Paneer Babaycorn Peas Cashew Masala

Paneer Babaycorn Peas Cashew Masala

This Is One Dish you all will Love to eat while you earn the praise from all your loved once, a perfect recepie to serve while you have some guestsover for lunch or dinner.The combination of cottage cheese with baby corn and cashew is heavenly with rotis as there is a crunch and a softness , both at the same time. This recepie was simply my own trial when i had exhauseted most of the fresh vegetables at home , while the i had half  pack of of baby corn along with few ingredients needed for this recepie. A great hit with my kids who enjoy babycorn and paneer in any form and also by my hubby who is fond of cashew. 

 

 

Ingredients:-

1. 2Spoons Oil
2. 1small packet Paneer(Frozen)
3. one fourth cup frozen Peas(boiled Fresh Peas)
4. One cup chopped baby corn roundels
5. Half cup Cashew Powdered
6. Few cashewnuts divided into halfs
7. 2Big Onions
8. 1/2 Garlics (big)
9. 1Tomato
10. Few Corriander leaves
11. 1Green chili
12.  Pinch of garam masala
13. 1/4 teaspoon haldi powder
14. 1teaspoon redchilli powder
15. 1spoon Cream (optional)
16. Salt
17. Kasuri Methi half spoon

Method:-

1. Heat Oil in a Non-stick kadai(Heavy bottom deep cooking pot).
2. Add the Chopped onions, fry them till transluent).
3. Add garlics Continue frying till they go soft n change colour while u keep stiring.
4. Now add the chopped tomatoes N fry till they go soft .
5. Add 1 green chille.
6. Puree this using a hand blender.
7. Add the baby corn to the gravy. 
8. Microwave the paneer packet for couple of minutes, remove the water from panner.
9. Add the Paneer , peas, n cashew halfs to the gravy.
10. Give it a good boil and then add little water to adjust the consistancy while you add haldi, chilli powder, garam masala powder and salt.
11. Add Cashew powder, mix well.
12. Add Kasuri methi powder( switch off gass)
13. Add Cream to finish the gravy.
14. Serve hot with Roti or rice .

 

Banana -Ashgourd Halva

Banana -Ashgourd Halva

This is really healthy for growing kids and a great treat for people with a sweet tooth. A little high on calories as it can hold lots of pure ghee , but very good for kids who are fussy and underweight. The simple banana halva was a put off with my kids as the colour was very yuk ( in their words). So, i thought why not try a Mix of Ashgourd and banana to make this halva , instead of the regular Ashgourd halva as i was determined to make my kid eat banana (for him to put on some weight) which he tried to avoid . 

In small quantities its okie to indulge in for sweets like these even for adults as they are much better than the store bought sweets.

 

 

Ingredients:-

1. Half Ashgourd peeled and grated
2. about 3 fully ripe kerela banana(Naindrabale) , peeled and grated
3. pinch of cardimum powder
4. 1/2 cup sugar( adjust acording to the desired sweetness
5.  about half cup pure ghee (can add more or less depending upon choice)
6. Dry fruits for garnish

 

Method:-

1. Heat pan with 2 spoons ghee.
2. Add the grated ashgourd and let it fry for a few minutes untill it releases water and gets partially cooked in it.
3. Add grated banana and keep stiring until its completly cooked, smashed and left dry.
4. Add the sugar and let it mix well untill incorporated .
5. Add Cardimum powder.
6. Finally add the remaining ghee and mix well .
7. Halva is ready to be served.
8. Garnish using dry fruits.



 

Almond -cahew Burfi

Almond -cahew Burfi

A great sweet for people with sweet tooth , can be none other than Almond burfi.Especially for kids who do not enjoy eating nuts in their original form. definatly high on calories ands also on nutrition ,  perfect for any festive occation like diwali, christmas, newyear ,etc.

Do give it a try when ever it calls for celebration or festival.

 

Ingredients:-

1. 2cups sugar
2. half cup water
3. 1/2 teaspoon cardimom powder
4. 1cup powdered almonds
5. 1cup powdered cahewnuts
6. 2 tea spoons ghee
7. few almonds and cashews halved for garnish.

