Vidya Baindur's Home Thali specials

Bangda red curry. recipe..... 1. Clean fish thoroughly and apply salt and turmeric and keep aside. 2. take 1/4 tsp oil in a pan and roast red chillies slightly. 3. grind red chillies, soaked tamarind ,few dhania seeds, 5-6 methi seeds,2 cloves, small dalchini piece, few mustard seeds, 2 garlic cloves,with water. make a fine paste. 4. fry the finely chopped onions in coconut oil (or any oil)till it turns soft &&slight brown.,add the ground chilly paste,salt and stir till oil seperates, then add fish in it..do not stir for some time. after some time change the fish sides.. fry for sometime. then add some water and simmer for 4-5 mins.make it dry. 5. serve with rice or chapati.. Fish Fry recipe.. Clean Pomfret or any Fish pieces.. apply salt,haldi,red chilli powder.add 2-3 kokum pieces &mix it.make rough paste of dhania  leaves,green chillies,lots of garlic.do not use water.apply this masala to the fish pieces.. roll it in fine  rawa & rice pow

Mutton korma....recipe make korma powder masala...just heat on low flame.. 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper do not roast it ..then make powder n keep ready. Make green masala ready...grind some dhania leaves..few pudina leaves..tabsp.garlic paste..1tabsp.ginger paste.n 6 to 7 green chillies.grind it without water. Chop finely 4 medium onions .hop finely1 big tomato .in pressure cooker take 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper... then add chopped onions..fry till slight brown. .Add green masala paste.fry for some time..then add mutton ..fry for few minutes.add korma powder as much as you like.. .stir again. add tomato pieces then add salt as per taste..fry for few minutes..add water n cook it till mutton gets well cooked.......gravy shud be thin..before serving add lemon juice n dhania leaves.. mutton korma is ready to serv

Mutton Korma... Ingredients.... 1.Mutton- 750 Gms to 1Kg. 2..Garam Masala to make powder.- 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper . 3. 1 tabsp.garlic paste..1 tabsp.ginger paste. 4. 6 to 7 green chillies. 5. 4 medium onions. 6. 1 big tomato. 7. 4 to 5 tabsp of oil. 8. Whole Garam Masala..- 4 to 5 tabsp of oil.add 2 tejpatta..2 cloves..2 green elaichi..3 to 4 black pepper. Preparation... 1. Make korma powder masala...just heat on low flame.. 2tabsp.dhania seeds, 1tsp.jeera...3 green cardamoms...2 black cardamoms..5 cloves. Small piece of dalchini..1/2 tsp.saunf..1/2 tsp black pepper .do not roast it ..then make powder n keep ready. 2. Make green masala ready...grind some dhania leaves..few pudina leaves..tabsp.garlic paste..1tabsp.ginger paste.n 6 to 7 green chillies.grind it without water. 3 .Chop finely 4 medium onions .Chop finely1 big tomato .

Sabudana Dosa recipe..thanks to my Friend Jayashri Baleri for yummy recipe. Ingredients... 1. Sabudana- 1Cup 2.Rawa-1Cup 3.Green Chillies- 2-3 4. Dhania Leaves-1Handfull. 5. Jeera-1/4 tsp. 6. Salt-As per taste. 7.Sugar- As per Taste. Preparation... 1.Soak 1cup sabudana for 3 to 4 hours.( I washed tiny small sabudana .removed all water n kept only for 10 minutes.)  2.Then add 1 cup of rava in it.add chopped finely green chillies, dhania leaves, salt, sugar as per taste.I have added 1/4 tsp jeera. 3.Then make batter with adding some water.batter shud be like uttapas batter.then spread this batter on tava n make dosas.fry this dosa from both sides to make it slight crispy..serve with coconut chutney.

