Khandvi

Dear Readers,


Khandvi is a gujarati special farsaan dish. I tried this recipe in microwave and it turned out to be very quick and easy rather than cooking on burner. I hope readers will surely benefit from this easy to cook khandvi recipe in microwave without any mess.

Ingredients :-


1 cup gram flour
3 cup sour buttermilk
1tbs salt
1/2 tbs turmeric
1tbs green chilli and garlic paste.


For tempering :-


2tbs black mustard seeds
1tbs seesam seeds (til)
1/4 tbs Asafoetida


For garnishing :-


Grated coconut and coriander leaves

Preparation :-

1. Mix gram flour and buttermilk in bowl and heat it in microwave at high temperature for 4 min.
2. Now mix the mixture well and add salt , chilli and ginger paste . To avoid lumps use hand blender.
3. Again keep the bowl in microwave at high temperature for 4min.
4. Meanwhile grease the plates to spread the mixture. 
5. When mixture is ready , take 1 cooking spoon of mixture and spread it on the pre-grease plate in thin layer.
6. Let it cool down and make vertical stripes with knife on it and make rolls.
7. Now for tempering, heat oil in pan and add black musturd seeds. When it starts crackling add the til and hing. Pour it on the Khandvi rolls and garnish with grated coconut and coriander leaves.

Tawa Pulav

Dear Readers,


Among the rice recipes this is my second recipe. Previously i had posted Veg biryani. Rice recipes are the best for half hour cooking meal. When time is the main constraint in our todays busy life, such recipes with variety makes our meal more enjoyable rather than stressful. Without much to say below is the recipe.

Ingredients :-                                                                                         


3 cup boiled rice (basmati)
250gms boiled vegetables ( onion, green peas, carrot, beans, capsicum)
1tbs lemon juice
Salt as per taste
1tbs Black pepper powder
2tbs each of red chilli powder, turmeric, coriander powder
4 to 5 cashew nuts and golden raisin (kismish)
Pav bhaji masala for spicy taste.
2tbs ghee/ oil
2tbs cummin seeds.


Preparation :-

1. Heat ghee/ oil on non-stick tawa and add cummin seeds till it tempers.
2. Add all the vegetables to it and mix well. Boil green peas for 10 min and crush gently before adding along with other vegetables.
3. Add the boiled rice and add all the salt, red chilli powder, turmeric, coriander powder, lemon juice, black pepper powder.
4. Mix well and cook for 5min.
5. Add  pav bhaji masala to make it spicy and cashew nuts and golden raisin to make it royal.
6. Tawa pulav is ready to serve hot.

Vegetable Soup

Whenever feel to eat something light and healthy vegetable soup is the perfect choice. A simple and easy to cook recipe with the ingredients of available vegetable at home. The recipe is as below.


                                  
Ingredients:-

2 Cooking spoon corn flour
1litre water
200gms mix vegetables ( corn, green peas, cauliflower, carrot, beans)
Salt as per taste
2tbs black pepper


Preparation :-

1. Boil water and add the corn flour to it. Keep stirring to avoid lumps. To avoid lumps hand blender can be used to mix well. Be careful while using hand blender due to hot water.
2. Boil all the vegetables and add them to the above mixture.
3. Add salt and black pepper and let it cook for 10 min or at desired thickness of the soup.

Vermicelli Pudding / kheer / Sevaiya

Vermicelli Pudding is a special dessert cooked during Eid festival. Its taste and easy cooking recipe has inspired to be a favourite dish among the major festival season across india. I tried to make it different by adding rasgullas (bengali sweet) . Below is the recipe :

Ingredients :-

250 gms Vermicelli

2litre milk

1cup condensed milk

Sugar - as per taste

2tbs cardamom powder

2 cooking spoon ghee

Dryfruits to garnish

4 piece of rasgulla

Preparation :-

1. Heat ghee in pan and roast vermicelli till it turns brown.
2. Boil milk at low flame and add the roasted vermicelli along with the condensed milk.
3. Stir it well and let it cook for 10 min.
4. Again add sugar as per taste and the cardmom powder.
5. Keep stirring at low flame till it becomes little thick.
6. Add small piece of rasgullas to it and cook for 2-3min.
7. Garnish it with dryfruits 

Sevaiya is ready to serve. It can be served hot and chilled.

Rice Pudding / Kheer

Dear Readers,


In India Kheer is very famous for all occasions. Among different varieties of Kheer / Pudding am sharing recipe of rice pudding . In the month of may i posted the recipe of sabudana kheer, rice kheer is also of similar recipe. The recipe is simple and tasty. I prefer to serve chilled as desert. Below is the recipe.


Ingredients :-


Rice - 1 cup
Milk - 1 litre
Sugar - 3 cooking spoon
Condensed milk - 1 cup
Cardamom powder - 1tbs
Dry fruits - to garnish


How to:-

1. First heat the milk at low flame and add rice to it. Keep on stirring and let the rice cook in milk.
2. Secondly add condensed milk and sugar as per taste and keep stirring. Kindly stir continously and see that rice is cooked properly.
3. Add the cardamom powder to it and stir till it becomes a bit thick.
4. Now crush gently the pudding with hand blender or in food processor so that the rice are bit broken.
5. Garnish with dry fruits.

Tip - Please do not crush the pudding too much just a gentle crush is needed. One can serve it at room temperature or chilled. I prefer chilled.

Tomato Soup

Tomato soup is very easy to cook and simple recipe to serve as good appetizer.  Best to be served during dinner as its easy to digest. Below is the recipe.

                                                           Serves 4 to 5 person

Ingredients:-

8 tomatoes

1 potato

1 onion

1 tbs salt

1 tbs black pepper

2 tbs sugar

Preparation:-

Boil tomatoes , potato and onion together.  Now crush them and strain the puree. Add 2 cup water and cook for 5min. Add salt, black pepper and sugar to it and cook for 3 min. For thickness i have added potato and onion enhances the taste. As per taste requirement add salt and sugar.

Serve it hot.

Mix fruit halwa

I was motivated to experiment more new recipes on halwa as a result of good ginger halwa recipe. As offerings to Lord Krishna on festival of Janmastami I tried mix fruit halwa on the availability of the fruit at home. One can use fruit of thier own choice, only to be careful on its selection for example i preferred sweet taste fruits like chickoo, apple and banana. It is best choice of dessert and also good for children as its made up of natural fruits. 

Ingredients :-


5 chickoo
2 banana
2 apple
1 cup khoya
1/1/2  cup milk
2tbs cardamom powder
5tbs sugar
1tbs ghee


How to :-

• Take pulp of chickoo and apple and banana and grind in food processor to prepare paste.
• Heat ghee in pan and stir the pulp paste for 10 min.
• Add khoya and cardamom powder and mix well.
• Add milk and sugar and heat it for next 15 min and keep stirring till it becomes thick.

Serve it hot and garnish with cashew nuts. 

Ginger halwa

Its always been exiting to experiment cooking new recipes . Ginger halwa was an experiment as had purchased more of ginger. I wanted to use it as fast and in better way and thought of making ginger halwa. Basically its a boon when having cough or cold. Moreover its also healthy option of sweet dish for those having diabeties. The recipe is as below.






Ingredients:-

                                                                     
1kg grated ginger
1 bowl seedless dates
1 bowl grated coconut
1 bowl sugar syrup (2 tar) / honey
1tbs cardamom powder
1 cooking spoon ghee








How to:-

• Heat ghee in pan and add grated ginger to it.
• Stir it well till turns light brown and then remove it to another plate.
• Add coconut to the same pan and heat it till it turns light pink if required add ghee.
• Now mix ginger, seedless dates, grated coconut and mix well. 
• Later on add bowl of honey or sugar syrup along with cardamom powder.
• Make a thick paste and garnish with pistachio and serve it hot.

Store in refrigerator and before consuming heat it in microwave or else it tasted good when chilled. Enjoy this new recipe.

Kesar Pista Shrikhand

Hello everyone,

Shrikhand is a very popular yogurt dessert in gujarat state. It is served in many other states of india but mostly gujaratis are very fond of it. Kesar Pista shrikhand is a sweet yogurt dessert made up of saffron and pistachio. It tastes yummy and one tablespoon of smooth shrikhand is a source of temptation. A heavy dish but very yummy.

Ingredients :-

3 Kg sour yogurt (curd)

2 cup sugar powder

2 tbs cardamom powder

1/2 cup hot milk

1/2 tbs saffron strands.

How To :-

1. Take yogurt (curd) in thin cotton cloth and tie it tightly and hang it at a reasonable height. In kitchen one can tie it over wash basin so that the water content of the Yogurt (curd) is removed and thick curd is left. Put this thin cotton bag of yogurt (curd) for 7 to 8 hrs or overnight.
2. Remove the thick yogurt (curd) from cloth and put it in a bowl. Add sugar powder to it, if required more add as per taste.
3. Now in a food processor grind the yogurt and sugar powder to make smooth paste.
4. Take 1/2 cup hot milk and add the saffron strands to it and leave it for 1/2 an hour. 
5. Meanwhile add the cardamom powder to the smooth paste of yogurt. mix it well.
6. The saffron colour milk should be added to the yogurt mixture and stir it well. This will give saffron colour and taste to the yogurt. Also add the pistachio powder.
7. Garnish it with pista slice.

One tablespoon of shrikhand is so delicious and it swallows so easily to get tempted to eat more. Gujaratis prefer to have as dessert with lunch specially with puris. Very famous known as shrikhand puri. Enjoy this flavour of yogurt dish till i come up with more flavours of shrikhand.

Cucumber raita

Dear Readers,


On my blog this is my first recipe on raita. A special yogurt dish used as supplement to main course in indian dish. It goes with almost all types of indian dishes and enhances the taste of full dish. Varities of raita are there and they are much more easier and requires less time. 


Ingredients:-

                                                                      
1 grated cucumber
1 bowl beated yogourt (curd)
1 tbs salt
1/4 tbs black pepper powder
Chat masala as per taste.


Preparation:-


Take 1 bowl yogurt and add grated cucumber to it. Also add all the above ingredients and mix well and leave it for 1/2 hour.  It can be stored in refrigerator if  want to serve it chilled. It tests good at room temperature as well.

Garlic Bhakhri

Garlic bhakhri or say lasun bhakhri is my own recipe which i tried at home. Bhakhri is our favourite dish during dinner. At times while travelling for more than 2 to 3 days this dish turns out to be a boon . No preservatives are needed to preserve it and can eat with tea or pickle or curry or plain milk.

Ingredients :-


3 bowl wheat flour
1 bowl bajra flour
1/2 cup garlic paste
1/2 cup cumin seeds roasted ( jeera)
1tbs black pepper powder
3 cooking spoon oil
4 tbs ghee.
Salt
milk/water




Preparation :-

• For bhakhri take wheat flour and bajra flour and mix well. Add all the above ingredients .
• Make dough of the mixture by adding little amount of water and milk. For bhakhri the dough needs to be hard.
• Divide the dough into equal parts and make the ball shape of each part of dough. Each ball will make 1 bhakhri.
• Roast it on the tava with the help of thick cloth to press on each side while roasting. Apply ghee approx 1/2tbs on one side of bhakri and make little holes on the bhakhri so the ghee gets soaked. The holes need not be so deep.
• Serve it hot with curry or chai or yogurt or plain milk. while travelling wrap it with silver foil or small thin cotton cloth.

Avacado paratha

Dear Readers,


The recipe of avacado paratha is something unique blend of fruit with wheat flour. It can be best served in breakfast and also as routine indian bread with curry. Its best for diabetic patients and for those who are dieting as in this recipe no oil is used. Its the best breakfast dish with yogurt or pickle. 

Preparation:-




1 Avacado
3 1/2 cup Wheat flour (Aata)
50gm Coriander leaves
2tbs Carom seeds ( Ajwain)
2tbs Cumin seeds ( Jeera) / roasted 
2tbs Sesame seeds (Til)
1tbs Salt / as per taste


How to:-

1. Mash avacado and add it to the wheat flour. Also add coriander leaves , carom seeds, cumin seeds, sesame seeds and salt to the wheat flour.
2. Gradually add water and make dough such that it is neither too soft nor hard.
3. Gather dough into a ball, cover it with kitchen towel or plastic film wrap and let it rest for 15 to 20 min at room temperature.
4. Divide dough into 8 equal parts , roll each part into a ball. Each dough ball will make 1 paratha.
5. Roast them on the tava till it turns light brown on both the side. Optionally l tbs oil/ghee/butter can be used to apply on both the side while roasting.
6. In oven pre heat for 5 min and roast at 250 degree for 3 to 4 min.
7. Serve it  hot with yogurt or pickle or with curry.

The above recipe makes around 8 to 10 parathas and serves 4 to 5 persons.

Misal Pav

Dear Readers,


A very awaiting spicy recipe of misal pav will be shared especially for all the youngester. During our colleage days misal pav was our favourite due to its spicy taste , cheap and easily availability . In maharastra state, its very common and available on the streets of mumbai, pune and nasik city. The curry misal is made of different pulses and green peas (mutter) and eaten with bread or bun (pav). Its very nutritional , high in protein and different pulses are used . Now a days in indian restaurant misal pav has made its unique space and available as breakfast item.




                                        Serves 4 to 5 persons

Ingredients:


1/2 cup green gram  { soaked overnight }
1/2 cup chickpeas (brown) { soaked overnight }
1/2 cup  mutki (muth) { soaked overnight }
1/2 cup green peas (mutter)
2 chopped onion
2 chopped tomato
2tbs tamarind sauce
2tbs punjabi masala
2tbs chilli powder
2tbs turmeric powder
2tbs coriander powder
2tbs salt
2tbs sugar
4tbs cooking oil


For Garnishing :
1 finely chopped onion and coriander leaves
1 bowl Sev ( indian farshan )

How to:

1. Boil overnight soaked pulses in pressure cooker.
2. Heat oil in pan and add black mustard seeds for tempering. when it starts crackling add pinch of chilli powder and turmeric.
3. Add chopped onion and tomato and let it cook till onion turns light pink.
4. Now add boiled pulses along with tamarind sauce. Also add punjabi masala, chilli powder, turmeric, coriander powder, salt , sugar.
5. Add 1 1/5 cup water and let it boil for 10 min. The curry should not be dry but with gravy.
6. For garnishing use finely chopped onion , coriander leaves and Sev.

Serve it hot with Pav (buns) or bread. In the above recipe, as per taste salt , and sugar can be added due to tamarind .

Kaju Burfi

Dear Readers,


In India this month is an auspicious month of Shravan where all Hindus worship lord Shiva. Also many indians fast in this holy month and again a very beautiful festival of Rakshabandhan - a bond of brother and sister falls in this month. I thought of sharing a recipe of  sweet dish which can be used during festival and for those who are fasting. 

Ingredients :-


2 bowls milk powder
150gm cashewnut powder
1 bowl sugar
1 cooking spoon ghee
1 cooking spoon warm milk
20 gm cardamom powder (elaichi powder)
1tbs of pistachio and almond powder each.



Preparation:-

1. Take 2 bowl of milk powder and add the cashewnut powder , ghee and warm milk, also add cardamom (elaichi) powder to it and mix well.
2. Make sugar syrup (chasni) thick of 3 strings ( 3 tar )
3. Now add the mixture to the chasni and keep on stirring.
4. Pre grease the plate and spread the mixture eventually with 2.5 inch thickness. 
5. Garnish with pistachio powder and almond powder.
6. Let the mixture cool down and then cut it into cubes or in diamond shap.

In the above recipe the sugar can be taken as per taste , preferably the measure of bowl is ideal. Just enjoy the festival with kaju burfi till i come with my next sweet dish.

Grilled cheese sandwich

Dear Readers,


Todays recipe is based on fast food.  A very simple recipe and fast to cook. Nothing much to write as introductory note , kindly note the below ingredients and its method.

Ingredients for stuffing:-


3 boiled potatoes mashed
1 grated onion
1/2 cup green peas (mutter)
2 chopped green chilly
1tbs lemon juice
1tbs each of chilly powder, turmeric, coriander powder
50gm cheese
50gm paneer grated (optional)
50gm coriander leaves
salt as per taste
1/2tbs sugar
1 packet Bread
1 packet salted butter.


Preparation :

1. Mash boiled  potatoes and add chopped green chilly and grated onion to it and mix well.
2. Boil green peas (mutter) for 10 min to make them soft and add to the above mixture.
3. Add red chilly powder, turmeric , coriander powder, salt, lemon juice , sugar, coriander leaves and grated paneer to the above mixture to form a bater for stuffing.
4. Apply butter to 2 bread slice and  spread the bater on the bread slice .
5. Garnish with cheese and on top of it put another bread. Optionally butter can be applied on the other bread.
6. Pre heat the grilled sandwich toaster for 5 min and then put the stuffed sandwich to toast. 

The above recipe serves 4 to 5 persons and makes approx 12 to 15 grilled sandwich.

Green Moong daal dosa

Experimenting with different dals to cook dosa is always exciting. Green moong daal is usually used to cook khichadi, a simple and light diet. But i tried a different version of it in the form of dosa, and truely it was an amazing dish, a variety but simple and light. Moong daal has good nutritional values and so if it is used in our diet with variety in dishes then its better for good health. Childrens are generally very fussy about their meals. If they are served same dishes every time , it just irritates them . Serving them green moong daal dosa will be a unique and nutritional dish. Below is the recipe


Ingredients:-

Green moong dal - 3cup
Rice - 1cup
Ginger paste - 1tbs
Chopped green chilli - 2
Salt - 2tbs
Grated onion - 1
Grated cheese - 50gms


How to:-

1. Soak green moong daal and rice together for atleast 5 hrs in water.
2. Grind the mixture in food processor. Remove the water before grinding. 
3. Add the chopped green chilli and ginger paste and salt to the bater and grind again , add water to it making a semi liquid bater.
4. Heat a non- stick pan and put 1tbs of oil on it. Now take 1 cooking spoon bater and spread it in round shape with thin width.
5. Take little grated onion and grated cheese and spread on the bater in the pan. Meanwhile let the dosa cook till it is light brown and is able to turn the other side. This part is a bit tricky.
6. The opposite side with grated onion and cheese needs to be cooked slightly.

The dosa is ready to serve and serve it hot. Preferrable serve it with coconut chutni and Sambhar.

Vegetable Biryani

Dear Readers,
Among different varieties of recipes on rice, vegetable biryani is the first on my blog. There are many different ways of cooking vegetable biryani and as a result some beginners in cooking do get confused as which is the right way to cook vegetable biryani. I have tried my level best to make it simpler but tasty for all the readers.
                                       
                                                           Serves 4 to 5
Ingredients:-

1 1/2 cup - basmati rice 
1 chopped - onion, tomato, carrot, beans, potato, chilli (each)
1/2 cup - green peas (mutter)
 2 cooking spoon - Butter/ ghee
2 tbs - chilli powder, turmeric, coriander powder, salt (each)
2tbs - Garam masala
1 cup - curd
A pinch - saffron
1tbs - rose essence 
4 to 5 -  Cashew nut / golden raisin(kishmish) 


For tempering:-
2tbs - cumin seeds (jeera0
1tbs - garlic and ginger paste
4 to 5 - Neem leaves/ kadhi patta
1tbs - black peeper powder
1/2 tbs - asafoetida (hing)
1tbs - Fenugreek seeds (meethi)


How to:-

1. Boil basmati rice with salt added in pressure cooker.
2. Heat in pan ghee or butter and temper with cumin seeds, when it crackles add fenugreek seeds, asafoetida (hing) , garlic and ginger paste, neem leaves/kadhi patta. 
3. Now add chopped vegetables , onion, tomato, carrot, beans,potato and green peas to it.
4. Add black pepper powder and dry fruits - cashew nut and golden raisin along with chopped vegetables.
5. Add 1 cup water and close the lid of the pan and let it cook for 15min.
6. Meanwhile add saffron and rose water/essence to the curd. Rose water/essence is optional.
7. Now add the curd to the basmati rice in a bowl.
8. Once the curry is ready after 15min, in a empty bowl put 1 layer of rice and on it spread the layer of curry, again on the layer of curry put layer of rest of rice and then on it remaining curry.
9. Put this in oven for 10min at 150 degree C
10. Now mix well the  layers of rice and curry in the bowl and garnish with coriander and serve hot.

Enjoy the vegetable biryani with curd or raita.

Coconut Halwa

Greetings to all my readers,


Among the varieties of halwa , this time its coconut halwa. A better option to serve as desert . This is my own recipe and tried at home several times.  kindly go through the recipe below.

Ingredients:-


1 - grated fresh coconut
1/2 litre - milk
5 cooking spoon - condensed milk
Ghee - 2 cooking spoon
Sugar - 1/2 cup
Almonds - 5 to 6 pieces
Cashew nut - 5 to 6 pieces
Golden raisin ( kishmish) -  5 to 6 pieces
Cardamom powder (elaichi) - 2tbs




How to:

• Heat the ghee in deep pan and add grated fresh coconut to it. Mix it well and let it cook till the coconut is light pink in colour. If required add more ghee to it. Keep stirring the mixture.
• Add milk and condensed milk and sugar. If condensed milk is sweet then add sugar according to taste.
• Cook it for 10 min and stir it
• Add cardamom powder and golden raisin to it. Stir till the mixture soaks all the milk and its thick.
• Garnish it with dry fruits and serve it hot.

Cassava Vada

Dear readers,


I  always try to cook varities of vadas. This time its cassava, a substitute to potato while cooking. It is one of the staple diet of kerala state of India. Cassava vada is easy to cook and tasty as well.

Ingredients:-


Cassava - 400gms 
Boiled potato - 3
Salt, chilli powder, turmeric and coriander powder - as per taste
Lemon juice - 1 tbs
Sugar - 1/2 tbs
Green chilli chopped - 1
Cooking oil - for deep fry.


Preparation:-

• Mash boiled potatoes and add salt, chilli powder, turmeric and coriander powder , lemon juice and sugar with chopped green chilli to form mixture.
• Grate the cassava and add it to the above mixture . Now make equal ball shape vadas.
• Heat the cooking oil in pan for deep fry, and fry the vadas till it turns light brown .

Serve it hot with coconut chatni or tomato ketchup. 

Pav Bhaji

Dear Readers,


Pav Bhaji is popular dish of Maharashtra state in India. Its availability and popularity is mainly in metro cities like mumbai and pune. The origin of this dish is traced to the hectic day of the textile mills in mumbai. The labourers used to have too short lunch break to have full lunch and light lunch was preferred. A vendor created this dish as a substitute to full meal, roti and other indian bread was replaced with Pav (bun) and rice and other meal item was replaced with bhaji ( curry made of mixed vegetables ). Initially it remained the meal of mill workers but with time its popularity spread among restaurants of city . Its popularity is world wide as mainly served as fast food in restaurants of Asian countries like Singapore , Hong kong and U.S.A and U.K. Now a days in most of the families Pav bhaji is common dish , its preparation is easy and mentioned below.
                          

                              Serves - 4 to 5 persons

Ingredients:


Boiled Vegetables - 500gms 
Preferably potatoes, brinjal, green peas (mutter), cauliflower, cabbage, carrot.
Butter - 2tbs
Chilli powder - 3tbs
Turmeric - 2tbs
Coriander powder - 3tbs
Salt 
Lemon juice - 1 tbs


For Gravy:-


Tomato - 2
Onion - 2
Garlic paste - 1 tbs
Ginger paste - 1tbs
Green chilli - 1


For Pav bhaji masala:-


Red chillis - 50gms
Coriander seeds - 50gms
Cumin seeds, Black pepper,cinamon,clove -25gms each
Black cardamom - 4 to 5
Dry mango powder - 25gms




How to:

1. Mash all the boiled vegetables.
2. For gravy, grind the tomato, onion green chilli, ginger and garlic paste in food processor.
3. For masala roast all the ingredients and grind in food processor.
4. Heat the butter in pan and add the gravy to it, let it cook for 5min.
5. Later on add the mashed boiled vegetables to the gravy and mix well.
6. Add the chilli powder, turmeric and coriander powder , lemon juice and salt as per taste.
7. Add 4tbs of the pav bhaji masala or if required more spicy add accordingly.
8. Cook it for 15min at low flame , serve it hot by garnishing it with coriander leaves.
9. For Pav, slice pav into 2 piece from middle and  fry lightly on both the sides with ghee or butter on Tava.

Tip :-
The pav bhaji masala can be stored in air tight container and used when needed. Now a days pav bhaji masala is available ready made in the market.


At my home this dish is often cooked and preferred with salad, butter milk and pappadum.

Dal fry

Dear Readers,


Dal fry is often cooked at my home due to its nutritional value of protein and fast to cook and tasty as well. It can be substitute to main course . At home its usually with punjabi dishes and also at times in lunch with chapatti (indian bread). 
The entire taste of Dal fry is based on Tadka. Below is the recipe.


Ingredients:


Tur dal - 3 cup Boiled
Chopped onion - 1
Chopped tomato - 1
Chopped green chili - 1
Lemon juice - 1tbs
Salt 

For tempering:


Cooking oil - 4tbs
Black mustard seeds  (Rai) - 1tbs
Cumin Seeds (Jeera) - 1tbs
Clove - 4 to 5
Fenugreek Seeds (methi) - 1/2 tbs
Garlic Paste - 1 tbs
Neem leaves - 4 to 5
Chilli powder and turmeric - 1/2 spoon each
Asafoetida (hing) - 1/4 tbs


Preparation :

1. Heat cooking oil in deep pan and add black mustard seeds (rai) and cumin seeds (Jeera) to it.
2. When it starts crackling, add clove, fenugreek seeds (methi) , Neem leaves and garlic paste. Be careful while cooking as the crackling mustard seeds, cumin seeds and clove may pop out of the pan.
3. Add chilli powder and turmeric and asafoetida (hing) to it and quickly add the chopped onion and tomato and green chilli.
4. Let it cook for 5min and then add boiled dal to it.
5. Add 2 cup water and again add salt as per taste, lemon juice, chilli powder , turmeric and coriander powder.

Let it boil for 15min and keep stirring , garnish with coriander leaves and serve it hot.
                                     Serves 4 to 5 persons.

Methi Mutter Malai Sabji

x

Hello everyone,

Today's recipe is of punjabi sabji. The story behind this recipe is interesting , we been to restaurant and read this in menu card, but it did not attract me much to order as combination of methi (fenugreek leaves) and mutter ( Green Peas) sound odd to me . Later on we were invited for dinner by one of my friend and had the same sabji. Really it was so delicious that i was convienced to cook on my own. There after i tried this at home twice and ready to share the recipe. The uniqueness of this sabji is it has all the ingredients like dry fruits, green vegetable, malai, along with different spices. No doubt easy and fast to cook, so here we go with the ingredients list and its method.

Ingredients:

Fenugreek Leaves  (Methi )- 400 gms

Green Peas ( mutter) - 200 gms

Malai - 1/2 cup 

Salt - 1tbs

Chilli powder , turmeric and coriander powder - 2tbs each

For  Gravy:

Cashew Nuts - 16 pieces

Green Chilli - 2

Mint ( Phudina leaves) - 50 gms

Clove - 2 to 3

Ginger paste - 2tbs

Garlic paste - 2tbs

Onion Chopped - 1

Salt, chilli powder, turmeric, and coriander powder - 1tbs each

Cooking oil - 3 tbs

How To:

1. For gravy, grind in food processor the cashew nuts, green chilli, mint clove along with ginger paste, garlic paste and chopped onion in addition to salt, chilli powder, turmeric and coriander powder as mentioned above.
2. If the green peas ( mutter) are frozen , boil it for a while before adding to the gravy.
3. Heat the cooking oil in a pan , add the gravy and 1/2 cup water to it and cook for 5min.
4. Add the fenugreek leaves ( methi) and the green peas ( mutter) to it and add 1 cup water.
5. Add 1tbs salt and 2tbs each of chilli powder, turmeric and coriander powder.
6. Let it cook for 10 min and the sabji is ready.
7. Malai if thick  or frozen then turn it into semi liquid and with spoon garnish it in round shape on the top of the sabji in the serving bowl.

Tip:

 Garnish malai on the hot sabji just before serving. 

Must say that while cooking this sabji, the smell of it did spread in the whole house  due to the gravy of cashew nut along with mint and fenugreek leaves ( methi). One can easily make out that some delicious dish is cooked. I am sure while reading itself feeling tempted , so don't wait and cook it as soon as possible . I had it with paratha, dal fry and jeera rice.  Serves 4 to 5 persons.