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Malai Methi Paneer

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This dish is made of beautiful capsicums, methi leaves and of course paneer. For people who is not aware of paneer, it is fresh common cheese of India. Indian version of tofu . It’s very tasty. You get in many shops these days. It can be made at home as well. But it’s time consuming and also i think its same cost if we make it at home or buy at a shop.


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Paneer 🙂 I don’t know who found this. But I love him/her for that. It is  one of my personal favourite. As I am a vegetarian (yes, i am 😉  ) whenever I wanted to eat something special in Indian food, first thing that comes to my mind is Paneer. I have really great Friends and we used to celebrate the birthday mornings by making something special for the birthday person when we all stayed together. OMG! That used to be real fun. Miss you girls !!!! They are all non vegetarians . So when they wanted to make something on my birthday, first thing that would knock their mind is Paneer 🙂 and I will be super happy !

This dish is a rich dish with Onion, tomato and colourful bell peppers. I wanted to make it more colourful. So I used these colours. You can very well use the normal ones 🙂


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5.0 from 2 reviews
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MALAI METHI PANEER
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • In the first pan:
    Oil - 1 tbsp
  • Cumin/Jeera - ½ tbsp
  • Onions - 2 ( minced them very small)
  • Chillies - 2 (cut them small)
  • Tomatoes - 2 (chop them very small)
  • ginger garlic paste - ½ tbsp
  • Turmeric powder - 1 tsp
  • Garam masala - 1 tsp
  • Cumin powder -1 tbsp
  • chilli powder - 1tbsp
  • salt - 1½ tbsp (or as per your taste/ or add it after the gravy is ready also)
  • coriander powder - ½tbsp
    Second pan:
  • Butter - 2 small cubes or 2tbsp
  • Green Bell pepper - 1
  • Red Bell Pepper - 1
  • Paneer cubes - 15 cubes
  • Dry Methi leaves (kasoori methi) - 3 tbsp
  • cooking cream - 1 cup
  • Coriander - to garnish
Instructions
  1. Heat a pan in medium flame ,add some oil, cumin, onions, chillies and salt. Saute them till they are translucent.
  2. Add the ginger garlic paste, tomatoes and turmeric powder. Saute them for about 2-3 minutes in medium flame and then add the garam masala, cumin powder,coriander powder and ½ cup of water. saute them in medium flame till they ooze some oil out. You will surely oil oozing out from corners. switch it off when it happens so. usually it takes 5-6mins.
  3. Meanwhile, heat another pan in medium flame, add some butter, add the capsicums and paneer together. Crush the methi leaves and top it on this.Mix them carefully without breaking the paneer. Fry for three - five minutes.
  4. Add the onion tomato paste that we prepared before to this pan, add ½ cup of water. Make it boil for five minutes.
  5. Pour the cooking cream and mix gently. Let it boil. When you see oil oozing out on the top around 5-6 mintes later,switch off.
Notes
1. You don't have to fry paneer seperately for this recipe. When it gets sauted with bell peppers. The flavors of capsicum get into paneer nicely.
2. Cooking cream gives a rich flavor, so you should add it. DOn't skip it. You can use milk if you don't have cream
3. My salt level was perfect. But if you want more or less, you can adjust as per taste.
4. I wanted it to be colourful, so used green and red bell peppers. You can use any colours or just one.
5. I used dry methi leaves, i am not sure how it will taste with original ones.
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This will work with any bread / roti/ rice that you fancy 🙂

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Aval payasam with Jaggery

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Aval_Payasam_1_nameAval payasam is one of the easiest payasam recipes. I would say easiest sweet recipes I know. It can be done in a minute. I did this for Krishna jayanthi but had no time to post. For people who do not know what is krishna jayanthi, i have detailed a bit in pepper vada. So, just wanted to post it now 🙂

Aval is one of the fine ingredient which gives great taste and boils easily so its quick to make. I prefer to use jaggery instead of sugar as it is rich in iron and also healthier option than sugar.

 

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Aval Payasam with jaggery
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Aval/Poha/Rice Flakes – 1 cup
  • Jaggery – ½ cup broken nicely ( Adjust as per your sweet taste level)
  • Milk – 1½ cup
  • Cardamon powder – 1 pinch
  • Ghee – ½ tbsp
  • Cashews, raisins – 10 ( as per your taste)
Instructions
  1. Heat a pan with ½ tbsp of ghee, fry the cashews till it is golden brown. Remove it and keep it separate.
  2. Fry the aval in the same pan and keep it separate.
  3. In the sam pan, boil milk. When it is boiling nicely, add the fried aval and cardoman powder. Cook it in medium flame till it is done.
  4. Add the jaggery to it. And mix well. Don’t boil them more than a minute or two as there are chances to curdle them.
  5. Top the payasam with the fried cashews ☺ Payasam is ready.
Notes
1. Jaggery amount is approximate, you can adjust as per your taste.
2. I did not have cashews, so just used raisins. You can us raisins with cashews when you fry them.
3. Do not boil the mixture after jaggery for more than two minutes, as there are chances to curdle them.
4. You can also grind the aval/poha before dropping them in hot milk.
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Coconut ladoo/Coconut sweet balls

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Coconut Ladoos made with just only five ingredients and it melts in the mouth. They are specially made for festivals like diwali,ganesh chaturthi. You can make them even if there is no festival, no harm 🙂 . Kids love coconut a lot. Even the elder ones in our family will love it 🙂 Everyone has a kid inside us sleeping 😉 They can be made both by fresh coconut or desiccated coconut.

