Malai Kurma

Ingredients :

For the greavy :
Badam, kaju, pista. (1/2 cup grated)
3 tbsp white cream (malai)
½ cup grated shing (peanuts)
2-3 tomato paste
Green chillies, ginger paste, garlic paste
Garam masala, red chilli powder

for the vegetables : (boiled)
French beans (1 cup cut in cubes)
carrots, green peas, corn cubes, onions.
Corrainder leaves for dressing

Method :

Grind the ingrediants given in gravy in the mixer first, heat the ghee or butter in the vessel and fry the onions till it is brown.
Add the green chillies ginger and garlic paste.
Then put the gravy and fry and stir it for 5 min.
Then add the boiled vegetables to it boil it separtely in a vessel outside not in pressure cooker.
Mix the all ingredients well for 15-20 min.
Serve with corainder leaves.
Paneer Kurma | Malai Kofta Recipe | Malai Mutter Paneer |

Kashmiri Damaloo

Ingredients :

5 potatoes
2 tsp deghi mirch
2 tsp saunf powder
½ tsp sund powder
½ tsp garam masala
2 to 3 lavang
2 badi elaichi
1 small stick dalchini
1 choti elaichi
Oil
Salt to taste

Method :

Boil and peel the potates leave them to cool at room temperature.
Make small holes in boiled potatoes with the help of a fork from all sides.
Heat oil in the kadai and deep fry these boiled potatoes on a low flame so that they get fried inside also.
Sprinke a hand full of water over these potatoes while in oil only and when they have become red.
Take out potatoes in a dry dish.
Take another pan with lid and put oil for cooking.
When hot put laung, badi elaichi, dalchini, choti elaichi and let fry till the sweet aroma comes out.
When done put deghi mirch and put a mug of water immediately otherwise the curry would become black.
Now put rest of the masalas in this curry and bring to boil for 5 mins.
Put the fried potatoes in this curry and cover the pan with a tight lid.
Simmer for 1 hr. and keep on checking in between so that water does not dry.
Replace from heat when the gravy has becomes thick and oil has come up.
Ready to serve.

ALOO DAHI WALE | ALOO POSTO | QUICK VEGETABLE PULAO | ALOO POHA RECIPE | ALOO PHULKOPIR DALNA |

Malai Mutter Paneer

Ingredients :

1 packet paneer
2 cups peas
½ cup light cream
cashews
Chopped coriander
2 tbsp tomato paste

2 red onions
1 tbsp ginger-garlic paste
1 tbsp khus-khus
1 tsp masala powder
3 elaichis
red chili powder

Method :

Grind the ingredients from 6 to 12 in a food processor.
In a saucepan,add 3 tbsp of oil and add some cumin.
Then add the paste from the food processor.
Cook for about 10 minutes till all the water evaporates.
Now add the peas,cover and cook for 5 minutes.
Meanwhile cut the paneer into 1 inch cubes.
Fry the cashews in little ghee.
Add cream to the saucepan and cook for 15 minutes.
Now add the paneer,cashews,chopped cilantro and salt to it.
Mix well and heat up.
Mutter Panner Masala | MUTTER PANEER BUTTER MASALA |Soya Mutter Ki Subzi | Gobi Mutter Masala |

Cheese Corn Capsicum

Ingredients :

8 to 10 medium capsicums
¾ cup corn kernels, boiled
½ cup grated cheese
1" piece ginger, ground to paste
5 to 6 green chillies, ground to paste
2 to 3 flakes garlic, ground to paste
1 tsp sugar
Salt to taste
1 tbsp oil

Method :

Heat oil in a vessel, add all the grounded paste and fry for one minute.
Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate.
Keep aside. Boil water in a large pan.
Slit the capsicum horizontally just below the stalk.
Should resemble a jar with a lid. Scoop out the seeds.
Place them in boiling water and simmer for 2-3 minutes.
Drain and put on kitchen towel to remove excess water.
Stuff the filling and cover with the caps. Secure with string.
Place in casserole, dab with very little butter and bake in hot oven till tender.
Remove strings and serve hot.

Corn Tikki Papdi Chaat | Corn Sev Puri | Corn Sandwich | GRILLED CORN SANDWICH |Capsium Upma |