Home Made Paneer or Chenna Kheer.

Paneer Kheer is one of the most easiest dessert and also taste more.

Ingredients :

1.500ml of full cream milk for chhena

2.500ml milk for ras

3.1 lemon

4.1 cup sugar for ras

5.1 Tin of Milkmaid

6.1 teaspoon good quality rose water

7.2 tablespoon finely chopped dry fruits to garnish

8. Few Kesar strands soaked in 1 tsp milk

Preparation 

1. For chhena or Paneer preparation, boil 500 ml milk and curdle it by adding     lemon juice.Keep stirring it continuously.

2. Drain the curdled milk through a thin muslin cloth and squeeze the chhena.  Wash it under running tap water.

3. Drain out the excess water from Paneer. Mix it well. Keep aside.

4. To make ras, heat milk in a bottom pan and add sugar to it. Allow it to cook for about 5-6 minutes or till the desired consistency is reached. Add milk maid & stir well.

5. Add the chhena to the syrup and cook for 10-15 minutes . Chhena will swell and puff up.

6. On cooling, add 1 teaspoon good quality rose water if you need,kesar soaked milk and garnish with chopped dry fruits.

7. Refrigerate it and serve chilled.

Paneer Kheer

HOW TO MAKE CRISPY ONION PAKODA AT HOME ?

Garam  Garam  Onion  Pakoda  is an all-time favorite starter snack in every Indian party.

Ingredients:

1 Cup Gram flour (Besan) 

1 cup Onion finely sliced. 

1 Green chillies finely chopped ( You can put chilli as per your choice) 

Salt to taste

1 tsp cumin seeds

10 Curry leaves finely chopped 

Some Little Coriander leaves finely chopped  

Refined Oil for deep frying 

Onion Pakoda

Preparation:

Take a large deep mixing bowl and add gram flour, sliced onions, green chilies, cumin seeds, curry leaves, coriander leaves, and salt as per your taste. First thing don’t mix water, mix them well all the ingredients. Add little water to make a thick paste. Then take a deep kadhai and put the oil and heat it. Drop the paste in the pan in very small size. Fry them till they turn into golden brown color.  Remove from heat and put in the tissue paper that the oil will be pulled. Serve hot with green dhania chutney or tomato sauce.  Try with puffed rice and Raw onions. Try with Hot tea or coffee.

Preparation of Sweet Boondi.

Sweet Boondi gives a yummy taste, it is of small round crisp balls made of besan which mixed with water, deep fried until golden brown and put the balls into sugar syrup which slightly stick to your hand to touch. 

Ingredients:

1 cup besan

1 tbsp elaichi powder

1 tbsp rice flour

1 pinch baking powder

2 cups sugar

1 cup water

Refined oil for frying the boondis.

Big spoon with small round holes.

Boondis

method:

1. Mix the besan, rice flour, baking powder to make a smooth batter , don't put too much water.

2. Heat the oil in deep Khadai.

3. Take the boondi batter and put in the spoon which have so many small round holes. Scroll it smoothly that the batter balls fall into the oil. Fry them when the boondis are light gold in color.

4. Put the water and sugar in a saucepan and boil in medium high, when the syrup comes to boil add the elaichi powder and fried boondis.

5. Mix well and keep it for 1 to 2 hours so that the boondi will soak well in the sugar syrup.

6. Now drain the excess syrup and store them, our delicious yummy boondi is ready to eat,

7. Serve it with Kheer or puri.

Suji Kakara Pitha – A Traditional Sweet Recipe of Orissa

1. 500 gms Suji (Rava)

2. 6 Tablespoons sugar as per your taste.

3. Salt as per your taste.

4. 1 finely Grated Coconut 

5. 1 Tsp Cardamom Powder 

6. Vegetable Oil to Fry 

7. 1 Tablespoon Desi Ghee 

Suji Pitha

1. Boil 1 Liter of water in a deep Kadhai,

2.  Once the water start boiling add 4 Tablespoons of Sugar and Little bit Salt and mix well. 

3. Reduce the flame, and add all Suji (Rava) too slowly and mixed with other hand that will be no lumps.

4. Once the suji batter is ready off the flame and let it to cool.

5.In another pan, heat the Grated coconut and mix 2 Tablespoons of Sugar and 1 tablespoon Cardamom powder. Once it mixed,off the flame and keep it aside to cool. 

