Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 6 servings
Ingredients
For The Koftas
250 gms paneer (cottage cheese)
3 boiled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp salt
oil for deep frying
For The Gravy
1/2 tsp ginger-garlic (adrak-lehsun) paste
3 onions
6 to 8 green chillies
1/2 tsp turmeric powder (haldi)
100 gms cashewnuts (kaju)
50 gms poppy seeds (khus-khus)
1/2 cup milk
1 tsp garam masala
1 1/2 tsp salt
3 tsp butter
1 tsp lemon juice
For Garnishing
chopped coriander (dhania)
Method
For the koftas
For the koftasGrate the paneer and mix well with the mashed potatoes.Add the salt and coriander and cumin seeds powder, mix well and divide the mixture into equal portions.Shape each portion into small round balls.Heat the oil in a kadhai and deep fry the koftas till golden brown form all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravySoak the cashewnuts and khus-khus in luke warm milk and keep aside for 20 minutes.Blend in a mixer to a smooth paste along with the milk. Keep aside.Combine the onions and green chillies and blend in a mixer to a smooth paste. Keep aside.Heat the butter in a pan, add onion-green chilli paste and ginger-garlic paste and saute till oil separates.Add tumeric powder add the cashewnut paste and saute for 3 minutes.Add salt and garam masala along with 4 cups of water and bring it to boil for 5 minutes.Remove from the flame and add lemon juice.
How to serve
How to serveJust before serving, add the koftas to the gravy and mix well.Serve hot garnished with coriander.
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Thursday, July 28, 2016
Kadapa
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Masala
3 tbsp grated coconut
1 tsp poppy seeds (khus-khus)
1 tsp fennel seeds (saunf)
3-4 cardamom (elaichi)
3 cloves (laung / lavang)
1/2\" cinnamon
3-4 green chillies
Other Ingredients
1/2 cup cooked moong dal
10 shallots , peeled and sliced or (2 big onions , peeled and sliced finely)
2 tomatoes
3 potatoes , boiledand crumbled
salt to taste
1 tbsp coconut oil , or sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split bengal gram)
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
a pinch of asafoetida (hing)
For Garnishing
1 tbsp chopped coriander (dhania)
1/2 tbsp curry leaves (kadi patta)
Method
Soak all the masala ingredients in a little water, for around 10 minutes, and grind to a smooth paste.In a heavy-bottomed vessel, heat the oil and season mustard seeds, gram dal, asafoetida, green chillies and ginger, mix well and saute for 2 minutes.Add the onions (shallots give a better flavour and aroma) and tomatoes and saute for a while.Add the prepared masala paste and saute for a few seconds (do not saute for too long).Add a cup of water along with the potatoes and salt, mix well and boil for a few minutes till the aroma pervades the whole room.Add the cooked moong dal, mix well and boil for a while. Add a little water if the mixture seems to be too thick.The gravy should be a little thinner than sambhar.Serve hot and garnish with coriander and curry leaves.
Variations:
Variations:If you do not have much time, you can replace the paste with one or two spoons of garam masala and half a spoon of coriander powder.It will be close to the original flavour, but the coconut texture will be missing.If you do not have time even to cook the moong dal, you can use a paste of besan (gram flour) and water. It will thicken and give the same consistency that dal gives.While the original version does not have even tomatoes, more modern versions do use tomatoes to give a slightly tangy flavour.If you want it even more tangy, you can use tamarind water. Add the tamarind water, salt and potatoes after sauteing the onions and tomatoes, and add the ground paste after.You can make a healthier version by adding other vegetables like beans and carrots.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 to 5 servings
Ingredients
For The Masala
3 tbsp grated coconut
1 tsp poppy seeds (khus-khus)
1 tsp fennel seeds (saunf)
3-4 cardamom (elaichi)
3 cloves (laung / lavang)
1/2\" cinnamon
3-4 green chillies
Other Ingredients
1/2 cup cooked moong dal
10 shallots , peeled and sliced or (2 big onions , peeled and sliced finely)
2 tomatoes
3 potatoes , boiledand crumbled
salt to taste
1 tbsp coconut oil , or sesame (til) oil
1 tsp mustard seeds ( rai / sarson)
2 tsp chana dal (split bengal gram)
1 tsp chopped green chillies
1 tsp chopped ginger (adrak)
a pinch of asafoetida (hing)
For Garnishing
1 tbsp chopped coriander (dhania)
1/2 tbsp curry leaves (kadi patta)
Method
Soak all the masala ingredients in a little water, for around 10 minutes, and grind to a smooth paste.In a heavy-bottomed vessel, heat the oil and season mustard seeds, gram dal, asafoetida, green chillies and ginger, mix well and saute for 2 minutes.Add the onions (shallots give a better flavour and aroma) and tomatoes and saute for a while.Add the prepared masala paste and saute for a few seconds (do not saute for too long).Add a cup of water along with the potatoes and salt, mix well and boil for a few minutes till the aroma pervades the whole room.Add the cooked moong dal, mix well and boil for a while. Add a little water if the mixture seems to be too thick.The gravy should be a little thinner than sambhar.Serve hot and garnish with coriander and curry leaves.
Variations:
Variations:If you do not have much time, you can replace the paste with one or two spoons of garam masala and half a spoon of coriander powder.It will be close to the original flavour, but the coconut texture will be missing.If you do not have time even to cook the moong dal, you can use a paste of besan (gram flour) and water. It will thicken and give the same consistency that dal gives.While the original version does not have even tomatoes, more modern versions do use tomatoes to give a slightly tangy flavour.If you want it even more tangy, you can use tamarind water. Add the tamarind water, salt and potatoes after sauteing the onions and tomatoes, and add the ground paste after.You can make a healthier version by adding other vegetables like beans and carrots.
Friday, July 22, 2016
Coconut Pathiri
Preparation:20 minutes
Cook: 20 minutes
Total Time: 40 mins
Servings:
Ingredients
1 cup rice flour (chawal ka atta)
1/2 cup grated coconut
1 1/2 cups water
salt to taste
1 cup coconut milk
Method
Boil the water in a deep dish and when boiling switch off the stove and put in the rice flour into it and close it with a lid.After 5 minutes open the lid and mix the flour nicely and knead the dough adding the coconut when it is hot itself.Make balls out of the dough and press to make pathiris (like chappathis) but a bit more thicker, using rice flour to press.Heat a tava and cook the pathiris on both sides.Pour some coconut milk over the pathiri's while serving.
Cook: 20 minutes
Total Time: 40 mins
Servings:
Ingredients
1 cup rice flour (chawal ka atta)
1/2 cup grated coconut
1 1/2 cups water
salt to taste
1 cup coconut milk
Method
Boil the water in a deep dish and when boiling switch off the stove and put in the rice flour into it and close it with a lid.After 5 minutes open the lid and mix the flour nicely and knead the dough adding the coconut when it is hot itself.Make balls out of the dough and press to make pathiris (like chappathis) but a bit more thicker, using rice flour to press.Heat a tava and cook the pathiris on both sides.Pour some coconut milk over the pathiri's while serving.
Monday, July 18, 2016
Padwal Dal ( Snake Gourd Dal)
Preparation:20 mins
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup toovar (arhar) dal
500 gms snake gourd (padwal) , peeled and chopped
1 tbsp oil
1 tbsp finely chopped ginger (adrak)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2 tomatoes , finely chopped
1 tsp coriander (dhania) seeds powder
salt to taste
To Be Blended Into A Paste
1 tsp aniseeds (vilayati saunf)
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 green chillies
1 tsp coriander (dhania) seeds powder
water as required
For Garnishing
2 tbsp snake gourd (padwal) seeds
a pinch of salt
1/2 tsp chilli powder
1 tsp oil
1 tbsp chopped coriander (dhania)
Method
clean, wash and pressure cook the toovar dal and snake gourd in enough water for 2-3 whistles or till cooked but not mashed.Heat oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the ginger and saute for a minute.Add the cooked snake gourd and saute till the oil leaves the sides of the pan.Add coriander powder and tomatoes and saute till the tomatoes are soft and cooked.Add the ground paste and saute for 3 to 4 minutes.Add the cooked dal and 2 cups of water, mix well and bring to boil.
How to proceed
How to proceedHeat the oil in a small pan, add the snake gourd seeds and saute till they turn soft.Pour this tempering on the dal, sprinkle the salt, chilli powder and mix well.Serve hot garnished with coriander.
Cook: 20 mins
Total Time: 40 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup toovar (arhar) dal
500 gms snake gourd (padwal) , peeled and chopped
1 tbsp oil
1 tbsp finely chopped ginger (adrak)
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
2 tomatoes , finely chopped
1 tsp coriander (dhania) seeds powder
salt to taste
To Be Blended Into A Paste
1 tsp aniseeds (vilayati saunf)
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 green chillies
1 tsp coriander (dhania) seeds powder
water as required
For Garnishing
2 tbsp snake gourd (padwal) seeds
a pinch of salt
1/2 tsp chilli powder
1 tsp oil
1 tbsp chopped coriander (dhania)
Method
clean, wash and pressure cook the toovar dal and snake gourd in enough water for 2-3 whistles or till cooked but not mashed.Heat oil in a pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the ginger and saute for a minute.Add the cooked snake gourd and saute till the oil leaves the sides of the pan.Add coriander powder and tomatoes and saute till the tomatoes are soft and cooked.Add the ground paste and saute for 3 to 4 minutes.Add the cooked dal and 2 cups of water, mix well and bring to boil.
How to proceed
How to proceedHeat the oil in a small pan, add the snake gourd seeds and saute till they turn soft.Pour this tempering on the dal, sprinkle the salt, chilli powder and mix well.Serve hot garnished with coriander.
Saturday, July 16, 2016
Hyderabadi Spice Upma Dosa
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 servings
Ingredients
For The Upma Dosa
1 cup dosa batter
2 tbsp thin upma
2 tbsp gun powder , recipe below
1 chopped onion
2 tbsp chopped coriander (dhania)
3 chopped green chillies
2 chopped tomatoes
For The Gun Powder
30 gms whole red chillies
3 to 4 curry leaves (kadi patta)
2 tbsp chana dal (split bengal gram)
a pinch of asafoetida (hing)
1 tbsp black peppercorns (kalimirch)
salt to taste
1 tbsp urad dal (split black lentils)
1 tbsp dessicated coconut
1 tbsp roasted chana dal (daria)
1 tbsp rice (chawal)
1 tbsp sesame seeds (til)
For The Salad
1 chopped tomato
1 chopped onion
chopped coriander (dhania)
1 tbsp gun powder
Method
For the gun powder
For the gun powderHeat a pan add whole red chillies, pepper corns, chana dal, urad dal and roast this for 4 minutes on a slow flame. Add roasted chana dal, rice, sesame seeds and roast till rice changes colour. Add curry leaves, asafoetida, salt, desiccated coconut and dry roast all the ingredients. Switch off the flOnce cooled blend in a mixer to a slightly coarse powder.
For the salad
For the saladCombine all the ingredients and mix well.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.Pour the dosa batter on it and spread it in a circular motion to make a dosa.Put butter on top of the dosa and pour the thin upma on it, add the gun powder and spread it evenly all over the dosa.Sprinkle onions, coriander, green chillies, tomatoes and let it cook for a minute.Fold the dosa and serve immediately with salad and coconut chutney.
Handy tip
Handy tipYou can make the gun powder and store in an air-tight container and use as required.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 1 servings
Ingredients
For The Upma Dosa
1 cup dosa batter
2 tbsp thin upma
2 tbsp gun powder , recipe below
1 chopped onion
2 tbsp chopped coriander (dhania)
3 chopped green chillies
2 chopped tomatoes
For The Gun Powder
30 gms whole red chillies
3 to 4 curry leaves (kadi patta)
2 tbsp chana dal (split bengal gram)
a pinch of asafoetida (hing)
1 tbsp black peppercorns (kalimirch)
salt to taste
1 tbsp urad dal (split black lentils)
1 tbsp dessicated coconut
1 tbsp roasted chana dal (daria)
1 tbsp rice (chawal)
1 tbsp sesame seeds (til)
For The Salad
1 chopped tomato
1 chopped onion
chopped coriander (dhania)
1 tbsp gun powder
Method
For the gun powder
For the gun powderHeat a pan add whole red chillies, pepper corns, chana dal, urad dal and roast this for 4 minutes on a slow flame. Add roasted chana dal, rice, sesame seeds and roast till rice changes colour. Add curry leaves, asafoetida, salt, desiccated coconut and dry roast all the ingredients. Switch off the flOnce cooled blend in a mixer to a slightly coarse powder.
For the salad
For the saladCombine all the ingredients and mix well.
How to proceed
How to proceedHeat a non-stick tava (griddle), sprinkle a little water and wipe it off gently using a cloth.Pour the dosa batter on it and spread it in a circular motion to make a dosa.Put butter on top of the dosa and pour the thin upma on it, add the gun powder and spread it evenly all over the dosa.Sprinkle onions, coriander, green chillies, tomatoes and let it cook for a minute.Fold the dosa and serve immediately with salad and coconut chutney.
Handy tip
Handy tipYou can make the gun powder and store in an air-tight container and use as required.
Friday, July 15, 2016
Sweet Roti
Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 servings
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/4 tsp salt
1 tsp ghee
10 tsp sugar
oil for cooking
Method
Combine the wheat flour and salt, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion of the dough into a circle of 4” diameter.Apply a tsp of ghee on each roti and spread a tsp of sugar evenly.Bring the edges together and seal the circle tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 2 servings
Ingredients
2 cups whole wheat flour (gehun ka atta)
1/4 tsp salt
1 tsp ghee
10 tsp sugar
oil for cooking
Method
Combine the wheat flour and salt, mix well and knead into a soft dough, using enough water.Divide the dough into 4 equal portions and roll out each portion of the dough into a circle of 4” diameter.Apply a tsp of ghee on each roti and spread a tsp of sugar evenly.Bring the edges together and seal the circle tightly.Roll out again into a circle of 6” diameter, using little whole wheat flour.Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.Serve hot.
Friday, July 8, 2016
Ridge Gourd Sabzi
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
200 gms finely chopped ridge gourd (turai)
4 whole dry kashmiri red chillies
1 tsp coriander (dhania) seeds
2 tsp oil
4 to 5 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
salt to taste
Method
Heat a tava and dry roast the coriander seeds and red chillies for 2 minutes.Cool and blend in a mixer along with the salt into a smooth powder.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the curry leaves and ridge gourd and cook till the ridge gourd becomes tender and turns glossy.Add the grounded powder and mix well.Serve hot.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 servings
Ingredients
200 gms finely chopped ridge gourd (turai)
4 whole dry kashmiri red chillies
1 tsp coriander (dhania) seeds
2 tsp oil
4 to 5 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
salt to taste
Method
Heat a tava and dry roast the coriander seeds and red chillies for 2 minutes.Cool and blend in a mixer along with the salt into a smooth powder.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the curry leaves and ridge gourd and cook till the ridge gourd becomes tender and turns glossy.Add the grounded powder and mix well.Serve hot.
Coconut Mango Rice
Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 people
Ingredients
2 cups cooked rice (chawal)
1/2 cup grated coconut
1/2 cup grated raw mangoes
1 tbsp oil
1 to 2 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
a few curry leaves (kadi patta)
salt to taste
a pinch asafoetida (hing)
Method
Cook rice, with a little salt, in a pressure cooker.Spread on a plate and set aside.Heat oil in a pan, add mustard seeds and wait for it to splutter.Add urad dal, curry leaves, and red chillies and saute until the dal turns slightly darker.Reduce the heat to low, add the grated coconut and mango and mix well.Add hing and mix. Now add the cooked rice, check for salt and add if required.Mix well and serve with papad and pickle.
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 2 people
Ingredients
2 cups cooked rice (chawal)
1/2 cup grated coconut
1/2 cup grated raw mangoes
1 tbsp oil
1 to 2 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
a few curry leaves (kadi patta)
salt to taste
a pinch asafoetida (hing)
Method
Cook rice, with a little salt, in a pressure cooker.Spread on a plate and set aside.Heat oil in a pan, add mustard seeds and wait for it to splutter.Add urad dal, curry leaves, and red chillies and saute until the dal turns slightly darker.Reduce the heat to low, add the grated coconut and mango and mix well.Add hing and mix. Now add the cooked rice, check for salt and add if required.Mix well and serve with papad and pickle.
Dal Chawal Palidu
Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup toovar (arhar)
2 cups cooked long grained rice (basmati)
2 chopped onions
2 chopped tomatoes
2 sliced tomatoes
2 tsp garlic (lehsun) paste
2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp red chilli powder
4 to 6 chopped drumsticks
1 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) leaves
1/2 tsp whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
6 to 7 curry leaves (kadi patta)
6 tsp oil
chopped coriander (dhania) for garnishing
Method
Wash, soak and boil the dal in enough water till it is soft and cooked.Drain the excess water and preserve the water.Heat 3 tsp oil in a kadhai, add 1 chopped onion, curry leaves, cumin seeds, green chilli paste, garlic paste and salt and saute for 3 minutes.Add the turmeric powder, coriander powder, chilli powder and the cooked dal and mix well.Remove from flame and keep aside.In a deep pan, place 1 cup cooked rice and spread evenly.Spread a layer of the cooked dal and spread evenly.Spread the tomatoes and the remaining 1 cup rice.Now keep the vessel on a slow flame for two minutes or till the rice is cooked. Keep aside.Take the dal water in a deep pan, add the tomatoes, drumsticks, wheat flour and besan and whisk well till no lumps remain. Keep aside.Heat the remaining oil in a pan, add the remaining onions, cumin seeds and curry leaves and saute till the onions turn golden brown in colour.Add the chilli and garlic paste and saute for 1 minute.Add the turmeric powder, chilli powder and coriander seeds powder and add the flour mixture and mix well.Cool the mixture becomes thick and the drumsticks are well cooked.Garnish it with coriander and serve with the prepared dal chawal.
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 to 5 servings
Ingredients
1 cup toovar (arhar)
2 cups cooked long grained rice (basmati)
2 chopped onions
2 chopped tomatoes
2 sliced tomatoes
2 tsp garlic (lehsun) paste
2 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp red chilli powder
4 to 6 chopped drumsticks
1 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) leaves
1/2 tsp whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
6 to 7 curry leaves (kadi patta)
6 tsp oil
chopped coriander (dhania) for garnishing
Method
Wash, soak and boil the dal in enough water till it is soft and cooked.Drain the excess water and preserve the water.Heat 3 tsp oil in a kadhai, add 1 chopped onion, curry leaves, cumin seeds, green chilli paste, garlic paste and salt and saute for 3 minutes.Add the turmeric powder, coriander powder, chilli powder and the cooked dal and mix well.Remove from flame and keep aside.In a deep pan, place 1 cup cooked rice and spread evenly.Spread a layer of the cooked dal and spread evenly.Spread the tomatoes and the remaining 1 cup rice.Now keep the vessel on a slow flame for two minutes or till the rice is cooked. Keep aside.Take the dal water in a deep pan, add the tomatoes, drumsticks, wheat flour and besan and whisk well till no lumps remain. Keep aside.Heat the remaining oil in a pan, add the remaining onions, cumin seeds and curry leaves and saute till the onions turn golden brown in colour.Add the chilli and garlic paste and saute for 1 minute.Add the turmeric powder, chilli powder and coriander seeds powder and add the flour mixture and mix well.Cool the mixture becomes thick and the drumsticks are well cooked.Garnish it with coriander and serve with the prepared dal chawal.
Doda Nu Shak
Preparation:20 mins
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
4 corn (makai ke dane) cobs
3 finely chopped onions
2 to 3 grated tomatoes
1/2 cup curds (dahi)
3 tbsp red chilli-garlic paste
1 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
salt to taste
4 tbsp oil
Method
Cut each corn into 3-4 pieces and pressure cook till the kernels turn soft. Keep aside.Combine the red chilli paste, turmeric, salt and cumin seeds along with 3 tbsp water in a bowl and mix well.Heat the oil in a kadhai, add the onions and saute till they turn golden brown in colour.Add the tomatoes and saute on a slow flame for 2 minutes.Add red chilli-turmeric paste, mix well and saute for 1 - 2 minutes.Add the cooked corn and little water from the pressure cooker, mix well and boil for 5 minutes.Meanwhile, combine the besan and curds and whisk well.Add this besan mixture to the gravy and mix well and simmer for 10 minutes.Add the sugar and garam masala and mix well.Garnish with coriander leaves.Serve hot.
Cook: 15 mins
Total Time: 35 mins
Servings: Makes 4 servings
Ingredients
4 corn (makai ke dane) cobs
3 finely chopped onions
2 to 3 grated tomatoes
1/2 cup curds (dahi)
3 tbsp red chilli-garlic paste
1 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
salt to taste
4 tbsp oil
Method
Cut each corn into 3-4 pieces and pressure cook till the kernels turn soft. Keep aside.Combine the red chilli paste, turmeric, salt and cumin seeds along with 3 tbsp water in a bowl and mix well.Heat the oil in a kadhai, add the onions and saute till they turn golden brown in colour.Add the tomatoes and saute on a slow flame for 2 minutes.Add red chilli-turmeric paste, mix well and saute for 1 - 2 minutes.Add the cooked corn and little water from the pressure cooker, mix well and boil for 5 minutes.Meanwhile, combine the besan and curds and whisk well.Add this besan mixture to the gravy and mix well and simmer for 10 minutes.Add the sugar and garam masala and mix well.Garnish with coriander leaves.Serve hot.
Tasty Methi Mutter Malai
Preparation:15 mins
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 servings
Ingredients
1 cup chopped fenugreek (methi)
2 cups chopped onions
2 tbsp ghee
1/4 cup tomato puree
1 tsp garlic (lehsun) paste
1 cup parboiled green peas
salt to taste
1/2 tsp sugar
1 tsp chilli powder
1 tsp garam masala
1/2 cup curds (dahi)
1 1/2 tbsp fresh cream
1 tsp tomato sauce
For The Garnish
2 tbsp chopped coriander (dhania)
Method
Boil the methi and onions together and grind into paste. Keep aside.Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes on a slow flame.Add the methi-onion paste, green peas and little water and bring to boil.Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2 minutes on a medium flame.Add the cream and tomato sauce and simmer for 5-8 minutes.Serve hot garnish with coriander.
Cook: 30 mins
Total Time: 45 mins
Servings: Makes 3 servings
Ingredients
1 cup chopped fenugreek (methi)
2 cups chopped onions
2 tbsp ghee
1/4 cup tomato puree
1 tsp garlic (lehsun) paste
1 cup parboiled green peas
salt to taste
1/2 tsp sugar
1 tsp chilli powder
1 tsp garam masala
1/2 cup curds (dahi)
1 1/2 tbsp fresh cream
1 tsp tomato sauce
For The Garnish
2 tbsp chopped coriander (dhania)
Method
Boil the methi and onions together and grind into paste. Keep aside.Heat the ghee in pan, add the tomato puree and garlic paste and cook for 5-7 minutes on a slow flame.Add the methi-onion paste, green peas and little water and bring to boil.Add the salt, sugar, chilli powder, garam masala and curds, mix well and cook for 2 minutes on a medium flame.Add the cream and tomato sauce and simmer for 5-8 minutes.Serve hot garnish with coriander.