Sunday, December 14, 2014

methi matar malai


Ingredients 

1 cup fresh methi leaves chopped
1/4 cup yogurt
1/4 cup grated paneer
1 cup fresh or frozen green peas

For seasoning






2 tab spoon oil/ghee
2 drie red chillies
2 bay leaves
4 cloves
a pinch of hing powder
1/2 teaspoon salt

in a pan add oil/ghee and put on burner.Add hing and other spices of seasoning .When clove starts spluttering then add paneer and stir.when paneer has melted then add yogurt and when it starts simmering then add peas and methi.Mix well and add 1/24 cup water.Let it cook for 5 minutes Remove from the burner Methi matar malai is ready to serve either with roti or nan.

Tips

This dish does not require any garnishing as this will be a white and green appearance.





Friday, December 12, 2014

Chhole(kabuli chane)









Although this dish belongs to Punjab but now a days it is popular throughout India.


Chhole does not need too much labour or too many ingredients.

Ingredients required

2 cup kabuli chana
1/4 cup chana dal
4 medium size tomatoes.
2 teaspoon garam masala
2 teaspoon jeera
1/4 cup tamarind paste squeezed out of 2 lemon size tamarind balls
4 tab spoon oil
1/4 teaspoon hing powder
Grated jaggery according to taste
Ginger
Green chillies
Finely chopped green coriander
Salt according to taste


Soak kabuli chana and chana dal in water overnight or at least for 8 hours.
Now in a pressure cooker cook Chhole After first whistle lower the flame to sim and cook for 10 minutes.Puree tomatoes along with ginger and green chillies.Put oil in a pan heat and add hing ,jeera
bay leaf and garam masala stir and add tomato purée.Stir till it leaves the oil.Now add cooked Chhole and tamarind paste.Stir and add a lemon size ball of jaggery.Let Chhole cook for next 5 minutes .Switch off the flame and garnish with coriander .
These can be served with rice purée bhature.



Saturday, November 22, 2014

Tuesday, November 11, 2014