Palak Paneer

Spinach - 1 pack (16 oz.), chopped, either frozen or fresh

Paneer - 1 cup, cubed

Oil - 3 tbsp.

Cumin seeds - 1 tsp

Onions - 2, minced

Ginger Garlic paste - 2 tsp

Tomatoes - 2, diced

Turmeric - 1/4 tsp

Chili Powder - 1 tsp

Garam Masala - 2 tsp

Cumin Powder - 1 tsp

Coriander Powder - 2 tsp

Salt

Heavy Whipping Cream - 8 tbsp.

Milk - to taste

Cook the frozen spinach according to the package instructions. Let it cool and blend into a coarse puree. Set aside.

Shallow fry the paneer in 1 tbsp. of oil and soak it in cold water for 5 minutes, then set aside.

Heat oil in a medium pan. Add cumin seeds to temper.

Sauté the onions until they become translucent.

Add the ginger garlic paste and cook until the raw aroma disappears.

Add the tomatoes and cook covered until the oil separates from the mixture.

Stir in the pureed spinach and mix thoroughly.

Season the mixture with turmeric, chili, coriander, cumin, and garam masala powders, along with the necessary salt. Once the raw smell disappears, add 1/2 cup of water and cook covered for 5 minutes.

Add the cream and milk. Cook covered for another 5 minutes.

Gently squeeze the water out of the paneer and add it to the gravy.

Mix well and serve hot.

Enjoy with naan, chapati, paratha, or rice.

Viral Cheesy Chicken

Mysore Bonda

Urad dhal – 1 cup

Green chilli – 2

Fresh ginger – a small piece

Fresh coriander leaves – few

Curry leaves – few

Coconut cut into tiny pieces – 2 tablespoons

Black Pepper – 1 teaspoon

Jeeragam (Cumin) – 1/2 teaspoon

Salt – half teaspoon or as per taste

Oil – for deep frying

Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little dough and put it in water, it should float on top of the water. This is the right consistency.

Chop ginger, chillies, coriander leaves and curry leaves and add it to the dough. Add pepper, jeera, coconut pieces and salt also. Mix everything well.

Heat oil in a kadai. Take a lemon size dough and shape it like a ball. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot.

Serve with plain coconut chutney.