Nawabi paneer gravy is a rich, tasty, flavourful gravy that goes very well with roti, chapthi, pulao etc. In this gravy we don't use tomatoes and red chilli powder like our other gravies like paneer butter masala.
Showing posts with label NORTH INDIAN RECIPES. Show all posts
Showing posts with label NORTH INDIAN RECIPES. Show all posts
Khoya Paneer Recipe, How to make Khoya paneer curry, No onion no garlic khoya paneer masala for roti/chapathi/pulao-kuzhali samaiyalarai
Khoya paneer is one of a super yummy gravy recipe using paneer. It is so rich and creamy curry with out using onion and garlic.
carrot laddu, Gajar ka laddu, Gajar ladoo, கேரட் லட்டு ,carrot laddu recipe- kuzhali samaiyalarai
Carrot laddu is a very easiest and tasty instant laddu we can prepare in jiffi. As the name says the main ingredient of this laddu is carrot. In this recipe to make the process of making fast I have used milk khoya/kova instead of milk. So we can make it in very less time.
Besan Halwa recipe, Besan ka halwa, Non sticky Besan halwa , Kadalai maavu(chickpea flour) halwa - kuzhali samaiyalarai
Besan halwa is one of the tastiest sweet recipe with very few ingredients. The main step in making this halwa is roasting the besan(chickpea flour) to the right amount. And the flame also plays a very important role in the taste and flavor of this halwa.
Kaju curry , cashew masala curry, how to make restaurant style cashew masala , nawabi kaju masala - kuzhali samaiyalarai
Cashew masala/Kaju masala gravy is such a tasty accompaniment for roti, chapathi, pulao. It is so creamy and rich and perfect to prepare for special menu preparations or even for potlucks.
PEAS CARROT PULAO/PULAV, PEAS CARROT PULAO RECIPE- RICE RECIPES
I am posting here after a long gap and i hope it will be regular hereafter, all are in the hands of my little prince who is just 1 month old:). Hope now you can understand the absence of posts for these many days :).
DAHI KEBAB RECIPE/ DAHI KE KEBAB - MUGHLAI KABAB RECIPE (YOUGURT(CURD) KEBAB RECIPE)
Dahi Kabab is a popular north indian kebab prepared
using dahi(Curd/Yogurt). Actually it is totally a very new recipe for me. I
learnt it from a cookery show and it impressed me so much. There is no surprise
in this, because we all three in our family are big yogurt lovers. Most of our
tiffin will be finished with curd only.
CARROT HALWA RECIPE/ GAJAR KA HALWA USING PALM CANDY
Carrot halw is a scrumptious sweet prepared using
carrots and milk. Generally we use Sugar for the sweetness, but in this recipe I
have used palm candy, yes., actually nowadays I am trying to avoid white sugar
, so replaced white sugar with palm candy. You can use the white sugar also if you
like.
SUBZ PULAO (VEGETABLE RICE) NO ONION NO GARLIC PULAO- LEFT OVER RICE RECIPES
Subz pulao is one of the very easy rice recipes with
minimal ingredients. This recipe doen’t needs more veggies also, so chopping
time also will be less. It is a no onion garlic recipe.
PANEER BUTTER MASALA RECIPE
Paneer butter masala is one of the popular creamy
north Indian side dish for roti varieties and mild pulaos. The name itself says
the main ingredient is paneer.
Almost all my recent posts are south Indian, so
after a long days, am posting one of my favourite scrumptious north Indian dish
butter masala recipe.
It is a mild spiced curry with cream and cashew
paste which makes this curry as so rich. In addition we are making this curry
in butter, which gives extraordinary taste and flavour.
METHI MATAR MALAI RECIPE- METHI RECIPES
Methi matar malai is one of the yummy
creamy gravy perfectly pairs with roti or pulaos. The name itself says the main
ingredient of this gravy is methi leaves and peas (matar).
LAUKI(BOTTLE GOURD) KHEER - SORAIKKAAI PAAYASAM
Lauki Ki kheer is one of a easy
kheer/paayasam recipe prepared using bottle gourd(Lauki/Suraikaai). It is so
simple to make and tastes great. It is so rich and yummy dessert.
