Mattar paneer

People at all age love to have paneer.Especially when it tastes so authentic u cant stop eating it.I learnt to make this authentic mattar paneer from vahrevah.It came out so well...
This is how i made it
Ingredients
Paneer 1/2 cup
Green peas 1/2cup
Tomatoes 2
Onion 1
Cashew nuts 2tsps
Ginger garlic paste 1 tsp
Coriander powder 1tsp
Cumin powder 1/2tsp
Chilli powder 1 tsp
Green chilli 1
Cumin seeds 1/2 tsp
Coriander leaves few
Katoori methi 1 tsp
Turmeric powder 1/4tsp
Oil 2-3 tsp
Salt to taste
Cream 2tsps
Whole garam masala which includes-
Cinnamon stick 1,
Bay leaf 1,
Clove 2,

In a kadai add some oil & fry cashew nuts till light brown.Add onion ,ginger garlic paste,turmeric & tomatoes.Cook til tomatoes are soft.Then cool & blend them together.In the same kadai add some oil.Now add whole garam masala & then cumin seeds.Saute for few secs then add the ground tomato onion paste.Add little water to this sauce.To this add finely chopped green chillies,cumin powder,coriander powder & chilli powder.After adding all these ingredients allow it to cook till the raw smell goes & thickness.When it thickness add kastoori methi to this gravy.Allow it to cook for 5 more mins.Then add peas & paneer to this gravy.Simmer after u add all these & garnish with coriander leaves & cream.

Serve hot with parathas or rice.

colorful tomato rasam

Rasam is my all time favorite item which can be had with rice.U can find a lot of rasam varieties in my blog.I always wondered why we eat our meal in a particular way.Especially the south Indian thali.First comes sambar then rasam & finally curd rice.I always believe whatever v do there is a logical reason behind it.The way we eat this thali also has a reason.

Sambar that we prepare is full of spices & dhal which is rich in proteins.It also has vegetables in it so its quite filling.We eat rasam next which is very light & helps in digestion.It neutralizes all the heavy dhal we eat from sambar.Finally we finish with curd rice which is a natural coolant.It cools down our body & reduces the acidity level in our body.

Usually the rasam we prepare will have very less content in it & simple.But i learnt this rasam which has so many ingredients in it & so grand yet so light.After all parties & outing we wanted to have only rasam for dinner last night.This colorful tomato rasam which i prepared was so gud we finished it fully.
This is how i made it

Tomatoes 2
Green chillies 2
Garlic 1
chilli powder 1tsp
coriander powder 1tsp
cumin powder 1/2tsp
Pinch of hing
Jeera 1tsp
Feenu greek seeds 4-5 pieces
Mustard seeds 1/2 tsp
Pepper 1/2tsp
Red chillies 2
Tamarind paste 1/4cup
Turmeric powder 1/4tsp
Toor dhal water 1/2cup(u can even use boiled mashed toor dhal)
Uradh dhal 1tsp
Salt to taste
Sugar 1/2 tsp
Ghee 2 tsp
Few coriander & curry leaves

In a bowl add some water & heat it.To this add chopped tomatoes & finely chopped green chillies.Then add sliced garlic,chilli powder,coriander powder & cumin powder.Now add salt & sugar.Then add the dhal water & coriander leaves to it.Then add the tamarind juice.Allow it to boil then simmer it & allow it to cook for 30 mins.When the rasam reduces to 80% of the content.

Now make thadka which is very essential to bring out the flavor in rasam.

Befor making thadka crush some garlic,cumin seeds & pepper.Pepper depends upon the spice level u want.Now in a sauce pan add ghee,when hot add redchillies,mustard seeds,feenugreek seeds,then add uradh dhal then hing.Now add some curry leaves & crushed garlic pepper & cumin.Now add little bit of turmeric.Now add this thadka to ur rasam & allow it tocook for another 10 mins.
Hing is the main flavoring agent in it.
For more flavor add some onions when u add green chilli.U can even add more garlic when u add onions.