Ice cream cake
Ice cream cake recipe ingredients:-
Food cake - 1
Vanilla ice cream - 1 cup
Fresh strawberries - 1qt
Sugar (powdered) to taste

Ice cream cake recipe preparation method:-
Either use purchased cake or bake an  food cake(the recipe is given below). Cut the cake in half; tear one half into small pieces and set aside.
Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Place slice strawberries and sugar powder to taste just before serving the ice cream cake.

Ice cream cake recipe occasion:-
This is a kid recipe, usually served in  parties such as birthday party. Also, a favorite homely dessert recipe.

Ice cream cake recipe nutritious value:-
Moderate kid recipe.

Preparation time:-
1 hrs.

Paneer roll


Paneer roll recipe ingredients:-
Potatoes (boiled) - 2
Paneer (grated) - 1/2 cup
Green peas - 2 tbsp
Red chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Bread crumb - 2 tbsp
Green chilli (chopped) - 1
Plain flour - 1 tbsp
Oil to deep fry
Salt to taste

Paneer roll recipe preparation method:-
First mash paneer and boiled potatoes together. Now add green-peas, green chilli, salt, pepper and little bread crumbs. Then make oblong rolls. Now mix plain flour and water and make fluid paste. Dip paneer rolls in the paste and roll them on the bread crumbs. Heat oil in a pan and deep fry the paneer roll. Serve the hot paneer rolls hot with tomato sauce.

Paneer roll recipe occasion:-
This is a very famous kid recipe, usually served as a snacks in parties such as birthday party. Also, a favorite homely recipe.

Paneer roll recipe nutritious value:-
It is a highly nutritious vegetarian recipe. Paneer is very good for health.

Preparation time:-
1/2 hrs.

egg roll
Egg rolls, a great snack, appetizer, loved by kids. This kid recipe adds value to meal. Egg roll is a very tasty and delicous kid recipe to try at your home.

Egg roll recipe ingredients:-
Eggs - 3
Plain wheat flour  - 3/4 cup
Onion (chopped) - 1 large
Green chilli (chopped) - 2-3
Oil  - 5 tbsp
Salt to taste
Spices:
Red chilli powder - 1/2 tsp.
Cumin Powder - 1 tsp.
Garam Masala Powder  - 1 tsp
For garnish:
Cabbage (thinly sliced) - 1 cup
Tomato (thinly sliced) - 1
Green coriander leaves (finely chopped) - 1 tsp
 
Egg roll recipe preparation method:-
Mix wheat flour with water and knead it to make smooth dough. Keep aside for few minutes.  Make 4 small balls out of the dough and roll out each ball to make thin chapati. Cook the chapati one by one. Keep aside. Beat eggs and add salt and red chilli powder and beat again. Heat oil in a pan. Add green chilli and onions, fry till golden brown in color. Add this to the beaten eggs. Heat 1 tbsp. oil in a pan. Slowly pour the beaten egg. Spread evenly and let it set. Sprinkle cumin powder, garam masala and then place chapati over it. Roll the chapati along with the egg and turn upside down. Cook it for about 2 minutes.
Similarly make all the four egg rolls. Place all the four egg rolls in a serving dish. Garnish with sliced cabbage, tomatoes and green coriander leaves. Serve hot egg rolls with chilli sauce or tomato sauce. You can add boneless mutton in egg roll.

Egg roll recipe occasion:-
This is a famous kid recipe. Also, a favorite homely recipe.

Egg roll recipe nutritious value:-
It is a highly nutritious recipe, very good for health.

Preparation time:-
10 minutes.

 Bhelpuri
Bhelpuri recipe ingredients:-
Puffed rice  - 1/2 cups
Sev - 1 cup
Paapri (coarsely crushed)  - 1/2 cup
Onion (chopped) - 1
Tomato (chopped) - 1
Potatoes(boiled,peeled,ch opped)  - 1/2 cup
Green chilli (chopped) - 3-4
Tamarind paste - 12 tsp
Coriander leaves (chopped) - 1/2 cup
Lime juice - 1tsp
Salt to taste
Spices:
Roasted cumin seeds (powdered) - 1/2 tsp
Mango powder - 2 tsp
Chilli powder to taste

Bhelpuri recipe preparation method:-
Mix puffed rice, sev and paapri in a large mixing bowl. Add onions, tomatoes, potatoes, green chillies, tamarind paste, lime juice and all the spices. Mix Well. On a plate, serve the bhel mixture sprinkle some sev and coriander to garnish. Serve immediately.

Bhelpuri recipe occasion:-
This is a very famous kid recipe. Bhelpuri is also a Sunday treat for a family outing on Chowpatty or Juhu beach or at a Bhelpuri house. Loved by Kids.

Bhelpuri recipe nutritious value:-
Moderate kid recipe.

Preparation time:-
45 mins.

 Spring roll

Spring roll recipe ingredients:-
Boiled Potatoes - 250 gms
Bread crumbs or plain flour (maida) - 1 cup
Onion (chopped)  - 1
Paneer (crushed) - ½ cup
Carrot (grated) - 1
Cabbage (grated) - ¼ cup
Spring Onion - ¼ cup
Capsicum (grated) - 1
Black pepper powder - 1 tsp
Tomato sauce - 3 tbsp
Garam masala 1tsp
Butter - 2 tbsp
Salt to taste
Spring roll recipe preparation method:-
Prepare filling for Spring roll : Heat oil in a pan. Add onions and fry till brown. Add all the vegetables,and cook till tender. Add salt, garam masala powder and black pepper powder. Do not add water. Remove from fire and keep aside.
Prepare Roll : Mash Potato with breadcrumbs or plain flour. Add butter and salt, make a smooth dough. Divide the mixture into four parts. Spread out a layer of potato dough. Spread vegetable mixture and then tomato sauce. Add grated paneer on top. Slowly roll the potato dough. Pack in an aluminum foil and steam bake (boil water in pressure cooker - keep a small container and steam the roll in it) for an hour without pressure/weight. Allow to cool, remove foil. Cut and garnish with onion rings. Serve hot Spring roll with tomato sauce.
Spring roll recipe occasion:-
This is a very famous kid recipe, usually served in parties and used as starters. Loved by kids.
Spring roll recipe nutritious value:-
It is a highly nutritious kid recipe, very good for health owing to the vegetable content of the recipe.
Preparation time:-
1/2 hrs.

Phirni
Phirni, smooth, creamy and mouth-watering rice pudding very popular kid recipe. This recipe is very famous in North India.

Phirni recipe ingredients:-
Milk - 4 cup
Rice - 75 gms
Saffron - 4-5 strands
Green cardamom (powdered)- 7
Pistachios (crushed) - 1 tbsp
Almonds  (crushed) - 1 tbsp
Cashewnuts  (crushed) - 1 tbsp
Sugar - 6 tbsp or as per taste
Phirni recipe preparation method:-
Wash the rice and soak it in a little water for about 20  minutes. Grind the rice to make a fine paste. Keep aside. Boil the milk so that it reduces to half its quantity. Add the rice paste to this and mix well so that no lumps are formed.Add sugar and stir well. Keep on low heat for about 4 minutes. Dissolve the saffron in warm milk and add this to the above mixture. Remove the phirni from heat and sprinkle cardamom powder on top. Garnish with crushed almonds, pistachios and cashewnuts. Let phirni to cool and set in the refrigerator and serve chilled.
Phirni recipe Occasion:-
This is a famous kid recipe serve occasionally as a dessert.
Phirni recipe nutritious value:-
Moderate kid recipe.
Preparation time:-
20-30 minutes.

