Sprouts Salad

      
                                                            Ingredients
                                          Moong Sprouts 1 cup
                                   Tomato 1 cup(finely chopped and deseeded)
                                      Onion 1 cup (finely chopped)
                                 Salt and Chaat masala as per taste
                                      Lime Juice 1 tsp
                                  Coriander leaves few

                                       Method
Mix all the ingredients in a bowl and serve immediately.

Variations
You can even add boiled potato pieces, roasted papad pieces to the salad and finely chopped carrot.
 

Andhra Tomato Rasam

How about a spicy and tangy Andhra Rasam ?  This Rasam was learnt from here. Lets move on to the recipe, without wasting much time.


                                                          Ingredients
                                              Fresh Grated Coconut 2tbsp
                                              Peppercorns 1tsp
                                             Cumin Seeds 1 tsp
                                             Red Chilly 2-3
                                          Garlic cloves 6
                                       Tomato 2(Medium)
                                         Green Chilly 1
                                   Tamarind Juice 2 cups

                                                For tempering
                     1/2tsp each Mustard, Cumin seeds and Hing
                         Few Curry Leaves
                         Ghee 1 tsp


                                            Method
Grind all ingredients to fine powder except tomato, green chilly and the tempering items.
Heat ghee in pan add mustard,cumin seeds, hing and curry leaves, once all this is done, add the chopped tomatoes and slit green chilly and fry until tomato becomes mushy.
At this stage mix the tamarind juice with the prepared Rasam powder and add to the pan.
Bring it to boil. Garnish with coriander leaves.

Variations
You can temper with oil also, but ghee gives a nice aroma.
Adjust the red chilly according to your taste.



                                      
 

Ullipaya Pulusu ~ Shallots Gravy Andhra Style

                  
                                                                  Shallots are known as Ullipaya or Neeruli in Telugu, these pearly little things, add great taste and aroma and spice up the dish, more than the usual onion.

This recipe if perfect for a winter day, as it necessary ingredients to keep your body warm.
I learnt this recipe from here and thought I must give a try immediately. So what are you waiting for?? Go ahead and make a note of the ingredients and the preparation method, and do give a try today..

                                                   Ingredients
                                        1 cup shallots peeled
                                         8-10 garlic pods
                                        3tbsp Coriander powder
                                        2tsp Red Chilly powder
                                        1/2 tsp Cumin Powder
                                       1/2 tsp Turmeric powder
                                       Salt as per taste
                                      Oil 1/2 cup
                              1 Lime size ball of tamarind soaked in warm water for 10- 15mins


                                            For Tempering
                                           Mustard 1/2 tsp
                                        Fenugreek Seeds 3/4 tsp
                                             Curry leaves few

                                              Method
heat 2tsp oil in a pan and fry coriander powder and red chilly powder to dark brown, you should be able to get the slight burnt smell of both the powders. Switch off the flame.
In the same heat add curry leaves, 4 garlic pods, 1/2 cup shallots, cumin powder and turmeric powder and fry.
Mix well and set aside to cool. Grind this to a fine paste adding little water.
Now heat 3 tbsp. oil in the same pan, add mustard and fenugreek seeds, when they splutter add the remaining shallots, garlic pods and curry leaves and sauté until shallots turns pinkish.
Now add 2 cups of thick tamarind juice,ground paste and salt.
Mix everything well, cover the lid and cook for 10mins and allow it to boil.
Remove from the flame and garnish with coriander leaves and serve hot with rice.

Suggestions
This gravy can be refrigerated and stored upto a week, before using just sauté for 5-8mins every time
To remove the skin of shallots, just roast them in a pan(without adding oil) for 2-3mins, allow to cool and remove the skin..


                                        
 

Cucumber Strawberry Buttermilk

                                                Ingredients
                                              Cucumber 1
                                           Strawberry 8-10
                                  Chill Buttermilk 1 glass
                                   Lime Juice 1 tsp
Salt, Chaat Masala and Black salt as per taste.

