Views: Mutter Pulav Recipe | Peas Pulao Recipe

Ingredients
2   cup Rice
1   cup Green Peas
2   onion,sliced
2   Green chilli,De-seeded,chopped
3-4 tbsp Ghee/Oil
3-4 Pepper and Clove
1/2 inch Cinnamon
1 1/2 tbsp Cumin seed(Zeera)
1    Bay leaf
1 tsp Salt
1 Lemon 

Method
Wash and Soak rice in three cups of water for half an hour. Drain and set aside. 
Heat Ghee in cooker and add zeera,clove,pepper,bay leaf and cinnamon stick saute for few seconds.Then add green chilly and onion,saute till golden brown.
Add peas ,rice,and salt and mix it.
Add 3 cup of water and lemon juice , mix well and cover and cook on low heat till done (for 12-15 min.) 

Serve hot with curd,papad or pickle.

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Views: Methi Matar Malai Recipe | Malai Matar Methi

   Prep & Cooking time : 30 mins                Serves : 3
Ingredients
Green peas,Fresh,boiled 2 cups
Methi leaves fresh          1 small bunch
Cream                           1/2 cup
Milk                              1/4 cup
Green Chiili,chopped     3 
Butter                           3 tbsp
Cardamom                     2
Cloves and Pepper         2-2
Salt                              1 1/4 tsp
Bay leaf                        1
Cinnamon stick              1/2 inch
To grind
Onion 2
Cashews 10-12
poppy Seeds 1 tbsp
Garlic    3-4

Method
Boil onion, cashew, garlic,poppy seeds.(take all items in a container and fill some water in cooker put container and take a whistle )Grind into paste.

In a kadai, heat butter, add cardamom, cloves and saute for few seconds,add green chilli and ground paste. fry well in medium heat.Cook until raw smell goes off with out changing the colour. 
Wash methi leaves and separate the leaves from stem.Chop it roughly. 

Add green peas and methi.cook for 1-2 min..
Add milk and cream and mix well. The flame should be medium and cook for 2-3 minutes. Do not boil in high flame. 

Switch off the flame and transfer to the serving bowl.
Serve with roti, naan or paratha. I would love to have this with paratha. 

Notes
After Boiling pea  immersed in water ,then it won't be shrink .
In off season can use dry methi and Dry peas.Soak dry methi for 15-20 min.
If you are using dried peas, soak overnight or for 12 hours and then pressure cook it for 2 – 3 whistles and  add 1 tsp of sugar for getting sweetness of peas
After adding milk or cream never put the stove flame to high.
Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.

        
         Yummy and creamy methi matar malai!

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Views: Palak Soup Recipe | Spinach Soup Recipe | Palak Shorba Recipe

I like only Tomato soup but after having spinach soup in a North Indian Restaurant  I started liking it.Before it Palak for me only Bitter.I tried at Home and taste is very Creamy now used to make soup in Winter Season. This was done in last week but today I am Sharing with all of you.

Preparation and cooking time 30 min.
Ingredients              Serving 4

•Spinach 2 bunches
•Butter                       2 tbsp
•Garlic                        6 cloves
•Cloves                       4
•Black pepper             8
•Cumin seeds 1/2 teaspoon
•Onion ,chopped 1 medium
•Ginger,chopped 1 inch piece
•Refined flour (maida) 2 tbsp
•Salt                           to taste
•Milk                           4-5 tbsp
•Fresh cream 3 tbsp
•Curry Leaves              Few

Method
 Heat oil in a pan. Add curry leaves cloves, black pepper and sauté for a minute. 
Add cumin seeds and Garlic when they begin to change colour, add onion and sauté for two minutes.
Add refined flour  and saute for a sec. Add 2 cup of water and cover the pan and bring the mixture to boil for 5-6 min. on low flame. Meanwhile stir it.off the Flame and let it cool.

Break the stems of the spinach leaves,wash and blanch in plenty of water. Drain and refresh in cold water.
Put the blanched spinach leaves along with onion mixture(pan mixture)in a blender and blend it in smooth puree. Strain the puree .

Add cream and milk (adjust milk quantity to get correct consistency).Add salt and bring the mixture to a boil on medium flame.

Serve hot. You can also serve with a dash of cream. 

Note
Can replace Maida by Corn flour and another better option replace by boiled potato or bottle gourd Or Carrot. Just boil any one and grind along with spinach. In this way soup will become more healthy and you will get every time quite different taste.
There is not very big difference between Shorba and soup. Differences only in Consistency. Soup is more thick than shorma.

Sending this to Harini's event

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Views: Creamy Mix Veg Recipe | Mix Vegetables in Creamy Gravy

This is for them who don't like vegetables and I bet after it they will love.I like  it's creamy texture. I lerant it from My MIL, She call es it Veg Kolahapuri but I changed the name because Veg Kolhapuri is spicy.Everyone like it very much even my Neighboure Bhavini, she loves it very much and Bhavini says It's your Signature Dish. :)) Thanks Bhabhi ....

Prep & Cooking time : 30 mins  Serves : 3

Ingredients
Green peas,Fresh         1/2 cups
French Beans               8-10
Capsicum                    1 small
Carrot  2 small
Potato                        1 medium
(All Vegetables after cutting will be about 1/2 cup )
Cream                    1/2 cup
Milk                            1/4 cup
Green Chiili,chopped    3 

Butter/oil                    3 tblsp
Cardamom                    2
Cloves and Pepper    2-2
Salt                           1 1/4 tsp
Bay leaf                       1
Cinnamon stick           1/2 inch
To grind
Onion                       2
Cashews                  10-12
poppy Seeds               1 tbsp
Garlic                         3-4
Method
Boil onion, cashew, garlic,poppy seeds.(take all items in a container and fill some water in cooker put container and take a whistle )

Cut all vegetables into 1 inch size and boil in pressure cooker on high flame for 4-5 min.just take care veggies should not be over boiled.
In a kadai, heat butter, add cardamom, cloves and saute for few seconds,add green chilli and ground paste.fry well in medium heat.Cook until raw smell goes off with out changing the color.

Add boiled vegetables and mix slowly.
Add milk and cream and mix. The flame should be medium and cook for 1-2 minutes. Do not boil in high flame. 

                                      
 Switch off the flame and transfer to the serving bowl.
Serve with roti, naan or paratha. I would love to have this with paratha. 

Notes
If you want can make little more gravy by adding milk but I like thick.
Vegetables shouldn't over boiled.
After adding milk or cream never put the stove flame to high.
Cashews are important as binding agent for keeping the milk or cream from not curdling. So do not skip it.

        
         

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Views: Palak Aloo Toast Recipe | Spinach Potato Toast Recipe

Before it I told I like winter Becoz of  Green Vegggeies . So I tried Spinach with Potato and another thing it's my first time n it came Awesome  It's tasty n as well as Healthy also.

Ingredients                                    Serving  4
• Bread                                       12-14 slices
•Sesame seeds (til),roasted           4 tablespoons
•Spinach,finely chopped              1 small bunch
•Olive oil/Oil                              2 tablespoons
•Onions,finely chopped               2 medium
•Salt to taste
•Green chilli                              2
•Potatoes,boiled and mashed 4 -5 medium
•Green chutney                          1 Cup
•Cheese,grated                          1 cup(optional)
•Tomato,cut into slice, seeded 1 medium
•Butter                                      1/4 cup

Method
Heat olive oil in a pan, add onions ,add green chilli and sauté till lightly browned. 
Add spinach and salt and continue to sauté. Add mashed potatoes and mix well.

 Arrange  bread slices on the work top. 
Spread butter and green chutney on all of them. Spread the potato mixture over the chutney evenly.
 Sprinkle grated cheese and roasted sesame seeds. Finally place red capsicum strips decoratively on the top.
 Place the bread slices on the non stick tawa  and Roast till the bread slices turn crisp. 

Serve hot with tomato ketchup .

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Views: Dal Pakwan Recipe | Sindhi Breakfast Recipe

 Popular breakfast item of the Sindhis – spicy chana dal served with crisp puris. I Love Very much but I am making for Dinner.

Ingredients                                                                       Servings: 4                                            For Dal

• chana dal 1 cup
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder 1/4 teaspoon
• Dry mango powder (amchur) 1/2 teaspoon
• Cumin seeds 1 1/2 teaspoons
• musturd seeds 1/2 teaspoon
• Curry leaves 8-10For Pakwan
• maida 1 cup
• atta 1/4 cup
• rawa 1/4 cup
oil 1/4 cup
salt to tasteFor garnishing
• green and tamrind chutunty 1 -1cup
• Onion and tomato ,chopped 1-1 cup

Method
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.Heat 3 tbs oil add musturd seeds,curry leaves,turmaric powder red chilli powder,garam masala powder, dry mango powder and adjust salt.
Stir and add it to the dal. Mix well add 1/2 cup of water if dal is dry and take a boil and off the flame.For pakwan
To make pakwan sift refined flour and wheat flour into a large bowl.
Add semolina, half teaspoon cumin seeds, oil and salt.
Add sufficient water and knead into a semi-soft dough.
make a ball and roll like chapati not very thin. Prick lightly with a fork.
Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper. Take pakwan spread dal garnish with  chopped onion, tomato and both chutuny.

Note
Can Store Pakwan also.
In dal Can add raw Mango also.

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Views: Tri Colour Puri Recipe | Tri Color Poori Recipe

This style of Poori I learned from my MIl. I like this Colorful poori very much. For kids always we have to bring variation n I think it's Best.

Ingredients
3 cups wheat flour
1/4 cup besan / gram flour
1/2 bunch palak/Spinach 
1/4 cup beat root,grated
1/2 tsp. turmeric
salt to taste
2  Green chilli
1/2 tsp. Turmeric powder
1/2 tsp Red chilli Powder

Method
Make palak puree along with green chilli and grind beet root with little water.

Green color
to 1 cup wheat flour add pureed palak and salt and knead into a soft dough.
Red color
To 1 cup flour add pureed beat root add red chilli powder and salt. knead into a soft dough.

Yellow color
Take besan and 1 cup wheat flour-- add turmeric, salt and knead into a soft dough.Cover and keep all doughs for 30 min.

Now make long 1 inch thick rolls of each of color. Make a braid then just lightly roll them so the the dough catches each other. Cut into smaller portions.

Join open ends and press little to give round shape.Roll into puris and deep fry. 

Enjoy with curds and pickles,chtuney, if you like can have with potato gravy or any other gravy.

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Views: Aloo Matar Recipe | Aloo Mutter Recipe

Ingredients Serving 2-3
•Potatoes,diced,boiled 3-4 medium
•Green peas,blanched          1 1/4 cups
•Oil                                  2 tablespoons
•Cumin seeds                     1 teaspoon
•Green chilli,De-seeded       1
•Red chilli powder              1/2teaspoon
•Turmeric powder               1/4 teaspoon
•Coriander powder              1 1/2 teaspoons
•Garam masala powder        1/4 teaspoon
•Salt                                1 1/4 tsp
•Amchur/dry mango powder 1/2 tsp
•Curry leaves                      few

Method
Heat oil in a pan over medium heat. Add cumin seeds and when it crackles add curry leaves and green chilli, stir-fry for a minute. Add green peas, potatoes and stir fry till for 2 minutes. 
Add red chilli powder, turmeric powder, and coriander powder and stir-fry at low heat till the spices blend well with the vegetables. 
Add salt,Amchur and Garam masala and finish with chopped coriander leaves. 

Note
At the time of packing tiffin pick out all curry leaves and chilli, so Cut green chilli in big pieces .

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Views: Sandesh/ Sandesh Recipe

I Love Bengali sweets very much. Sandesh making first time and it came very nice. Vik also liked it very much.
Ingredients
Milk -                  1 litre (preferably full cream)
Lemon Juice -      2 tbsp
Powdered Sugar - 1/4 cup+3 tbsp(7-8 tbsp)
Dry fruit Masala - 1 tbsp (just for garnishing)

Method:
Bring milk to a boil, then add lemon juice. The milk will start curdling and the water will separate  keep stirring to avoid burning at the bottom and until the water completely separtes. Switch off. 
Collect the paneer and transfer it to a muslin cloth,wash it well with water to get rid of the sour taste of lemon. 

Then tie and hang it for at least 30 mins for all the remaining water to get strained.(I squeeze water by hand)
Then add powdered sugar with this paneer and grind it a smooth paste.The orginal recipe says just to knead, but grinding makes it even more easier.

Now transfer this grinded mixture to a nonstick tawa and cook for 8 mins(just 6-8 mins not more than that).First it will be sticky slowly it will turn into a non sticky mixture.Switch off at this stage.

Collect this mixture in a bowl , the final stage mixture is called "Makha" - the not yet moulded sandesh  When it is warm make a small ball and flatten it slightly with ur palms. 

Make a small dent and garnish with Dry fruit masala. It will harden while cooling so sure it will not be as fragile as when we mould it.

Some Notes:
In total, the paneer cooking time should be only 7-8mins or little less, but sure not more than that else it will get dried and become crumbly then you will not be able to mould it.
If the paneer is over cooked we cannot roll them into balls ,if it is happens again grind it but now don't cook,by this way there is some chanches to make again proper shape,with me also happen when i was making  time.
If it is Under cooked you will feel the raw taste of paneer so take care while cooking.
If in case the mixture gets dried then add little milk, knead it once then mould it to your favourite shape.
You can also add kesar or any food color while or cooking.
I like it best when chilled.

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