METHI MATAR MALAI(FENUGREEK LEAVES & GREEN PEAS IN CREAMY CURRY)

METHI MATAR MALAI

Winters have arrived and so have the colours in the markets. But green is evergreen. This is a vegetarians delight. Creamy, spicy just a bit sweet with a hint of bitterness from fresh fenugreek leaves makes it a treat to palate.
So here’s presenting my way
METHI MATAR MALAI
RECIPE LINK
https://youtu.be/zjVnZoVx_5g
RECIPE
Ingredients

  • 1 small bunch of fenugreek leaves(methi)
  • 1/2 cup green peas.
  • 1 medium onion
  • 6-8 garlic cloves
  • 1/2 inch ginger piece
  • 2 green chillies
  • 1tsp poppy seeds (khus khus/ posto)
  • 6-8 cashewnuts
  • 1 tsp Sugar
  • Salt to taste
  • 2tsp butter
  • 1tsp oil.
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp cumin seeds(jeera)
  • 1/4 cup fresh cream
  • 1/4 cup milk

METHOD

  1. Remove the stems from methi n wash the leaves well. Now chop the fenugreek leaves finely. Sprinkle some salt and keep aside.
  2. Blanch the green peas in boiling water for 7-8 minutes. Drain and wash with tap water. Set aside.
  3. In a mixer jar, add roughly chopped onion, ginger, garlic, green chillies, cashewnuts, melon seeds and poppy seeds. Grind into a fine paste by adding some water.
  4. Heat a wok. Add oil and butter. Add cumin seeds and let this crackle.
  5. Now add the paste (made in step 3). Cook till the oil leaves the masala. Add the blanched peas.
  6. Squeeze the methi leaves to remove the moisture from them. Add to the wok. Mix well.
  7. Add garam masala powder and cumin powder. Adjust seasonings.
  8. Finally add the fresh cream & milk. Cook for 2-3 minutes and its done.
  9. Serve hot with paratha or naan

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CHICKEN RUSSIAN KEBAB


CHICKEN RUSSIAN KABAB

Crispy crunchy from outside and soft juicy from within. Basic recipe calls for addition of onions too, but coz I, at times, make in bulk & freeze so avoid using onions. And i have added a dash of cheese to make it more appetizing for kids.
Recipe Link
https://youtu.be/1nOq8_Sz5ns

RECIPE

  • Boneless chicken 250 gms, (boil & shred using fork)
  • Potatoes 2 medium, (boiled & mashed)
  • Green peas 1/2 cup, (blanch & mash)
  • Capsicum, green 1 small, (finely chopped)
  • Carrot 1 medium, (grated)
  • Garlic 6-7 cloves
  • Ginger 1 inch
  • Green Chilli 2
  • Salt as per taste
  • Maida 1 tbsp, roasted
  • Lime juice 1 tbsp
  • Cheese 1/4 cup, (grated)
  • Fresh coriander 1/4 cup (finely chopped)
  • Oil for shallow frying & 1 tsp for cooking veggies

FOR COATING KABABS

  • Eggs 2
  • Vermicelli (sevayi) 1 cup

Method

  • Grind garlic, ginger & green chilli to a paste
  • Heat 1 tsp oil in a pan. Add the ginger garlic chilli paste and saute for 30 seconds on medium flame
  • Next add the capsicum & carrot and saute them until soft.
  • Then goes the shredded chicken, mashed potato & mashed green peas.
  • Cook for a 2 minutes.
  • Add roasted maida, and salt. Mix well & cook for 2 minutes.
  • Switch off the gas and then add lime juice and mix well. Allow the mixture to cool completely.
  • When the mixture cools, add grated cheese & fresh coriander. Mix well.
  • Grease palms with little oil and make kababs of desired size and shape.
  • Now break the eggs, add a pinch of salt and whisk them.
  • Now first dip the kabab in egg mix and then coat with vermicelli. Do the same for all the kababs.
  • Heat 4 tbsp oil in a pan, shallow fry the kababs till they turn golden brown on both sides.
  • Serve hot with green chutney & tomato sauce.


