Paneer and cashews compliment each other very well and this recipe brings out the prefect taste pairing them beautifully well. The softness of paneer and the bite in the cashews mixed with a silky soft gravy bring out flavors that will satiate your taste buds. I am sure this will not disappoint anybody for choosing it
I had this curry last week at a local restaurant and honestly speaking, was very satisfied with the days meal. It was perfect as I would want to put it. The right texture, right spice, right consistency and right color made it present itself in a very pleasant manner. All four us enjoyed every bite of food
We ordered Kaju-paneer curry with masala kulcha and felt that was an awesome combi. I couldn't get the taste off my mind so tried making it today. It was just a wild guess of ingredients and process and it turned out perfect. Yes I did a copycat version and it turned out perfect. We all loved the homemade version and hope to make more soon
Who doesnt like parathas??? Most of us do and I sure love it.My family loves parathas all the time and aloo paratha is special. My elder kid is a big potato fan and he can eat it for all three meals everyday. I know thats not very good. But no worries as I give him in moderation so that he can enjoy it the right way. One such good way are these parathas
Stuffed parathas are more filling than regular chapathis. Good thing is I get to put in some ingredients which usually my kids dont entertain in a regular fresh way - say onions, green chilly, mint leaves, curry leaves and coriander leaves. I give it a quick pulse before adding it to the filling and it is loved in that form
Parathas can be made in 2-3 types. First you can roll out dough then put stuffing in the middle, cover and roll out again. Second we can make 2 chapathis, spread filling in one chapathi then top another and seal. Third we can put all the ingredients in the dough and finally roll it into chapathis. For aloo parathas we use the first method. Cook evenly on both sides and its done. Serve it with a side of pickle and fresh curd for best taste
Leftover idlis after a hearty morning breakfast or evening dinner???? Hot hot idlis with sambar is absolutely great but leftovers are a pain for me. I just cant have it even after reheating it to taste like-fresh. No worries. You dont have to eat the same old idli with a sad face. There are quite a few ways to help you serve yourself a treat or warm snack which will make you feel that you should have more leftover idlis from next time. Many of you should be already doing this so nothing new here
A good way to use those leftovers is to make this spicy and fresh podi idli. A couple of minutes at hand and just a few things to toss in should help you serve a bowl of delicious snack. Its a kids favorite too. Now thats an added advantage... isnt it?
My dads new favorite is angoor rabdi. He is diabetic but still finds an excuse to eat a little of it whenever he gets a chance. Posting this "For my dad with love" - I love you pa. We all love this in our home. Small and cute (as I should put it) they are delish. No one can ever stay away from it when served
Angoor rabdi is actually a kind of miniature version of rasmalai. Small paneer balls soaked in thickened milk make it rich and creamy. When chilled, they soak up all flavors and taste heavenly
Some people stay away from making these recipes - rasgulla, rasmalai, angoor rabdi and similar. It is just a matter of learning the trick. Just try a little and you are sure to enjoy the best flavors in your own home. Once you get a hang of how to do it, you will want to just keep trying whenever you get a chance. Yes it is true, whenver I have half of litre of milk leftover and am sure its not play around in the kitchen that day, then it is one of these homemade paneer recipes that hit the table that day. Learn it simple and enjoy it. I know I can never get enough of it
I love cauliflower and specially the fried and spiced ones. Manchurian, gobhi-65, pakode... you name it, I like it. I guess many of us have a similar liking on this front. A beautiful flower that wins every heart that tries it. Yeah it is. Its a perfect vegetable that suits every palette style. From kids to adults to elders everybody is always so fascinated by its taste and goodness
I learnt this beautiful recipe from my mil. The first time she made it for me, I just fell in love with it. I told you ... she is a perfect cook. Anything she cooks tastes great. I was new to the kitchen world when I got married, no wonder most of us are. I used to watch her cook, least trying to help with cooking. Rather I would help her with cleaning and washing and cutting vegetables and pretty much anything she would want me to do. I started learning to cook from her kitchen. That is when I learnt this too. So its like ages now but still I love it every time we make it. Also my mil tries to make it every time for us when we visit their house and if the day permits us for a vegetarian meal :)
Try this recipe and I am sure you wont be disappointed. You and your family are gonna love it. Simple and satiating it is
Kofta curry always stands special for an elegant meal. Take it to the top by making koftas using khoya and the taste is heavenly. Soft and sweet koftas in rich creamy gravy makes a perfect side dish for roti, poori, naan, kulcha or whatever flatbread you love
I fell in love when I first had it at a restaurant, somewhere near my mil's house. I am not sure which restaurant though. Loved the taste that it kept lingering around me quite some time till I got a chance to figure out the exact taste and try it at home. It turned out very well and from then on the recipe has rested in my kitchen counters. Did not get a chance to make it lately as I dont get khoya very frequently. But whenever I buy some to make gulab jamuns, I sure make this recipe during the week to enjoy this favorite side dish
Try not to complicate the gravy too much. Keep it simple and let the flavors keep coming. Enjoy the taste and have a great dinner
Lotus seeds fry have been my love for like ages now. Now when I make them for my kids I feel very happy to see them enjoy. But there is a small problem nowadays - I never get my share. I always make a decent size batch for the three of us and share it equally in separate bowls. But at the end I get to eat only a few of these crispies. They are all gone from my bowl before I even start enjoying ;) Hmmm.... my childhood favorite is not in full reach for me even when I serve some for myself every time
This serves as a very healthy evening snack for kids. Its like popcorn when it comes to the gentle crunch and munch and tastes great. I have heard that it has great nutritional values but never bothered to check it. I think I should try googling it to find more but not now. If you would want to know I know there might be millions of links to help you find an answer. The nutritional values of these seeds are an added benefit when you want to serve this crispy, healthy snack to your kids
