Healthy Methi Matar (no cream) | Methi Malai Matar Without Cream

Hello again readers, i'm back with my favourite peas recipe, Methi Malai Matar. This is a healthier version of methai malai matar with no compromise on taste, and I love this even more as it tastes just like there is a lot of cream added in but actually its made with low fat milk.

 I do promise you that you will not miss the addition of cream, so this is not a cheats day recipe.

Oh and I know you see a tiny bit of butter floating in there, now is that a bad thing?

Here's the recipe guys!

Ingredients

1 cup frozen peas

1 cup washed and chopped methi (fenugreek leaves)

1 grated onion

1/2 tsp cumin seeds

1 cup low fat milk

1/2 cup water (depends on the constancy you want)

1 tbs all purpose flour

2 tabs ginger garlic paste

1 tsp sugar

2 tbs kitchen king masala

1 tsp garam masala

2 tsp cumin powder

1 tsp powdered fennel powder

Tip

If you want to lessen the bitterness of the methi for this dish, after chopping the methi microwave for 2 min in a closed glass container. The bitter taste gets reduced once you steam cook or sauté the methi leaves in this manner.

For a more healthier version instead of all purpose flour you can even use rice powder, basically any thickening powder can be used for a creamier taste.

Method

Start by adding oil to the pan and add in the cumin seeds followed by the onion paste, cook till pink, Now add in the ginger/garlic paste. Sauté well, add the salt and the sugar.

Keep the flame low and continue to cook till the raw onion flavor has gone.

Add in the flour and cook for another min.

Its now time to add in the chopped fenugreek leaves, sauté everything well.

Note : I prefer the bitter taste of methi so I use the leaves without steaming or microwaving it.

Now add in the peas and sauté gently.

Add in the kitchen king masala,fennel and cumin powder and sauté for 2/3 min, this helps the methi loose its raw taste.

Now slowly add in the water, in this way there won't be any flour lumps.

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Mix very well, you will notice the mixture is beginning to thicken, if it gets too thick add a little more water. Try adding less water as once the peas are almost cooked we will be adding the milk and further cooking it.

Keep the flame low and cook covered for about 5 min. Do keep an eye on it.

This is how it looks after 5/7 min of cooking.

Now add in the milk little at a time, stir well. Continue to cook without the lid for another 5/7 min.
Adjust the salt at this stage, if you feel the sugar is less do add a little bit more.
Methí matar is always on the sweeter side.

The mixture will thicken further so keep the flame on low for this recipe.
Just before shutting off the flame add in the garam masala.

Now your done, serve with a tiny dollop of butter.

This dish tastes best with ajwain parathas or plain phulkas.
Our favourite combo is with onions and coriander salad on the side along with some boondi raita.

Hope you liked this recipe and I do hope you all will give it a try.

Dal Nirvana (creamy lentils) | Creamy Lentils Made Indian Style

Dal Nirvana is almost like the famous Dal Makhani but the only difference is you use brown lentils for this dish unlike the dal makhani which has a mix of other dry lentils.

This dish is very comforting and tastes best with steamed rice in my opinion. 

Are you thinking what about naan? Yes of course you may serve this with naan or parathas too. Adding fresh garlic and finishing this dish with a tiny dollop of butter is a must and if you skip these two i cannot promise you best results.

In my house this is served on a cold winter day with rice and grilled kebabs, this combo is a true match and incase you want to make this meal a bit more elaborate make some garlic naan to go and serve with carrot halwa or kheer to complete the meal. 

For creamy Dal Nirvana
1 cup brown lentils
1/2 cup grated onions
1/2 cup tomato puree (make it fresh please)
1 table spoon crushed garlic
small piece ginger grated
1/2 tsp sugar
2 table spoon cream
1 tea spoon cumin seeds
2 whole dry red chili
1 table spoon butter + 1/2 tsp olive oil
chopped coriander for garnish
salt to taste

Spices
1 tsp chili powder
1 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala

Start by boiling or pressure cooking the lentils till soft, make sure they do not turn mushy.
Boil the lentils along with salt and turmeric powder.

