Paneer 65

Paneer 65

Paneer 65 is a delicious starter recipe using paneer, which also belongs to the street food category. Here, the paneer cubes are marinated and fried. There are many variations for this recipe. You can either dry fry the paneer or you can mix the fried paneer with a prepared sauce.

Normally, paneer is prepared in gravy forms. But this dry recipe of paneer will be definitely loved by all, especially children. If you are in a hurry burry, and you have got paneer at your home, then this recipe is specially for you.

The total preparation time is under 45 minutes. The only time taken here is the marination time. After marination, you can either fry it in oil, or can bake it in your oven. Eventhough we are frying the paneer, the inside texture of paneer will be soft and fluffy.

Paneer 65’s are suitable for all occasions. It can be a party starter or can be a side dish for various rices. You can even prepare if for your child when they are way back to home from school.


  • Paneer cubes – 200 g
  • All purpose flour- 2 tablespoon
  • Cornflour- 1 tablespoon
  • Rice powder- 1 tablespoon
  • Ginger garlic paste – 1/2 teaspoon
  • Curd – 2 tablespoon
  • Water – 3 tablespoon
  • Kashmiri chilli powder- 1 teaspoon
  • Pepper powder- 1/2 teaspoon + 1/4 teaspoon
  • Soya sauce – 1 teaspoon
  • Chilli sauce – 1/2 teaspoon
  • Salt- 1/2 teaspoon
  • Oil – 3 tablespoon

Method of preparation:

  • Take a bowl and add all purpose flour, cornflour and rice powder
  • Now add ginger garlic paste, kashmiri chilli powder, pepper powder,chilli sauce and soya sauce
  • Add curd,salt and water also
  • Mix everything to form a lump free batter
  • Further add the paneer cubes, so that the paneer gets coated with the prepared batter
  • Allow it to rest for 30 minutes
  • Heat 2 to 3 tablespoon of oil in a kadai and fry the paneer cubes in low to medium flame
  • Flip the paneer cubes when the base becomes golden brown in colour
  • When the other side also becomes golden and crispy, drain them to a kitchen tissue
  • Transfer the paneer 65 to a serving plate
  • Sprinkle 1/4 teaspoon of pepper powder over it, if you love to have a spicy bite.

Banana Blossom / Vazhachundu Cutlet

Banana blossoms are also called Kodappan or Vazhachundu. These are actually banana flowers. Cutlets made with vazhachundu or banana blossom is very tasty and are made by combining vazhachundu with potato and spices. The main task in this recipe is the cleaning of Banana blossoms. Rest is all easy and finally you can have a delicious vegetarian cutlet. Let us move to the recipe.

Ingredients :

  • Banana blossom – 1
  • Potato – 3
  • Onions – 3
  • Ginger – 1/2 inch piece
  • Garlic – 5 cloves
  • Green chillies – 2
  • Curry leaves – 2 sprig
  • Salt – 1/2 tspn
  • Turmeric powder- 1/4 tspn
  • Pepper powder- 1/2 tspn
  • Garam Masala powder- 1 tspn
  • Bread slices – 8,ground to crumbs
  • Vegetable oil – to fry
  • Egg – 1 big

Method of Preparation :

1)Cooking Banana blossom :

  • Finely chop the banana blossom
  • Soak the chopped banana blossom in water
  • Pressure cook the banana blossom by adding 1/4 cup of water along with 1/4 tspn turmeric powder and 1/2 tspn salt for 1 whistle
  • Open the pressure cooker lid and make sure that the water is completely evaporated
  • The moisture must be completely removed and the banana blossom must look dry
  • Keep it aside

2)Boiling the potatoes :

  • Cut the potatoes into half so that they are evenly cooked
  • Pressure cook the potatoes by adding 1 cup of water for 3 whistles
  • Allow the pressure to release naturally
  • Peel off the skin
  • Mash the potatoes and keep it aside

3)Preparation of Cutlet :

  • Heat oil in a kadai
  • Add finely chopped onions
  • Add green chillies and chopped curry leaves
  • Add finely chopped or crushed ginger and garlic
  • Saute for a few minutes till the onions are soft
  • Add pepper powder and garam masala powder to it
  • When the raw smell of powder is gone,add the banana blossoms
  • Add potatoes and half of the bread crumbs
  • Remove from the heat and let it cool
  • After cooling,form cutlets by shaping with our hands
  • Take a bowl and beat one egg
  • Dip the cutlets in Egg
  • Roll the dipped cutlets in remaining bread crumbs
  • Shape the cutlets once again so that the bread crumbs adheres well to the cutlets
  • Refrigerate the cutlets for 1 hour
  • Heat oil in a kadai for frying
  • Slowly lower the cutlets in hot oil
  • Cook the cutlets until both sides becomes golden brown
  • Remove the cutlets from oil and drain on paper towel
  • Serve hot with sauce or salads

NB :

  • Apply oil to hands while cleaning banana blossoms,so that stains can be removed easily.

Loveletter | Elanji | Evening snack

Evening snacks are mandatory in my home from childhood. My mom used to prepare snacks for evening before I reaches home from school. Amazingly, my brother also followed my own tradition of having Evening snacks. I prefer easy and simple sweet snacks along with tea or coffee. The snacks should also be made with minimum ingredients so that all the ladies in the kitchen does not spent their whole time in the kitchen. I am here with a recipe of loveletter or Elanji which is most common in Northern parts of Kerala. This recipe occupies a space in your kids tiffinbox as well. Here scraped coconut is rolled in a crepe. Do try this snack and let me know who all are craving for it.