 Fruit raita


fruit raita recipe ingredients:-
Yogurt - 3 cups
Cashewnuts - 5
Almonds - 5
Bananas - 2
Apple - 1
Mango - 1
Pomegranate seeds - 1 cup
Strawberry - 1
5 tsp of sugar (to taste)
Black Salt (to taste).
Fruit raita recipe preparation method:-
Cut the fruits into small pieces.Beat sugar and curd well.Add black salt and sugar and mix well. Add chopped fruits in it. Garnish it with above dry fruits. Chill and serve fruit raita to your kids.
Fruit raita recipe Occasion:-
This is kid recipe used as dessert.
Fruit raita recipe nutritious value:-
The kid recipe is health friendly with very less fat in it. It is very healty Indian food owing to fruit contents in it. Loved by kids.
Preparation time:-
5 to 10 min.

kid recipe for Samosa
Samosa recipe ingredients:-
For cover:



Plain flour (maida) - 1 cup
Oil - 2 tbsp
Water
For filling:-
Potatoes - 2
Onion (chopped) - 1
Green chilli (chopped) - 4
Corainder leaves (chopped) - 2 tsp
Oil to fry
Salt to taste
Spices:-
Red chilli powder - 2 tsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 2 tsp
Garam masala powder - 1tsp
Samosa recipe preparation method:-

For dough:
Mix the flour, oil and salt with water to make a smooth dough. Cover with moist cloth, keep aside for few minutes.
For filling:
Peel and boil potatoes until soft. Mash coarse. Heat 3 tbsp. oil, add ginger-garlic paste, green chilli. Stir fry for a minute, add onion, saute till light brown. Add all the spices, chopped coriander leaves and salt. Fry for 2 minute. Keep aside.
Making the Samosa:
Roll out the dough into round shapes and cut in the middle. Put 1 tbsp of the filling in one end and make a nice cone. Stick the edges with a litter water. Heat cooking oil and deep fry the samosas. Do not fry on high, or the samosas will turn out oily. Serve hot samosa with tomato sauce to your kids.
Samosa recipe occasion:-
This is a very famous kid recipe, usually served in parties such as  birthday party. Also, a favorite homely kid recipe. Loved by Kids.
Samosa recipe nutritious value:-
It is a tasty kid recipe, good for health.
Preparation time:-
45 mins.

Kid recipe for Paneer tikka

Paneer tikka recipe ingredients:-
Paneer - 1/2 kg (cut in cubes)
Yoghurt - 1/2 cup (tied in cloth for 2 hours)
Capsicum (chopped) - 1
Onion (chopped) - 2
Tomato (chopped) - 1
Ginger-garlic paste - 2 tsp
Red Chilli Powder - 1 tsp
Chaat Masala - 1/2 tsp
Coriander leaves - 1/2 tbsp (finely chopped)
Butter - 1 tbsp
Salt to taste
Paneer tikka recipe preparation method:-
Mix the yoghurt, red chilli powder, ginger - garlic paste,  salt and coriander leaves together till the mixture almost resembles a paste. Dip the paneer in the marinade and keep aside for about 30 minutes. Heat a butter in a pan and fry the paneer slices ( till brown) from all sides and keep aside. Put the remanning butter in the pan and add onion, tomatoes, chaat masala and salt to taste. Pour over the paneer tikka. Garnish paneer tikka with onion rings, coriander leaves and serve hot with sauce to your kid.
Paneer tikka recipe occasion:-
This is a very famous kid recipe, usually served in parties and used as starters. Loved by kids.
Paneer tikka recipe nutritious value:-
It is a highly nutritious vegetarian recipe, very good for health owing to the paneer content of the recipe.
Preparation time:-
1/2 hrs.

Kid recipe for Frozen fruit

Frozen fruit recipe ingredients:-
Crushed pineapple in juice - 2 can
Banana (pureed) - 2
Frozen strawberries - 1
Orange juice - 1 can
Sugar as per taste
Sprite - 1 cup

Frozen fruit recipe preparation method:-
Add the frozen fruit a little at a time, blending between each addition. Mix all of the above together and freeze in custard cups. Take out of freezer about 30 minutes before serving.
Frozen fruit recipe occasion:-
This is an easy kid recipe, usually served in parties such as marraige party, birthday party.
Frozen fruit recipe nutritious value:-
It is a highly nutritious vegetarian recipe. A very Heathy recipe for your kid.
Preparation time:-
10 minutes.

Kid recipe for Almond ice cream

Almond ice cream recipe ingredients:-
Blanched almonds - 1/4 cup
Milk - 2 cups
Heavy cream - 2/3 cup
Egg yolks - 2
Safron - 1-2 strands
Sugar as per taste
Almond ice cream recipe preparation method:-
Blend the almond into paste. Add milk and heavy cream, mix thoroughly together.In a saucepan, heat the almond mixture to a boil. Remove from heat. Mix egg yolks, sugar and safron for few minutes. Add almond milk and mix well. Heat the mixture over low heat for few minutes without boiling. Stir continuously. Then allow it to cool. Strain into ice cream maker and freeze until the ice cream is thoroughly firm. Garnish Almond ice cream with some strawberries and serve immediately.
Almond ice cream recipe occasion:-
This is a very famous kid recipe, usually served in parties such as birthday party, get-together party. Also, a favorite homely kid recipe.
Almond ice cream recipe nutritious value:-
It is a highly nutritious kid recipe, very good for health.
Preparation time:-
20 minutes.

Kid recipe for Chocolate cake


Chocolate cake recipe ingredients:-
Plain flour - 100gms
Butter - 200gms
Fresh cream - 1/2 cup
Powdered sugar 140gms
Eggs - 3
Baking powder - 1 tsp
Ground almonds - 30gms
Cocoa powder - 50gms
Chocolate cake recipe preparation method:-
Combine flour, sugar, baking powder and cocoa powder. Mix butter, sugar and cream till smooth. Add the above cake mixture. Separate yolk & white of egg. Add essence to egg yolk & whip well and add this to the mixture. Whisk egg whites until smooth. Add little by little of egg white to the above mixture till all ingredients are blended well. Put it in a baking dish  and bake at 350 degrees for 25 min. Garnish chocolate cake with chopped nuts, almond flakes and raisins. Serve cold or hot chocolate cake as dessert.
Chocolate cake recipe occasion:-
This is a very famous kid recipe, usually served in parties such as birthday party, get-together party. Also, a favorite homely kid recipe.
Chocolate cake recipe nutritious value:-
It is a highly nutritious kid recipe, very good for health for your kid.
Preparation time:-
30 minutes.

