Kesar paneer ladoo/ paneer malai ladoo

 Kesar paneer ladoo/ paneer malai ladoo 

Kesar paneer ladoo is quick, easy and delicious ladoos. This recipe is prepared by curdling the milk at home. It has a rich, creamy, smooth texture and anybody can make it quickly. 

Ingredients -
Double toned milk : 3 pkts or  (1500 ml) or (1-1/2 ltr)
Whipping cream : 200 ml
Lemon juice : 4-5 tbsp
Kesar few strands
Elaichi powder : 1 tsp
Rose water : 1 tbsp
Powder Sugar : 1/2 cup or to taste
Raisins : 3 tbsp
Almonds : 3 tbsp chopped 

Method : 

1. Take milk in a heavy bottom pan. Mix whipping cream. Boil milk on medium flame. Slow the flame. Add lemon juice and mix. When milk curdles slow the flame and let it cook for 5 min. Switch off the flame. 

2. Drain paneer, leave behind 1/2 cup water in the paneer. 

3. Now cook on slow flame stirring occassionaly till the water dries up completely. Switch off the flame.

4. Now add elaichi powder, kesar and rose water. Mix well. Let it cool completely.

5. Now add powdered sugar and nuts, mix well using your hands. 

6. Grease hands with little oil and make into small ladoos. 

7. Grease the plate and place ladoos in it. Keep it in a fridge for 1 hr.

8. Kesar paneer ladoo are ready to eat.

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Mix veg pakora in appam pan

 Mix veg pakora in appam pan 

Quick recipe tip -

1. Adjust spices according to taste.

2. Add veggies according to taste.

Ingredients -

1 cup besan

2 tbsp suji

To taste salt

Pinch turmeric powder

1/2 tsp red chilli powder

1 tsp chat masala

1/2 tsp ajwain

3 potatoes thinly sliced

5 tbsp spinach chopped finely

1 onion chopped finely

1 green chili grated

1 tsp ginger grated

As needed water

2 pinches baking soda 

Method -

1. In a bowl add besan, suji, salt, turmeric powder, red chili powder, chat masala, ajwain and water. Mix well to a smooth lump free pakora batter. Add potatoes, onion, green chili, spinach, ginger and mix well. Add baking soda and mix well. 

2. Heat appam pan. Drizzle little oil in appam holes. Add a spoonful of pakora batter in each appam hole. 

3. Cover and cook on slow flame for few minutes. 

4. Flip the side. Cook from both sides till golden and crisp. 

5. Mixed pakora is ready. 

6. Transfer to a serving plate and serve hot with ketchup. 

Method with step photos -

1. In a bowl add besan, suji, salt, turmeric powder, red chili powder, chat masala, ajwain and water. Mix well to a smooth lump free pakora batter. Add potatoes, onion, green chili, spinach, ginger and mix well. Add baking soda and mix well.

2. Heat appam pan. Drizzle little oil in appam holes. Add a spoonful of pakora batter in each appam hole.

3. Cover and cook on slow flame for few minutes.

4. Flip the side. Cook from both sides till golden and crisp. 

5. Mixed pakora is ready.

6. Transfer to a serving plate and serve hot with ketchup.

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Suji tawa toast

 Suji tawa toast 

Quick recipe tip -

1. Adjust spices accordingly.

2. Add veggies according to choice.

Ingredients -

As needed bread

1 cup suji

1/2 cup curd (little sour)

To taste salt

1/2 tsp red chilli powder 

1/2 tsp black pepper 

1/2 tsp mustard seeds 

1/2 tsp ajwain

1 onion chopped

1 tomato chopped

1 capsicum chopped

4-5 tbsp Coriander leaves chopped

As needed water to make thick spreadable  batter but not too thick 

Method : 

1. In a bowl mix suji and curd. Keep aside for 10 minute. Now add water to make spreadable thick batter.

2. Add salt, red chilli powder, black pepper, mustard seeds and ajwain. Mix well.

3. Add onion, tomato and capsicum. Mix well. Add coriander leaves, mix well. Add more water if required.

4. Heat tawa. Drizzle little oil on tawa. Slow the flame. Take a bread slice spread mixture on it, sprinkle black pepper on it. 

5. Place plain side of bread on tawa for 2-3 minute on slow flame. Change the side. Now mixture side should be down, cook on slow for 2 minute. Drizzle oil on sides then high the flame and cook till golden.

6. Place the slice on serving plate. 

7. Serve with ketchup or chutney.

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Sprouts salad

 Sprouts salad 

Sprout salad is quick, easy, low fat, gluten free, vegan and plant based recipe. It is a very healthy salad. 

Ingredients -

1 cup green moong sprouts

1 cup cucumber chopped

To taste salt

1/2 tsp black pepper powder (optional)

1/2 lemon juice 

Method -

1. Take a mixing bowl add green moong sprouts, cucumber, salt, black pepper powder and lemon juice.

2. Mix everything well. Serve.

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Makki sattu ki roti

 Makki sattu ki roti 

Makki ka atta and Sattu atta is gluten free. Both flours are very popular in India. Sattu atta is prepared using roasted ground cereals and pulses. Makki ka atta is prepared with maize (corn) yellow colour flour. 

