Rava Idli

Rava Idli 
-------------



Idli Rava -2 cups
Curd ( not too sour) sufficient enough to wet rava
mustard -1/2 tspn
Urad dhal -1/2 tspn
chanadhal or pottu kadala  -few
Red chillies slit -2 nos
curry leaves -few
chopped dhaniya leaves -few
Chopped carrot -2 tspn
small onion -2 tspn chopped
oil and salt as required
a pinch of cooking Soda.

Heat the rava in a nonstick pan just to warm them. Mix the curd and keep it aside. In a pan heat some oil, crack mustards, urad dhaal, chana dhal and add red chillies, onion, curry leaves and saute . once it is cool add to the rava mix and add chopped carrots and dhaniya leaves too.. mix using hand so that no lumps are formed. Can add water if required. Add salt too. finally mix a pinch of cooking soda into it.

Smear oil on idli pates ,pour this batter on the moulds and steam cook immediately or within 1/2 hr time. Dont keep this batter for long hrs as rava gets soggy and wont taste that good. .Serve hot with spicy chutney or sambhar.

Cherupayar Dosa -Green gram dosa

Conceived the idea from a friend of mine and made it according to my own taste. My Recipe goes like this:

1cup green gram whole allowed to spout
1/4 cup urad dhal.
soaked this for 1 hr. grinded the whole thing together with 1/2 inch ginger piece .allowed to ferment for 5 hrs. Made dosas out of the batter.

Soft dosas with garlic chutney

How to make soft dosas:
Using the same batter for dosa u can make this soft dosas. Pour one laddle of batter on medium heat tava.Do not spread too much.. make a small circle. Wait till bubbles pop up.. Before the upper side is fully cooked slowly turn the other side. This will help the lower side become softer and correctly cooked.. keep it for 2-3 secs and u can take it out.

Ingredients for garlic chutney:

Grated Coconut -1 cup
Garlic -3 cloves
small onion -3 nos
ginger 1 small piece
dry chillies -5
curry leaves-3-4 leaves
salt , oil and mustard as reqd
In a small kadai heat some oil and saute for 2- 3 secs onion, garlic, ginger ,dry chillies and curry leaves (no need to chop as we are grinding it anyways).
Grind it with coconut and reqd amt of salt in a mixer. Crack some mustard seeds in oil and pour it over the chutney. Believe me this is really yummy..

Rava Dosai

How to make crispy dosa out of Rava or semolina or suji ? Try this easiest recipe. It requires lot of patience and dont worry if it is a filure in the first time. You can get it right in the next time. Serve hot for better taste .If kept for a long time it will become soggy.

Crispy Rava dosa
--------------------

Procedure of making the batter is same except that While making rava dosa the batter has to be very much loose in consistency. so pour lavish amount of water and also have to mix the batter thoroughly every time u try to pour the batter.
Smear some oil on the pan, pour the batter over the pan using a katori. (dont use the laddle to spread. as the batter is too much watery it will spread by itself or slightly tilt the sides to get enough spreading. Add generous amount of ghee or oil and serve hot .

Cucumber dosa

You can see different varieties of dosas under this label.. This one is a unique variety called cucumber dosa. sounds healthy?? ah? so lets see how to make this.Tried this after tasting it from "Maiya's in Bangalore.

 
(grated cucumber on top of deep roasted dosas in ghee)

For the dosa batter:
------------------------
Soak 1/2 cup urad dhal and 1& 1/2 cup dosa rice separately for few hrs. Add a tspn of methi seeds to urad dhal. Grind seperately the dhal and rice . while grinding rice add 1/2 cup of poha too. Mix both the batters nicely using hand (while mixing do it in up n down strokes and not in circular motions as this will help in proper mixing as well giving good aeration.) Allow it to ferment overnight. Make dosas as normal.Add grated cucumber (peeled ) on top. pour 1/2 tspn of ghee around the sides of dosa and drizzles of ghee on top ..wait till cooked properly and Serve hot with chutney/sambhar.

Crispy Dried prawns

One more easier recipe from me..  

