SHAHIPANEER(MUGHAL TREAT/MUGHAL DISH)

Paneer (cottage Cheese) - 250 Gms
Pearl onions (diced) - 2 no s
Tomato Sauce - 2tsp
Beaten curd - ¼ cup
Cardamom crushed - 3 no s
Ghee/ Butter - 3tsp
Ginger sliced - ½ no
Green chilly (chopped) - 3 no s
Milk/fresh cream - ½ cup
Red chili Powder - ½ tsp.
Tomatoes (finely Chopped) - 1 ½ cup
Salt - to taste
Coriander leaves - few


How to Prepare:

1. Chop Paneer into 2 fingers.

2. In a Kadai ,Heat 1 ½ tsp. of ghee, Add pearl onions ,ginger ,green chilly and cardamom and fry for 3 to 4 mins ,add tomatoes and cook for 6 to 8 mins covered.

3. Add Curd and cook for 5 minutes also add ½ cup water and cool it for some time.

4. After cooling, put this mixture in a blender and blend it well until it becomes smooth a texture.

5. In the kadai, Heat the remaining ghee, add this texture and other ingredients except the milk and paneer.

6. Boil to get a very thick gravy, Add paneer, then fresh cream or milk you can add and let it cook for 3 to 4 minutes and switch off the flame.

7. Garnish with Chopped Coriander leaves and grated paneer or cheese on the top of gravy.

"RAGGI MUDDHE"(KARNATAKA DISH).

Raggi flour (Raggi powder) - 1 cup
Sugar -1 cup
Cardamom pods - 2 no s
Water -1/2 cup

How to Prepare:


1. Take a bottom thick pan ,Add 1 cup of water in it and also put cardamom pods ,when water get started to boil add 1 cup of sugar and stir well until the sugar dissolves in it and also add 1 cup of raggi flour in it and stir well until it becomes soft .

2. Turn off the flame and let it be cool for 5 minutes after that, knead the dough slightly and make medium balls out of it.

3. Raggi mudhee is ready to have and the combo for this is sambar, rasam and appalam.