 

Method:-

1. Heat ghee in a pan and saute on low flame, cahew powder and almond powder until a nutty smell comes.
2. Add 2 spoon milk and mix until absorbed and dry.
3. mix in the cardimom powder and allow to cool
4. Make a suger syrup ( one string consistancy ) with the sugar and water.(refer to coconut burfi suger syrup for more clear idea.
5. Add the the syrup to the powder and mix quickly , stiring in one direction , while on slow flame.
6. in 1 minute it will all absorb and become well mixed, switch off gass.
7. Now transfere on a greesed dish or parchment paper.
8. Garnish with cahew and almond halfs.
9. Cut into pieces.
10. Serve.



 

Snow-white Coconut(khobri Methai) Burfi

Snow-white Coconut(khobri Methai) Burfi:-

This is a recepie i had first tried when i was in grade 9 (learnt from grand mother using fresh grated coconut then) , and happily forgot about with lot of other things to do in life. After few years of marriage tried to make it with little success , didnt know exactly when to remove the sugar syrup from the gas resulting in very soft or very hard texture of the burfi, until one day when my dear friends Shilpa Sunil Rao , got some snacks for diwali and it included this twin coloured coconut burfi.So quickly asked for the measures, etc to avoid goofups and here we had these lovely snow-white burfis , just as the name suggests.I have also tried rose flavoured oconut burfies which I will post soon too.

Do try this easy recepie without making any changes in the recpie in small quantities for perfect results.

 

 

Ingredients:-

1. 1Cup sugar
2. 1/3 cup water
3. pinch of cardimom powder
4. 1cup desicated (dry) coconut powder
5. 1spoon ghee for greasing the dish.

Method:-

1. Put the sugar and water in a non stick pan and bring to a boil .
2. Boil it while stiring until you get a 1 string consistancy( test between thumb and index finger a drop of sugar syrup , when u see only one perfect string when u test its ready). Very important , if it has not the right consistancy then the burfi will not hold itself . takes about 3-4 minutes.
3. Add the cardimom powder
4. Mix in the desicated coconut and stir well and switch off gass
5. Transfer in a greased dish and cut into pieces , let it cool and finally cut it over once again .
6. Serve.

Beetroot Cutlets

Beetroot Cutlets

Im sure all of you must have had cutlets some time or the other , but nothing like including beetroots in making cutlets.The taste is good and so is the colour. Ah!! the appetising colour came make even fussy children enjoy vegetable like beetroot more willingly.

Infact , the person who introduced me to cutlets other than potato, is a friend of mine who used to make these banana n sweetpotato ,they were healthy too , however they didnt look so colourful and my kido was only 2 years old then , he refused to eat it , thats where i thought, i need to work on this recepie to make sure my baby enjoys it and there came these beetroot cutlets.

Hope all of you will have some of these in your own kitchen soon too.

 

 

Ingredients:-

1. 1n 1/2cup grated beetroot.
2. 1cup  boiled potato.
3. 1/2 cup mixed boiled veges ( as per choice and availability, french beans, greenpeas, carrots,raw banana, sweetpotato).
4. 1/4 teaspoon red chilli powder.
5. pinch of garam masala.
6. pinch of salt.
7. pinch of hing.
8. pinch of chat masala powder
9. 1-2 slices of bread cut into small bits.
10. 3tablespoons cahew bits.
11. paste 2 spoons of Maida(all purpose flour) using very little water.
12. Samolina(rava)/ bread crumbs for coating.
13. Oil For frying.

 

Method:-

1. Mash ingredients from 1-3 very well.
2. Add all ingredients from 4 to 10 in the mashed mix and make it into a nice dough like ball.
3. Give cutlet shape , use cookie cutters if available.
4. Dip each piece in the maida paste until its coated well
5. Coat with Samolina or breadcrumbs.
6. Fry in hot oil until its golden in colour.
7. Serve hot with Sauce or corriander-mint chutney.  



