Paneer Payasam

Ingredients :

• Paneer - 1/2 cup (grated)
• Milk - 1 cup
• Custard powder -  3 tbsp
• Condensed Milk -2 tbsp
• Sugar - as required
• Dry fruits - almonds, cashews, raisins (chopped into pieces)

Method :

1. Heat the wide pan with 2 cups of water and make to boil . Now place the another small vessel  inside the wide pan of boiling water. Now we are cooking in this small vessel using the heat from the boiling water and not directly from the original heat source. This is called double boiling method.
2. In the small vessel add the milk, custard powder and make to boil. 
3. Then add paneer, condensed milk, required sugar, mix well and make to boil. Then switch off the flame and add dry fruits mix well.
4. Keep it refrigerate and serve cold.

Beetroot Rice

Beetroots are a rich source of antioxidants and filled with nutrients, and they can be used in multiple ways like  salads, juices, making patties for sandwich, and with rice. Today i have used beets with rice, so called Beetroot rice. 

Ingredients :

• Cooked Rice - 2 cups
• Beetroot - 2 (grated or chopped into small pieces)
• Onion - 1 (chopped )
• Tomato - 1 (chopped)
• Mustard Seeds - 1 tsp
• Urad dal - 1/2 tsp
• Channa dal - 1 tsp
• Curry Leaves 
• Green chillies - 3 to 4
• Ginger & Garlic paste - 1 tsp
• Turmeric Powder - 1/2 tsp
• Coconut -  1/4 cup (grated)
• Salt - for taste
• Oil - 2 tsp

Method :

1. Heat oil in a pan add mustard seeds, urad dal and channa dal. Let the mustard seeds crackle then add curry leaves and green chillies.
2. Add onions fry untill turns light brown. Then add ginger & garlic paste, chopped tomatoes and fry well.
3. Add the grated/chopped beetroot, mix well add 2 cups of water, turmeric powder and required salt. Cover it with a lid and cook until  the betroot gets cooked.Water gets fully absorbed at the end.
4. Add the grated coconut and mix well for a minute and switch off the flame.
5. Once it is done add the cooked rice, sprinkle needed salt and mix well.
6. Beetroot Rice is now ready to serve. Enjoy !!!! 

Tips :

• You can also add green peas with the beetroot. 
• You can also add some extra spices for your choice.

Beetroot

Apple & Almond Shake

Ingredients : 

• Apple - 2
• Almond - 10 to 12
• Sugar - as required
• Milk - 1 1/2 cup
• Cardamom Powder - a pinch

Method :

1. Wash and peel the apples. cut the apples into small pieces.
2. In a mixie blend the apple pieces, almonds, sugar and milk to smooth paste.
3. Now add crushed ice, cardamom powder and blend for one more minute.
4. Serve chill with chopped almonds and apple slices.
5. Delicious and healthy Apple Almond shake is ready to enjoy.

Tomato Chutney

Ingredients :

• Tomato - 4 (medium size)
• Big Onion - 2 (medium size)
• Red Chillies - 5
• Curry Leaves -  3 strands
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Oil  
• Salt 

Method :

1. Cut the onions and tomatoes into small pieces. Heat 2 tbsp of oil in a pan add 2 strands of curry leaves and red chillies. Then add onions fry for sometime, finally add tomatoes. Saute till the tomatoes are half cooked. Switch off the flame and allow the mixture to cool. 
2. Grind it in a mixie by adding required salt.If you are having doubt about chillies,keep away 1 or 2 roasted chillies.After grinding check for the taste and add the chillies if needed.
3. After grinding, heat 3 tbsps of oil in a pan add mustard seeds, urad dal and curry leaves. After mustard seeds crackle pour the grinded chutney, cook until oil separates from the chutney (hardly it will take 2 to 3 minutes) and switch off the flame.
4. Tomato chutney is now ready to serve with Idli or Dosa. 

Tips :

• While seasoning excess of oil will help the chutney to stay fresh for a longer period.
• No need to add water while grinding the chutney.

Kumba Chicken

This recipe is one of the chinese non-veg dish and is known for its delicious and unique taste. I learnt this from tv cooking show done by the chef. This kumba chicken is guaranteed to tingle the taste buds of all non-veg lovers..!  

Ingredients :

• Boneless chicken pieces - 10 no (medium size)
• Onion - 1 (very finely chopped)
• Capsicum - 1 cup  from 3 colors of capsicum (very finely chopped)
• Garlic - 1 tbsp (finely chopped)
• Ginger - 1 tbsp (finely chopped)
• Celery leaves - 1 tbsp (finely chopped)
• Cashews - 6 no
• Green chillies - 3 (finely chopped) 
• Soya sauce - 2 tsp 
• Honey - 1 1/2 tsp
• Vinegar - 1 1/2 tsp
• Spring onions - 1/4 cup (chopped)

For Marination : 

• Egg - 1/2 
• Aginomotto - a pinch
• Corn flour - 1 1/2 tsp
• All purpose flour (maida) - 1 1/2 tsp
• Salt - for taste 

 Method :

1. Marinate the chicken pieces given in 'for marination' section. Mix well, if you need add little water.Immedietly deep fry the marinated chicken pieces until turns golden color  and keep aside.
2. Heat the oil in a pan add garlic, ginger, onion,celery leaves and cashews, fry until onion turns golden color. Then add capsicum(all three color capsicum) and fry for sometime.
3. Now add aginomotto, salt and green chillies mix well. Then add soya sauce, honey, vinegar, mix well by adding little water and bring this mixture to boil.
4. Now add deep fried chicken pieces and mix untill all the mixture coated well with the chicken pieces. Finally add some spring onions mix well and switch off the flame.
5. Delicious chinese kumba chicken is now ready to serve.