A few minutes and just a couple of things to go along with the recipe should get your kids a happy smile on their beautiful faces. I always find my kids hopping around like kangaroos or jumping around like monkeys when I give them a sneak peek into the kitchen for this snack. Try and enjoy
Murukku is a famous traditional south-Indian snack which is called by many names - murukku, murukkulu, chakli and so on. They are a must snack on our Diwali menu. It is a very simple snack to make with just a few ingredients - rice, urad dal, chutney dal and seasoning. It is an all-time favorite in all homes and has been well entertained always
They are usually made in big batches and stored in big containers. They stay fresh for couple of weeks if stored properly
I have seen my mom, mil and grandma making this for us all the time. The aroma of this savory snack will fill the house and invite everybody to the kitchen to take quick enjoyable bites. Elders to kids and everyone one will sure enjoy
I dont have a step-by-step pictures here as I always forget to take pics when I make them. So this time I decided to post with the finished product and update with step-wise pics later... if I dont forget again ;)
Ragi vermicelli is made from ragi flour which has a very high nutritional value. It is very important to include ragi in our regular diet. I like to help my family getting the benefits of this millet by making simple and nutritious brakfast. We make this vermicelli upma or puttu, which the most regular way to consume ragi in our family, say once a week. Other than that I add handfuls of ragi flour in chapathi dough or dosa batter to get the goodness coming without it being explicitly noticed by little fussy eaters
I have no complains eating this vermicelli in my family except that some prefer the sweet puttu kind version and some like the upma kind version. So everytime its served it is made in both the ways
There is nothing special about this recipe but I have had friends asking me about what is this when we had a conversation last time. It is a simple post for them to let them know the ease of adding healthy bits to our lifestyle without sweating out much
"Spicy sweet Khoya balls" .. I named it this way cos they tasted this way. This recipe tasted a little sweet cos of the khoya and little spicy because of the spices added in to get the flavors combined. We had a lot of khoya left after making gulab jamuns. I had no idea of making gulab jamuns again within the next month so thought of using it for some other recipe. I was thinking of making some dessert but apparently at the same time my kid insisted me on making some cutlets. When juggling thoughts in my mind as to what to make for snack that evening, I thought of trying something with khoya but a cutlet-kind version that would my baby happy
When thinking of using the leftover khoya in a new kind of recipe, I tried this recipe and guess what... my kids loved it. They just popped them all in no time. Worst was they asked for more but I just had made a little, skeptical as I was trying it for the first time. Never mind we made the same recipe again the very next day too and enjoyed it a lot
This recipe made me really happy and is for sure a keepsake. We loved the soft bites with different flavors blended really well. I would say a perfect treat and especially a special treat for kids
Savory muffins serve as a perfect breakfast when you just wanna grab something on-the-go. Made with whole wheat flour this turns healthy and filling for clean eating habits. Its not that I dont make this all the time but sure a 'once in a while visitor, say once in a month' for a change from boring old breakfast styles. Serve couple of muffins with a glass of warm milk or chilled juice for a good alternative to the regular b'fast menu
I started making this a few years ago from the after-effects of a good-ole tv show. I guess I was in some kind of a baking spree those days when I used to try to bake anything and everything trying to make what not. Thinking about it now makes me giggle about how silly I was. But I should say I wasnt very silly either as there were quite a few recipes that really turned out well and have carried themselves through these years in our kitchen to be served now and then. There were also a few lot many disasters that gave me a lot of experience and quick tips to help me get better
This muffin was one among a few picked recipes that turned out good and is enjoyed in our family even now. Simple to put together and healthy to eat gives it a warm welcome for an enjoyable breakfast
Kara Sev is a very common south Indian snack. It is a make-ahead snack that stays up fresh as "just-made" for quite a few days. The only thing that it might demand from you to stay fresh is an air-tight container, which obviously you should not say no to. This is usually had as a festival snack followed on the other days as a simple tea-time snack. A little spicy and crunchy it serves perfect as munch-ons
There were days when I used to eat them all day and end up saying "oops... my tummy hurts" and my mamma would say "a snack should be had as a snack and not a meal". Now you know how much I loved it. Mamma used to make it in big batches and store in big stainless steel dabbas. We could serve ourselves whenever wanted
These snacks are made in different ways in different parts of tamilnadu. Some make it with besan / gram flour, some use rice flour, some use both. For the spice kick some use pepper powder, some use red chilli powder, some use whole pepper corns. It all finally ends up with what one wants. We prefer making this 2 ways - one with rice flour and red chilli powder and the other one with rice-flour and peppercorns
Om podi / Sev has been an all-time favorite for me. I have loved it on every occasion. As a child my mamma used to make this for me when I stayed in a hostel. I used to take them in big covers and stack them in my shelf for quite a while. After coming back from college this had been a perfect tea-time friend for all those lonely evenings. Not only then I have enjoyed this every time it was made
Now my kids enjoy them too but they dont call it om podi - instead they have named it baby murukku. They love it - the only problem being the clean-up task after they have finished eating. You can find bits and pieces of them around every corner of the house they have visited with their bowl in hand. Yes the spilled bits linger around even after a week that we finished eating it ;)
We make this as a regular stock-up snack and also a festive special snack. They also find a good place in chaat items
Had some raw bananas that one of my neighbourhood friends shared with us. Niks asked me to make some chips for evening snack. So I decided to use up the bananas so that they can serve as snack for the evening and as school snack the next day. Making these chips is very simple. All you need is bananas, salt and oil and of course a little patience
These chips stay fresh for about a week if stored properly in an airtighht container. My kid loved them so much that he keeps asking me make them again. Planning to make some more today evening
