Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and sauté.
Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
Tie up the mint sprigs together and add to the pan.
Bruise the leaves lightly, add one and a half cups of water and mix.
Add poppy seed paste and mix. Add salt and bring the gravy to a boil.
Let it simmer for three to four minutes.
Take the mint sprigs out and add the paneer triangles.
Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through.
Add fresh cream and take it off the heat.Serve hot.
PUDINA
I got the recipe from a good friend's Maltese mother when I was first married back in 1981. We would visit and her mother almost always had a batch of this very moist, dense, rich cake that was almost pudding like in consistency. She cut it into small squares to serve but I often had several as I find it irresistible.
1/2 cup Carnation instant milk (condensed milk, not sweetened)
2 tablespoons custard powder
1/2 cup desiccated coconut
1/2 cup walnuts, chopped
500 g sultanas
100 g mixed peel
1 dash brandy (a splash)
Steps:
Soak the bread in water and immediately squeeze out the excess.
Place all ingredients into a large bowl and mix together well.
Turn into a greased tin and bake for 1 hour at 190-200°C.
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