Methi Matar Malai
Yummy Dish made from bitter tasting methi or fenugreek leaves, one thing i love ordering at restaurants everytime i am eating outside...
Ingredients:
1/2 kg Methi or Fenugreek leaves cut and properly washed
1 cup Green Peas (Blanched or cooked lightly in hot water)
100 grams or 1 cup Khoya or mava
1/2 cup milk
2 tsp ginger, garlic paste
2 green chillies(medium hot)
1/2 cup onion paste(preferably 2 big white onions)
salt as per taste
1 tsp sugar
2 tbsp cooking oil
Method:
1. Take the washed methi leaves and put it in salted boiling water for 5 minutes, remove and run cold water over it, basically we are blanching methi here.
2. Blend the blanched methi, with the chillies roughly in a blender for a few seconds, dont make a puree.
3. Take the khoya and milk and blend together in the blender till smooth.
4. Take oil in a pan, add ginger garlic paste, onion paste and saute for a while, do not overcook it, it should not turn brown, keep stirring continuously.
5. Add khoya paste, salt, sugar and mix well.
6. add the blended methi and simmer for 5 minutes.
7. Serve Hot.
Ingredients:
1/2 kg Methi or Fenugreek leaves cut and properly washed
1 cup Green Peas (Blanched or cooked lightly in hot water)
100 grams or 1 cup Khoya or mava
1/2 cup milk
2 tsp ginger, garlic paste
2 green chillies(medium hot)
1/2 cup onion paste(preferably 2 big white onions)
salt as per taste
1 tsp sugar
2 tbsp cooking oil
Method:
1. Take the washed methi leaves and put it in salted boiling water for 5 minutes, remove and run cold water over it, basically we are blanching methi here.
2. Blend the blanched methi, with the chillies roughly in a blender for a few seconds, dont make a puree.
3. Take the khoya and milk and blend together in the blender till smooth.
4. Take oil in a pan, add ginger garlic paste, onion paste and saute for a while, do not overcook it, it should not turn brown, keep stirring continuously.
5. Add khoya paste, salt, sugar and mix well.
6. add the blended methi and simmer for 5 minutes.
7. Serve Hot.
Sesame Aloo
Just a little twist to the traditional recipe, experiment and enjoy.....
Ingredients:
500gms Potatoes chopped in 4 cm squares
500gms Onions chopped in juliennes
2 tsp Kothimbir or dhania or Cilantro chopped finely
2 tsp Sesame Seeds lightly dry roasted
1 tsp Turmeric Powder
1 tsp Chilly Powder
1/2 tsp Rai or Mohri or Mustard Seeds
1/4 tsp Hing or Asafoetida
2 tbsp Oil
Salt to taste
Method:
1. Partially cook the potato pieces in cooker or steamer in the microwave for about 6-7 minutes.
2. Take 2 tbsp Oil in a Kadhai or wok, add the rai or mohri, let it splutter, then add hing and chopped onions immediately, mix well and stir in 2-3 minutes and cook till a little tender.
3. Now add Turmeric Powder, Chilly Powder and partially cooked Potatoes, mix well and cover and cook for 3-4 mins stirring in between. Cook till the potatoes look tender and break when pressed with the spoon. Add salt to taste.
4. Now add kothimbir and sprinkle sesame seeds on top, mix well and serve hot.
Ingredients:
500gms Potatoes chopped in 4 cm squares
500gms Onions chopped in juliennes
2 tsp Kothimbir or dhania or Cilantro chopped finely
2 tsp Sesame Seeds lightly dry roasted
1 tsp Turmeric Powder
1 tsp Chilly Powder
1/2 tsp Rai or Mohri or Mustard Seeds
1/4 tsp Hing or Asafoetida
2 tbsp Oil
Salt to taste
Method:
1. Partially cook the potato pieces in cooker or steamer in the microwave for about 6-7 minutes.
2. Take 2 tbsp Oil in a Kadhai or wok, add the rai or mohri, let it splutter, then add hing and chopped onions immediately, mix well and stir in 2-3 minutes and cook till a little tender.
3. Now add Turmeric Powder, Chilly Powder and partially cooked Potatoes, mix well and cover and cook for 3-4 mins stirring in between. Cook till the potatoes look tender and break when pressed with the spoon. Add salt to taste.
