Chicken biriyani

Ingredients:

• Chicken-1/2 kg
• Ginger,Garlic-100 gms(mashed)
• Onion-1(big)
• Tomato-2
• Chilli-2
• Mint-10 to 15 leaves
• Coriander leaves-1/2 bunch
• Cloves-4
• Cinnamon stick-2 inch
• Star anish-1
• Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Fennel seed powder-1 1/2 tsp
• Coriander powder-2 tsp
• curd-50 gms
• Water-2 3/4 tumbler
• Basmathi rice-450 gms
• Oil
• Ghee-4 tsp

Directions:

1. Heat oil and ghee in a cooker
2. When oil and ghee get heated add cloves,cinnamon stick,star anish
3. Add ginger and garlic and fry till the raw smell vanish
4. Add onion,tomato,mint,and coriander
5. Cook till the onion turn to transparent
6. Add the chicken pieces and stir well
7. Add water,turmeric powder,chilli powder,fennel seed powder,corainder powder and salt
8. Give 2 visil
9. Soak the rice for 15 mins
10. Open the pressure cooker and add the rice
11. Give 2 visil

"Now the spicy chicken biriyani is ready to serve"

Pepper chicken

Ingredients:

• Chicken-500gm
• Onion(medium)-1
• Curry leaves-hand full
• Pepper powder-3 tsp
• Chilli powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Ginger garlic paste-1 tsp
• Oil 
• Salt-to taste

Directions:

1. Wash the chicken well 
2. Add chicken in a pressure cooker
3. Add water,Turmeric powder and little amount of salt
4. Give 3 visil in pressure cookeer
5. Remove the water from the chicken and make it into pieces
6. In tawa add oil
7. When oil get heated add onion,ginger garlic paste,curry leaves and fry well
8. When onion get fried well add the chicken pieces,chilli powder,pepper powder,salt and water
9. Cook till the oil seperate.

"Now the delicious pepper chicken is ready to serve"

Chicken Manchurian

Chicken manchurian

Ingredients:

• Chicken-500 gm(cut it into small pieces)
• Onion-1(cut it into big squares)
• Capsicum-1
• Ginger garlic paste-1 tsp
• Maida-1/2 cup
• Corn flour-3 tsp
• Soya sauce-4 tsp
• Chilli sauce-3 tsp
• Tomato sauce-3 tsp
• Pepper powder-1 tsp
• Oil
• Salt-to taste
• Food color red-(optional)

Directions:

1. Clean the chicken well
2. Add maida,corn flour,soya sauce (2 tsp),pepper powder,salt and  some water to make it as paste
3. Heat oil in tawa for frying
4. Dip chicken pieces in that mixter and put it in tawa for frying
5. when the chicken turn to slight brown remove the chicken from oil and place it aside
6. In another tawa add some oil
7. When oil get heated add onion,ginger garlic paste,capsicum 
8. Fry till the raw smell of ginger garlic to vanish
9. Add remaining soya sauce,chilli sauce,tomato sauce,pepper powder,salt,food color(red),little water 
10. Add the fried chicken pieces and mix well
11. The chicken pieces will absorb the mixture well
12. Garnish with raw onion and curry leaves

"Now the spicy Chicken manchurian is ready to serve" 

Vegetable Cutlet

Ingredients:

• Carrot-1
• Beans-10
• Mashed potato-150 gms
• Cabbage-50 gms
• Onion(medium)-1
• Green chilli-2
• Chilli powder-1 tsp
• Garam masala-1/2 tsp
• Maida-1/2 cup
• water-1/4 cup
• bread crumbs-200 gms
• Salt-to taste
• Oil-for frying

Directions:

1. Cut all vegetables finely
2. In a bowl add maida,water and make it as paste
3. In a bowl add mashed potato,vegetables,garam masala,chilli powder and salt
4. Make the mixture into small ball
5. Dip that ball in maida paste and roll it over the bread crumbs
6. Heat oil and deep fry it
7. Once it turn to golden brown remove from oil and serve with sauce 

"Now the crispy vegetable cutlet is ready to serve"

Pani puri

Ingredient for puris:

• Maida - 1/4 cup
• Sooji - 1/4 cup
• Oil - 1 tbsp for dough 
• Salt-to taste

Directions:

1. Mix the above three well for 4-5 minutes. Knead into a soft dough using about 1/4 cup water. Keep aside covered with a wet cloth for at least one hour.
2. Roll into small phuchkas. Roll with a little oil in the palm of your hand and always keep the dough moist. (Tip: you can roll into a larger pancake and cut out small circles with a bottle lid).
3. Heat oil to smoking, reduce heat and fry. 

Ingredient for pani:

Water - 2 cups

Chat Masala - 1/2 tbsp

Green Chilly Chutney - 1tsp

Salt - 1/2 tsp or to taste

Tamarind juice (diluted) - 1 tsp

Fresh lemon juice - 1 tbsp

Cilantro+Mint chutney - 7 tbsp

Pepper powder-1/2 tsp

Directions:

1. Mix all the above ingredient together to make pani
2. Serve with chopped onion 

"Now the yummy pani puri is ready to serve"

Masala puri

Ingredients:

• 3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
• 1/2 cup toor dal cooked till soft with a pinch of turmeric
• Grated carrot
• Finely chopped onion
• Puris -see the below link to make puris

http://spicyindiansamayal.blogspot.com/2013/07/pani-puri.html

• Sev
• Finely chopped coriander leaves
• 1 and 1/2 tea spn red chilli powder
• Chat masala-1 tsp
• Salt-to taste

Dry Spices :

• 4 cloves
• 1 cinnamon
• 1 tea spn coriander seeds
• 1 tea spn cumin seeds
• 1/4 tea spn peppercorns

Directions:

1. Dry roast all the dry spices 
2. Grind the spices with  red chilli powder to a smooth paste. 
3. Add the toor dal and grind
4. Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
5. Add salt,chat masala and cook for a while. Now add the cooked peas and cook till it comes to required consistency.
6. In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy.
7. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
8. The gravy should be hot to enjoy the actual taste of it.

