Easy Paneer Kheer|Paneer Payasam Recipe-Holi Recipes

Wish u all a very happy HOLI
On this holi day,i have come up with an easy peasy kheer recipe which can be made under 15 minutes.This paneer ki kheer/cottage cheese pudding also known as Chenna kheer is an awesome bengali dessert recipe which they usually make it for festivals like dussehra,Durga pooja,Diwali and Navratri.Actually i had planned to share paneer burfi or Balushahi/Badusha recipe today as my Holi special dish.But unfortunately,all the pics gots deleted from my SD card by mistake.I struggled to retrieve it but i couldn’t.I became very much disappointed but still i don’t want to give up making a sweet post on this festival day.Suddenly I remembered about this Paneer kheer recipe which i had tried for my last year’s Holi lunch menu.It was a super hit recipe in my house.So i prepared the same and refrigerated it to serve chill for my daughter and husband this evening.I am sure they will love it.Friends,if u have not planned anything for today’s celebration and if u wish to make something special and rich,this paneer kheer is a wise choice.You can make it in the next 15 minutes if u have store bought paneer ready in hand.Of course,freshly made chenna/Paneer tastes the best but still store bought paneer works fine.Its one of the best ways to make our kid consume paneer and as u all know,its a protein rich, healthy recipe for them.Try this easy paneer payasam for this festival of colors & have a fun filled,colorful celebration !!
Lets see how to make this paneer ki kheer..

Easy paneer kheer recipe

Paneer kheer/Paneer payasam recipe-Easy n delicious dessert recipe for celebrations.

Cuisine: Indian

Category: Sweet

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Fresh paneer block - 100 gms/Grated paneer - 3/4 cup Milk - 2.5 cups ( 500ml) Sugar – 4-5 tbsp Corn flour or rice flour - 1.5 tsp ( dissolve in 2 tbsp of water) Condensed milk - 1 tbsp ( optional) Cardamom seeds - 2 no ( crushed ) Chopped nuts - a fistful Rose essence - few drops Saffron threads - few ( optional)

METHOD

Wash and grate the paneer using a small holed grater.Set aside.Boil the milk in a pan and when it comes to boil,add sugar and corn flour water. Allow it to roll boil for 5 minutes.In the mean time,chop the nuts and keep it ready.Add the cardamom powder and condensed milk.Lastly add the grated paneer and give a boil for 2 minutes.U will find the kheer becomes thick.Switch off the stove and add few drops of rose essence.Refrigerate for an hour and serve chilled OR enjoy it warm by sprinkling the chopped nuts and few saffron threads! Looks rich and colorful,tastes rich and delicious!! This kheer tends to thicken as it cools down.So dilute it by adding more milk & sugar if u wish.

Note

You can add freshly made chenna/paneer too.It tastes even more delicious and gives melt in mouth texture. When u use store bought paneer,make sure u use the fresh ones.Else u may get a tangy taste. Never boil the kheer for longer time after adding paneer because paneer may turn chewy. Adding cardamom seeds & rose essence gives a nice flavor to the kheer.So do not skip it. I used saffron threads only for photos.I did not add it in the actual recipe.

Enjoy this creamy paneer kheer with your loved ones.Tastes even more delicious !! Happy Holi

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Semiya Kesari Recipe Without Milk - Vermicelli Kesari Recipe

Semiya kesari recipe / Vermicelli kesari is one of the easy n yummy Indian dessert recipes. Making a perfect semiya kesari without milk or condensed milk was my dream I should say. When I was a beginner in cooking kesari recipes, I have tried this many times but I ended up making vermicelli halwa or half cooked hard, chewy kesari. 

Recently I applied my rava kesari technique and used more water to cook the vermicelli. It came out perfect this time ! I was so happy with the results and it tasted great. So thought of sharing this recipe with u all. But one thing which I felt bad is the color of this kesari. I have added more food color by mistake & my kesari resembled beetroot halwa. So please be careful while adding food color. I have not used fine vermicelli here. 

