Ingredients
- Milk 1 ltr
- Lemon 2 to 3 tbspn
Method
- Boil the milk
- Add lemon juice to it and let it boil for 5 mins
- Paneer gets splitted from water content in the milk
- Filter out the paneer and refrigerate it
- Paneer is ready. Cut it into required shapes as required or grate it.
Ingredients
- Palak 1 cup
- Onion 1
- Coriander leaves 1 cup
- Wheat powder/Aatta 3 cups
- Green chillies 1 to 2
- Salt
- Ghee 2 to 3 tbspn
- Oil
Method
- Clean Palak with water and make a puree of it by blending it in mixer.
- Mix atta with palak puree , blended onion, blended coriander leaves, finely chopped green chillies & salt.
- Keep adding water simultaneously and make a dough out of it.
- Add ghee to the mixed dough and keep it aside for about ½ hour for gluten formation (protein).
- Take a ball out of the dough.
- Roll the dough to thick parathas in circular shape.
- Heat the roti tawa add some oil.
- Place the rolled paratha on the tawa until fried thouroughly.
- Turn the other side of the paratha and add some oil.
- Once both the side of paratha is fried serve it with some curds/butter/pickle.
Ingredients
- Milk 1ltr
- Milk powder 50g
- Sugar 10tbspn
- Lemon juice 2 tbspn
Method
- Prepare fresh paneer (Boil milk & add lemon juice to it and boil for about 5mins. Filter out the paneer).
- Add milk powder to the paneer.
- Add Sugar to it.
- Heat the mixture and keep stirring for about 5 mins in low flame.
- Refrigerate it for about an hour.
- Milk peda is ready to serve.
Ingredients
Raw mango 1- Jaggery/Gud 3 tbspn
- Dry red chilles 3
- Red chillie powder ¼ tbspn
- Coriander powder ¼ tbspn
- Oil 2 tbspn
- Mustard
- Curry leaves
- Salt
Method
- Heat the pan.
- Add oil, mustard, Red chillies and curry leaves.
- Add chopped mango and 2 cups of water.
- Add Salt to taste, red chillie powder & coriander powder.
- Boil the pachidi for sometime, once the water starts drying up add jaggery to it.
- Mango pachidi is ready to serve with some cooked rice.
Ingredients
- Rice 2 cups
- Lemon juice 4 tbspn
- Red chillies 3
- Curry leaves few
- Urad dal 1 tbspn
- Chana dal 1 tbspn
- Oil ½ cup
- Turmeric ½ tbspn
- Water 4 cups
- Salt 1 tbspn
Method
- Boil rice with water in cooker for 5 to 7mins.
- Spread the boiled rice on a plate and allow it to cool thoroughly. Add salt, lemon juice and turmeric powder to it.
- Heat the pan, add Urad dal, chana dal, curry leaves & Red chillies to it.
- Add the cooled rice and keep stirring for about 7 to 10 mins.
- Serve lemon rice with potato or brinjal sabji.
Ingredients
- Spinach/Palak – 1 bunch
- Paneer 200g
- Garam masala
- Red chillie powder ½ tbspn
- Coriander powder½ tbspn
- Salt
- Onion-1
- Tomato-1
- Cooking oil
Method
- Wash Spinach/Palak, Place in cooker with 2 cups of water added to it. Let it cook for about 5mins. Blend the boiled Spinach/Palak.
- Take 2 cups of water, bring it to boiling point. Stop the flame add the frozen paneer. Filter out the paneer once it becomes softer (after 10mins).We can skip this step 2 if the paneer is freshly prepared.
- Heat a pan, add 1 to 2 tbspn of oil. Add finely chopped onion, fry until the onions turn golden brown. Then add finely chopped tomatoes. Add a pinch of turmeric powder, ½ tbspn of Garam masala. Keep mixing the gravy for some time until the added masala gets mixed up with the onion & tomatoes. Add the Spinach/Palak puree. Add Salt to taste. Add red Chillie powder coriander powder. Add little water if required. Finally add the softened Paneer and let boil the gravy for 10mins.
- Palak Paneer is ready to serve with rice or roti.
Ingredients
- Fruits of your choice
- Milk 4 cups
- Custard powder 2 to 3 tbspn
- Sugar 2 cups
- Honey
Method
- Chop all the fruits.
- Boil milk with sugar.
- Mix Custard powder with normal water, make it a paste and add it to the boiled milk. Re-boil the milk until it becomes condensed/ thickened. Let it to cool.
- Add fruits to it and refrigerate for an hour.
- Garnish it with some honey.
- Fruit Salad is ready to serve.
Ingredients
- Carrot 4
- Sugar 1 cup
- Ghee ½ cup
- Milk 4 cups
Method
- Peel Carrot, boil them in cooker for 5 mins.
- Blend the carrot.
- Boil Milk and allow it to cool.
- Add blended carrot puree to it.
- Add Sugar and keep stirring the mix until the milk gets condensed.
- Heat ghee in a pan and add the condensed mix.
- Boil the mixture for 3 to 4 mins.
- Refrigerate the halwa for about an hour and serve.
(OR)
- Grate 4 carrots.
- Heat ghee in a pan, fry it for about 5 mins.
- Add 1 cup of milk.
- Add sugar 1 cup and allow the mix to get condensed.
- Refrigerate the halwa for about an hour and serve.
Ingredients
- Coconut 1 cup
- Green chillies 3 or 4
- Salt
- Ginger small piece
- Oil 1 tbspn
- Mustard
- Curry leaves
- Urad dal
- Chana dal
Method
- Blend chopped coconut, green chillies, ginger & salt in mixer along with some water.
- Heat a pan add oil.
- Add mustard and wait until it crackles and then add urad dal, chana dal & curry leaves.
- Add this tempered oil and curry leaves over the prepared chutney.
- Add some more water if required based on the consistency you need.
- Serve the chutney along with idly, dosa, bajjiya etc.
Ingredients
- Rava 2 cups
- Water 4 cups
- Sugar 1 cup
- Kesar powder/Food color 1 pinch
- Dry grapes few
- Cashew few
- Ghee 1 cup
Method
- Heat a pan and fry rava until turns golden brown.
- Heat a pan add ghee.
- Add some cashews and dry grapes.
- Add water and bring it to boiling.
- Add sugar & kesar powder.
- Add rava and keep mixing the mix while adding rava.
- Let it boil for 5mins and then mix the sheera well.
- Close the pan with a lid and let it boil for 5 to 7 mins on low flame.
- Mix the Sheera well.
- Rava Sheera is ready to serve.