1.For Batter :

  • Egg – 1
  • All purpose flour/ Whole wheat flour – 2 cup
  • Water – 1 3/4 cup
  • Salt – 1/4 tspn
  • Sugar – 1/2 tspn

2.For filling :

  • Grated coconut- 1 3/4 cup
  • Sugar – 5 tbspn (as per your taste)
  • Cardamom powder – 1/4 tspn

Ghee – 1/2 tspn

Oil – 1 tspn

Method of preparation:

  • Heat a kadai and add ghee
  • Add Scraped Coconut and sugar to it
  • Mix well
  • Add cardamom powder
  • Switch off the flame when the sugar melts
  • Keep it aside in a bowl to cool
  • Mix all the ingredients mentioned under batter,to form a smooth batter without forming lumps(dosa batter consistency)
  • I had used All purpose flour
  • Heat a pan and brush little oil
  • Pour one big ladle of batter and roll like dosa
  • Cook both sides without changing the colour of crepe
  • Put 2 or 3 tablespoon of filling in each crepe and roll it
  • After rolling,put it again on the pan and turn it
  • Serve hot.

Easy Unniyappam

This is a special and instant unniyappam recipe which do not have jaggery in it. Instead of Jaggery,I had used sugar. This special unniyappam is a small round snack made from flours, banana, sugar and cardamom powder. This is a super delicious evening snack which does not take much time to prepare. So, you can easily prepare for your kids who are way back from their schools.


  • Whole wheat flour – 1/2 cup
  • All purpose flour- 1 cup
  • Rice powder – 2 tbsp
  • Semolina/Rava – 2 tbsp
  • Banana – 6
  • Sugar – 1/2 cup
  • Cardamom- 1/2 tspn
  • Grated coconut- 1/2 cup
  • Water – 3/4 cup
  • Oil – to fry

Method of preparation:

  • Cut the bananas into pieces and blend it using a mixer grinder
  • Transfer the banana paste to a bowl
  • Add all the remaining ingredients to the bowl
  • Mix well everything
  • Heat oil in a pan
  • Take out one spoon of batter and with another spoon detach the batter to the oil
  • Similarly add 5 to 6 spoons of batter
  • Adjust the flame to medium and flip the appam when the colour changes to brown
  • Transfer the unniyappam to a plate when the colour becomes golden brown
  • Serve hot with tea

Banana Fritters

From my childhood memories, one of the best thing coming up in my mind is having hot banana fritters and tea while coming back home from school in the evening. My mom used to prepare this snack almost every weeks. There are different ways to prepare this snack. The difference is in the preparation of batter. These are the perfect ways to use the ripe bananas before they go bad. Serve this lovely crispy treat to your family.

Banana fritters


Banana – 4 no.

All purpose flour – 1 cup

Whole wheat flour – 1/4 cup

Rice flour- 1 tbspn

Sugar – 3 tbsp

Salt – 1/4 tspn

Turmeric powder- small pinch

Cumin seeds – small pinch

Water – 1.5 cup

Oil – to fry

Method of preparation:

  • Take a bowl and add all purpose flour,rice flour and whole wheat flour
  • To the bowl add sugĺar,salt,turmeric powder and cumin seed
  • Add 1.5 cups of water and mix well
  • Batter should not be too loose or too thick(should be thicker than dosa batter)
  • Taste and add sugar if needed
  • Peel and cut the banana into six slices
  • Heat oil in a kadai
  • Dip each banana slice in the batter one by one
  • Add 3 to 4 banana slices to the kadai
  • Fry the banana slice till both sides become crispy and golden brown
  • Transfer these banana slices to a tissue so that the excess oil is removed
  • Serve hot along with tea

NB :

  • Oil should be hot before adding the banana slices
  • Batter consistency should not be too loose
  • Flame should be medium,else bananas will burn

Honey Chilli Potato

First let’s see the ingredients for this preparation.


2 medium sized potatoes chopped

Onion – 1

Capsicum- 1/2

Green chilli -2

Ginger – 1 tspn

Garlic- 1 tspn

Tomato sauce – 1 tspn

Chilli sauce- 1 tspn

Soya sauce – 1 tspn

Vinegar- 1 tspn

Cornflour – 3 tspn

Water – 1/2 cup

Pepper powder- 1/4 tspn

Salt – as per required

Oil – to fry


1.Boil the chopped potatoes by adding salt to the water

2.Marinate the boiled potatoes with 2 tspn of cornflour and 1/4 tspn of pepper powder

3.Mix it and keep aside for 15 min

4.Double fry the potatoes

5.Take a pan and add 2 tspn of oil

6.Add ginger,garlic and green chillies

7.Add chopped onion and capsicum.Saute well

8.Add 1 tspn tomato sauce,1 tspn chilli sauce, 2 tspn soya sauce and 1 tspn of vinegar

9.Add 1 tbsp of cornflour in half cup of water

10.Add 2 tbsp of Honey

11.Also,add salt as per your taste

12.Mix the fried potatoes to the prepared sauce mix

13.Saute well and our Honey chilli potato is almost ready

14.Garnish it with Sesame seeds or coriander leaves