Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

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Quinoa & Sweet Potato Cutlet

Ingredients

Finely shredded or chopped vegetables-1 cup

(I used cabbage,carrot,beans)

Boiled & mashed sweet potato-1/2 cup

Cooked quinoa-1/4 cup

Boiled & mashed potato-1

Chopped onion-1tbsp

Ginger & Garlic paste-1/2tsp

Chopped coriander leaves-a handful

Red chilly powder-1/2tsp

Coriander powder-1/4tsp

Turmeric powder-1/8tsp

Salt to taste

Garam masala-1/4tsp

Other ingredients

Oil-to fry

Bread crumbs & beaten egg

Method

Heat 1tsp of oil fry onion till transparent.Add the vegetables,ginger & garlic paste,salt dry ingredients & fry for 2 minutes.Switch off the stove cool a bit & mix the potato,coriander leaves,cooked quinoa & sweet potato.Mix it well & take a small ball & slightly flatten it.Dip it in egg & roll it in bread crumbs.Heat oil in a pan & shallow fry it.Serve it with ketchup.

Fresh Apricot Raita

Ingredients

Fresh chopped apricot-8

Raisins-2tsp

Chopped coriander leaves-1tsp

Chopped green chillies-1

Chopped or grated ginger-1/2tsp

Salt to taste

Curd-2 cups

Oil-1/2tsp

Jeera-1/2tsp

Method

Heat oil in a pan temper it with jeera.Add the green chillies,ginger,raisins & apricot.Cook till apricots are soft & switch off the stove.Beat curd with salt & mix the cooled apricot mixture.Garnish it with some fresh chopped apricots,coriander leaves & raisins.Serve it cold.

Pear & Celery Drink

Ingredients

Chopped pear-1

Celery stick-1

Ginger-a small piece

Salt a pinch

Agave nectar-to your taste

(or sugar/honey)

Lime juice-1/4tsp

Method

Blend everything together in a mixi with some water.Filter it & serve it cold with ice cubes.

Award

Thanks Smita & katta meetha theeka for the cute Award.Friends please feel free to pick it up from me.....

Golden Fried Snow Peas

Ingredients for the batter

Maida-3tbsp

Corn flour-1tbsp

Soy sauce-1/8tsp

Chilly garlic sauce-1/4tsp

Salt & Pepper to taste

Cooking soda-2 pinch

Other ingredients

Snow peas-required amount

Oil to deep fry.

Method

Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Chicken Kofta Biriyani

Ingredients for Kofta

Ground chicken-1 & 1/2 cup

Salt to taste

Turmeric powder-1/8tsp

Pepper powder-1/8tsp

Garam masala-1/2 tsp

Roasted jeera powder-1/2tsp

Chopped green chillies-2

Chopped onion-3tsp

Ginger & Garlic paste-1/4tsp

Chopped coriander leaves-little

Oil-to deep fry

Ingredients for the gravy

Oil-4tsp

Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1

(whole spice)

Sliced onion-1/2

Chopped tomato-1

Coconut milk-6tsp

(I used the thick milk in tin)

Salt to taste

Turmeric powder-1/8tsp

Red chilly powder-1/2tsp

Chopped mint & coriander leaves-little

Ginger & Garlic paste-1tsp

Ingredients for the rice

Basmati rice-2 cup

Water-2 & 1/2 cup

Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp

Ghee-1tsp

Salt to taste

Garnish

Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut

Method

Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.

Quinoa Sponge Dosa

Ingredients

Quinoa-1/2 cup

Brown rice-1/2 cup

Aval(Poha)-1/2 cup

Uraddhal-1/8 cup

Butter milk-1 cup

Salt to taste

Cooking soda-1/2tsp

Oil-to make dosa

Method

Wash & soak all above ingredients(except salt & cooking soda) overnight.Next day grind it to a smooth semi thick batter.Add salt & cooking soda just before making.Pour a ladle of batter on a tawa,spread it slightly.Pour oil around it,cover & cook it both sides till done.Serve it with any side dish you desire.

Cracked Wheat & Ridge Gourd Skin Chutney

Ingredients

Ridge gourd skin-1 cup

Green chillies-2

Ginger-a small piece

Coconut-3tsp

Salt to taste

Hing-1/2tsp

Cracked wheat-1/8 cup

Urad dhal-1tsp

Channa dhal-2tsp

Jeera-1/2 tsp

Coriander seeds-1/2 tsp

Oil-1tsp

Method

Heat 1/2 tsp of oil fry cracked wheat,dhals,jeera,coriander seeds & hing till light brown colour.Keep it aside.Heat 1/2 tsp of oil & fry ridge gourd skin,green chillies,ginger & coconut till light brown.Cool everything & grind together with salt to a smooth paste.Serve it with hot rice or with any tiffin.

Watermelon Granita Recipe

Watermelon Granita

Ingredients
Fresh watermelon juice-3 cups
Sugar-3tsp
Lime juice-2tsp
Method
Mix all above ingredients together till sugar dissolves.
Place the mixture in a shallow container and put it in the freezer.
Take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid.
Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.
Garnish it with mint leaves & serve immediately

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