Kid recipe for Banana-Orange Shake

Banana-Orange Shake ingredients:-
Banana - 1
Orange juice concentrate (frozen) - 4 tbsp
Vanilla Ice Cream - 2 tbsp
Cold Milk - 2 cup
Banana-Orange Shake preparation method:-
Blend small banana in a blender or mix in a bowl. Then add frozen orange juice and vanilla ice cream. Blend well, then gradually add cold milk untill smooth. Add ice if you want the banana orange shake to be very cold. You can serve the shake to your kid by adding small pieces of banana in it to increase the taste.
Banana-Orange Shake occasion:-
This is an easy kid recipe, usually served in parties such as marraige party, birthday party.
Banana-Orange Shake nutritious value:-
It is a highly nutritious kid recipe.
Preparation time:-
10 minutes.

Kid recipe for Gulab jamun

Gulab Jamun is my one of the favorite kid recipe. They are cake like golden brown balls in scented sugar syrup. This recipe can be served warm or cold.
Gulab jamun ingredients:-
Gulab jamun balls:
Dry milk (khoya) - 150 gms
Indian cottage cheese (paneer) - 30 gms
All purpose Flour (maida) - 1 tbsp
Baking Soda - 1 tsp
Oil to deep fry
Gulab jamun syrup:
Sugar - 2
Water - 2
Cardamom powder - 2 tsp
Rose Water - few drops
Gulab jamun preparation method:-
First make the syrup by dissolving sugar in water. Add cardamom powder and rose water in it. Keep it aside. Mix dry milk, cottage cheese, soda, all propose flour and a little milk (if needed) to make it into a soft dough and make into small balls. Heat the oil until hot and fry the balls to a golden brown or until they are darkbrown. Soak in sugar syrup for a few hours. Garnish gulab jamun with coconut powder and serve hot or cold to your kid.
Gulab jamun occasion:-
This is a kid recipe, usually served in  parties such as marraige party, birthday party as dessert. Also, a favorite homely recipe.
Gulab jamun nutritious value:-
Moderate kid recipe.
Preparation time:-
1 hrs.

Carrot raita (kid recipe)

Carrot raita ingredients:-
Yogurt - 1 cup
Carrots (grated) -  1/4 cup
Mustard seeds  1 tsp
Rosted cumin seeds (powdered) - 1 tsp
Pepper powder - 1/2 tsp
Coriander leaves (chopped) - 1 tbsp
Oil - 1 tbsp
Salt to taste
Carrot raita preparation method:-
To make a start with this kid recipe first, beat the yogurt to get smooth consistency. Add salt, pepper powder and roasted cumin powder and mix well. Add grated carrots and mix. Heat oil in a pan and mustard seeds.fry for a minute till it begin to splutter, remove the pan from heat. Add this to the curd mixture. Garnish this kid recipe with chopped coriander leaves and serve chill recipe to your kid.
Carrot raita occasion:
Carrot raita is used as dessert after meal.
Carrot raita recipe nutritious value:-
Carrot raita is health friendly to kid with very less fat in it.
Preparation time:-
5 to 10 min.

Chicken vegetable soup recipe ( Kid recipe)

Chicken vegetable soup recipe ingredients:-
Boneless chicken breasts (cut into small pieces) - 1/2 lb
Chicken broth - 1 can
Chopped vegetables (such as tomato, carrot, onion, broccoli florets)
Pepper - 1/2 tsp
All - purpose flour - 2 tbsp
Oil - 1 tbsp
Salt to taste
Chicken vegetable soup preparation method:-
Cook and stir chicken in hot oil in pan until browned. Add chicken broth, water, vegetables, pepper and salt. Bring to boil. Reduce heat to low; cover. Simmer few minutes.  Stir together flour and 1/4 cup water until smooth. Stir in chicken mixture and bring to boil. Cook for few minutes untill the chicken mixture is thickened. Serve hot kid recipe with fresh lemon wedges to your kid.
Chicken vegetable soup occasion:-
Chicken vegetable soup is usually served in parties. Kids really enjoys eating this recipe.
Chicken vegetable soup recipe nutritious value:-
It is a highly nutritious non-vegetarian kid recipe, very good for health.
Preparation time:-
1/2 hrs.

Chocolate milk shake recipe

Chocolate milk shake ingredients:-
Milk - 1 1/2 cups
Chocolate powder - 2 tbsp
Vanilla ice cream - 2 tbsp
Almonds - 1 tbsp
Sugar to taste

Chocolate milk shake preparation method:-
In blender, blend all the ingredients together with milk. Serve chilled Chocolate Milk shake.
Chocolate milk shake occasion:-
Chocolate milk shake is usually served in parties such as marraige party, birthday party.
Chocolate milk shake nutritious value:-
It is a highly nutritious vegetarian recipe.
Preparation time:-
10 minutes.

Chocolate fruit balls (kid recipe)

Chocolate fruit balls ingredients:-
Dried apricots (chopped) - 4 tbsp
Almonds - 2 tbsp
Raisins (chopped) - 2 tbsp
Grated orange rind - 2 tsp
Dark chocolate (grated) - 60 g
Dark chocolate (extra) - 180 g
Butter - 60 g
Chocolate fruit balls preparation method:-
Combine apricots, raisins, almonds, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on high for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store chocalate fruit balls in airtight container in refrigerator.
Chocolate fruit balls occasion:-
Chocolate fruit balls are usually served in parties such as birthday party.
Preparation time:-
30 minutes.

Aloo tikki (kid recipe)

Aloo tikki recipe ingredients:-
Potato - 4
Bread crumbs - 2 tbsp
Red chilli Powder - 1 tsp
Garam masala powder - 1/2 tsp
Corn flour - 1 tbsp
Chopped coriander leaves
Oil for Frying
Salt to taste
Aloo tikki preparation method:-
Boil, skin and mash the potatoes. Add coriander leaves, chilli powder, garam masala powder, corn flour and salt and mix it. Make flat tikkis using small quantity of the mixture and roll it in bread crumbs. Deep fry the tikkis in oil. Serve this hot kid recipe of aloo tikki with tomato chutney or sauce. Mostly the kids will enjoy eating this recipe.
Aloo tikki recipe occasion:-
This is a very famous kid recipe, usually served in every home.
Preparation time:-
10 minutes.


Tomato sandwich (kid recipe)
Tomato sandwich ingredients:-
Slices bread - 12
Cucumber (peeled, sliced) - 1
Tomato (sliced) - 1
Butter
Cheese
Salt and pepper as per taste
Tomato sandwich preparation method:-
Spread each bread slice with butter. Spread a thin layer of cream cheese on six bread slices. Arrange the cucumber slices on top of the cheese. Sprinkle salt and pepper on it. Then arrange the tomatoes over the cucumbers and sprinkle again. Cover it with the remaining buttered slices. Serve the tomato sandwiches on a serving plate with tomato sauce. One can place in refrigerator to chill for 30 minutes and serve to your kid.
Tomato sandwich occasion:-
Tomato sandwich is usually served at breakfast.
Tomato sandwich nutritious value:-
Tomato sandwich is health friendly with very less fat in it and very good for heart owing to the pesence of tomatoes in it.
Preparation time:-
5 to 10 min.

Kid recipe for Mango shake

Mango shake is a nice kid recipe. It is very easy to make and so delicious and tasty. One could enjoy mango shake a lot in summer season. Try out this kid recipe especially in summer season.
Mango shake ingredients:
Mangoes (peeled and pitted) - 3
Sugar - 1 cup Cream - 2 cups
  Mango shake preparation method:
Place mangoes and the sugar in a food processor and process until smooth. Add whipped cream to the mango puree. Pour in the mango puree and continue whipping until the cream and the mango is blended thoroughly. Pour into a loaf pan and freeze few hours or until firm. Serve chilled mango shake to your kid.


Kid recipe for Vegetable cutlet

Vegetable cutlet is easy-to-cook kid recipe and absolutely delicious. One could enjoy vegetable sutleet in get-together, or, as a light meal in any party.
Vegetable cutlet ingredients:-
Potatoes - 3
Onion (chopped) - 1
Chopped vegetables (carrots, beans, peas) - 2 Cups
Green chilies (chopped) - 2
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1/3 bunch
All-purpose flour (maida) - 1 cup
Bread crumbs - 1 cup
Oil for Frying
Salt to taste
Vegetable cutlet preparation method:-
Boil and mash the potatoes. Boil the other vegetables. Heat oil in a pan and fry the chopped onions until brown. Add green chillies, mashed potatoes, boiled vegetables and cook for few minutes. Add chilli powder, garam masala and salt. At last add coriander leaves.  Make lemon sized balls out of this veg mixture. Make a paste of all-purpose flour and water. Mix maida in little water. Dip them in the paste and then roll them in bread crumbs. Heat oil in a shallow frying pan and fry cutlets until both sides becomes brown. Serve hot vegetable cutlets with tomato sauce.
Vegetable cutlet occasion:-
This is a very famous kid recipe, usually served in  birthday party.
Vegetable cutlet nutritious value:-
It is a vegetarian kid recipe, good for health.
Preparation time:-
20 minutes.

Banana fritters ( Kid recipe )

Banana fritters, a tasty kid recipe. It is easy to prepare also.
Banana fritters recipe ingredients:
Milk - 1/2 cup
Bananas (mashed) - 2
All-purpose flour - 2 cups
Baking powder - 3 tsp
Eggs (beaten) - 2
Margarine (melted) - 1 tbsp
Oil - 1 tbsp
Sugar powder - 1/2 cup
Salt to taste
Banana fritters preparation method:
To start with this kid recipe, lets take a bowl and combine the milk and bananas in it. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine. Heat the oil in a pan and place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with sugar and serve this kid recipe while warm to your kid.


Watermelon salad (Kid recipe)

Watermelon salad is a very healthy and easy-make kid recipe. All you need are some fruits. And, you are all set to enjoy watermelon salad.
Watermelon salad recipe ingredients:
Watermelons - 2
Pineapple - 1
Grapes - 1 pound
Apples - 2
Bananas - 2 Watermelon salad preparation method:
This is a easy to prepare kid recipe. First cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Peel banana, and slice in to small size pieces. Now cut apples into small size pieces. Wash grapes under water, and pat dry. Put together the watermelon balls, pineapple, apple, banana chunks, and grapes in a bowl. Serve this kid recipe into 4 reserved watermelon bowls and look how your kid will enoy eating this recipe.

గవ్వలు

పానీ పూరి



కావలసిన పదార్ధాలు :

పూరీలు కొరకు:
బొంబాయి రవ్వ - వంద గ్రాములు ( సుమారుగా వంద పూరీలు తాయారు చేసుకోవచ్చు)
మైదా - ఒక పెద్ద టీ స్పూన్
బేకింగ్ పౌడర్ - సగం టీ స్పూను
నూనె - పూరీలు వేయించుకోడానికి తగినంత


పానీ పూరిలో పోసె నీరు కొరకు :

నీరు - అర లీటరు
పుదినా - ఒక కట్ట
కొత్తిమీర - ఒక కట్ట
పచ్చిమిర్చి - నాలుగు లేక ఐదు
జల్జీర - ఒక స్పూను ( మార్కెట్లో పౌడర్ దొరుకుతుంది )
నల్ల ఉప్పు - అర స్పూను
పంచదార - ఒక స్పూను
ఉప్పు - తగినంత
నిమ్మకయ - ఒకటి

పూరిల్లో పెట్టే మిశ్రమం తయారుచేయ్యడానికి:

బంగాళా దుంపలు - రెండు పెద్దవి
బఠానీ - యాభై గ్రాములు
ఉప్పు - రుచికి తగినంత
కారం - అర స్పూను
జీలకర్ర పొడి - ఒక స్పూను

స్వీట్ చట్నీ కొరకు :

చింతపండు - యాభై గ్రాములు
బెల్లం - యాభై గ్రాములు
ధనియాల పొడి - ఒక స్పూను
కారం - అర స్పూను
తయారు చేసే విధానం :పూరీలు :
బొంబాయి రవ్వ , మైదాపిండి మరియు బేకింగ్ పౌడర్ మూడింటిని నీళ్ళతో చపాతీ పిండిలా కలుపుకోవాలి. ఆ పిండిని చిన్న చిన్న ఉండలుగా చేసి వత్తుకోవచ్చు లేదా కటర్ సాయంతో గుండ్రముగా కట్ చేసుకోవచ్చు.
తరువాత పూరీలను కాగిన నూనెలో వేయించుకొని పక్కన పెట్టుకోవాలి.
నీరు తయారు చేయు విధానము:
పుదినా, కొత్తిమీర, పచ్చిమిర్చి, పంచదార మరియు ఉప్పు మిక్సి లో వేసి పేస్టు లాగా తయారు చేసుకోవాలి. ఆ పేస్టుని అర లీటరు నీటిలో కలుపుకోవాలి. ఆ నీటిలో నల్ల ఉప్పు , జల్జిర మరియు నిమ్మ రసం కలుపుకోవాలి. అలా తయారైన నీటిని ఫ్రిజ్జులో రెండు గంటల పాటు పెట్టుకోవాలి.పూరిలో పెట్టే మిశ్రమం తయారు చేసే విధానం :
ముందుగ బంగాళదుంపలను చిన్న చిన్న ముక్కలుగా తరుగుకోవాలి. తరువాత బంగాళదుంపలను మరియు బఠానీని కుక్కరులో పెట్టి వుడికించుకోవాలి. ఉడికిన దుంపలను చిదుముకోవాలి. ఆ మిశ్రమంలో చింతపండు, ఉప్పు, జీలకర్ర పొడి మరియు కారం కలుపుకొని పక్కన పెట్టుకోవాలి. రుచికి కావలిస్తే కొత్తిమెర తరుగు కూడా కలుపుకోవచ్చు.
స్వీట్ చట్నీ తాయారు చేసే విధానం:
ముందుగ చింతపండుని నీళ్ళలో నానబెట్టుకోవాలి. తరువాత చింతపండు, బెల్లం, ధనియాల పొడి మిక్సిలో వేసి గ్రైండ్ చేసుకోవాలి. ఆ పేస్టు లో ఒక కప్పు నీరు పోసి దానిని బాణిలో పోసి స్టవ్ మీద పెట్టి బాగా మరిగించుకోవాలి. తరువాత చల్లార్చు కోవాలి.పూరికి ఒక చిన్న రంధ్రం చేసి అందులో బంగాళదుంప మిశ్రమం పెట్టి కొంచెం స్వీట్ చట్నీ వేసి పానీ పూరి నీరు కూడా పోసుకొని లాగించేయ్యడం అంతే......

