Kitchen and Home Making

Its time for break!!!!! Am going to my native for Diwali Celebrations! I miss you all a lot! bye!!!!!!!!!!! Join u soon buddies!

Hi Friends, This Palak Paneer recipe for Eat Healthy Calcium Rich event hosted by Sangeeth, has been shortlised in TOP 15 entries. I request everyone to vote for my recipe and my recipe to win!!! VOTE HERE Polling is there on the right hand top side of the page. Please give your votes for me! So please caste your votes soon!!! Voting closes by Sep 30th and so hurry up!!! Ingredients: Palak / Spinach – 1 bunch Paneer Cubes - 6 Onion – ½ (finely chopped) Green Chilly – 2 (finely chopped) Coriander Powder – 1 tbsp Red Chilli Powder – 1 tbsp (adjust it according to your taste) Garam Masala – ¼ tbsp Sugar – ¼ tbsp Cumin Seeds – 1 tsp Salt – to taste Cooking Oil Salt – to taste To Grind: Onion – 1 (finely chopped) Tomato (Medium Size) – 1 (finely chopped) Garlic Pods – 6 Ghee – 1 tbsp Cooking Instructions: Heat a tbsp of ghee in a pan and fry the paneer cubes until it turn golden brown and keep it aside. Wash and clean the spinach and chop it coarsely along with the stem. Add this spinach an...

Ingredients: Boiled Eggs - 4 (cut into halves) Onion – 2 (finely chopped) Tomato – 3 (finely chopped) Garlic Pods - 6 Coriander Powder – ¼ tsp Chilly Powder – ¾ tsp Turmeric Powder – ¼ tsp Curry Leaves - few Salt – ½ tsp Cooking Oil Service For: 2 People Cooking Time: 10 minutes Cooking Instructions: Heat oil in a pan and add onion, tomato and garlic pods and stir fry it until all the items is mashed well and the oil separates from the dish. Now add all the other remaining ingredients and fry it well. Add required amount of water to it and bring it to a little thick consistency. Now add egg slices to it and stir fry it until the gravy coats well on the egg slices. Side Dish: It goes well with hot rice, lemon rice, and chapatis

Ingredients: Milk – 600ml Water – 750ml Sugar – 150gms or to taste Lime – 1 (extract juice from it) Cooking Instructions: Heat the milk in a heavy bottomed pan on a high flame. Once the milk starts to boil, add the lemon juice slowly and stir the milk gently. The milk will start to curdle slowly and keep stirring it in a slow flame for 3 minutes, until the milk fat is separated completely from the whey. Now strain the paneer in a thin muslin cloth. Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer. Once the paneer...

Ingredients: White Pumpkin (peel off the skin and remove the seeds in the centre part and cut into small cubes or rectangles) – 1 cup Curd – 1 cup Onion – 1 (finely chopped) Green Chillies – 2 Coriander Leaves (finely chopped) – 2 tbsp Mustard Seeds – 2 tsp Oil – 1 tbsp Salt – to taste Cooking Instructions: Add chopped pumpkin cubes, 2 pinches of salt and a cup of water in pressure cooker and close the lid. Let it to cook in a high flame for 2 whistles. Wait until the pressure escapes from the cooker and open the lid and drain the excess water completely and let it cool well for 5 to 10 minutes. Once it is cool, squeeze the cooked pumpkins gently and remove the excess water in the vegetable. Add this in a cup of curd. Add required amount of salt and chopped onions in the curd and mix well. Heat oil in a pan and sauté it with mustard seeds and green chillies and transfer this in the curd. Garnish the raitha with chopped coriander leaves. The taste of this pumpkin raitha will be really y...

Ingredients: Vermicelli – 50 gms (crush it to small pieces) Milk – 400 ml Sugar – 10 tbsp or to taste Cardamom – 4 (grind it to fine powder) Ghee – 3 tbsp Cashew Nuts – 12 Silvers of pistachios Service For: 2 People Cooking Time: 15 minutes Cooking Instructions: Heat ghee in a pan and fry the vermicelli till it turns golden brown and keep it aside. Heat a tbsp of ghee and fry the cashews and keep it aside. Bring the milk to boil in a pan. Do not add water in the milk. When the milk starts to boil well, add fried vermicelli to it and keep stirring it for a while or for about 10 minutes in a simmer flame. Now add cardamom powder and required amount of sugar and mix it well and stir for some more 5 minutes or until it gets thick / payasam consistency. If it becomes very thick in consistency, add some more boiled milk to it. Switch off the stove and transfer it to the serving bowl and garnish it with fried cashews and silvers of pistachios. One more closer look of the Kheer

Whenever I go to restaurants, I love to order basundi/basandhi/ basandi, whatever it may be. Its my favorite dessert ever. My dad use to get sweet, every Sunday evening, in my childhood days. I ever order a cup of basundhi for me. Really I can’t forget those days. During my college days also, I go with my friends to hotels for taking basundhi beofre attending the computer classes. When i take the last sip of basundhi, really I feel too sad. I like to have some more but it is little bit costly in hotels. So no way, I have to walk out from there. A week before, my hubby has brought basundhi for me. Really, it tempted me to do at home. After a long while, I prepared it in my home. That’s awesome. The taste was really perfect. And now am very happy to do it at home, since I can have any amount without any limit. And fortunately, when i saw the visitors hit of my blog, it has crossed 20000 and wow! this post has become something special for me with my favorite Basandhi. Let’s come strai...