In a pot add in a little olive oil and  add in 1 tbs of the crushed garlic and keep the other half for later, sauté the garlic till fragrent. Add in the ginger,onions cumin powder and the red chili powder.

Cook on low heat adding salt to cook the onions faster, once the onions are cooked add the tomato puree along with the sugar, cook this till the raw flavor of the tomato goes and everything is cooked.

Now add the boiled lentils to the onion and tomato mix and allow to boil, if the water is less add a tiny bit, this dish is thick so adding too much water ruins the texture of the dish.

Cook on low and allow the lentils to gently boil, after 5 min add the cream.
Check for salt and adjust accordingly.
Only cook for 2 min once the cream is added.

Last is the tempering, add olive oil and butter in a pan and add the whole cumin seeds, the garam masala, the remaining crushed garlic and the dry red chili, sauté for a min and add it to the lentils.
Garnish with coriander leaves and now your done.

Do try it out guys, it's really easy and delecious.

South Indian Yogurt Mix Veg Curry

You can call this recipe a cross between avail and a kadhi, its a wonderful recipe to have with rice and pickles. Best part is its a mix veg so your getting your veggie fix too.

 

This dish tastes best when allowed to rest a few hours, so I insist you make it in the morning and you will have it ready and yummy for lunch.

 

For 2 servings
1 medium size raw banana (peeled and cut length wise)
1 medium carrot (peeled and cut length wise)
4/6 cut pieces of drumstick
2/4 long beans cut the same size as the carrot and raw banana.

Whisk
2 tsp rice powder
1/2 cup water
1 green chili
2 tsp coconut powder
1 cup yogurt
1 tsp ginger grated

1 tsp turmeric
1 tsp pepper pwd

Tempering
few fenugreek seeds
1 tsp mustard seeds
1/2 dried red chili
pinch hing

Start by whisking the rice powder, water, green chili ,ginger ,coconut powder and yogurt. You get a smooth gravy by doing this in a blender.
Try not to add too much rice powder as it will make the gravy too thick.

Boil the veggies in about 1/2 cup water, add salt and pepper powder.
Once the veggies are 80 % cooked add in the whisked yogurt mix, cook on low stirring gently.
Allow to boil, if the yogurt mix looks thick add in some water and stir quickly to avoid lumps.
Do not over cook the veggies.

Now all you do is in a tempering pan add ghee and the fenugreek seeds, mustard seeds, curry leaf, hing and whole red chili.

The beauty of this dish is the aroma of the whole red chili very lightly burnt, so make sure it gets a dark colour while tempering.

Now your done, serve with rice and enjoy !

Methi Chaman Recipe



After trying quiet a few methi chaman recipes this is my favourite one, the flavour of coriander and a bit of spinach makes this dish a bit extra yummy, I always serve these with phulkas, boondi raita  and onions on the side, it makes the perfect lunch or dinner for us.

 

Methi chaman has no red chili powder or turmeric, the spice is only from the green chili.

Adding other spices ruin the flavour of this dish so try doing it at your own risk, sugar can be added to balance the bitterness but why would you right? Methi chaman is supposed to have a slight bitter taste that's the beauty of this dish.

 

So guys if your looking for an Indian fenugreek recipe give this one a try, its delish.

 

 

Sorry for the bad lighting..

 

This is what you need for Methi Chaman

 

2 cups fenugreek leaves
1/2 cup chopped coriander leaves
1/2 cup spinach (I used frozen)
4 Cashews
1/2 cup paneer
1/2 tsp cream

1 tomato
4/6 garlic cloves
1 or 2 green chili (depends on the heat)
1/2 onion

Tempering
2 tsp cumin seeds
1/2 tsp fennel seeds
2 cardamom pods
2/3 cloves

> Steam the fenugreek leaves, spinach and coriander for 5 min.
Blend everything with cashew and a little water.

> Microwave the tomato for 2 min and puree.

> Make a paste of the onion, green chili and garlic.

 

In ghee and all the ingredient's listed in tempering.
Then add in the onion mix, cook for 5 min on low.