MUTTON BADAMI KORMA 

With Eid-u-Adha around,  here is one royal recipe which can be made easily. Korma was a  popular curry amongst the Nawabi & Nizams.  The creamy texture of the gravy and the soft succulent meat pieces makes it the most loved curry to all.  I love making korma because it’s a hassle free process.  Even you should try it once. Here’s my take on this fingerlicking korma recipe

Korma lovers in the house, give a cheer.
MUTTON BADAMI KORMA

Check out the video recipe bere

1. 1kg. Mutton on bone,  1 tsp salt,  2 heaped tablespoon ginger garlic chilli paste(10-12 garlic cloves,  1 inch piece of ginger &  2-3 green chillies) , 1/2 cup of raw papaya and 1 cup thick curd. Keep aside to marinate for 1 hour(if keeping on kitchen counter) or 2 hours if in refrigerator.

Overnight marination in refrigerator is always best.

2. Slice 2 onions and fry them crisp. Drain on absorbent paper. Once they cool, crush or grind them.

3. In the same pan take 3-4 tbsp oil, add whole spices(elaichi, zeera, tejpatta, badi elaichi, Kali mirch, dalchini,etc). Saute for 30 seconds.

4. Now add marinated mutton pieces and bhuno till they change colour. In the left over marinate add dry spices(haldi 1/2tsp, Kashmiri all mirch 1 tbsp, dhaniya pwd 2 tbsp, zeera powder 1 teaspoon).

Mix and add to the mutton. Cook till the the oil starts to separate from the mutton.

5. At this stage add 750 ml(2&1/2 glass) warm water. Bring it to boil. Then lower the flame. Cover and cook until mutton if almost cooked.

Roast 15-20 almonds and powder them.

6.  Add the roasted almond powder,  rushed brown onions and 1 tbsp garam masala powder.

7. Mix and cook for 5-7 minutes. Serve with naan/roti and rice.

SHAHI WHITE CHICKEN KORMA 

So here’s me back back with a yummy weekend curry recipe. A creamy silky recipe whose taste would linger in your mouth for a really long time. 

SHAHI WHITE CHICKEN KORMA 

  • 1. Roughly chop 2 medium onions &  boil with 1 cup of water.  Cool and grind to fine paste. 
  • 2. In a pan heat 2 tbsp ghee(can use oil also).  Add 3-4 hari elaichi,  1 badi elaichi,  5-6 cloves &  1 inch dalchini.  Let then splutter. 
  • 3. Add the onion last,  1 tbsp ginger garlic paste and 3-4 green chillies(I used less spicy).  Saute for a while till raw smell us gone.  Do not let the paste change its colour. 
  • 4.Mix 300 ml milk & 100gms curd n keep aside for 10 minutes. 
  • 4. Add 500gms boneless chicken or 750-800gms chicken on bone.  Add 1/4 tsp salt and saute on high flame till the chicken turns white. 
  • 5. Lower the flame &  then add milk curd mix.  Stir and let the chicken cook in the covered pan. 
  • 6. Soak 12-15 cashews and 8-10 Almonds.  Peel Almonds after soaking.  Grind to a fine paste. 
  • 7. To the cooked chicken add the almond Cashew paste,  2 tbsp kasuri methi, 1/2 tsp black/white pepper powder,  1/2 cup water mix and cook for 3-4 minutes. 
  • 8. Adjust salt.  Mix and serve with roti/rice

ANDA GHOTALA

What is life without street food? Being Mumbaikar eating pani puri at a stall or having a vada paav as take away is very common thing. So presenting today a famous surati street food ANDA GHOTALA. This can be eaten for breakfast, brunch or at dinner.

Video recipe

https://youtu.be/MORR8zfBfJ8

RECIPE:-
Ingredients:-

  • 4 eggs boiled and grated
  • 1 raw egg for gravy
  • 2medium onions finely chopped
  • 1 capsicum finely chopped
  • 1/4 cup processed cheese grated.
  • 2 medium tomatoes finely chopped
  • 5-6 garlic cloves roughly chopped
  • 2 green chillies slit
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Paav bhaji masala ( I prefer rasoi magic masala)
  • 2 tablespoon oil
  • 25gms amul butter
  • Salt to taste.
  • 4 tbsp green coriander chopped

METHOD

  1. Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
  2. Add chopped onions and cook them until light golden.
  3. Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
  4. Next goes in, the tomatoes and capsicum followed by red chilli, turmeric and coriander powder. Also add a pinch of salt to release the moisture.
  5. Let this cook until tomatoes are pulpy and oil starts separating.
  6. Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
  7. Finally crack the raw egg, beat it slightly till the yolk and whites combine. Add this to the pan and cook on high flame fo 30-40 seconds.
  8. Remove in a serving plate and add a dollop of butter, cheese and green coriander. Serve with toasted paav and a sunny side up.

