Tava Paneer

Preparation time 10 minutes

Cooking time 10 minutes

For 2 Persons

 

Ingredients:

For Marinating:

Hund Curd 4 tbsp

Red Chilli Powder 1 ts

Turmeric Powder ½ ts

Garam Masala 1 ts

Salt to taste

Chat Masala ½ ts

Gram Flour roasted 2 tbsp

Lemon Juice 1 ts

Oil 1 ts

 

For Sabji:

Cottage Cheese (Paneer) 250g

(chopped big cubes)

Oil 2 tbsp

Gigner-Garlic-Green Chilli chopped 2 tbsp

Onion chopped 1

Salt to taste

Tomato chopped 2

Capsicum chopped 1

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Coriander Cumin Powder 1 ts

Kitchenking Masala 1 ts

Dried Fenugreek Leaves 1 ts

 

Fresh Coriander Leaves for garnishing

 

Method:

Take all listed ingredients for marinating together in a bowl and mix very well.

 

Add chopped big cubes of Cottage Cheese, mix very well, then leave for at least 30 minutes for marinating.

 

Now, heat Oil in a flat pan.

 

Add chopped Ginger-Garlic-Green Chilli, Onion and Salt. Mix well and sauté.

 

Then, add chopped Tomato and Capsicum and sauté.

 

Add Turmeric Powder, Red Chilli Powder, Coriander Cumin Powder and Kitchenking Masala and continue sautéing on medium flame until Oil starts to get separated around the stuff on flat pan.

 

Then, add little water and cook for 1-2 minutes on medium flame.

 

Then, add marinated Cottage Cheese and continue cooking for 1-2 minutes on medium flame.

 

When cooked well, add Dried Fenugreek Leaves and mix very well.

 

Remove prepared stuff on a serving plate.

 

Sprinkle Fresh Coriander Leaves to garnish.

 

Serve Fresh and Hot with Roti, Naan or Paratha of choice.

 

Paneer cooked on Tava… Tava Paneer…

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Pala Munjalu

Preparation time 10 minutes

Cooking time 10 minutes

Servings 10

 

Ingredients:

For Stuffing:

Skinned Split Pigeon Peas (boiled) ½ cup

Ghee 1 tbsp

Jaggery 1 tbsp

Dry Coconut Powder 2 tbsp

Cardamom 1 ts

 

For Outer Layer:

Milk 1 ½ cup

Semolina (Suji / Ravo) ½ cup

Sugar 2 tbsp

Dry Coconut Powder 1 tbsp

Cardamom Pinch

Salt Pinch

 

Coconut Oil to deep fry.

 

Method:

Heat Ghee in a pan on low flame. Add boiled Skinned Split Pigeon Peas, Jaggery, Dry Coconut Powder and Cardamom. Mix well while cooking on low-medium flame for 3-4 minutes. Leave it to cool off.

 

Make number of small balls of prepared mixture for stuffing.

 

Heat Milk in a pan on low flame. When Milk becomes hot, add Semolina gradually while stirring to mix it well making sure not leaving lumps of Semolina.

 

When Semolina is cooked, add Sugar, Dry Coconut Powder, Cardamom and Salt. Mix well.

 

Leave it to cool off.

 

Pinch small lump from prepared Semolina mixture. Make a small ball of it. Tap using your palms and fingers to give it a thick round shape.

 

Put one ball of stuffing in the middle of it.

 

Fold from all sides to wrap stuffing ball.

 

Repeat to prepare all balls.

 

Heat Coconut Oil on medium flame to deep fry.

 

Deep fry all prepared stuffed balls to light brownish. Flip occasionally to fry well all around.

 

Put fried balls on tissue papers to get excess oil absorbed.

 

Serve Fresh and Warm for best taste or store in an air tight container to server later.

 

All Sweets are not Unhealthy.

 

This is a gifted traditional sweet from one of the high tech state of India…Andhra Pradesh…

 

Make your parties, celebrations and festivals sweeter and healthier and tastier with the great touch of COCONUT.

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Madeleines – French Butter Cake

Preparation time 10 minutes

Baking time 20 minutes

Yield 20 Pcs approx.

 

Ingredients:

Refined White Wheat Flour (maida) 150g

Butter 50g

Condensed Milk 200g

Powder Sugar 2 tbsp

Baking Powder 1 ts

Baking Soda ½ ts

Milk ½ cup

Mix Fruit Jam 2 tbsp

 

Dry Coconut powder for garnishing

 

Method:

Take in a mixing bowl, Butter, Condensed Milk and Powder Sugar. Mix well.

 

Add Refined White Wheat Flour, Baking Powder and Baking Soda. Mix well.

 

Add Milk and whisk well to prepare thick batter.

 

Fill Madeleines moulds with prepared batter.

 

Preheat oven.

 

Bake at 180° for 20 minutes.

 

Meanwhile…

Heat ½ cup of water in a pan. Add Mix Fruit Jam and mix very well. Leave it to cool off.