"Now the spicy masala puri is ready to serve"

Poricha Parotta

Ingredients:

• Maida – 500 gms
• Salt to taste
• Sugar – 1 tblspn
• Water as needed
• Oil- 4 tblspn+ frying parota

Directions:

1. Take flour, salt in a mixing bowl and mix well. Add water and make into a soft dough.
2. Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.
3. Divide into equal portions. Apply oil on the work surface.
4. Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape. Now apply some oil and let it rest for 5 mins.
5. Now take one roll and spread into a medium size parota.  Finish the entire batch like this.
6. Heat a tawa and also a kadai of oil for deep frying.
7. put the parota on the tawa. Cook on both sides for 30 sec. Now take it out and put in hot oil and fry till light golden.
8. Remove and crush it with your hands.
9. Serve with salna or any korma.

"Now the crispy parotta is ready to serve"

Chicken salnaChicken salna

Ingredients:

• Chicken -1/2   kg
• Chopped onion-2     
• Chopped tomato- 2
• Ginger garlic paste- 2 tsp
• Turmeric powder- 1 tsp
• Dry chilli- 8 no
• Coriander seeds-1 tsp
• Poppy seeds- 2 tsp
• Roasted groundnut-1 tsp
• Cinnamon stick- 1 no
• Cloves-2 no
• Cardomam- 2 no                            
• Coconut milk- 1 cup
• Oil - 25 ml
• Curry Leaves- a few
• Coriander leaves-2 spring
• Salt - to taste.

Directions:

1. Heat the pan,then fry dry chilli,coriander seeds,poppy seeds,roasted ground nut,cinnamom stick and cloves.  Grind all the fried item make a fine powder.

2. Heat oil in a Kadai, fry chopped onion till get slightly brown color,then add tomato,ginger garlic paste curry leaves till saute.

3. Add chicken, turmeric powder, ground masala and salt, fry for 2 minutes. Add 2 cups water.Keep it in slow fir till chicken is cooked.

4. Add coconut milk,remove from flame after 2 minutes.

5. Garnish with coriander leaves.

6. Serve hot with south Indian paratha

"Now the salna is ready to serve"

Chilli parota

Ingredients:

• Parotta – 2 nos
• Cooking oil –  2 tbsp
• Small Bell pepper – 1/2 no ( cut into small cubes)
• Big onion – 2 nos (medium size , slice cut)
• Tomato – 1 nos ( finely chopped)
• Ginger – Garlic paste – 1/2 tsp
• Curry leaves - few
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1/2 - 3/4 tsp
• Garam masala powder – 1/2 tsp
• Tomato ketchup / sauce - 1 tbsp
• Salt & water – As needed
• Coriander leaves – to garnish

Directions:

1. In a kadai heat oil , saute the ginger garlic paste ( be careful , it splutters while u saute) till its raw smell leaves.
2. Now add the onions, curry leaves ,bell pepper pieces & saute till it turns transparent.
3. Then add the tomato pieces & saute till it turns mushy.
4. Now add all the powders , salt .. Mix well in low flame for few minutes.
5. Finally add the tomato sauce , mix well , add a tbsp of water (optional) if the mixture is too dry.
6. Then add the parota pieces..Toss it well with a fork like ladle to avoid turning mushy.
7.  Switch off the flame & garnish with coriander leaves.

"Now the delicious chilli parotta is ready to serve"

Chicken drumstick fry

Ingredients:

• Chicken drumstick-6
• Chilli powder-2 tsp
• Curd-1 tsp
• Ginger garlic paste-1 tsp
• Pepper powder-1/2 tsp
• Garam masala-1/2 TSP
• Fennel seed powder-1 tsp
• Turmeric powder-1 tsp
• Soya sauce-1 tsp
• Vinegar-1 tsp
• Maida-5 tsp
• Egg-1
• Salt-to taste
• Oil

Directions:

1. In a bowl mix all the ingredients and leave for 3 to 4 hours
2. Deep fry the chicken pieces

"Now the spicy chicken drumstick fry is ready to serve"

Mutton Kola urundai

Ingredients:

• 250 g mutton Keema ( minced mutton )
• Juice of a lemon
• 50 g onion , finely chopped
• 5 green chillies, finely chopped
• 20 g ginger - garlic paste
• 2 teaspoon red chilly powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander Powder
• 1 tablespoon cashew nut powder
• 1 egg
• 1/2 teaspoon black pepper , crushed
• 1/4 bunch coriander leaves
• Salt to taste
• 1 tsp Garam Masala Powder 
• 250 g oil for frying

Directions:

1. Mix mutton keema with lime juice, ginger and garlic paste, chopped onion, turmeric, chilly powder, chopped green chillies, coriander powder, garam masala powder, egg, cashew nut powder  and chopped coriander leaves.
2. Blend all these ingredients well in a mixer and make ten balls.
3. Heat oil in a kadai  and  Deep fry the mutton keema balls till they are golden brow

"Now the crispy Mutton kola is ready to serve"

Prawn vadai

Ingredients:

•  prawns 250 gm(minced prawn)
•  sombu 12 tsp
•  choped onion 1/2 cup
•  grated carrot 1 tsp
•  chopped coriander 1 tsp
•  besan gram flour 100 gm
•  garam masala 1 tsp
• Chilli powder-1/2 tsp
•  ginger garlic paste 2 tsp
•  rice flour 1 tsp 
•  green chilli 4
•  salt to taste
• Oil

Directions:

1. Mix all the above ingredients  and make it as balls
2. Heat oil in tawa and deep fry the balls

"Now the prawn vadai is ready to serve"

Kovil puliyodhara

Ingredients:

• Cooked Rice - 2 cups
• For the pulikaichal:
• Gingelly Oil (Nallenai) - 3 tbsp
• Peanuts - a fistful (Skin removed)
• Mustard Seeds - ½ tsp
• Channa Dal - 1 tbsp
• Urad Dal - 1 tsp
• Dried Red chillies - 2
• Curry Leaves - few
• Powdered jaggery - 1 tsp
• Turmeric Powder - 1/2 tsp
• Hing (Perungayam) - a generous pinch
• Tamarind - lemon sized ball
• Salt - to taste
• For the powder:
• Oil - 1 tsp
• Channa Dal - 1 ½ tbsp
• Urad dal - 1 tbsp
• Coriander Seeds - ½ tbsp
• Dried Red Chillies - 2
• Fenugreek Seeds(Venthyam) - ½ tsp
• Sesame seeds - 1 tbsp

