HAPPY COOKING!!!

Hi All, This milk payasam is one of my favourite dessert, And also it is one of the easiest dessert which you can make it without any effort. All is only boiling mixing and enjoying. I will make this payasam often and here below is the recipe, COOKING TIME : 30 MINS. SERVINGS : 8 members. INGREDIENTS: Sago / Sabudana – 1 cup. Dates – 4 nos. Dry grapes – 2 tsp. Cashew – 2 tsp. Cardamom – 3 nos. Ghee – 1 tblsp. Vermicelli – ½ cup. Milk – ½ litre. Milk powder – 2 tblsp (optional) Sugar – ¾ cup. METHOD : 1.   Soak sago for two hours . 2.   Mix milk powder in 2 tblsp milk. 3.   Boil water till boiling point , add sago , simmer for five minutes, switch off the flame and close the vessel for 10 mins. 4.   By this method sago will boil to right consistency , it must be like glass and feel like soft rubber ( as in picture). Over boiling will make mushy and dissolves. 5.   Roast dates, cashew , grapes in ghee till gol

Hi All, There is a south Indian store around our area where we get such coconut ladoos. And we never miss to taste those ladoos. But I want to try these ladoos in home, and I got organic jaggery (achu vellam) from our neighbor and I immediately decided, tried ,tasted and everyone finished it too. The easy recipe is as below, INGREDIENTS: Grated Coconut – 2 cup Jaggery (I used achu vellam) – 1 cup Ghee – 1 tblsp. Cardamom – 2 crushed. Milk –1 or 2 tsp (optional if required). METHOD: 1) Powder jaggery to coarse. 2) Dry roast coconut till dry and aroma comes. 3) Remove to a plate and in the same kadai add jaggery and heat in low heat till it melts. 4) Add roasted coconut, crushed cardamom and mix till the mixture thickens. 5) Finally add ghee and mix till it forms a mass. 6) Grease the hands with little ghee and make balls. 7) If the mixture is too dry you can add little warm milk, mix and then make balls. 8) In case if you are addin

Hi All, We love paneer in any form, I will make paneer recipes in different ways. This is one among them. Yummy, spicy hot paneer masala recipe below, COOKING TIME : 20 mins. SERVING : 3 members.   INGREDIENTS : Tomato – 2 nos. Onion – 1 no. Dry red chillies – 4 nos. Cinnamon – 2 no Cloves – 4 nos. Dried rose petals – 1/2 tsp. Cumin – 1 tsp Almond – 5 nos. Cashews – 8 nos. Butter – 2 tblsp. Paneer – 200 gms Bay leaf – 1 no. Capsicum – 1 no. Ginger garlic paste – 2 tsp. Salt – for taste. Garam masala – 1 tsp ( optional). METHOD : Cut paneer to desired sizes. Shallow fry panner in 1 tblsp butter, keep them aside. Boil water and add tomatoes, dry red chillies . Boil for 5 mins.  When tomatoes are boiled , drain the water and peel the skin off (blanching) . And grind tomatoes and chillies to fine paste.  In a small vessel boil almonds and cashews for 5 mins and grind them to fine paste.