Fresh Orange Mousse

INGREDIENTS: -
8 large navel oranges
1 (4 serving) pkg. instant French vanilla pudding
1-1/2 cup milk
1 (4 oz.) frozen whipped topping, thawed
½ cup fudge sundae sauce

Peel oranges, removing both rind and white membranes. Save rind from 2 oranges. Cut each fruit into 8 sections, leaving stem end intact. Place in individual serving dishes and open centers. Chill.

Cut reserved rind into thin slivers. Place in saucepan with honey and simmer, stirring constantly, for 5 to 6 minutes or until rind is tender and sweet. Cool, then drain. Beat pudding mix with milk. Chill until thick. Fold in whipped topping and half of the rind. Spoon mixture into center of oranges. Sprinkle with remaining rind. Drizzle chocolate sauce over fruit. Chill until ready to serve. Serves 8.

Paneer Navratan Korma

INGREDIENTS:-
200g of paneer, cubed
1 cup pineapple chunks
1/2 cup cashew nuts
1/3 cup sultanas or raisins
1 medium onion, peeled and finely chopped
3 cloves garlic, peeled
1 piece root ginger, peeled and chopped
2 cups of yogurt
1 tsp of tomato paste
1 cardamom
1 clove
1 piece of cinnamon stick
1/4 tsp black peppercorns
1 tsp coriander seeds
Oil
Salt

Use a pestle and mortar to grind the cardamom, clove, blackpeppercorns. Add most of the cashews and grind further until a dry sticky paste begins to form.

Empty the mixture into another container and grind the ginger and garlic to a paste. Combine with cashew/spice mixture and set aside.
In skillet, fry onion until transparent; add the cashew/spice mixture as well as cinnamon; fry for 4 minutes.

Add the yogurt, tomato paste, salt and 1-1/2 cups water; bring to the boil. Turn the heat down and simmer the sauce gently for about 15 minutes until it begins to thicken.

Add cubed paneer, pineapple and raisins and remainder of the cashews; continue to cook for 5 minutes, adding more water if needed.

Serve with boiled rice.

Paneer Korma

Ingredients

1/2 Kg Paneer, (grated)
3 medium Onions,
1 tsp finely chopped Ginger and Garlic,
1/2 cup Tomato (boiled and mashed)
Little pinch of Orange Food Colour,
1 cup Cream or Malai.
1 tsp Sugar,
1 tsp Salt or as per taste.
Rasins 10-11.
Garam Masla 1/2 tsp

Method:

1. Grate the paneer. Keep aside. Don't grate in mixer. Grate in grater. Now grate onions in mixer.
2. Now take butter or ghee in kadhai and heat it. Add rasins and garam masala. Fry few seconds and add ginger garlic and onions. Add tomato puree and fry 2 min. Now add paneer and cream. Add salt and sugar. Fry 2 min. Its all done.
3. Garnish with raisins.
4. Tastes best with naan or maida puri.