Nipattu Masala | Evening snack | Traditional south Indian snack

Ingredients:
5 Nipattu
1/4 cup grated Carrot
1/4 cup finely chopped Onion
1/4 cup finely chopped Tomato
3-4 finely chopped Green Chilly
1 Spoon Meetha (Tamarind Dates Chutney)
1 Spoon Mint chutney
1/4 cup Sev
1/2 cup Congress Kadlebeeja (Split Masala Peanut)
1/2 cup chopped Coriander leaves
1 spoon Lemon juice
Salt

Method:
1. In Mixing bowl add grated coconut, finely chopped onion and tomato, green chilly, meetha, mint chutney and salt. Mix it well.
2. Add 1/4 cup congress kadlebeeja  and coriander leaves.  Mix well.
3. Add lemon juice, salt according to your taste and mix well.
4. Spread the mixture on top of nipaatu and garnish with sev.
5. Spread the remaining kadlebeeja and sev on the top.
6. Serve it immedately

Kaju paneer masala gravy

Ingredients:

4-5 spoon Oil

2 Onion

2 Tomato

2 spoon Red chilly powder

1 spoon Garam Masala

1/4spoon Asafoetida (Hingu)

3/4Cup Fresh Cream

1/4 cup Cashew (Kaju)

Paneer 200gm

Salt

Coriander Leaves

Method:

Heat Oil in pan.

Add Cashew and fry in low flame till it become light golden brown. Transfer to plate.

For same pan Add chopped Onion fry till onion become transparent.

Add chopped tomato. Fry till tomato become smashy.

Add red chilly powder, garam masala and hingu. Mix well. 

Add the Paneer cubes and close the lid.

Cook for 5 min in medium flame.

Add fresh cream in middle of pan. Leave for 20-30 sec without stirring. After 30 sec mix gently.

When oil start extracting add salt and coriander leaves. Mix well and turn off stove.

Add fried Cashew and mix just before serving.

Note:

Don’t cook for more time after adding fresh cream.