Directions:

1. Heat oil and roast the ingredients 'for the powder' as above until golden brown.Allow it to cool and grind it to a fine powder. Keep aside.Then add 1/2 cup water to tamarind, let it soak for 15mins.Now squeeze out thick tamarind pulp and keep aside.
2. Heat gingelly oil in a kadai on medium low heat and add the peanuts. Roast until slightly browned. Now add mustard seeds,channa dal, urad dal,curry leaves, red chillies, turmeric powder and hing. Toast until they are browned evenly.Check and add salt.Now add the tamarind extract and allow it to boil for 10-15mins. Add jaggery and mix well.When oil begins to seperate and the mixture will become at one stage oozing out oil at the edges, at this stage switch off.
3. Take the cooked rice spread it in a wide bowl, drizzle a tsp of oil on top, add the pulikaichal mix well without mushing up the rice.Add salt if required. Now add the roasted powder and give a quick stir. Keep covered and allow it to rest atleast for 30mins before you serve.

"Now the Kovil puliyodhara is ready to serve"

Onion samosa

Ingredients:

• Atta (Wheat Flour) – 1 cup
• chatmasala – 1/2  tsp
• chilli powder – 1  tsp
• coriander leaves – 1  bunch
• cumin powder – 1/2 tsp
• green chillis – 3  number
• maida – 1  cup
• Oil –  to fry
• onions – 1 cup
• poha(Flattened rice) – 1  cup
• salt-  as needed
• water – as needed

Directions:

1. Take a bowl add maida,atta,salt, 1 tsp oil mix well then add water to make a soft dough rest it for 10min.
2. Now in another bowl,take onions chopped,poha,chilli powder,cumin powder,green chillis chopped,oriander ,chat masala mix well.
3. In a small bowl add 1tsp of maida mix with some water and make a paste keep a side.
4. Now take the dough make a thin chapaties and take a pan slightly cook the chapatis both the sides do not cook more.
5. Once chapaties are ready cut the chapati sheets into long triangle shape.
6. Now apply maida paste one side of the sheet make a cone shape stuff the mixture in the cone then close the edge.
7. In a pan add oil to deep fry, first half fry and remove then after 5min fry again till golden colour.

"Now the crispy Onion samosa is ready to eat"

Gobi manchurian

Ingredients:

• Cauliflower-500 gm(cut it into small pieces)
• Onion-1(cut it into big squares)
• Capsicum-1
• Ginger garlic paste-1 tsp
• Maida-1/2 cup
• Corn flour-3 tsp
• Soya sauce-4 tsp
• Chilli sauce-3 tsp
• Tomato sauce-3 tsp
• Pepper powder-1 tsp
• Oil
• Salt-to taste
• Food color red-(optional)

Directions:

1. Add maida,corn flour,soya sauce (2 tsp),pepper powder,salt and  some water to make it as paste
2. Heat oil in tawa for frying
3. Dip cauliflower pieces in that mixture and put it in tawa for frying
4. when the cauliflower turn to slight brown remove the cauliflower from oil and place it aside
5. In another tawa add some oil
6. When oil get heated add onion,ginger garlic paste,capsicum 
7. Fry till the raw smell of ginger garlic to vanish
8. Add remaining soya sauce,chilli sauce,tomato sauce,pepper powder,salt,food color(red),little water 
9. Add the fried cauliflower pieces and mix well
10. The cauliflower pieces will absorb the mixture well
11. Garnish with raw onion and curry leaves

"Now the spicy Cauliflower manchurian is ready to serve" 

Crisp chicken

Ingredients:

• Chicken -250 GMS
• Chilli powder-2 tsp
• Curd-1 tsp
• Ginger garlic paste-1 tsp
• Pepper powder-1/2 tsp
• Turmeric powder-1 tsp
• Soya sauce-1 tsp
• Vinegar-1 tsp
• Maida-8 tsp
• Egg-2
• Salt-to taste
• Oil

Directions:

1. In a bowl mix all the ingredients and leave for 3 to 4 hours
2. Deep fry the chicken pieces

"Now the Crisp chicken  is ready to serve"

Pepper prawn

Ingredients:

• prawn-250 gms
• Onion(medium)-1
• Curry leaves-hand full
• Pepper powder-3 tsp
• Chilli powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Ginger garlic paste-1 tsp
• Coriander leaves
• Oil 
• Salt-to taste

Directions:

1. In tawa add oil
2. When oil get heated add onion,ginger garlic paste,curry leaves and fry well
3. When onion get fried well add the prawn pieces,chilli powder,pepper powder,salt and water
4. Cook till the oil seperate.
5. Garnish with coriander leaves

"Now the delicious pepper prawn is ready to serve"

Plain Parotta

Plain Parotta:

Ingredients:

• Maida – 500 gms
• Salt to taste
• Sugar – 1 tblspn
• Water as needed
• Oil

Directions:

1. Take flour, salt in a mixing bowl and mix well. Add water and make into a soft dough.
2. Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.
3. Divide into equal portions. Apply oil on the work surface.
4. Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape. Now apply some oil and let it rest for 5 mins.
5. Now take one roll and spread into a medium size parota.  Finish the entire batch like this.
6. Heat a tawa  and put the parota on the tawa. Cook on both sides 
7. Remove and crush it with your hands.
8. Serve with salna or any korma.

kothu parotta

Ingrediants:

• Parotta-2(Cut it into pieces)"click below to know how to make parotta"

http://spicyindiansamayal.blogspot.com/2013/07/plain-parotta.html

• Onion-2
• Tomato-1
• Curry leaves-handfull
• Chilli powder-1 tsp
• Pepper powder-1 tsp
• Turmeric powder-1/2 tsp
• Green chilli-1
• Garam masala-1 tsp
• Ginger garlic paste-1 tsp
• Coriander leaves-4 stems
• Egg-4
• Oil

Directions:

1. Add oil in tawa
2. When oil get heated add choped onion,tomato,ginger garlic paste,green chilli,curry leaves
3. Fry till the raw smell vanish
4. Add the chilli powder,turmeric powder,pepper powder,garam masala,salt,egg
5. Add parotta when the egg half cooked
6. Mix well till the egg combine with parotta
7. Garnish with coriander leaves

"Now the Kothu parotta is ready to eat"

Kaara kulambu

Ingredients:

• Vegetable - Any desired vegetable
• Onion - 1 no
• Tomato - 1 no
• Tamarind - lemon size
• Ginger Garlic Paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Coconut Paste - 3 tsp
• Mustard - 1/2 tsp
• Asafoetida - 1 pinch
• Coriander leaves
• Curry leaves
• Salt - for taste
• Oil - 3 tsp

To Grind:

• Channa Dal - 1 tsp
• Urid Dal - 1 tsp
• Coriander seeds - 1 1/2 tsp
• Grated Coconut - 3 tsp
• Cumin seeds - 1 tsp
• Pepper Corns - 8 nos
• Red chilly - 5-7 nos

Directions:

1. Heat 1 tsp oil and fry cumin seeds,channa dal,urid dal,coriander seeds,grated coconut,red chilly one after other in a low flame. Make sure the seeds are just golden color.
2. Allow the contents to cool and grind it into a coarse mixture.
3. Heat oil, add mustard, asafoetida in low flame.
4. Add finely chopped onion, curry leaves, ginger garlic paste one after the other and saute well.
5. Add finely chopped tomatoes until oil separates.
6. Add tamarind paste,turmeric powder, vegetable and the ground mixture.
7. Add water if required and allow it boil in closed state.
8. Once the vegetable is cooked add the coconut paste and boil for 5 - 8 minutes.
9. Garnish with coriander leaves and serve hot with rice.

"Now the delicious Kara kulambu is ready to serve"

Strawberry milkshake

Ingredients:

• 8 ripped strawberries
• 1/2 teaspoon vanilla extract
• 1 pint vanilla ice cream
• 1/4 cup milk

Directions:

1. Blend all the above ingredients(if you need more sugar add some sugar)
2. Serve with vanilla icecream topping

"Now the strawberry milkshake is ready to serve"

Butter cake

Ingredients:

1. 100gm or 3/4th cup all purpose flour
2. 1 tsp baking powder 
3. 100gm sugar 
4. 1/4 tsp salt 
5. 125 gm unsalted butter 
6. 2 eggs at room temperature
7. 2 tbsp milk
8. 1/2 tsp vanilla extract

Directions:

1. Preheat oven at 180 C for 15mins. Prepare a 8"x4" loaf pan (* see notes) by either lining it with parchment/butter paper or greasing it well with butter and then dusting it with flour.
2. Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy.
3. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well.
4. Pour in the vanilla extract and mix till incorporated.
5. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter egg mixture and mix well with a spatula.
6. Pour the batter into the prepared tin and bake for 30-35 minutes or till the skewer inserted comes out clean. My cake was done in exactly 32 minutes.
7. Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool completely before cutting it.
8. Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each slice into chunks and eat it with chocolate sauce poured over it

"Now the soft Butter cake is ready to serve"

Badam milk

Ingredients:

• Almonds / Badam - 20
• Saffron - few strands
• Sugar - 3 tbsp
• Cardamom - 2 or 3
• Milk - 3 cups

Directions:

1. Soak Kesar / Saffron in 2 tbsp of  hot milk.
2. Soak  Almond / Badam nuts in warm water for 30 mins.
3. Peel off the skin.
4. Add peeled almonds , saffron soaked in milk, cardamom and sugar in a blender.
5. Grind it to fine paste.
6. Transfer to a bowl, add remaining milk and stir well.
7. Pour in a glass and garnish with almond and saffron strands.
8. Serve hot or cold.

"Now the Badam milk is ready to serve"

Home made grape squash/grape juice

Ingredients:

• Purple Grapes- 1 kg
• Sugar- 600 g                                
• Lemon juice - ½ cup
• Cloves- 2 to 3

Directions:

1. Add  2 ½ cups of water to it.
2. Pressure cook for 3 whistles and turn off the flame.
3. Open the lid after the pressure releases.
4. Allow to cool slightly.
5. Mash the contents.
6. Add to blender,  blend well & transer to a bowl with a filter.
7. Sieve well .
8. Add sugar and lemon juice to the sieved juice and turn on flame.
9. Heat it slowly with stirring in medium heat.
10. When it boils, simmer the flame and stir occasionally.
11. When it becomes slightly thick and attain one string consistency, turn off flame.
12. Don’t wait for the squash to turn thicker while on stove, as it becomes thicker while cooling. So, switch off the flame when it is slightly thick.
13. Allow to cool.
14. Transfer to a clean dry bottle.
15. Keep refrigerated.
16. To serve, fill 1/3 of serving glass with the grape squash and remaining with chill water and stir well.
17. Enjoy the delicious taste of  grape  juice  from healthy  homemade  grape  squash..:)

"Now the delicious home made grape squash is ready to serve"

Kara kuzhi paniyaram

Ingredients:

• Raw rice - 1 cup
• Idli rice - 1 cup
• Urad dal - ¼ cup
• Onion - 2 (medium-chopped finely)
• Green chilies - 2 (deseeded & chopped)
• Coriander leaves - few (chopped)
• Mustard seeds - ½ tsp.
• Urad dal - ¼ tsp.
• Curry leaves - 4 to 5 (torn)
• Asafetida - 2 inches
• Salt (to taste)
• Oil
• Coconut grated 

Directions:

1. Soak rices and urad dal for at least 4 hours.
2. Grind them.
3. Add salt and ferment for 8 hours.

After fermentation:

1. Heat ½ tbsp. oil and add the mustard and urad dal. When the mustard splutters, add the onions.
2. When the onions are translucent add the green chilies, curry leaves, asafetida and sauté for a few seconds.
3. Remove from heat and add this to the batter.
4. Also add the coriander leaves. Mix well.
5. Now heat the paniyaram mould and add a little oil in every hole.
6. Add the batter in every hole and let it cook on one side till it turns a golden color.
7. Turn on the other side with a skewer and cook till it becomes golden color.
8. Serve hot or warm with a favorite chutney.

