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.

Cashewnut Masala Gravy

Cashew nuts, like all nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. Like peanuts, cashew nuts are often salted. This added sodium content may contribute to increased blood pressure. So buy plain roasted cashew nuts without added salt.

Ingredients:
Cashewnuts - 1/2 cup;
Kashmir Chilly - 6 or 7;
Garlic - 6 cloves;
Cumin seeds - 1 tsp;
Mustard seeds - 1/4 tsp;
Onion - 1(big);
Coconut milk - 1 cup;
Tamarind pulp - a little;
Turmeric powder - 1/2 tsp;
Vinegar - 1 tsp;
Oil - 4 tbsp;
Jaggery - 2 tbsp(for taste);
Salt to taste.

Preparation:

• Cut the onions into small pieces and keep it separately.
• Take the cumin seeds, garlic, chillies, mustard seeds, turmeric powder and the vinegar and grind it into a smooth paste.
• Place a kadai over the heat, put the oil. When it is hot add the chopped onions till they are golden brown.
• Then, add the grounded mixture together with the jaggery and saute it well until the oil separates from it.
• Now, we have to add the cashews and mix well so that the masala gets coated well with the cashews.
• At this stage, we have to add the coconut milk and mix well at a low flame.
• Lastly, we have to add a little bit of tamarind extract and mix well.
• Let the mixture be at a low flame, so that it does not get burnt.
• When the gravy is been done, garnish it with chopped coriander.
• Serve hot with parathas or rotis with lemon and raw onion.

Paal Paniyaram

Ingredients:

• Raw rice - 1 cup
• Urad dal - 1 cup
• Coconut - 1
• Sugar - 3 cup
• Cardamom powder - 1tsp
• Oil for deep frying.

Preparation:

• Soak urad dal and rice for about 3 hours.
• Add little salt and grind to make paste.
• Extract coconut milk and add cardamom and sugar.
• Heat oil and fry one tsp of the above paste in it. It should form round balls.
• Add them to the coconut mixture.
• Paal paniyaram is ready to serve.

Paneer Makkanwala

Ingredients:

Paneer - 250 gms;
Butter - 2 1/2 tbsp;
Oil- for deep frying;

To be grinded:
Onions - 2
Tomatoes - 4
Garlic - 6 flakes
Grated coconut - 1 1/2 tbsp
Ginger - 1 inch piece
Red chillies - 3
Coriander(finely chopped) - 2 tbsp
Curry leaves - a few
Cardamoms - 2
Cloves - 3
Dhania powder - 2 tsps
Red chilli powder - 1 tsp
Salt to taste.

Preparation:

• Cut the paneer into cubes and deep fry them in the oil.
• Heat half of the butter and one little oil, add the grounded masala and fry them well.
• When the ghee starts to separate, add the fried paneer cubes and rest of the butter, with enough water.
• Cook the dish in a low flame covered with a lid.
• Stir carefull in between.
• Remove from the fire and garnish with the corainder leaves.
• This dish goes well with chappattis and puris.

Stuffed Tomatoes

Ingredients:
Large Stiff tomatoes - 5;
Onion - 1;
Green Chillies - 3Chopped finely);
Boiled peas - 2 tbsp;
Paneer or cottage cheese - 200 gm;
Chopped coriander - 1 tbsp;
Chat masala - 1/2 tsp;
Red Chilli powder - 1/2 tsp;
Pepper powder - 1/2 tsp;
Salt to tast.
Oil - 1 tsp.


Preparation:

• Wash the tomatoes, cut the top of the tomato, scoop the pulp and keep aside.
• In a microwave safe bowl add oil, green chillies, dry masalas and scooped tomato pulp and microwave at 100% for about 2 mins.
• Add the mashed paneer and the finely chopped coriander to it and mix well.
• Microwave at 80% power for about 2-3 mins. Stir in between. Mix it well.
• Fill the stuff in the scooped tomatoes. Brush with little oil and grill for about 8-10 mins.
• Serve hot.

Strawberry Milkshake

Strawberry is a delicious fruit taken fresh in several ways. It also makes excellent ice cream and Jam on account of its rich aroma, and is also a good source of vitamin C. Strawberry pie is also a popular recipe. It is a soft and a highly perishable fruit, often shipped in frozen condition in Western countries. One cup(144g) of strawberries constitute approximately 45 calories and is an excellent source of vitamin C and flavonoids. Strawberry pigment extract can be used as a natural acid/base indicator due to the different colour of the conjugate base of the pigment. The strawberries are used for whitening teeth. They can be crushed and made into exfoliant for skin.


Here, we can see a very simple recipe out of these colourful strawberries, the Strawberry Milkshake.


Ingredients:
Strawberry - 1 cup;
Milk - 3 cups;
Sugar - 1 cup;


Preparation:

• Put the strawberry, 1 cup of milk, sugar in a mixer jar.
• Blend it into a smooth paste.
• Add the rest of the milk and blend it once again.
• Then using the mesh strain the extract.
• Place it in the refrigertaor for about one hour.
• Serve the milkshake on cups with the sliced strawberries.
• To make it more rich, serve them topped with a scoop of icecreams.

Cauliflower Gravy

Ingredients:
Onions - 3
Tomatoes - 3
Cauliflower - 1 big
Garam masala - 1/2 tsp
Ginger, garlic paste - 2 tsp
Aniseeds - 1/2 tsp
Chilli powder - 1 tsp
Green Chillies - 2
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp.

To grinded:
Scraped coconut - 2tbsp
Cashews - 10
Poppy seeds - 2 tsp

Preparation:

• Cut the onions and tomatoes into small pieces.
• Separate the cauliflower into big flowerettes and soak them in hot water with a pinch of salt for about 10 mins.
• Wash them well and keep aside.
• Heat oil in a pan, add the aniseeds, when it starts spluttering add the onions and fry till brown.
• Add the tomatoes and saute them well until it becomes soft.
• Then add the cauliflower and fry till tender.

• Mix the ground paste, salt, turmeric paste and chilli powder with enough water.
• Cook on the medium, covered with a lid, till the cauliflower is soft and the gravy thickens.
• Add the garam masala, mix well and let the mixture be in the heat for 3 mins.

• Garnish with corainder leaves.
• This gravy goes well with chappatti, poori and plain rice.