moong saar recipe... In a big vessel take sprouted green moong &lots of water...keep it for boiling..when water starts boiling..moong skins will start gathering on top..tht time remove skins & keep it..If with skins there r some moong with it..No problem.you can use it with skins ...then 1ce moong is cooked remove water from that.grind all skins..1 tabsp of fresh scrapped coconut..1 or 2 green chillies n half tsp of jeera.n small piece of tamarind.make fine paste.add it in boiled moong water.add salt..small piece of gud.give a nice boil.then add tadka with ghee..rai..currypatta..red whole chilli n hing..add in saar. Garnish with some dhania leaves..n serve .. Moong curry recipe..... . boil sprouted moong in water..remove skins..then add some salt in it..cook it till soft.grind grated fresh  coconut..n roasted 10 to 12 methi seeds fried in 1/4tsp of oil.2-3 red whole chillies..Small piece of  tamarind.n haldi.then add this fine paste in cooked moong.gi

Arvi Jumping..Recipe.. Take 2tabsp or little more oil in a frying pan.add lots of crushed garlic..after grying add boiled arvi  pieces,haldi,salt &lots of red chilli powder,add 1-2 kokum..and fry it till arvi pieces get crisp on a low  flame.

Sheer Khurma recipe..... Roast very thin very vermicelli in some ghee on low flame..then boil milk till it becomes little thick.  soak some dry fruits like almonds, pista in warm water..then remove almond skins.n make long pieces.  chop some cashewnuts.fry cashew pieces n raisins in some ghee n keep ready..you can fry almond n  pista pieces also if you like,, but i like to keep its natural colour so i soak it in water. then add roasted  vermicelli ,dryfruits n raisins in milk..keep stirring.. i add some masala milk powder in it..add sugar as  per taste. add elaichi powder.n saffron in it.. boil it till this kheer becomes little thick..Garnish with  chopped pistas n almonds.this Sheer Khurma is little thicker than our usual kheer.. MUTTON BIRYANI RECIPE... This home made mutton biryani is for 4 to 5 persons.. Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes. then marinate 3/4 kg mutton pieces and 1 potato cut inro big pieces with

Prawns Ghashi Recipe.... 1. clean the Prawns.apply some salt & haldi. 2.grind coconut,dhania seeds,jeera,garlic,small piece of ginger ,1/2onion cut,haldi,& kashmiri chilli  powder .make a fine paste. 3. in a pan take oil,add 1onion finely cut,fry till it becomes little brown,add tomato finely cut,fry for  3to4 minutes.add green chilles,then add ground coconut paste,kokum,then stir for some time.finally  add Prawns .mix it & add water as required.boil it for 3to4 minutes till Prawns get cooked. 4.Prawns  Ghashi is read to serve.

Tirphal Tambli Recipe... Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some  water.make a fine paste.add salt &1 kokum &again grind it only for 5 seconds.you can add water if it  is very thick..this tambli tastes very yummy with fish fry n rice. Palak Talasani Recipe... chop palak finely.. make tadka in a pan with oil..add rai,,udid dal, jeera, 3-4 garlic, 1red chilli,2green chillies, currypatta, & haldi..add palak in it.. add some salt , pinch of sugar(OPTIONAL)..keep lid for 2  minutes..palak talasani is ready to serve..do not add  in it.. Fry Fish Recipe... I have applied haldi..salt..red chilli powder..& dhania leaves..green chilli &garlic paste(without  water)..Then rolled in to the mixture of rawa n rice powder then shallow fried..

MUTTON BIRYANI RECIPE... This home made mutton biryani is for 4 to 5 persons.. Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes. then marinate 3/4 kg mutton pieces and 1 potato cut inro big pieces with little salt ..,little chilli powder,  2-3tabsp shaan masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2  handfulls, 1hand full pudina leaves. Add this in mutton,add atleast 1cup dahi. Marinate mutton at least for 20 minutes or more. Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil  it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully  becomes long & when pressed it should be raw from inside..then strain it & keep aside. Fry long cut 3 onions in more oil till properly brown and keep aside. Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till 

Pomfret ghashi.. clean pomfret pieces. apply some salt, &;haldi..grind grated fresh coconut, red whole chillies, dhania seeds, tamarind(chinch) & haldi. make a fine paste. boil the ground masala adding some water.add 1finely chopped onion, 1 green chilli, some ginger finely chopped, while boiling masala. add some salt. then add fish pieces in it.lastly add some coconut milk.(i have added instant coconut milk powder mixed in water). & finally add tadka of coconut oil with 1 finely chopped onion .(fry onion till light brown )..fish ghashi is ready to serve Whole Masoor Amati.......Recipe.. Pressure cook whole masoor with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chilli powder ,goda masala or garam masala,or amti masala..then fry finely chopped onins,chopped tomatoes,green chillies..add masoor,salt,kokum,little gud..stir it nicely..boil it till it gets well mixed..then add some coconut milk..make thick as per taste..garnish