"Now the kuzhi paniyaram is ready to serve"

Sweet kuzhi paniyaram

Ingredients:

• Raw Rice - 1 cup
• Boiled rice- 1 cup
• Fenugreek seeds (Vendhayam) - 2 tsp
• Urad dhal -1 tablespoon
• Grated Jaggery - 1 cup
• Cardomom powder: 1/2 tsp
• Oil-to fry

Directions

1. Soak the rice, fenugreek seeds and dhal for 2 hours and grind it to a thick paste
2. Add grated jaggery & cardomom and blend it well. The consistency should be as that of dosa batter
3. Heat oil in Kuzhu paniyaram pan and fry them until golden brown

"Now the delicious Sweet kuzhi paniyaram is ready to serve"

Masal vadai

Ingredients:

• Green chilies – 4
• Curry leaves – 1 stick
• Onion – 1 small size
• Cilantro – 1 handful
• Salt
• Oil

To grind:

• Yellow split peas – 1.5 cups
• Cinnamon – 1 inch
• Cloves – 2-3
• Fennel seeds – 1 tbs
• Ginger – 1 inch
• Garlic – 4-5 big pods
• Red chilies – 4 long ones

Directions:

1. Soak the peas for 5-6 hrs, your vadai gets soft and tastier so far the peas soak.
2. Grind cinnamon,cloves,red chilies, ginger,garlic and fennel seeds. Do not add water while grinding.
3. Grind the peas and mix them with above ground spices.Again do not add water while grinding peas.
4. Finely chop all the other ingredients : green chilies, curry leaves, onion and cilantro.
5. Mix all the ground items and the finely chopped ingredients.Add required amount of salt.
6. Make balls and press them between your palms to make shell shaped vadai.Fry this in oil.

"Now the crispy masal vadai is ready to serve"

Mysore bonda

Ingredients:

• Maida flour - 1 and 1/2 Cups
• Rice flour - 1/2 cup
• Sour Curd - 1 cup
• Green chillies - 5
• Soda salt - 1 tsp
• Cumin Seeds - 1/2 tsp
• Chopped ginger- 1/2 tsp
• Slited coconut pieces - 1 tsp
• Salt - To taste
• Oil - For Frying 

Directions:

1. Mix the flours along with salt, soda salt and curd and leave it for 30 mins
2. After half an hour, add chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well
3. Heat the oil in the pan and test if the oil is ready for frying the bondas. Take small balls of dough and gently drop it in the oil 
4. Fry the bondas till it becomes crisp in medium flame on both the sides
5. Remove the fried bondas and place it in a plate having a tissue paper to drain the excess oil 

"Now the delicious Mysore bonda is ready to serve"

Pakora

Ingredients:

• Onion - 2
• Besan / gram flour - 1 small cup
• Rice flour- 1 small cup
• Green chilly - 1 or 2
• Curry leaves - handful
• Coriander leaves - handful
• Ghee or butter - 1 tsp
• Crushed garlic pods - 3 to 4
• Salt to taste
• Oil to fry

Directions:

1. Peel the skin of onion, and slice them to fine pieces.
2. Take a mixing bowl, add the sliced onions to it.
3. Add besan ( gram flour ) and rice flour to it
4. Add finely chopped green chilly, curry leaves, coriander leaves, ghee or butter and crushed garlic pods.
5. Add salt, hing and red chilly pwd.
6. Combine well without adding any water.
7. keep it aside for 15 to 20 mins.
8. Now you can see the onions have let out moisture that is enough for binding the ingredients together.
9. Knead the batter gently
10. Heat oil in a frypan.
11. Drop the mixture in batches to hot oil.
12. Keep the flame in low medium and deep fry to golden with stirring once in a while.
13. try not to overcrowd the oil, coz it will result in greasy pakoras.
14. When the pakoras turn crispy & cooked, remove from oil.
15. drain it in kitchen tissue.
16. You can store it in an air tight container. It remains crispy & crunchy for 2 to 3 days.

"Now the crispy pakora is ready to serve"

Lassi

Ingredients:

• Fresh Yogurt-2 cups
• Water-1/2 cup
• Sugar-6 - 7 tsp or as needed 
• Ice cubes

Directions:

1. Take the yogurt, sugar, water and in a blender. 
2. Blend it until smooth and frothy.
3. Pour the lassi into glasses. 
4. Add the crushed ice cubes

"Now the sweet lassi is ready to serve"

Mango lassi

Ingredients:

• 2 cups ripe mangoes peeled and chopped
• 1 cup yogurt
• 1/2 cup milk
• 3 tablespoons sugar (Adjust to taste)
• 1/8 teaspoon cardamom powder
• 1 tablespoon chopped mint leaves (Optional)
• 3 cups crushed ice or ice cubes, use as needed

Directions:

1. Blend the mangoes, yogurt, milk and 2 tablespoons of sugar.  Adjust sugar according to taste.  Sugar amount will depend on the sweetness or sourness of the mango and yogurt
2. Add ice and cardamom powder and blend again.  Add water to adjust consistency to your liking as the best Lassi is slush-like.
3. Pour in tall glass and garnish with mint leaf.

"Now the delicious Mango lassi is ready to serve"

Salt lassi

Ingredients:

• Yogurt – 1 cup
• Ice – 1½ cups
• Cumin powder – ½ tsp (roasted)
• Chat Masala – 1 tsp
• Salt – to taste
• Mint – a handful (fresh)
• Cilantro – 10 sprigs
• Green Chili – 1 (optional)

Directions:

1. In a blender, add the following: Mint, Cilantro, Green Chili and ½ of the Yogurt.
2. Blend for a couple of minutes.
3. Add remaining yogurt and rest of the ingredients and blend until the Ice has crushed well (smoothie consistency).

