Ingredients:

Grape gelly – 1/4 cup

Finely chopped pineapple – 1/2 cup

Water – 2 cup

Powdered sugar – 1 cup

Fresh Cream – 2  cup

Orange essence – few drops

Chilled milk – 1/4 cup

Method:

1. Boil the water, add the grape jelly and allow it to boil.

2. Finely beat till it  lathers.

3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

Serve cool.

Ingredients:

Paneer (cubes) – 1/2

Medium tomatoes – 2

Green chili – 1

Ginger – a small piece

Green peas (optional) – 1/2 cup

Yogurt, whipped – 1/2 cup

Oil – 2 table spoon

Asafoetida – a pinch

Cumin seeds (jeera) – 1 tsp

Coriander powder – 1 table spoon

Turmeric – 1/2 tp

Red chilli powder – 1/2 tsp

Bay leaves – 2

Salt – to taste

Garam masala- 1/2 tsp

Corn flour – 1 tsp

Chopped fresh coriander – 2 table spoon

Sugar (optional)-1 tsp

Method:

1. Deep-fry the paneer on low-medium heat until the paneer turns little golden brown color and keep it aside.

2. Grind tomatoes, green chilly and ginger to make a puree.

3. Heat the oil in a tawa  and add asafoetida and cumin seeds.

4. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.

5. Tomato mixture will start to leave the oil and will reduce to about half in quantity.

6. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.

7. To thicken the gravy, mix the corn flour in 3 tablespoons of water and add to the gravy.

8. Add the green peas and fried paneer. Let it cook for a few minutes until the peas are tender.

Paneer Butter Masala (without peas)

9. Add the garam masala and coriander leaves. Add a little sugar if the gravy is sour.

Delicious Paneer Butter Masala is ready. It can be served with Naan or tandoori roti or even with white rice.

Paneer Butter Masala ready to be served

Ingredients:

For Peas cheese Balls:

Green Peas – 2 cup

Cooked Potato – 2

Capsicum – 2

Onion – 2

Ginger garlic paste – 1 tsp

Green chilli -4

Grated cheese – 1 cup

Coriander leaves – little

Rice flour or corn flour – 1/2 cup

Salt – to taste

Oil – for frying

For Malai:

Fresh cream – 1 cup

Cashew – 10

Oil – little

To be Soaked in milk for 10 mins:

Cinnamom, Clove and Cardamom or elachi – little

Red Chilli – 4

Milk – 1 cup

Small onion – 4

For Garnishing:

Spring Onions – 2 tsp

Grated cheese – little

Coriander leaves – little

Note: After grating the cheese add little oil and mix it gently so that cheese is greased with oil. This will prevent the cheese from melting while frying.

Method:

For Peas Cheese Balls:

1. Grind Peas, 1 onion, green chilli and coriander leaves. (Do not grind it finely)

2. Take a tawa, heat 2 tsp oil add chopped onion 1, ginger garlic paste and capsicum along with the grinded peas mixture.

3. Now add mashed potato, cheese, rice flour or corn flour along with salt.

4. Mix well and prepare a dough like consistency.

5. Take a tawa, heat sufficient oil and prepare small balls of the mixture and deep fry in oil.

Peas Cheese ball

For Malai:

1. Grind the milk soaked ingredients to a fine paste.

2. Now take a tawa, heat 1tsp oil and add the mixture and fry till the raw flavour fades.

3. Now add little milk and allow it to boil.

4. Add salt and prepare this gravy.

5. Remove from stove and add fresh cream and mix well.

6. Now add the prepared peas cheese balls to this gravy and garnish with the garnishing ingredients and serve hot.

Peas Cheese Balls Malai Kofta

Ingredients:

Vendakkai or lady’s finger – 5-6

Tomato – 1

Onion – 2

Garlic – 4

Tamarind – medium lemon size

Green chilli – 1 sliced

Grated Coconut – 1 tablespoon

Oil – 1 tablespoon

Red Chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Asafoetida – a pinch

Mustard – 1/2 tsp

Salt – to taste

Curry leaves – to garnish

Method:

1. Extract the tamarind juice by adding water.

2. Grind coconut, tomato, garlic, 1 onion and curry leaves. Keep it aside.

3. Keep one onion finely chopped. Cut the lady’s finger to 1 inch pieces.

4. Take a pan, heat oil, add mustard, onion and green chilli and fry for few mins.

5. Add the lady’s finger and allow it for few mins.

6. Now add the tamarind juice and add turmeric, chilli powder, corainder powder, asafoetida and salt.

7. Allow it to boil. After 10 mins add the ground coconut masala and mix well.

8. When oil starts suspending on the top, turn off the stove and garnish with curry leaves.

Vendaikkai Kara Kuzhambu

Delicious and aromatic kara kuzhambu is ready.

Ingredients:

Yam or senai or elephant foot – ½ cup (Cut to small pieces)

Raw banana or plantain – 1

Pepper powder – 1 tsp

Turmeric powder – ¼ tsp

Water – 1 cup

Salt – to taste

Grated coconut – 1 cup

Jeera or Cumin seeds – ¼ tsp

Ghee – 2 tsp

Coconut oil – 3 tsp

Mustard seeds – ¼ tsp

Method:

1. Cut the raw banana to pieces without removing the skin.

2. Boil yam and banana adding pepper powder, turmeric powder and salt in 1 cup of water.

3. Add ½ cup grated coconut and jeera and grind it to fine paste.

4. Grind the remaining coconut and saute in a low flame till golden brown and keep it aside.

5. Season mustard seeds in ghee.

6. Add the coconut oil, seasoned mustard seeds and the sauted coconut to the vegetable mixture.

Mix well and serve. Our Eriserry with yam and raw banana is ready.