I made them with desiccated coconut. This time i am making for ganesh chaturthi. I made these beautiful ladoos to be offered as naivediyam or bhog to lord ganesha. Ladoos are one of the favorite food of lord ganesha. Apart from these ladoos, there are motichoor ladoos, rava ladoo and boondi ladoo.

Ganesh chaturthi, i have witnessed this festival from my young age. It is the hindu festival celebrated in the name of god Ganesha. He is the elephant-headed god and known to be a god as the remover of obstacles and the god of beginnings and wisdom. This festival involves installing clay idols of lord ganesha which are worshipped for ten days with herbals leaves,plants and immersed in a lake the idol and the herbal leaves. This tradition was introduced because after adding herbal and medicated leaves in lakes, the water in the lake becomes hygenic. In early days, people use to drink lake water and to protect people from infections and diseases , this tradition was introduced.

This festival is celebrated in many states of India. The recipes prepared for this festival differs from state to state. Some of them make sundals, some make modak or kozhukattai. Many people don’t use onions, garlic, spices for this festival. Check with your elders before doing so if you are preparing this for god. I always do the mothak or kozhukattai. So this time i wanted to try something different. That is the reason for these coconut ladoos. It takes only twenty minutes to come together, so its perfect for those looking for quick and easy sweet recipes for any festival.They are perfect for gifting too. You can play around the ingredients and proportions a bit depending on how much you like them.

My other favorite Indian sweets: Basundi, carrot ladoo,Gulab jamun, kala jamun, rice kheer, thaen mittai, rasgulla,coconut ladoo, coconut burfi, beetroot halwa aval payasam,rava ladoo, semiya kesari

My other favorite Indian snacks : Spicy curry leaves seedai,cashew pakoda, karasev/ chickpea snacks, ribbon pakoda,Spicy curry leaves murukku, Ribbon pakoda, Uppu seedai

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Coconut ladoos
Author: 
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10 ladoos
 
Ingredients
  • 1 cup of sweetened condensed milk
  • 1 cup of desiccated coconut
  • ½ cup of desiccated coconut for rolling
  • 1 tsp of butter or ghee
  • 7 raw almonds,chopped
  • 2 cardamon crushed
Instructions
  1. Heat the ghee and toast the almonds till it turns golden. Drain and keep it aside.
  2. To the same pan, add the 1 cup of desiccated coconut. Toast for a minute.
  3. To the same pan, pour the condensed milk on it. Mix well and cook on low flame.
  4. Cook it until the mixture quite thick and starts to roll like a ball. It will take around 7-10 mins.
  5. Add the roasted almonds, cool the mixture but not make it really cold. Cool it little so that you cna handle by hand.
  6. Just apply ghee in your hand, make round balls by taking that mixture in your hand.
  7. Roll this balls in the ½ cup of desiccated coconut. And keep it aside.
  8. You can store them in airtight container upto four days. I refrigerate them as it is coconut based dish.
Notes
1. If you have doubt to when you can switch off the heat, it is when the spatula will refuse to get stir any more and mixture will almost stick to your spatula.
2. you can also use fresh coconut but you cant store it for long time. So i prefer to use dessicated coconut. And also you have to cook the fresh coconut for a longer time since fresh coconut can be more moist.
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Orange Coconut Smoothie

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This is a great source of vitamin C, and help in increasing your immune system. And top of it, if you have cold & flu, it helps to reduce it. It has Orange, Coconut milk, ginger, vanilla and honey. As a whole it has amazing benefits. Ginger has been a treatment for cold for thousand of years. It’s a five-ingredient smoothie, which does wonders to us. If we have one smoothie similar to this for a day once, it’s really good for healththumbsup.

I am not really good at saying all this health related stuffs. But out of experience, I recommend oranges always. And I personally know that oranges are good for skin, hair and health. I have read that it’s good for skin and prevents aging faster nice.

I used the leftover oranges as I used the orange peel for Orangettes. I kept them in refrigerator covered for thirty minutes so that I can avoid ice much. And I used coconut milk, which was kept in refrigerator too.

You can even use the store bought orange juice and try this recipe instead of fresh oranges. It taste equally good. But fresh oranges/clementines has more nutritional value as we all know. If you wanted to get over the bottle of orange juice somehow as the expiry date is near by, then this is the best handy recipe.

I did this recipe with honey. If you don’t want honey on this recipe, use sugar.

5.0 from 1 reviews
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ORANGE COCONUT SMOOTHIE
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 large glass
 
Ingredients
  • Oranges – 4 peeled and cut roughly.
  • Ginger – 2 tsp crushed.
  • Coconut milk – 1 ½ cups
  • Shredded coconut – for garnishing
  • Honey – 2 tbsp (or sugar – 2tbsp)
  • Ice cubes –3-4
Instructions
  1. Blend the oranges, coconut milk, honey/sugar, ice cubes and ginger zest together in a blender for 2 minutes.
  2. Filter them if you don’t like the pulpy flavor.
  3. Garnish with shredded coconut.
Notes
1. I did this recipe with honey. If you don’t want honey on this recipe, use sugar.
2. You can even use the store bought orange juice and try this recipe instead of fresh oranges. I have tried it.
3. Filter them after blending if you don’t like the pulpy flavor.
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