KAJU MUTTER CURRY

 Ingredients:

1. 1 cup green peas
2. 1 cup cashew nut
3. 1/2 onion chopped
4. 1 large onion
5. 2-3 tomatoes
6. 2 tbspn butter
7. 1tspn oil
8. 1-2 tbspn ginger garlic paste
9. 1 tspn chilly powder
10.  1 tspn garam masala
11. 1/4th tspn turmeric
12. 1 tspn Cumin powder
13. 2 tspn coriander powder
14. 3/4 tspn pepper powder
15.  1 tspn cinnamon powder
16. 3-4 cloves ground
17. 2 bay leaves powdered
18. 3-4 pods cardomon ground/crushed
19. 1 tspn kasuri methi
20. 3 tbspn cream
21. coriander leaves to garnish
22. salt to taste
23. 1/2 tspn sugar

 Procedure:

1. Grind onion and tomato into fine paste and keep aside
2. Heat oil in a pan and add butter and ginger garlic paste and fry for 2 min
3. Now add chopped onion and fry till transclucent
4. Now add Onion and tomato paste and allow to boil on low flame (close the lid for 5-7 min)
5. Once the colour changes add all the powders and kasuri methi(crushed)
6. Add salt and sugar
7. Add green peas and cashew nut and allow to cook(add water if necessary)
8. Add cream and mix and extra 1 tbspn of butter
9. Now add coriander leaves for garnishing and serve with bread, naan, roti etc.

PANEER CHILLY FRY

Ingredients:

1. 2 cup paneer cubes
2.  1 tbspn oil
3. 1 onion sliced
4. 1 tbspn ginger garlic paste
5. 1 sliced capsicum
6. 5-6 green chilly chopped(depending on your taste)
7. 3 spring onion leaves chopped
8. pepper powder as per taste
9. 1 tspn chilly sauce 
10. 1 tbspn tomato sauce
11. 2 tbspn soya sauce or more
12. salt

Procedure:

1. In a pan heat oil and add onions and fry till golden brown.
2. Now add ginger garlic paste and sauté for 2 minutes.
3. add capsicum and grren chillies and fry till crisp
4. add pepper and salt as per taste
5. now add chilly sauce, soya sauce and tomato sauce and stir well
6. Now add paneer and stir fry in it and add spring onion leaves.
7. Serve hot with noodles/ fried rice.

PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle