MATAR PANEER

 

Prep Time      : 15 mins
Cooking Time  : 20 mins
Serve : 4

INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Onion paste  - 1 onion
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Garam masala    -   1 tsp
Tomato paste  -   1 tomato
Oil   - 2 tbsp
Milk - 1 cup
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan add paneer cubes fry and take off now add matar and fry and take off from the pan and dip the fried paneer and matar into the milk for ten mins.
 Heat oil in the same pan add cumin seeds to crackle
. Add onion and ginger garlic paste and saute  till onion turns golden brown now add tomato paste and mix well
.Add ginger garlic paste,turmeric powder, coriander powder, red chilli powder, salt and mix well
.Now add tomato paste and add some water n saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add paneer and matar with milk and mix well
. Add water and bring to boil
.Cook till peas are tender.
Add garam masala and mix well.
Garnish with coriander leaves,serve hot

JAGGERY THEKUA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve: 2

 
 INGREDIENTS

 Wheat flour - 2 cup 

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and half cup of water and cook until jaggery melt now turn off the flame Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and melted jaggery to get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry thekua in hot oil until golden brown.
 Drain and serve

BOONDI RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Boondi - 1/2 bowl 

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and green chilly into it.

 Serve chilled boondi raita with biryani.

INSTANT GREEN CHILLY PICKLE

 

Prep Time  : 15 mins no
Cooking Time  : 5 mins
Serve  : 4 - 6

INGREDIENTS
Green chilly  -  100 gms
Lemon juice  -  4 tbsp
Fennel seeds  -  1/2 tsp
Mustard seeds/ - 1 tsp
Fenugreek seeds  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Asafoetida  -  a pinch
Turmeric powder  -  1/3 tsp
Salt  -  to taste
Mustard oil  -  4 tbsp

METHOD
Wash and cut the green chilly and pat dry.
Dry roast the all the spices except turmeric powder.
Once cooled,grind coarsely and mixed  in the green chilly and also add the salt.

Add lemon juice and mix it well.
Heat oil in the pan,once cooled add into the green chilly pickle.
Now ready to eat green chilly pickle.

SWEET TOMATO CHUTNEY

 

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS-
Fresh chopped tomatoes- 250 gms
Turmeric powder- 1/2 tsp
Red chilly powder- 1/2 tsp
Salt- little pinch
Sugar- One and half cup
Fenugreek seeds- little pinch
Oil- 1 tbsp


METHOD-
Wash and chop tomato
Heat oil in a pan
. Put the fenugreek seeds to crackle
. Add chopped tomatoes in the pan
. Add turmeric powder, red chilly powder, salt and saute.
 Let the tomato cook for 5 minutes.
 Add sugar and simmer.
 Cook well till it gets thick
. Serve chilled.

RAVA UTTAPAM

 

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rava   -  1 cup
Curd  -  1/2 cup
Salt  -  to taste
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Finely chopped french beans -  2 tbsp
Oil  2 tbsp

METHOD
Take a bowl add rava,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add onion,capsicum,carrot,beans,green chilly  and coriander leavesand mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Add capsicum and carrot on it.
Flip when done on one side.
Serve hot with green chutney.

MEETHA SHAKARPARA

 

Prep Time : 15 mins

Cooking Time  : 30 mins
Serve  : 4 - 6

INGREDIENTS
All purpose flour  -  2 cup
Semolina  -  1/2 cup
Sugar  -  1/2 cup
Clarified butter  -   4 tbsp
Fresh cream   -  2 tbsp
Green cardamom powder  -  1 tsp
Oil  -  for frying

METHOD
Take a large bowl add all above listed ingredients. and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Divide the dough two part.
Now roll a dough and cut into diamond shape.
Heat enough oil in a pan.
Place the sweet shakarpara  for frying.
Fry in small batches.
Deep fry in medium heat oil until golden n crispy.
Drain and serve.