Reshmi Paneer Recipe / Reshmi Paneer Masala Recipe / Paneer Recipes

Reshmi Paneer

Ingredients ground to a smooth paste

Cashew nuts - a handful

( soak it in hot water for 10 minutes)

Roma tomatoes - 2

Curd - 1/8 cup

( make sure its not sour)

Tempering

Oil - 1 tbsp

Jeera / Cumin seeds - 1/2 tsp

Other ingredients

Paneer cut into finger size - 6 oz

Coloured capsicum cut into strips- 3 cups

Sliced onions - 1/2 

Tomato - 1

( remove seeds and cut into thin strips)

Ginger and garlic paste - 1 tsp

Heavy cream - 2 tbsp

Crumbled khoya - 1 tbsp

Red chilly powder - 3/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Jeera powder - 1/4 tsp

Oil 1 tbsp

( to slightly saute onion,tomato and capsicum)

Method

Heat 1 tbsp of oil and saute onion , capsicum and tomato till colour changes ,do not over fry and loose the crunch. Keep it aside.

In the same pan add 1 tbsp oil and temper it with jeera,

Lower the flame and add the dry masala powders and ginger / garlic paste saute till raw smell has disappeared. Do not burn them.

Immediately pour the ground  masala and saute till oil separates the masala.

Keep stirring otherwise there are chances of curdling.

Pour some water and cook the gravy till thick.Add the sauted onion,capsicum,tomato and panner give a mix cook for a minute and switch off the stove.

Lastly add the cream and khoya and serve as a side dish for roti or Jeera rice.

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Vendhaya Idli and Dosa / Fenugreek Idli and Dosa / Methi Idli and Dosa

Methi Idli

Ingredients

Idli rice - 2 cups

Methi/Fenugreek/Vendhayam - 2 tbsp

Salt to taste

Method

Wash and soak rice and methi together for 4 to 5 hours.

Grind this using a wet grinder or mixi to a semi thick smooth fluffy batter.

Add salt mix well and leave it to ferment overnight.

Next day beat the batter well ,grease Idli plates pour a ladle of batter and steam till cooked.

For dosa dilute the batter and make dosa.

Serve hot with any chutney you like.

Vendhaya Dosa 

Note:

a) Use wet grinder to get best result.

b) If the batter is not fermented well then your idli will not come out good.

c) This Idli will not be as soft as the regular Idli.

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Rusk Shahi Tukda / Hot Rusk Shahi Tukra / Shahi Tukda With Rusk / Hot Rusk Pudding

Rusk Shahi Tukda

Ingredients for syrup

Sugar - 1/4 cup

Water - 1/2 cup

Saffron - a pinch

Cardamom powder - a pinch

( Dissolve sugar in water and give a boil till you get a thin syrup consistency. Switch off the stove and add the cardamom powder and saffron, mix and keep it aside)

Ingredients for the milk

Whole milk - 2 cups

Heavy cream - 1/8 cup

Sugar - 1 tsp

Cardamom powder - a pinch

Saffron - a generous pinch

Rose essence - few drops

Powdered almonds and pistachio - 1 tsp each

( Boil milk,sugar and nuts powder cook till they are slightly thick. Switch off the stove and add the heavy cream, rose essence , cardamom powder and saffron , mix till combined)

Other ingredients

Suji Rusk or any Rusk - 6 pieces

Chopped nuts for garnish

Cherry for decoration

Hot Rusk Pudding

Assembling

Dip each rusk piece into the warm sugar syrup and place in on a tray or plate.

Pour the warm milk on top sprinkle the chopped nuts decorate with cherry and serve immediately.

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How to Make Crispy Chickpeas in an Air Fryer / Air Fried Spicy Roasted Chickpeas / Crispy Air fryer Chickpeas Recipe

 

Crispy Air Fryer Chickpeas

Ingredients

Chickpeas - 1 cup

( soaked it in water overnight, next day wash once and remove excess water by placing them inside a strainer)

Salt to taste

Red chilly powder - 1/2 tsp

Corn flour - 1 & 1/2 tbsp

Oil 1 tbsp

Method

Take a bowl add oil,cornflour,salt,chilly powder and chickpea toss well till they are well coated.

Line the Gourmia air fryer inner plate with an aluminum foil , prick once in the middle with a fork and spray with some oil.

Pre. heat the air fryer at 375 deg.F for 15 minutes spread the chickpeas evenly as a single layer.

Do not over lap or crowd the plate and start frying.

After 8 minutes shake the basket and cook for remaining minutes.

Each air fryer is different so temperature and time may vary.

Once one cool for a minute and enjoy!

Note:

Canned chickpeas can be used but timing and temperature may differ.

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Snake Gourd Pakora / Pudalangai Pakoda / Snake Gourd Fritters / Potlakaya Pakoda

Pudalangai Pakoda

Ingredients

Snake gourd / Pudalangai - 1 medium size

( remove seeds and cut into semi thin circles)

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Fennel seeds - 1/4 tsp

Ginger / Garlic paste - 1/2 tsp

Rice flour - 3 tsp (heaped)

Besan - 6 tsp ( heaped)

Corn flour - 2 tsp ( heaped)

Water very little

Oil to deep fry as needed

Snake Gourd Pakora

Method

Take a bowl add all above ingredients except oil and water and toss well .

