Ari Payasam

Rice (Basmati or Raw) - 1 cup

Jaggerry: 200 gm (add 100gms more if you like it more sweet and dark)

Coconut Milk: 1 cup (or more for more taste)

Cardamom Powder: 1 tsp

Ghee: 2 tbsp

Cashewnut and Raisins: a tbsp each

After cleaning, soak the rice in water for about 20 minutes. Cook it in 3 cups of water.

Fry the dashew and raisins in the ghee and keep aside.

Melt the jaggerry with water on medium heat.

Cool and strain it.

Pour the melted jaggerry to the cooked rice and heat again.

Mix the cardamom powder.

Add the coconut milk and when it boils along the edges, take off fire.

Serve warm or cold.

Mutter Paneer

Paneer cubes: 200gms

Frozen Peas: 100 gm

Onion: 2 medium diced

Ginger Garlic Paste; 1 tbsp

Cashew Nut: 4

Tomato: 2 chopped

Coriander Powder: 2 tsp

Cumin powder: 3/4 tsp

Chilly Powder; 1 tsp

Turmeric Powder; 1/2 tsp

Garam Masala: 3/4 tsp

Kasaoori Methi: 1 tsp

Butter; 1 tbsp

Oil: 1 tbsp

Coriander Leaves: 2 garnish

Fresh Cream: 1 tbsp 

Heat the butter and oil.

Saute the cashewnut, onion and ginger garlic paste till onions is wilted and slightly changes colour.

Saute the tomato till it is all mashed up.

Add the chilly powder, turmeric, coriander powder, cumin powder and garam masala and saute for a minute on low flame.

Turn off fire. When it cools, blend it to a fine paste by adding 1 cup water.

Again bring this to boil and add the frozen peas and let it get cooked on low flame.

Add the paneer cubes and kasoori methi and let it boil for a few minutes.

Add the fresh cream and turn off the stove after a few seconds.

Garnish with coriander leaves and serve warm with rotis.