                                           Method
Peel the outer skin of the cucumber, wash and chop the strawberry.
Blend all the ingredients together and serve chill.
Adjust the masalas as per your taste.

Strawberry Sundae ~ Sweetness in a glass

What will you do, when you have a pack of sour strawberry lying in your fridge and giving a sad look at you, for not using it... Just convert them into this simple and tasty Sundaes.

 

Ingredients

Fresh Strawberry 1 pack(Washed and chopped)

Cold water 1 glass

Vanilla/Strawberry flavor icecream 1 cup

Few Chocolate blocks

Few Almond Slices.

 

Method

Wash and chop the strawberries and blend to smooth puree adding water.

Now all you do is, into a big glass pour the strawberry puree, layer with vanilla/strawberry icecream, chocolate blockd and almond slices.

Serve chill and Voila!! your Strawberry Sundae is ready.

 

 

Variations

You can add any icecream flavor of your choice.

Mixed dry fruits can be used.

 

Creamy Semia Kheer

                                                                      Ingredients
                                                            Vermicelli/Semia 1 cup
                                                             Milk 2 cups
                                                         Condensed Milk(Milkmaid) 1 cup
                                                                 Rosewater 1tsp(Optional)
                                                          Mixed Dry Fruits 1/2 cup
                                                          Ghee 2 tsp
                                                       Elaichi Powder 1/2 tsp

                                                                   Method
Fry mixed elaichi powder, kaju, raisins and vermicelli in 2tsp ghee until vermicelli turns to golden color and dry fruits are done. In the meanwhile boil milk in a different pan, as it starts to boil, simmer and add the fried items and mix for 2-3mins or until vermicelli is cooked, remove from flame add condensed milk(milkmaid) and rosewater and mix. Serve your creamy semia kheer hot or cold.

Bird's Nest

                                                                     Ingredients
                                             Potato 2(Boiled and Mashed)
                                            Turmeric 1/2 tsp
                                             Salt as per taste
                                             Vermicelli 1 cup
                                                  Oil for frying
                         Bread crumbs/Salted Biscuit powder 1/2 cup

                                                     For the stuffing
                                          Onion1(Finely chopped)
                                        Boiled Corn Kernels 1/2 cup
                                   Boiled Green Peas(Fresh/Frozen) 1/2 cup
                                   Red Chilly powder 1/2 tsp
                                     Garam Masala powder 1/2 tsp
                                    Chaat Masala 1/2 tsp
                                   Salt as per taste


                                           Method
First boil the potatoes with turmeric and a pinch of salt, cool and peel the skin, mash and set aside.
To prepare the stuffing, heat oil in a pan and fry finely chopped onion until it turns transparent, now add the masala powders mentioned and sauté for 2mins.
Now add the boiled corn kernels and green peas and slightly smash both the peas and corn, add salt and cover and cook for 2mins and set aside.
To proceed,as shown in the first pic, make a small ball out of the boiled mashed alu and press slightly to make like a cup and keep a tsp of the stuffing prepared and close gently.
Make sure the stuffing doesn't spill out.
As sen in the second pic roll the stuffed potato balls in bread crumbs and roll on vermicelli(as shown in 3rd pic).
Now refrigerate the prepared balls for 30mins.
Heat oil in a pan for deep frying, and fry these little darlings, until golden brown and sevre hot with tomato ketchup.

Variations
For the stuffing, any vegetables can be added.
Grated paneer can also be added.
Before the frying the alu balls, bring them to room temperature for 10-15mins and then fry.
You can even shallow fry them.

OPEN RAVA SANDWICH

Ingredients:

 

Finely chopped onion, tomato, capsicum

 

Method:

 

In a bowl beat curd add chopped veggies, salt  and chaat masala. Mix well, add roasted rava and mix well. Do not add water spread this on bread and toast. You can even prepare this overnight and refrigerate. Next morning just apply to ur bread n toast it with butter. You can also add boiled corn kernels.

Semiya Masala Vadai

Ingredients:

1 cup semiya

1/2 cup thick yoghurt

1tbsp ginger garlic paste

3 to 4 redchilly

1/4tsp fennelseed

1 med size onion

3 to 4 stalk coriander leaves chopped.