కొంచెం సమయం పట్టినా కూడా ఎంతో రుచికరమైన పాని పూరి మన ఇంట్లోనే తయారు చేసుకోవచ్చు. మీరు కూడా ట్రై చేస్తారు కదూ...ఆల్ ది బెస్ట్....

గవ్వలు

కావలసిన పధార్ధాలు :
మైదా -- అర కేజీ
బొంబాయి రవ్వ - రెండు లేదా మూడు స్పూన్స్ ( కరకరలాడటం కోసం )
మంచి నూనె - వేయించటానికి సరిపోయే అంత ( సుమారు అర కిలో )
గవ్వల పీట
పాకం కొరకు :
పంచదార - అర కేజీ
నీరు -- పంచదార మునిగే అన్ని

తయారు చేయు విధానం :ముందుగా మైదా పిండిని , బొంబాయి రవ్వని తీసుకొని సరిపడా నీరు పోసుకొని చపాతీ పిండిలాగా కలుపుకోవాలి. ఒక నాలుగు ఐదు స్పూన్స్ నూనెను కాచి పిండి కలిపేటప్పుడు పోస్తే గవ్వలు గుల్లగా వస్తాయి.

పైన ఫోటోలో పిండి పక్కన ఉన్నదే గవ్వల పీట. ఇప్పుడు పిండిని చిన్న చిన్న ఉండలుగా చేసుకొని ( గోలీకాయ అంత ) గవ్వల పీట మీద పెట్టి బొటను వేలితో పీట మీద వోత్తుకోవాలి.


అవి రెడీ అయ్యాక ఇలా ఉంటాయి.



ఇప్పుడు వీటిని నూనెలో దోరగ వేయించు కోవాలి.


ఒక పాత్రలో పంచదార వేసి అది మునిగే వరకు నీరు పోసి స్టవ్ మీద పెట్టుకోవాలి. సువాసన కోసం యాలకుల పొడి కూడా పాకంలో వేసుకొవచ్చు. ముదురు పాకం పట్టుకోవాలి. తరువాత వేగిన గవ్వలు పాకంలో వేసి బాగా కలుపుకోవాలి.
ఎంతో రుచికరమైన కరకరలాడే గవ్వలు తయారు.......కొట్టగా పాకం పట్టటం నేర్చుకొనే వారికీ పాకం పట్టటం కూడా చెప్పనా మరి.....

పంచదారలో నీరు పోసి స్టవ్ మీద పెట్టి కలుపుతూ ఉండాలి. ఒక ప్లేట్ లో కాసిని నీరు పోసుకొని పక్కన పెట్టుకోవాలి. పాకం దెగ్గర పడుతోంది అని అనిపించి నప్పుడు కొంచెం పాకం తీసి నీళ్లు ఉన్న ప్లేట్ లో వేసి అది ఉండ చెయ్యడం ఐతే ముదురు పాకం వచ్చినట్టే....చాల సులువు కదూ..

multi grain kurma with aloo

Ingredients:

1 tbsp each of the following grains (dry): Grean Peas (Vatana), Rajma, Black-eyed peas, Black chana, White Chana, Whole green moong, Lima beans (Papdi lilva), Brown Moong.
Potatoes - 2 medium
Onions - 2 medium
Tomatoes - 2 medium
Ginger - 1 inch
Garlic - 3 big cloves
G. Chillies - 2
Cinnamon - 1/2 inch
Cloves - 2
Cardamom - 1
Bay leaf - 1
Fennel seeds - 2 tsp
Grated coconut - 2 tbsp
Poppy Seeds (Kaskas) - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 2 tsp
Cilantro leaves for garnishing.
Procedure

Soak the grains overnight.
Peel the skin and cook the potatoes along with the grains in pressure cooker.
Grind the ginger, garlic and g.chillies to a paste.
Grind the cinnamon, cloves, cardamom, fennel seeds, coconut, poppy seeds to a paste.
Heat oil in a pan, Add bay leaf and fry for a few seconds. Add the finely chopped onions and fry for a few mins until golden brown.
Add the ginger/garlic/g.chillies paste and fry for 2 mins.
Add the ground coconut paste and fry in medium heat for 5 mins.
Add the cooked grains and mix well.
Add the chopped tomatoes, turmeric powder, chilli powder, corriander powder and enough water to cover the grains and bring to a boil. Simmer for 10 mins.
Finally shred the potatoes and add to the boiling mixture. Boil until the mixture reaches a thick gravy consistency. You can add more water if required.
Garnish with corriander leaves.
Goes well with Plain rice & Chapathis.

paneer malbari

Ingredients:


Paneer - 25 cubes
Onion - 1 medium
Tomato Puree - 1/2 cup
Cinnamon - 1 inch
Cloves - 2
Curd - 1/4 cup
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Raisins - a few
Corriander leaves - a hand full
For the paste


Cashews - 6 full (or 15 broken pieces)
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Cardamom - 1
Kasakasa - 1 tbsp (soaked in water for 10 mins)
G.Chillies - 2 small
Ginger - 1 inch
Garlic - 3 medium pods
Procedure:


Dry fry Cumin seeds, cardamom. Then add the shredded coconut and dry fry for a few more mins. Grind these together with g.chillies, ginger, garlic, cashews and soaked kasakasa to a smooth paste.
Heat oil in a pan and season with cinnamon, cloves.
Add chopped onions and fry for a few mins.
Add tomato puree and all spice powders. Mix well and cover for 5 mins in medium heat.
Add the ground paste and salt. Fry for 3 - 4 mins or cover for 5 more mins.
Now add paneer cubes, raisins and curd. Stir well and boil for some more time.
Finally add corriander leaves and remove from heat.
Serve hot with Rotis/Parathas.

hariyali paneer

Ingredients:
Paneer cubes - 25 (small sized)
Capsicum - 1
Corriander leaves - 1 cup (chopped)
Mint leaves - 5 or 6
Onion - 1 medium
Ginger - 1 inch
Garlic - 3 cloves
G.chillies - 5 (small)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 1
Cashews - 5 numbers
Kasoori Methi (Crushed) - 1 tsp
Cream - 3 tbsps
Procedure:
Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
Chop the capsicum to 1 inch cubes.
Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
Add the chopped capsicum and fry for 2 more mins.
Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
Remove from heat and leave it for 30 mins before serving.
Goes best with Naan!

kadai matar

 

Ingredients:

• Frozen Peas - 2 cups
• Ginger/Garlic Paste - 1 tbsp
• Tomatoes - 2 medium (ripen)
• Fenugreek seeds - 1/2 tsp
• Red Chillies - 2
• Lemon Juice - 1 tsp (optional)
• Sugar - 1/4 tsp
• Milk - 3 tbsp
• Garam Masala - 3/4 tsp
• Chilli Powder - 3/4 tsp
• Corriander Powder - 1.5 tsp
• Cardamom 2 - crushed
• Kasoori Methi - 1 tbsp (crushed)
• Corriander leaves - a hand full

Procedure:

• Heat 2 tbsp of oil in a pan and season with fenugreek seeds and red chillies.
• Add ginger/garlic paste and saute for about 2 mins.
• Add garam masala, chilli powder and corriander powder one by one and saute in medium heat. (Have enough oil to fry these powders. If using less oil, be cautious in frying the powders as they may get burnt without oil.)
• Add Lemon juice and tomatoes and saute for about 5 - 7 mins until tomatoes get well blended and soft.
• Add the washed peas and mix well. Add milk, sugar and salt and cover and cook for 5 mins or until the peas is completely cooked.
• Finally add crushed cardamom, Kasoori methi and corriander leaves and mix well. Let it boil for a min and remove from heat.

