For The Gravy :

• 2 large onions,chopped
• 2 large Tomatoes,Chopped
• 6 Cashew nuts Chopped
• 4 to 5 Raisins Chopped
• Whole garam masala,2 each
• 1/2 tbs Shah Jeera
• 1 Bay leaf (tej pata)
• 2 tbsp of ginger and garlic paste
• 1/2 tsp of Turmuric
• 1/2 tsp Red chilli powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 1/3 tsp Garam masala powder
• 2 tbsp Cream
• Salt and Sugar according to taste.

Recipe Of Paneer Pasanda

• In a pan or kadai,take the chopped tomatoes,cashew nuts and the whole garam masalas. Add 1 cup of water,stir and simmer the mixture till the Tomatoes soften.
• When the Tomotoes soften,ladle the mixture in a bowl and allow to cool completely,grind the mixture.
• Your Tomato paste is ready.
• Now for the Onion paste,take a pan and add 2 tbsp of oil and saute the chopped Onions with a pinch of salt.Once the Onions turns light golden,switch off the flame and ladle the Onions in a bowl,allow to cool and then make a smooth paste of it.
• For the Paneer Stuffing, in a bowl mix chopped Coriander,crumbled cheese,chopped cashew nuts,raisins and green chillies.Add turmeric,salt,red chilli powder and cumin powder.
• Mix everything and keep aside.
• Now slice the paneer into triangles or into squares,the slices should be thick enough so that you can cut them into two halves.
• Gently stuff the paneer with the mixture.
• Next make a paste of corn starch with water,adjust the quantity of water to get the required consistency.
• Dip stuffed paneer slices into the corn starch and shallow fry them in a pan.
• Now drain the fried paneer slices and keep them aside.
• For the gravy,heat a pan and add bay leaf and cumin,next add ginger and garlic paste,saute for a while then add the Tomato and cashew nut paste. Stir well and add the onion paste,again saute for a while on medium flame.
• Add turmeric,coriander powder and kashmiri lal mirch,add a cup of water and stir very well.
• Let the gravy simmer for some time,once the gravy became thick add the paneer slices,coat the slice well in the gravy.
• Add the garam masala powder and stir well.
• Switch off the flame and garnish with coriander leaves.
• You can enjoy your paneer pasanda with any Indian bread,jeera rice or pilaf.

Recipe Of Paneer Pasanda

Sukhdi is a traditional Gujrathi sweet,which taste awesome with just three ingredients,which are easily available in kitchen shelves. This Raksha Bandhan day I may not have a hand to tie the auspicious thread,but I certainly have a recipe to share.

Recipe Of Sukhdi

Ingredients :

• Wheat Flour ( Atta) - 1/2 Cup
• Melted Ghee -  1/4 Cup
• Grated Jaggery - 1/2 Cup

Recipe Of Sukhdi

• In a pan heat ghee and roast the wheat flour in medium flame,untill golden brown.Keep stirring to avoid the wheat flour getting burnt.Soon a nice aroma will come out.
• Next add the grated or powdered jaggery in the mixutre and mix well for a minute.Switch off the flame.
• Now spread the mixture into the ghee greased plate and level it with the back of the spatula
• Allow the mixture to cool down for 10 miuts then slowly cut them into slices.

Recipe Of Sukhdi

Do you remember stories of Sindbad The Sailor or The Merchant and the genie ? Well I am certainly not testing your memory,rather I want you to go back down the memory lane when we used to gaze at bright stars and clear sky in a hope that a carpet may fly down and a genie may appear. Days when our parents and grand parents told stories about prince,princess and fairies from land far and wide.I am talking about those lovely childhood days. I still remember,in school we used to have library class twice a week and our class monitor was in charge of distributing the books,we literally did our best to bribe her to get our favorite series to read. Fascinating stories and characters always sweep us to a different world, far from reality a world of fiction, imagination and dreams.

Story telling is an art which I think is one of life's most powerful and envied skills.The oral story telling is as old as language itself,throughout history stories have primarily existed in the verbal realm,preserving and passing knowledge across generations. A story well told can make us laugh,weep,swell with pride or rise with indignation. There may not be any better example in the world then how art, trickery,magic and craft can swirl together and forms a world that every reader and listener want to enter. Well,I am talking about stories from Arabian Nights,where the character Scheherezade tells each of the Arabian Nights tales,in order to survive a little longer at the mercy of her listener,The Sultan.These stories are some of world great treasures.They have existed for thousand of years,consisting stories from Persia,Arabia,India and Asia. Now this remind me of another great story teller called Molla Naserddin,a satirical wise man who lived during the middle ages in Iran and his stories are treasured by all over the world. His stories are generally humorous,but in subtle humor there is always a lesson to be learned.

Coming back to my recipe of spicy prawn rice,is a dish from Khuzestani Cuisine. Khuzesthan is a province in south-west of Iran.Seafood is the most important part of Khuzesthani cuisine. Now unlike Iranian cuisine which is neither too hot or spicy,Khuzestani cuisine are both hot and heavily spiced.In this dish the marinated prawns are cooked together with the rice in a pot and served with an yogurt dip.

• Wash the prawns in cold water and soak them for 20 mints in water and add 1/2 tbs of lemon juice,drain and keep aside.
• Wash the rice throughly in cold water and soak for 2 hours. Drain and keep aside.
• In a bowl marinate the prawns with garlic,ginger,red pepper,turmeric,cardamom,fenugreek and salt for an hour.
• In a pot bring 4 cups of water to boil,add the rice and cook till the rice is firm in the center.Strain and rinse with cold water.
• In another non stick pot heat oil and spread the rice,layer it with the marinated prawns,make small holes in rice to let the steam out.Cook for ten mints on medium heat.When the rice starts steaming pour a cup of water,melted butter and saffron,lower the heat and cook for another 50 mints.
• Serve hot with any yogurt dip or pickles.