Interesting Recipes

Interesting recipes by Mrs.Akila Satish



Boiled potatoes - 4nos

chaat masala - 1tbsp

lemon - 1

roasted cumin powder - 1tsp

chilli powder - 1/4tsp

amchoor powder1/4tsp

kala namak - 1/2tsp

pepper corns -1/2tsp crushed

hari chutney - 2-3tbsp

few tooth picks

Hari chutney

Grind poodina, coriander, green chillies, garlic, onion, lemon juice, sugar, salt, black salt with water to get a thin smooth chutney.

Peel and cut boiled potatoes into piects. shallow fry the potato piectes in a frying pan, till golden brown in colour. sprinkle all the masalas on the hot potatoes and toss well and add hari chutney and toss, serve with tooth picks.



grate corn and pressure cook it and whole corn kernels with 10cups water and 11/2tbsp sugar to give 2 whistles.

chopped carrot - 1/4cup

chopped cabbage - 1/4cup

chopped spring onion - 1

chopped beans - 2-3

green chilli sauce - 2tbsp

red chilli sauce - 1tbsp

vinegar - 1tbsp

pepper - 1/4tsp

salt to taste

ajinomoto a pinch

5tbsp cornflour dissolved in 3/4 cup water

In that cooked corn add chilli sauces and vinegar. meanwhile heat 1tbsp oin add the vegetables. saute for one minute. add the sauteed vegetables to the simmering soup. add salt, pepper and ajinomoto to the soup, add the cornflour paste and cook for 2-3 min till the soup thickens and serve hot.



spinach - 2bundles

paneer- 300gm

onion - 2

ginger paste - 1tbsp

garlic - 8flakes

green chilli - 3

pepper powder - 1tsp

cloves -6

cumin - 1/2tsp

milk - 1/2cup

cream - 1/4cup

oil - 3tbsp

baking soda - a big pinch

salt to taste

clean, wash, chop and cook spinach with 1/2 a cup of water and a pinch of baking soda for about 10min. rinse and sueeze the extra water. puree the spinach with milk. chop onions, green chillies and garlic very fine. cut paneer in to 1/2inch cubes. heat oil, fry cloves and remove. cool and pound to a fine powder. in the same oil, crackle cumin and add the chopped onion, garlic and chillies. fry till pinkish in colour. add spinach puree, pepper powder and salt. stir. put the paneer pieces in spinach and cook for ten min on medium fire or till the water evaporates. add the cream and pounded clove powder, cook fro 2min and remove from fire. save one tsp of cream for garnishing.



paneer - 3 cups cut into cubes

coriander seeds - 1tsp dry roasted and crushed

ginger-garlic paste - 1tsp

chopped tomatoes - 11/2cups

chilli powder - 1tsp

cream - 1/4cup

kasuri methi(dried fenugreek leaves) - 1tsp

cardamom powder - 1/4tsp

garam masala - 1/4tsp

butter - 2tbsp

salt to taste

chopped coriander for garnishing,

Deep fry paneer cubes till they are golden brown. brain on absorbent paper and then put them in warm water for 15min. dranin again and keep aside. heat the butter in a kadhai, add the coriander and saute for half a minute. add the ginger-garlic paste and saute for another minute. add the tomatoes and saute till the oil separates from the gravy. add the chilli powder, cream and dried fenugreek leaves and salt and simmer for somtime. add the paneer, cardamom and garam masala and heat for a few more minutes and serve hot garnish with chopped coriander.



5cups full cream milk

1tbsp cornflour

1tsp gelatine

3/4cup sugar

2tsp vanilla essence

250gms cream - chilled

3 level tbsp powdered sugar

Mix cornflour in a little milk and keep aside. boil rest of the milk in a heavy bottomed pan. after the first boil, keep on medium fire fro 25min, add sugar, add cornflour paste, stirring continuously. keep boinling for 4-5min, stirring continuously, till it becomes a very thin custard and coats the spoon. remove from fire. soak gelatine in 2tbsp water, heat on slow fire stirring continuously to dissolve it. add the gelatine solution stirring continuously, to the custar. freeze custard for 3-4 hours, turning the fridge to its coldest, till set. check after 3-4hours, if the custard is frozen and is ready to be beaten. if it becomes hare and frozen, proceed further. beat chilled cream with powdered sugar till slightly thick and fluffy, keep in the fridge. cut the frozen custard into small cubes in a big pan. beat till fluffy and smooth. beat in a cool place to avoid melting. mix the beaten cream, beaten custard, and essence and freeze till it firm.


potatoes(small) or big cut into pieces - 1/2kg

oil for deep frying

green cardamom - 2

curd - 3-4tsp

kashmiri red chilli powder - 1tsp

garam masala powder - 2 1/2tsp

dry ginger(saunth) - 2tsp


cut the potatoes into half and deep fry them. once done prick the potatoes with a toothpick and keep aside. put all the dry powders in a bowl. add enough water to make a paste. heat oil in a pan and roast the cardamaom. pour in the paste and stir for about four to five min. add potatoes and mix well. then stir in the curd and salt to taste. cover and cook for 5min.



whole wheat flour(Atta) - 1 1/2cup

refined flour (Maida) - 1/2 cup

salt to taste

milk - 3tbsp

sugar - 1tbsp

ghee - 6tbsp


Sift atta, maida and salt into a mixing bowl. Rub in one tbsp of ghee with urfingertips. warm milk in a pan and dissolve sugar in it. Add this mixture to the sifted flours and mix thoroughly. Add enough water and knead lightly to make a soft dough. divide into four portions and shape into balls. Roll out each ball into a thin 6-7 inch round roti. Brush the entire surface of each roti with one tbsp of melted ghee and dust with flour. pleat the roti to make a number of folds. Roll up into a spiral. press between ur palms and set aside for 5min. Roll out lightly into 6-inch paranthas. Heat a tawa cook each paranthas on both sides on moderate heat spread ghee, till golden brown. Lightly crush with hands to separate the layer.



Milk - 3 cups

Sugar - 3tbsp

Subza seed soaked in warm water for 4 hours - 1 tsp

Rose syrup - 2 tbsp

Vanilla ice cream - 4 scoops

cashew chopped - 10-12


Heat milk with sugar and bring to boil. Set aside to cool. Place ti in fridge. Add soaked subza to the milk, stir and chill it in the fridge. Pour 1/2 tbsp of rose syrup into 4 wide-mouthed falooda glasses. Pour milk into each glass, top with 2-3 tbsp of falooda, a scoop of vanilla ice cream and sprinkling of chopped cashewnuts. Serve at once.