Dried prawns 1 cup
Onion -1 big
Curry leaves -few
Garlic- 10 cloves
Green chillies- slit into halves -2-3 nos
Red chillipowder -1/2 tspn

Method
Wash the prawns  and pat dry. In a kadai heat some oil and add the dried prawns. dry roast till crispy. keep on sauting to avoid charring. once it is half done add sliced onions, garlic, and green chillies. saute well. no need for the onion to turn crispy .just removing the raw smell is enough. 

Add the chilli powder and little salt. (remember in mind that the dried prawns itself have salt ocntent so no need to add more) ad curry leaves saute for a few seconds and serve hot with ric.
yummiest dry prawns.

Ginger Garlic fried Rice

Ginger garlic Fried Rice - with Egg malai and dried prawn fry
----------------------------------------------------------------------

A healthy rice recipe which is very tasty and I guess its a must try due to its goodness and taste.

Ingredients:
--------------
Rice- 1 cup
Water -2 1/2 cups
Soak rice for 1/2 hr and cook rice in normal manner with salt.

Ginger -1/2 inch
Garlic -cloves of 1 pod full (small)
grind these coarsely in a mixer
Dhaniya leaves-few
Red chillies -3
soya sauce - few drops

Oil -1 tspn
Ghee-1 tspn

Heat oil and ghee in a kadai and add red chillies , saute for a while. Add ginger garlic mixture to this saute for few secs. Now add rice and drizzle few drops of soya sauce and mix well. Garnish with chopped dhaniya leaves.Cover for sometime and serve.

Egg Malai

Egg Malai
------------
Eggs boiled and deshelled -6 nos
Onion -2 big
Ginger- 1inch size
Garlic -1/2 pod (as the pod was smaller)
dhaniya leaves few
Grind coarsely in a mixer garlic, ginger and dhaniya leaves
tomato paste -2 tbspn

Turmeric powder -1/2 tspn
Chilli powder -1 tspn
Coriander powder 3/4 tspn
gharam masala -1/2 tspn

sugar -1 tspn
Malai -1 & 1/2 cup
butter -1/2 tspn

Heat oil , splutter mustard seeds, methi seeds and add chopped onions. saute nicely. Once it is done add the grinded mixture,saute well , add the masalas one by one and saute in between. Add the tomato paste after this. once the tomato paste is sauted well add water (required for a thick gravy) add salt too. Once it start boiling add malai and sugar and butter. Put the egg in the gravy. cover and cook till the gravy thickens.

Hot and spicy chilli mushrooms - with broccoli & green peas

Hot Chilli Mushroom

Ingredient:
---------------
Mushrooms -6 nos
Broccoli -1 cup of florets
Snow peas -1/2 cup
Garlic -8-10 cloves chopped
Capsicum -2 tbspn
Big onion -1/2 onion cut to square cubes
Spring onion -1 tbspn
Chilli flakes - 3 tbspn
Tomato sauce -1 tbspn
Chilly garlic sauce - 2tbsp
Hot red chilly sauce -1 1/2 tbspn
Soya sauce -1/2 tspn
Salt- 1 tspn
Sugar-1&1/2 tspn
Salt -1 tspn
Oil -3 tbspn

Method
-------------
Heat oil in a pan. Saute broccoli and mushrooms in it till it is half fried. cook it open as we want to retain the crispiness.Once it is done add the chilli flakes.Meanwhile in a separate and small pan saute onions, capsicum, garlic nd spring onion in 1 tspn oil and add peas towards the end. Mix this with the broccoli and mushroom and saute again. Now add the sauces one after the other and mix well. Add salt and sugar ,mix and cook for few more seconds and serve hot with rice

Kutti boneless kabas (means small kababs) of Chicken

Made this for my son . I have used ready made masalas for this. you can follow the below recipe to make it in a similar way.

Ingredients required
----------------------
Boneless chicken 200 gms cut to small pieces
Corn flour -2 tbsp
Chilli powder -1/2 tspn
Ginger-garlic paste- 1/2 tspn each
Salt -as required
chicken masala -1 tspn
lemon juice - juice of half lemon

Marinate chicken with all these and a pinch of food colour for 10 minutes. If you like to keep it for longer time then you need to keep it in fridge thus preventing the water oozing out of chicken pieces.

