Cashewnut Burfi

Ingredients:

• Cashews - 100gms;
• Milk - 1 litre;
• Sugar - 21/2 cups;
• Ghee - 200 gms;
• Saffron - a pinch;
• Caradamom - 2 (to be powdered).

Preparation:

• Make a smooth paste with the cashews adding little water to it.
• Place a kadai in the heat, pour the milk into it, when it starts toboil add the sugar to it.
• Then add the saffron, and let the milk boil until reduces to one-third.(Keep stiring the milk, otherwise it would get burnt).
• When milk gets to thick consistency, add the cashew paste and keep stiring.
• Keep adding ghee to it little by little, until the mixture reaches a thick consistency(that of an halwa)
• Sprinkle the caradamom powder over it and mix well.
• Pour the entire content, to a greased plate.
• Cut into your desired shape.

• Now the tongue tickling cashewnut burfi is ready.

Paneer Surprise

Ingredients:

• Paneer - 200gms;
• Onion - 3big;
• Tomato - 5;
• Ginger, garlic paste - 2 tsps;
• Coriander powder - 2 tsps;
• Chilli powder - 2tsps;
• Garam masala - 1 tsp;
• Fresh cream - 2 tbsp;
• Ghee - 11/2 tbsp;
• Cashewnuts - 12;
• Butter - 1 tsp;
• Refined oil - for frying the paneer;
• Sugar - 1 tsp(optional);
• Cumin seeds - 1 tsp;
• Coriander leaves;
• Salt to taste.

Preparation:

• Cut the paneer into cubes, deep fry them in oil, and plunge them in warm water and keep them separately.
• Blanch the tomatoes in hot water, peel the skin and grind into a smooth paste.
• Heat the ghee in a pan, add the cumin seeds, when it starts to splutter add the grated onion and saute them in a low flame.
• Add the chilli powder, coriander powder, garam masala and enough salt fry till the ghee separates from it.
• Now mix the tomato paste and boil till the gravy thickens.
• Add the fried paneer cubes with butter and sugar and mix well, reduce the flame completely, and keep it undisturbed for a few minutes with the lid on.
• Finally add the fresh cream, before removing from the fire.
• Garnish it with fried cashews and finely chopped coriander leaves.
• This dish goes well with chappatti or poori.

Hurry up friends, rush into the kitchen and try out this recipe and enjoy it with your family. If you were really impressed with my recipe, please do post your feedback.
Bye!!!!!!!!!!!

Seppankizhangu(Colocasia) Fry

Ingredients:
Seppankizhangu - 1/4 kg;
Refined oil for deep frying;
Sambar powder - 1 tsp;
Salt to tast.




Preparation:

• First boil the vegetable in a pressure cooker;
• Then, peel the skin and cut into thin slices;
• Heat oil in a frying pan, and fry the slices till it turns to golden brown;
• Finally mix the sambar powder and salt.
• Yummy seppankizhangu fry is ready.

Note: If you prefer you could go with the pepper powder inspite of sambar powder.

Coconut Milk and Mushroom Pulav

Ingredients:
Basmati rice - 2 cup
Mushroom - 200 gms
Coconut Milk - 3 1/2 cups
Garlic - 20 flakes
Salt to taste.

Preparation:

• Wash the rice and soak it for about 15 mins.
• Wash the mushrooms in a hot water and then cut them into slices.
• In a pressure cooker, directly add the rice, coconut milk, garlic flakes, sliced mushrooms with enough salt.
• Place it in fire, when the steam comes out place the weight, reduce the flame and cook for about 20 mins.( We can use the electric rice cooker for this recipe, as it works out well).
• When done, switch off the fire and let it cool.

This is extremely an wonderful dish, and it goes well with double beans masala or chicken gravy.
this would be something different recipe, try this out friends and if you feel, that it is really different, please post back a feedback to me.