Khoya Matar

Introduction:

This recipe is yet another addition to party dishes. It is excellent for main course and contains the sweetness of green peas with the richness of cashew and evaporated milk.

So try this tasty recipe in this winter season.

Ingredients:

Khoya/Mawa: 1 cup

Green peas (peeled and shelled): 3 cup

Tomatoes(Medium sized): 3-4

Green chillies: 2

Cashew nuts: ½ cup

Red chilli powder: 1 tsp

Turmeric powder: ¾ tsp

Corriander powder: 1 tsp

Fenel seeds powder (saunf): 1 tsp

Garam masala powder: ¾ tsp

Sugar: ¼ tsp

Bay leafs: 2 (optional)

Oil: 4-5 tsp

Salt: to taste

Chopped coriander: for garnishing

Coconut powder: for garnishing

Preparation time: 10 mins

Cooking time: 15 mins

Method:

Wash all the vegetables. Boil water in a pan and add tomatoes and green peas into it. Let them boil for 5 mins without covering. Strain the vegetables. Peel off the skin of the tomatoes and make a smooth paste of it with green chillies.

Heat oil in a pan and add bay leafs to it (if using). When they splutter, Add mawa to it and simmer the flame. Keep stirring and cook the mawa till it changes color and starts becoming granular. Now add all the dry spices to it and cook for 1-2 minutes. Add the peas and tomato paste to it. Give a nice stir to the mixture and cover it with lid. Let the mixture to cook on sim to medium flame for 5-8 mins. Adjust the seasoning and add half broken cashew nuts and sugar to it. Cook again till a thin layer of oil comes over the mixture(5-6 mins). Put off the flame.

Garnish it with chopped fresh coriander and coconut powder. Serve hot with chapatis or Paranthas.

 

Kadhai Paneer

Introduction:

"Kadhai paneer" is an ultimate combination of capsicum and cottage cheese. This curry is really good for those who avoid to eat a lot of gravy dishes. This is so easy to prepare and delicious for day to day servings. I'm telling you the recipe for kadhai paneer without onions and garlic but if you like, you can add onions and garlic to the dish.

Ingredients:

Green Capsicum: 250 gm

Cottage cheese: 150 gm

Tomatoes: 4-5 medium sized

Giner: 1 inch piece

Green chillies: 2 (finely chopped)
Curd:1/2 cup
Fresh cream/malai: 4 tsp
Cumin seeds: 2 tsp
Bay leaf-4
cloves-4
Black peppercorn: 4
Cinamon stick: 1/2 inch piece
Red chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Corriander powder: 2 tsp
Garam masala powder: 1/2 tsp
Black pepper powder: 1/4 tsp
Sugar: 1/2 tsp
Salt: to taste
Oil: 5 tsp
Green corriander: for garnishing
Fresh cream: for garnishing

Preparation time: 20 min
Cooking time: 15 min
Serves for : 4 Persons

Method:

Wash all the vegetables. Soak the paneer in water so that it will get soft. Cut the stem and Deseed the capsicum. cut the capsicum in suitable size square pieces. Finely chop the tomatoes. chop the green chillies. Peel and grate the ginger.

Heat oil in kadhai. Add cumin seeds, bay leaf, cloves, cinamon and black peppercorn to it. Fry till it starts spluttering. Now add chopped tomatoes, green chillies and ginger to the oil and let it cook till the tomatoes get mushy and leaves oil on surface. It will take approximately 3 minute on medium flame. Now add chopped capsicum to it and mix well. Add all the powdered spices and cover the kadhai with lid. let it cook for 5 minuts on slow flame. Open the lid and check that the capsicums are soft. Now add The beaten curd with malai to the kadhai and mix well.Cook for 2 minutes. The mixture will turn into a rich colorful gravy.

Take the paneer out of the water. Cut the paneer into square pieces and add to the gravy. Mix well. Cook for 3-4 minutes or till the paneer is perfectly mixed in gravy. Put off the flame.

Garnish the recipe with chopped green corriander and whipped fresh cream. Serve it with hot chapatis, paranthas and naan.

TIPS:
1. Sugar is added to cut the sourness of curd.
2. You can also make a smooth paste of tomatoes and grren chillies. But the chopped version of tomatoes make it more delicious.
3. Capsicums and paneer can also be deep fried before adding it to the recipes. This will make the curry more quickly, as we do not need to cook till the capsicums are soft but it will result in a more oily dish.
4. Onions and garlic can aslo be added. Add the chopped onions and garlic before adding tomatoes and cook them till it turns golden brown. Then follow the recipes as mentioned above.

Besanwali Bhindi

Introduction:

Lady finger or Bhindi is a popular dry veg. It is cooked in so many ways in different cuisines. I'm telling you a very special yet easy way to prepare bhindi veg with gram flour. It is a very popular way to cook bhindi in marwari cuisine.