 

When Madeleines are baked, remove from oven and leave to cool off then unmould.

 

Dip Madeleines in prepared Mix Fruit Jam.

 

Coat Madeleines with Dry Coconut Powder.

 

Serve Fresh for better taste or store in an airtight container to serve later.

 

Enjoy Buttery Taste of Madeleines…French Butter Cake…

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Lila Chana na Wada / Fresh Chickpeas Fritters

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Fresh Chickpeas 1 cup

Green Chilli Paste 1 tbsp

Asafoetida Powder Pinch

Black Pepper Powder ¼ ts

Fennel Seeds Powder 1 ts

Sesame Seeds 1 tbsp

Sugar 1 ts

Lemon Juice 1 tbsp

Fresh Coriander Leaves 2 tbsp

Gram Flour 2 tbsp

Salt to taste

Oil to deep fry

Green Chutney for serving.

 

Method:

Take Fresh Chickpeas in a wet grinding jar of your mixer. Grind it to fine paste.

 

Remove it in a bowl. Add Green Chilli Paste, Asafoetida Powder, Black Pepper Powder, Fennel Seeds Powder, Sesame Seeds, Sugar, Lemon Juice, Fresh Coriander Leaves and Salt. Mix very well. Add Gram Flour and mix very well. Make sure not to leave lumps of Gram Flour.

 

Heat Oil to deep fry on medium flame. Put number of lumps of prepared mixture in heated Oil. Deep fry partially. Remove from Oil.

 

Leave them on dry and clean paper for 4-5 minutes.

 

One by one, press lightly between two palms to flatten.

 

Deep fry again in heated Oil. Turn over when needed to fry all around.

 

Arrange them on a serving plate.

 

Garnish with droplets of Green Chutney on each.

 

Serve Hot with Green Chutney a side on serving plate.

 

Or Take Away to Work Place to Share with Workmates.

 

Wow…What a Creamy and Fresh Taste…

 

Make More Friends with Fresh Chickpeas Fritter…

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Lila Chana ni Biryani

Preparation time 10 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

Rice soaked ½ cup

Cinnamon 1 pc

Clove buds 4

Cinnamon Leaf 1

Cardamom 2

Fresh Mint Leaves 2 tbsp

Oil 2 tbsp

Ginger 1 pc

Green Chilli 2

Spring Garlic 2 tbsp

Cumin Seeds ½ ts

Onion chopped 1

Capsicum chopped 1

Green Chickpeas ½ cup

Salt to taste

Spinach Puree ¼ cup

Garam Masala ½ ts

Fresh Coriander Leaves 1 tbsp

 

Fresh Coriander Leaves and Onion Rings to garnish.

 

Method:

Take soaked Rice in a pan. Add Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves and Salt. Mix well. Add 1 ½  cup of water and put the bowl on medium flame. When Rice is cooked, strain excess water and remove all Khada Masala (Cinnamon, Clove buds, Cinnamon Leaf, Cardamom, Fresh Mint Leaves).

 

Take Ginger, Green Chilli and Spring Garlic in a wet grinding jar of mixer. Crush it to fine paste.

 

Heat Oil in a pan. Add Cumin Seeds, prepared fine paste, chopped Onion and chopped Capsicum. Sauté it well.

 

Add Green Chickpeas and Salt. Mix well and cook for 3-4 minutes on medium flame.

 

When Green Chick peas are cooked, add Spinach Puree and Garam Masala. Mix well.

 

Add prepared Rice and Fresh Coriander Leaves. Mix well taking care of not mashing Rice.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves and put Onion Ring to garnish.

 

Serve Fresh and Hot.

 

Biryani is One of The Most Popular Indian Dish around The World…

 

This is Healthier Fusion of Biryani with Green Chickpeas…

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Sweet Sesame Bite

Preparation time 0 minutes

Cooking time 15 minutes

Yield 12-15 pcs

 

Ingredients:

Sesame Seeds black             1 cup

Ghee                                       1 tbsp

Condensed Milk                      200 ml

Pistachio for garnishing

 

Method:

Pre-heat a non-stick pan on low flame. Roast black Sesame Seeds in pre-heated pan on low flame. Take care of not burning. Just roast to make them dry and crunchy. Leave it to cool down.

 

Take roasted black Sesame Seeds in a dry grinding jar of mixer. Grind it to coarse powder.

 

Grease with Ghee a mould plate.

 

Heat Ghee in a pan on low flame. Add black Sesame Seeds Powder. Stir and roast in Ghee. Add Condensed Milk. Stir slowly and continuously on low flame until it thickens.

 

Set prepared mixture in a greased mould plate. And leave it to cool down.

 

Sprinkle Pistachio for garnishing.

 

Cut in pieces of size and shape of choice.