Deep fry in oil and serve hot. Garnish with fried curry leaves

Mushroom baby corn chilli -dry. A Simple and quick recipe

Experimented an easiest recipe to make chilli mushroom-babycorn without frying the mushrooms or baby corn and came out very nice. Can say very healthy in that way as the quantity of oil used is also less

Preparation time is less than 10 minutes
Recipe:
Mushrooms -200 gms slit into two halves
baby corn -5 nos chopped into fine bits
chilli powder -1 tspn
Onion -1 medium cubed
Capsicum -1 small or medium cubed
garlic -10 cloves squared
ginger -1/4 inch thinly chopped

soya sauce -1 tspb
tomato ketchup -1 tbspn
corn flour -2 pinches
food colour 1/4 pinch
salt as required
oil -just 2 & 1/2 tspn

Method:
---------
In a kadai dry saute the mushrooms and baby corns with some salt and 1 tspn chillipowder.( no oil and no water). keep on sauting for few seconds and u can see water oozing out of mushrooms. add ginger and garlic pieces now.allow the mushrooms and baby corn to get cooked in this water itself. don't add anymore water extra.allow all the water to get evaporated and keep on sauting in between.

once it is done add 2 & 1/2 tsbpn of oil on top of it. once it get heated add onion and capsicum and saute again. Add soya sauce now. add ketchup or chilli sauce also. mix very well. add food colour (optional if not particular on the looks) .

saute again till crisp. now sprinkle 2 pinches of corn flour on top and saute again. saute for some 2-3 minutes and garnish with spring onion and serve hot.
This is the recipe with a difference in preparation but no difference in taste. :)

Noodles Pakkoda

Noodles are Kid's all time favourite snack . So why cant we try out something from the normal way of cooking. This is very crispy and yummy too.

Recipe:

Maggi Noodles -1 small packet

Onion -1 big chopped thin

Green chillies -optional. or else you can add chilli powder too a pinch or more.

Besan / gram flour - enough to make a thick batter

can also add finely chopped ginger too if you like the taste. 

Boil the noodles as per the instruction of the pack. drain the water and dip in cold water. keep it aside to  drain the water completely.

Make a batter out of the ingredients listed  above along with the noodles and deep fry in oil . Serve hot the crispy noodles pakoda with Tomato ketchup.

Carrot Halwa - An excellent healthy dessert using carrot..this is our family's favourite.. always

This is Milk Maid Carrot Halwa -This recipee takes less than 10 minutes cooking time and also very sweeter than the one we make using milk.One more advantage of this recipee is its healthier than the pan made halwa as the ghee and sugar required are minimum.
Moreover the goodness of carrot is not lost by evaporation.

Ingredients:

Carrot - 4 big ones grated
Sugar -10 tablespoons (varies depends on the sweetness of carrot)
Ghee -6 table spoons
Milk maid-4 table spoons
cardamom (seeds crushed) -2nos 



Method.
-----------









In a pressure cooker add carrot, ghee and sugar. cook for 3-4 whistles. The ghee and sugar might have seperated on top now. Now add cardamom seeds crushed, and milkmaid. if there is excess water from sugar/ghee keep on stirring under medium flame to evaporate it out.if u want to mash the carrot can do it now or if u want it like flakes then leave as such. remove from fire when it starts thickening and garnish with nuts , pista and badam.

Bread Fingers - With bread and boiled vegetables

This is one more simple and easy to make snack that kids would love to finish :)

Recipee is very simple. 

Boil potato,carrot, french beans, capsicum, garlic, ginger, onions chopped with pepper ,salt and 1/2 tspn meat masala or gharam masala. Mash together all the ingredients with bread slices (crust removed), egg yolk (1 no), cheese grated(or butter) & chopped onions. 

Make small balls knead with fingers , roll on maida flour, egg white and bread crumps ( or powdered corn flakes). Deep fry in oil ( can also shallow fry turning the sides)
Serve with tomato sauce.

Bread Upma

One more delicious Breakfast item for Kids. Simple and easy to  make with whatever left over bread is remaining at home.You can also add boiled vegetables of your choice to make it more healthier.

. 

Bread -3 slices cut into cubes
Onion - 1 medium sized cut to small cubes
Capsicum -1/2 portion of small
Mustard seeds -1 tspn
Red chillies -3-4
salt - as required

In a kadai heat some oil and splutter the mustard seeds. Add chopped onions, and saute, add dry red chillies and capsicum too. Saute well till raw smell is gone. now add the cubes bread pieces and salt. Saute for few seconds and serve. This can be had as such and no side dish or curry is required for this..
Trust me the taste is so yumm and I love to make this often .

What to name this Paneer Dish ? Paneer Fritter's? Paneer Fries? or Paneer starters? But I would love to call this dish as " Kids Paneer " Because this is my son's Favourite.

How to make this? Take some corn flour and gram flour just to make a thick batter for 200 gms paneer. Add some salt, garlic paste, a pinch of chilli powder, and food colour less than a pinch (only optional .you can avoid this if allergic or health conscious)

Cut the Paneer into cubes, roll in the batter and fry in oil till crispy. Serve with tomato ketchup o green chutney.

Paneer Baby corn Manjurian in a much healthier way .. See the recipe for the secret :D

Paneer and Baby corn can be combined together to make a yummy manjurian in a much healthier way. I have not fried the pieces before making this manjurian and thereby the quantity of oil used is just 2 tbpn.
Here goes the method. As usual my recipe this time is also very easy to make and is done in less than 5minutes time. Kids would love to finish the plate.

Paneer -200 gms packet
Baby Corn -4 nos
 Cut both into square cubes

Onion -1 big
Capsicum -1/2 portion ( though I havent used in this now as it was not available in my kitchen)
Green chillies -2 slits ( if capsicum is there you can avoid this)
Garlic -10 cloves chopped

Soya sauce- 2tspn
Tomato sauce-1-2 tspn (depending on ur likeness for the sweety flavour)
chilli garlic sauce-1-2 tspn
Green chilli sauce- 1/2 tspn
Corn flour -3 tspn
water-4 tspn
Red chilli powder -1/4 tspn or red chilli paste 
Pepper powder -1/2 tsp

In a pan heat some oil and saute the baby corn. till it is half done add onion, garlic and capsicum one by one. No need to cook too much. Just sauting is enough. Now add the sauces one by one. saute again. Salt is not required as the sauces themselves contain salt content in it.  Now dissolve the corn flour in water and add to it. simmer the flame and again saute till dry and the sauces get coated over the vegetables. Finally add pepper powder and saute. Serve hot. 
Try this at home and enjoy and send me the feed back.. 

Honey Glazed Chicken with a difference.. see the recipe for more details

Just tried this out of my own imaginations.. There is some specialty in this honey glazed chicken this is made without frying the chicken pieces and have used very less oil.. Have to say it tasted superb . 

Here goes the recipe.

Marinated chicken with turmeric powder, Red chilli powder, 1/2 spn of coriander powder, ginger garlic paste and kabab masala (hence this reddish colour to the meat) and salt for few minutes

Onion -2 big
capsicum -1/2
garlic- 10 cloves chopped small
coriander leaves for garnishing
Tomato paste -100 gm
tomato sauce- 1 & 1/2 tspn
Honey -2 tspn
Lemon - 1/2 slice

Cook the marinated chicken in 2 cups of water till the meat is properly cooked and dry. In a kadai heat some oil (2 tsbsp) and add cubed onions and garlic .once the raw smell is gone add capsicum. saute for few seconds and then add the cooked chicken pieces to it. Now add tomato paste and saute well. Add tomato sauce. Once the sauce and paste is mixed well with the meat and it is dry add honey and saute. Finally squeeze lemon juice over the top and mix well. I made it very dry got it the same restuarant like taste too.
Tips to enhance its taste never put the lid on in between sauting. also saute well and make it fully dry so that it tastes too good and a bit crispy too.

