Paneer makhani

Ingredients:
Cottage cheese (paneer)-1 inch cubes 400 grams
Green chillies, chopped 2-3
Butter ¼ cup
Bayleaves 2
Black peppercorns 8-10
Cinnamon -2 inch stick
Green cardamoms- 5
Cloves -10
Ginger paste -1 tablespoon
Garlic paste -1 tablespoon
Tomato puree -2 cups
Kashmiri red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Salt to taste
Sugar/honey -2 tablespoons
Dried fenugreek leaves (kasuri methi) -½ teaspoon
Fresh cream-1 cup

Method:


Cut the paneer into one inch cubes or triangles. Remove stem, wash and chop green chillies.
Take butter in a tawa, heat uncovered, for thirty seconds . Add bay leaves, black peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, for three minutes.
Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water. Cook, covered, for ten minutes.
Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
Add the paneer pieces, cook, uncovered for eight minutes.
Add fresh cream. Cook, uncovered, for two to three minutes. Serve hot

Coconut Burfi

Ingredients:
Fresh coconut, scraped-3 cups

Ghee-2-3 tablespoons + for greasing
Sugar-¾ cup
Badam pista , grated-200 grams
Milk-1½ cups

Method:

Heat ghee in a pan, add coconut and stir-fry for two to three minutes.
Add sugar and stir till sugar melts. Add grated barfi and continue to stir and cook.
Grease a tray.
Add milk and mix and cook till most of the moisture dries up. Transfer the mixture onto the greased tray and spread evenly. Smoothen the top. Sprinkle a little fresh coconut on top and keep the tray in the refrigerator to set.
Cut into squares and serve.