"Now the refreshing salt lassi is ready to serve"

Chicken tikka masala

Ingredients:

• 4 tablespoons vegetable oil
• 25g butter
• 4 onions, roughly chopped
• 6 tablespoons chicken tikka masala paste (see recipe below, or use store bought)
• 2 red peppers, deseeded and cut into chunks
• 8 boneless, skinless chicken breasts, cut into 2.5cm cubes
• 2 x 400g cans chopped tomatoes
• 4 tablespoons tomato purée 
• 2-3 tablespoons mango chutney
• 150ml double cream
• 150ml natural yogurt 

Masala Paste:

• 5 garlic cloves
• 1 large knob of fresh root ginger, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons coriander
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon garam masala
• Seeds from 4 cardamom pods

Directions:

1. Heat the oil and butter in a large casserole
2. Add the onions and a pinch of salt. Cook for 15-20 minutes until soft and golden. Add the paste and peppers and cook for 5 minutes
3. Add the chicken and stir well to coat in the paste. Cook for 2 minutes, add the tomatoes, tomato purée and 200ml water. Cover and gently simmer, stirring occasionally, until the chicken is cooked, about 15-20 minutes. 
4. Add cream, yogurt and mango chutney and warm through
5. To make the curry paste: Blend all the ingredients together with a small amount of water or oil to make a paste. Store in a fridge for up to 1 week.

"Now the spicy chicken tikka masala is ready to serve"

Lemon rice

Ingrdients:

• 1 tbsp Chana Dal (split)
• Urad, Moong and Chana Dal
• 1 tbsp Urad Dal (White Lentils)
• 1 tbsp Moong Dhuli Dal (Yellow Split Mung or Moong Lentils)
• 3-4 tbsp raw peanuts
• 2-3 dried red chilies
• 10-12 curry leaves (Kadhi or Kari Patta)
• 1 tsp black Mustard seeds (I used the reddish variety this time)
• 1/2 cup Lemon juice
• 1 tbsp sugar
• couple of pinches Asafoetida(hing) powder
• 2-3 tbsp Canola oil (or any other cooking oil)
• salt to taste – 1 tsp or more
• 6 cups cooked rice – preferably cold
• 1/2 tsp turmeric powder
• 2-3 tbsp fresh chopped cilantro leaves (optional)

Directions:

1. Wash the Chana, Urad and Moong dal and soak in water for about 10 minutes.
2. Heat oil in a wide pot/wok/karahi. Add Asafoetida (hing) powder and after couple of seconds add mustard seeds. Let the seeds splutter, add whole red chilies, curry leaves and raw peanuts.
3. When peanuts are almost roasted, add Chana, Urad and Moong dal and cook until they are nicely brown and fragrant.
4. Add turmeric, salt, lemon juice and sugar and quickly stir in the cold rice. Mix well till rice are heated through and are ‘lemony yellow’ in color.
5. Add chopped cilantro leaves and mix well. Serve hot!

"Now the lemon rice is ready to serve"

Spicy potato fry

Ingredients:

• Potatoes-3 to 4
• Oil-2 to 3 tbsp
• Mustard-¼ tsp
• Cumin-½ tsp
• Split urad dal-½ tsp
• Curry leaves-5 to 6
• Onion medium-2
• Tomato-1
• Turmeric pwd-¼ tsp
• Red chilly pwd-1 tsp
• Pepper pwd-½ tsp
• Salt-to taste

Directions:

1. Wash and pressure cook the potatoes till tender.
2. Allow them to cool and peel the skin.
3. Slice them to cubes.
4. Heat a non-stick pan with oil.
5. Add mustard, cumin, asafetida, split urad dal and curry leaves.
6. Wait to splutter.
7. Add finely chopped onions and saute till they turn into light brown.
8. Add chopped tomatoes and cook until soft and juicy.
9. Add turmeric pwd, red chilly pwd, pepper pwd and salt.
10. Mix well, add ¼ cup of water and allow to cook in simmer.
11. Once the masala attains thick gravy consistency, add sliced potatoes.
12. Mix gently and cook on low flame for 5 to 7 mins.
13. Drizzle oil to the sides to roast to few more mins.

"Now the spicy potato fry is ready to serve"

Bittergourd masala

Ingredients:

• Finely chopped bitter gourd
• Chopped onion-1
• Green chillies-2
• Ginger garlic paste-1 tsp
• Poppy seeds-1 tsp
• Coriander powder-1 tsp
• Mustard seeds-1/2 tsp
• Urad dhal-1/2 tsp
• Curry leaves-10 to 12
• Salt
• Oil

Directions:

1. In a bowl add water,bitter gourd and salt,keep aside for 1-2 hours
2. Heat oil in a pan on medium flame,add mustard seeds,urad dhal,green chilli,ginger garlic paste and onions,fry it till brown
3. Add the bitter gourd pieces,salt and cook it till get half cooked
4. Add the poppy seeds,coriander powder,curry leaves and cook it till get well cooked
5. Mash the bitter gourd pieces slightly
6. serve hot bitter gourd masala with rice or roti

"Now the bitterguord masala is ready to serve"

Water melon juice

Ingredients:

• Kilo watermelon, without seeds, peeled and diced
• 2 Tbs sugar
• 1 tps lemon juice

Directions:

1. Blend watermelon, sugar, lemon juice.
2. Pour into a serving glass.
3. Serve cold with ice cubes

"Now the tasty water melon juice is ready to serve"

Vatha kulambu

Ingredients:

• Mustard Seeds - 1 tsp
• Urad Dhal - 1 tsp
• Small Onions - 10 numbers
• Garlic - 10 numbers( peeled, and no need to chop)
• Tamarind - Hand full ( soak in water to make tamarind paste)
• Sambar powder - 3 tsp
• turmeric powder - 1/4 spoon
• Salt - As per taste.
• Oil - To fry.

Directions:

1. Take a pan, add 3-5 spoon of oil. Then add mustard seed and urad dhal and fry it.
2. Now add the small onions and garlic and fry well, till the raw smell disappears.
3. After frying well, add the tamarind water to the vessel and leave it to boil well.
4. Went the content is half-cooked, add the sambar powder, turmeric powder and salt.
5. Wait to cook for some more time and let the mixture thicken.
6. At last add vathal and cook it.

"Now the spicy vatha kulambu is ready to serve"

Hot and Sour chicken soup

Ingredients:

• 800 ml Chicken broth
• 1-2 pcs Red chilli
• 1/2 stickFresh ginger
• 4 tsp Fish sauce
• 3-4 tspLime Juice
• 1 tsp sugar
• Freshly ground pepper
• 2 tsp Chilli sauce
• 2 Onion leaves
• Fresh Coriander

Directions:

1. Put the stock in a pot and bring to a simmer. 
2. Slice the chillies in half lengthways
3. Roughly chop the ginger and lemongrass  
4. add them all to the stock with the lime juice, fish sauce, sugar and season with black pepper. 
5. Simmer for a few minutes until the stock is fragrant.
6. Strain the stock into a large jug and add back to the pan. Add the mushrooms and prawns and cook for 2-3 minutes or until the prawns are cooked. 
7. Taste and adjust the seasoning of the broth.
8. Chop the coriander and stir through. Ladle the soup into warm bowls to serve.

"Now the hot and sour chicken soup is ready to serve"

Kaara vadai

Ingredients:

• Idly Rice – 4 cups
• Raw Rice/ Pacharisi - 1/4 cup
• Black Gram/ UluthamParuppu – 1 cup
• Onion – 1 (finely chopped)
• Green Chilly – 2 (finely chopped)
• Curry Leaves – few
• Orange Food Color – 1 pinch
• Salt – to taste
• Cooking Oil

Directions:

1. Soak Idli rice and raw rice for an hour in water. 
2. Soak black gram separately in another bowl for half an hour. 
3. Wash and clean the rice and grind it smoothly. 
4. Now wash and clean the black gram and grind that too smoothly. 
5. Mix both the batter together and add enough salt. 
6. Do not let it to ferment.
7. Add chopped onions, green chillies, and curry leaves to the batter and mix it thoroughly. 
8. Dilute food color in a tbsp of water and mix it gently in the batter.
9. Heat oil in a deep pan and take a small ladleful of batter and simply drop/pour it in the oil. 
10. You will get small balls when u pour the batter in oil. 
11. Cook it in a simmer flame. 
12. When one side is cooked well, flip it to the other side and allow it to cook. 
13. Now kara vadai is ready to serve. 
14. You can serve it with coconut chutney.

"Now the delicious kaara vadai is ready to serve"

Boondi raita

Ingredients:

• 3 cups biodynamic organic whole milk yogurt
• 1 cup filtered water
• 1 cup boondi
• 1 tbsp. Raita Mix 1
• Salt and maple syrup or any natural sweetner to taste

Garnish:

• 1/2 to 1 teaspoon toasted ground cumin (heat in a skillet until fragrant) (optional)
• 1/8 to 1/4 teaspoon cayenne pepper
• cilantro leaves as a garnish (optional)

Directions:

1. Blend all ingredients except the garnish
2. Garnish with toasted cumin and red chili pepper and cilantro.
3. Serve chilled.

"Now the tasty boondi raita is ready to serve"

Mint chutney

Ingredients:

• 1 Bunch mint leaves
• A small bunch coriander leaves
• A little amount of tamarind
• Salt-to taste

Directions:

1. Grind all the above ingredients and store in airtight container
2. Can store for more than 2 weeks in refrigerator

"Now the delicious mint chutney is ready to serve"

Kaara chutney

Ingredients:

1. Onion-1(chopped)
2. Tomato-3
3. Dry red chilli-10
4. Tamarind-very small lime size
5. Oil 3 tsp
6. Urad dhal 1 tsp
7. Mustard seed 1/2 tsp
8. Salt-to taste

Directions:

1. Heat oil in a kadai, fry onion till they become golden brown.
2. Add tomatoes and fry till the oil comes out and keep it aside.
3. Fry dry red chillies and tamrind seperately in a tbsp of oil
4. Allow both to cool down.
5. Grind it in a mixer with salt to taste
6. Temper with urad dal,mustard n red chilli.

"Now the hot kaara chutney is ready to serve"

Fruit custard pudding

Ingredients:

• 1 small cake
• 1 tin cocktail fruits
• 2 cup fresh cream
• 4 cup milk (doodh)
• 4 tbsp custard powder
• 1 cup sugar
• 1/2 packet strawberry jelly
• 1 apple (seb)
• 1 orange (santra)
• 1 cup grapes (angoor)
• 4-5 cherries

Directions:

1. Cut cake in the centre into two halves.
2. Prepare jelly according to the instructions.
3. Beat cream until it thickens.
4. Peel all the fruits and cut into small pieces.
5. Mix custard in a little milk.
6. Boil the remaining milk and then add sugar and dissolved custard.
7. Stir continuously until it thickens. Remove it from the flame.
8. Put one cake slice in a dish and then spread some of the custard and cocktail fruits and some fresh fruits over it.
9. Then put jelly and place another cake slice over it.
10. Garnish with remaining custard and fruits.
11. Spread cream on the top.
12. Put jelly on the sides and garnish with cherries.
13. Refrigerate it for setting and then serve chilled.

"Now the delicious fruit custard pudding is ready to serve"

Bhel puri

Ingredients:

• Puffed rice - 2 cup
• Maida padis - 10 Nos (break into pieces)
• Sev - 1 cup
• Big onion - 1 chopped finely
• Tomato - 1 chopped finely
• Grated Carrot - 1/4 cup
• Mango - 1/4 cup
• Sweet chutney - 4 tbsp
• Coriander - for garnishing

Directions:

1. Take a large bowl and mix all above ingredients (except sev and papdis) and toss well.
2. Lastly add the sev and papdis and mix well.