Add in the tomato and the salt, cook on low till the onions and tomato become a paste.

 

Add in the fenugreek puree and a little water, cook covered for 10 min on low heat.
Stir in between, now add in the paneer and cook covered again for 4/5 min.
Check for seasoning and add salt if required.
Last add in the garam masala.

Add cream just before serving and sprinkle a pinch of garam masala for extra flavour.

Now your done !

Pumpkin Curry with Coconut

Here is a mild coconut based pumpkin curry that is eaten mostly with rice, if you are not found of the mild sweetness of the pumpkin you can add in a little more of green chili to alter the taste.

 

Try this amazing curry as your next lunch with some butter milk on the side and you are set to go.

Here's what you need !

2 cups yellow pumpkin chopped

1/2 cup coconut milk

1 green chili + 1/2 inch ginger paste

few fenugreek seeds

1 tsp mustard seeds

4/6 curry leaf

1 tsp hing

2 whole red chili - tear them if you want the gravy to have a spicy taste

1 tsp turmeric

1 tsp coriander powder

salt to taste

 

Start by boiling the pumpkin with turmeric, coriander powder,green chili/ginger paste,salt and 1 cup water. , I like the gravy to be a bit thick so I add less water, you can adjust it to your taste.

 

Keep the pan covered on medium heat and allow the pumpkin to get a little tender, check it after 5 min. Once the pumpkin is tender add in the coconut milk, boil for 5 min again.

 

You can cook it further if you want it mushy but I think this curry tastes best if you keep the pieces tender yet not falling apart.

 

Now in another pan add oil and add in the hing, mustard seeds, fenugreek, whole chili and curry leaf. Cook for a min and pour over the  curry.

 

Cover with a lid for 10 min. Pumpkin curry tastes best if served at room temperature.

 



 Now your done ! Serve with rice.

 

Tadka Chole (tempered chickpeas) | Tarke Wala Chole

Tarka / Tadka Chole means tempered chickpeas,  this dish is flavoured with ghee and spices and tastes so different from the usual chole we are used to cooking.
Here's the easy recipe you guys !

Ingredients
1 cup chickpeas
1 onion, 3 garlic and ginger made into a paste
1 tomato pureed
1 bay leaf
1/2 tsp sugar
1 tsp red chili powder

For the Tempering
2 tsp Finely cut ginger
2 slit green chili
1 tsp kasuri methi
3 tsp chole masala
1 tbs ghee
1/2 tsp garam masala

salt to taste

1.Start by soaking 1 cup chickpeas overnight.

2.Pressure cook the soaked chickpeas with turmeric, salt, black cardamom and 1 tsp baking soda for 3 whistles.You can add a tea bag for a dark brown colour but I skipped it.

3.Add oil in a pan and saute the onion paste with the bay leaf till pink, add in the sugar and some salt cook for 2 more min then add in the tomato puree. Cook for 5/7 min on low.

4. Once the tomato and onion mix is cooked add in the drained chickpeas, keep the water in case you want a gravy for later. Mix the chickpeas well and cover for 2 min.

5. After 2 min place all the ingredients except the ghee listed under tempering on top of the chole.
Do not mix it yet.

 

Heat the ghee and pour on top, make sure the ghee is really hot.
Now mix in really well so everything is well coated.

 

Now your done, add water for a little gravy or keep it dry.
serve with onion and puffy puris.

Hope you try out this delicious chole puri, you will enjoy it for sure !!

Alu Matar Curry (potato and peas curry)



This is a very simple alu matar gravy which can be served along with rice, most of the time alu matar is prepared as a dry dish which is eaten with roti's, but today I thought of making a rasawala (gravy) alu matar to go along with jeera rice and some thick raita.

Here's what you need :

2 large potatoes cut in medium size cubes
1 cup peas
Boil the potato and peas for 4/5 min, add in 1/2 tsp rock salt and 1/2 tsp turmeric to the water.
They do not need to be cooked completely, by boiling them for 4/5 min they retain their shape when you cook them later with the other spices.

2 large tomato pureed with 4/5 garlic, 2 green chili and a small piece ginger
1 large grated onion
1 tsp turmeric
1 tsp cumin seeds
1 tsp kalonji (nigella seeds)
2 tsp coriander powder
1 tsp red chili powder
1 tsp chaat masala
1/2 tsp kasuri methi
1/2 tsp sugar and salt to taste

 

Start by adding 2/3 tsp oil in a pan and add in the cumin and kalonji, then goes in the grated onion.
Cook on low and allow the onion to get transparent, now add in the dry spices and cook for 2/3 min.

Now add in the tomato puree, sugar and salt. Cook till almost dry, it will take 5/7 min.

At this stage add in the boiled potato and peas, do not throw the boiled water, keep it for later.

Saute the potato and peas in the masala paste for a few min then add in the reserved water.

Allow to boil then cover with a lid and cook till potatoes are soft !
Add kasuri methi in the end and serve with puris or rice.

                     

Drumstick and Pumpkin Curry in Coconut Gravy

Drumstick with pumpkin cooked in a light coconut gravy is a very mild tasting curry,it tastes best served on top of steamed rice along with fry fish on the side, totally my kind of lunch .

 

You may also add in medium size prawns or mixed sea food for another variation.

Both ways taste fabulous, instead of having spicy curry on hot sunny days try this for lunch or dinner, I'm sure you will be pleased.

 



  

All you need is-
1 medium size drumstick,
1/2 cup cubed yellow pumpkin
1/2 medium onion cut
1 green chili cut
1/2 tomato roughly chopped
1 tbs coconut powder
Dry spices
1/2 tsp sambar powder
1/2 tsp turmeric
1/2 tsp coriander powder

Tempering
1/2 tsp mustard seeds
few whole fenugreek seeds
5 curry leaf
2/3 shallots chopped

To start boil the pumpkin,drumstick,green chili and onion with salt.

Boil for about 5/7 min

Then add in the tomato and all the dry spices. Cook another 5 min.

Now add in the coconut powder, cook on low for 2 min.

Temper and cover for 5 min before serving.

Now your done .Hope you try it out.

Peshawari Palak Paneer | Peshawari Veg Recipes

Peshawari Palak Paneer is a dish mostly eaten during winters in Peshawar. It tastes fabulous with the slightly smoky flavour which we get from roasting the tomatoes.

All the ingredients used in this recipe is perfect to keep you warm on cold winter nights, best part is  this dish has very few spices and gets ready in just 15 min. Cool right?

 

Peshawari Palak Paneer tastes best with butter naans with some onions and lemon on the side.

So do try out this yummy and unique palak paneer recipe and let me know how it turned out.

 It is best to use full cream paneer (cottage cheese) for best results

 

1 pack paneer cut in big chunks

1 bunch spinach - blanched and pureed

1 tomato

4/5 garlic

1 tbsp. sesame seeds

1 tsp cumin seeds

1 tsp onion seeds (kalonji)

2 tbsp. garlic/ginger paste

2 whole red chili

few cloves,1 bay leaf and cardamom pods

salt to taste

sugar 1 pinch

 

Before you start cooking soak the paneer in some salt and turmeric water and boil for 2 min.

Allow to drain then lightly fry on a non stick pan with a little oil.

 

 
Start by making cuts into the tomato and stuff the peeled garlic into the slits, now roast them on your gas stove till the skin turns black.
Peel out the skin and then puree the whole tomato and garlic to a paste. You will now have a lovely smoky tomato and garlic paste.



Add some ghee to a pan then add the whole spices, cumin seeds, onion seeds,  ginger garlic ,whole red chili and the sesame seeds till light brown.

Now add in the tomato and garlic paste and cook for 2/3 min

 

 

Then add in the spinach puree, sugar ,salt  and allow to cook for 5/7 min covered.

After 5 min add in the paneer pieces and cover with a lid for another 5/8 min on low ,by doing this all the flavours get absorbed into the paneer.
You can add water if you want more gravy at this stage.

 

It is ready now.

Serve hot with butter naans.