6. When the Suji dough is cooled kneed the suji dough with Ghee to make it softer and softer.

7. Make small round balls from the dough, Flatten them and fill the coconut mixture in them.

8. Close the round balls to make a ball again and flatten a bit by pressing from both sides.

9. Heat Oil in a deep Kadhai and fry the flattened balls till they turn golden brown on both sides.

Now serve the Suji (Rava) pitha hot  to get the real taste. 

Matar Paneer Homemade recepie

Introduction:

Try this delicious of Matar paneer. This recipe is made without garlic or ginger but it's taste is super.

Cooking time : 25 Min

Serves : 4 people

Ingredients:

4 tsp Cashew nuts

Cottage Cheese (Paneer)

Green peas 1 small cup

3 tsp sesame seeds

2 tomatoes

2 tsp vegetable oil

1 tsp red chili powder as per your taste

1 tsp coriander powder

1 small spoon Garam Masala

1/2 tsp cumin powder

1 tsp Fenugreek leaves (kastoori methi)

salt to taste

Matar Paneer.

Preparation:      

1. Soak the cashew nuts in warm water for half an hour. Mix cashew nuts and sesame seeds together in a blender and grind to make a fine smooth paste.

2. Make tomato puree of 2 tomatoes.

3. Heat oil in a pan, add garam masala and tomato puree. Cook tomato puree start leaving oil.

4. Add the cashew and sesame seeds paste and cook for 2 Min.

5. Add red chilli powder as per your taste, coriander powder, cumin powder and cook for 3 to 4 Min, cover the lid.

6. Add water, mix and cook for 5 to 7 Minutes.

7.Add (Paneer) , green peas, salt, Fenugreek leaves and cook for 5 Minutes.

8. Finally add some fresh coriander leaves for better taste.

9. Serve it with rice, Kichdi, plain roti or paratha.

Indian sweet Gajar Halwa for winter season.

One of the most famous winter specials sweets, gajar ka halwa is an all-time favorite . 

Ingredient:

Carrots – 1 kg

Milk - 2 ½ cup boiled milk  (For better result use dry milk powder)

Sugar to taste

Cardamom Powder - ½ tsp

Butter - 2 tbsp

Almond - 8 to 10

Pistachio - 8 to 10

Cashew - 10 pieces

Gajar Halwa

Method of Preparation:

Wash, peel and grate the carrots thinly. Heat a pan with butter and Put the grated thinly carrot and cook on low flame till the raw smell disappears. Add the boiled milk and boil it on low flame till the mixture get thick. Once it starts thickening add sugar as per your taste and stir continuously. Cook on low flame for further thickness. Add cardamom powder and nuts and stir continuously till the butter separates from the mixture. Finally garnish with nuts and Carrot Halwa or Gajjar ka Halwa is ready. Serve it hot.

Indian Spicy Dhaniya Chutney.

Everyone loves to eat the various chaats and green chutney used in all the chaat recipe. The hot and spicy chutney with green colour attract and give the flavour too good.

I used green(Coriander leaves) chutney for preparation of chaat like samosa chaat, vada pav, Dahi Pucha, paneer sandwich, pakoda and  various types of dosa. Most people can eat this chutney with idlis and paratha. but the actual taste is with Indian chaat. 

Dhaniya chutney.

Ingredients:
1 cup coriander leaves
3 garlic
1 small onion
4 green chillies( as per your choice)
½ tsp lemon juice
salt as per your requirement

Process:
First blend all the ingredients by adding little water.
Make the Chutney paste thick, don't put more water.
Use the delicious green chutney with samosha chaat, pav bhaji, various types of dosha etc.
If you want little more taste then add some mint leaves.