Kadai Paneer

I tasted this dish last week during christmas at my friends place .That was the best kadai paneer i ever had in the US. It was full of flavor and delicious , tell me who doesn't like paneer ?? well later  i decided to try this at home . All you need for this  is Frozen Paneer which you get from the store in frozen section ,red pepper and of course all the ingredients required to make a perfect north indian Dish :) , here goes the list of ingredients:

Frozen Paneer (15- 20 pcs small)
1 medium sized Red Pepper/Capsicum
2 pods of Garlic
1/2 inch of Ginger
4 Onions
2 Tomatoes
2 tsp Shahi Paneer Masala ( i used MDH masala)
1 tsp kitchen King Masala
1 tsp Garam Masala
1 /2 tsp regular Red Chilli powder
Salt as per requirement
5 tbsp of Oil
1 tsp of Crushed Kasoori methi
5-10 leaves of cilantro
4-5 roasted Cashewnuts

Preparation:
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Heat  1 tbsp oil in a Pan.
Add Onions. Fry onions till they turn golden brown , add chopped tomatoes and fry till the tomatoes are cooked.Allow this mixture to cool. once the mixture is cool grind it and keep it aside, meanwhile  dice the paneer into small cubes , add 1 tsp oil to pan and roast them to golden brown color, after paneer is roasted drop them into a bowl of normal water , this prevents paneer form getting hard. Also fry chopped red pepper in the same pan adding little oil till the red pepper becomes slightly roasted.Keep it aside.Now add 4 tbsp of Oil to a clean vessel, add grated ginger and garlic , let it fry for a minute , now add the onion tomato gravy and let it boil , add  garam masala powder, red chilly powder ,paneer masala , kitchen king masala and salt. keep it on medium flame till the mixture is well cooked and blended.Drain paneer and add it to the bowl, add red pepper as well, and also kasoori methi.Allow all these contents to cook for 5 mins on medium flame .
Also grind roasted cashews to a smooth paste and transfer it to the bowl , allow it to cook for 3 minutes. Delicious Kadai Paneer is ready.Tastes great with Butter Nan / Chapati.

Set Dosa

For Batter:
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4 Cups of  rice(i used  sona masoori rice)
1 Cup Urad Dal
2 Cups Thick Poha
1 tsp salt

Preparation:
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Soak 4 Cups of  rice , 1 Cup Urad Dal and 2 Cups of thick poha overnight.
Grind the rice, poha  and Dal separately and mix them, Allow the batter to ferment overnight , also at the same time ensure that the batter doesn't become sour because most of the time if the batter is kept at room temperature for long without refrigerating it might become sour . Well if the weather does not favor pre-heat your conventional oven and keep the batter inside or you can leave the batter inside the conventional oven with the oven light on, Once the batter is fermented Add salt to the batter just before making dosas , also check for consistency ..if the batter is too thick you can add some water, at the same time do not make the batter  thin . Set Dosa as the name itself indicates its given as set of 3 dosa's which are thick, soft and fluffy like bread .Now heat dosa pan ,spray or spread 1/2 tsp of oil, spread the batter  little because you want dosa's to look like traditional pancakes  , sprinkle 1 tsp oil on and around dosa ,close the pan with a lid  allow it to roast for sometime in high for 3 seconds , now you get small pores on the dosa , turn the flame to medium /low till the raw batter on surface of the dosa disappears, unlike normal dosa set dosa has to be roasted only on one side . Remove dosa from pan gently without breaking the dosa.. thats it Dosa is ready which looks and tastes like the typical restaurant Set Dosa.
Serve with Hot sambar and Peanut Chutney or vegetable kurma :).