Method:

 

Soak semiya in yoghurt for 1hr. Grind redchilly along wirh ginger garlic paste with 2 cloves( opt). Mix all ingredients with semiya. Adjust salt .add 1  or 2 tbsp maida / rice flour for binding. Make small balls and deep fry in oil. Serve hot vadas with chutney of your choice.

Semiya Cutlet

Ingredients:

 

Semia 1cup

Boiled vegetables like onion carrot potato capsicum 

Chilli powder

Paneer or cheese

 

Method:

 

Cook Semia and mix everything in a bowl after adding salt and smash it. Make balls and dip it in rusk powder or bread crums as you wish and put it in a pan with oil or butter fry it till brown. Cook on both the sides. Yummy cutlet will be ready. Serve it hot with  sweet or spicy sauce

Semia Rava Idli

 

Ingredients:

Semía 1/2 cup

Roasted rava 1 cup

Channa Dal 1tsp

Urad Dal 1 tsp

Curry leaves coriander leaves Cashew little

Green chillies 2 finely chopped

Method:

In  pan add oil,  mustard seeds. Once the seeds splutter add channa dhal, urad dhal, curry leaves, green chillies and fry little till golden brown. Keep it aside add little oil or gheein pan and fry Cashew.

Take a bowl add all semía rava and the rest fried items mix it with water. For 200gms of rava and semía pour 300gms of water to make idli batter. Keep aside for 10 min and take idli plates grease it with oil and pour the batter and steam it for 7 to 8 min

Idli s are  ready to eat. Serve hot with tomato chutney or podi or coconut chutneys

Semia Idli

 

 

                                                                 Ingredients
                                                   Vermicelli/Semia 1 cup
                                                Semolina/Rava/Sooji 1/2 cup
                                                    Curd 1 cup
                                                  Salt as per taste
                                                    Oil 1 tsp
                                                 Mustard 1/2 tsp
                                              Urad dhal 1/2 tsp
                                            Cumin Seeds 1/2 tsp
                                              Hing 1/2 tsp
                                          Curry leaves and Coriander leaves few

                                                    Method

Fry semia in 1/2tsp ghee until light brown and aromatic, next roast rava until aromatic. Add both semia and rava into a bowl, add beaten curd, finely chopped coriander leaves,salt and mix well. Now heat oil add mustard,urad dhal,cumin seeds,hing and curry leaves. Add this to the semia rava mixture and mix well. Set aside for 10mins. Grease your idli plates and pour a ladle full of the prepared batter and steam cook for 10-12 mins or until done.

Remove and serve hot with any chutney of your choice.

Semia Laddu ~ Vermicelli Laddu

Are you bored of trying the usual laddus and looking for a different one, then this laddu is for you..
Ready in just few minutes, with simple ingredients.....


                                                          Ingredients
                                                      Vermicelli 1 cup
                                                         Sugar 1 cup
                                                       Cashewnuts 10-12
                                                      Ghee 1-2 tsp
                                    Green Cardamom Powder a pinch


                                                          Method
Dry roast semia until light brown, cool and grind to fine powder adding sugar and 1O-12cashew. Transfer the ground powder to a plate/bowl add elaichi powder and ghee. Mix gently and make laddus. Store in airtight container and enjoy ur laddus upto 4-5days.

Paneer Mushroom Capsicum Gravy

Ingredients:

Finely chopped onion(from 2 onions) - 3/4cup
Finely chopped tomatoes(from 4 tomatoes) - 1 cup
Capsicum - 3( chopped and deseeded)
Paneer (cubed)- 200gms
Mushroom - cleaned and chopped
Haldi powder - 1/4 tsp
Red chilli powder - 1 tsp
Dhania Jeera powder - 1 1/2 tsp
Jeera - 1tsp
Salt to taste

Method:
In kadai add 3 tsp of olive oil /sunflower oil add jeera, onion and fry till onion is cooked. Add tomatoes and capsicum. Stir fry till capsicum is cooked completely. Add haldi, red chilli powder, salt, dhania jeera powder and cook for 2-3 mins. Now add mushroom and close cook for few mins. Lastly add paneer and close cook for 2 boils. Serve with puri /roti/ phulkas.

