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This is the easiest sweet recipe, you can make in no time. Surprise your guests with this sweet.
Ingredients:
- Bread slices - 4
- Sugar - 1 cup
- Water as required
- Cardamon powder - a pinch
- Ghee - 1 tbsp
Method:
- Take sugar in a pan and add cardamon powder and enough water to cover sugar. Boil it until you get one-string consistency.
- Cut bread slices into small pieces. Heat ghee in another pan and roast bread slices.
- Take a small serving bowl, add 3 or 4 roasted bread pieces and required sugar syrup. Hurray! We are done.
Ingredients:
- Button mushroom - 10
- Onion -1
- Tomato - 1
- Capsicum -1
- Ginger-garlic paste - 1 tsp
- Chilli powder/Sambar powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder - pinch
- Garam masala - 1/2 tsp
- Fennel seeds - 1 tsp
- Salt as required
- Milk - 1/2 cup
Method:
- Chop mushroom into big pieces. Grind tomato into fine paste. Cube onion and capsicum(big pieces).
- In a pan, heat oil and add fennel seeds, then add onion and ginger-garlic paste. Saute this for 2 minutes and add capsicum and tomato paste. Saute this for 2 more minutes.
- Now add sambar powder, turmeric powder, garam masala, coriander powder, and salt, saute this and add mushroom. Mix mushroom nicely with the masala and sprinkle some water.
- Close the pan with a lid and let it cook for 7 to 10 minutes.
- Finally switch off the stove and mix milk with the gravy.
- Serve hot with naan, roti, or any fried rice.
Ingredients:
- Paneer - 250 gms
- Peas - 100 gms
- Onion - 1
- Tomato - 1
- Garlic-ginger paste - 1 tsp
- Coriander powder - 1 tsp
- Chilli powder/Sambar powder - 1 tsp
- Garam masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Water - 1 cup
- Salt as required
- Milk/Fresh cream - 2 tbsp
- Chopped coriander leaves for garnish
Method
- Chop and grind onion and tomato separately. Keep it aside.
- Cube paneer and stir fry it in hot oil. Keep it aside. Cook peas in cooker for one whistle
- Heat 2 tsp of oil in pan and add onion paste, saute until it becomes light brown, then add tomato paste, ginger-garlic paste, saute this for 2 minutes.
- Then add turmeric powder, coriander powder, garam masala, chilli powder, saute this for few minutes until oil separates. Now peas, water, and salt. Cook this for 2 more minutes. Finally add paneer and cook till the gravy thickens.
- Switch off the stove and add milk and coriander leaves.
- Serve hot with naan, roti, or fried rice.
Ingredients:
- Drumstick leaves - 1 cup
- Tamarind - lemon size
- Pepper - 1 tsp
- Cumin seeds - 1 tsp
- Coriander seeds - 1 tsp
- Red chilli - 1
- Garlic pods - 2
- Tomato - 1
- Turmeric powder - 1 tsp
- Salt as required
- Coriander leaves for garnishing
- Mustard seeds - 1 tsp
- Curry leaves - little
Method:
- Boil drumstick leaves in 1 cup water for 10 minutes. Keep this aside.
- Extract juice from tamarind. Grind pepper, tomato, cumin seeds, red chilli, coriander seeds, and garlic pods Coarsely.
- In a pan, add oil and mustard seeds, when it start spluttering add curry leaves, then tamarind juice, now add ground paste, drumstick leaves along with cooked water, turmeric powder and salt.
- When the rasam start boiling, garnish with coriander leaves and serve hot with rice and curry of your choice.
Ingredients:
- Tamarind - 150gm
- Mustard seeds - 1 tsp
- Sesame oil - 1/2 cup
- Channa dal - 5 tsp
- Red chilli - 5
- Curry leaves - 3 tsp
- Asafoetida - 1 tsp
- Groundnuts - 1 cup
- Salt as required
- Cooked rice - 2 cups (cook rice with required salt)
Dry roast and Grind
- Red chilli - 20
- Channa dal - 5 tsp
- Curry leaves - 3 tsp
- Fenugreek seeds- 2 tsp
Method:
- Soak tamarind in 2 cups of water for 2 hours. Grind this tamarind along with soaked water into thick paste. Filter this paste to remove any tamarind seeds.
- Grind the dry roasted item and keep it aside.
- In a pan, add the tamarind water, when it starts boiling add the ground paste. Cook this in medium flame for 20 to 25 minutes until the tamarind paste thicken.
- Now in another pan, add oil, then mustard seeds, when it starts spluttering, add curry leaves, channa dal, red chilli, groundnuts, and asafoetida.
- Add this seasoning to the thick tamarind paste and store this puliyotharai in airtight container.
- Take required tamarind paste and mix it with cooked rice.
- Serve this rice with appalam or vathal.
Ingredients:
- Grated cheese - 1/2 cup
- Maida - 1/2 cup
- Gram flour - 1/2 cup
- Rice flour/ Rava - 2 tsp
- Salt as required
- Onion - 1
- Green chilli - 2
- Chopped ginger - 1/2 tsp
- Oil for frying
Method:
- In a bowl, mix cheese, maida, gram flour, rice flour, chopped onion and chilli, ginger, and salt.
- Knead it with water in vada consistency.
- Pinch it little and fry it in hot oil.
- Serve hot with tea or coffee.
Ingredients:
- Oats - 1 cup
- Moong dal - 1/2 cup
- Jaggery - 1 cup
- Cardamon powder - 1/2 tsp
- Cashew - 10
- Raisins - 10
- Ghee - 1 tsp
Method:
- In a pan, add jaggery and 1.5 cup water, let it boil. Switch off stove and filter jaggery. Keep this aside.
- Roast cashew and raisins in ghee. Keep this aside.
- Dry roast moong dal and cook it along with water in cooker for 3 whistles. Now add oats and cardamon powder to cooked moong dal and add jaggery water, cook this for one whistle.
- Finally add cashews and raisins.
Ingredients:
- Ragi flour/Millets - 1 cup
- Finely chopped onion - 1/2 cup
- Chopped green chilli - 1 tsp
- Chopped ginger - 1/2 tsp
- Hing - a pinch
- Salt as required
- Water for kneading
- Oil for frying
Method:
- In a bowl, mix ragi, onion, chilli, ginger, hing, and salt. Now add water slowly and make a little loose dough.
- Heat oil in a pan, pinch little dough and fry it in the oil.
- Serve hot.
Ingredients:
