Farzana's Pineapple Soufflé

Ingredients

1 can condensed milk
1 tub cool whip
1 can crushed pineapple
1 can pineapple chunks
1 packet pineapple jell-o

Rinse the crushed pineapples and pineapple chunks in water.
Fold together the first four items in a bowl one after the other.
Refrigerate for 6 hours.

Prepare the pineapple jell-o, cut and decorate.

Lavanya's Methi Malai Chicken

1) Marinate chicken in a little bit of yogurt and ginger garlic (Not usual level we use for marinating. Use only little - 1/3 of what we usually use).

2) Cut onions into rings. Do not cut lengthwise. Only into rings.

3) Heat little butter in tava and fry the onions and set them aside to cool.

4) Fry green chillies in tava and set them aside too.

5) Fry the chicken peices in the butter and set them aside.

6) Grind the fried onions, green chillies along with some almonds.

7) In the remaining butter, add cloves and cinnamon and add some very finely chopped onions and fry till onions are brown.

8) Then add a bunch of fresh methi leaves chopped finely and saute them till they turn vibrant green and are fully cooked.

9) Now add the fried chicken and saute for 2 minutes.

10) Then add the ground onion, green chilli and almond paste and let it cook for 2 minutes.

11) Add some beaten yogurt/cream and cook till done.

12) Somewhere in this process add salt.

Shahi Paneer

Servings 2-3

Ingredients

Paneer - ½ lb
Khoa - 2 tbsp
Chopped Onion - ½ cup
Tomato - 2 Cut into small pieces
Cashew Nuts - 8-10 soaked in water.
Poppy Seeds - 1 tbsp soaked in water.
Kasoori Methi - 1 tsp
Cilantro - ½ cup
G. Chilli - 1 chopped
Ginger - ½ inch
Garlic - 2 cloves
Asafetida - 1 pinch
Turmeric - ¼ tsp
Chilli Powder - ¼ tsp
Cumin Seeds - ¼ tsp
Garam Masala - ¼ tsp
Coriander powder- ¼ tsp
Salt
Milk - ½ cup
Sugar - 1-2 tbsp
Oil - 2 tbsp

Method

1. Cut and Boil the Paneer to make it soft for 5 mins on medium flame.
2. Strain the paneer & make sure paneer doesn’t have any water. Set aside.
3. Strain poppy seeds, cashew nuts and make a paste
4. Make tomato puree – tomato, ginger, garlic, G Chilli and Cilantro
5. Heat a pan, add oil.
6. Fry the boiled paneer. Don’t deep fry. Fry till light brown.
7. Take paneer out and set aside
8. To the same oil, add onion and fry till light brown
9. Add cumin, Asafetida, Cashew-Poppy paste and fry
10. Add Tomato puree and fry
11. Add Kho and fry well for 1-2 mins
12. Add all spices - turmeric, chilli, garam masala, dhaniya and salt. Fry.
13. Add milk stir and fry
14. Add paneer, mix. Close the lid and simmer for 3-4 mins
15. Add sugar and kasoori methi and cook for 2 mins
16. Garnish with cilantro and serve.

Aunty's Sambar Powder

Ingredients:

¾ kg Byadagi Chilli or ¼ kg Normal Red Chillies
1 kg Dhaniya
100 gms Pepper
100 gms Jeera
100 gms Mustard
150 gms Methi
150 gms Urad
Curry Leaves

Fry everything one by one and grind

Brown Rice Idli

2 Cups Brown rice (long grain)
1/2 Cup Whole urad dal (without skin)
1/2 tsp Fenugreek seeds
Salt

Wash and soak the brown rice and whole urad dal with fenugreek seeds separately for atleast 4 hours..

Grind urad first to a smooth paste in a grinder.
Grind the rice a bit coarse.
Mix the above two to make a slight thick batter with enough water.
Add enough salt, mix well and keep it for fermentation..

The next day while making idlies, give a stir to the fermented batter and pour enough fermented idly batter to the greased idly plates and cook in idly cooker for 10-15minutes..

Serve these healthy idlies with any sort of spicy chutneys or sambhar..