Oats Dosa

Ingredients:

Oats 1 cup

Rice flour 1/4 cup

Rava 1/4 cup

Jeera 1 tsp

onion chopped
Green chillies 1 finely chopped
Pepper pwdr oil as req salt and water

Method:

Now dry roast oats for 3 to 5 min till nutty aroma comes then allow to cool and powder it. Add oil and fry the chopped onions and green chillies. Take a bowl add oats powder, rice flour, rava, jeera, onion, green chillies, pepper, salt and mix well with water. Make a thin batter like rava dosa batter. Then make dosas and serve hot with chutney or sambar of your choice.

Oats Urad Dal Laddu

Laddu, with oats ?? yes you read it right.. This simple laddu is not only healthy but also less time consuming. If you have any doubts regarding the taste, you need to prepare it and have a bite of this melt in the mouth laddu, which somewhat tastes like the famous besan laddu.Surpirse your guests and kids with this healthy laddu, and keep them guessing about the ingredients..... Lets go to the recipe.                                                               Ingredients                                                              Oats 1 cup                                                         Urad dhal 1 cup                                                          Sugar 1 cup                                                          Ghee 2 tsp                                                        Cashewnuts 10-12                                                      Elaichi powder 1/2 tsp                                                                 MethodDry roast urad dhal until golden set aside, now roast oats until aromatic, once its cool add cashew,sugar and grind to fine powder, add to a plate/bowl, add melted ghee n elaichi pdr. Mix everything and form laddus. Store in airtight container upto 4-5days. 

Fried Paneer Cucumber Salad

For the dressing:

In a bowl mix lime juice,salt,suagr,chaat masala and blacksalt,mix well and set aside.
Roast ur paneer on d tava without adding oil,until it turns golden brown
Assembling:

Place a cucumber piece,pour a tsp dressing, roasted paneer piece on top,tomato ketchup,curd,and keep a raisin and sprinkle sum more chaat masala on top, repeat wit other cucumber n paneer slices and serve chilled
Variations:

You can go ahead n add boiled red kidney beans,boild mashu alu,grated cheese,grated apple, etc.
You can mix n match with many things.

Oats upma

Ingredients:

Oats 1 cup, green chillies, capsicum, cabbage, cauliflower, baby corn, carrot, onion, (all finely chopped),curry leaves, butter milk(8tsp), salt

Method:

In kadai add oil, mustard dhal, urad dhal, channa dhal, curry leaves, green chillies, onion and then veg one by one, salt. After mixing add butter milk, oats. Cook for 3 mins and serve hot.

Chilly Paneer

Paneer, is the most loved dish with many kids, they love it any form.... Here's a sure shot hit recipe with both kids and adults. You can even prepare this as a starter for your parties.


                                                                 Ingredients
                                                           Paneer 200 grams
                                                         Bell Peppers (3 colors)
                                                   Onion 1(Chopped into medium chunks)
                                                 White Vinegar/Lemon Juice a tsp
                                               Ginger and Garlic 1 tsp(Finely chopped)
                                                Red and Green Chilly Sauce 1 tsp
                                                 Dark Soya Sauce 1 tsp
                                                    Oil 1 tsp

                                                             Method
Heat 1 tsp of oil n a kadai shallow fry d paneer.keep aside.mix soya sauce vinegar ginger garlic sugar n a bowl transfer paneer into d bowl
 Soak it fr 10 mts in d meantimeheat oil n d same kadai add onion capsicum saute till it bcoms slight crunchy.Then add paneer red and green chilli sauce add 2tsp soya sauce n give it a stir on high flame
Put off the flame n garnish it with spring onions.
Sere hot with any roti and spicy sabzi of your choice.
Or as shown in the last pic, you can pair it up with methi paratha and lobia masala.