Enjoy it with chapathis and [whispering] I actually enjoyed it with curd rice much better :)

kofta in coconut grave

Ingredients:

For Koftas:

Grated Paneer - 1 cup (I run the fresh paneer cubes in a food processor or you can also grate the paneer)
Boiled and Mashed Potatoes - 1 cup
Boiled and mashed peas and carrots (don't mash the vegetables too much) - 1 cup
Raisins - a few
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Grated Ginger - 1/2 tsp
All purpose flour or Corn flour - to dust the Kofta balls
Chopped corriander leaves - a hand full.
Salt as required
For Gravy:

Onions - 1 medium
Tomatoes - 1 large - diced
Ginger/Garlic paste - 1 tsp
G.chillies - 2
Corriander Powder - 2 tsp
Turmeric - 1/4 tsp
Crushed paneer - 1 tbsp
Broken Cashews - 2 tbsp
Cream - 1/4 cup
Coconut milk (light coconut milk is better) - 1 cup
Chopped corriander leaves - a hand full.
Procedure:

For Koftas:

Combine the crushed paneer, mashed potatoes in a wide bowl.
Squeeze the water out of the boiled vegetables (you can use this water for the gravy), and mash the vegetables until they lose shape (don't make it a paste). Add this to the paneer and potatoes.
Add Chilli powder, corriander powder, ginger, salt and corriander leaves. Mix well.
Make a small balls from this mixture, pat it a bit flat, place 2 raisins in the middle, and roll it back to a ball. Adding raisins is completly optional, I make it this way as my daughter enjoys it and also definitely adds a kick to the koftas. You can certainly make just a plain ball.
Roll over these balls on the flour (I use all-purpose flour). Set aside.
Deep fry the Koftas in oil. Set aside.
Tip: To get perfect Koftas, all the ingredients should be free from water as much as possible. I remove the potatoes from water as soon as they are cooked and let it dry for 5 mins before I mash them. I also drain the water from the vegetables as soon as they are cooked.

Try to deep fry only one first. If it breaks, add some Rava or bread crumbs to the mixture and mix well. This may absorb that extra moisture.

For Gravy:

Heat oil in a pan. Fry the onions until they trun color, then add ginger/garlic paste and tomatoes and fry again.
Add turmeric, chilli powder and corriander powder. Add salt and fry for a few mins until the tomatoes are well cooked. Let this cool, add cashews and grind this mixture to a paste.
Heat a little oil in the pan again, and add this blended mixture. Fry for a min or two and add the squeezed vegetable water. Cover and cook for 5 mins.
Now add the crushed paneer, boil it for a min.
Finally add the coconut milk and fresh cream. Boil for 2 mins. If required add some water.
Add the Koftas and remove from heat immediately. Garnish with corriander leaves. The Koftas will absorb the gravy quickly. So the gravy should not be too thick.
Serve hot with Rotis/Parathas.

veg kadai

Ingredients:

Cauliflower florets - 1 cup
Peas - 1/2 cup
Carrots/Beans - chopped - 1 cup total
Capsicum - chopped into squares - 1/2 cup
Onion - 1 medium - chopped into squared petals
Onion - 1 medium - chopped finely
Tomato Puree - 1/2 cup (I make them fresh - boil 2 medium tomatoes for 5 mins, cool and peel the skin, puree it in a blender)
Ginger/Garlic Paste - 1 tbsp
Cashews - 10
Corriander seeds - 2 tbsp
Cumin seeds - 2 tsp
Red Chillies - 2
Turmeric powder - 1/4 tsp
Garam Masala Powder - 1 tsp
Corriander leaves - to garnish

Procedure:

Soak the cashews in warm water for 10 mins. Then grind and make a smooth paste. Set aside.
Heat a pan, Dry roast Redchillies, Cumin and Corriander seeds until you get the nice aroma. Cool and powder them.
Heat 1 tsp oil in a pan. Fry the capsicum and the onions petals until they start browning a bit. Remove from heat and set aside.
In the same pan, add 1/2 of the corriander/cumin/chilli powder and fry for a min.
Add ginger/garlic paste and saute well. Then add the chopped onions and fry until onions change color.
Add tomato puree, garam masala and salt and boil it for 3 mins.
Now add the vegetables, 1 cup water, mix well and cover until they are almost cooked. Don't fully cook them yet.
Add the cashew paste and mix well, add the fried capsicum and onion petals, mix and boil for a few more mins until veggies are fully done.
Transfer to a serving dish, garnish with corriander leaves and finally add the remaining corriander/cumin/Chilli powder on the top and immediately cover it.
Just before serving, mix the spices and corriander leaves together to the gravy. This gives a nice and fresh aroma while serving. Serve hot.
Enjoy with Naan, Rotis or White rice.

rabri falooda

Rabri Falooda




Rabri

Ingredients
500 gms Full Cream (35% milk)
1000 gms milk (I used 2%)
5 cardamom pod
1/2 cup sugar (reduce or add more sugar according to taste)
few strands of Kesar
4 tbsp almond, chopped
2 tbsp Pista

Method

   1. Pour the cream and 2% milk into a wide and thick, preferably non-stick pan.
   2. Add the cardamom pods, Kesar and bring to a boil without letting the milk spill over.
   3. Quickly turn heat to medium.
   4. Reduce to half the quantity.
   5. Add the sugar.
   6. Add the pistas and almonds.
   7. Bring to room temperature,Refrigerate for 2-3 hours until cold and set.



Falooda




Ingredients
200 gms falooda
100 gms sugar (or to taste)
2 cardamom
Few strands of Kesar
1/8 tsp Orange Color

Method

   1. Add 3 to 4 cups water and falooda in a pressure cooker.
   2. Remove from heat after 2 whistles.
   3. Open cooker, Put back on teh gas.
   4. Add sugar, cardamom and kesar. Mix well
   5. Cook till the sugar melts. Add some water if needed.
   6. Add the color. Mix well.
   7. Cool and refregerate in air tight container.



To Assemble

   1. Take a bowl or Glass.
   2. Place some falooda first.
   3. Add the Rabri on top.
   4. Add more dry fruits if needed.
   5. Add some crushed ice and rose syrup.
   6. Serve immidiately.

POHA UPMA

This is the quickest and easiest breakfast. Its all done in about 20 minutes.

