Matar Paneer / Peas and cheese in tomato gravy

Matar Paneer is a very famous dish in India and liked by everyone.. Its one basic dish of Paneer or Cottage Cheese. A rich creamy tomato gravy with green peas and fried paneer pieces in it..mmmmmm. . here I am shring the recipe with pics..



Ingredients:

Paneer / Cottage Cheese - 250 gms.
Peas - 1 cup
Tomato - 4 chopped
Onion - 1 big chopped
Green Chilly - 1 chopped
Garlic - 4 cloves chopped
Ginger - Small piece chopped
Bay leaf - 1, Black pepper - 5 pieces, Cloves- 4, Black Cardamom - 1, Cinnamon stick - 1 small
Cumin - 1/2 tbs
Turmeric powder, Coriander powder , Garam Masala - 1 tbs each
Red chilly powder - 1/2 tbs
Ginger garlic paste - 1 tbs
Salt to taste-
Oil - 1/2 cup( small)
Cream - 4tbs optional

Method:

Cut square pieces of paneer and fry them for 3-4 minutes in oil.



Boil peas for 10 minutes and keep aside.



In a wok, heat oil. Now add chopped chilly, garlic, ginger and saute for 2 minutes, add chopped onion and fry till it turns translucent. Then add chopped tomato and saute for 5 minutes and then add 4 cups water and let it boil for 3-4 minutes.



Blend this in a blender.

In a seperate wok, heat 4 tbs of oil. Add cumin, bay leaf, cloves, black pepper, cinnamon stick, black cardamom and when they splutter, add ginger garlic paste, saute and pour the blended mixture.



Add turmeric powder, coriander powder, red chilly powder, garam masala powder, salt. Let it boil for  minutes.



Add boiled peas and fried paneer in it. You can also add 3-4 tbs of cream in it to give it a rich creamty texture and flavour.For better colour add 1/2 tbs of deggi mirch.



Matar Paneer is ready. Garnish with julliened ginger and chopped coriander. Serve with steamed rice, chapati or tandoori roti..

Hope you liked it...

Mango Mousse

Mango is fruit of the season and nobody can escape from its fragrance and taste. I tried this Mango Mousse which I found was not that difficult to make. Though I learned that mousse should be moulded in the same dish in which you want to serve. Here I am trying this recipe with pics...

Ingredients:

Mango puree - 2 cups
Heavy cream - 1 cup
Eggs - 2 egg whites
Powdered sugar - 1.5 cup
Gelatin - 1 tbs ( animal or plant)
Water - 1/ cup
Mango pieces and tutty fruity for garnishing.



Method:

Warm 1/2 cup water and dissolve gelatin in it.



Take 2 egg whites and whisk vigorously or with a whisker, till soft peaks form.



Take 1 cup of heavy whipping cream, add 1/2 cup powered sugar in it and whip till soft peaks form.



Dissolve remaining sugar in mango puree.  Mix dissolved gelatin.

Now slowly fold whisked egg white and whipped cream in the puree.

Pour in mould of your choice. before pouring u may sprinkle some tutty fruity on the base.

Refrigerate for 3- 4 hrs. and then unmold.



Garnish with mango pieces and top with whipped cream and tutty fruity. Serve.

Hope you liked it..

Jeera Aloo

Potato is a versatile vegetable and number of dishes can be made from it. A very common yet a very tasty dish Jeera Aloo can be prepared in a jiffy. This is a great tiffin recipe. One can pack anfd carry it while travelling also. Here I am sharing the recipe with pics...

Ingredients :

Potatoes - 3 boiled and crushed
Cumin - 1 tbs
Mustard seeds - 1/2 tbs ( optional)
Green chilly - 1 chopped
Turmeric powder - 1/2 tbs
Coriander Powder - 1 tbs
Red chilly powder - 1/2 tbs
Amchoor powder - 1/2 tbs
Green coriander leaves - chopped
Salt to taste
Mustard oil - 5 tbs

Method:

Heat mustard oil in a wok. Add cumin and mustard seeds. As they splutter add chopped green chillies.

Now add all dry masala as mentioned in the ingredients.



Add boiled potatoes and mix.

Jeera aloo is ready. Garnish with chopped coriander leaves and serve with Parantha, chapati or pooris.



Masala Masoor Daal

Masoor Daal or Red Lentils is a common lentil of India. It can be prepared in various ways. Here I am sharing the recipes of Masala Masoor Daal with recipes ...

Ingredients:

Masoor dal - 100 gms
Red gravy masala - 4 big tbs
Green Chilly - 2 chopped
Garlic - 4 cloves chopped
Pure Ghee - 2 tbs
Cumin - 1 small tbs
Turmeric powder - 1tbs
Coriander Powder - 1/2 tbs
Red Chilly Powder - 1/2 tbs
Garam Masala Powder - 1/2 tbs
Water - 4cups
Salt to taste
Chopped coriander for garnishing



Method:

Soak lentils for about 1 hr.



In a Pressure cooker add soaked lentils, 4 cups water, 1tbs turmeric powder, Salt to taste and pressure cook for 10 minutes ( approx. 6 whistles on high flame then reduce the flame for sometime).



On another side in a pan heat pure ghee and add cumin. As it splutters add chopped garlic and green chilly. Saute for a minute and add 4 tbs of red gravy masala.  Add turmeric, coriander, red chilly and garam masala powder and mix for a minute.



Once the lentils are boiled, add this gravy masala in it and mix.  Put on the flame and let it boil again for 5 minutes. If it is thick add more water as per your liking.



Masala Masoor Daal is ready. Garnish with chopped coriander leaves and serve with rice, chapati or paranthas.



Hope you liked it...

Shallow Fried Okra / Bhindi Sabzi

Bhindi or Okra or Lady finger is widely used vegetable in India. Children love it and so do the adults. Its unique flavour and mucilagenous nature makes it different from other vegetables. It comes in summers in India and fresh small okra is best to use for making dishes. Here I am sharing the basic Okra dish.



Ingredients:

Okra /Bhindi - 1/2 Kg
Onions- 1 big chopped lenthwise
Garlic- 4-5 cloves chopped
Green chillies- 2 chopped
Cumin - 1/2 tbs
Turmeric Powder - 1 tbs
Coriander powder - 1 tbs
Red chilly Powder - 1/2tbs
Garam Masala Powder - 1/2 tbs
Amchoor - 1/2 tbs
Salt to taste
Mustard Oil - For shallow frying

 

Method:

Wash the Okra and cut either lengthwise or widthwise.

Heat 1/4 cup of mustard oil in a wok or a shallow pan. Add cumin, chopped garlic and green chillies. Saute for one minute.Add chopped onion. Saute till onion turns light brown.

Add turmeric powder, coriander powder, red chilly powder and immediately add chopped okra in it. Mix properly. Add salt now and mix.



Keep tossing and turning the vegetable for even cooking. It takes about 20 - 25 minutes to cook.

Once cooked add amchoor powder and garam masala powder and mix.

Serve hot with Paranthas, chapatis, pooris or as a side dish in a meal.



Hope you liked it...