Methi Matar Malai

Methi Matar Malai:

Material:

To paste:

1. Onions 2 pieces
2. Cashew 8 to 10 units
3. 3 pieces of Green chilies
4. 1 piece of ginger 
5. Insipid Mavo(milk condensed into lump by boiling) sliced 2 tbs

For Sabji:

1. Ghee 2 tbsp 
2. Insipid Mavo(milk condensed into lump by boiling) sliced 2 tbs
3. 1-1/2 cups milk
4. Cream(Milk Malai) 2 tbsp
5. Fenugreek leaves Sliced 2 cups
6. Soda pinch
7. Sugar 2 tsp
8. Salt
9. Fenugreek seeds(Kesuri) 1 tsp
10. Water
11. 1 1/2 cup peas

Method:

1. In boiling water add Cashew, onion, green pepper and ginger piece then let it boiled for 3 to 4 minutes till it became softer,then let it cooled down and then mix with Insipid Mavo in grinder, White paste prepared in this way
2. In Boiled water  add Fenugreek seeds, salt and pinch of soda . let it boil for 3 to 4 minutes. after that Effuse water from it  
3. Boil peace in boiled water with pinch of salt
4. In a cauldron,take some amount of Ghee and white paste and shallow fry for 2 to 3 minutes.
5. Now add Insipid Mavo and again shallow fry
6. It becomes a little dry, then add milk and shake it and let it 2 to 3 minutes.
7. Then add Cream (milk Malai).
8. Add An fenugreek leaf which are Effused then mix .
9. after mixing add sugar, Fenugreek seeds(Kesuri)(Hand Crushed) and salt in it.
10. Then add some water as you wanted in it .
11. Add boiled peas and stir. Allow 2 minutes and serve

Green Turmeric Pickled

Green Turmeric Pickled:

Material:

1. Turmeric Sliced 100 g (A pinch of salt and 1 tsp lemon juice then mix all)
2. First Heated and then cooled oil 2 tsp
3. Lemon juice 3 tsp 
4. Fennel 1 tsp
5. Salt 1 tsp
6. Crushed mustard 2 tsp
7. Spicy green chilies sliced the 3 units
8. Green chili Sliced 1 unit

Method:

1. Take a bowl, then add some oil,Lemon juice, Fennel 1 tsp, salt and crushed mustard - then mix them 
2. Then and Spicy green chilies sliced , Green chili, and Turmeric now Mix them, then let it for a one day, and take it in a jar and start using

Green Grapes Pickle

 Green Grapes Pickle:

Material:

1. 100 grams of green grapes first wash and then dry
2. First Heated and then cooled oil 2 tsp 
3. Lemon juice 3 tsp 
4. Fennel 1 tsp
5. Salt 1 tsp
6. Fenugreek masala 2 tsp

Method:

1. Take oil and lemon juice in a bowl, Add Fennel ,salt and Fenugreek masala and mix all with a spoon.
2. Will be slightly thicker then mix green grapes .and your recipe is ready but let it use the next day (it used to be eaten immediately).

Nawabi Aalu

Navabi aalu:

Materials:

1. 250 grams small potatoes (cut in half to two)
2. Oil 1 tbsp
3. Ghee 1-1/2 tbsp
4. Chopped onion 1 piece
5. Ginger garlic paste 2 tsp
6. Red chili powder 1 tsp
7. Salt
8. Garam Masala 1 tsp 
9. Cashews and poppy seed paste made with milk 2 tbsp
10. Water
11. Tomato Pyuri 1/2 cup 
12. Cream 1-1/2 tbsp 
13. Oil for frying
14. Mince Dry fruits for Garnish (Optional)

Method:

1. Potatoes fried until they got color pink on Fast Gas Law. (Do not fry over low flame)
2. Take cookers add oil and ghee  and Fry the onions
3. Take ginger garlic paste and then Fry it.
4. The red chili powder, salt, garam masala, cashew nuts and poppy seed paste, and add 2 tablespoons of water and cook until water to burns
5. Now add tomato pyuri, fried potatoes and a little water (1/2 cup) then cover it with a lid until 1 whistle.
6. opened the lid Mix the cream in Sabzi and garnish it and  serve with dry fruits  

South Indian Samosa

South Indian Samosa

Ingredients:

1. Oil One tablespoon 
2. Dal 1 tsp
3. Cumin 1/2 Tablespoon 
4. A pinch of asafoetida
5. Sweet neem 8 to 10 pages 
6. Dried whole red chilies 2 units
7. Chopped green pepper 1 tsp 
8. Fine chopped onion 1 piece 
9. Salt
10. Coconut chopped fine  2 tbsp 
11. Sugar 1 tsp 
12. 2 tbsp coriander 
13. Peas 2 tbsp  
14. Lemon juice 1/2 tsp
15. 200 g of crushed boiled potatoe

