Gongura Paneer Laajawaab

Gongura Paneer Laajawaab Gongura SauceIngredients : ½ cup of chopped gongura leaves ½ cup of chopped palak leaves 1 onions chopped 1 tomatoes 1 tsps ginger garlic paste 1/2 tsp turmeric 1 tsps red chilli powder 1 tsp dhaniya powder 1 green chillies 2 cloves 1/4 tsp cinnamon powder 1/4 tsp garam masala Method :Wash the leaves well and boil them in a kadai adding ½ onion, 1/4 tsp turmeric ,1 green chillies and ½  tomato till water is absorbed well cool this and grind to a puree and keep aside. Heat a kadai and add cloves and remaining onions and fry well with ginger garlic paste. Add the tomatoes also and the masala powders and cook well. Pour some water and allow to boil. Pour in the pureed gongura and cook for another 5 minutes or till the gravy is thick and saucy. Paneer Tikka RoundlesIngredients: 1 Large block of Paneer, Cut in Roundles Finely chopped Coriander leaves To Marinade:1/2 cup Curd  (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste Method :Cut Paneer into long 1/2" thick cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a pan and fry marinated paneer till fully done. Reserve for plating. Coconut RiceIngredients : 2 cups long-grain rice 1 tablespoon unsalted butter 1 (13- to 14-oz) can unsweetened coconut milk 1 cup water 1 (3-inch) cinnamon stick 1/4 teaspoon salt Method :Rinse rice in a sieve under cold running water 2 to 3 minutes, then drain well. Melt butter in a 2- to 3-quart saucepan over moderately high heat. Add rice and cook, stirring constantly, until it becomes opaque, about 3 minutes.  Stir in coconut milk, water, cinnamon, and salt and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, then remove from heat and let stand, covered, 5 minutes. Discard cinnamon stick and fluff rice with a fork.