Shahi Paneer Matar

Shahi Paneer Matar

This Is Another Dish you all will love to cook and to eat while your family goes Ga ga about it, a great hit recepie to serve while you have some guestsover for lunch or dinner.The combination of cottage cheese with capsicum gives a devine taste n unique flavorto the curry as there is a crunch and a softness , a perfect contrasting texture. This recepie was simply my own trial when i had exhauseted most of the vegetables at home . A great hit with my kids who enjoy  paneer any time.  Do try out and let me know how it turned out.

Ingredients:-

1. 2Spoons Oil
2. 1small packet Paneer(Frozen)
3. half cup frozen Peas(boiled Fresh Peas)
4. One Caspsicum chopped
5. Half cup Cashew Powdered
6. 2Big Onions
7. 1/2 Garlics (big)
8. Half inch ginger chopped
9. 1 Tomato
10. Few Corriander leaves
11. 1Green chili
12. Pinch of garam masala
13. 1/4 teaspoon haldi powder
14. 1teaspoon redchilli powder
15. Pinch of cardimom Powder
16. Few safron strands
17. 1spoon Cream (optional)
18. Salt
19. Kasuri Methi half spoon

Method:-

1. Heat Oil in a Non-stick kadai(Heavy bottom deep cooking pot).
2. Add the Chopped onions, fry them till transluent.
3. Add garlics n ginger continue frying till they go soft n change colour while u keep stiring.
4. Now add the chopped tomatoes N fry till they go soft .
5. Add 1 green chille.
6. Add chopped capsicum.
7. Puree this using a hand blender. 
8. A capsicum pieces n cook in gravy slightly
9. Microwave the paneer packet for couple of minutes, remove the water from panner.
10. Add the Paneer , peas to the gravy.
11. Give it a good boil and then add little water to adjust the consistancy while you add haldi, chilli powder, garam masala and cardimom powder and salt.
12. Add Cashew powder, mix well.
13. Add safron strands stir well.
14. Add Kasuri methi powder( switch off gass)
15. Add Cream to finish the gravy.
16. Serve hot with Roti or rice . 

ValVal

ValVal

Valval has been a favourite at my parents and also my in-laws place. A true delight with many elders in my family and also a good way to feed vegetables to kids. The Goodness of vegetable adds to the taste , flavour and colour to the otherwise off-white colour of coconut milk which forms the baise for the thin gravy dish. Valval has almost all vegtable except a few to its credit so its undoubtedly  very healthy too. A simple tasty treat , which can be prepaired on festive occassions as well , because its made without the use of Onions and garlis . Generally left over of fresh vegetables as is availabe is used to make this dish. Do try it out when u have lots of vegetables on hand in little quanties. The Addition of Cashewnut is very typical to this recepie too. 

 

Ingredients:-  

1. 1 potato ,washed, Pealed n cut into dice
2. 1 carrot ,washed, pealed n cut into dice
3. half manglore cucumber(magge/Saute kai) pealed n chopped
4. 1/4 of an Ashgourd and pumpkin, pealed n cut into big cubes
5. 1/2 cup cubed yam(suran)
6. 1/2 cup tenter cashew halved
7. half cup string beans , cleaned n cut into one inch pieces
8. few strings of french beans cut into small pieces.
9. 1green chilli slit
10. Salt to taste
11. 1 spoon oil
12. 1 can coconut milk (tined) or 2 cups thick coconut milk from ready to use powder( alternatively use freshly made coconut milk)

For seasoning:-

1. 1/2 teaspoon Mustard seeds
2. 1/2 teaspoon jeera
3. 2 red chillies whole
4. few springs of curry leaves

 

Method:-

1. Pressure cook ingredients from 1-9 in a cooker until 3 whistles and 5 mins slow.
2. Heat 1 spoon oil add the seasoning ingredients one by one and let it splutter.
3. Now add the vegetables and salt.
4. Give it a quick mix and add the coconut milk .
5. Keep on flame for just 1 min till it gets warm and remove from flame( not to boil too much once the coconut milk is added .
6. Serve hot with steamed rice and relish.