CauliFlower Ambat Recipe.... Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add this ground masala in dal and cauliflower pieces mixture.add salt as per taste. , pinch sugar(optional).boil it.then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry.Ambat is ready to serve.

Stuffed vangi with green masala... 1.make a slit to brinjals(small white ,light purple) 10 to 15 ,to stuff masala. 2.grind dhania leaves at least 2-3 wati.,green chillies 5-6 medium spicy., ginger grated-1tabsp..,garlic 8-9cloves. ,jeera 1tsp.,salt,little sugar(otional) in a mixer in to rough paste.do not use water to grind. 3.stuff this masala into brinjals. 4.take oil in the pan.make tadka of udid dal,rai,whole red chillies,currypatta,and haldi. 5.add stuffed brinjals in to it.fry for 2 minutes.then add very little water to cook.keep lid. 6.ready to serve with chapati or rice as a side dish.

Eggless Mango Cake... Newly Learnt From My Dear Friend Our Asha Philar..Thanks for such a lovely,yummy cake..we all enjoyed it.. Ingredients.. Maida-1 1/4 cup, baking powder-1 tsp, Baking Soda-1/2 tsp, pinch of salt. Cashew nuts-1/2 cup, Sugar-1/2 cup(heaped), cardamoms (peeled) 2 Refined oil 4 tablespoons Fresh Cream 2 tablespoons milk 2 tablespoons Mango pulp 1 cup sliced Mango pieces-few Preparation.. Sieve all the dry powders and set aside. In Mixie jar: grind 1/2 cup cashewnut pieces to a coarse texture and remove. Same jar add 1/2 cup Sugar (heaped) and powder fine with 2 cardamoms ( peeled). Add Mango pulp to the powdered sugar in the jar and now run the "PULSE" button briskly for a about 4 times. Now add oil ( any cooking oil can be used) and Pulse again twice. Finally add the Cream and pulse again to get a smooth cake batter. Pour the batter into a mixing bowl. Fold in Maida little by little and if the batter is too thick add the 2 tablespoons of mil

DESCRIPTION.. Kabsa is a traditional Arabic Chicken Rice..It is very easy & quick dish.. it needs very less spices & less oil..so we can say that this dish is very healthy.. I am sure you all will love this Kabsa dish.. Ingredients.. 1.Chicken- 8 to 10 big pieces. 2.Long grain Basmati Rice- 2 cups. 3.Onion-2-3 4.Garlic-7-8 big cloves. 5.Green chillies-3-4 6.Kabsa Masala or Garam masala powder-1tsp. 7.Dalchini piece,5-6 cloves, 5-6 Elaichi, Saunf-1tsp. ,Black Pepper-1tsp. 8.Tomato-1 big 9.Tomato puree-1tsp. 10.Oil-3-4 tabsp. 11.Salt-As per taste. 12.Haldi-1/2 tsp. 13.Capsicum- 14.Maggi vegetable or chicken stock cube-1/2 Preparation.. 1.Remove skin of the chicken,make big pieces.chop onions into long pieces.chop garlic in to big pieces.chop green chillies.Chop Capsicums in to long pieces. 2.Wash Rice &  keep for 1/2 an hour, 3.Put chicken & 4 cups of water in  the big pot..add some haldi.& boil it..and skim froth when it appears .then ad