Other ingredients:

1. Samosa flour strip 3 to 4 units (samosa slice counts depends on the size.), ( Samosa bar: to make flour and salt into the flour to bind water with oil should cultivate.)
2. Oil for frying 
3. Flour slurry 

To Serve: 

1. Coconut and coriander sauce 
2. Ketchup

Method:

1. First of all, take a pen or a cauldron then add oil Dried and add all this ingredients  red chilies,  dal, cumin, mustard, asafoetida, sweet neem tear, brief chopped green chilies, onion, salt, and mix of green coconuts.
2. Now put the mixture in a bowl then add  sugar, salt, coriander, peas, boiled potatoes add lemon juice and mix to prepare Stuffing. 
3. Let Stuffing cool.
4. To Prepare samosa fold samosa strip put stuffing in it an and close that edge with  the flour.
5. Heat the oil over low flame, then fry samosa while it takes light pink color.
6. Serve with coriander coconut sauce and ketchup.  

Chana Masala

Chana Masala 

Ingriidients

1.  Ghee 1 tablespoon
2.  oil 3 to 4 tablespoon
3.  cumin 2 teaspoon  
4.  chopped chilies 2 units,
5.  garlic mashed 5 to 6 cloves
6.  chopped ginger 1 teaspoon
7.  1 onion chopped
8.  2 tomatoes, chopped
9.  Salt to taste
10.  Turmeric powder 1 teaspoon
11.  1 teaspoon coriender and cumin  powder
12.  Red chili powder 1 tsp
13.  boiled and mashed potato 1 cup
14.  Half a cup of yogurt,
15.  Half a cup of boiled Chickpeas, (add salt and 2 bay leaves in chickpea while boiling)
16.  Lemon juice 1 teaspoon
17.  kitchenking masala 2 tablespoon
18.  Coriander and onion slices to serve green chili as well.

Method:

1. Place the butter and oil in a pen or kadhai
2. add cumin, finly chopped green chillies, mashed ginger    and garlic, chopped onion and sothey them.
3. after sometimes add chopped tomatoes and sothey.
4. add salt, turmeric powder, cumin and coriender powders, red chilli powder, potato pulp and at last add the yogurt and mix it ,
5. Now add boiled chickpeas, lemon juice and add spice mix kitchenking masala
6. cover and cook for 5 minutes.
7. Mix it, and add the coriander and serve.

Punjabi Samosa

Punjabi Samosa 

Ingredients:

To make the dough

1.     125 gram all purpose flour
2.     1 1/2 tablespoon  semolina
3.     Salt to taste
4.     1/4 teaspoon caraway seeds
5.     1/4 teaspoon cumin
6.     2 tablespoon Coagulated ghee or vegetable ghee
7.     Water

To make Stuffing

1.     Ghee 1 tsp
2.     1/2 teaspoon cumin
3.     250 grams boiled potatoes in pieces
4.     1/2 tsp dry mango powder
5.     Ginger and chili paste 2 teaspoon
6.     Roasted coriander powder 1 tsp
7.     1/2 tsp pepper powder
8.     1/2 tsp chat masala
9.     Salt to taste
10.     1/2 tsp red chili powder
11.     1/4 cup boiled peas
12.     1/2 cup chopped coriander
13.     1 tsp garam masala
14.     Mint leaves 5 to 7
15.     Oil for frying

Method:
Way to make the dough

1. Take in a bowl a flour and semolina, salt, caraway seeds, Cumin (rubbing them in hands), and add ghee and mix it.  
2. mixed with water to prepare the dough.
3. cover it for half an hour and give rest for more softness

For Stuffing :

1. take ghee in pen or a kadhai.
2. add jiru (cumin seeds) and after few seconds add pieces of boiled potatoes and Southey them
3. then add dry mango powder, ginger and chilli paste, roasted coriander powder, pepper powder, chat masala, salt, red chilli powder, boiled peas and mix it very well.
4. Finally add the garam masala and chopped mint to Prepare stuffing
5. mix all together and transfer to another bowl and let it cool
   
6. After cooling, add chopped coriander and mix it. 
7. now stuffing  is ready
8. roll a round breads from our ready dough and cut it in middle
9. apply water to edges of bread and fill the stuffing inside and cover them properly
10. deep fry every samosas on medium flame and take in a plate 
11. now late it cool down 
12. after sometime deep fry again on low flame for crispiness 
13. serve with green souse and tamarind souse