Ingredients:

Lady finger(bhindi): 250 gms

Gram flour(besan): 2 tsp

Green chilli: 2

Red chilli powder: 1/2 tsp

Corriander powder: 1 tsp

Fenel seeds powder(saunf): 1 tsp

Dry mango powder: 1/2 tsp

Salt: to taste
Cumin seeds: 1/2 tsp
Asefoetida: a pinch
Lemon juice: 1/4 tsp

Oil: 3 tsp

Scraped coconut: for garnishing

Preparation time: 10 mins

Cooking time: 6-7 mins

Serves for: 2 persons

Method:

Wash and cut each lady finger into 4 halves. Similarly chop the green chillies. Heat oil in a pan. Add cumin seeds and asefoetida. When it starts crackling, add gram flour to it. Fry it on medium flame for a minute stirring continuosly. Add bhindi to it with all the spices and lemon juice. Mix well. cover the pan and cook the veg on low flame for 3-4 mins. Open the lid and mix the veg. Check whether the bhindi is soft or not. If not, cook for 2-3 mins more. Garnish the veg with scraped coconut or chopped corriander.

TIPS:

1. Do not cook the veg on high flame because Bhindis start to get burnt on high flame.

2. Lemon juice is added to avoid the stickiness of lady fingers.

3. Maake sure that besan is well cooked before adding bhindis to it.

4. You can cook the same veg with chopped onions.

Gatte ki sabzi(Gatta curry)

Introduction:

This is one of the most famous rajasthani curry. It is like a star recipe of rajasthani cuisine. Gattas are basically boiled dumplings made up of gram flour and then they are cooked in delicious rich tangy gravy made up of tomatoes and fresh curd. This tastes amazingly delicious with traditional Dal Bati or chapatis.

Ingredients:
For making Gatte:

Besan(gram flour): 1 cup

Oil: 1 tsp
Curd: 1 tsp
Salt: 1/2 tsp
Baking soda: 1 pinch
Ajwain: 1/2 tsp

For curry/Gravy:
Tomatoes: 2 medium sized
Green chilli: 2 medium sized
ginger garlic paste: 1 tsp
Fresh curd: 1 cup
Fresh cream(Malai): 1/4 cup or 3 tsp
Kasoori methi: 1 tsp
Cumin seeds: 1/2 tsp
Asefoetida: 2 pinch
Fenugreek seeds: 1/2 tsp
Red chilli powder: 3/4 tsp
Turmeric powder: 1/2 tsp
Dry corriander powder: 1 tsp
Garam masala powder: 1/4 tsp
Salt: to taste
Oil: 3 tsp
Fresh corriander: for garnishing
Preparation time: 15 mins
Cooking time: 15 mins
Serves for: 3 persons
Method:
For Gatta
Take all the ingredients for gatta in a bowl and mix them properly with hand. Now add little water to knead it into dough. Make a smooth dough out of it by adding sufficient water. Water should be added carefully.

Now make long pipe shaped dumplings out of the dough. Put 4 cups of  water to get boiled on flame. When the water begins to boil, add the dumplings into it and let it boil on medium flame.It will take almost 10-15 mins for them to get cooked. Remove it from the flame and take the gatte out of the water into a plate and cut into suitable sized rings. Keep the water aside to be used in the gravy.

For curry:

Make a paste of tomatoes and green chilli. Heat oil in  the pan. Add cumin seeds, asefoetida and fenugreek seeds. When it starts sprinkling, add tomato paste and ginger garlic paste and let it cook on medium flame for 3-5 mins. Stirr ocassionally. Add kasoori methi into it. Make a smooth paste of rest of the ingredients. USe the Gatta water to make it thin. Add the paste in to the tomato paste and keep stirring for few mins. You can use more water depending upon the consistency you require for the gravy.Add the gattas into it. Let the gravy to get cooked on medium flame till it becomes granular and the oil separates.

Put off the flame and add chopped corriander leaves for garnish. Serve hot with chapatis or Batis or rice.

TIPS:

1. The dough for the gatta should not be too hard or soft. Add the quantity of water carefully.

2. Add the gattas to get boiled only when water is boiled once.

3. If you like to eat onions, then add onion paster before adding tomatoes and follow the same recipe.

4. Try to use fresh curd to make the gravy.

5. These Gattas can aslo be used to make dry veg. Just fry them with chopped tomatoes and onions and add spices. This is a very good dry veg to carry during travelling.

Karela bhaji

Introduction:

"Karela"(bittergourd) is considered to be one of the difficult vegetables to eat due to it's taste but it's also true that it is a treasure of ultimate medicinal values. I have always had 'karelas' made by my mother but since now i'm living alone, i tried to made it up on my own. The first experience was very bad. It was so bitter in taste that i had to throw all in dustbin. But a person learns from mistakes. So, I tried it again and it was yummy. It's a very simple and easy way to cook Karelas with lots of onions.

