Paneer Tikka

Preparation time: 40 Mins

Ingredients:

• Paneer - 200 gms
• Onion - 3 medium Size
• Tomato - 1
• Green Chilies - 3-4
• Ginger - 1 Inch
• Garlic - 7-8 Cloves
• Red Chili - 3-4
• Cashews - 10 
• Jeera - 1 sp
• Sugar - 1/2 sp
• Salt - As per taste
• Oil - 1 Cup
• Garam Masala - 1 sp

Method:

• We need a brown paste which constitute as main Gravy(base) for this Curry. To prepare brown paste, cut half of the Onions (that is  approx 1 and half Onions) lengthwise. Heat Oil for deep fry in a pan. Deep fry Onions till very light brown in color. Care should be taken to see that its not dark brown as it affects the taste of gravy. Keep it aside in a plate.Cut Paneer into 2 inch lengthwise and deep fry them till raw smell vanishes, collect in a separate Plate with kitchen towel.
• Dry fry Red Chilies. Quantity of Chilli can be varied as per taste.
• In a mixer Jar, add dry fried Red chilies and crush them roughly. To this add deep fried Onions, 3/4 sp Jeera and little water and prepare smooth paste.
• Prepare paste of Ginger and Garlic, If u are using ready Ginger Garlic paste you can add upto 2-21/2 sp.
• Prepare Cashew paste.
• Prepare Tomato Puree, for this, de-skin  tomatoes and prepare smooth paste in mixer. To peel skin easily add tomatoes in boiling water for 2-3 mins.
• Finely chop the rest of Onions and Green chilies, the remaining process includes mixing all ingredients to prepare Favorite Curry
• Heat 4-5 sp Oil in a large pan, add 1/4 sp Jeera and allow to splutter.
• Add finely chopped Onions, Green Chilies, Ginger Garlic paste and fry well on low flame for about 5 mins.
• Add Cashew Paste, Tomato Puree and Brown Paste, mix well. Add water to adjust consistency of Gravy.
• Add Garam Masala
• Add Salt and Sugar,continue to cook on medium flame for about 5 mins.
• Add deep fried Paneer and finely chopped Cilantro mix well. Serve Hot along with Chapati, Kulcha or Roti.

Mentya Hesarubele Curry/Methi Moong Dal

Preparation Time: 25 Mins

Ingredients:

• Hesarubele/Moong Dal - 1 cup
• Menthya/Methi leaves - 1 Medium bunch
• Tomoto - 2
• Onion - 1
• Mustard Seed - 1sp
• Oil - 3-4 sp
• Curry leaves - few
• Cilantro/Coriander leaves- 1sp
• Salt - As per requirement.
• Grated Coconut - 2-3 Big Sp
• Red Chilli Powder - 1 sp
• Coriander Seed powder - 2 sp 

Method:

• Clean and wash Methi leaves 2-3 times. Finely chop 2 tomatoes, keep it aside.In a pressure cooker add Methi leaves, Hesaru bele/Moong dal, finely chopped Tomatoes and a glass of water and cook till 2 whistles. Allow pressure to ease.
• We need to prepare Masala/Gravy for this Curry, to prepare Gravy, add Grated Coconut, Red chili powder/Accha kharada pudi, Dhaniya/Coriander powder and a little water, prepare smooth paste. 
• Heat Oil in a large pan, add Mustard Seeds and allow them to splutter.
• Add Curry Leaves and finely chopped onions and fry well until its transparent.
• Add Gravy and cook for 5 mins on medium flame.
• Add the cooked Dal, Methi leaves mixture and water to adjust the consistency.
• Add Salt to taste and mix well. Continue to cook for another 2-3 mins, serve Hot with Chapati and Roti. The addition of Methi leaves give a special aroma and makes it different from regular dal what we have and more nutritious too. Adding Cilantro is Optional.