MALAI KOFTA WITH WHITE GRAVY RECIPE- MALAI KOFTA IN WHITE GRAVY- HOW TO MAKE MALAI KOFTA CURRY
Malai kofta is one of the creamier, yummier
dish definitely will be a favourite for the sweet tooth people. It is creamier
cashew gravy with little sweetness and very little spicy gravy. Additionally
the yummier kofta made of paneer gives more richness to the gravy.
EASY BEETROOT HALWA RECIPE / HOW TO MAKE BEETROOT HALWA
Beetroot halwa is one of the popular
halwa in India nowadays. As the name says beetroot is the main ingredients of
this halwa. Finely shredded beetroot would be cooked in milk till soft and
sugar is added for the sweetness.
VEGETABLE PULAO/ VEGETABLE PILAF- EASY VEGETABLE PULAO RECIPE- ONE POT VEGETABLE PULAO RECIPE
Vegetable pulao is a easy one pot dish with
lot of vegetables. It is a mild spiced rice which can be cooked in very less
time. It is nothing but the rice is cooked along with mildly spiced vegetables. Those who don’t like heavy masalas then
this pulao will definitely satisfy your taste buds.
MASALA TEA/MASALA CHAI RECIPE - MASALA TEA POWDER- INDIAN MASALA TEA WITH CHAI MASALA POWDER RECIPE
Tea is the favourite of most of the people,
that too masala tea is a wonderful soothing drink for cold/cough. With the
ordinary tea, few spices are added to make it more flavourful and tastier.
To prepare the masala tea, you can make the
spice powder in bulk and can use whenever required or else you can prepare the
fresh spice powder and add to the tea.
Generally I use cardamom and fresh ginger
only to make tea. But the added spices such as pepper, cinnamon and all will
give nice flavour and definitely will give you different experienced tea.
Ok now coming to the recipe.
MASALA TEA
SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 10 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: BEVERAGES
CUISINE: NORTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
To
prepare the masala powder (around 10 servings):
10
to 12 cardamoms
5
black pepper corns
2
inch piece cinnamon
1
½ table spoon dry ginger powder (Sukku podi)
5 or 6 cloves
To
prepare the masala tea
1½
cup milk
½
cup water
2
teaspoon tea powder
1 to 1 ½ teaspoon masala powder
1
inch ginger (Grated/Crushed)
Sugar
as required
METHOD:
In a dry grinder add the ingredients one by one and grind it into coarse powder. Now spice masala powder is ready.
Store the powder in air tight bottle and use whenever required.
Now we have to make the tea.
In a sauce pan add water and allow it to boil.
Then add the prepared spice powder, tea powder and grated ginger and allow it to boil for few minutes.
Then add the milk and let it boil in low medium heat for 5 to 10 minutes. Add the sugar and mix well. Then remove from heat and filter the tea.
Serve hot.
NOTES:
- The amount of spice powder is up to your choice.
- Also I like my tea to be strong and thick (with more milk). You can adjust the water and milk ratio as per your wish.
- Adjust the tea powder as per your wish, because the flavour and strong may vary for the various tea brands.
- Instead of dry ginger powder you can use dry ginger also while grinding.
- This chai masala powder will be good for minimum 1 month.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
STEP BY STEP PHOTOS:
In a dry grinder add the ingredients one by one and grind it into coarse powder. Now spice masala powder is ready.
Store the powder in air tight bottle and use whenever required.
Now we have to make the tea.
In a sauce pan add water and allow it to boil.
Then add the prepared spice powder, tea powder and grated ginger and allow it to boil for few minutes.
Then add the milk and let it boil in low medium heat for 5 to 10 minutes. Add the sugar and mix well.
Then remove from heat and filter the tea. Press the cooked tea leaves on the filter with the back of a spoon to extract the milk completely.
Serve hot.
Do try this recipe and please don’t forget to
give your feedback in comments.
To get the update of new recipes posted in my
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BADAM HALWA(ALMOND HALWA) RECIPE-HOW TO MAKE BADAM HALWA- EASY HALWA RECIPE
Badam halwa(Almond halwa) is
a delicious and popular indian sweet. The main ingredients to prepare this
halwa is obviously Almonds and for sweetness Sugar. For flavor we will add the
cardamom powder and saffron. Saffron will give nice color to this badam halwa.
