Tawa Mushroom Pulao + Chum Chum

Ingredients

• Basmati Rice - 8Kg
• Peas - 2 Kg
• Capsicum - 4 Kg
• Onion - 4 Kg
• Tomato - 4 Kg
• Cabbage - 3 Kg
• Garlic - 250 gms
• Pav Bhaji Masala - 1
• Kashmiri Chilly - 300 gms
• Jeera - 100 gms
• Mushroom - 3 Kg
• Ginger Garlic Paste - 20 gms
• Tejpatta, Salt, Chilli Powder, turmeric, jeera powder, dhaniya powder, Oil
• Chenna (Paneer) - 5 Kg
• Fresh cream - 500 ml
• Milk Powder - 0.5 Kg
• Milk - 1.5 Lt
• Vanilla Essence - 20 ml
• Sugar - 5 Kg

Preparation

Tawa Mushroom Pulao

• Soak Kashmiri chilli in water for so 10-15 mins.
• Grind kashmiri chilli, garlic and jeera into a paste
• In another kadai, put some ghee, add jeera, onion and saute
• Add turmeric, jeera powder, dhaniya powder, ginger garlic paste
• Add mushroom, capsicum, cabbage, oil and mix
• Add chilli powder, tomato puree, grinded paste, salt and mix
• Add rice and mix

Chum Chum

• Knead paneer and make it soft
• Make flattened balls and ensure that there are no cracks
• In a vessel, add sugar and water in 1:2 ratio (1 cup sugar, 2 cups water) 
• Heat till sugar melts and water comes to boil
• Then add flattened paneer balls into the sugar water, continue to heat on low flame
• Heat for 10-15 mins, turn so that both sides are able to soak the sugar syrup
• Remove and let it cool
• In another vessel, add ghee, milk powder and mix
• Add cream, milk, powdered sugar and mix
• Add vanilla essence, make mixture in sauce consistency
• Pour onto cooled paneer