 

Celebrate Kite Festival Munching Sweet Sesame Bite…

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Sukhdi Cake

Preparation time 10 minutes

Baking time 30 minutes

Yield 500g

 

Ingredients:

Whole Wheat Flour ¾ cup

Oats Powder ¼ cup

Dried Ginger Powder 2 tbsp

Cardamom Powder ½ ts

Mix Dry Fruits ½ cup

(Cashew Nuts, Almods, Walnut, Black Raisins, Sunflower Seeds)

Ghee ½ cup

Jaggery ½ cup

Curd ½ cup

Milk ½ cup

Baking Powder 1 ts

Baking Soda ½ ts

Coconut and Flax Seeds for garnishing

 

Ghee and Whole Wheat Flour for greasing and dusting cake mould

 

Method:

Take in a mixing bowl, Whole Wheat Flour, Oats Powder, Dried Ginger Powder and Cardamom Powder. Mix well and sieve it.

 

Take in another mixing bowl, Ghee and Jaggery. Mix well.

 

Add Curd and Milk. Mix well.

 

Add Baking Powder and Baking Soda. Mix well.

 

Add Whole Wheat Flour mixture and mix very well.

 

Add Mix Dry Fruits and mix well.

 

Grease a cake mould with Ghee and dust it with Whole Wheat Flour.

 

Fill cake mould with prepared batter.

 

Sprinkle Coconut and Flax Seeds to garnish.

 

Preheat oven.

 

Bake at 180° for 30 minutes.

 

After baking, leave it to cool off.

 

Unmould and serve.

Sukhdi is a traditional sweet gifted by Gujarati Baa (mothers) for good health of family.

 

Combination of Whole Wheat Flour, Jaggery and Ghee provides lot of health benefits to strengthen muscles and improve blood circulation.

 

Giving a twist to traditional healthy Sukhdi

 

We make it a modern sweet…

 

Sukhdi Cake…

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Pina-Colada Cookies with Rabadi

Preparation time 10 minutes

Baking time 20 minutes

Cooking time 20 minutes

Servings 2

 

Ingredients:

For Cookies:

Refined White Wheat Flour                            1 cup

Semolina                                                         1 cup

Powder Sugar                                                 1 cup

Ghee                                                               1 cup

Dry Coconut powder fine                                1 cup

Pineapple Powder                                           1 tbsp

 

For Rabadi:

Milk                                                                  1 cup

Condensed Milk                                              ½ cup

Coconut Milk Powder                                      3 tbsp

Pineapple Essence                                         2 drops

 

Cherry and Coconut Powder (coarse) for garnishing

 

Method:

For Cookies:

In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.

 

For Rabadi:

Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.

 

Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.

 

For Serving:

In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.

 

Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…

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Pinni

Preparation time 5 minutes

Cooking time 30 minutes

Servings 2

 

Ingredients:

Skinned and Split Black Gram ½ cup

(soaked and crushed)

Ghee ½ cup

Semolina 1 tbsp

Whole Wheat Flour 1 tbsp

Milk Khoya shredded ½ cup

Cardamom granules crushed 1 ts

Cashew Nuts and Almonds pieces ¼ cup

Sugar ½ cup

 

Method:

Melt ¼ cup of Ghee in a non-stick pan on low flame.

 

Add Semolina and Whole Wheat Flour and roast while stirring slowly and continuously. Roast it to light brownish.

 

Add shredded Milk Khoya and continue roasting while continuous stirring.

 

Add crushed Skinned and Split Black Gram and continue roasting while stirring continuously. Keep adding little Ghee occasionally while roasting. Roast to light brownish.

 

When roasted well, add crushed Cardamom granules, pieced of Cashew Nuts and Almonds.

 

Mixture is ready.

 

Remove the pan from the flame and keep a side.

 

Take Sugar and ½ cup water in a pan and heat it on medium flame while stirring slowly and continuously. Prepare 1 string syrup.

 

Add prepared Sugar syrup in prepared mixture and mix well.

 

Leave it for few minutes to cool it down. Please, don’t let it cool down completely.

 

When cooled down somehow, prepare number of small balls.

 

Arrange on a serving plate.

 

Serve Fresh or Later.

 

Freshen up mouth after having spicy meal…with this Punjabi special dessert…PINNI…

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Honey Roti

Preparation time 5 minutes

Cooking time 15 minutes

Yield 5 Roti

 

Ingredients:

Whole Wheat Flour 1 cup

Black Pepper Powder Pinch

Fennel Seeds 1 ts

Sesame Seeds ½ ts

Cashew Nuts 2 tbsp

(coarsely ground)

Ghee 2 tbsp

Honey 1 tbsp

Ghee to shallow fry

 

Method:

Take Whole Wheat Flour in a bowl. Add Black Pepper Powder, Fennel Seeds, Sesame Seeds and coarsely ground Cashew Nuts. Mix well. Add Honey and mix well. Add Ghee and mix well. Knead semi soft dough adding water gradually as needed.

 

Roll number of small round thick Roti.

 

One by one, shallow fry all rolled Roti using Ghee.

 

Serve Fresh and Hot.

 

Energise Little Sweet Daughters on Gauri Vrat with Sweet & Energetic Honey Roti…

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