Palak Paneer

   Ingredients :
 Fresh Palak 1 bunch
 Paneer Cubes 1 cup

 Oil 4tsp

 Tomato Puree 1 cup

 Salt as per taste

 Grind to fine paste

  Onion 1

  Ginger 1 tsp finely grated or chopped

  Garlic 3 cloves

  Green chilly 2-3

 Method :

 

Boil palak grind with little milk and keep aside. In mixer grind onion, green chilli, ginger, garlic without frying. In kadai add 4 tsp oil. Once hot add the mixture, little salt and stir cook for few mins. Add tomato puree( made frm 1 tomato). Fry nicely till the oil separates. Add palak and allow it to boil. After 1 boil add paneer and salt. Cook for 1 more boil and serve hot.

Variations : Add a tsp of fresh cream, to enhance the taste.

                                                             

Urad dhal & Oats Uttapam with Paneer corn burji

Paneer Corn Burji :

Method :

Heat oil crackle cumin seeds, add finely chopped onion and fry until it turns pinkish,nw add chilly pdr,garam masala n salt n saute for a min and add boiled corn kernels and mashed paneer ans saute for 2mins and take off from flame.
Oats uttapam:

Method:

Soak urad dal for 2-3hrs with methi seeds and handful of beaten rice and grind to thick batter adding ginger and water, transfer to a bowl add 1cup oats pdr and salt,mix well.... Set aside for 30mins and prepare ur uttapams as usual and serve hot with any side dis of ur choice
 

Oats Adai

                                                 Ingredients
                                                

Dry roast oats powder 1 heap cup
Toor dhal 1/2cup
Urad dal 1/4cup
Masoor dhal 1/4 cup
Moong dhal 1/4 cup
Dry red chillies 4-5
Fenugreek seeds 1/2tsp
Cumin seeds 1/2tsp
Asafoetida a pinch
Coriander leaves n curry leaves few
Salt as per taste

Method:

Wash and soak all the dhals for 3-4 hours with dry chillies and grind to smooth batter adding oats powder. Transfer the batter to a bowl add salt, cumin seeds, asafoetida, finely chopped coriander and curry leaves, mix well and set aside for 2 hours.Heat a tava/Griddle, once it is hot, pour a ladle full of batter and spread it circular motion, if required add few drops of oil. Cook for 3-4mins on both the sides or until cooked.
Serve your yummy oats adai with any spicy chutney or sambhar.

Paneer Sandesh ~ Bengali Delight

                                                                      Which just three ingredients, have you ever wondered, how to prepare a wonderful Bengali dessert ? if you are looking for a delicious dessert for your festivals, do give this Paneer Sandesh a try, and am sure you will keep preparing this again and again.... A droolworthy dessert.




                                             Ingredients
                                 Shredded Paneer 200 grams
                                        Sugar 5tbs
                               Food Color(Orange) a pinch



                                               Method
Mix paneer and sugar knead them well with hands r use a blender.
Transfer this to a kadai n stir continuosly in a low flame for 8 t0 10 mts.
After 2 r 3 mts mixture would start coming together, also no oil r fat should b realesed.so keep it in a very low flame from the start.

After this let the mixture cool and again knead the mixture then take a small portion of it n shape them into a round flattened balls.. Press any nuts of ur choice.



                          

Paneer missi roti

Ingredients :

 

Besan 1/4 cup
Wheat flour 1 cup
Paneer 1/2 cup
Salt
 

Method :

Prepare dough by mixing all ingredients in warm water. Roll it round and apply ghee and sprinkle little flour. Fold it to shape of your choice. Make rotis. Smear ghee and serve hot.

Paneer - cut into strips
Cornflour -  1 cup
Besan - 1/4 cup
Pepper powder 1/4 tsp
Jeera powder 1 tsp
Chilli powder 1/2 tsp
Finely chopped green chillies - 2
Salt
Method
Mix all the ingredients except paneer with water and prepare batter. Dip paneer strips in the batter and fry in oil. Crispy paneer is ready to serve

Masala paneer poori

 

 

 

Pooris are something, which is soft and fluffy, how about the addition of paneer to make it more soft and tasty??