I used the normal, thick roasted vermicelli( Bambino). So adjust the quantity of water based on the vermicelli. Its very to easy to make if you follow the steps carefully. Even beginners and bachelors can give a try. Ok, Lets see how to make vermicelli kesari/semiya kesari recipe with step by step photos !

Semiya kesari recipe

Semiya kesari recipe- Easy n yummy dessert recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 200ml Roasted thick vermicelli - 1/2 cup Water - 2.5 cups Red food color - 1 pinch Sugar - 1/2 cup + 2 tbsp Cardamom - 2 seeds ( crushed) Ghee – 1.5 tbsp Cashews & Raisins - Few

METHOD

Heat 2 tsp ghee in a kadai. roast the cashews, raisins. Remove in a plate. Add vermicelli and roast for a minute. If you use roasted vermicelli, you can skip roasting it. Heat water in a kadai and add 1 tsp ghee to it. When the water starts to roll boil, add the roasted vermicelli and a pinch of food color.  Mix well till all the water is absorbed by the vermicelli. Cover & cook for 10 minutes in low to medium flame. Mix once in the middle. Make sure the bottom is not burnt. Check whether the vermicelli is cooked properly. For this, take few strands of vermicelli and try to mash it with your fingers. If it breaks & mashes,its cooked right. Now add the sugar and mix well. The mixture will become watery as soon as you add sugar. Mix well in high flame for a minute. Mixture will thicken slightly. Bubbles will appear all over the sides. When you mix it, you will find the kesari becoming non-sticky and start to leave the kadai. Add the remaining ghee,cardamom powder. Mix well & switch off the flame. Transfer the mixture to a plate when the mixture is watery. Do not wait for the kesari to leave the sides of pan completely. It will become chewy when it cools down. So remove the mixture when it is wet and slightly watery. It should fall into the plate like a ribbon.This kesari will set perfectly once it cools down to room temperature. Serve once it becomes warm. If you want to serve really hot, mix it for few more seconds to drain the excess water. I guess nobody will eat it hot from the stove ;)).So its better to remove it when there is little moisture in kesari. Garnish with roasted nuts and raisins. Enjoy ! Two most important things you should notice while making this kesari is : Vermicelli should be cooked properly. Do not mix for long time till kesari leaves the sides of pan completely. As soon as you see the kesari thickens and start to leave the kadai, remove it from the stove. Mixture should be slightly watery and wet.

Note

I used 1:5 vermicelli and water ratio.If you use fine vermicelli, use 1:2 water. If  you use fine vermicelli, add 3/4cup of sugar for 1 cup of vermicelli. Check whether the vermicelli is cooked properly before adding sugar because the kesari will turn hard and chewy. Semiya kesari takes less ghee than rava kesari.So use less. Remove the kesari when the mixture is slightly watery. It will set well as soon as it becomes warm. Do not mix till it leaves the sides of pan completely.

Try this yummy semiya kesari for your guests.They would love it for sure

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Kalkandu Pongal/Kalkandu Sadam Recipe-Pongal Recipes

Kalkandu( Rock sugar in English & Kal Sakkare in Kannada) sadam aka Kalkandu pongal was in my to-do list for years.I had a recipe in my cook book which was waiting for me to try.Pongal is around the corner.This is the perfect time to blog this recipe.Actually it was mentioned as kalkandu bath recipe in my book.But whatever be the name,its method was very similar to our sakkarai pongal/sweet pongal using milk & sugar.I tried it this morning for the first time and it came out finger licking good.We all loved it very much.I packed it to my school moms friends.Everybody liked it so much & gave thumbs up!! This kalkandu pongal is a very rich sweet rice recipe.We can make it for any special occasions & festivals.Rice cooked in milk gives a super rich taste & flavor.Please don’t forget to add the spices i’ve given here.That’s the highlight for this recipe.One thing i would like to say is “ Do not compromise on the quantity of ghee”.It not only makes the pongal tasty but also helps to balance the body heat developed by rock sugar.My MIL usually tells us to consume moderate quantity of kalkandu pongal because over eating may upset your stomach ( ie may cause loose motion trouble).I am not sure about this.So take care and consume less.
Ok,Lets see how to prepare this yummy kalkandu pongal/rock sugar pongal.
Wish u all a very happy Pongal 2015 !
அனைவருக்கும் எனது இனிய பொங்கல் நல்வாழ்த்துக்கள் !!

