Matar-Usal

Ingredients

2 Cups green peas
1-2 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Tea spoon haldi
1.5 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala (optional)
1 Tea spoon dhania powder
2 small pieces of imli
3 Tea spoons of gud (optional)
1/4 Cup grated dry coconut
Salt to taste
Finely chopped hara dhania for garnishing

Process

Boil the peas in little water with a pinch of salt till cooked.
Soak imli in water for some time, squeeze and strain the pulp.
Heat oil in a pan and add rai.
Add haldi, mirch and hing.
Pour 3-4 cups of  hot water.
Add garam masala, dhania powder, imli pulp, gud, coconut and salt.
Allow it to boil for 2-3 minutes.
Add the boiled matar and cook for 2-3 minutes on medium flame.
Garnish with hara dhania.
Serve hot with bread or rice.

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Peas Pulao

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
1/2 cup peas
1 Table spoon oil / Ghee
7 Kali mirch (black pepper)
4 Laung (cloves)
5-6 kaju chopped (optional)
8-10 kishmish (Raisins) (optional)
Salt to taste

Process

Boil peas in salt water, till cooked. Strain and keep aside. This water can be used to cook rice.
Heat oil in a pan, and add pepper and cloves.
Add rice and sauté for a minute.
Pour hot water and add salt.
Cook on high flame initially and then cover and cook on low flame to get long rice grains.
Add peas, kishmish and fried cashews.
Serve with raita or chole.

Mix-Veg Paneer Paratha

Ingredients

For filling:

5-6 aloo (potatoes) boiled, peeled and mashed
2 cups crumbled paneer
1/4 cup peas
1 carrot grated
1/4 cup finely chopped capsicum
1/4 cup finely chopped cauliflower
1 Hari mirch (green chilli) finely chopped
1/2 inch adrak (ginger)
2 Tea spoon saunf (fennel seeds)
1/2 Tea spoon dhania powder (coriander seed powder)
2 Table spoon finely chopped hara dhania (coriander leaves)
1 Tea spoon lal mirch (optional)
1/2 Tea spoon amchur (optional)
Salt to taste
Oil

For cover:
3 cups aata (wheat flour)
3 tablespoons curd
1 teaspoon mangrel
Pinch of salt
2 Tea spoon oil

Process

Take the aata in a bowl.
Add salt, curd, mangrel and oil.
Mix well and knead soft flour adding little water at a time.

Coarsely grind adrak, saunf and peas.
In a bowl mix aloo, paneer, capsicum, cauliflower, carrot, salt, ground masala, hara dhania and all other items.
Divide the dough into 6-7 parts and make balls.
Make cup shape of the ball and stuff the filling generously and seal properly.
Roll out thick paratha, put on tawa, cook on both sides on low flame, apply oil on both sides and make crisp paratha.
Serve with dahi (curd), achar, raita, butter or pudine ki chutney.

Paneer

Ingredients

1 litre milk (preferably cow’s milk)
Juice of 1 or 2 lemons

Process

Heat milk in a vessel.
Continuously stir it so that the cream does not set on it.
Put off the flame once it comes to boil.
Add 1/2 cup water.
Slowly pour the lemon juice while stirring continuously.
As soon as the milk begins to curdle and the whey separates, stop adding lemon juice.
Place a thin cotton cloth (muslin) on a strainer and slowly drain the water, collect the paneer in the cloth and press it by keeping some heavy object on it so that the extra water is removed.
After 5-10 minutes you get a cake of paneer.
Store it in a bowl full of water so that the paneer remains soft .
It can be refrigerated and used whenever required.
Cut it into small cubes or grate and enjoy making various dishes out of it 🙂

Ghee

Ingredients

1 bowl of cream of fresh milk

Process

Collect the cream of fresh milk.
Add a spoon of dahi (curd) and mix well.
Refrigerate
Daily add the fresh cream and mix till the bowl is full.
To the cream add 2 spoons of curd mix well and allow it to curdle overnight.
Next day whip it until the butter separates from the whey.
Drain the whey, pour water and drain it repeat it till the water becomes clear.
Remove the water and heat the butter in a non stick pan on medium flame.
Keep stirring till it becomes ghee.
Put off the flame as soon as light pink residue is seen in the pan or else the ghee will become black.
Strain the ghee in a container.

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