Ingredients
Serves 2

1.5 cups Thick Poha
1/2 cup onions, chopped
1/2 cup potato, chopped into very small pieces(Same as the onions)
1/4 cup carrots, chopped into very small pieces(Same as the onions) (optional, can use peas too)
2 green chilies, chopped
1.5 tbsp peanuts
1 tsp mustard seeds
few curry leaves
2 tsp sugar or to taste
1 tsp salt or to taste
3 tbsp lime juice
1/4 tsp turmeric powder
fresh coriander leaves for garnish

Method

   1. Heat 1 tsp oil in a pan.
   2. Add the peanuts.
   3. Once the peanuts are fried well, add the mustard seeds.
   4. When the mustard seeds splutter add curry leaves and onions.
   5. Reduce heat, add the potatoes, carrots and 1/2 tsp salt.
   6. Reduce the fame to medium low, cover the pan. To cook the potatoes and carrots. Keep stirring in between.
   7. Meanwhile, place the poha in a sieve and rinse them under running water for 2 minutes.
   8. Leave the poha in the sieve, to let all the water drain out. About 5 minutes. If water is not drained well they will get mashed while cooking.
   9. Place the rinsed poha in a mixing bowl. Loosen the pohas if any lumps are formed.
  10. Add sugar, salt and lime juice to the poha and mix well. Keep aside.
  11. Once the potatoes and carrots are cooked, add turmeric powder to it and mix well. Cook for a minute.
  12. Add the pohas. Mix well.
  13. Reduce the heat to low. Cover the pan and cook for another 5 minutes.
  14. If the Poha is really thick and does not seem to cook, you can sprinkle some water and cover and keep again for more time.
  15. Do not over cook, if not they will get mashed to a paste..
  16. Check seasoning. Garnish with fresh coriander leaves.
  17. Serve with chutney.

pea pulao

This is a simple and flavorful pulao. Can be served with any dal or taste great with just yogurt too.

Ingredients

1 cup basmati rice (250 gms)
1 cup frozen peas (You can use fresh too)
1 tsp jeera - cumin seeds
1 tsp ghee
1 inch ginger, grated
2 green chilies, chopped
1/2 cup fresh coriander leaves, chopped
2 tbsp fresh mint leaves, chopped (optional)
few curry leaves, chopped (optional)
2 cups water
salt to taste

Method

   1. Wash the rice in water. Keep soaked in water till the pea mix is made.
   2. Heat ghee in a pan.
   3. Add the cumin seeds.
   4. Once they splutter,coriander leaves, curry leaves, mint leaves, green chilies and ginger. Cook for a minute.
   5. Add the peas. Cook for 2 minutes. (If using fresh peas cook till the peas are half done).
   6. Drain the rice. (Soaked for about 10 minutes now)
   7. Add 2 cups off water, the drained rice and salt.
   8. Bring the water to a boil on medium high.
   9. Once it reaches a rolling boil stage, reduce the heat to low.
  10. Cover the pan and cook till the rice is done. (About 10 to 15 minutes)



Note

   1. You can cook this in a pressure cooker too, only difference is in step 7, just add the water and salt. Bring the water to a boil. Add the rice, close the cooker and give 2 whistles. (Depends on each cooker, check yours to see how many whistles for basmati rice)
   2. You can also cook this in the rice Cooker, after step 6 place the pea mix, water, rice and salt in the rice cooker and cook as per instructions.

Mah Ki Dal - Daal Makhani

Ingredients
1 cup sabut Urad (whole black gram)
1/4 cup rajma (red kidney beans)
2 tsp ginger, grated
2 tsp garlic, minced
1 tsp green chili, chopped finely
1.5 cups tomato puree (See below for recipe)
1 cup fresh cream/ milk
1/4 tbsp red chili powder or to taste
1/4 cup butter
2 tsp garam masala
salt to taste
fresh coriander leaves for garnish

Method

   1. Wash the urad dal and rajma and soak in lots of water overnight.
   2. Pressure cook the dal along with ginger, green chili, salt, red chili powder and lots of water till fully cooked and tender.
   3. Heat 1/2 the butter, add the garlic and tomato puree. Cook for 2 minutes.
   4. Add remaining butter, dal, garam masala and cook on low heat for an hour minimum, longer the better. Add water if required stirring regularly.
   5. Just before serving add the fresh cream and simmer for 10 minutes.
   6. adjust seasoning, garnish with fresh coriander leaves and serve.



To Make Tomato Puree
Just grinding the tomatoes did not taste good so what we do is boil the tomatoes in some water till the skin breaks. Remove from heat. Remove skin and then puree it. If you want pass it through the sieve to remove the seeds.

shahi paneer

Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.

Recipe will serve 4.

Ingredients:

    * 1/2 lb paneer (approx. 1-1/2 cups cubed)
    * 12 cashew nuts
    * 2 tomatoes chopped
    * 1 green chili chopped
    * 1/4 inch of ginger
    * 3 tablespoons oil
    * 1 teaspoon cumin seeds (jeera)
    * 1/8 teaspoon asafetida (hing)
    * 1 bay leaf
    * 1/2 teaspoon paprika
    * 1 tablespoon coriander powder (dhania)
    * 1/4 teaspoon turmeric (haldi
    * 1/4 teaspoon red chili powder, adjust to taste
    * 1/2 cup yogurt
    * 1 teaspoon sugar
    * 1 teaspoon salt, adjust to taste
    * 1/4 teaspoon garam masala
    * 2 tablespoons chopped cilantro (hara Dhania)

Method

   1. Slice paneer into 3/4 inch cubes. Keep aside.
   2. Grind cashews into powder-like consistency. Keep aside.
   3. Puree tomatoes, green chili and ginger. Keep aside.
   4. Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
   5. Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
   6. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
   7. Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
   8. Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
   9. Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
  10. Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.
  11. Shahi paneer tastes best if it is served hot.

paneer tikka masala

Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

Recipe will serve 4.

Ingredients

    * 1/2 pond of paneer
    * 1/2 teaspoon salt
    * 1/4 teaspoon red chili powder
    * 1 tablespoon minced ginger or ginger juice
    * 1/2 teaspoon coriander powder
    * 1 tablespoon yogurt
    * 1 tablespoon oil

For Gravy

    * 3 medium size tomatoes
    * 1 green pepper adjust to your taste
    * 1 tablespoons oil
    * 1/2  teaspoon cumin seeds (jeera)
    * Pinch of asafetida
    * 2 bay leaves
    * 1 tablespoon coriander powder
    * 1/2 teaspoon paprika (dagi or kashmiri mirch)
    * 1/4 teaspoon turmeric
    * 1/2  teaspoon sugar
    * 1 teaspoon corn starch (arrow root)
    * 2 tablespoons finely chopped cilantro
    * 1/4 teaspoon garam masala

Method

   1. Slice the paneer in about 1/8 inch thick and about in one inch squares.
   2. Mix ginger, salt, pepper, coriander, and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate for at least an hour. It is better to have the paneer marinate in a refrigerator.
   3. Blend tomatoes and green chilies to make a puree and keep aside.
   4. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
   5. Heat 1 tablespoon of oil in flat frying pan on medium heat, making sure to oil the entire surface of the pan.
   6. Next put the marinated paneer in frying pan and gently stir-fry for about 3 to 4 minutes until paneer becomes light brown.
   7. Take out the paneer in a bowl and use the same frying pan to make the gravy.
   8. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready
   9. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
  10. Add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat.
  11. Add the corn starch mix stir for few minutes till the sauce thickens.
  12. Add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
  13. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
  14. Serve hot with your choice of Indian bread or over the rice.
  15. Enjoy!

palak paneer

Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.