 

                                                        Ingredients

                                               Wholewheat flour 1 cup

                                           Paneer Crumbled 1/2 cup

                                       Chiroti Rava 1/4 cup

                                  Green chillies 3-4 finely chopped

                                   Cumin Powder 1/2 tsp

                                Ajwain, slightly crushed 1/2 tsp

                                Salt as per taste

                                Oil for deep frying

 

                                          Method

Mix all ingredients using warm water and keep aside for 30 mins. Divide the dough into small ball. Roll the balls with rolling pin and fry. Serve puris hot.

 

 

Variations

You can even add washed and finely chopped methi leaves while kneading and turn the recipe into Masala Methi Paneer Poori.

 

Oats Veg Soup

Ingredients:
1 cup finely chopped vegetables(carrot, beans, green peas, cabbage)
5 tsp Oats
2 cups water
1/4 tsp corn flour
Salt to taste

Method:
Boil all chopped veg or steam cook it in water.. To this add oats and cook for 3 mins then add little corn flour mixed in 2 tsp of water, salt, pepper powder and boil for 3 mins. Last add spring onion tossed in ghee(optional). This gives a flavour and aroma to the soup.

Instant Oats Idli

Ingredients:

1 cup Oats(dry roast n grind to fine pdr)
1/4cup rava
1 cup curd
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp ginger grated/finely chopped
1 carrot grated
1/2 tsp each of mustard, chana dal,urad dal
few cashewnuts and curry leaves
Oil 1tsp
few coriander leaves
tomato cut into round slices
Salt as per taste.

Method:

 

Fry mustard,chana dal,urad dal, cumin seeds,ginger and curry leaves in kadai with little oil for two mins or until dhals turn to slight golden colour. Add rava to this and fry for another 2-3mins and set aside. Beat curd in a bowl add turmeric,salt and grated carrot and mix once. Now add the oats powder and fried items and gently mix, if the mixture is too thick add little water and allow the mixture to rest for 10-12mins. Mixture needs to be like idly batter.Now grease ur idly plates, keep a fried cashew,a tomato slice,coriander leaves, and pour a ladle of batter and steam cook for 12-15mins.Serve ur yummy Instant Oats Idly with any side dish of ur choice.

You can add green chilly if required. By adding cashew, then tomato slice, coriander leaves and finally the batter,  your cooked idlis when removed to plates look good. However you can omit this step if you want to and directly add the batter to greased idli plates.

 

Paneer Toasty

                                                                   Method
                                                Wholewheat bread slices 2
                                              Crumbled Paneer 2-3 tsp
                                            Green Capsicum 1(Finely chopped)
                                              Onion 1(Finely chopped)
                                             Oregano 1/2 tsp
                                          Red Chilly Flakes 1 tsp
                                         Olive oil 1 tsp
                                        Salt as per taste

                                         Method
In kadai add little olive oil saute onion, capsicum, paneer. Add salt, oregano, chilli flakes. Spread ths on bread and sprinkle grated paneer on top. Cook on griddle or in preheated oven for 5 mins and serve

Paneer tava pulao

                                                   Ingredients
                                     
1cup basmathi rice(cooked)
1/2cup paneer
  1 med size onion
 1 tomato
1/2 tsp turmeric powder
 1 carrot 1/2 cup peas
  1tbsp ginger garlic paste
   1tbsp pav bhaji masala
  chilly pdr 1/4tsp
1tsp dhaniya pdr.
For Seasoning cloves 2
1"cinnamon stick
1 elaichi.
Oil 2 tsp
Salt as required


                                                  Method
Heat oil n a kadai add ing fr tempering.Then add onionn ggpaste n saute them till raw smell goes.Then add all masala along with 1/2tsp turmeric pdr n salt.cover n simmer it fr 5 mts untill oil comes out then add veggies n paneer.finally add cooked rice to this .saute them in a high flame fr 2 mts.And then garnish with coriander leaves. Serve hot with any raita of your choice.

