PACHI PULUSU

Tamarind	medium big size ball
Water	1 litre
Sesame	2 tbsp
Green chillies	10-15
Red chilly powder	½ tsp
Onions medium small	2 (chopped)
Sugar	2 tsp
Oil	2 tbsp
Tempering seasonings	Urad - 1 tsp Mustards - ¼ tsp Cumin seeds - 1 tsp Garlic - 3 flakes Red chillies - 2 Curry leaves - few Coriander leaves 2 tsp chopped
Coriander leaves/ Cilantro	2 tsp chopped

• Dry roast sesame till light brown in color.
• Heat tbsp oil in a kadai and fry the green chillies. Remove from oil and cool it down.
• Make a fine paste with roasted sesame and green chillies. Keepa aside
• Extra the juice from tamarind with litre water. The the juice should be lite.
• Add red chilly powder, turmeric, salt and sugar and sesame-green chillies paste. Mix well without any lumps.
• Prepare tempering with the remaining oil in the same kadai. Pour on the above prepared tamarind water.
• Add onions and chopped cilantro.
• Serve with rice and chicken fry as side dish

CHILLY PANEER

Serving persons : 4-5

Cooking time : 15 mins

Preparation time : 10 mins

Courtesy : Nishamadulika.com (youtube)

Paneer	400gms (cut into cubes)
Capsicum	250gms (diced)
Onions	1 cup (diced)
Green chillies	10-12 (slitted)
Whole garlic bulb	1 (peeled and crushed)
Curry leaves	2 strings
Mint	10-15 leaves (chopped finely)
Sauces	Tomato sauce - 3 tbsp Chilly sauce - 1 tbsp Soy sauce - 1 tbsp Tangy sauce - 1 tsp (optional)
Vinegar	1 tsp
Tangy sauce (optional)	1 tsp
Ajinomoto	2 pinches
Salt	to taste
Corn flour	3 - 4 tbsp

• Dust paneer cubes in corn flour and keep them aside.
• Heat 2 tbsps oil in a wide pan. Drop the paneer pcs and fry till they turn into light golden brown in color all the sides. Remove to a plate and keep aside.
• In the same pan heat 2 tbsps of oil. Keep the flame high and fry one by one  garlic, green chillies, curry leaves, onions, capsicm and paneer.
• Now add as listed the above sauces. ajinomoto, salt and pepper powder. Mix well.
• At the end add chopped mint leaves and stir well.  Off the flame and serve hot.