Recipe

Method of Awadh panner pasanda 1. Heat sufficient oil in a kadai. Cut the paneer into 4 thin slices and mash the remaining. 2. Finely chop cashewnuts and add to mashed paneer along with raisins. Add green chutney and Tata Salt Lite and mix well. 3. Spread this mixture on 2 paneer slices and cover them with remaining two slices. Cut into small triangles. Mix cornflour in ½ cup water to make a thick batter. 4. Dip the paneer triangles in the batter and deep fry till lightly golden. Drain on absorbent paper. 5. To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms and cloves and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes. 6. Sauté for 1-2 minutes, Add coriander powder, turmeric powder, green chillies and Salt and mix well. Sauté for 2-3 minutes. 7. Slow the heat and add the cream and mix well 8. Add the triangles paneer piece in gravy and serve with khasta roti also serve with rice Method of khasta roti 1. Combine wheat flour, salt and ghee in a parat. Mix well and knead into a soft dough using water, at intervals. Apply little oil on the dough, cover with a bowl and set aside to rest for 15-20 minutes. 2. Divide dough into equal portions shaped into balls. Make small round shape you can also use cuter small size. 3. Heat a non-stick tawa. Place a roti on it and cook for 2 minutes on medium heat. Flip and cook again on the other side for 2 minutes. Remove roti from tawa, place on open flame and cook till crisp . .