Pomegranate Lassi / Yogurt Drink

Ingredients:
Plain Yogurt - 1 cup
Pomegranate - 1/2 cup
Water - 1/4 cup
Sugar or Honey - to taste

Method:
Blend pomegranate seeds with water and strain the seeds.
Blend yogurt, pomegranate juice and sugar or honey until frothy.

Panner Makhani

Ingredients:

Cubed Panner - 2 cups
Tomato Puree - 3/4 cup
Onion - 1 medium (chopped)

Ginger -  1 small piece
Garlic - 2 cloves
Red chili Powder - 2 tsp to taste
Coriander Powder - 1 tsp
Paprika - 1 tsp
Garam Masala Powder - 1 tsp
Kasoori Methi - 1 TBSP
Sugar - 1 tsp
Butter - 1/2 stick (4oz)
Heavy Cream - 3 TBSP
Milk - 3 TBSP
Oil - 1tsp
Salt - to taste
Fresh Coriander Leaves - to garnish

Method:

1. Heat oil in a pan and saute onion, ginger and garlic till translucent. Let it cool and grind it to a fine paste.
2. In the same pan melt the butter and add the ground paste and fry until the butter separates.
3. Add all the spices and salt and fry for a minute.  Now add the tomato puree and cook for 5-7 minutes.
4. Add the sugar and crushed kasuri methi and mix well.  Drop the panner cubes and mix gently to coat. Cook the panner for 2 minutes.  Add the heavy cream and milk.  Mix well and cook on a low flame for another 4-5 minutes.  Add 1/2 cup of water if needed.
5. Remove from heat and garnish with fresh coriander leaves.

Vazhaikai / Plantain Eriseri

Ingredients:
Vazhaikai / Plantain - 3 small (peeled and cut into thick strips)
Black Eyed Peas - 1/2 cup (soaked for 1 hour and cooked till tender or 1 15oz canned)
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dal - 1tsp
Oil - 1 tsp
Curry Leaves

To grind:
Fresh grated coconut - 1/2 cup
Whole Black Pepper - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 2 or to taste
Grind all the above ingredients with little water and keep it aside.

Method:

Cook the plantains in 1 cup of water till tender.  Do not over cook.

Add the cooked or canned black eyed peas and salt.

Add the ground paste and bring it to a boil.

Temper mustard seeds, urad dal and curry leaves in oil and add it to the mixture.

Optional:  Drizzle some coconut oil for extra flavor.

Serve hot with rice