Sprinkle water little by little and mix till the masala is coated to the snake gourd.

Do not add too much water and make it like a bajji batter then your pakoda will not turn out crisp.

Heat oil in a pan and drop the snake gourd slices, in medium high flame deep fry till light golden brown and crisp and all sides.

Remove on a kitchen tissue for excess oil to absorb.

Enjoy with tea!

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Air Fryer Raw Banana Fry / Air Fried Raw Banana / Spicy Raw Banana Fry In Air Fryer / Vazhakai Fry Using Air Fryer

Raw Banana Fry Using Air Fryer

Ingredients

Raw banana - 1

( peel out the skin and cut into semi thick slices)

Salt to taste

Hing - 1/8 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Water few drops

Oil - 3 tsp

Method

Line the air fryer inner plate with an aluminum foil , prick once in the middle with a fork and spray with some oil.

Take a plate add all above ingredients and mix well make sure all the slices are well coated with the masala.

Pre.heat the air fryer at 400 deg.F and set temperature to 12 minutes.after pre.heat arrange all the pieces on top of the air fryer plate.Leave some space in between do not over lap and start the time.

After 8 minutes it says to TURN the food and cook for remaining minutes.

Once done switch off and enjoy!

Note:

a) I have used Gourmia Air fryer, each fryer is different so temperature and cooking time will vary.

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Malabar Special Welcome Drink / Ice Cream Vellam / Ice Cream Water - Summer Drink Recipes

Malabar special welcome drink

Ingredients

Milk - 2 cups

Any flavor custard powder - 3 tsp

( diluted with little milk)

Sugar - as needed 

Chopped apple - 1 small

Pomegranate - 1/4 cup

Sabja seeds / Basil seeds - 2 tsp

( soak it in water for 10 minutes)

Ice cubes few

Method

Heat milk in a pan when boiled lower the flame and add sugar and custard powder.

In low flame cook till raw smell has disappeared and its slightly thick.

Switch off the stove,cool the mixture and keep it in fridge.

Just before serving add few ice cubes in a mixi jar pour the chilled custard and beat till frothy.

Take a tall glass add the chopped apples and pomegranate pour the beaten custard milk lastly top it with the soaked sabja seeds.

Garnish with chopped apple and pomegranate and serve immediately!

Note:

a) Use any flavour custard powder for this drink.

b) Do not make the custard too thick,if its thick add some milk to dilute.

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Moongh Dal Idli / Yellow Moongh Dal Idli / No Rice Moongh Dal Idli / Pasi Paruppu Idli

Moongh Dal Idli

Ingredients

Yellow moongh dal -1 cup

Urad dal - 1 cup

Salt to taste

Eno -1 tsp

Pasiparuppu Idli

Method

Wash well and soak moongh dal and urad dal together for 3 to 4 hours.Using a grinder or mixi grind to a smooth thick batter.Add salt mix and leave it to ferment for 8 hrs.

Just before making Idli add ENO fruit salt mix and pour immediately into the greased Idli plates.

Steam for 7 to 8 minutes or till cooked.

Serve hot with any chutney you like.

To make it more colorful today i added some vegetables poured it into a round shape pan and steamed it.

Cut into desired shape and serve hot with chutney of your choice.

Yellow Moongh Dal Idli

Ingredients

Mixed vegetables - 1 cup

( I used finely chopped capsicum,carrot,peas)

Chopped green chillies - 6

Chopped coriander leaves and red chilly flakes for garnish
Tempering
Oil - 2 tsp
Mustard seeds,urad dal -each 1/2tsp
Hing-a pinch
Curry leaves chopped-little
Method
Heat oil in a pan and temper it with above ingredients.

Add the vegetables and saute for a minute. Cool the mixture and add it into the batter.

Just before making idly mix the ENO fruit salt mix the batter well.

Pour it in greased idli plate or any shape greased contained and steam immediately till cooked.

Garnish with chopped coriander leaves,red chilly flakes and serve hot with any chutney you like.

Note:

Tempering with mustard seeds and pouring on top of the Idli as a garnish is optional.

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Ashgourd Pomegranate Salad / Ashgourd Salad / Simple Salad Recipes

Ashgourd Pomegranate Salad

Ingredients

Ash gourd grated - 1 cup

( peel skin grate the ash gourd and squeeze out the water.Do not discard the juice add little salt and drink or add it to any gravy)

Pomegranate - 1/4 cup

Chopped coriander leaves - few

Salt and pepper to taste

Curd - 1/2 cup

Crushed roasted peanuts - 2 tsp

Ash Gourd Salad

Method

Take a bowl mix all above ingredients together and serve immediately!

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Malabar Special Aval Milk / Aval Milk / Avil Milk / Sweet Poha Milk / Rice Flakes Milk Shake / Flattened Rice Milk Shake

 

Aval Milk

Ingredients

Aval /Poha  - 1/4 cup

( roast the poha till they are crisp)

Cold milk - 1 cup

Sugar as needed

Mashed ripe banana - 1

Raisins - 1 tsp

Roasted peanuts - a handful

Cherry for decoration

Sweet Poha Milk

Method

Take a tall glass add the mashed banana at the bottom sprinkle the roasted aval add needed sugar next add the roasted peanuts and raisins lastly pour the cold milk.

Repeat the same till you reach the top,garnish with cherry and serve immediately as a refresher.

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