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Pampering the childrens tastebuds can be a full time job! So it was back to fancy cooking today and this time with restaurant style Paneer Lababdar, from vegrecipesofindia,com. For the Tomato Cashew Nut Paste Tomatoes: 250gms (chopped) Cashew nuts: 12 Ginger: 1/2″ piece (chopped) Garlic: 3 cloves (chopped) Cardamom: 1 Cloves: 2 Water: 1/2 cup For the curry Paneer: 200gms Plus 2tbsp grated Onions: 1/2 cup (chopped) Tej patta (bay leaf): 1 Chilli powder: 1/2tsp Cumin powder: 1/2tsp Coriander powder: 1/2tsp Garam masala: 1/4tsp Green chillies: 2 (slit) Low fat cream: 1/4tsp Kasuri methi: 1tsp Butter: 2tbsp Sugar: 1/2tsp Salt to taste Water: 1 cup Coriander leaves: To garnish 1.
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Place the pizza base on a sheet of grease proof paper. Make 3 cuts with a pizza cutter in the centre of the dough, this will create a star shape that will give you 6 triangles of dough to fold outwards towards the edge. Around the outer edge of the pizza spread the tomato purée, leaving the centre untouched (where he slits end) 4. Bake at around 250deg C for 20 minutes or until lightly browned and the cheese has melted. Trust me to try out something which caught my attention using masala upma!