Serves 4.

Palak Paneer

Ingredients:

    * 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
    * 1/3 lb paneer
    * 2 medium tomatoes, pureed
    * 1 teaspoon chopped ginger
    * 1 teaspoon coriander powder (dhania)
    * 1/2 teaspoon turmeric powder (haldi)
    * 1/2 teaspoon red chili powder
    * 1 tablespoon oil
    * 1/2 teaspoon cumin seed (jeera)
    * Pinch of asafetida (hing)
    * 1/2 teaspoon salt, or to taste
    * 2 tablespoons of whole wheat flour
    * 1/3 cup heavy cream
    * 1/2 tomato thinly sliced to garnish

Method:

   1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
   2. blend the tomatoes and ginger to make puree.
   3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
   4. Mix whole-wheat flour with heavy cream and set aside.
   5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
   6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
   7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
   8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
   9. Add heavy cream mixture and let this cook another four to five minutes.
  10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
  11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Suggestion

You can replace the heavy cream with 1 1/2 cups of milk.

home made paneer

Paneer is a homemade Indian cheese. Paneer is used many different ways making desserts, appetizers and main course dishes.
Paneer (how to)

Paneer (how to)

Ingredients:

    * 8 cups (half gallon) milk
    * 1/4 cup lemon Juice

Method:

   1. Mix lemon juice in half cup of hot water and put aside.
   2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
   3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
   4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
   5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
   6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

Tips:

If paneer will be used to make any dessert dish:

   1. The most important part of making paneer for dessert is how much water to take out from the paneer.
   2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
   3. For making sweets, paneer can be refrigerated for 1 to 2 days.
   4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
   5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
   6. For sandaish, burfee or any other such dish use regular milk.

If paneer will be used for making main dishes:

   1. Before Pressing the paneer knead it enough so paneer is not crumbly.
   2. Press the paneer instead one hour, two hours making firmer.
   3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.

Variations:

    * Add salt to the paneer, if you like with your choice of spices one or more, including black pepper, roasted cumin seed, chopped green chilies, chopped cilantro (Hara Dhania) or to your taste.

peach phirni

Peach phirni is a delicious creamy eggless pudding. Traditionally phirni is made with rice, milk and sugar. Adding peach gives a wonderful creamy smooth texture.

Recipe for 8

Ingredients

    * 1/4 cup rice
    * 3 cups of milk
    * 3/4 cup sugar
    * 1 15 oz can of unsweetened sliced peaches
    * 1/2 teaspoon corn starch
    * 1/8 teaspoon cardamom powder
    * For garnishing:
    * 1 tablespoon sliced almonds
    * Few slices of canned peaches
    * Few mint leaves

Method

   1. Wash rice and soaks it for fifteen minutes or more.
   2. Drain the water and blend rice to a fine texture, adding just enough milk as needed to blend. Keep aside.
   3. Drain the syrup from can peaches. Keep 4 slices of peach aside for garnish.
   4. Puree the remaining peaches with corn starch. Keep aside.
   5. Boil the milk on medium high heat and let it simmer until milk reduces to about 2 cups. After milk comes to boil it should take about 8 minutes.
   6. Take about 1/4 cup of hot milk and mix it with rice paste.
   7. Add rice solution to the boiling milk slowly and keep stirring continuously, making sure rice does not become in lumps and milk does not burn on the bottom of the pen.
   8. Cook until milk has reduced to about half in volume and rice is cooked.
   9. Next add the sugar and cardamom powder, cook for about 4 minutes on low medium heat. Turn off the heat.
  10. just after turning off the heat add the peach puree gently with cooked rice.
  11. Shift the phirni to the serving bowl and garnish with almond, and peach slices.
  12. Let it sit in refrigerator for few hours. Serve chill

Variations

There are so many delicious variations to this dish! Instead of peaches try making this dish using fresh mango, guava, passion fruit puree.

kalakand

Very traditional and delicious dessert, made with whole milk, variation of a burfee soft and grainy in texture.

Recipe makes about 12 to 16 pieces.

Ingredients:

    * 8 cups or 2 quart milk
    * 1/2 cup sugar
    * 2 to 3 tablespoons lemon juice (for making paneer)
    * 1 tablespoon sliced almonds or pistachio for garnishing

Method:
Making Paneer:

   1. Mix lemon juice in ¼ cup of hot water and put aside.
   2. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
   3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
   4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
   5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
   6. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

   1. Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
   2. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
   3. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
   4. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
   5. Pour it over greased plate keeping about half inch thick.
   6. Let it cool for about one hour. Cut the kalakand in squares.

Tips:

   1. Putting few spoons of water in pot before putting milk reduces burning the milk bottom of the pan.
   2. If kalakand is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure kalakand don’t become dry.

gulab jamun

Gulab jamuns are an Indian version of donuts immeresed in the warm sweet syrup. Served as a dessert, this is a staple in most parts of India.

Makes 20.

Gulab Jamun

Ingredients:

    * 1 cup nonfat milk powder
    * 1/4 cup All Purpose flour (plain flour, maida)
    * 3 tablespoons room temperature unsalted butter
    * 1/4 cup room temperature whole milk
    * Pinch of baking soda
    * 1 3/4 cup sugar
    * 1 1/2 cup water
    * 4 coarsely grounded cardamom seeds
    * 1 tablespoon sliced almonds and pistachio
    * Oil for deep-frying

Method:

Syrup:

   1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
   2. Let the syrup boil for a minute then remove it from the heat.
   3. Stir the syrup until the sugar is dissolved.
   4. Set the syrup aside.

Gulab Jamun:

   1. In a bowl, mix milk powder, flour and baking soda.
   2. Add the butter and mix well.
   3. Now add milk to make soft dough. The dough will be sticky.
   4. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
   5. Knead the dough. Grease your hands with butter before working with the dough.
   6. Divide the dough into about 20 equal portions and roll them into round balls.
   7. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
   8. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
   9. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  10. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
  11. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.

Tips:

   1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
   2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
   3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

Variations:

   1. Using the same recipe, make slightly smaller gulab jamuns (say, 24 instead of 20). After the gulab jamuns are soaked in the syrup, take gulab jamuns out of the syrup and roll them in ½ cup of unsweetened coconut powder. Also, you can substitute coarsely ground almonds for the coconut powder.
   2. Using the same recipe, make about 10 larger gulab jamuns. Cut the gulab jamuns in half when they are at room temperature. Garnish with sliced almonds and pistachios.

gajar ka halwa

Gajar (Carrot) Halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajar Halwa is delicious warm or cold.

Recipe serves 4

Gajar Ka Halwa

Ingredients:

    * 2 cups shredded carrots
    * 2 cups milk
    * 3 tablespoons unsalted butter
    * 1/4 cup sugar
    * 1/2 teaspoon cardamom powder
    * 6 chopped roasted cashew nuts (To garnish)

Method:

   1. Roast the cashew nuts and set aside for the garnish.
   2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
   3. Melt the butter in a frying pan on medium heat.
   4. Add the shredded carrots and stir-fry for about seven to eight minutes.
   5. Carrots should be tender and slightly changed in color.
   6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
   7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
   8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Suggestion:

Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds.