Mouth watering dishes

Pineapple rice

you can make with fresh pine apple and canned as well. You can also make with left over rice or fresh rice. My family love this pine apple rice with raita and pickle.

Ingredients:
2 cup rice cooked
1 Cup pineapple(cube)
1/8 cup Pineapple juice
1/4 Cup chopped carrot
1/4 cup chopped Onions
1/4 cup chopped Capsicum
2-3 Cloves Garlic chopped
3 tbsp. oil
Salt to taste
1/2 tsp Black Pepper
2-3 Cloves Garlic chopped
1 tsp curry masala
1 tbsp. Soy Sauce
1/8 cup chopped Spring Onion

Recipe:
Heat pan, add oil along with chopped onion and garlic and sauté till they become light pink.
Now add chopped peppers and carrot sauté a minute after that add curry masala, black pepper and salt mix well.
Now add pineapple and soya sauce and mix gently and cook a minute.
Now add the cooked rice and pineapple juice, mix well after that add spring onion and mix it.
Now pineapple rice is ready eat with yogurt or pickle.

Rice

Lemon Rice

Lemon Rice is the most popular South Indian dish. In this recipe you use fresh cooked rice or left over rice as well. It's usually eaten alone or with raita, yogurt and chutney. Lemon Rice Recipe - Bursting with lemon flavour, this is a delicious way to turn plain rice into an exotic dish.

Ingredients:
3 tsp oil
1 tsp mustard seeds
1 tsp chana dal
pinch of hing / asafoetida
1 tsp urad dal
few curry leaves
2 dried red chilli
3 tbsp. peanuts
1/2 tsp turmeric
2 cups cooked rice
salt to taste
half lemon

Recipe:
firstly, in a large pan heat oil and add in mustard seeds, chana dal, urad dal, pinch of hing, few curry leaves and dried red chilli. allow to splutter.
further add peanuts and roast till cashews turn slightly golden.
add in 2 cups cooked rice and salt to taste. (use leftover rice or make sure to cool the rice completely before you add).
mix well making sure rice doesn't break.
now turn off the stove and add half lemon and mix well.
lemon rice ready for eat.

in a large pan heat oil and add in mustard seeds, chana dal, urad dal, pinch of hing

now add pinch of hing, few curry leaves and dried red chilli and peanuts and roast till cashews turn slightly golden.

and rice

mix well

Rice

Ginger sweet/adark halwa

Ginger is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Ginger is a must have and Possible health benefits include relieving nausea, loss of appetite, motion sickness, and pain.
Ginger is a must have and commonly found in every kitchen in winter time. This is very healthy recipe in winter time. This recipe is good for specially those people who is suffering from cold, cough and joint pain.

ingredients:

70 gram crush ginger(around 1/3 cup)
1/2 cup sugar
1/2 cup jiggery
1 tsp ground ginger
1 tsp green cardamom powder
1/4 cup ghee or unsalted butter
2 tbsp chopped pistachio
1/2 cup wheat flour
1/3 cup dates puree
2 tbsp chopped cashew nut
2 tbsp chopped almond

some mix chopped dry fruit for garnish

Recipe:
Wash and peel ginger and grind it.
Heat another pan add ghee, ginger and sauté till they change colour. Add pistachios and mix well.
After that add wheat flour and sauté till the flour is fragrant and completely cooked.
Firstly to make syrup, heat a pan add 1 1/2 water, jaggery, sugar, ground ginger (ginger powder) and green cardamom powder and mix well. Cook till the mixture become thick.
Now add dates puree in sugar syrup and mix well, cook 2 to 3 minute.
After that add ginger mixture and cook till mixture starts leaving sides.
Add chopped dry fruit and mix well and transfer the halwa into a serving bowl and serve it.
You can store and use till 15 days but keep in cool and whenever you want to eat make it hot for good taste.

Heat another pan add ghee, ginger and sauté till they change colour.