Mango Oats Smoothie

Ingredients:

 

small mango pieces from 1 ripe mango

3-4tsp oats powder

1 cup cold milk

2-3tsp sugar(adjust according to the sweetness of ur mango)

1 tsp honey

 

Method:

 

Blend together the said ingredients to a thick smooth consistency. In a tall glass add chopped mixed dry fruits,pour in the smoothie, some mango pieces and repeat with nuts,smoothie and finish it off with mango pieces.

U can completely avoid sugar if the mango is too sweet. Try using d alphons variety. If you dont like the nutty crunchy flavour in your smoothie avoid the nuts.

Paneer Burji with Masala Chapathi

                                                                            Ingredients
                                                 Paneer/Cottage Cheese 200 grams(Crumbled)
                                                     Tomato ripe 2(Big) finely chopped
                                                         Onion 2 finely chopped
                                                          Green Chilly 2 slit
                                                         Red Chilly Powder 1 tsp
                                                           Turmeric 1/2 tsp
                                                        Coriander Powder 1/2 tsp
                                                    Garam Masala Powder 1/2 tsp
                                                                Oil 2 tsp
                                                              Ghee 1 tsp
                                                        Cumin Seeds 1/2 tsp
                                                           Salt as per taste
                                                      Coriander leaves few

                                                              Method
Heat a tsp ghee and a tsp oil and crackle cumin seeds, nw add finely chopped onion and saute until transparent, nw add finely chopped tomato,slit green chilly and turmeric,mix and cook until tomato turns mushy,nw add, 1/2 tsp each of garam masala pdr,dhanya pdr,red chilly pdr and mix, add salt as per taste, 2-3tsp milk and mix, finally add the crumbled paneer and mix gently and simmer for 2-3mins,take off from flame add add fresh coriander leaves and serve hot with chapathis/naan.




 Variations
A tsp of pav bhaji masala can also be added while adding the spice pdrs, a pinch of sugar can be added, (howeva I din't) Ginger juliennes can be added for garnishing
If u want a creamy burji u can add 3-4tsp of kaju paste or badam paste after tomato turns mushy.

  Ingredients
Paneer(Cottage Cheese)
 














 

Oats Masala Buttermilk

Ingredients:

 

1 cup oats

1 cup buttermilk

1/4tsp blacksalt

1/4tsp chaat masala

salt as per taste

few coriander leaves

 

Method:

 

Dry roast oats on medium flame for 3-4mins, cool and grind to fine powder. In a mixing bowl add all the mentioned items mix well and garnish with coriander leaves and chaat masala. You can refrigerate for 2-3hrs and then have a chill drink, for a spicy version add finely chopped green chilly.

Oats Pongal

Ingredients:

 

1/2 cup oats(any variety)

1/2 cup moong dhal

1/2 tsp ginger finely chopped

2-3 green chilly slit

1 tsp of cumin(roasted n powdered)

black pepper pdr

cashewnuts

few curry leaves

hing little

1/2 tsp mustard seeds

2 tsp ghee

salt as per taste

 

Method

 

In a pan dry roast oats for 2-3 mins on medium flame and set aside. In the same pan dry roast moong dhal for 3-4mins or until aromatic. Transfer the roasted items, along with finely chopped ginger and 4cups of water and pressure cook for 3-4whistles. Once the pressure drops, add salt and mix once. Heat ghee splutter mustard, curry leaves, hing, cumin n pepper powder, green chilly and cashew for 2-3mins and add to the pongal and mix. Serve Oats Pongal wit a dollop of ghee on top and any chutney or sambhar of your choice.

Some variations for the Oats Pongal would be, to garnish with dry grated coconut and mix n have. Oats tend to thicken as it cools, so make sure to have your pongal fast

Jumbo oats porridge (Simple breakfast recipe)

Ingredients:

5tbs jumbo oats

150ml water

1/4cup water

apple (also use nuts of your choice)

Method:

In a saucepan mix oats and water. Bring it to boil and then simmer for 2 mins till the water is absorbed. Then add milk and 1tbsp honey to this. Add apple(any fruits can be added, can also add elaichi powder ).