Punjabi Rajma Masala Curry (Raseela) | Indian Style Kidney Beans

This is the basic recipe for Rajma Raseela made Punjabi Style.

During winter Rajma Masala Curry is something everyone in Punjab and other Nothern States enjoys eating along with rice.It keeps them warm and is also the perfect comfort food.

Nothing beats a nice bowl of Rajma Chawal for most Punjabis.

You may add more spices to your liking,but then this is how i make it.

You need

1 cup Rajma

1 tsp turmeric powder

1 bay leaf

2 tsp fresh garam masala

1 tsp cumin seeds

Crushed ginger/garlic and green chili paste

1 onion grated

1 tomato chopped then lightly crushed with a fork

2 tsp roasted cumin powder

1 tsp kashmiri chili powder

Ginger Juliens for garnish

salt to taste

* Start by soaking the Rajma (kidney beans) overnight.

Then pressure cook it the next day adding salt,1 pinch turmeric and the bay leaf.

Just 2 whistles not more as we will cook it once again after adding the masala paste.

 * In another pan add ghee or butter and add in cumin seeds along with ginger/garlic green chili paste.

Saute for 1 min.

 * Now add in the grated onion and 1 heaped tsp of garam masala powder and other spices.Cook till pink.

 * Add in chopped tomatoes and cook the masalas till the oil is seperated

 * Add this to the pressure cooked rajma and give it another whistle.The masala paste gets well mixed into the rajma by doing it this way.

 * Now you may add in chopped coriander leaves and mix again (optional)

 * Garnish with ginger juliens and serve hot with rice or rotis.

Punjabi Kadhi Pakore / Pakora | Punjabi Kadhi with Pakoras

As most of you know Kadhi is a smooth Gravy made by mixing chickpea and yogurt,then boiled with spices and then tempered with glarified butter and other spices.

Punjabi Kadi / Kadhi is totally different from the mild Gujarati Kadhi.It is spicy and much thicker than the Gujju Kadhi.The base of this Kadhi remains the same as the Gujarati Kadhi Recipe.Really easy too.

Punjabi's swear by Kadhi Chawal and it is their ultimate comfort food.

Check out how i make it.

First lets make the Pakora / Fritters.

 1/2 tsp ajawain (carom seeds)
1 onion sliced
1 tsp cummin powder
chopped spinach or dill leaves (optional)
1 tsp kasuri methi (dried fenugreek leaves)
1/2 tsp chopped green chili
4/5 tsp chickpea flour
Salt
Mix everything adding very little water and fry till crispy.
 Now for the Kadi / Kadhi
1 cup sour yogurt,or just regular plain yogurt
1/2 cup water
3/4 tsp besan (chickpea flour)
1tsp chilli powder
1tsp turmeric powder
1tsp Cummin powder

Mix everything really well and strain the mix,you need a smooth gravy,a good Kadhi never has lumps.

Boil the mix for 4/5 on a low heat,keep stirring so it wont form lumps.

After 5 min it is time to temper the Smooth Kadhi.
In ghee temper with
1/2 tsp cumin seeds
3 cloves garlic chopped
ginger cut in juliennes - this is a must
2  whole red chili
1/2 tsp asefotida (hing)
Pour it over the Kadhi and boil for another 5/7 min on very low heat.

Now shut the flame and cover it for 10/15 min.All the flavours get mixed in and your Kadhi will taste great.

Serve this Tasty Punjabi Kadhi over steamed basmati rice.

Homemade Langar Wali Dal | Punjabi Maa Dal (Dal Makhni) | Langar ki Dal

There are many names for the King of Dal's.

One is the ever famous Dal Makhni

Langar Ki Dal

Maa Di Dal (mother of all Dal's)

Dal Bukhara

Dal Maharani and Kali Dal.

The taste for all these Daals are almost the same,only difference would be,the proportion of the Kidney Beans and The Black Urad Daal also the amount of time you cook it.

It also depends on how you serve it,sometimes there is a dollop of white butter on top or cream,sometimes ginger juliennes.The base and method of cooking also stays the same for all these daals.

I feel the creamy and luscious taste of this daal is enhanced more if eaten with butter tandoori rotis.

