Matar Paneer (Green Peas with cottage cheese)

What a rich and delicious recipe it is. The gravy prepared in it just too yummy. My husband is not a great lover of peas and cottage cheese both but when the veggie is prepared this way he simply loves it.

Let us start cooking!!!

Ingredients:
Green peas: 1 cup
Cottage cheese: 50 gm (cut into small cubes)
Onion: 1 medium (roughly chopped)
Tomatoes: 2 medium (roughly chopped)
Garlic: 2-3 cloves
Ginger: 1 tsp grated
Cloves (laung): 2-3
Black peppercorns (kali mirch): 3-4
Cinnamon powder: ½ tsp
Cashews: 4-5
Green coriander leaves: 1 tbsp (washed and chopped)
Chat masala: 1 tsp
Ghee: 2 tbsp
Asafetida: a pinch
Mustard seeds: ½ tsp
Cumin seeds: ½ tsp
Fresh cream: 1 tbsp
Sugar: a pinch
Kasoori methi: ¼ tsp
Red chilli powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Salt as per taste
Water: 1 cup

Method:
1. In a grinder, grind together, tomatoes, onion, ginger, garlic, cashews, coriander leaves, laung, kali mirch, dalchini powder, chat masala, to a fine paste.
2. Heat ghee in a pressure cooker. Add asafetida and mustard seeds. Let them splutter.
3. Now add cumin seeds and fry for a few seconds.
4. Add the mixture just made.
5. Let it cook till the ghee separates from the mixture.
6. Now add water. Let it boil.
7. Add red chilli powder, coriander powder, turmeric powder and salt. Let it cook for a few minutes.
8. Now add the peas and close the lid of cooker.
9. Let the cooker blow 1 whistle on high flame and 3 on low.
10. Let the pressure release by itself.
11. Add fresh cream, sugar and kasoori methi. Mix well.
12. Add paneer cubes and cook for 1-2 minutes.
13. Garnish with coriander leaves and serve hot with naans, kulcha etc.

Tips:
1. After adding paneer, do not cook for too long as this will make the paneer hard.
2. I prefer making it directly in cooker as the procedure becomes quite fast.
3. The quantity of water can vary depending upon the consistency of the gravy you require.

See you soon with a new recipe till then Happy Cooking!!!

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Spinach Parantha

I love any recipe made out of spinach; let it be simple paranthas only. It is yum yum :)

Let us start cooking!!!

Ingredients:
Spinach: 1 cup (washed and finely chopped)
Whole wheat flour: 2 cups
Gram flour (Besan): 1 tbsp
Maize flour (makki ka atta): 1 tbsp
Red chilli powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ½ tsp
Cumin seeds: 1 tsp
Asafetida: 1 pinch
Salt as per taste
Carom seeds (ajwain): ½ tsp
Sesame seeds: 2 tsp
Lemon juice: 1 tsp
Sugar: 1 pinch
Fennel seed powder (saunf): 1 tsp
Ginger: 1 tsp (shredded)
Green chillies: 1 (de-seeded and finely chopped)
Chat masala: 1 tsp
Water: around 2 tbsp
Ghee to make paranthas

Method:
1. Mix all ingredients except water together in a big bowl.
2. Knead nicely.
3. If it is not getting kneaded properly then add little water at a time and knead again.
4. Let it rest for half an hour.
5. After that, knead the dough again and divide into 5-6 portions.
6. Take one portion. Apply some dry flour and make a small circle of 4 inches. Apply ghee on it and fold into half. Again apply ghee and fold. So you’ll get a small triangle shape.
7. Now roll out into a big thin circle with the help of little flour.
8. Cook the parantha on a tava (griddle) using little ghee until both sides are golden brown.
9. Repeat with the remaining dough.
10. Serve hot with curd, chutneys, pickles or ketchup.

Tips:
1. Spinach tends to release water when mixed with salt, so be careful while kneading the flour.
2. You can use spinach puree instead of chopped spinach. I like using chopped spinach as this way you get to eat more spinach.

See you soon with a new recipe till then Happy Cooking!!!

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Matar Patta Gobhi ki sabji (Cabbage Green pea dry vegetable)

Cabbage with green peas is another good combination. When you want to try out some simple veggies try this one out, tastes great.

Let us start cooking!!!

Ingredients:
Cabbage: 2 cups shredded and washed with warm water
Green peas: ¼ cup (washed)
Oil: 1 tbsp
Asafetida: a pinch
Mustard Seeds: ¼ tsp
Cumin Seeds: ½ tsp
Garlic-Ginger Paste: 1 tsp (Optional)
Onion: 1 medium finely chopped (Optional)
Red Chilly Powder: ½ tsp
Coriander Powder: 1 tsp
Turmeric Powder: ¼ tsp
Curry Leaves: 5-6
Coriander Leaves: 1 tbsp finely chopped
Salt as per taste

Method:
1. Heat oil in a heavy bottomed kadai. Add mustard seeds and let them splutter.
2. Add curry leaves, asafetida and cumin seeds. Fry for a few seconds.
3. Now add ginger-garlic paste and fry till the raw smell has gone off.
4. Fry the onions till translucent.
5. Add cabbage and green peas, red chilly powder, coriander powder, turmeric powder and salt. Mix well.
6. Cover it with a plate and let it cook 12-15 minutes stirring occasionally in between.
7. If you feel that the veggies are sticking to the kadai then add a tbsp of water. Mix well and let it cook covered.
8. Check if the vegetable is done or not by pressing the pea. If it gets mashed easily then sabji is done.
9. Add a few drops of lemon juice and stir well.
10. Garnish with coriander leaves and serve hot with roti.

