Friday, February 18, 2011

Green Peas Skin Soup


Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
Ingredients
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
How to make it
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.

Moong Soup With Paneer


Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients

¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
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¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil

Mixed Vegetable Kofta in Tomato Curry


Ingredients

For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger
For Frying:

Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier

Method:

Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
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Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.

Aloo Mutter

Ingredients

1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

Method:
Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Vaangi Baath (Brinjal Rice)

Ingredients

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

Palak Paneer

Ingredients
Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder
Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis

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