4. Now add kothimbir and sprinkle sesame seeds on top, mix well and serve hot.
French Beans Chinese Ishtyle
I like the colour, flavour and texture of french beans but always felt i was not exploring it much, i knew only 2 uses of it that is one to use it in pulao or in sabji with typical tamarind paste and groundnut powder style mixture and was wondering how i can reinvent and style these beans, i found this recipe in one of the food site and modified it a bit to suit indian taste of chinese style cooking the beans.
Ingredients:
500gms Beans chopped in half or whole(Dont chop too finely)
1/2 cup Sweet Corn
1 small Green Onion or White Onion finely chopped
10 cloves Garlic chopped very finely or mashed
1 inch Ginger chopped very finely or mashed
1 tsp Red Chilli paste or powder(Kashmiri mirch preferable)
1 tsp Chilli Sauce
3 tbsp Soya Sauce
2 tsp Cornflour dissolved in 2 cups of water
2+1 tbsp Oil
2 tsp Sesame seeds lightly roasted
Salt to taste
Method:
1. Take 2 tbsp Oil in a Kadhai or wok, add the chopped beans, stir a little so that the beans get coated with the oil, cover the pan and cook the beans on low flame, stir in between every 3-4 mins will take about 10 minutes to cook, once you see little brown spots on the beans and if you press with a spoon it looks soft, they are done, transfer them to a different plate.
2. In the same kadhai, add the remaining 1 tbsp oil, add the onions and saute for a while, add Ginger, Garlic again saute for 1-2 mins.
3. Add Chilli Sauce, Soya Sauce, Red chilli powder(Can eliminate this since we have already added chilli sauce, if you cant take it too hot :)) and mix well, add the cornflour mixture and mix well, stir continuously and the sauce will begin to thicken in 1-2 mins.
4. Add the stir fried beans, corn, salt and saute for a while, once the beans are coated well with the sauce, sprinkle the sesame seeds and serve with paratha or Fried Rice. yum yum...
Tip:
1. Can also be served with a chinese meal as a side dish, for that reduce the cornflour mixture to half of the quantity mentioned here and cook till the sauce dries a bit on the beans.
2. You can also add Schezuan Sauce directly if handy instead of adding garlic and chilli paste separately, will speed up the cooking process a bit.
3. If you want the dish to be more or less tangy, increase or decrease the amount of soya sauce accordingly, or if u want it to be more tangy but dont want too much soya sauce in there you can also add 1 tsp of vinegar in the sauce.
Ingredients:
500gms Beans chopped in half or whole(Dont chop too finely)
1/2 cup Sweet Corn
1 small Green Onion or White Onion finely chopped
10 cloves Garlic chopped very finely or mashed
1 inch Ginger chopped very finely or mashed
1 tsp Red Chilli paste or powder(Kashmiri mirch preferable)
1 tsp Chilli Sauce
3 tbsp Soya Sauce
2 tsp Cornflour dissolved in 2 cups of water
2+1 tbsp Oil
2 tsp Sesame seeds lightly roasted
Salt to taste
Method:
1. Take 2 tbsp Oil in a Kadhai or wok, add the chopped beans, stir a little so that the beans get coated with the oil, cover the pan and cook the beans on low flame, stir in between every 3-4 mins will take about 10 minutes to cook, once you see little brown spots on the beans and if you press with a spoon it looks soft, they are done, transfer them to a different plate.
2. In the same kadhai, add the remaining 1 tbsp oil, add the onions and saute for a while, add Ginger, Garlic again saute for 1-2 mins.
3. Add Chilli Sauce, Soya Sauce, Red chilli powder(Can eliminate this since we have already added chilli sauce, if you cant take it too hot :)) and mix well, add the cornflour mixture and mix well, stir continuously and the sauce will begin to thicken in 1-2 mins.
4. Add the stir fried beans, corn, salt and saute for a while, once the beans are coated well with the sauce, sprinkle the sesame seeds and serve with paratha or Fried Rice. yum yum...
Tip:
1. Can also be served with a chinese meal as a side dish, for that reduce the cornflour mixture to half of the quantity mentioned here and cook till the sauce dries a bit on the beans.
2. You can also add Schezuan Sauce directly if handy instead of adding garlic and chilli paste separately, will speed up the cooking process a bit.
3. If you want the dish to be more or less tangy, increase or decrease the amount of soya sauce accordingly, or if u want it to be more tangy but dont want too much soya sauce in there you can also add 1 tsp of vinegar in the sauce.
Stuffed Onion Masala Recipe.......
