Raw rice (pacharisi) 1 cup
Jaggery 1 cup
Coconut 1/4 cup grated
Salt a pinch
Cardamom powder 1/4 spn
Ginger grated 1 spn
Baking soda 3 pinches
Ghee as required
Soak raw rice for 3 hrs(minimum)
Grind rice, jaggery, coconut together with little until fine paste..
Mix other ingredients
Take paniyaram pan apply ghee
Pour the batter
Flip once its done one side
Apply ghee on the other side
Cook until golden brown
Its delicious and healthy 😊
Paneer 1 cup cubed
Tomato 3 make it as puree
Cashew 8 to 10 soak and grind
Bay leaves 1
Oil 1 spn
Butter 1 spn
Ginger garlic paste 1 spn
Green chilies 3
Chilli powder 2 spoon
Garam masala 1 spn optional
Salt as required
Sugar 1 spn
Dry methi leaves 1/2 spn crushed
Corriander leaves for garnishing
Heat oil and butter in a pan
Add bay leaves
Fry few mins
Add ginger garlic paste
Fry until raw smell leaves
Add tomato puree and chili powder,garam masala
Cook until oil separate from gravy
Add cashew paste
Cook well
Add salt and green chilies now
Add little water to adjust the gravy consistency
Add sugar too..
Add paneer cubes
Cook for 5 to 10 minuets
Add crushed methi leaves in between..
Garnish with coriander leaves …
Tasty paneer butter masala
Suitable for naan ,chapathi, biriyani, pulav even with poori and dosa too 😋😋
Chicken 250 g
Pasta 1 cup
Tomato 2
Onion 1 finely chopped
Garlic 8 to 10
Oregano 1/2 spn optional
Dry Basil leaves 1/2 spn optional
Chilli flakes 1 spn
Pepper powder 1 spn
Salt as required
Butter 2 spn
Cheese 1 cup (i used mozzarella)
Boil tomatoes .. remove skin and make it as puree.. i did it in microwave 4 minutes..
Heat butter in a pan
Add finely chopped garlic fry until brown..
Add the onions.. fry for a minute
Add chicken peices and salt a little
Fry until chicken turns white..
Add tomato puree and pepper powder..
Add pasta too..
Add 2 cups of water..
For 1 cup pasta 2 cup water is enough..
Cover and cook for 15 minutes medium flame..
Open and cook until the gravy becomes thick..
Add oregano, basil and chili flakes…
Check salt too..
Fry well
Add grated cheese on the top.
Cover and cook in medium flame until cheese melt fully.. mix if u want.. or serve as it is..
It will Taste like restaurant style…
Peanut butter gravy
Roasted peanuts 1 cup
Jaggery/vellam 1 to 2 spn
Onion 1 big diced or pearl onions 15 to 20
Tomato 2 medium size diced
Green chillies 2
Chilli powder 1 spn
Corriander powder 2 spn
Garam masala 1 spn
Salt as required
Oil 3 spn
Corriander leaves for garnishing
Grind roasted peanuts, Jaggery, oil 2 spn and little salt..
Don’t add water.. keep aside..
This is our peanut butter for the gravy..
Can use store bought peanut butter too..
Heat a pan
Add oil..
Add green chilies and onion..
Fry until onion turns translucent..
Add in tomatoes.. fry until mushy..
Add the spice powders now and peanut butter..
Fry for 1 minute..
Add 1 cup water and salt too..
Add water depends on thick or thin gravy as you desire..
Cover and cook for 6 to 8 minutes in medium flame..
Now oil will separate from gravy..
Add finely chopped corriander leaves..
Serve hot..
This gravy goes with anything.. tiffin items as well as rice varieties .. even with biriyani too..
Easy to make…
Cooking for passion 
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