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 !

Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken

 

I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.

 

The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.

 

I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me.

 

And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!

 

So lets start making amazing shredded chicken burritos.

 

The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)

 

2 cups shredded chicken

2 onions grated

4 large cloves garlic finely chopped

1 heaped tbs taco seasoning

2 tsp tabasco sauce

2 tsp Mexican spice mix

1 can tomatoes (do not use fresh tomatoes for this)

2 tsp brown sugar

salt to taste

1/2 cup coriander chopped

Lettuce

Cheese

Sour cream or mayo

Onion finely chopped for the burrito

 

 

 

Saute the onion and garlic till soft, do not brown it.

 

Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.

 

Now add in the chicken and cook for 5 min on low, mix it well.

 

After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.

Cook on low for 10 min,

 

Add coriander leaves, tobacco sauce , sugar and the salt.

Allow the tomato liquid to completely dry out. Keep the flame medium.

Once done allow to cool a bit before using.

 

 

Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.

 

 

Top with some lettuce.

 

 

Add in some yummy cheese and chopped onion.

 

Then add some coriander and roll tight.

Brush the roll with some butter and grill on to a heated  200 c oven for 5 min or  cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.

Now your done.

 



This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.

How to Make Tasty Chicken Stir Fry with Veggies

Stir frying chicken with veggies is really easy, it always makes a quick meal full of goodness. 

Adding spices and sauces are of-course to your liking but some how in my eyes, a great chicken and veggie stir fry is with just a few ingredient's and nothing more than two sauces. 

This dish has to highlight the veggies and chicken so adding too many sauces can over power the dish.

My fav combo is soy and oyster sauce, a true match every time. 

Here's my go to stir fry which i have at least once a week.

After trying many variations this one is my favourite and over the years I have now learnt on getting the best out of this humble mix veg and chicken dish by cooking it just right, in my eyes of course !
Just saying !!!!

 

Serves two

I use only these veggies and nothing more

1 Carrot cut in squares
1 Green capsicum cut in squares
5/7 large mushrooms cut
1 cup snow peas
1 small zucchini cut in squares
1 large chicken breast cut in strips, marinate with a pinch of sugar, salt and chilli sauce.
Marinate for half an hour.

2 tbs soy sauce
2 tbs oyster sauce
1/2 cup water
1 tsp vinegar
1 tsp chicken stock powder
1 tsp sugar
2 tsp freshly cracked pepper
salt to taste

1 tbs garlic minced
1 tbs ginger grated
Spring onions for garnish

Not adding even one ingredient makes a world of a difference, i highly recommend you guys stick to the listed ingredients for best results.

Before you start cooking make a sauce mix, add the water both the sauces, pinch of salt,chicken powder, sugar and the corn flour. Mix well and keep aside for later.

~ In a pan boil some water and add salt along with the vinegar,add in the chopped carrots and boil for 5/7 min, you may boil them a little longer if you want them a bit more cooked but its best to keep a bit of a crunch.Once the carrots are boiled drain and transfer to a plate.

~ In the same boiling water add in the snow peas and zucchini, boil for just 2 min, drain and transfer to a plate.

~ Last add in the capsicum and boil just for a min, drain and keep aside too.

~ Now its time to stir fry, use a large pan for this. Add some veg oil and saute the marinated chicken, let the chicken cook, almost 90 % done. Add in the ginger and garlic at this stage, adding it before will burn the garlic so add it only once the chicken is half cooked.

~ Next add in the mushrooms and cook for 2/3 min tossing with the chicken.

~ Transfer all the veggies to the pan and toss well, add in the sauce mix and allow to coat all the veggies and chicken. Toss well till the sauce thickens, now add in the crushed pepper.

Once done, garnish with spring onions.

You can have this with steamed rice or even just as a side dish or even as a main meal its yum any time, hope you guys try it out.

Achari Baingan Bhartha | Special Baingan ka Bhartha

Achari Bharta is just your regular bhartha jazzed up and flavoured with acahri masala, great for days when you crave some spicy and rustic tasting eggplant.

Many prefer grilling the eggplant in the oven but after trying it a few times in the oven I feel the stove top works best for this.

Grilling the onions and tomatoes are completely up to you, but why wouldn't you right? More flavour and the aroma is just too good guys.

 

Most of you will wonder about the achari spices used in this recipe, basically there be about a minimum half a dozen achari spices used when you make achari sabzis or achari non veg dishes but believe me using the mix I have mentioned gives the same results so why bother using the rest.



 

 

We ate this yummy achari baingan bhartha with spring onion rotis and salted jeera lassi.

