METHI MATAR MALAI

 

Prep Time: 15 mins

Cooking Time : 15 mins

Serve : 2

INGREDIENTS
Mattar or peas  -   1 cup
Chopped methi  -   1 cup
Green chillies      -  3
Tomato         -   1
Cashew nuts   -  5 - 6
Cinnamon        -  1 inch stick
Cloves   -       2
Malai or cream     -  1 tsp
Garam masala      -    a pinch
Salt   -        to taste
Oil       -  1 tbsp
Poppy seeds -      2 tbsp
Cardamom -  2

METHOD
  Boil the methi and green peas with one cup of water and salt.Drain the water and keep aside.
 Heat oil in a pan, add cinnamon,cardamom and cloves and saute.
 Blend the green chillies, cashew nuts,tomato and poppy seeds to make a paste.
 Add the paste in a pan and saute for 3-4 mins.
When the oil separate from the spices add methi, peas and malai and stir continuously.
Add garam masala and salt.
  Serve it.

PANEER PARATHA

 

Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour - 1 cup
Salt  - to taste
Onion seeds - 1/4 tsp
Carom seeds - 1/4 tsp
Clarified butter - 1 tbsp for kneading the dough
Clarified butter - 2 tbsp
For stuffing
Grated paneer  - 1 cup
Finely chopped onion - 1
Grated ginger and green chilly  -  1 tsp
Green coriander leaves - 2 tbsp

Crushed carom seeds  -  1/4 tsp
Crushed onion seeds  - 1/4 tsp
Salt  -  to taste


METHOD
Take a large bowl combine all the above listed stuffing ingredients
Now stuffing is ready.
Take a large bowl combine wheat flour,carom seeds,onion seeds,1 tbsp clarified butter and salt and mix well.
Make a soft dough with the help of water.
Keep aside for fifteen mins.
Divide the dough into balls stuff  one tbsp paneer stuffing into the ball
Seal the edges and roll out.
On a heated pan make paratha applying clarified butter on both the sides.
Serve hot

CORN PALAK

 

Prep Time : 20 mins

Cooking Time : 15 mins

Serves  : 2

Prep Time : 15 mins
Cooking Time : 15 mins ki
Serve : 2

INGREDIENTS

Spinach / palak puree   -  1 bowl
Chopped spinach   -   1 bowl

Chopped ginger   - 1 tsp

Chopped garlic  - 1tsp

Corn  - 1/2 bowl

Chopped green chilly   - 1/2 tsp

Red chilly powder   -  1/4 tsp

Salt   -  to taste

Cream   - 2 tbsp

Clarified butter - 2 tbsp

Cumin seeds    -  1/2 tsp
Tomato paste - 1 tomato

METHOD
Wash, chop and blanch the spinah and also blanch the sweet corn
Make the puree of one cup of chopped palak

Heat clarified butter in a pan.

Add ginger garlic  and saute for 2 - 3 mins.'

Add green chilly,red chilly powder ,and mix well.
Now add spinach / palak puree and saute for 3 - 4 mins.
Add blanched spinach and sweet corn and mix well
Add half cup of water  and tomato paste and mix well
Add fresh cream and mix well
Serve hot with chapatis.

APPLE DATES AND NUTS SMOOTHIE

 

Prep Time : 15mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Chopped apple - 1
Chopped almonds  -  4
Dates - 2
Milk  -  1 cup
Mint leaves - for garnishing

METHOD
Wash and chop the apple  crush the almonds
Take a blender  add  milk, apple, dates and crushed  almonds and blend  to make  smooth. 

Pour the apple smoothie in the serving  glass  garnish with mint leaves.

RAJMA MASALA

 

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Rajma / red kidney beans  -  250 gms
Water  -  2 cup
Chopped onion  -  1 medium size
Onion paste - 1 onion
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Kashmiri mirch powder - 1 tsp
Tomato paste - 1 tomato
Chopped tomato - 1
Clove   -  2 - 3 clove
Black pepper   -  2 - 3
Cumin seeds - 1/4 tsp
Cardamom powder  -  1/4 tsp
Cinnamon  -  1 inch stick
Garlic cloves - 2 - 3
Salt  -  to taste
Oil  - 2 tbsp
Clarified butter - 1/4 cup


METHOD
Wash and soak red kidney beans/rajma over night.
Pressure cook with red chilly powder,salt and two cup of water for 10 mins.
Once cooled,reserve the rajma water.
Heat oil in a pressure cooker,add sliced onion and saute until brown.
Take a blender add onion,ginger garlic paste,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a paste and add in the pressure cooker and saute for 4 - 5 mins. now add turmeric powder,coriander powder and kashmiri mirch powder and two tbsp water and mix well.
Now add tomato paste and saute until oil leaves the pan.
Add boiled rajma/red kidney beans and mix well and now add boiled rajma water and salt and cover the lid and pressure cook  for five mins.
Heat clarified butter in a pan and add garlic cloves and chopped tomato and cook in a slow flame for few mins now turn off the flame and add red chilly powder and add in the rajma masala.
Serve hot with chapaties.