First of all shallow fry the panneer and keep them inside warm salted water. Now grate 3 tomatoes , make ginger paste and finely chopped green chillies.
Take a kadai and add 3 spoon full of ghee. Let it hot and now add a pinch of hing, mustard and jeera seeds,all whole garam masalas and also bay leaf. After few seconds add ginger paste and chopped green chillies and curry leaves . Now add grated tomatoes ,haldi ,red chilli powder, corriander powder and salt.Fry for few minutes until the ghee seperated. Now add the fresh cream and fry again. After few mins now add cubed capcicum ,cubed tomatoes and fried panneer in high flame. When the vegetables becomes soften add kasuri methi and cook for few minutes. Now add freshly chopped corriander leaves and garnish with some fresh cream on top . This recipe goes very well with naan, roti, parata and also with white zeera rice. Enjoy with your loved ones and share your experience with a comment in comment box.
Cabbage: small portion of a whole cabbage and chopped
vinegar:1-2 spoon
PROCEDURE:
First of all boil some water with salt and turn off the gas and put all the cauliflower florets for 5 minutes and take them out of it. Now take a bowl and put all the dry flour. Add half of the ginger paste , pinch of termaric powder and salt a bit .Mix them with hand. Add the florets and mix dry first,then add little water at a time and slowly add water and make a smooth paste of it. Now deep fry all the cauliflowers until golden brown. Keep them aside. In a pan add oil and when it became lil hot add chopped ginger and greenchilli,saute for few secs , now add chopped capcicum and cabbage. Fry for 2-3 mins. Now add salt ,soya sauce and chilli sauce .after some time add half small glass of water and let it boil. In a small bowl add one spoon corn flour and little water,mix them well and add it into the boiling water. When you find a clear texture in the gravy add the florets and mix well. Add one spoon vinegar into it.From top add corriander leaves and serve hot with roti, parata, kulcha, pulao anything, it goes very well and enjoy with your loved ones.
First of all finely grate both of the coconuts. Now take a non-stick kadai and addall the grated coconut into it. Dry roast for few minutes when it becomes lightly golden brown then add jaggery. After this mix well. Cook for another 10-12 minutes in low flame. When you find it become sticky then crush all the cardamoms and add into it. Late it cool down and give it a laddoo shape with your palm. Its delicious and possibly the easiest way of making coconut laddoo at home.
Whole garam masala: cardamom 1, clove 2,cinamom small piece
Curry leaves: 10-12 pieces
Jeera powder: half tea spoon
Vegetables : Potato,french beans,capcicum,carrot(all cut into very small pieces)
Peanut : 2-3 spoon full
Ginger paste : Half tea spoon
Green Chilli : 1-2 (chopped)
Corriander leaves
PROCEDURE:
First of all dry roast the rava until it changes its colour into light golden brown. Now in the kadai add oil and ghee both. Fry peanuts and keep it aside. Now add musturd seeds, urad dal, whole garam masala, hing, curry leaves and fry few seconds. Add ginger paste, finely chopped green chilli and all the vegetables.Add salt, sugar and jeera powder. Fry all the vegetables for 8-10 mins with lid. When they become little soft add the roasted rava with the vegetables and mix them well. Now add hot water into it and cover it. Let it cook for 5-7 mins, when you find it cooked already, add chopped corriander leaves and the fried peanuts and mix all well. Serve hot.
Wash all the vegetables and cut into pieces. Now take a kadai and add oil . When the oil become little hot add hing , panchforn , and whole garam masala. Now add cauliflower florets and fry for sometime with lid in low flame. After this add potato and long beans along with salt , sugar, and termeric powder. Fry all this three vegetables together for another 5-7 minutes. Now add diced tomatoes into it. Mix well and cook for some time. If you find all the vegetables became soft already then you add cashew paste into it. Mix well with all the vegetables. At the end add some fresh corriander leaves. Serve hot with chapati,parata,roti or rice.Enjoy my recipe and if you like it please share and leave a comment. See you with my next recipe.
First of all, clean and cut the pineapple into pieces without any black spot. Now use a fork to mince the pieces or grate them. Take a pan and let the pineapple pulp heat for few minutes. In a while, you will find water coming out and the pulp becoming tender. At this point, add sugar and very less salt. Again let it boil for another 10 minutes. Add few raisins, sprinkle some black pepper powder and a spoon full of ghee at the end. Mix well. This is the easiest way of making tasty pineapple chatney. Must try!!!
Moumita's Kitchen 