Sorry Guys, i dont have the picture for this, but try atleast once, i m sure u'll like it, its my cooking contest winner recipe...
Take baby onions or we call it Vasaiche kande(the hanging onions) here in Mumbai...
Take abt half kg of onions and just like we cut Baingan or Eggplant for the stuffed baingan sabji cut horizontally on both the ends of the onion with a sharp knife, peel off the skin and make deep cross cuts on one end, now after making the cuts it should still be in one piece i mean it should not fall into 4 pieces, i think u got the idea...
Anyway that is the most time consuming task and should be done neatly to get a beautiful vegetable...
For the stuffing,Take:-
50gm Khas khas
100gm Kopra/Khobra(dried coconut grated)
1/2 tsp Hing(Asafoetida)
3 tsp Dhania(coriander) powder
2 tsp Jeera(cumin seeds) powder
1/4 tsp Haldi(turmeric powder)
1/4 tsp Lal Mirch Powder(red chilli powder)
2-3 tsp Gud/Gul(i dnt know what u call it in english) or sugar according to taste
1/2 tsp Amchur Powder
1/2 cup Oil
1/4 tsp Rai, Mohri(mustard seeds)
To make the stuffing:
Roast and grind the khus khus and kopra separately, add the rest of the ingredients except for the oil and rai, mix well and blend it once again if required...
Method:
Fill this stuffing in the cross area that we cut in the onions by just slightly separating it with ur fingers, make sure u dnt break the onion in pieces in the process, abt 1 to 2 tsp filling goes in each onion, depending upon the size of the onion u've chosen.
Now take oil in a kadhai or wok, put mohri or rai, a little haldi powder just for colour and just put the stuffed onions slowly into the kadhai...
dnt put any water into it, and just cover the kadhai and let it cook on natural steam on very slow heat for abt 4-5 minutes, open and check if they are cooked if not, just give it a tender stir and cook it again covering the pan for 4-5 minutes, its ok even if the stuffing comes out of the onions, if required u can also sprinkle ur stuffing directly in the oil, while cooking, to get a little gravy to the dish(The gravy here is not going to be too much in liquid form)...
Garnish it with chopped coriander leaves and spring onion (paticha kanda) if u like and serve hot and enjoy with roti, bhakri, parathas etc...
Take baby onions or we call it Vasaiche kande(the hanging onions) here in Mumbai...
Take abt half kg of onions and just like we cut Baingan or Eggplant for the stuffed baingan sabji cut horizontally on both the ends of the onion with a sharp knife, peel off the skin and make deep cross cuts on one end, now after making the cuts it should still be in one piece i mean it should not fall into 4 pieces, i think u got the idea...
Anyway that is the most time consuming task and should be done neatly to get a beautiful vegetable...
For the stuffing,Take:-
50gm Khas khas
100gm Kopra/Khobra(dried coconut grated)
1/2 tsp Hing(Asafoetida)
3 tsp Dhania(coriander) powder
2 tsp Jeera(cumin seeds) powder
1/4 tsp Haldi(turmeric powder)
1/4 tsp Lal Mirch Powder(red chilli powder)
2-3 tsp Gud/Gul(i dnt know what u call it in english) or sugar according to taste
1/2 tsp Amchur Powder
1/2 cup Oil
1/4 tsp Rai, Mohri(mustard seeds)
To make the stuffing:
Roast and grind the khus khus and kopra separately, add the rest of the ingredients except for the oil and rai, mix well and blend it once again if required...
Method:
Fill this stuffing in the cross area that we cut in the onions by just slightly separating it with ur fingers, make sure u dnt break the onion in pieces in the process, abt 1 to 2 tsp filling goes in each onion, depending upon the size of the onion u've chosen.
Now take oil in a kadhai or wok, put mohri or rai, a little haldi powder just for colour and just put the stuffed onions slowly into the kadhai...
dnt put any water into it, and just cover the kadhai and let it cook on natural steam on very slow heat for abt 4-5 minutes, open and check if they are cooked if not, just give it a tender stir and cook it again covering the pan for 4-5 minutes, its ok even if the stuffing comes out of the onions, if required u can also sprinkle ur stuffing directly in the oil, while cooking, to get a little gravy to the dish(The gravy here is not going to be too much in liquid form)...
Garnish it with chopped coriander leaves and spring onion (paticha kanda) if u like and serve hot and enjoy with roti, bhakri, parathas etc...