Sweet Coconut Bread Pie

Ingredients

• 1. Coconut - 6 tbs (grated)
•     Sugar - 2 tbs
•     Ghee - 1 tsp
•     Water - 3 tbs
•     Cashew
•     Raisin
• 2. Banana - 2 nos
• 3. Egg - 6 nos
•     Sugar - 10 tbs
•     Vanilla essence - 1/2 tsp
• 4. Milk - 1/4 cup
•     Bread - 5 slices

Method

Add the grated coconut, sugar, ghee and a little water in a pan. Stir continuously on low heat till the coconut gets roasted slightly.

Cut the banana into small pieces and roast it. Keep it aside after roasting it.

With the egg beater, beat the egg, sugar and vanilla essence. Keep on beating until it becomes fluffy. Grease a non stick pan and pour in half of the mixture. Pour milk into the other half of the mixture and dip the bread. After dipping each slice, transfer it into the non stick pan one after the other. Then pour the remaining mixture on top of it. Spread the coconut and roasted banana over it and cook on a low flame for 20 minutes. You may also add roasted cashews and raisins to it if needed.

Rasmalai

For Malai

Ingredients

Milk - 500 ml
Sugar - to taste
Milkmaid - 3 tbs
Saffron

Method

Bring the milk to boiling point. Simmer the milk on low heat. Stir it every 2-3 minutes to prevent it from boiling. Add sugar as required along with the milkmaid. Stir it again for about 1-15 minutes continuously. Turn off the stove, add saffron to it and set it aside to cool.

For Channa

Ingredients

Milk - 500 ml
Vinegar - 1 tbs

Method

Bring the milk to boiling point. When it is boiling vigorously, pour vinegar into it and stir. The milk will get curdled up within 2-3 minutes of pouring vinegar into it.If it is not curdled up well you may add more vinegar into it. Use a muslin cloth and drain it. Rinse the channa under running water. Knot the cloth and keep it aside for 20 minutes to drain excess water. Squeeze off the excess water and kneed the channa thoroughly to get a smooth and consistent dough. Make small balls out of it.
In a cooker, take 3 cups of water and add 2 cups of sugar to it to make the syrup.When the syrup reaches the boiling point, add the balls one after the other into it. Close the cooker and let it whistle once. Take out the balls from the syrup and squeeze it gently. Then put them into the malai. Decorate it with crushed pistachios.

Carrot Pola

Ingredients

• Carrot - 2 small
• Sugar - 4 tbs
• Milk powder -2 tbs
• Egg - 6
• Vanilla essence - 1/2 tsp

Method

      Cook the carrot and blend all the ingredients in a blender. Pour this mixture into a non-stick pan and keep in a low flame till it is cooked well.

For decoration

• Carrot - 1 small grated
• Sugar - 2 tbs
• Water - 1/4 cup

Add carrot, sugar and water. Stir continuously till the water disappear.

Chocolate Almond Cake

Ingredients

• Sugar - 1.25 cups (powdered)
• Butter - 100 gm
• Egg - 2 nos
• Curd or Milk - 1/4 cup
• Cocoa powder - 5 tsp
• Baking powder - 1/2 tsp
• Almonds - 1 cup (crushed)
• Maida - 1.5 cups
• Vanilla essence - 1 tsp

Method

Blend sugar and butter thoroughly. Add egg to it and beat again.Mix the cocoa powder with the curd and add it to the egg mixture and mix it well with a spoon. Add baking powder and almonds to it. Slowly add maida to it. Finally, add vanilla essence and bake it for 35 minutes. The cake is ready to be served.

For chocolate icing

Ingredients

• Chocolate powder - 1 cup
• Sugar - 1 cup
• Milk - 1/4 cup
• Butter - 50 gm
• Cashew - 3 tbsp (crushed)

Method

Take a saucepan and add all the above ingredients together and mix well. Allow it to boil for 1 minute. Set it aside to cool. Then spread it over the cooled cake 

Paneer Butter Masala

For Paneer Cubes

Ingredients

• Paneer - 250 gm (cubed)
• Chilly powder - 1 tsp
• Coriander powder - 1/4 tsp
• Ginger (crushed) - 1 tsp
• Garam masala powder - 1/2 tsp
• Yoghurt - 2 tbs
• Salt - to taste
• Oil - 2 tbs (to stir fry paneer cubes)

Method

1. Marinate the paneer cubes with the above ingredients except oil and keep it covered in the refrigerator for an hour.
2. Heat 2 tbsp. oil in a pan and toast the paneer cubes till light golden brown (turning the sides). Keep it aside.