.Tendli Chana Upkari recipe... I ground red chillies&; grated fresh coconut roughly in a mixie without water.then boiled cooked soaked kabuli chana in a cooker. made tadka with oil,rai, hing ,currypatta &added long cut tendlis.&boiled chana. stirred for some time.added salt, &;gound coconut masala. in it.. &; kept lid &;cooked tendli till it becomes soft. if u need some water while cooking ..u can add very little water.. but make upkari fully dry.. then upkari is ready to serve. Devasthanu Saar recipe.. roast 1tabsp dhania seeds,1/2 tabsp jeera, 6-8 methi seeds, 1tabsp chana dal, some curry patta, 4-5 bedgi red whole chillies, khada hing, in few drops of oil.then add 2-3 tabsp of grated fresh coconut,.then grind it with some tamarind paste.make fine paste.then chop 1 big tomato in to fine pieces.in a vessel take plenty of water.add tomato boil it .while boiling add green chilli, dhania leaves, then add ground paste.,salt,gud.& give nice boil til

Chavali Leaves Talasani recipe.... Wash chavli leaves & chop it finely with tender stems. make tadka of lots of crushed garlic, & dry whole red chillies..then add chopped chavli in it add some salt & little of sugar mix it & cover with a lid & cook only for few minutes till bhaji gets cooked.it takes abt 3to 5 minutes to cook..no need of adding water.then Talasani is ready to serve. Carrot koshimbir Recipe.. Grate carrots..add finely chopped onion , finely chopped green chilli, grated coconut,salt,pinch of sugar(optional), mix together..then make tadka of ghee rai,whole red chilli, curry patta,hing..add in koshimbir.add little lime juice if you like... mix it..garnish with dhania leaves ..and serve. Whole Masoor Amati.......Recipe.. Pressure cook whole masoor with some onion & water..then take some oil..make tadka of rai,jeera, chopped garlic,haldi,chilli powder ,goda masala or garam masala,or amti masala..then fry finely chopped onins,chopped to

CauliFlower Ambat Recipe.... Boil big10 to 15 pieces of cauliflower pieces with some salt and water. Cook1cup Toor Dal in pressure cooker till very soft. then mash it.add cauliflower pieces in it.fry less than 1/4 methi seeds in few drops of oil add 3-4 whole red bedgi chillies in it.grind together fresh 1 cup grated coconut,small piece of chich, 1/tsp haldi,and fried methi & red chillies in to a fine paste. add this ground masala in dal and cauliflower pieces mixture.add salt as per taste. , pinch sugar(optional).boil it.then make tadka of oil and add 1finely chopped onion.fry till brown and add in curry.Ambat is ready to serve. Hot & Sweet Tomato Lonche.. In a fry pan make tadka of oil, mustard seeds, methi seeds, hing, turmeric, red chilly powder. Add the finely chopped tomatoes and green chillies. Add salt and jaggerry and stir well. cover with lid and cook on medium flame for appx 15 mins. tomato lonche is ready to serve. Kulitha Saar recipe... This

Vaangi Talasani.. (Brinjal Sabji )... Recipe.. Make long n medium thin pieces of any  Size of Vaangi  .. 250gms. In a pan make Tadka with oil 2 tabsps.. add crushed Garlic cloves..7to 8 , Add whole red chilli pieces..1 or 2.. Then add Vaangi pieces in it.. add 1/4tsp.of Haldi , n 1/4 tsp of red chilli powder.. mix it..then add salt n pinch of sugar or small piece of gud ( you can skip this..this is optional )  Then cover it with lid.. cook just fir 2 to 3 minutes.. then remove lid.. n stir fry it till slightly crisp..  Vaangi Talasani is ready to serve Takachi Kadhi.. (Butter Milk Kadhi )....  recipe... Mix 2 tabsps of Besan in 2 to 3 cups of Buttermilk.. Make tadka with Ghee ,some Rai, Jeera, methi seeds , 2 lavang , currypatta, whole red  chilli, hing n Haldi.. then add paste of green chilli n small ginger piece..  Then add mixture of Buttermilk n Besan.. Add some sugar n salt as per taste..boil it ...keep stirring it till boil.. or it might curdle.. Add some dhania leaves..garnis

Description.. These Green Peas Shell Bhajiyas is a very yummy dish with great taste from waste .My grandmother used to make this.. In my childood whenever she used to make this we all kids used to wait to remove inner thin skin  from vatana sali..I am sure you all will love these crispy bhajiya.. Recipe... Remove inner thin skin of green peas shell to make bhajiyas..otherwise u wont be able to eat it....here is the  way ...after removing peas from the shell..separate the 2 parts of shells ..then from upper end jst press it  inside and take out (pull)thin skin out of it.tht thin skin is a waste... only remaining outer part u can use  it..apply salt,haldi,hing,chilli powder , ,..sprinkle some water to get wet if needed..then add rice powder  and some besan .mix properly..and deep fry it.. In 2nd pic is I have shown how I remove inner thin skin of green peas shell..!!!

This home made chicken biryani is for 4 to 5 persons.. Wash 2 and 1/2 big wati Basmati rice and keep aside for 15 to 20 minutes. then marinate chicken pieces and 1 potato cut in to big pieces with little salt ..,little chilli powder, 2-3tabsp shaan biryani masala or 1/4 tsp garam masala. Grind 6-7 garlic, 2inch ginger, dhania leaves 2 handfulls, 1 hand full pudina leaves. Add this in ,add at least 1cup dahi. Marinate chicken atleast for 20 minutes or more. Take water in big vessel, add small dalchini piece, 4-5 lavanga, 4elaichi, 2 tamalpatra, little salt,.boil it..add rice in it ..cook for few minutes till rice is only half done...it should not cook more.just till it fully becomes long & when pressed it should be raw from inside..then strain it & keep aside. Fry long cut 3 onions in more oil till properly brown and keep aside. Take oil in cooker add 1onion finely chopped, fry for 3 minutes. Add 1 tomato finely chopped..fry till soft. Add shaan 2 tabsp.biry

Chettinad Tomato Chutney... Ingredients... 1.Tomatoes- 2 big size.chopped. 2.Onions-1 ..Finely chopped 3.Chana Dal- 1and 1/2tabsp.(Bengal Gram) 4.Dry Bedgi Red Chillies- 2-3. 5.Green Chillies-1 chopped. 6.Ginger-1/2 inch Grated. 7.Instant Coconut Powder-1tsp. 8.Salt-as per taste. 9.Oil=1/2tabsp. 10.For seasoning-Mustard seeds-1/2tsp., Red chilli-1, Curry Leaves-few 11.Hing (Asafoetida)- pinch. Preparation.. 1.Heat oil in a vessel. IT is hot, reduce flame, add chana dal, red chilies and green chili and saute till the dal turns light brown. 2.Remove the dal, green chili and red chilies from oil and keep aside to cool. 3.In the same oil, add the onions and ginger and saute till transparent, approx 3-4 mts. Add the tomatoes and saute for 9-10 mts on low to medium flame. 4.Turn off heat and cool. 5.Grind the cooled ingredients (dals, chilies, tomatoes and onions) along with salt and coconut milk to a fine paste. 6.Remove it in to a serving bowl. 7.Heat a tsp of oil in a small pan, add the

Description.. YUMMY DISH FROM MY FAVOURITE BLOG..THANKS To My Dearest Usha Bhat & Sandhya Puranik for recipe..!!! Ingredients.. 1.Tingalavre or White navy beans soaked overnight -1 cup. 2.Onions- 3 3.Red Bedgi or Kashmiri chillies- 5-6 4.Tamarind- small 1-2 pieces. 5.Corriander seeds- 1tabsp. 6.Coconut oil or any oil- 3-4 tabsp. 7.Salt -as per taste. Preparation.. 1.Pressure cook the Tingalavre seeds with 1 chopped onion.Cook Tingalavre till it gets well cooked. 2.Grind Red chillies, Coriander seeds,Tamarind,with some water .make fine paste. 3.Heat Oil in a pan. and add finely chopped 2 onions. 4.Fry it till onions get soft and little pinkish colour. 5.Add the ground fine paste. 6.Stir and fry for few seconds. 7.Add the cooked Tingalavre seeds.,add salt as per taste.add water and simmer it till it gets well mixed. 8. Tingalavre Saungh is ready to serve.