** Note use minimal amount of salt as the butter and cheese are already salty.

LOW CALORIE DAHI VADA

LOW CALORIE DAHI VADA

Yet another recipe very popular in many of our homes .. DAHI VADA or DAHI BHALLEY commonly called in some parts of North India.
We, the generation of today is very much health conscious and find healthier ways to make variety of recipes. So how can Dahi vada become healthy. Simple skip the deep frying of vadas and you get the healthiest version of this dish.

Here is my version of the famous DAHI VADA with negligible amount of oil. I cooked them in APPE PAN. You can also steam these like idlis. For a video demo kindly click the link below

https://youtu.be/1LSLGzIHfuw

RECIPE
Ingredients

  • 1 cup split black gram(urad dal)
  • 1/2 teaspoon salt (optional)
  • A pinch of Hing/asafoetida
  • 1/4 teaspoon jeera powder
  • 2 cups of low fat dahi/curd
  • 1/4 cup of milk
  • 4 tablespoon powdered sugar

FOR GARNISH

  • Red chilli powder
  • Jeera powder
  • Chat masala
  • Tamarind chutney(optional)

METHOD

  1. Soak 1 cup urad dal in 3 cups of water for 3-4 hours. Once soaked drain excess water and grind it to a thick paste.
  2. To this add salt, jeera powder and hing. Whisk this vada paste well with the help of a spoon or using hand for a good 3-4 minutes. Cover and keep aside for 15 minutes.
  3. In the mean time, prepare the sweet dahi that is used to dip these vadas. Mix together curd, milk and sugar. Set aside.
  4. After 15 minutes you will see the batter is light and fluffy. Give it a mix for last time before cooking.
  5. Now, heat the APPE PAN and brush with very little oil. Spoon the batter into the sections provided. Let one side cook on a low flame for about 4minutes.

Turn these vadas using a fork or a chopstick. Let it cook on the other side too for a couple of minutes.

  1. Once all the vadas are done, in a serving plate pour some sweet dahi on the base. Now arrange these vadas and pour the rest of the dahi.
  2. *** See to it that the vadas are covered with dahi. Press them a bit with the help of a spoon or spatula for the dahi to be soaked in them.
  3. Garnish with red chilli powder, jeera powder, chat masala and tamarind chutney.

    VADA PAV-MUMBAI STREET FOOD

    VADA PAV – MUMBAI SPECIAL

    Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
    Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.

    RECIPE

    Ingredients

    • 5-6 medium sized potatoes
    • 6-8 garlic cloves
    • 1/2 inch ginger
    • 1-2 green chillies
    • 1 tablespoon oil + for deep frying vadas
    • 1/2 teaspoon mustard seeds
    • 1 sprig of curry leaves
    • A pinch of asafoetida/hing
    • 1/4 teaspoon turmeric powder/haldi
    • Salt as per taste

    FOR COATING BATTER

    • 1 & 1/2 cup Chickpea flour/besan
    • 1/2 teaspoon salt
    • 1/4 teaspoon asafoetida/hing
    • A pinch of baking soda
    • 1/2 water or as per requirement.

    FOR THE RED CHUTNEY

    • 1 medium sized onion, sliced
    • 3-4 garlic cloves
    • 3-4 whole dry red chilli
    • 1/2 teaspoon cumin seeds/Jeera
    • 2 tablespoon grated dry coconut
    • 1 tablespoon sesame seeds/til
    • Salt to taste

    METHOD

    MAKING THE RED CHUTNEY

    1. ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
    2. ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
    3. ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.

    MAKING THE VADAS

    1. ◆Boil the potatoes until tender and cooked. Peel and mash them.
    2. ◆ Crush ginger, garlic and green chillies using mortar and pestle.
    3. ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
    4. ◆Add this mixture to the mashed potatoes. Add salt.
    5. ◆Combine everything well. Make medium sized balls and set aside.
    6. ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
    7. ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
    8. ◆Dip the vadas in the batter and coat from all sides.
    9. ◆Fry until golden brown and crisp from all sides.
    10. ◆Also fry few green chillies and drain sprinkle some salt on them.

    Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.