Appam - Traditional Kerala Breakfast

Recipe for Appam 

--------------------

This is my version of making Appams . there are many other ways to prepare like adding grated coconut to the raw rice while grinding, adding cooked rice, adding coconut milk to the batter and so on. My Kerala friends ,please share ur recipes and tips if it is different.
Raw rice -2 cups
Urad dhal- 2-3 tbspn (soak seperately.this is just for softness, u can also add cooked boiled rice instead while grinding)
Sugar - 3 tspns
yeast -1/4 tspn

Soak the rice till it is soft .Grind to a medium loose batter with 2 tspn of sugar. dissolve yeast and 1 tspn sugar to slightly warm water . Add this to the batter and allow it to ferment. If the batter is too thick after fermentation u can add some water to make it loose.
How to make:
--------------------
Heat an Appam pan pour out one laddle of batter. .rotate the pan to get maximum spread . cover and cook till it is done.Enjoy with Chana masala or stew.

( can add poha 2-3 tbspn if required while grinding because some lots of rice available in the market will be very sticky and thick then u can add poha. or else u can avoid)

Puttu - A Traditional Kerala Breakfast

Puttu is believed to be the most healthiest breakfast in Kerala as it is steam cooked..
There are many varieties of puttu and these are the few that I have tried using wheat flour, with carrot filling and also with Rice. You can also try this with Ragi flour, bajra flour etc. And for the filling you can add fruits and vegetables instead of coconut

Method: 

Wheat flour /atta flour/ragi flour -3 atta scoops
grated coconut -1 cup( can add chopped  vegetables or chopped fruits too)

Sprinkle some salt on the flour and mix well. The softness and taste of puttu lies in the way you prepare the powder for it.

You have to sprinkle water on the flour every time and mix till it is fully wet but at the same time not sticky and remain powdery.
Add 1/2 cup coconut also to this as it adds on nice taste.
Fill in the mould with 1 tbsp of grated coconut first and then this is followed by wet puttu powder added till half of the mould , then again add 1 tbsp coconut followed by powder. Fill in this proportion till the mould is completely filled. Steam cook and serve with ripe bananas or chana masala.

Kerala Wheat Porotta

Wheat flour -2 atta scoops 
curd -1/2 cup
oil-2 tbsp
salt -as required
water -to knead the dough

Method:
---------
Mix the above ingredients to a smooth dough. Take care while adding water as curd itself helps in kneading the dough.

Make big sized balls and roll it over oil and keep it for 1-2 hrs.Roll each ball into a big sized chappathi that is very thin. If your chapathi board is a smaller one u can roll it on a clean table. cut it into 2 equal halves. fold each half into a fan shape and make a round out of it. Press the edge to the top of the dough ( as in picture). Keep it for few more minutes (30 minutes or till u are ready to make it).

Gently spread the circles to smooth chappathis by spreading oil on board. Heat both sides in a tava and can drizzle few drops of oil or butter on top. make all the porottas like this . Stack it in a row and press with inward force on the edges till the layers are nicely seperated. Serve hot with any curry of your choice.

Rice paayasam (kheer)

This is also called as "Paalpaayasam" in Kerala.If you have surprise guests at home you can try this as it is very easier to make and tastier too.

Recipee:
Broken rice -1 cup
Milk-1 ½ to 2  litre
Sugar - 4 spatula (I have used the curry spatula for measurement)
Milkmaid - 4tbspn ( if milkmaid is not there then add 1 spatula more of sugar and also 2-3 tspn of ghee)
Cardamom (seed crushed) -3 nos
Cashew nuts -roasted for decoration

In a pressure cooker add Washed rice and 3 cups (approximately 1/2 litre) of milk ( 1:3 ratio). Add sugar. Pressure cook for 4-5 whistles or cook for 25- 30 minutes in very low flame. Once it is cooled add the remaining 1/2 litre of milk, milkmaid, and stir till it thickens. Pour the remaining ½ litre of milk  towards the end. Add crushed cardamom seeds and roasted cashew nuts to decorate. Heat 1 tspn of sugar in a pan and make caramel and pour it on to the paayasam for getting that pink colour .Keep on stirring for few more minutes till you get that pinkish ,thick and yummy Paalpaayasam

Wheat Rava /Sambha Rava Unniappams

Recipe:
Wheat Rava - 1cup
Jaggery -1 ball (big)
Banana (small full ripened)-4 nos
Jeera powder and elaichi powder a pinch each

