Shahi Paneer Veggie Feast Gravy: The regal Flavors of Indian Cuisine. |

mughlai shahi paneer recipe, mughlai shahi paneer korma recipe in hindi, paneer korma recipe in english, paneer gravy veg recipes of india, easy paneer recipes with gravy How to make Royal Paneer Veg Gravy Recipe? Shahi Paneer Veggie Feast - Experience the regal flavors of Indian cuisine with this recipe. It combines soft paneer cubes and fresh vegetables in a rich and creamy gravy, offering a feast for your taste buds. Hindi... Ingredients: Grated Paneer: 100g Paneer Cubes: 1 cup Fresh Milk: 1/4 cup Fresh Cream: 4 tbsp Chopped Coriander: 2 tbsp Kasuri Methi: 1 tbsp Cumin: half tsp Ginger-chili paste: 1 tsp Coriander: half tsp Garam masala: half tsp Salt: as per taste Oil: 2 tsp Ghee: 2 tsp Green peas: 1 cup Finely chopped capsicum: half cup Cumin: half tsp Asafoetida: half pinch Pepper powder: half spoon Method: 1. Make a paste of cheese and milk in a mixer. 2. Put ghee in a pan and fry the paneer cubes. Remove the paneer to a plate and keep aside. 3. Now h

Farali Sabudana Appam: A Sweet and Satisfying Treat for Vrat|


Try this simple and quick recipe of appam made with soaked sabudana, grated coconut and cardamom powder. Serve them hot with honey or maple syrup.

Farali sabudana appam is a delicious and easy snack that can be enjoyed during fasting days or at any time. It is made with sabudana (sago pearls), coconut, sugar, and cardamom powder. The batter is cooked in a designated appam pan to make small and fluffy appams that are crisp on the outside and soft on the inside. They can be served with honey or maple syrup for a sweet treat.

Ingredients for farali sabudana appam:

  • 1 cup sabudana (sago pearls)
  • 1/4 cup grated coconut
  • 1/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • A pinch of salt
  • Oil or ghee for frying
  • some honey or mapple syrup
  • Water as needed

Method of farali sabudana appam:

  • Wash and soak the sabudana in enough water for 4 to 5 hours or overnight.
  • Drain the sabudana and transfer it to a blender. Add the coconut, sugar, cardamom powder, and salt and blend to a smooth batter. Add some water if the batter is too thick.
  • Heat an appam pan or a paniyaram pan over medium flame. Grease the cavities with some oil or ghee.
  • Spoon a tablespoon of batter into each cavity and cover the pan with a lid. Cook for a few minutes until the appams are golden and crisp on the bottom.
  • Flip the appams and cook for another few minutes until golden on both sides.

Transfer the appams to a plate and serve hot or warm with honey or maple syrup.

Enjoy your farali sabudana appam!


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