Ingredients -

1 cup makki ka atta

1/2 cup sattu flour

2 cup grated mooli/ radish

1 cup chopped mooli leaves/ radish leaves

1/2 cup boiled potatoes grated

1/2 cup coriander leaves chopped

To taste salt

1/2 tsp ajwain

2 tsp sesame oil/ mustard oil

As need warm water to knead the dough 

Method -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix well very well. It will start binding. Add warm water little by little and knead soft dough. Cover and keep aside till use.

4. Place a foil paper on the kitchen top. Rub few drops of oil on the foil. Take small ball from the dough, place it on the greased foil and spread the ball lightly into a thin roti with your fingers. 

5. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

6. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

7. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame. Cook till both sides are golden and crisp.

8. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

Method with step photos -

1. In a bowl add grated radish, potatoes, chopped radish leaves and coriander leaves.

2. Add makki ka atta, sattu flour, salt, ajwain and oil.

3. Mix very well. It will start binding. 

4. Add warm water little by little and knead soft dough. Cover and keep aside till use.

5. Place a foil paper on the kitchen top. Rub few drops of oil on the foil.

6. Take small ball from the dough, place it on the greased foil.

7. Pat the ball lightly and spread into a thin roti with your fingers. 

8. Heat tawa on medium slow flame.  Slow the flame and drizzle few drops of oil on it. 

9. Take foil on your hands and put roti side down on hot tawa, take off the foil and drizzle oil on sides and over the roti and cook on slow flame till bottom side is light brown. 

10. Flip the side drizzle a tbsp of oil on sides and cook on medium high flame.

11. Cook till both sides are golden and crisp.

12. Transfer to a serving plate. Serve hot with mooli methi saag, raita and pickle.

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Aloo ki poori

 Aloo ki poori 

Aloo ki poori is a soft and delicious poories. It is prepared by kneading a dough with boiled, mashed potatoes and spices. These deep fried poories are usually served with curd or can be eaten as it is. 

Ingredients -

2 cup maida

12 boiled potatoes

2 tbsp sesame oil

1/2 tsp cumin seeds

To taste salt

1/2 tsp red chilli powder

1/4 turmeric powder

3 tbsp coriander leaves

As needed water for kneading

As needed oil for deep frying 

Method -

1. In a bowl add maida, sesame oil, cumin seeds, salt, red chilli powder, turmeric powder and coriander leaves. Mix well.

2. Add boiled potatoes. Mix well and knead a firm dough. If required add water. 

3. Rub a tbsp of oil on the dough. Cover and keep aside for 15 minutes. Make small balls from the dough. Roll it with rolling pin like puries.

4. Heat oil in a wok for deep frying puries. Drop puri in hot oil one at a time and deep fry it till golden and crisp from both sides.

5. Aloo ki puri is ready to serve. Serve hot with pickle and curd or raita.

Method with step photos -

1. In a bowl add maida, sesame oil, cumin seeds, salt, red chilli powder, turmeric powder and coriander leaves. Mix well.

2. Add boiled potatoes. 

3. Mix well and knead a dough. If required add water. 

4. Rub a tbsp of oil on the dough. Cover and keep aside for 15 minutes. Make small balls from the dough. Roll it with rolling pin like puries.

5. Heat oil in a wok for deep frying puries. Drop puri in hot oil one at a time and deep fry it till golden and crisp from both sides.

6. Aloo puri is ready to serve.

7. Serve hot with curd.

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Peanut chutney/ Shenga chutney

 Peanut chutney/ Shenga chutney 

Peanut chutney is a quick, easy and yummy chutney served along with dosa, idli, uttapam and many other South Indian dishes. It is thick, creamy and smooth in texture. It is a vegan dish and a good substitute for Coconut Chutney. 

.

Quick recipe tip -

1. This recipe is prepared using masala peanuts/ besan coated peanuts.

2. Instead of masala peanuts/ besan coated peanuts... Plain peanuts can be used by dry roasting them.

3. Use roasted chana dal OR dry roast chana Dal in a wok and cool it completely before grinding.  

Ingredients -

1/2 cup masala peanut (besan masala peanut)

1/2 cup roasted chana dal

To taste salt

1 green chilli

2 cups water

5 curry leaves 

For tempering -

1 tbsp mustard oil

1/4 tsp urad dal

1/4 tsp  mustard seeds

4-5 curry leaves 

Method -

1. In a mixer grinder add peanuts and  chana dal.

2. Add salt, curry leaves and green chilli.

3. Add water little by little and grind to a smooth grainy paste. 

4. For tempering - In a pan heat oil. Add mustard seeds, urad dal, curry leaves and saute till golden. Add tempering to chutney. Mix well. Peanut chutney is ready.

5. Transfer to a bowl. Serve.

Method with step photos -

1. In a mixer grinder add peanuts and  chana dal.

2. Add salt, curry leaves and green chilli.

3. Add water little by little and grind to a smooth paste. 

4. For tempering - In a pan heat oil. Add mustard seeds, urad dal, curry leaves and saute till golden. Add tempering to chutney. Mix well. Peanut chutney is ready.

5. Transfer to a bowl. Serve with dosa, idli, uttapam or any South Indian dish.

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