Carrot Paneer Kheer

Carrot Paneer Kheer is a rich and delicious milk desser. It is easy and differs from our usual kheer like vermicelli (semiya). It is simply super dish for potluck desserts or any party. You can use condensed milk for richness taste of this dish.

Ingredients

Whole Milk – 2 ½ cups

Chopped Carrot – 2 (Large)

Grated Paneer – ½ cup

Sugar – ½ cup

Salt - a pinch

Saffron – a pinch

Fried Nuts & Raisins – 3 tsp

Method

In a pressure cooker add the chopped carrots with enough water and a pinch of salt and cook till 3 whistles comes out. Once it done, puree the carrots and keep it aside.

Now bring milk to boil in a pan, once it starts boiling turn to slow flame and cook it till it gets slightly thicken.

Add sugar, grated paneer, saffron and stir well.

Let it cook for another 5 min and then add carrot puree and stir well. Then cook this for another 2 to 3 min.

Finally add cardamom powder, and fried nuts and raisins. Then switch off the flame. 

Refrigerate for few hours and serve chilled.

Paneer Fritter

Paneer is one of the favorite ingredients for veggie lovers. It’s a versatile ingredient also. We can use this to make many dishes.  

This is a tea time snack. The outside is crunchy and the inside is soft and spicy. This goes very well with tomato ketchup and mint chutney.
Ingredients
Paneer – 10 Pieces (1/4” thick sliced)
Chickpea Flour/ Besan/ Kadalai Maavu – 1 ½ cups
Corn Flour – 2 tsp
Rice Flour – 3 tsp
Red Chilli Powder – 1 ½ tsp
Ginger Garlic Paste – 1 tsp
Ajwain / Carrom Seeds – 1 tsp
Baking Soda – a pinch
Salt to taste
Method
In a bowl add besan, rice flour, corn flour, ginger garlic paste, red chill powder, baking soda, and salt and required water to make a thick paste.
Place paneer slices in hot water for about 5 min and drain.
Heat oil in a pan; dip each paneer slice in the besan batter. It is coated on all sides and place in the hot oil.
Deep fry on medium flame till get golden brown in color and remove the excess oil.
Transfer into serving plate and serve with tomato ketchup and mint chutney.

Sooji/Rava Halwa

This is very delicious and easy to make. This is usually prepared at any pooja or festival times. This is also called as Rava Sheera in North India. You can use saffron too. This would be an easy and instant dessert at tea time.

Ingredients

Sooji/Rava – 1 cup

Sugar – 1 ½ cups

Butter – ½ cup

Salt a pinch

Cardamom Powder – ¼ tsp
Saffron - a pinch

Milk - 1 cup
Water as required

Method

Heat a deep pan, add ghee. When it melts, add the Sooji and mix well.

Roast the Sooji, tilll it begins to turn a slight golden color and gets nice aroma.

Now add the cashews and raisins to the Sooji and mix well.

In another vessel, bring a mixture of the milk, saffron, water, sugar and cardamom to a boil, stirring often.

When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming.

Cook the mixture till it is thick and begins to come away from the sides of the pan.

Turn off the heat and allow the mixture to cool to a warm temperature.

Garnish with nuts and raisins.

Onion Fritter

Onion Fritter is a very popular snack in India. This is extremely popular roadside snacks all over South Asia. It is exclusively batter based food stuffed. It contains soft portions inside and crispy in outside.

It also an instant snack we can easily prepare at home with minimal ingredients. This goes very well with coconut chutney/ Vengaya Kara Chutney...
Ingredients
Onion – 2 (round sliced, big)
Chickpea Flour/ Besan/ Kadalai Maavu – 1 ½ cups
Corn Flour – 2 tsp
Rice Flour – 3 tsp
Red Chilli Powder – 1 ½ tsp
Ginger Garlic Paste – 1 tsp
Ajwain / Carrom Seeds – 1 tsp
Chopped Curry Leaves - few
Chopped Coriander Leaves - few
Baking Soda – a pinch
Salt to taste
Method
In a bowl add besan, rice flour, corn flour, ginger garlic paste, curry leaves, red chilli powder, baking soda, and salt and required water to make a thick paste.
Heat oil in a pan, dip each Onion slice in the besan batter. It is coated on all sides and place in the hot oil.
Deep fry on medium flame till get golden brown in color and remove the excess oil.
Transfer into serving plate and serve with coconut/kara chutney.

Uppu Seedai

Uppu Seedai is one of the famous snacks for Krishna Jayanthi. This is my first attempt in making them. It looks simple, but very careful to handle to prepare this recipe. 

The rice flour and urad flour should be very nice and smooth. Then you need to pass the flours through the sieve until get smooth flour.

Ingredients

Raw Rice flour (Pacharisi mavu)- 2 cups
Urad dal flour - 3 tsp
Butter - 2 tsp
Grated Coconut - 2 tbsp

Chilli powder -1 tsp
Hing - 1/4 tsp
Salt as required
Oil for deep frying

Method

Soak raw rice for 3 to 4 hours in water, drain the water completely and spread it in a cloth to dry. Then grind it to a fine powder. Sieve it and keep it aside.

Then dry roast the rice flour till it becomes slightly hot to touch. Do not roast the flour until it changes color.

Dry roast whole urad dal till it turns golden brown. After it cools, grind it to a very fine powder and sieve it.

Mix hing and salt in a little water and keep it ready. Mix well rice flour, urad dal flour, grated coconut, butter, chilli powder, salt and hing first.

Then sprinkle water and make smooth dough. Do not add too much water. Now grease your palms with oil and make small balls roughly from the dough.

You do not have to make fine smooth balls. Make small sized so that it will get cooked well inside. Spread the balls in a cloth for few minutes to dry.

Heat oil in a kadai, add a small ball of seedai, if it comes to the surface, the oil is hot enough to fry the seedais.

Now keep it in medium flame, drop a handful of balls gently into the oil and fry the balls. Keep stirring so that it will get cooked evenly. 

Once it done, then take it out and remove the excess oil. Store it in an airtight container.

Maida Burfi

It’s a quick, easy and mouthwatering recipe. This is very simple sweet prepared with maida flour.

 For this recipe, we require minimal ingredients.  This should be very soft and delicious. Enjoy…

Ingredients

Maida – 1 cup

Sugar – 2 cups

Melted Ghee – ½ cup

Rose Water – 1 tsp

Food Color – a pinch

Mixed Nuts & Raisins – ¼ cup

Salt – a pinch

Method

Melt ghee in a pan, add the mixed nuts and raisins then fry for few seconds. And keep it aside.

In a pan, heat ghee. Add maida and fry this for few minutes. The raw smell goes well. Then switch off the flame.

Take a plate and grease with few tsp of ghee evenly and keep it aside.

In a kadai, add sugar. Then take water in to it. Keep cook on low flame until you get syrup consistency.

Add food color and give a mix. Then switch off the flame. Stir continuously.

At this stage, you add roasted maida and start mixing. Try to avoid the lumps forming and keep mixing.

Once you get the thick consistency of this maida batter and transfer this into greased plate.

Add the fried nuts and raisins to top of this burfi. Let it set for few minutes and cut into desired shaped pieces.

Let it cool down and store it in airtight container.

Omapodi

This is another easy Indian Snack.  Only few ingredients needed to prepare this dish. It’s very simple to make and the taste is awesome. This should go well with any meal, coffee, and tea.

In my childhood, I have seen many of my friends drank coffee with this omapodi. They mixed into their drink and had that. That was surprising and amazing to me. And you can use this dish with any chat recipes.

Ingredients

Besan Flour/ Kadala Maavu – 2 cups

Rice Flour – ½ cup

Butter – 2 tsp

Omam (Ajwain) – 2 tsp

Oil – 2 tsp (hot)

Salt a pinch

Water as required

Oil for deep fry

Method

In a pan, add omam and dry roast it for 2 to 3 min, and then make it as powder.

Take 5 tsp of warm water, add omam powder into this and set it aside. Then filter it and keep it aside for some time.

In a bowl, add besan flour and rice flour and mix well. Now add the filtered omam water, hot oil and make this as soft dough.

In a kadai, heat oil for deep fry omapodi. Now take your omapodi press and fill this dough in it.

Press it in the preheated oil. Once it cooked one side and turn into other side.

Repeat the process till the dough gets over. Remove the excess oil by using paper towel.

Let it cool down for few min and store it in an air tight container. 

Serve with hot tea/coffee.