SHAHI PANEER

Shahi Paneer

Shahi paneer is a preparation of paneer in thick gravy made up of cream, tomatoes and spices. It is mainly eaten with roti, naan, rice, and other breads. Paneer is the word for cottage cheese, and shahi is the term for royal.

Ingredients

• Oil-3 Tablespoons
• Paneer -1 1/2 Cups Cubed
• Cashew Nuts-14
• Cumin Seeds (Jeera) - 1 Teaspoon
• Asafetida -A Pinch
• Bay Leaf-1
• Coriander Powder -1 Tablespoon
• Turmeric -1/4 Teaspoon
• Red Chili Powder-1/4 Teaspoon (As Per Your Spice Level)
• Yogurt-1/2 Cup
• Sugar-1/2 Teaspoon
• Salt-As Required
• Garam Masala-1/4 Teaspoon
• Chopped Coriander Leaves-Few

For Tomato Puree

• Tomatoes -2
• Green Chili-1
• Ginger-1 Small Piece

Method

STEP-1

Slice paneer into 3/4 inch cubes. Keep aside.

STEP-2

Puree tomatoes, green chili and ginger. Keep aside.

STEP-3

Grind cashews into powder-like consistency. Keep aside.

STEP-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.

STEP-5

Increase heat to medium-high and add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.

STEP-6

Add tomato puree, coriander powder, turmeric and red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.

STEP-7

Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.

STEP-8

Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.

STEP-9

Remove from heat, add garam masala and chopped coriander leaves. Mix gently, cover the pan and let it sit for a couple of minutes.

Serve hot.

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STRAWBERRY MOUSSE CAKE

Strawberry Mousse Cake

   

   Ingredients

Crust

• Digestive Biscuits/Graham Crackers-4
• Coconut Oil or Butter, Melted-3-4 Tablespoon 

Strawberry Mousse

• Strawberries-5-7
• Sugar-4 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon
• Whipping Cream-2 -3 Tablespoon

White Mousse

• Whipping Powder-1 Packet
• Milk-1/2 Cup (115 Ml)
• Milkmaid-3 Tablespoon
• Gelatin Powder-1/2 Teaspoon
• Cold Water-1 Tablespoon

Topping

Fresh Strawberries

Method

For the crust

STEP-1

Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form.

STEP-2

Add melted coconut oil or butter and process until completely combined.

Press the mixture into the bottom of a springform pan using the back of a spoon.

Refrigerate until you prepare the strawberry mousse.

 For the strawberry mousse

STEP-3

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-4

Meanwhile, cut the strawberries in quarters. Place the strawberries and sugar in a small sauce pan and place over medium heat just until sugar is dissolved.

STEP-5

Remove from heat and puree using a blender.

STEP-6

Let it cool and add 2 tablespoon of whipping cream, mix until well combined. Set aside while you prepare the gelatin.

STEP-7

Place gelatin over low heat, just until it dissolves and then pour it over strawberry puree.

Pour the strawberry mouse over the crust and refrigerate for 10-15 minutes.

For the white mousse

STEP-8

Dissolve gelatin in 1 tablespoon cold water and let it swell for about 5 to 10 minutes.

STEP-9

Meanwhile, in a bowl, mix 1 sachet of whipping powder and ½ cup milk.

Beat on low speed for 2 minutes, then in high speed for 3 minutes or until it thicken and forms light, fluffy peaks.

STEP-10

Then add milkmaid and stir well.

Refrigerate until you prepare the gelatin.

STEP-11

Place gelatin over low heat, just until it dissolves and then pour it over whipping cream.

Mix until well combined.

Pour over the set strawberry mousse.

STEP-12

Refrigerate for about 4 hours or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.

Decorate with strawberries.

MUHALLABIA(ARABIC DESSERT)

Muhallabia(Arabic Dessert)

Ingredients

• Muhallabia Dessert Mix-1 Packet (85 G)
• Milk-475 Ml

Method

STEP-1

Take empty content of sachet into a bowl.

STEP-2

Measure out 475 ml of milk. Take 4 tablespoon of the milk and add it to the mix.

Mix to a smooth paste.

STEP-3

Pour the rest the milk in a saucepan and heat until nearly boiling.

STEP-4

Pour the milk into the paste and stir well mixed.

Return the mix to the saucepan and heat stirring constantly until the mix thickens.

STEP-5

Pour into dishes and chill before serving.

AVOCADO DEVILED EGG

Avocado Deviled Egg

Avocados are packed with disease-fighting antioxidants. They are a good source of B vitamins, which help you fight off disease and infection. It has amazing health benefits.

Ingredients

• Avocado -1
• Egg(boiled)-3
• Pepper Powder-1 Teaspoon (As Needed)
• Lime Juice -1 Tablespoon
• Chopped Coriander Leaves-Few
• Garlic Powder-1/4 Teaspoon
• Mayonnaise-2 Tablespoon
• Salt-As Needed

Method

STEP-1

Peel eggs and slice each boiled egg in half lengthwise.

Remove the yolks and set aside.

STEP-2

Cut the avocado and scoop out the pulp. Place them in a bowl. 

STEP-3

To the bowl, add the mayonnaise, lime juice, garlic powder, salt, pepper powder, chopped coriander leaves and egg yolks (already kept).

STEP-4

Mix well until it become smooth, then transfer to a resealable plastic bag.

With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.

Serve immediately.