Tips:
1. As an addition you can add tomatoes also to add a flavor to your recipe.
2. Always keep the flame on low.
3. Use minimum water otherwise the vegetable will turn soggy.

See you soon with a new recipe till then Happy Cooking!!!

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Torai (Ridge Gourd) in tomato gravy

It is also one among the most commonly cooked veggie in my house. I like the taste of raw torai provided it is sweet. ;-).

Let us start cooking!!!

Ingredients:

(Makes 2 bowls)

Torai: 1 big (washed, peeled and cut into small pieces)

Ghee: 1 tbsp

Asafetida: a pinch

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Ginger garlic paste: ½ tsp (Optional)

Onion: 1 medium finely chopped (Optional) 

Tomato: 1 medium finely chopped

Red chilli powder: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: ½ tsp

Water: 2 tbsp (or as required)

Coriander leaves: 1 tbsp (washed and finely chopped)

Salt as per taste

Method:

1. Heat ghee in a kadai.

2. Add asafetida and mustard seeds.

3. When the crackling stops add cumin seeds and fry for a few seconds.

4. Add ginger garlic paste. Fry till the raw smell has gone.

5. Add onion and fry till translucent.

6. Add red chilli powder, turmeric powder, coriander powder and salt. Mix well.

7. Now add tomatoes and fry till the ghee separates from it.

8. Add torai to it, mix well, cover with a plate and let it cook for 13-15 minutes while stirring occasionally. Check if water is required then add it.

9. Check if the torai is done by cutting it with the spoon.

10. Garnish with coriander leaves and serve hot with chapattis, paranthas etc.

Tips:

1. You can use oil instead of ghee.

2. You can make this veggie in pressure cooker also. The procedure remains the same. Let the cooker take one whistle on high flame on 2 on low. Switch off the flame and remove the pressure. This will help in retaining the green color of the veggie.

3. Torai tends to lose water so use water wisely.

4. The quantity of water to be added can vary as sometimes the torai is very soft (so less or no water required) and other times very hard.

See you soon with a new recipe till then Happy Cooking!!!

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Masala Bhindi (Okra)

It was one among my school days tiffin sabji. It’s very simple to make and tastes very nice. If you are falling short of time then this veggie can come as a life saver.

Let us start cooking!!!

Ingredients:
Ladyfinger (Bhindi): 250 gms (washed)
Oil: 2 tbsp
Asafetida: a pinch
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Turmeric powder: 1 tsp
Coriander powder: 2 tsp
Red chilli powder: 1 tsp
Dry mango powder (Amchoor): ½ tsp
Coriander leaves: 1 tbsp (washed and finely chopped)
Salt as per taste

Method:
1. Dry up the bhindis properly with the help of cloth.
2. Remove both the corners of it and cut into small pieces. Keep aside.

3. Heat oil in a heavy bottomed kadai.
4. Add asafetida and mustard seeds.
5. Fry for a few seconds.
6. Now add cumin seeds and fry for a few seconds.
7. Add the bhindi to it.
8. Add salt and turmeric powder.
9. Mix well.

10. Cover it with a plate and let it cook for about 10-12 minutes, occasionally stirring it.
11. Remove the cover. Add coriander powder, chilli powder and amchoor powder. Mix well. Check if the bhindi is cooked or not by cutting it with the spoon only.

12. Cook uncovered for another 1-2 minutes.
13. Garnish with coriander leaves and serve hot with parathas.

Tips:
1. Make sure the bhindis are wiped out dry otherwise it will be sticky.
2. While cooking if you feel that the bhindi is sticky only then add a few drops of lemon juice.
3. Do not over stir the bhindi otherwise seeds will come out it.
4. After frying cumin seeds you can fry garlic and onion and then make the bhindi in the above stated manner.

See you soon with a new recipe till then Happy Cooking!!!

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Ragi (Nachni) Roti

It is a super food with numerous health benefits. Many things can be made with ragi like halwa, idli, uthappam, dosa, cookies and many more. If you do not like one preparation like halwa then go for some other option like cookies. I am sure you’ll love eating it.
This is pure ragi roti. No other flour is mixed into it. There is a trick while kneading the ragi flour with water.
My mother used to make lot of rice and makkai papadis. I adopted the same method to make the dough for ragi and so now no broken borders of roti.

Let us start cooking!!!

Ingredients:
Ragi (nachni) flour: ¾ cup, 2 tbsp for rolling the rotis
Water: 1 cup
Ajwain (Carom seeds): a pinch (Optional)
Ghee: ½ tbsp
Salt as per taste

Method:
1. Take water in a pan and boil it.
2. Add salt, ghee and ajwain to it.
3. Switch off the flame and add the flour to it. Mix well.
4. Let it cool.
5. Grease your hands with ghee and knead the dough.
6. Divide the dough into 4 equal portions.
7. Roll rotis and cook them on tawa from both the sides and puff up on the flame.
8. Apply ghee. (Optional)
9. Serve hot with any vegetable or curry.

Tips:
1. I find the flour and water proportion absolutely fine. But in case if you feel you are not able to knead the dough then add more of flour.

See you soon with a new recipe till then Happy Cooking!!!

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