I know you want some now.

Here's the Recipe for Best Restaurant Style Dal Makhni or Langarwali Dal.

If you want to get the most authentic taste,then you need to cook this for 4 hours max,yes 4 hours.

In most homes it is cooked for 8 to 10 hours,many time even overnight.Imagine the taste,ooo my god.

Now if you do no have the time,sure you can reduce the cooking time,but then i cannot promise you that killer king of dal taste.So the choice is yours. 

I cooked mine for 4 1/2 hours.And i used a thick bottom pressure cooker for this.

 ~ First start by soaking 1 cup Black Gram Dal and 1/4 cup Kidney beans overnight for best results.

  ~ Now strain the water and cook with 4 glasses fresh water,simmer and cook on low till soft.
It will take about  45 min to 1 hour.Keep checking and stirring in between.

~ Add 1/2 cup ginger and garlic paste.
Keep simmering,and add the spices and cook till everything is blended.

For the spices, adjust the red chili powder to your taste
Turmeric 1 tsp
Coriander 3 tsp
Red chili 5 tsp

~Now it is time to add 1 cup tomato puree with salt to taste and 1 pinch sugar.

Let it simmer for 30 min.

~Add 1/2 cup butter and 3 tsp toasted Kasuri Methi
with 2tsp Garam Masala.

Let everything cook on low for another half hour.
Please be patient,it will be totally worth it in the end.

OK now the final step add 1/2 cup cream and simmer for 10/20 min.

Now your done.Serve with Naan or Tandoori Roti.
T.i.p - Never add coriander leaves to garnish.It ruins the taste of this dish.


I know you will give this one a try.

Tasty Chole Paneer Recipe

serve with fulkas and yogurt

Chole Paneer that i make does not taste like the regular chole,i keep it mild and add more onion and garlic...
I have 2 recipes for chole -  Chole Puri and Tangy Chole...
for this recipe you need..
1 onions and 1 tomato grinded with ginger and green chili<<<blended paste
1 onion chopped fine
chopped garlic4 tbs
chole soaked overnight then pressure cooked  with salt and turmeric till soft
chole masala
ajwain and kasuri methi
paneer boiled in turmeric for 5 min...
lets cook !
in ghee add bay leaf and cardamom,then add the blended paste,cook for 5-10 min till light brown,now add in chole masala and cook 2 min,add cooked chickpeas and saute for a min then add 1/2 cup water,salt and the paneer- allow to boil for 5 min...
Tempering -add ghee and saute the chopped onion adding ajwain,chopped garlic and kasuri methi..cook till you get a nice aroma..pour over the boiling chole and paneer and cook covered for 5 min..
Garnish with coriander leaf and serve with onions!
And now your done !!

Original Gujarati Kadhi Recipe | Authentic Gujarati Kadhi

I have been making kadhi from as long as i can remember and its only a few years back i got hold of this awsome recipe..After i made it the taste was exactly like kadhi from a gujarati thali restaurant and i always stuck to this recipe ever since.I call this the Original Gujarati Kadhi recipe.

Try it today your gona love it !
P.S- plz do not skip the whole spices as that is what gives this dish a wonderful aroma and taste !


super yum

  take 2 glasses buttermilk and to that add 3 tbs besan and blend well...
now transfer this to a pan( strain the mix) keep the heat low and cook 2/3 min-dont forget to stir..

it needs to be a smooth liquid
to this add 3 tbs sugar and 1 tbs salt-its important to keep the sweet more as it balances the flavour
and all kadhis are a bit sweet...

 after about 5/7 min of boiling its time to temper....

for the tempering use only ghee,to the heated ghee add mustard seeds,cumin seeds,fenugreek seeds and hing
to that add cloves,pepper corn and cardamom..then saute grated ginger-curry leaf and green chili...
saute for 1 min on low and pour on the boiling kadhi



cook for 10 min on low heat,and stir in between..by doing this you get maximum flavour so
dont skip the 10 min heating step...

 Your Gujarati Kadhi is now ready,serve hot with rotli and rice.