I have prepared this halwa few times in home
and it came out well every time. I think around a decade before only, it was
started getting popular in south india(Not sure), because I have first tasted
in some marriages only while I was in schoolings. Usually this badam halwa will
be wrapped in small butter paper and served in the wedding feasts.
This badam halwa is almost havign the same ingredients which we use for Badam Burfi except ghe. for badam halwa we have to use more ghee and badam burfi doesn't require ghee. so if you want some guilt freen sweet with badam , you can make badam Burfi too. Please check the below link for Badam Burfi Recipe , if you are interested.
Please check the below link for other halwa recipes in this blog if you are interested.
- Wheat halwa(thirunelveli halwa using wheat flour)
- White pumpkin halwa(Kasi Halwa)
- Thiruvaiyaru ashoka(Asoka halwa)
Ok
now coming to the recipe.
RECIPE CARD:
ALMOND HALWA (BADAM
HALWA)
SOAKING TIME:15 Min | PREPARATION
TIME: 5 Min | COOKING TIME: 15-25 Min
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
YIELDS: 1 TO 1 ½ CUP(approx.)
INGREDIENTS:
PREPARATION:
Soak the almonds in hot water for
around 15 minutes.
Soak the saffron in 2 tablespoon of hot
milk for around 10 minutes
Then peel the skin and grind it into smooth
paste with milk. Keep the ground paste aside.
METHOD:
In a pan add a tablespoon of ghee. Then
add the ground almond paste and sauté for 1 or 2 minutes.
Then add the sugar and stir well. Once the
sugar is mixed with almond paste it will become thin.
Keep the heat on medium and keep on
stirring the mass to avoid the burning at the bottom.
In this stage the mixture may starts spilling,
so be careful and stir continuously.
Add the saffron soaked milk and
cardamom powder and mix well.
Add the ghee in between at regular
intervals and stir.
At one stage the halwa will comes without
sticking with the pan and comes to thick consistency.
Then remove from heat and serve hot or
cold as per your wish.
Or you can wrap them in butter paper
also and serveJ.
VARIATION:
NOTES:
|
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Soak the
almonds in hot water for around 15 minutes.
Then peel
the skin and grind it into smooth paste with milk. Keep the ground paste aside.
In a
pan add a tablespoon of ghee. Then add the ground almond paste and saute for 1
or 2 minutes.
Then
add the sugar and stir well. Once the sugar is mixed with almond paste it will
become thin.
Keep
the heat on medium and keep on stirring the mass to avoid the burning at the
bottom.
In this
stage the mixture may starts spilling, so be careful and stir continuously.
Add
the saffron soaked milk and mix well.
Add the
ghee in between at regular intervals and stir. once it becomes thick add the cardamom powder and stir.
At one
stage the halwa will comes without sticking with the pan and comes to thick
consistency.
Then
remove from heat and serve hot or cold as per your wish.
Or you
can wrap them in butter paper also and serveJ.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
circle.
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ü Face book Page: Kuzhali's Samaiyalarai
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ü For videos please
subscribe: kuzhalis
samaiyalarai
PHOOL MAKHANA KHEER/PUFFED LOTUS SEEDS KHEER RECIPE/ MAKHANA KI KHEER
Pool makhana kheer is a yummy kheer verity. Pool
makhana /Lotus seeds is very good for health and it is having excellent source
of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste.
Actually i have never tasted the pool makhana
kheer before. I first brought pool makhana to make fries only. After that I made
that phool maknana fries few times for evening snacks.
Then I saw this recipe of phool makhana kheer in
manjulas kitchen. I liked this recipe
and tried. It was so creamy and delicious.
In this recipe i have used caramelized sugar. this caramelization of sugar gives nice flavor and color to the kheer. instead of adding sugar directly , we can add this caramelized sugar in other kheer also to give nice smell and color. I have used the same concept of sdding caramelized sugar in thirunelveli wheat halwa also.
You can check the recipe in the below link if you are interested.
Also please check the below links for the other kheer recipes in my blog.
- Paal/Pal Paayasam(Rice and Milk kheer)
- Almond Vermicelli kheer
- Carrot Kheer
- Vermicelli Paayasam(Semiya Paayasam)
- Paneer Apple Kheer
This is my 100th post of my blog. So
planned to post a sweet recipe and felt it is a perfect one.
Ok
now coming to the recipe.
VIDEO RECIPE:
RECIPE CARD:
PHOOL
MAKHANA(LOTUS SEEDS) kHEER
SOAKING TIME:- |PREPARATION TIME:5 Min | COOKING TIME: 40 - 45 Min
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: DESSERT
CUISINE: NORTH INDIAN
SERVES: 2 PERSONS
Pool makhana kheer is a yummy kheer verity. Pool makhana /Puffed lotus seeds is very good for health and it is having excellent source of nutrients. It is nothing but the lotus seeds and rice cooked in milk and added with nuts for extra taste.
INGREDIENTS:
3/4 cup
Phool Makana
2 cups
Full fat Milk
¼ cup cooked
rice
¼ cup
sugar
4 or 5
Almond
4 or 5
cashew
1
tablespoon pistachios
1 teaspoon
cardamom powder
Few strands
saffron
1 tsp
kewra/Rose essence
1 teaspoon
ghee
PREPARATION:
Soak the badam in hot water and then
remove the skin. Chop the almond and cashews into fine pieces.
Crush the pistachios into finely.
Cook the rice and keep ready.
METHOD:
In a pan add the phool makhanas and dry
roast them in medium flame. This step may take 5 to 7 minutes.
Then remove them from heat and then chop
the makhanas into halves or quarters (depends on its size).
In the same pan add the milk and allow
it to boil.
Once the milk starts boiling, add the
roasted and chopped makhanas and mix well.
Let it cook. Then add the cooked rice
and mix well. Let the milk to boil continuously.
Then add the chopped cashews and
almonds and stir.
In a separate pan, add the ghee and half
of the sugar and let it low heat. The sugar will starts to melt and once it
gets caramelized means starts to change into brown colour and thick, immediately
remove from heat and pour in to the boiling kheer.
The caramelized sugar may become solid,
but in the heat it will melt, so no issues. Continuously stir the kheer to
avoid the burning at the bottom.
Add the remaining sugar and mix well.
Then add the crushed pistachios,
saffron and cardamom powder and mix well.
Once the kheer reached the required consistency,
switch off the heat.
Then add the kewra essence and mix
well.
Serve chill.
NOTES:
While roasting you can add little ghee
also.
Instead of chopping you can roughly
grind it just give one pulse , that’s enough. No need to powder. If your
lotus seeds are small, then this step itself no nee. Directly you can add to
the milk.
Instead of cooked rice you can add 2 or
3 tablespoon of roasted poha also.
Caramelizing the sugar is purely
optional, but it gives very nice taste and flavor to the kheer.
You can reduce half of the sugar and
add condensed milk also to give nice rich taste.
Also you can reduce the milk and add
evaporated milk to reduce the cooking time.
While adding the caramel, it may get
harden, so stir continuosly, it will melt and mix nicely with the kheer.
|
STEP BY STEP PHOTOS:
In a
pan add the phool makhanas and dry roast them in medium flame. This step may
take 5 to 7 minutes.
Then
remove them from heat and then chop the makhanas into halves or quarters (depends
on its size).
In the
same pan add the milk and allow it to boil.
Once
the milk starts boiling, add the roasted and chopped makhanas and mix well.
Let
it cook. Then add the cooked rice and mix well. Let the milk to boil
continuously.
Then
add the chopped cashews and almonds and stir.
In a
separate pan, add the ghee and half of the sugar and let it low heat. The sugar
will starts to melt and once it gets caramelized means starts to change into
brown colour and thick, immediately remove from heat and pour in to the boiling
kheer.
The caramelized
sugar may become solid, but in the heat it will melt, so no issues.
Continuously stir the kheer to avoid the burning at the bottom.
Add
the remaining sugar and mix well.
Then
add the crushed pistachios, saffron and cardamom powder and mix well.
Once
the kheer reached the required consistency, switch off the heat.
Then
add the kewra essence and mix well.
Serve
chill.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my facebook page or follow me on pinterest or add to your google +
circle.
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