Kadai Paneer with Capsicum and Spring-Onion

Ingredients :

Paneer – 1 cup ( cubed )

Red capsicum – ½ , cut into square pieces ( you can use green capsicum or both )

Tomato puree – 1 cup

Onion – ¼ cup ( finely chopped )

Spring onion – little ( finely chopped )

Cashewnut paste – ¼ cup

Cumin seeds – ¼ tsp

Cumin powder – ½ tsp

Coriander powder – ½ tsp

Red chilly powder – ¼ tsp

Garam masala powder – A pinch

Ginger- garlic paste – 1 tsp

Oil – 4 tsp

Butter – 1 tsp

Salt – to taste

Method :

Deep fry paneer and set on paper tissue to drain excess oil.

In a kadai, add oil , butter. When heated, add cumin seeds, capsicum pieces, onion pieces, ginger- garlic paste and fry till the raw smell disappears. Add tomato puree, paneer cubes and cashewnut paste. Sauté well. Then, add cumin powder, coriander powder, garam masala powder, red chilly powder and salt. Mix evenly. Close and cook for few minutes.

Finally , garnish with spring onion.

Dahi bhalla

Ingredients :

Urad dal ( black gram , skinned and split ) – 1 cup

Curd – 1 cup

Cumin ( jeera ) powder – 1 tsp

Red chilly powder – 1 tsp

Green chillies – 2 ( chopped )

Coriander leaves – little ( finely chopped )

Oil – for deep frying

Salt – To taste

Method :

Soak urad dal for 4 to 5 hours. Then , drain the water and wash urad dal again  thoroughly. Grind it along with green chillies by adding little water. Note that the batter should be of thick consistency and not watery. Add salt,  coriander leaves and mix evenly. Keep aside.

In a kadai, add oil. When heated, add a spoonful of the prepared batter and deep fry on medium flame till golden browned ( note that the colour of the vadas is not very dark ). Repeat the procedure for remaining batter.

Set the vadas to cool and later soak them for 2 to 3 minutes in luke warm water.

Squeeze out the water by pressing each vada between palms of your hands.Lay them in a plate. In a bowl, add curd, jeera powder, red chilly powder and salt. Mix evenly. Garnish it with finely chopped coriander leaves

Note :  If you prefer add date - tamarind chutney and some salted boondi (soaked in water and later squeezed out).