 

Kalkandu pongal recipe

Kalkandu pongal for thai pongal festival !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw rice - 1/2 cup Yellow moong dal – 1 tbsp(optional,i dint use) Raw milk - 2.5 cups Water - 1/2 cup Sugar candy/rock sugar - 1/2 cup( heaped) OR Powdered rock sugar - 3/4 cup+2 tbsp Salt - a pinch Spices for flavor Ghee - 3-4 tbsp Cardamom - 2 seeds( crushed) Cloves - 1 no Saffron threads - few Nutmeg/Jathikai - a very small piece

METHOD

Wash and soak the rice for 10 minutes.In the mean time,boil raw milk + water in a pressure cooker base.When it comes to a boil,add the washed rice draining the water.Let it pressure cook in low flame for one whistle.It takes nearly 10-12 minutes.After the steam is released,remove the lid & mash the rice well.Keep aside ( Note : If u want to add moong dal,roast it in a tsp of ghee & add to pressure cooker along with rice.) Take the rock sugar and break it using a hammer or rolling pin by wrapping it in a news paper.Now it will be broken into small pieces & easy to powder in mixie.If u grind the rock sugar without breaking,mixie blade may break.So its better to follow this procedure.Suppose if u have small candies ( ie diamond kalkandu)u can powder it directly. After opening the cooker,add the powdered rock sugar & mix well.It will melt soon & mixes with the rice.The mixture will become watery now.Keep stirring by adding a tbsp of ghee. Keep the flame medium. In the mean time,roast the cashews,clove & nutmeg.Powder the nutmeg & cardamom.Add it to the pongal.Add saffron threads too.Mix well.After some time,Pongal will turn thick and start to leave the sides of cooker.Now add all the remaining ghee along with roasted cashews.Remove & let it cool.No problem if the pongal is slightly thin.It will thicken completely once its cooled down. Please make sure the pongal has moisture content when u switch off. ( ie it should be slightly watery n mushy. Don’t make it very thick .) This is very important .. Once it cools down,the consistency will be correct else it will  become very hard.If u feel , all the water is absorbed and if it looks dry , add little boiled milk, Mix well and switch off the flame. Add a tsp of ghee & serve. Enjoy !

Note

I have not used moong dal as per the recipe given in the book.If u wish to add,roast it in a tsp of ghee & add to rice in cooker. Adjust the quantity of sugar candy as per your taste.I felt the ratio of rice & rock sugar should be 1:1.5 for perfect sweetness.U can also add 1:2 ratio if u have sweet tooth. Do not compromise in the quantity of ghee.It not only makes the pongal tasty but also helps to balance the body heat developed by rock sugar. My MIL usually tells us to consume moderate quantity of kalkandu pongal because over eating may upset your stomach ( ie may cause loose motion trouble).I am not sure about this.So take care and consume less.

Prepare this rich,creamy,delicious kalkandu pongal for this pongal festival and have a great celebration !

Once again, i wish u all a very happy pongal

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Microwave Rava Kesari Recipe/Sooji Halwa

Hi friends, I hope you all had a great new year celebration. I had a wonderful day with morning darshan at a nearby perumal temple for vaikundha ekadesi, breakfast with this rava kesari, lunch at Rajdhani Restaurant and above all I bought my favourite red color Handbag in JP nagar central mall as New year gift. The day went on really well more than I expected but we missed our daughter Raksha as she is in Salem for vacation. Tomorrow we are going there & spend this weekend with my in-laws.

