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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Badam Puri / Almond Puri

Preparation time 10 minutes

Cooking time 5 minutes

Baking time 20 minutes

Servings 6

 

Ingredients:

Almond ½ cup

Milk 2 tbsp

Saffron Pinch

Cardamom ½ ts

Sugar 2 tbsp

Milk Powder 2 tbsp

 

Method:

Crush Almond to fine powder and keep a side.

 

Mix Saffron with Milk.

 

Mix in a pan, Milk with Saffron, Cardamom, Sugar and just heat on low flame (don’t boil) to melt Sugar.

 

Then, add Almond powder and stir continuously while on low flame. When it thickens, remove from flame.

 

Now, add Milk Powder and prepare semi stiff mixture which can be rolled to prepare Puri (small round thick flat bread).

 

Spread a clean and transparent plastic sheet on a flat surface.

 

Prepare a big ball of prepared Almond mixture and flatten it pressing lightly between two palms and put it on the plastic sheet.

 

Roll it giving a thick big round shape.

 

Out of it, cut number of small round pieces using cookie cutter.

 

Lay a butter paper on a baking tray and arrange all pieces on it.

 

Preheat oven.

 

Put prepare baking tray in preheat oven and bake for 20 minutes at 180°.

 

After removing from oven, leave them for few minutes to cool off.

 

Then, store in an airtight container to use anytime you need.

 

Keep always available to serve abrupt visitors or kids at home asking for something to eat untimely or even for munching on a fasting day.

 

Very Nutritious Badam Puri.

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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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Idli Lolli with Veges

Preparation time 5 minutes

Cooking time 15 minutes

Servings 5

 

Ingredients:

Mini Idli 1 bowlful

Oil 3 tbsp

Butter 2 tbsp

Sesame Seeds 1 ts

Tomato Ketchup 1 tbsp

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Sugar 1 ts

Capsicum chopped big pieces of 1 capsicum

Onion

(cut in 2 pieces, peel and separate layers) of 1 onion

Tomato chopped round slices of 1 tomato

Black Pepper Powder ½ ts

Salt to taste

Sate Sticks / Satay Sticks for assembling

 

Method:

Heat 1 tbsp of Oil and 1 tbsp of Butter together in a pan. Add Sesame Seeds. When spluttered, add half bowlful of  Mini Idli and Tomato Ketchup. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil and 1 tbsp of Butter together in another pan. Add Mustard Seeds and Cumin Seeds. When spluttered, add remaining half bowlful of Mini Idli and Sugar. Stir fry it. Keep it a side.

 

Heat 1 tbsp of Oil in one another pan. Add Onion and Capsicum pieces. Stir fry for 1-2 minutes on low flame, add chopped Tomato, Black Pepper Powder and Salt. Stir fry it. Keep it a side.

 

On a Sate Stick, string Mini Idli stir fried with Sesame Seeds, Tomato Slice, Onion, Mini Idli stir fried with Mustard Seeds and Cumin Seeds and Capsicum piece. Repeat to prepare number of Sate Sticks.

 

Grill them for 3-4 minutes on low temperature or low flame.

 

Arrange them standing in a small glass.

 

Serve immediately after assembling.

 

Saucy Idli…Satisfying Idli…Sylish Idli…Satay Idli…SUPERB IDLIIIII…

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Oats and Walnut Chikki

Preparation time 0 minutes

Cooking time 15 minutes

Yield 15 pcs approx.

 

Ingredients:

Oats 1 cup

Walnut ½ cup

Jaggeri ½ cup

Ghee 1 tbsp

Chocolate to garnish

 

Method:

Pre-heat a non-stick pan on low flame. Roast Oats in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Pre-heat a non-stick pan on low flame. Roast Walnuts in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.

 

Grease with Ghee a mould plate.

 

Take Jaggery and Ghee in a pan. Put it on low flame. Stir slowly and continuously while on flame until Jaggery is melted completely. Then, add roasted Oats and Walnuts. Mix well while on low flame and remove the pan from the flame.

 

Set prepared mixture in a greased mould plate.

 

Garnish with Chocolate and leave it to cool down.

 

Cut in pieces of size and shape of choice.

 

No Need to Leave the Terrace to Go for Lunch…

Continue with Kites…

Feed up with Oats and Walnut Chikki…

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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 Bhakharwadi

Preparation time 15 minutes

Cooking time 15 minuts

Servings 20

 

Ingredients:

For Dough:

Refined White Wheat Flour (maida) ½ cup

Oil 1 tbsp

Salt to taste

 

For Stuffing:

Oil 1 tbsp

Asafoetida Powder Pinch

Ginger 1 pc

Green Chilli 3

Green Chickpeas 1 cup

Salt to taste

Garam Masala ½ ts

Cinnamon- Clove Powder Pinch

Peanuts Powder 2 tbsp

Sesame Seeds Powder 1 tbsp

Fennel Seeds Powder ½ tbsp.

Sugar 1 ts

Lemon ½

Fresh Corinder Leaves 1 tbsp

Oil to deep fry

 

Green Chutney and Tomato Ketchup for serving

 

Method:

Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.

 

Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.

 

Heat Oil in a pan. Add Asafoetida Powder.

 

Add crushed Green Chickpeas and Salt. Cook for a while.

 

Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.

 

Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.

 

Repeat for all dough and stuffing.

 

Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.

 

After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.

 

Serve Fresh and Hot for best taste.

 

Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.

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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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