Soak rava in water for half day. drain the water and grind with banana and jaggery (remember to grind without adding water). Add elachi powder and jeera powder a pinch each to this batter.(if powders are not available u can add cardamom 3-4 and jeera seeds less than a pinch while grinding. Add a pinch of baking powder to the batter and leave it for 1 hr.
make unniappams as normal.. Can also add roasted coconut bits or cashew nuts also for extra taste. I avoided all these to avoid those extra calories ;)

This is very soft and yummy tasting unniappams and I am sure kids would love this

Sweet Unniappams (paniyarams) - A traditional snack of Kerala

Recipee :
-----------

Procedure
-Soak 1 cup rice for 5-6 hours. Drain the water thoroughly.
- Grind the soaked rice into a fine powder even when it is wet. Once the rice is powder. Remember one thing that is very important is do not add any extra water as it wont give the appams the desired softness. add 1/2 cup of grated coconut (optional .. without this also it tastes good) and grind it into a paste.Now add 1 cup jaggery and grind.Smash the banana and grind with the batter. Once you grind it with jaggery the mix will turn into a smooth batter form even without adding any water. It should have idli batter consistency.Leave it for min 1 hr

( The water content in the coconut , jaggery and banana are enough for grinding.)

- . Finally add the cardamom powder and a pinch of baking soda. Now heat 1 Tbl spoon of ghee and add to the batter. This gives fine flavour to the appam

-Now heat the appam mould. Fill it with 3/4 of oil. Pour the batter into the moulds. Once it is cooked on one side, it will automatically raise. Using a sharp ladle turn it upside down to cook it on the other side.

Drain the oil and sprinkle some sugar on top andserve..

Shahi Paneer ( with a difference)

And the difference is instead of Cashew paste I have added thick coconut milk to this (calorie conscious :D)

Paneer Burji

Awwwwwwwwww.. I cant simple resist the taste of this

Recipe

Paneer -100 gms grated
Onion - 1 medium sized chopped thin
Tomato -1 small
capsicum (if you want can take a quarter portion of it and chop thin)
Slit green chillies -2-3
Curry leaves and dhaniya leaves chopped few
turmeric powder a pinch
Red chilli powder -1/2 tspn
salt and oil as required

Heat some oil in a kadai, splutter some mustard seeds, saute one after another all the vegetables. add a pinch of turmeric powder, 1/2 tspn chilli powder and salt.

Add grated paneer and mix well. adjust the amount of salt and serve with rice or roti.

Paneer Money Bags

Money Bags ?? Yes these are money bags but the bags contain paneer and not cash :)

This is yet another kids recipe.. ..Are you some one who enjoy surprising your kid? then try this.. very crispy and yumm
 Simple and easy to make..And surely you will get to see that million dollar smile on ur child's face :)

Quantity required for 8 bags

Maida - 1 aatta scoop
Make a soft dough of maida using 1 tspn butter, 1 tspn oil, salt and water and a pinch of baking soda. Keep this dough for 15 minutes

For the filling
--------------
Paneer grated - 4 tbspn
Cheese grated -1 tbspn
Gharam masala -a pinch

Make small chappathis out of the dough and using a katori cut it to perfect rounds. Roll on the leftover pieces to thin strings. Fill inside the round small chapathis the paneer and cheese mixture bring up the edges together as we tie a cloth bag . Use the string pieces to roll around and tie the neck. Make two rounds otherwise it will split open.Press gently and fry in hot oil. it takes just dip and take time for frying. U will get crispy paneer money bags. Enjoy with tomato sauce.

Paalak Paneer

Haaaaaaa.. Calorie rich paalak and Paneer. How can an Indian resist the taste of this?

Here is my version of how I made this

The twist int he recipe is I have used Shallots and fresh whole masalas to grind . Check this out..

Palak one bunch
Paneer -1 pkt of 200 gm 
onion -2 medium
tomatos- 2 medium
Garlic -6-7 cloves
ginger-1/2 inch
shallots -5 nos
Green chilly -3 nos
curry leaves- few
cloves -2 nos
cinnanom -1/2 inch sticks 2 nos
cardamom -1 no
Pepper powder -1 tspn
Gharam Masala powder -1/4 tspn
Fresh Cream -1 tbspn

Blanch the palak and grind it to a smooth paste. Cut paneer to cubes. Grind small onions (shallots), garlic, ginger , green chilly, curry leaves, cloves, cinnamon, cardamom to a fine paste.