Coming to this recipe, I must thank my friend Sudha for insisting me to try rava kesari recipe using microwave. She gave me a recipe too. I made some modifications & tried it yesterday for New year celebration.We loved it a lot. 

 I have used oil & ghee after watching Revathy shanmugam mam’s recipe in youtube video and I also referred Mrs.Mallika Badrinath’s Microwave recipes book for the timing and method. I added yellow food color and pineapple essence. So its flavor was very similar to pineapple kesari. But I tell you its not the authentic pineapple kesari version. So you can follow this recipe in my way using pineapple essence or just add cardamom powder with kesari color.It tastes great in either ways! 

Try this easy, hassle free microwave rava kesari for poojas,special occasions and for your guests. I am sure it will come out great !!

Rava kesari - Microwave version

Rava kesari recipe using microwave !

Cuisine: Indian

Category: Sweet

Serves: Serves 2

Prep time: 4 Minutes

Cook time: 4 Minutes

Total time: 8 Minutes

INGREDIENTS

Rava/sooji/Bombay rava - 1/4 cup Sugar – 1/2 cup Water – 1.5 cups Ghee - 1 tbsp + 2 tsp Oil - 1 tbsp Yellow food color - 2 pinches Pineapple essence or cardamom powder - little ( as needed) Cashew nuts – few ( to garnish)

METHOD

Take a big microwave safe bowl & add oil + ghee.Choose a big bowl because rava will rise well while cooking & it may spill. Add cashews & roast it for 2 minutes in high power(mine is 800w power). Keep an eye after 1 minute.If cashews turn golden brown quickly,remove it.No need to keep it for 2 minutes.Remove cashews alone & add rava to the oil+ghee mixture,mix well so that rava is well coated without any lumps. Roast the rava in high power for ONE minute.Open the microwave,mix well & again roast it for a minute.So roasting takes TWO minutes here.Take care that rava doesn’t get burnt.So stand nearby and watch carefully.Remove the rava bowl and keep aside. In a vessel,heat water in gas stove till it starts to roll boil and add it to the roasted rava.Take care,it splashes.After adding water,add food color.Mix well without lumps. Cook the rava for TWO minutes in high power covering with a lid. Choose a big bowl because rava will rise well while cooking & it may spill.After 2 minutes,remove the bowl,mix well, cover it with the lid & cook again for ONE minute.Rava will thicken and gets cooked very well.Now remove the bowl. Add sugar,essence & mix well without lumps. The mixture will turn watery & small lumps may form.Mix quickly and break the lumps.As u mix,mixture will thicken slightly due to the heat of glass bowl & lumps will break.Make sure u break all the lumps.If u touch the mixture,it will be slightly sticking to the fingers. Keep it in high power for 30 seconds,remove & mix well. U will see the rava leaving the sides of bowl.Immediately add 2 tsp of ghee.Mix well & transfer to a plate or bowl.Do this process quickly else kesari may turn hard because of the heat of glass.If u touch,mixture will be non-sticky. Mixture will be semi solid initially. But it becomes thick & well set as it cools down.So don’t panic. Serve in a bowl by garnishing with roasted cashews.U can also reheat the kesari for one minute in high power before serving ! But this step is optional. NOTE : Timings may differ based on the power of your microwave.If its more than 800w,the entire process needs lesser time than mentioned and if the power is less than 700w,time taken may be more.So keep an eye and do it carefully if making for first time.

Note

Rava has to be cooked well else kesari turns chewy n hard. Adding right amount of sugar also helps to give u soft kesari. Adding oil helps to retain the moisture & prevents the kesari turning hard even after it cools down.Skip it & add ghee alone if u wish. Adding pineapple essence is completely optional.U can add cardamom powder or saffron as u wish. Here i used more water than mentioned in the original recipe.It helps to make lump free and perfectly cooked kesari.

Try this easy microwave rava kesari and enjoy your day !

