up in a restaurant where the dishes have peculiar names and you are sweating to understand, Your friend says, “chordo yaar, Butter chicken order kar le”. 😉 Your friend is pretty sure that nothing can ever go wrong with this delicious dish and he even knows that it is a 100% value for money decision.Every foodie who is reading this please look back to your initial food expeditions, and come back to me if you can’t remember those days where you ended up ordering for Butter chicken after reading the confusing menu card.

Needless to say, even I’m a big fan of “Butter chicken”. My favourite Butter chicken hails from Moti mahal chain of restaurants. There is something heavenly about the taste of their Butter chicken. But as you all know, every one has secrets. 😉 and I don’t think Moti mahal is gonna share it’s secret with me. So, I had been experimenting on quite a few recipes to get a closest taste of their butter chicken in my kitchen. And yeahh…Finally! Thanks to Vahchef.
Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

Cuisine         Indian

Serves           3

Preparation time    40 minutes
Ingredients
Chicken pieces – 500 gms
curd- 1 cup
kasuri methi/dried fenu greek leaves- 2 pinches
lemon juice – of half lemon
Kashmiri red chilly pdr – 1 tbsp
Normal red chilly pdr – 1/2 tbsp
garam masala – 1 tsp
sugar – 1 tbsp
Butter – 4 to 5 tbsp
fresh cream – 3 tbsp
tomatoes – 3 medium sized
maida/all purpose flour – 1 tbsp
Cashew nuts – 10 nos
Onion – 1 big ( slice and fry till golden brown and crush using hands)

3 Main steps
1. Marinating and then cooking chicken pieces.
2. Preparing the sauce /gravy.
3. Mixing chicken and gravy together

How to marinate chicken?
In a big bowl, add chicken pieces along with yogurt,salt,red chilli powder and lemon juice.Mix very well with your hands and leave it for marination for atleast 2 hours.Grill the chicken or deep fry in butter and keep aside.

How to make gravy?
1.Take a large bowl and mix all the ingredients like ginger garlic paste, cumin powder,coriander powder,dried fenu greek leaves,fried onions crushed in hands,sugar,salt and some water to make a paste.Keep aside.
2. Leave whole tomatoes in hot water for 10 minutes. Deseed and take out the skin. Make a puree of this using mixie.Grind cashewnuts using some milk and keep aside.
3.Heat some butter in a pan and add one table spoon maida into it. Saute to get a golden brown. Immediately add the masala from the bowl into the kadai. Saute on medium flame for about 6 minutes. Now add the tomato puree and mix very well. Cover with a lid and cook for 15 to 20 minutes with occasional stirring.Once the butter seperates in the gravy, add sugar and salt to balance the taste as per your taste.Mix very well.Now it’s time to add the chicken pieces which are already grilled or deep fried . Mix well and cook again for 5 minutes.
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4. Now add the fresh cream and stir gently. Switch off the flame. The more sinful , the more tastier. So add a little more extra butter now if u like.
Serve hot with Naan or Kulcha.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Kerala Vegeterian dishes Veg Dishes

Sambar Varutharachathu ( With added aroma of roasted coconut )

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Sambar is the most famous vegetable gravy of South India. I ‘ve tasted many different flavours of this one dish from different parts of the country. If it’s spicy ,tangy and slightly thick in Kerala, Karanataka has a mild sweet taste to it. Tamil Sambar tastes entirely different and Andhra Sambar is the spiciest. How ever differently it is flavoured, people just love it. I’ve met people from other states who thinks that Sambar , rice and Idli are the only food people eat in South India. Well, I would say, Sambar is so popular all over the country that it has reached every single state and people love it.And that’s what makes it so famous for people to think that this is the only food southies eat. (Lol) I would want other endless dishes of Kerala cuisine (veg &Non veg) also to reach the food lovers of this world.

As Rocky & Mayur from Food mad correctly said in their blog, Vada raha, South India has the largest variety of B’fast dishes in the country.I could see them enjoying the mouth-watering sea food and non veg varieties along with vegetarian dishes on my screen.I was happy about them finding out the flavourful delicious food and bringing it out to the public.
Here I’m making Sambar which has added aroma of roasted coconut in it. This is how Sambar is made in my place,Payyannur. Payyannur is a small beautiful coastal town with a lot to satisfy your food cravings. I wish I could take you there through my blog to give you a taste of it. I may not be able to cover up every dish in a single post and may take years to cover all of it. But I wish to make a beginning of it here.Stay tuned ! 🙂

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

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Ingredients
Tuvar dal/Yellow lentils – Cooked and mashed – 1 cup
freshly grated coconut – 1 cup
Baby onions – 1/2 cup
tomato – 1
Potato – 1
Ladies finger – 10 nos
bringal – 1 small
Carrot – 1 small
drum sticks – 1 or 2
( Any veggie of your choice can be used but these are the traditional choice . Please avoid using cauliflower or capsicum in Sambar as I would say it spoils the whole show )
Mustard seeds- 1 tea spoon
Fenugreek seeds – 1/4 teaspoon
Whole red chillies – 1 or 2
Curry leaves – 3 strands
tamarind pulp – 2 table spoon
turmeric pdr – 1/2 teaspoon
Red chilly pdr – 1 table spoon
coriander powder – 2 table spoon
asafoetida one pinch
oil – 2 to 3 table spoon
Method
1.Add yellow lentils along with 2 to 3 cups of water, turmeric powder and a little salt in a cooker. Wait for 4 whistles. Once dal is cooked , mash it a little with the spoon.
2. In a small pan, heat 2 to 3 table spoon oil. Add fenugreek seeds and once the seeds turn brown quickly add half of the chopped onions. Once onions turn brown, add grated coconut to it and keep stirring till the coconut is deep dark brown. Now add all the masala powders to it and stir for another 3 minutes. Using whole masalas instead of powders will be a better option for better taste.
3. Now grind this roasted and fried masala to a fine paste in a mixie.
4. Add this masala into the nicely cut veggies in another pot/wok along with salt and tamarind pulp. Make sure the veggies are cooked well in this masala by adding required water and salt to taste.Add ladies finger and tomatoes to the pot only when potatoes are half-cooked as it will avoid over cooking of tender veggies.
5. Now add the mashed dal/lentils into this veggie masala and check for your preferred consistency.Use water to get the consistency you need.Add asafoetida at this stage and bring it to a boil. Cook on medium to low flame for 3 minutes stirring occasionally.
6. Sambar is ready. Now add some curry leaves and keep it covered.
7.Heat one table spoon oil in a small pan and add mustard seeds,whole ed chillies and curry leaves to it. Make sure that he mustards crack fully to release the amino acids present in them. Add this seasoning on top of the sambar.
Enjoy with rice, idly or Dosa.

Planning to surprise your family with Kerala vegeterian dishes or even Sadya? Then my other posts on Sambar , Avial , Koottu curry, Pachadi, Parippu curry,Puli inji and Payasam will do the magic for you!:)

Categories
Non Veg Dishes

Creamy Baked chicken breast -Only 3 steps

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Even though I’m a complete Tea totaler, I have learned that meat looks best with Champagne in Food photography. 😉 jokes apart, I am gonna bake chicken breast in fresh cream and some assorted spices here. Enjoy!
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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Ingredients
Chicken breast – 1
lemon juice – few drops
fresh cream – 3 to 4 tbsp (Be generous for good results baby)
cinnamon powder – 2 pinch
Black pepper powder – 1 tsp
Kasuri methi/Dried fenu greek leaves – 3 pinches
salt – to taste
oil – 1 tbsp
1. Marinate the chicken in all the above mentioned ingredients for 4 hours.
2. Cover the marinated chicken in aluminium foil and bake in the Oven for 35 minutes or till the chicken is cooked well at 250 degree Celsius.
3. Open the foil and broil the cooked chicken for 5 minutes to get brown colour on the outer portion.

enjoy!
You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Non Veg Dishes

Stuffed and pan-fried chicken breast

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Last few days, I was under medication and light food due to health issues related to seasonal change and stress. My hubby, who is a  marathon runner other than being a flyer, troubles me at times by calling me “delicate darling” . According to him, people fall sick just because they don’t run. I find it very hard to agree with him . His kids are making me run all through out the year without a break. Isn’t that enough for me??? 😉
Ok, now that I’ve regained my health, I wanna bite some meat today. Why not cook some chicken. I’ve got three chicken breasts in the fridge and I decided to cook all three of them in three different spice combinations. Needless to say, my family enjoyed it.
Are you a chicken lover? Then check my other posts for Dragon chicken, Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala, Kerala chicken stew.
Ingredients
1.Chicken breast – 1
2.ginger garlic paste – 1 tbsp
3.red chilli powder – 1/2 tsp
4.turmeric pdr – 1 pinch
5.lemon juice- few drop
6.cinnamon powder – 2 pinch`
7.All purpose flour/maida – 3 tbsp
8.salt – to taste
9.oil – 2 tbsp
10.Cheese – for filling
11.spinach leaves – 2 big leaves
1. Slit the chicken breast through the middle for making room for filling .Rub the ingredients 2 to 6 and salt on the inside of the chicken breast as showed in the pic below.
2. Arrange the filling spinach leaves and cheese inside the chicken.
3. Now close the slit of the chicken breast and apply some salt and lemon juice on the outer portion of the chicken.Marinate for 3 hours
4.Dust the marinated chicken with maida which is salted and spiced up with cinnamon powder.
5. Pan fry the dusted chicken breast in shallow method using very little amount of oil. Turn the ides and cook until the chicken is fully cooked.

  1. Once the chicken is cooked, Flame using whisky to bring that glaze to to your chicken.. Refer the pic below to see how to Flambé.

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Tips
1 bruise the chicken without spoiling the shape for faster cooking.

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You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine and you may find it interesting…

Categories
Non Veg Dishes

Baked chicken breast in green spices

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What else can be the “most satisfying dish” than tender and juicy chicken breasts cooked in aromatic spices for any carnivorous human being??? 😉 It’s so easy to cook that any body can give it a go. Just marinate and forget about it. Once marinated bake it at right temperatures. Nothing more , nothing less!

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Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
For marination
Chicken breast – 1 piece
mint leaves – 1 hand full
coriander leaves – 1 hand full
green chillies -2
cinnamon powder – 1 tsp
fresh cream – 2 tbsp
lemon juice – of half small lime
ginger garlic paste – 1 tbsp
salt – to taste
oil – 1 tbsp
Method

  1. Grind mint and coriander leaves along with green chillies into a smooth paste using mixie .Mix all the other ingredients to this paste and rub this mixture into the chicken breast using your fingers.Once the chicken is coated very well , leave it in the refrigerator overnight .
  2. Take out the chicken from fridge and let it come to normal temperature . Cover the chicken in aluminium foil and bake at 250 degrees for 35 to 40 minutes or till the chicken is cooked very well.
  3. To get a brown outer colour, Open the foil and broil for another 6 minutes.
    Tips
    1.Bruise the chicken breast without any change in the shape using knife for faster cooking.
Categories
South Indian veg Veg Dishes

Mushroom Chettinadu (Mushrooms in spicy gravy) South Indian

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Today I am so happy and relaxed as i’ve learned quite a few things about blogging. Last few days, I’ve been struggling to learn the art of blogging .As a novice blogger, I was lost at many places,with no one around to ask help for. Most of the time, when I want to publish a post,my family is out for their work &school. I would feel terrible without help to solve the issue but Google always was beside me, helping me to find a way out.Love you Google! muah!!!
Today, I got some nice mushrooms in my kitchen. My friends have been asking me for some nice south Indian vegetarian recipes. So, i decided to make Chettinadu Mushroom masala for dinner.

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My choosy teenager Adi also loved it. Well, that gives me a lot of confidence to post the recipe here.

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Ingredients
Oil – 4 to 5 tbsp
freshly grated coconut – 1 cup
green cardmoms – 3 nos
cloves – 3 nos
poppy seeds – 2 tbsp
cashew nuts – 10 nos
whole red chillies – 3 ( upto u)
coriander seeds – 2 tbsp
fennel seeds- 1 tsp
cumin seeds – 1 tsp
Onion – 1 big
tomatoes – 1 medium size
Ginger – 1 inch( minced)
chopped garlic – 1 tsp
curry leaves- 1 strand
turmeric pdr – 1 pinch
salt – to taste
Mushrooms – 200 gm ( Cut into 4 equal piece)
Mustard seeds – 1/2 tsp

Soak cashew nuts and poppy seeds in water for 20 minutes.
First You have to make a dry roasted masala.
1. Add 2 tbsp oil in a pan. Add cardamoms and cloves into the oil.Add whole coriander,cumin seeds,fennel seeds,red chillies and freshly grated coconut into the pan and roast for 7 to 8 minutes on medium flame.
2. Transfer the above masala into a mixie along with cashew nuts ,ginger and poppy seeds. Grind to a fine smooth paste.Keep aside.
3.Add some oil in a wok/kadai. Add finely chopped onions and garlic and saute till golden brown. Add tomatoes, turmeric and some red chilli powder into the kadai. Saute for 2 minutes. Now add the roasted and ground masala into the kadai. Saute for 4 minutes. Add the washed and cut mushrooms and salt into it. Mix gently and saute on high flame for 3 minutes. Now on low flame ,cover and cook for 10 minutes.Stir occasionaly.
5.Add water for your preferred consistency. Once the gravy is nice brown and aromatic, switch off the flame.
4. In a small pan, heat one tsp of oil and add mustard seeds and curry leave into it . Pour it over the gravy as seasoning.
Enjoy hot with any type of breads or rice.

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Categories
Non Veg Dishes

Murgh Hirwa Masala ,Konkan recipe, (Chicken cooked in green masala)

DSCN5670 Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra and Goa, and some northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra. Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.Murgh Hirwa Masala is a speciality of Malvani cuisine. It’s flavourful and delicious! DSCN5687
Cuisine Indian/Konkan
Prepration time 30 minutes
serves 4

Ingredients
Chicken (medium-sized pieces)- 800 gms
ginger garlic paste – 2 tbsp
green chillies – 4 to 5 ( depends on how spicy you want the dish to be )
freshly scraped coconut – 1/2 cup
coriander leaves – 1 cup
ginger – 1/2 inch piece
green cardamom – 3 nos
Black cardamom – 3 nos
Bay leaves – 2
Cinnamon stick – 1
cumin seeds – 1 tsp
Onions finely chopped – 1 big
water – 3/4 cup
thick coconut milk – 1 cup
garam masala – 1 tbsp
salt – to taste
oil – 1/2 cup

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.
Method
1. Marinate the chicken pieces in some salt and ginger garlic paste.Keep aside for 15 to 20 minutes.
2. Grind coriander leaves,coconut,ginger and green chillies to a smooth paste in a mixie. This is the green masala.
3. Heat some oil in a wok/Kadai . Add finely chopped onions and saute till the onions are pink and sweating. Now add green masala into it and saute for 2 to 3 minutes on medium flame. Add chicken pieces and continue to saute. Add water and salt now.Mix very well and saute for couple of minutes more.Cover and cook till the chicken pieces are nicely cooked.
4. Now add coconut milk and garam masala into the kadai.Mix and saute for few seconds and switch off the flame. Avoid boiling after coconut milk is added into the gravy.
4. Garnish with fresh cream and coriander leaves. Serve hot with rice ,roti or any bread.Enjoy!

Thank you for visiting. Please drop in your thoughts about this dish ! 🙂

Are you a chicken lover? Then check my other posts for Dragon chicken,  Chicken Xacuti, Restaurant style Butter chicken at home,Murgh Hirwa masala,Kerala chicken stew.

You may even like Grilled chicken recipes in different spices. Hyderabadi Dum chicken is from the Nizam’s cuisine.

Categories
Veg Dishes

Shahi Paneer

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Aarush, my younger son asked ” so mom, am i a prince?” .I just raised my eyebrows and looked at him in surprise. Then he explained, ” Mom, our hindi lesson has a character called Appukkuttan, a “shahi gaj ” which means royal elephant. If this dish is called Shahi paneer and it is made for me, then i should be a prince right? I loved the way he explained the whole story to me and the connection he made between his lesson and my food. I told him softly” Yeah baby, you are my prince.”
Okay, I’m back to the dish now. Shahi paneer is a Mughal dish cooked for royal blood.But these days, as we all think of ourselves as kings and queens of our own world,we have all the right to cook and eat this royal dish. 🙂 Let’s see how it’s prepared.
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serves – 6
Prep time – 15 minutes
Ingredients
Paneer/ cottage cheese ( cut into cubes) – 350 gm
Cashew nut paste – 3 to 4 tbsp
Milk – 1 cup
Onion – 2 medium-sized
Tomato puree – 5 tbsp
Sugar – 1 tbsp
salt – to taste
ghee/ oil – 3 tbsp
Kasuri methi – 1 tsp ( Dried fenugreek leaves)
Kashmiri red chilli powder – 1 tsp
Green cardamom – 3
Black cardamom – 3
garam masala – 1 tsp
Ginger juliens – 2 tsp
Fresh cream – 1/2 cup (Optional)

Method
1. Cut the onion into big pieces and boil in 2 cups of water. Drain and grind to a fine paste using mixie . Keep aside.
2. Heat some oil/ghee in a wok/kadai . Add the cardamoms and then the onion paste into the hot ghee and saute for 2 minutes. Now add the ginger juliens and tomato puree into the kadai and saute well. Add the red chilli powder followed by garam masla and saute till the time oil starts seperating.Add cashew paste. Now add some milk to get your preferred consistency of gravy.Add sugar and salt according to your taste.Mix well.
3. Now add the paneer cubes into the gravy and mix gently with spoon.
4. If you need a thinner consistency, add more milk instead of water for best results.Once the gravy comes to a boil ,switch off the flame.
5. Add Kasuri methi on top of the gravy. You may add fresh cream also if you need a richer gravy.

Serve hot with Naans or Kulchas. Enjoy!!!
Tips
1. Grind cashew nuts using milk in a mixie.
2. Ginger juliens should be very thin. If you are finding it difficult, grind ginger with tomato.

Thanks for dropping in ! Let me know your opinion about this dish here .