Add pistachios and mix well.After that add wheat flour and sauté till the flour is fragrant and completely cooked

Firstly to make syrup, heat a pan add 1 1/2 water, jaggery, sugar, ground ginger and green cardamom powder and mix well.

add dates puree in sugar syrup and ginger mixture mix well, cook 2 to 3 minute

cook till mixture starts leaving sides and add chopped dry fruits

mix well

transfer in a serving bowl

sweet

Peanut & coconut bar/chikki

The peanuts are also known as the groundnut. Peanuts are similar in taste and nutritional profile to tree nuts, such as walnuts and almonds, and as a culinary nut are often served in similar ways in Western cuisines.

Peanuts are as popular as they are healthy. Peanuts contain a number of healthy nutrients such as magnesium, niacin, copper, oleic acid, and various antioxidants. They may reduce the risk of both heart disease and gallstones. Peanuts are a high-calorie food so should not be eaten in excess.

Peanut bar is a delicious sweet. Peanut bar is an easy, quick and healthy sweet and made by roasted peanuts, desiccated coconut and Sugar. It can be stored for 2 or 3 weeks and can be also eat in fast.

Ingredients:

1 1/2 cup sugar

1/3 cup peanut

1/3 cup desiccated coconut

3 tbsp. butter or ghee

Recipe:

In a pan dry roast peanut on low flame and keep stirring so that peanuts gets roasted uniformly and do not burn. Once the peanuts starts to separate it's skin, turn off the flame and cool completely and peel off the skin and keep aside.

In a pan, add sugar and when sugar is completely melted then add butter.

Stir it until the sugar and butter mix and take of the flame.

Now add desiccated coconut mix nicely until the thread are formed.

After that add roasted peanuts and mix it.

Now transfer into greased mould or flat and keep aside for 10 to 15 min.

Allow to cool for a minute, and when it's still warm cut into pieces.

Serve peanut coconut chikki once cooled completely or you can store it.

In a pan, add sugar

sugar is completely melted

add butter and mix well

add desiccated coconut

mix well

add roasted peanuts

mix well

Now transfer into greased mould or flat and keep aside for 10 to 15 min.

Allow to cool for a minute, and when it's still warm cut into pieces.

sweet

spinach kofta/palak kofta

Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2.

Spinach is already widely-enjoyed as a food. Palak kofta Curry is a classical dish from North Indian cuisine. Palak kofta is a delicious vegetarian dish for main course.

Ingredients:
For kofta:
1 medium size chopped onion
5 garlic clove chopped
3 cup spinach chopped
1 cup grated paneer
1/2 cup boiled and grated potato
1 tsp Garam Masala
1 tsp red chilli powder
1/3 cup corn flour
1/8 cup roasted gram flour
1 tsp Salt or as a taste
2 tbsp oil
For gravy:
2 tbsp oil
1 bay leaf
1 inch cinnamon
2 onion finely chopped
1/4 tsp turmeric
1/2 tsp kashmiri red chilli powder
2 tsp coriander powder
1 cup water
salt as a taste
1 cup chopped tomato
1 tbsp ginger garlic paste
1/2 tbsp cream
1 tsp garam masala
coriander leaves finely

Recipe:
For kofta:
In a large pan or kadai heat 2 tsp oil and saute onion, garlic after that add spinach add cook 2 to 3 minute. Remove from heat and cool completely and blend to smooth paste.
Take a bowl paneer, mashed potato,besan, corn flour, chilli powder, salt, garam masala and spinach puree, combine well make a dough.
Take a small part of dough and prepare a round ball without any cracks.
After that roll them in corn flour and deep fry in hot oil, stir occasionally and fry till the kofta turn golden and crisp.
For gravy:
Firstly make tomato paste, grind tomato with cashew nuts and ginger garlic paste.
Heat in a pan over medium flame add 2 tablespoon oil and cumin seeds, bay leaf and cinnamon stick when they start to turn golden brown, add finely chopped onion and sauté until it turns light pink in color.
Add turmeric powder, coriander power and chilli powder, mix well.
Now add tomato paste and cook for 10 min or until the oil release form paste.
Add chopped coriander and mix well.
Now add 1 cup water or more how much you want to thick gravy.
Add salt and garam masala and mix well and cook a minute
Now gravy is ready add kofta and move from heat.
Pour in a serving bowl garnish with cream and serve with naan and rice.