- When cooked, blend in a liquidiser
- Cut the paneer into small pieces and deep fry in hot ghee
- Heat the ghee in a vessel and fry the onions for a little time.
- Add the ginger, green chillies and turmeric powder and fry again for a little time
- Add the spinach, paneer and salt.
301. Oatmeal Raisin Cookie
¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal
Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in
eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind.
Drop by tsp fuls 2” apart. Bake at 350 F for 8 min.
302. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles
5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small
bunch washed and finely choppedCooking oil for frying
Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix
with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in
oil.
303. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15
choppedGreen chilles 5-6Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying
MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls
and deep fry in oil.
304. Vermicilli Masala Vadai
Ingredients:
Vermicilli 1 cup
Yougurt 1 cup
Red chillies 8
Ginger a small piece grated
Garlic 2-4 flakes finely chopped
Cloves 4
Salt 1/2 t.spoon
Onions chopped
Curry leaves a few
Cilantro a small bunch washed and finely chopped