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CHICKEN LOLLIPOP/CHICKEN DRUMSTICK LOLLIPOP

Chicken Lollipop/Chicken Drumstick Lollipop

Ingredients

• Chicken drumsticks, skin removed-6
• Oil-For Frying

For Marination

• Egg-1(Beaten)
• Pepper Powder-1/2 Teaspoon
• Chicken Masala-1 Teaspoon
• Kashmiri Red Chilly Powder-1 Tablespoon
• All Purpose Flour-3 Tablespoons
• Corn Flour-1 Tablespoon
• Ginger Garlic Paste-1 Tablespoon
• Soya Sauce-1 Teaspoon
• Salt-As Required

Method

STEP-1

Place each chicken drumstick on a cutting board. Using a knife, cut non-meat end around the bone (turning the leg into the knife).Pull out the white tendons and discard them.

Hold the bony end of the leg with one hand, push the meat up (With your other hand) and toward the flesh end to form a "lollipop."

STEP-2
Apply a mixture of egg, pepper powder, chicken masala, salt, ginger-garlic paste, kashmiri red chilli powder, flour, corn flour and soya sauce on the chicken lollipops and set aside to marinate for an hour.

STEP-3

Heat oil in a non-stick pan. When the oil is hot enough, deep fry them on medium high until cooked.

Do not fry on very high flame as it may brown the chicken outside without cooking inside.

Serve hot.

EGGLESS SPONGE CAKE/SPONGE CAKE WITHOUT EGG/EGGLESS VANILLA CAKE

Eggless Sponge Cake/Sponge Cake without Egg/Eggless Vanilla Cake

Sponge cake is a cake based on flour, sugar, and eggs, and is sometimes leavened with baking powder. It has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by the batter method or the foam method.

Today I am sharing easy and tasty eggless sponge cake.

Ingredients

• All Purpose Flour-1 ¼ Cup (310 Ml)
• Sugar-¾ Cup (180 Ml)
• Curd-1 Cup (250 Ml)
• Baking Powder-1 ¼ Teaspoon
• Baking Soda-½ Teaspoon
• Oil-½ Cup (125 Ml)
• Vanilla Essence-1 ½ Teaspoon
• Salt-A Pinch

Method

STEP-1

Take curd and sugar in a bowl and mix well till the sugar dissolves.

STEP-2

Add baking powder, baking soda and salt. Mix well.

STEP-3

Set this aside for few minutes or until some bubbles appearing.

STEP-4

Meanwhile preheat your oven at 180 degree C.

STEP-5

Then add vanilla essence and oil to the sugar mix and stir well.        

STEP-6

Sieve the all purpose flour and add little by little to the sugar mix.

Fold it without any lumps.

STEP-7

Transfer the cake mix to a greased cake pan. 

Bake at 180 degree C for about 25-30 minutes or till a toothpick inserted comes out clean.

Allow the cake to cool down completely, then invert it into a plate and cut into desired pieces.

AVOCADO MILK/AVOCADO JUICE

Avocado Milk/Avocado Juice

Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical.

Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. 

Ingredients

• Ripe Avocado-1
• Cold Milk-1 Cup
• Sugar /Honey–2 Tablespoon (As Needed)

Method

STEP-1

Cut the avocado and scoop out the pulp.

STEP-2

Put the pulp of the avocado in a blender along with milk and sugar/honey.

STEP-3

Blend it until everything is combined thoroughly (creating a uniform look throughout).

CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient. The traditional recipe combines a dough composed of butter and both brown and white sugar with semi-sweet chocolate chips. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.

Ingredients

• All-Purpose Flour-2 Cups
• Baking Soda-1/2 Teaspoon
• Salt-1/2 Teaspoon
• Butter, Melted-3/4 Cup
• White Sugar-1 1/2 Cup
• Vanilla Extract-1 Tablespoon
• Egg-1
• Chocolate Chips or Chunks-1 Cup

Method

STEP-1

Preheat oven to 180 degrees.

STEP-2

Whisk together flour, baking soda, and salt in a medium bowl.

STEP-3

Stir butter and white sugar until well combined.

STEP-4

Add in egg and vanilla extract to butter and sugar mixture, and stir to combine.

STEP-5

Sift the flour into sugar mixture and mix to combine.Using your hand,knead it.

STEP-6

Add in chocolate chips and mix in until evenly distributed.
Cover it with a plastic wrap and refrigerate for 20 minutes. 

STEP-7

Scoop out 2 tablespoon of dough per cookie, and roll cookie dough into balls.

STEP-8

Place on parchment paper lined baking sheet.

Bake until edges are golden brown.

MAMBAZHA PULISSERI

Mambazha Pulissery

Mambazha pulissery is a traditional sweet and sour ripe mango curry.

Ingredients

• Mango - 2 Small (1 Cup Chopped)
• Water - As Required 
• Salt - To Taste 
• Green Chillies-2
• Turmeric Powder - A Pinch
• Red Chilli Powder - 1/2 Tsp

To Grind

• Grated Coconut-1/2 Cup
• Sour Yogurt-1 Cup (Stirred Well)
• Cumin Seeds-1/2 Teaspoon

To Temper

• Coconut Oil -2 Teaspoon
• Mustard Seeds-1 Teaspoon
• Whole Dry Red Chilies-2
• Curry Leaves-1 Sprig

Method

STEP-1

Grind all the ingredients listed above ‘To Grind’ without adding water into a fine paste.

Set aside.

STEP-2

In thick bottomed vessel, add mangoes along with turmeric powder, red chilly powder, salt and little water.mix well.

Let the mangoes turn soft but make sure its not mushy.

STEP-3

Add the grounded coconut paste to the boiling mango and mix well.

Cook in low flame for at least 3-5 minutes until raw smell of coconut mixture leaves, add required salt.

 Keep stirring to avoid curdling.

STEP-4

In a frying pan, heat the oil and add the mustard seeds.

When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
STEP-5

Pour the seasoning to the pulissery and cover the dish for 10-15 minutes. Let the flavor set.

Note

If the mango is not that ripe then you can add sugar.