For gravy

Ingredients

• Cumin seeds (jeera) - 1/2 tsp
• Onion - 2, medium (chopped)
• Capsicum - 1/2
• Ginger garlic paste - 1.5 tsp
• Coriander powder - 1 tsp
• Chilly powder - 1.5 tsp
• Turmeric powder - 1/4 tsp
• Tomatoes - 2, big (grind it to make puree)
• Garam masala powder - 1/4 tsp
• Kasuri methi (dried fenugreek leaves) - 1.5 tsp
• Fresh cream - 1/4 cup
• Salt - to taste
• Oil - 3 tbs

Method

1. Heat oil in a pan. Add cumin seeds and let it crackle. Add the chopped onion and capsicum and saute till soft and slightly brown. To this add crushed ginger and garlic paste and saute for few seconds. Add chilly powder, coriander powder, turmeric powder and salt to it and saute till the raw smell disappears.
2. Add tomato puree to this, mix well and cook it for 4-5 minutes. Add 3/4 cup of water to this and cook till it's thick. To this add garam masala powder, kasuri methi and fresh cream and mix well.
3. Add the toasted paneer cubes to this and mix slowly and cook it on low flame for another 2-3 minutes. Remove from the stove. Serve with chapathi or naan.

Prawns Coconut Rice

Ingredients

• 1. Prawn - 1/2 kg
      Turmeric powder - 1/2 tsp
      Chilly powder - 1 tsp
      Salt to taste
•     Onion - 2 nos
•     Tomato - 2 nos
•     Green chilly - 8 nos
•     Ginger garlic paste - 1 tbs
•     Coconut milk - 2 coconut
•     Ghee rice - 4 cup
•     Turmeric powder - 1 tsp
•     Cumin powder - 1 tsp
•     Fennel powder - 1 tsp

Method

Fry the prawns with the first ingredients. Grind the green chilly and ginger garlic paste in a blender. Saute the grounded chilly paste, tomatoes and onions in a pan.
In a vessel, pour in the coconut milk. Then add turmeric powder, cumin powder, fennel powder and salt. After adding all the above ingredients bring it to boiling point and add the rice into it. When it is half way through, add the onion masala in it and let it cook on a low flame.When it is almost done, put the prawns fry in it and mix well. Garnish it with coriander leaves.

Chicken Pentagon

Ingredients

• 1. Chicken - 1/2 kg
• 2. Chilly powder - 1 1/2  tbs
•     Coriander powder - 1 tsp
•     Turmeric powder - 1/2 tsp
•     Pepper powder - 1/2 tsp
•     Chat masala - 1/2 tsp
•     Salt to taste
•     Lemon juice - 1 tsp
•     Egg - 1 nos
•     Curd - 1 tbs
• 3. Onion - 2 nos
•     Green chilly
• 4. Cashew - 10 to 15 nos
•     Curry leaves
•     Ginger garlic paste
• 5. Coconut oil
• 6. Tomato sauce
• 7. Sugar
•     Salt
•     Chilly powder - 1 tsp
•     Coriander powder - 1 pinch
•     Garam masala powder - 1 pinch

Method

Cut the chicken into small pieces. Marinate the chicken with the 2nd ingredient and keep it aside for half an hour. Pour some coconut oil in the fry pan and saute the 3rd ingredient. Grind the cashews and pour it into the fry pan. Add curry leaves and garlic paste to it. Mix the 6th ingredient till the raw smell disappears. Mix the 7th ingredient to it and saute it well. Now fry the marinated chicken and put it into the gravy made. Finally, pour the remaining oil into this gravy. Chicken pentagon is ready to be served.