 

The tip to making any bhartha taste divine is grilling the eggplant, tomato, onion and also the garlic, you will never go back to the old baingan bhartha recipe once you do it this way.

 

                                    

                

Achari masala is really quick to make, you can make some extra masala and store it for later after you try this recipe out.

 

                                                            1/2 tsp panch phoran

                                                            1 tsp fennel seeds

                                                            1 tsp kalonji seeds

roast them on a very low heat and crush very lightly, make sure you do not make a powder

 

 

Use mustard oil and heat it till smokey, add onion and the garlic, add salt and allow it to get soft, add in the achari masala, red chili powder and then the tomato chopped. Cook for 5/7 min.

 

Now add in the peeled and mashed eggplant, mix it in the onion tomato mixture and cook covered for 5 min on low. Remove the lid and mash well so everything is mixed well, check for salt.
Last add in a pinch of garam masala and lots of coriander chopped.

Now your done, try it guys its yummy !

 

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 !

Cheesy Zucchini Veggie Bake



When I need to eat my veggies as a complete meal I prefer making them into a lovely casserole, the crusty top and cheesy inside is what makes me love eating a variety of veggies and not missing any chicken. I just adore the buttery topping with my favourite panko breadcrumbs. Yummmm !

 

 For this dish I added spinach, mushroom and tomato so it is a complete meal and we are full !

If you wish you can also serve with some soup on the side, that will be wonderful, right?

 

This recipe is so easy !

Cut zucchini in circles and toss them in very little olive oil adding a pinch salt.

Just to soften them a bit.

 

Cook mushrooms adding salt , crushed garlic and pepper.

 

Grate some yummy cheese.

 

Saute spinach with garlic and a small onion adding salt and pepper.

 

You can add more veggies of your choice and make a few layers, the choice is yours totally.

 Start by adding some panko to melted butter, this will be the topping for the bake.

 Add some butter to the dish you will be baking this in, add some tomatoes and sprinkle some buttery panko, we are going to be creating veggie layers.

 Next add half of the the zucchini and then the spinach in the middle.

 Cover with a the mushrooms.

 Again add in the rest of the zucchini and top with cheese.

 Top with the buttery panko and bake at 200 c covered with a foil for 20 min.
Uncover and bake for another 10/15 min on grill till golden on top !

 I made 2 casseroles that day, my hubbys favourite Chicken and Mushroom Bake. just for him.

 That's it, the top will be golden and a bit crusty and dinner is ready guys !
Cheers !

 

Classic Cherry Tomato and Basil Spegatti | Tomato Basil Spegatti





Last year on my holiday to Italy all I did was eat pasta and pizza, yes I was in heaven and be it Rome, Venice or Pisa every place I ate blew my mind away. I so need to go back !

 

Now everytime I make pasta I somehow feel I am missing out something and I just do not enjoy it until I got hold of the most classic, ridiculously easy and perfect recipe for cherry tomato and basil spegatti. If you love the classic Italian pasta which has the most simple and fresh ingredients then give this one a try, you will be smiling and will continue smiling for a long time I promise you.

 

Please try it you guys !

 

 

You need (for 2)

1/2 packet spegatti

1/4 cup freshly grated parmigiano reggiano  (only use freshly grated)

6 cloves garlic chopped

1tbs extra virgin olive oil to marinate the tomatoes

6/8 fresh basil leaves

2 tsp or to taste freshly grated pepper

1 tsp sugar

salt to taste

2 cups cherry tomatoes

1 tsp chili flakes

1 tbs regular olive oil to cook

 

 

Start by marinating the tomatoes with extra virgin olive oil, sugar, 2/3 basil leaves and 1 tsp salt.
Cover the bowl and keep it in the fridge for 2 hours, if you plan to cook it immediately at least give it 15 min to marinate in room temperature.

When you are ready to cook start boiling a pot of water and add in salt and a little oil, wait for a boil and then add in the spegatti. Cook according to instructions, mine took 9 min.

For the Sauce !
Add in regular olive in a pan and saute the garlic only till fragrant, quickly add in the marinated tomatoes and cover with a lid. The tomatoes will burst open and create a sauce so keep it covered for 4/6 min on a low heat.

Open the lid and saute for a min, add in salt, pepper and tear in few basil leaves.at this stage check for seasoning and add in salt, chili flakes and more sugar to balance the flavours.
You may cover it and cook for 2/3 min more if you want it completely mushy.

By now the spegatti will be cooked so drain it and add it to the sauce and toss to coat.
Serve it on a warm plate so it stays nice and hot, garnish with basil and the parmigiano.
You can also drizzle some extra virgin olive oil for some more flavour if you please.

Now your done ! Please serve it immediately !

 

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 !!