Cashewnut Thenkuzhal

Ingredients:
raw rice - 1 cup
cashewnuts - 100 gms
ghee - 1 tblsp
powdered salt - 3/4 tasp
oil - for deep frying

Method:
1. Soak rice for 10 minutes.
2. Drain well and spread over a towel to dry under shade (for 1/2 an hour)
3. Powder it in a mixie and sieve.
4. Grind cashews to smooth thick paste with just enough water.
5. Mix this with flour, add salt, melted hot ghee and mix well.
6. Sprinkle little water if necessary and knead like a thick dough.
7. Fill dough in greased murukku maker with 3 eyed disc.
8. Prepare small murukkus on top of a wet towel.
9. Deep fry few at a time in hot oil till the oil holds.
10. When crisp take out and put in a colander or on absorbent paper to drain excess oil.

Store in air-tight containers.

Paneer Makkanwala

Ingredients :
Paneer - as required
Butter - 2 1/2 tbsp
Oil - to deep fry paneer pieces.

Grind together:
Onions - 2
Ginger - 1 " piece
Garlic - 6 flakes
Red chillies - 3
Tomatoes - 5 medium sized
Coriander leaves - 1/2 bunch
Curry leaves - few
Grated coconut - 1 1/2 tbsp
Poppy seeds - 2 tbsp
Cinnamon - 1 " piece
Cloves - 4
Cardamoms - 2
Chilli powder - 1 tsp
Dhainia powder 0 2 tbsp
Salt - required amount

Method :
1. Cut paneer into cubes, and deep fry in oil.
2. grind masala without adding water. Heat half of the butter and one tablespoon of oil, add the ground masala and fry well till ghee separates from it.
3. Add fried paneer cubes and 1 tablesppon of butter, with little water.
4. Reduce the flame, cover and keep for few minutes.
5. Stir carefully in between.
6. Remove from fire and serve garnished with coriander leaves.
7. Finely cut onions and lime pieces can be served as accompaniments.

Kurma for Ghee Rice

Ingredients :
Mixed diced vegetables - 4 cups (carrot, potato, cauliflower, beans and peas)
Salt - to taste
Garam MAsala powder - 1 tsp
Ghee or oil - 3 tbsp

Grind together :
Garlic - 5 flakes
Green chilles - 8 (fry both with little oil)
Coconut scrapings - 5 tbsp
Ginger - 1" piece
Onion - 1 big
Coriander leaves - 1 bunch

Method :
1. Fry the vegetables in ghee.
2. Add the ground masala with enough water, salt, garam masala powder and sugar for taste.
3. Keep in pressure cooker and cook for 7 minutes after the vent has been put.
4. Garnish with coriander leaves and squeeze lime juice of desired.
5. Instaed of masala powder, fry aniseeds, cardamom, cinnmon, bayleaf and cashewnuts.
6. Pour on top of the kurma, mix well and then remove from fire. serve with Ghee Rice.