    SPROUT TOASTS

    ​SPROUT TOASTS

    RECIPE 
    Ingredients 

    • 8 slices brown bread
    • 1 & 1/2 cup boiled sprouted Turkish gram( mothh/mathki) or any other sprouted pulses
    • 1 medium potato boiled.
    • 1 small onion finely chopped(optional)
    • 1 tsp chaat masala
    • Salt to taste
    • 1 beetroot boiled and sliced
    • 1 medium capsicum sliced
    • 1/2 cup processed cheese grated (optional)
    • 4-5 tbsp mayonnaise 
    • 4-5 tablespoon Green Chutney
    • 5 tbsp Tomato ketchup
    • Butter for toasting sandwich.

    METHOD.

    1. In a bowl mash the potato, add boiled sprouts, chaat masala, chopped onions, cheese and salt. Mix well and keep aside.
    2. Take bread slices and trim off the edges. Apply green chutney on 4 slices and mayonnaise on other 4.
    3. Spread the mixture generously on the slices spread with mayonnaise. 
    4. Top with sliced beetroot and capsicum. Place the chutney coated bread.  You can put a slice of cheese for extra flavour.
    5. Apply butter on both sides and toast till nicely browned.
    6. Serve with tomato ketchup and chutney.

    WHEAT NAAN(TANDOORI NAAN WITHOUT TANDOOR)

    ​WHEAT NAAN ON STOVE TOP

    Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
    Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.

    RECIPE

    Ingredients

    • 2 cups Wheat flour(atta)
    • 1 tablespoon oil
    • 1 cup curd(dahi)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • Warm water to Knead dough

    *** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.

    METHOD

    https://youtu.be/jqjXXC8XdxE

    1. In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
    2. Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
    3. After 30 minutes divide this dough into equal sized balls (approximately 8-10). 
    4. Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
    5. Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
    6. Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.

    *** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.

    Rest the dough for approximately 1 hr or till it doubles in volume.

    BAIDA ROTI (EGG &MINCED MEAT STUFFED FLAT BREAD)

    BAIDA ROTI

    A well-known street food from Mumbai. The name is derived from its typical Mumbai accent(BAMBAIYA BHASHA). Baida means ‘egg’ and hence Baida roti means a flat bread stuffed with eggs and flavourful and spicy minced meat. I have used a mixture of refined flour and wheat flour.
    RECIPE

    Ingredients

    FOR THE STUFFING

    • 500gms minced meat(lamb/chicken)
    • 3 tablespoon oil
    • 1 large onion finely chopped
    • 1 tablespoon Ginger finely chopped
    • 1 tablespoon Garlic finely chopped
    • 2 tablespoon of chaat masala
    • 1 tablespoon Garam Masala
    • 2 green chillies finely chopped
    • Salt to adjust seasonings
    • 1/4 cup Green coriander, finely chopped
    • 1/4 cup mint leaves, finely chopped.
    • 6 eggs

    FOR THE ROTI/OUTER COVERING

    • 1 cup all purpose flour(maida)
    • 1 cup wheat flour(atta)
    • 1 teaspoon salt
    • 1 tablespoon oil
    • Water for kneading.
    • Oil/ghee/butter for shallow frying.

    METHOD

    • 1. Wash and drain excess water from the minced meat(kheema.. I used lamb meat)
    • 2. Heat oil in a pan. Add chopped onions and saute till golden brown. Then add the ginger and garlic and saute on high for 30 seconds.
    • 3. Add kheema and saute well. Lower the flame and let the kheema cook completely.
    • 4. To this add chat masala, garam masala, coriander powder, salt, chopped coriander n mint leaves. Mix well and set aside to cool
    • 5. FOR DOUGH
    • In a mixing bowl, sift both maida and atta. Add salt and oil and mix well. Knead a soft dough(like we Knead for paratha) and set aside to rest for 20 minutes.
    • 6. In another bowl, break all the eggs , add salt and whisk well.
    • 7. Once the kheema is cooled completely and the dough is rested sufficiently, then it’s time to make our baida Roti’s.
    • 8. Divide the dough into equal sized balls (approximately 10-12).
    • 9. Now dust some flour on the rolling surface and roll out a thin 8 inch diameter roti. Pull from 4 corners to give a rough square shape.
    • 10. Now spread 2 tablespoons of kheema mix . Also add 2 tablespoon of the whisked egg.
    • 11. Heat a shallow fry pan on medium flame. Fold carefully all the sides to form a square.
    • 12. Transfer the roti on the pan taking care that roti doesn’t break. Shallow fry using oil on low to medium flame till both sides become crisp.
    • 13. Cut into smaller squares or triangles and serve with green chutney and sauce.