Paneer kheer / paneer kheer recipe/ how to make paneer kheer / paneer payasam

 Ingredients


1/2 liter full fat milk

1/4 cup chopped paneer / cottage cheese

1/4 cup sugar

2 tbsp badam /cashew paste  (optional ) 5 badam soaked in hot water for 15 minutes and make a fine paste.

2 tbsp each  badam & pistachios sliced / chopped

Few saffron soaked in little hot milk

1/4 tsp cardamom/nutmeg powder


Method


Boil milk for 5 to 6 minutes on medium flame stir in between.
Add sugar , badam paste and cook for 3 - 4 minutes.
Add panner, saffron and nutmeg powder mix well and cook for 2 - 3  minutes.

Switch off gas and finally garniah with badam and pistachios.

Server this hot or cold.

Note - You can add condensed milk also in this.

Another variation of the same kheer

Same method and ingredients as above

Just add crumbled paneer instead of chopped

Avoid saffron.

Used only badams

Remaing procedure all same as method 1.

Mixed vegetable soup / how to make mixed vegetable soup / mixed vegetable soup recipe

Mixed vegetable soup

Ingredients

2 cups mixed vegetables
( onion, cauliflower, carrot, yellow pumpkin, potato )
1 cup milk (boiled)
1 cup water
1 tsp crushed ginger
1 tsp crushed garlic (4 or 5)
1/2 tsp corn flour ( mixed with 1 tbsp water )
1 bay leaf
coriander leaves or stem
1/8 tsp pepper powder
1/2 tsp oil / butter
Salt to taste

Method

Heat oil in a cooker, add garlic, ginger, bay leaf and coriander stem.

Add onion and saute for a minute.

Add other vegetables and saute for a minute.

Add salt and water, cover the cooker and cook for 2 whistles.

After opening cooker, add corn flour paste and boil for a minute.

Now add milk, pepper powder mix well and switch off the flame.

Mixed vegetable soup is ready to serve.

Note

You can add other vegetables also.

Tomato& garlic rasam/ tomato & garlic rasam recipe/ how to make tomato & garlic rasam

Tomato & garlic rasam

Ingredients

1 big chopped tomato
1 small gooseberry size tamarind
1 tbsp crushed garlic
1/4 tsp crushed ginger ( optional)
1 tsp jeera
1/4 tsp pepper
1 tsp ghee/oil
1/4 tsp mustard
Half green chillie
1/4 tsp turmeric powder
Few curry and coriander leaves
Salt to taste

Method

Heat oil in a pan, add ginger, garlic pepper and jeera saute.

Add tomato, tamarind and salt saute for 2 minutes allow to cool and blend it.

Heat a pan add mustard, green chillie and curry leaves.

Add above tomato paste, turmeric powder and allow to boil for 3 minutes.

Add water according to the requried consistency.

Cook till frothy, add curry and coriander leaves and switch off the flame.

Ready to serve tomato and garlic rasam 

Gooseberry chutney/nellikka chutney/amla chutney/nellikkai Chutney recipe

Ingredients

1/4 kg gooseberry
4 red chillies
3 or 4 green chillies
A bunch fresh coriander leaves
1/4 tsp mustard
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tbsp gingelly oil
Salt to taste

Method

Steam gooseberry in a cooker without water for 4 whistles.

Heat oil on a pan add red and green chilli saute for few seconds.

Add coriander leaves saute for a minute.

Remove seeds from gooseberry.

Now in a blender add roasted chillies, coriander leaves and salt blend it to a coarse paste.

Add gooseberry to the above paste blend again to a coarse paste.

Heat oil in a pan, add mustard when it starts sputtering add asafoetida and above gooseberry paste saute for 2 minutes and switch off the flame.

Gooseberry Chutney is ready to serve.

This can be served with hot rice idly or dosa.

You can keep this for a month in the fridge.

Poha chivda/ poha mixture/rice flakes chivda/rice flakes mixture/rice flakes chivda recipe

Ingredients

1/2 kg Thin rice flakes
1/4 cup peanuts
1/4 cup roasted gram dhal
1/4 cup thin sliced copra (dried coconut) pieces
2 tbsp chopped green chillie / 1/4 tsp chillie powder
2 tbsp crushed garlic (optional)
Few curry leaves
Oil as needed
1/4 tsp turmeric powder
1/4 tsp powdered sugar ( optional)
Salt to taste

Method

Dry rice flakes under sun for 2 to 3 hours.

Take a heavy bottomed pan, heat 2 tbsp of oil add rice flakes saute in low flame until crisp and set aside.

Heat oil roast peanuts and set aside.

In the same way fry copra, roasted gram dhal separately.

Now again heat oil add crushed garlic fry them well and add curry leaves fry them.

Finally  heat oil add turmeric power, salt and sugar.

Now coimbine all together and mix gently.

Rice flakes chivda is ready to serve.

Note

You can add fried cashewnuts & raisins also.

Frozen tamato

Tip of the day


Blend tomatoes without water and pour them in mold or ice try.

Store them in freezer, use it when ever you requried.

Can use this for sambar, rasam, sabzi and many more.