Paneer Butter Masala Method 2

Ingredients

Paneer cubes

Fresh cream-2tsp

Milk-1tsp

Ginger garlic paste-1tsp

Fenugreek leaves-1tsp

Butter -2tsp

Oil-1tsp

Bay leaves-1

To Grind

Onion -1

Tomato -1 medium

Green chilly-2

Coriander leaves-few

Cloves-1

Cinnamon-1

Cardamon-1

Mint leaves-few

Cashewnut-5

Kasakas-1/2tsp(Optional)

Fennel seeds-1/2tsp

Chilly powder-1tsp

Turmeric powder-1/4tsp

Method

1.Heat oil n butter in a pan.Add bay leaves

2.Add 2tsp of onions(already onion used to paste so 2tsp is nough)

3.Add ginger garlic paste and sauté it until raw smell removes.

4.Add grounded masala.Saute it well until raw smell removes.Sim for 5 to 8 mints

5.Add salt and 1tsp of milk.Then add paneer

6.Add fenugreek leaves and then add fresh cream.

7.Finally add 1tsp of butter.

8.Now paneer butter masala was ready to serve.Garnish with coriander leaves.

9.Serve with chapathi or rotis..

Oats Rava Dosa

Ingredients

Oats-1cup

Rice flour-1/2cup

Rava-1/4cup

Sour Buttermilk-3/4 to 1 cup (depends sourness)

Salt

Cumin Seed-1/2tsp

Green chiily-2

Pepper corns/pepper powder-1/2tsp

Coriander Leaves-few

Water as req

Method

1.Dry roast oats for few mints until aroma comes.Allow it to cool then powder it finely

2.Dry roast rava on a skillet.

3.Take a bowl,mix oats powder,rice flour,rava,cumin seed,pepper,green chilly,salt,coriander leaves and buttermilk.

4.Add water and make a thin batter.

5.Heat a non stick tawa,pour a ladle of batter and spread it in circular motion.

6.Drizzle oil…when it is cooked,flip it over to the other side.

7.This dosa will be very soft so do it carefully.

8.Dosa was ready to serve.

9.Serve hot with chutney

Semiya Payasam

Ingredients

Semiya-1cup

Sago-4-5 tsp

Ghee-2tsp

Milk-21/2cup

Cashew nut-5

Raisin-5

Sugar-1/2 to ¾ cup

Method

1.Heat a pan, add a tbsp of ghee and toast the cashewnuts and raisins till golden brown.keep aside.

2 In the same pan, add the semiya and roast it till a nice aroma comes and it turns a light brown shade.keep aside.

3 Take a vessel, add the sago and two cups of water and cook for few mints, then add the roasted vermicelli and allow it to cook completely.

4.Add sugar and milk and let it slowly simmer for another few mints, stirring it once in a while.

5 Add roasted cashews and raisins.

6.Serve hot or chill

7. Once you turn off the flame and the payasam sits, the semiya will absorb the milk and the payasam will thicken.So at the time of serving, add some warm milk (a few tbsps) and mix well and serve.

Simple Saffron Rice

Ingredients

Basmati Rice-1cup

Saffron threads soaked in 3tsp of milk or hotwater

Cinnamon Stick -1

Cloves-2

Salt to taste

Butter/ghee-1tsp

Oil

Water-2cup

Cardamom pods-3

Bay leaves-1

Method

1.Soak the rice with cold water for 30mints

2.Heat oil and ghee/butter in a pan,add cloves,cardamom,bay leaves and cinnamon.Fry it for few minutes.

3.Drain water and add rice.Stir it for few minutes until the rice begins to absorb the ghee,but donot brown the rice

4.Pour the water along with saffron milk and salt.

5.Cover and cook until rice is cooked until all liquid is absorbed.

6.Serve hot with any spicy curry as per ur choice.

Note

For best result,donot remove the lid while the rice is cooking

Semiya kesari/Halwa

Ingredients

Semiya-1cup

Sugar-1/2 to ¾ cup

Water-2 to 2 1/4 cup

Raisins-5

Cashewnuts-5

Food Color-a pinch(yellow or orange)

Ghee-2 tsp

Method

1.Heat ghee in a pan and fry semiya until it becomes brown.Keep it aside

2.In same pan add 1tsp ghee,when it melts.Add cashew nuts and raisins.Fry till cashews turn golden color.Keep it aside

3.Again same pan,add water and allow it to boil.Add a pinch of food color.

4.Once water starts to boil add the fried semiya into that.

5.Along with the semiya add fried cashews and raisins.Close the pan and allow to cook.Once cooked, add sugar.

6.Cook it on medium flame till it becomes tight again.

7.Keep stiring once in a while.

8.Now tasty semiya kesari/halwa is ready to eat

Note

Make sure that semiya is well cooked before adding sugar,once u can add sugar then the semiya will stop cooking.

Oats Chapathi

Ingredients

Oats-3/4cup(Dry Roasted and grinded)

Wheat flour-1cup

Salt

Milk- 3to4 tsp

Warm water to knead the dough

Method

1.Mix wheat flour,oats with salt well..

2.Add warm water little by little and milk. Knead a dough..Dough should be soft.Keep it for 30mints or u can to make chapathi immediately

3.Make balls from the dough….Dip it in dry wheat flour and start rolling out into thin circles

4.Toast in tawa on both sides

Meen Poriyal

Ingredients

Fish

Turmeric Powder-1/4tsp

Onion-1

Green Chilly-1

Tomato-1 small(optional)

Pepper Powder-1tsp

Mustard Seed-1/4tsp

Curry leaves-few

Coriander Leaves-few

Salt to taste

Oil 1 to 2 tsp

Method

1.Wash and clean the fish…Boil the fish pieces with turmeric powder and salt in water.Boil till it is tender

2.Then remove its outer skin and bones.Mince them with hands and set it aside.

3.Heat oil in a pan.Once the oil Is hot,add mustard seed and curry leaves.

4.Add green chilly and onion.Fry them till onion turns golden brown.

5.Add tomato and stir it until it smashes.

6.Add salt.Then add minced fish to the above..

7.Add pepper powder.Fry them..

8.Meen poriyal is ready to serve…

Note

U can add ginger garlic paste or finely chopped garlic

Fish Finger

Ingredients

Fish fillets

Egg-1

Bread Crumbs

Oil for deep frying

To Marinate

Chilly Powder-3/4tsp

Turmeric Powder-1/2tsp

Coriander Powder-1tsp

Pepper Powder-1tsp

Ginger Garlic Paste-1tsp

Salt to taste

Lemon Juice-2 tsp or curd

Method

1.Clean the fish.Remove skins and bones(or u can use boneless fish)

2.Cut fish into small pieces(finger shaped lengthy pieces)

3.Marinate with all the above ingredients

4.Keep it in fridge for 15 to 30mints

5.Take a bowl,Beat the egg well

6.Dip the marinated fish finger in beaten egg.Then cover it with bread crumbs

7.Roll in palms to coat the crumbs nicely

8.Heat oil in kadai for deep fry

9.Deep fry fish finger,until they are cooked and crispy.

10.Serve hot…

Variation

Marinate Fish fingers with white pepper powder,salt and lemon juice.Keep it for 15 to 30 mints.Dip in beaten egg and cover with bread crumbs..Roll in palms.Then deep fry fish finger,until they are cooked.