Description.. I learnt this recipe from Shobhana Rao..this is the yummy ,quick dish for breakfast..it tastes yummy with cup of tea or coffee.. Ingredients.. 1.Kurmura- 8-10 cups. 2.Onion- 2-3. 3.Garrlic-2-3 4.GreenChillies-2-3 5.Tomato-1 small. 6.Red Chilli Powder-1/4tsp. 7.Oil- 2-3 tabsp. 8.Rai,Jeera for tadka-less than 1/4 tsp. 9.Salt-as per taste. 10.Sugar - as per taste or 1/4tsp.(optional) 11. Dhania Leaves-for garnish. 12.Haldi=1/4tsp. Preparation.. 1.Wash kurmura ((charmuro) and keep in water for 2-3 minutes.then put it in strainer&wash it properly so that all sand will be removed from it. 2.In a pan take some oil, &make tadka of rai,jeera, finely chopped garlic, haldi, .add green chillies, little red chilli powder. 3.Then add finely chopped onions,fry for some time.add 1 tomato finely chopped,fry it. 4.Add salt, little sugar(optional),then add washed kurmura in it..mix it.. 5.Potli pohe is ready to serve.. 6.Garnish it with some finely chopped Dhania leav

Description... Alwathi with corn cobs & groundnuts ..i was inspired by Jayashri Baleri, Sandhya Puranik,'s post & recently with Shilpa Sunil Rao's post with Palak instead of Alu leaves. Ingredients.. 1.colcassia leaves or Palak..2 bunches (if colcassia leaves not available (you will not know the difference) chop it finely. 2.corn cobs ...2..cut in 2 inch rounds 3.Soak peanuts in water about 1/2 cup for 3-4 hrs 4. coconut finely grated...1/2 5.red chilly according to spice 6.green chilles..2-3 7.1 ginger ...1 Inch...minced finely 8.tamarind ...1 or 2 pieces. 9.oil, mustard seed and curry leaves for seasoning Preparation.. 1.Take a pressure pan add chopped leaves, corn on cob, soaked peanuts, green chilles slit, ginger, salt add a glass of water and pressure cook till corn is tender. 2.Grind coconut, red chilles and tamarind. Mix with the above and bring to a boil. 3.Temper with oil mustard and curry leaves.. 4.Alwathi is ready to ser

Tirphal Tambli recipe... Fry 4-5 fresh tirphal, 2 green chillies pieces, in 1/2 tsp ghee & add at least 2 pinches hing powder.then  keep it down from flame.,then grind this above fried things with 1 cup grated coconut & some water.make a fine paste.add salt &1 kokum &again grind it only for 5 seconds.you can add water if it is very thick..this tambli tastes very yummy with fried fish. Chavali Leaves Bhaji recipe. Wash chavli leaves & chop it finely with tender stems. make tadka of lots of crushed garlic, & dry whole red chillies..then add chopped chavli in it add some salt & little of sugar mix it & cover with a lid & cook only for few minutes till bhaji gets cooked.it takes abt 3to 5 minutes to cook..no need of adding water.then bhaji is ready to serve. Fish Fry recipe.. clean Pomfret or any Fish pieces..apply salt,haldi,red chilli powder.add 2-3 kokum pieces &mix it.make rough paste of dhania leaves,green chillies,lots

Description.. This is my 1st experiment with making White Pedhas.. this recipe is very simple and it has very few ingredients..but Pedhas are very yummy.. Ingredients.. 1.Paneer-1 cup. 2.Milk Powder-3/4 cup. 3.Milk-3/4 cup. 4.Butter-1/2 tsp. 5.Elaichi and Jaiphal powder-As per taste. 6.Sugar Powder-1/2 to 3/4 cup. 7.Pista-chopped to Garnish. Preparation.. 1.Heat butter in a non stick pan . 2.After melting add milk,and milk powder.mix it. 3.Add crumbled Paneer in it. 4.Mix it well and keep stirring till it becomes soft dough on a low flame.To make a proper dough it will need a tleast 10 to 12 minutes.take care of not changing its white colour.then remove it and keep it in a bowl. 5.After cooling completely add Elaichi and Jaipahal powder in it,and add fine sugar powder in it.Mix it well. then make equal ,round Pedhas. 6.Garnish with chopped Pista.. 7. If you want you can keep these Pedhas in the fridge.then Pedhas are ready.