Ingredients:

Fresh Karela: 4-5                                                      

Onions: 4(medium size)                                              

Garlic: 2 tsp(chopped)

Red chilli powder: 1/2 tsp

Fennel seeds powder: 1tsp
Turmeric powder: 1/2 tsp
Corriander powder: 1 tsp
Garam masala: 2 pinch
Cumin seeds: 1 tsp
Sugar: 2 tsp
Oil: 3 tsp

Preparation time: 10 mins
Cooking time: 10 mins
Serves for: 4 persons

Method:
Lightly peel off the skin of all the karelas. Make a cut in the middle and remove all the seeds. Now rub salt on all the karelas and keep it aside for at least 5 hours. Cut the karelas into rings.
Cut the onion into long slices. Heat Oil in a pan. Add cumin seeds. Add onions, garlic and karelas. Add salt and turmeric powder and mix. Cover it with a lid and let it cook for 5-7 mins on low flame.
Remove the cover and check whether the karelas are soft or not. Let it cook for some more time if it is not done.
Add rest of the ingredients and cook for 2-3 mins. Put off the flame and add a pinch of dry mango powder. Garnish with corriander leaves . Serve with chapatis and paranthas.

TIPS:
1. You can avoid garlic if you don't eat it.
2. This will remain fresh upto 3 days.
3. You can also add raw mangoes into the bhaji to give it a tasty tangy taste.

4. If the karelas are getting sticky in the pan while cooking, you can sprinkle some water drops. Make sure you add sufficient oil to cook them.

Shahi Palak Paneer

Introduction:
Palak paneer is a very healthy and rich prepartion of paneer and serves the purpose of main course in party cooking. Besides being healthy, it tastes delicious. I make it more healthy by adding some other green leafy vegetables and it augments the taste of usual palak paneer. Try it out.

Ingredients:
Fresh Palak: 500 gm

Fresh green methi: 150gm

Fresh spring onion: 150 gm
Ginger garlic paste: 2 tsp
Tomatoes: 4 medium size
Green chilli paste: 1tsp
Paneer(cottage cheese): 250 gm
Red chilli powder: 1tsp
Corriander powder: 2 tsp
Garam masala: 1/2 tsp
cumin seeds: 1 tsp
asefoetida: a pinch
Oil: 4 tsp
Salt: to taste
Lemon juice: 1 tsp
Fresh cream: for garnishing

Serves for: 4 persons
Preparation time: 15 min
cooking time: 10 min

Method:
Wash Palak, methi and spring onion and chop them. Put them together in pressure cooker and add 1 cup of water and cook for 1 whistle on medium flame. Puree the tomatoes. Let the boiled palak to cool and then make a paste of all the boiled veggies.

In a kadhi, heat oil. Add cumin seeds and asefoetida. now add ginger garlic paste and fry for 1 min. Now add tomato puree and green chilli paste. and fry till the oil seperates. Now add all the spices and cook for 1 min. Now add the palak paste and cook till it starts boiling. you can add more water if you want. Now add the paneer cubes into it and cook for 2 min on medium flame.
Put off the flame. Add lemon juice. Add fresh cream just before serving.

TIPS:
1. You can add dry kasoori methi instead of fresh green methi if not available.
2. You can add normal onions instead of spring onion if not available.
3. Do not boil the palak for more time otherwise it'll loose it's nutrients. 1 whistle is enough to cook the spinach.
4. You can also add fried paneer cubes into it. I like the non fried version of paneer. so i use the paneer directly.

Nawabi Gobhi

Introduction:

Cauliflower and Green Peas are mostly available in the winter season. I tried to make a simple yet rich curry out of those. This tastes yummy and looks very rich. It is best combined with naan and paranthas. It is simple to make and a presentable recipe in any party. That's why, I named it as "Nawabi gobhi" . Check it out.

Ingredients:

Fresh cauliflower: 500gm

Fresh potatoes: 4 medium size

Green peas: 2 cups(boiled)

Tomatoes: 2 (medium size)

Onions: 2 big(sliced)

Ginger Garlic paste- 2 tsp

Tomato puree- 6 tsp
Green chillies- 1tsp(chopped)
Red chilli posder: 1 tsp

Turmeric powder: 1/2 tsp

Corriander powder: 1 tsp

Garam masala: 1/4 tsp
cumin seeds: 1 tsp
Asefoetida: 1 pinch
salt: as per taste
Oil: 4 tsp for curry
Oil : for frying
Green corriander leaves: for garnishing

Serves for: 4 persons
Preparation time: 15 mins
cooking time: 15 mins

Method:
Take the cauliflower and separate it's florets.remove the long and hard stems. wash it and pat dry. Peel the potatoes and cut into long thin slices. cut the tomatoes into long slices.Boil the green peas.Cut onions into long slices.

Heat sufficient oil in a Pan for frying the gobhi and potatoes. when oil is heated, put cauliflower pieces into it and fry them till light golden brown. remove them and put on a butter paper to remove excess oil. similarly fry the potato slices and keep them with fried gobhi.

In a separate pan, heat the oil. add cumin seeds and asefoetida, add sliced onions and green chillies.saute them till golden brown. Add ginger garlic paste and saute for 1 min. Now add tomato puree and boiled peas and cook till the oil separtes out of the puree. now add all the dry spices and cook for 2 mins. now add the fried gobhi and potato and the chopped tomato slices. Mix thoroughly . cook for a min.Put off the flame.

Garnish with fresh corriander leaves.Serve hot with naan, puri or chapati.

TIPS:

1.You can add capsicum in the same to make spicy Chilli gobhi.
2. Add boiled peas only . otherwise it takes a long time for the peas to get softened.