"Now the delicious bhel puri is ready to serve"

Fruit custard

Ingredients:

• Cream – 100 milliliter
• Custard Powder – 3 tsp
• Milk – 500 milliliter
• Mix Fruits – 500 gms
• Sugar – 150 gms

Directions:

1. In a pan, take the milk and bring it to a boil. 
2. In the milk, add custard powder and dissolve. 
3. Add sugar to milk and bring it to boil. 
4. Add the custard and milk mixture to boiling milk and stir continuously, till it is thick and coats the spoon. 
5. Remove from the heat and allow it to cool. 
6. Add cream and fruits. 
7. Serve cold.

"Now the delicious fruit custard is ready to serve"

Home made naan bread

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1 1/2 cups milk
• 1 teaspoon sugar

Directions:

1. Pour the milk into a small bowl and heat to to 110 F.  Add in the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated. Once the yeast/milk mixture is foamy, pour the mixture into a large bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.
2. Using the dough hook attachment, begin mixing at medium speed. Gradually add in small amounts of the remaining flour until the dough pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic, about 3-5 minutes in the mixer.
3. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours. (Don’t worry that the dough won’t rise as much as usual bread.)
4. After the dough has rested, turn it onto a lightly floured surface  and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
5. While the dough rests, preheat your oven to 500 degrees F.  Sprinkle a pizza stone with some cornmeal and place the pizza stone on the bottom rack of the oven.
6. Once the dough has rested for 30 minutes, one by one, roll out each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan.
7. Lay the circle of dough on the hot pizza stone and spritz lightly with water. Close the oven and bake the naan for about 4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
8. Remove the naan from the baking stone and place on a cooling rack.

"Now the home made  naan is ready to serve"

Butter chicken

Ingredients:

For marinade:

• 2-3 Chicken breasts (diced)
• 1 cup Yogurt
• 1/4 tsp Ground cardamom
• 1/4 tsp Garam masala
• 1 + 1/2 tsp Lemon juice
• 1/2 tsp Paprika
• 1 Tbsp Tomato puree
• 1 tsp Garlic puree
• 1 large tsp Fresh ginger (grated)

For the butter chicken sauce:

• 1 large Onion (diced)
• Oil
• 3-4 inch Fresh ginger (chopped)
• 4-5 large Garlic (chopped)
• Handful dried methi leaves
• Handful dried curry leaves
• 1 tsp Salt
• 1/4 tsp Ground Cloves
• 1 tsp Paprika
• 8-10 Whole green cardamoms (depends on size of pods)
• 1/2 tsp Cayenne pepper/ Chili powder
• 1/4 tsp Cinnamon
• 1 tsp Sugar
• Sprinkle black pepper
• 1 + 1/2 cup Sieved tomatoes/ Passata (or push some canned tomatoes through a sieve)

To finish:

• 3 Tbsp Butter
• 1/4 cup Evaporated milk or Cream

Directions:

1. Place all of the marinade ingredients except the chicken into a small bowl and mix.
2. Place chicken in a separate dish that it will be marinaded in.
3. Cover all of the chicken pieces in the marinade.
4. Cover the dish and place into the fridge for a few hours.
5. Heat up a large frying pan and drizzle in some oil. Add the onions and cook the onions for 5 minutes or until the onions soften.
6. Add the garlic and ginger and cook for a few more minutes stirring often so that the garlic does not burn
7. Add the rest of the ingredients for the sauce, stir well and simmer for a few minutes.
8. Pour into a blender and pulse into a paste.
9. Cover and place in the fridge for a few hours.
10. In a large wok/pan add the butter on a medium/high heat.
11. Add the marinated chicken pieces.
12. Stir well and cook for a 5 minutes.
13. Pour the warmed up tomato base into the pan with the butter chicken.
14. Stir well, cover and simmer for 10 minutes or until chicken is cooked. Stir often so that the chicken cooks evenly.
15. Pour in the evaporated milk or cream, cook for another 2 minutes.
16. Serve with basmati rice, roti, naan bread.

"Now the delicious butter chicken is ready to serve"

Vegetable raita

Ingredients:

• Onion - 2 no, chopped
• Tomato - 2 no, chopped
• Cucumber - 1/2 no, chopped
• Green Chilli - 2 no, chopped
• Yogurt - 2 cups
• Salt - to taste
• Sugar - a pinch
• Black Pepper - 1 1/2 teaspoon

Directions:

1. In a bowl, add onion, tomatoes, cucumber, green chillies and mix.
2. Add salt to taste, sugar(optional), blackpepper and curds. Mix them well.
3. Vegetable Raita can be served with chapathi or any other rice item.

"Now the vegetable raita is ready to serve'

Paneer tikka

Ingredients:

• Paneer - 250 grams, cut into small cubes
• Besan - 3 tablespoon
• Green Capsicum - 1 no, cut into 1
• Red Capsicum - 1 no, cut into 1
• Onion - 2 no, cut into 1
• Ginger - 1 1/2
• Garlic - 3-4 flakes
• Green Chilli - 3 no
• Cumin Seeds - 1 teaspoon
• Green Cardamom - 2 no
• Red Chilli Powder - 1/4 teaspoon
• Curds - 2 tablespoon
• Fresh Cream - 4 tablespoon
• Coriander Leaves (cilantro) - 2 tablespoon, chopped
• Salt - to taste
• Garam Masala - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Lemon Juice - 1 tablespoon
• Oil - 2 tablespoon
• Butter - 1 teaspoon, melted

Directions:

1. Grind garlic, ginger, cumin seeds, green cardamom, coriander leaves and green chilli to a fine paste.
2. Add besan, curds, red chilli powder, garam masala, black pepper powder, salt to taste and lemon juice to the paste.
3. Transfer the paste to a big bowl, add the paneer and coat the paste nicely to all the pieces.
4. Add the onion, capsicum pieces and mix lightly.
5. Rub the oil over the grill of the oven of a gas tandoor. Place paneer on the greased wire rack of the oven.
6. Grill paneer for 6-7 minutes in an hot oven.
7. Pour some melted butter and further grill for 5 minutes.
8. Heat fresh cream on very low heat to make it warm. Do not let it turn to ghee.
9. Add the paneer and vegetables to it. Toss gently.

"Now the paneer tikka is ready to serve"