HAPPY COOKING!!!

Hi All, Palak Paneer is one Indian greatest food I ever tasted. Though there are many variations in palak paneer recipe, this one is easy and quick to make. Since I don’t like fresh cream as toppings in any of my dishes I avoided it.But you can drizzle fresh cream on top to make the gravy rich in taste and similar to restaurant style. Blanching palak helps to retain the fresh colour of gravy and also blanching helps to remove some of the chemicals too. But don’t over boil the palak leaves , just two minutes in hot water is enough. Here comes the yummy recipe of palak paneer, COOKING TIME :   20 mins. SERVINGS : 4 members. INGREDIENTS : Paneer – 200 gms. Ginger – ½” Piece Garlic – 5 pods Cumin – ½ tsp Onion – 1 Tomato – 1 ½ (medium sized) Bay leaf – 1 Turmeric powder – ¼ tsp Asafoetida – a pinch Garam masala – ½ tsp Salt – for taste Butter – 2 tsp. TO GRIND : Palak leaves – 2 bunch ( around 4 cups). Green chillies – 5 Garlic

HI   , I make many varieties of coconut ladoos in home and this is one easy method to make. No need to worry about sugar syrup , just boil in milk ,add jaggery and make it to balls. Since the coconut is boiled in milk the shelf life will be less when compared to other ladoos. But dont worry about it. Once the balls come to table it will vanish in minutes. The simple and easy method of making Milk coconut ladoo recipe is as below, COOKING TIME : 30 MINS. SERVINGS : 10 members. INGREDIENTS : Coconut grated   - 2 cups. Milk – 1 ½ cups. Cardamom – 3 nos. Jaggery – 1 cup (I used achu vellam). Ghee – 3 tsp (optional). METHOD : 1)   Grate coconut without brown part. 2)   Boil and cool down the milk to room temperature. 3)   Add grated coconut, boiled and cooled milk in a wide pan and boil till thick mass. 4)   When coconut boils completely in milk and milk evaporates . 5)   Then add mashed jaggery and boil in low heat till jaggery melts completely.