Paneer Peas

Ingredients: Paneer (Cottage cheese) -1/2 kg, Peas- 1kg, Coconut milk-250 ml, Onion -2 (large),Ginger-Garlic paste - 1.5 tbsp, Bayleaves -2-3, Green Chillies, Salt and Sugar to taste, Yoghurt- 250gms, Refined Oil, Ghee- 2tbsps, Garam Masala, Fresh Cream to garnish.
Method: Cut Paneer into 1 inch cubes and soak it in hot salt water. Boil the peas with a bit of Salt and grind to a paste. Heat oil in a pan and add 2-3 bayleaves. Add onion paste, Ginger-garlic paste and fry till the oil is separated. Put the Youghurt and keep on stirring till it reduces to oil. Add peas paste to it and cook till the raw smell of the peas gets totally vanished. Add Coconut milk, Green chillies and keep on stirring on low heat till the gravy is thick. Sprinkle salt to taste, 1tbsp Sugar, 2 tbsps Ghee and then drain and add the Paneer to it. Turn-off the flame, sprinkle the Garam Masala dust and Garnish with fresh cream. Serve hot.

White Chicken

Ingredients: Chicken 1kg(cut into pieces), 5 medium-large onions, ginger paste 25gms,fat cloves of garlic 8-10.Yoghurt 250gms.Cinnamon,Cloves,Cardamom.Refined oil,/mustard oil/ghee/butter.

Method:First wash the chicken properly and add to it the entire yoghurt,Ginger-Garlic paste,paste of three onions and a bit of roasted red chilli powder.Keep it for 1/2 an hour. Then heat 5-6 tablespoons of oil in a pan and add chopped onoins.Fry the onoins till golden brown in color and keep aside. Add another tablespoon of oil and heat. Then put the chicken with the marinade.Keep on stirring it on high heat till the water from the chicken gets reduced a bit and the meat is soft.Reduce the flame and add Ghee(1tbsp)(irrespective of the cooking medium used),Salt and sugar to taste.Let it simmer till the gravy is enough to coat the meat pieces.Add to it the fried onoins.On a dry pan roast cinnamon,Cloves and cardamom and make a dust out of these.When the chicken is fully done, Sprinkle the dust over it and serve hot.