Paneer Makhani

Paneer Makhani

Ingredients

Cottage cheese                                                                                           200 grams

Tomatoes                                                                                      3-4 (ripe & medium)

Cream                                                                                                            3 tbsp

Ginger Garlic paste                                                                                         1 tsp

Green chillies                                                                                                1-2 (slit)

Chilli powder                                                                                                 1/2 tsp

Bay leaf                                                                                                           1-2

Garam masala powder                                                                                 1/2 tsp

Sugar                                                                                                        1/2 - 1 tsp

Ginger                                                                                                         1/2 inch

Kasoori methi                                                                                               1/2 tsp

Butter                                                                                                          2 - 3 tbsp

Water                                                                                                        1 & 1/2 cup

Salt                                                                                                            As required

Preparation

Wash the tomatoes, chop them and grind them in a blender to make a smooth puree.

Take a kadai, melt butter, add bay leaf and saute for seconds. Then add ginger garlic paste and saute again.

Now add the tomato puree and stir well. Add red chilli powder and saute the mixture well till the fat leaves.

Keep stirring on low flame for 10-15 minutes. Add water to it and keep it in low flame till the gravy thickens.

Add the slit green chillies and ginger julienne (cut into thin long strips), stir for a minute.

Then add kasoori methi and sugar, stir well.

Add the paneer cubes and allow it to boil for 2-3 minutes till the paneer is cooked.

Atlast add cream and stir it slowly. Switch off the stove and sprinkle garam masala powder, stir it again so that it blends well with the gravy.

You can have it with roti, naan or ghee rice.

Chilli Garlic Cassava

 Chilli Garlic Cassava

Ingredients

Tapioca                                                                                             1 1/2 cup

Rice flour                                                                                          2 1/2 tbsp
Turmeric powder                                                                                 1 tsp

Garlic                                                                                                10 cloves

Green chillies                                                                                       3-4
Pepper                                                                                               2 tsp
Salt                                                                                                As required
Onion                                                                                               1 (small)
Lemon                                                                                              1 (small)
Curry leaves                                                                                      A sprig
Oil                                                                                                      To fry

Preparation

It's a easy recipe and can be eaten as evening snack too.

Peel off the skin, cut the tapioca into small, not too small pieces.

 Boil it adding salt and turmeric powder.

Grind rice flour, garlic, green chillies, pepper and salt. If you wan to make it more spicy, increase the quantity.

Marinate the tapioca in this ground mixture and keep it aside for atleast 20 minutes so that it blends well.

Take a kadai, heat oil and deep fry the marinated tapioca. Serve it in a plate.

In the same oil, fry some sliced onions, curry leaves and garnish it, also squeezing lemon juice to make it more yummy !

Egg Idli Curry

Egg Idli Curry

Ingredients

Eggs                                                                                                           4 - 5
Onion                                                                                                     2 (medium)
Green chillies                                                                                               3-4
Tomato                                                                                                   1 (sliced)
Garlic                                                                                                      4-5 cloves
Cinnamon                                                                                              1 small piece
Cardamom                                                                                                   2
Coconut milk                                                                                          1/2 cup

Turmeric powder                                                                                     1 tsp
Salt                                                                                                         To taste
Oil                                                                                                            2 tbsp
Curry leaves                                                                                             A sprig
Coriander leaves                                                                                   To garnish

Preparation


Boil the eggs in an idli plate. It comes out as shown in the picture.

Take a kadai, heat oil, add cinnamon, cardamom, curry leaves, onion and saute it well.

Then add garlic, green chillies, a pinch of salt, turmeric powder and saute again. You can make it more spicy adding more chillies as per your taste.

Allow it to cool and grind it. Saute one tomato and add it to the masala.

Boil the masala for 5 minutes till the raw smell goes.

Now add coconut milk and salt. When it starts boiling add the egg idli and garnish it with coriander leaves.

Beetroot Halwa

Beetroot Halwa

Ingredients

Beetroot                                                                                        3-4 (big)

Milk                                                                                                 1/2 ltr Sugar                                                                                            250gms

Cardamom powder                                                                         1 tsp

Ghee                                                                                              3 tbsp

Cashewnuts                                                                                    8-10

Preparation

Peel off the skin, wash and grate the beetroot.

Cook the beetroot adding milk to it. Stir it often. You can also pressure cook it for 3 whistles.

When it is cooked well, add sugar (blend the granulated sugar into fine powder) and stir it well.

Let the milk get completely absorbed.

When  it is almost absorbed, add 2 tbsp of ghee & cardamom powder to it and cook it for two more minutes till it is completely absorbed.

Take a small kadai, add 1 tbsp ghee, fry the cashewnuts and garnish it.

You can adjust sweetness as per your taste. If you wish to make it more tasty, add khoya and make it more yummy :-)

Yummy Beetroot Halwa is ready ! It is rich in iron and good for anaemic patients.