In a pan do the tadka using jeera and saute big onions, and then tomato. Add the paste of masalas saute nicely till the raw smell is gone. Then Add palak paste Add paneer, sprinkle reqd amt of salt . Cook till all the water content is evaporated and gravy is thick. Finally add fresh cream,pepper powder and gharam masala powderon top and cover and cook. 
This Palak recipe gives a nice flavour of the masalas and is definitely good if you really like to have a change from usual recipe.Enjoyyyyyyyyy

Methi Paneer Malai with Mattar

Have you heard about this combination? Try and find out...........;)

This is my husband's favourite.. Forget about the calories..Once in a while you can indulge in to such heavenly tastes

Recipe is as follows:

Paneer -200gm cut to cubes
Fresh Methi leaves - 1/2 bunch washed and chopped (can use kasuri methi too for that u need to soak it in little warm water for few min)
Mattar -few
Onion -1 big
Garlic- 2cloves
Ginger - 1 small chopped nicely
ginger garlic paste 1/2 tspn
Malai (home made) 1 cup
Cooking Butter -1 tbspn
Sugar - 1/2 tspn
Chilly powder -1 tspn
Turmeric powder- 1/4 tspn
Gharam masala -1/4 tspn
Veg masala 2 tspn
Mustard and jeera -a pinch each

Salt and oil as required.
Method
--------
Shallow fry paneer cubes in oil and keep aside .In a seperate pan pour some oil splutter some mustards & jeera, add onion , garlic, and ginger one after the other.add ginger garlic paste and saute.Add onions.
When the onion is almost golden brown add mattar, chilli powder, turmeric powder, vegetable masala . saute the masalas in oil. Now add the chopped methi and saute again till the masalas get coated over methi. Now add paneer . Sprinkle salt over this mixture. Mix everything.Cover and cook for 2-3 minutes. Now add butter to this and when it is melted add malai and sugar. Finally add Gharam masala and cover. garnish and serve.

Paneer Pizza

 Very simple and Kids favourite.. You can make this in 20 minute time( including preparation) using a ready made pizza base. So what are you waiting for? Surprise your kids with this amazing recipe..Here it goes

Take a ready made piza base and top it with the pizza base. If it is not available Add some ketchup or tomato sauce .Even sanwich spread will also serve the purpose :)

Arrange chooped onion, capsicum, tomato, and paneer bits on tope of the spread. sprinkle some chilli flakes and oregano flakes. Drizzle few drops of tomato ketchup , chilli garlic sauce(sweet one), grated butter or cheese and mayonnise. Can arrange the toppings according to your taste

Bake in Oven for 10 minute at 200 deg celsius. ( arrange the oven timing according the oven settings) This settings is as per LG Microwave oven

Paneer Manjurian - gravy

Yet another twist in making paneer by slightly adding a Chinese taste to it. I bet this is so awsome and is heavenly

Recipe:
Paneer- 200 gms
Capsicum -1 half
Onions cubes-1 big
garlic -10-15 cloves to one full pod (as per one's taste)

Corn flour and gram flour for frying
Chopped green chilly -1 tspn
Ginger- 1/2 " piece chopped
chilly flakes -1/2 tsp
Corn flour -3 tbspn for making white sauce
Pepper powder -2 tspn
Oregano -1/2 tspn
Soya sauce -5 drops
tomato sauce -2 tbspn
Sugar -2 tbsp

Salt and oil as required.

Method:

Roll the paneer cubes in the batter of gram+ corn flour with a pinch of salt added and just shallow fry the cubes
For making sauce
Pour some oil in a wok, saute cubed oinions, garlic, chopped green chillies and capsicum till the raw smell is gone.No need to saute till the colour changes.
Add  pepper powder, oregano flakes, soya sauce and tomato sauce to this and mix well. Dissolve 3 tbspn of corn flour in 3 cups of water and slowly add this to the mixture. Add sugar and required amount of salt. Once the gravy start thickening add the fried paneer cubes and keep the flame on very low. cover and cook till the paneer absorbs the flavour.
mmmmmmm yummmmmmmmm.. serve with Roti or Rice.

I wish u give me the feedback :)