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Kambu Maavu Puttu Recipe-Pearl Millet Recipes

Last week when i went to Salem,my MIL gave me dry roasted & ground kambu maavu/Pearl millet flour and mixed millet health mix powder/Sathu Maavu.My MIL suggested me to try this Kambu sweet puttu with the flour.I tried two versions adding Jaggery and sugar.Both came out very well n tasty.I also made Kambu kanji/pearl millet porridge( savoury version) along with it which i will post soon.We had a healthy,hearty breakfast yesterday.Here are some of the health benefits & names of pearl millet in other languages for your reference.Pearl millet is called as Kambu in Tamil , Bajra in Marathi,Gujarati,Rajasthani,Sindhi,Punjabi,Sajje in Kannada,Sajjalu in Telugu and Kambam in Malayalam.Coming to its health benefits,Pearl millet is a miracle millet which has iron that is 8 times of rice.It is very rich in Calcium,Protein,Iron & Magnesium.It helps to reduce the bad cholesterol level in our body. Its a great body coolant.Its consumed as porridge during summer.It helps to improve the digestion power & heals stomach ulcers too.It helps to improve bowel movements & prevents constipation.It makes our body strong.It helps to increase the secretion of milk for lactating mothers !.Do try this healthy kambu maavu puttu recipe for your breakfast or as evening snacks.U will love it like us.I preferred jaggery version more than sugar version.Try any based on ur liking !

Kambu maavu puttu recipe

Kambu maavu puttu/Pearl millet powder puttu - Sweet version

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Kambu maavu/Pearl millet flour - 2 cups Salt water - as needed ( we used around 1/2 cup) Grated jaggery - 3/4 cup or sugar - 1/3 cup Cardamom seeds – 2 nos crushed Grated coconut - 1/4 cup

METHOD

Take the kambu maavu/Pearl millet flour in a wide bowl.Mix salt in little water and sprinkle it in kambu maavu.Mix well.Add water such that u should be able to shape it roughly as shown in the picture. Now spread this kambu maavu in idli plate and steam it for 10-15 minutes till the color of flour is changed.Remove the idli plate and take the cooked kambu maavu in a mixie jar.Grind once or twice to powder it because as u steam the flour,there may be lumps formed.So we are grinding the steamed flour to break the lumps. Take the ground flour in a bowl.Add sugar,cardamom powder & grated coconut.Mix well and serve.If u want to add jaggery,proceed to the next step. Melt jaggery in a bowl adding little water.Strain the syrup and again boil till it starts to become thick n frothy.Switch off the flame.Add cardamom powder and mix this syrup with the cooked & ground kambu maavu.Add the required amount of syrup and mix well.Lastly add grated coconut,mix well and serve. Enjoy ! NB: I felt jaggery puttu was very soft than sugar puttu.So make it as per your taste.If serving immediately,u can try sugar puttu else make jaggery puttu because it stays soft n good even after an hour.You can also make spicy version by sauting onions,chillies,ginger & curry leaves in little oil.Temper and mix everything with the cooked flour.

Note

** For making homemade kambu maavu – Dry roast kambu/Pearl millet in a wide kadai in medium flame till it starts to splutter and leaves a nice smell.Do it in batches if u want to make in large quantity.Roasting takes nearly 7-9 minutes.Do not burn them while roasting.so pls be careful.After roasting,switch off the flame and allow it to cool.Grind in a mill OR Mixie for small quantity.Sieve if necessary,spread in a news paper to cool down the flour and store in an air tight box. Grinding the flour in mixie after steaming is very important.Else the flour will have too much of lumps.But do not over grind the cooked flour because they will stuck to the jar and becomes very thick.Run for small intervals to make it as a powder Do not sprinkle too much of salt water.It also makes the puttu hard.At the same time,if u add less water,puttu will become dry. Though sugar puttu is easy to make when compared to jaggery puttu,jaggery puttu was softer than sugar puttu.But taste wise both were very good.So make it according to your choice. You can also try savory puttu.Just refer my ragi spicy puttu and follow the same directions.

Try this healthy kambu puttu for breakfast or snacks.It tastes yum !

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