Menu for the day – 31st May, 2017

Please click on the menus mentioned below to read the detailed recipes.

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Recipe – Matar Paneer

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Prep Time: 15 minutes

Cooking Time: 15 Minutes

Serves: 4

Ingredients

  • Matar (green peas): washed, 1 cup
  • Paneer: Cut into ¼ inch square cubes, 1 cup
  • Ginger: chopped, 1 teaspoon
  • Green chili: chopped, ½ teaspoon
  • Butter or ghee or oil: 1 tablespoon
  • Water: As required
  • Cumin Seeds: ½ Teaspoon
  • Fennel seeds (saunf): 1/2 teaspoon
  • Cashew: 5-6
  • Poppy seeds: 1 Tablespoon
  • White sesame seeds: 1/2 tablespoon
  • Onion: finely chopped. 1/4th cup (1 Medium sized)
  • Milk cream or milk: ¼ Cup
  • Fresh Coriander leaves: 2 Tablespoon
  • Salt: ½ Tablespoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon

Method

  • Soak poppy seeds, sesame seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it with the soaked water into paste.
  • Boil 4-5 cups of water with little salt. Turn off the heat and add the paneer cubes. Keep it aside.
  • Blend ginger, green chili, onion and keep aside.
  • Heat oil in a pan. Add cumin seeds and when it changes color, add ginger, chili, onion paste. Sauté for 2-3 minutes.
  • Add green peas, fennel seeds, salt, black pepper powder, garam masala power. Stir well and cover with lid. Cook it for 4-5 minutes or until peas are cooked.
  • Remove the lid and add milk cream and cashew, poppy seeds’ paste. Stir well and cook it for another 3-4 minutes.
  • Drain paneer cubes and add in the mix. Mix gently and cover it for 2 minutes.
  • Turn off the heat. Add coriander leaves.

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Recipe – Kaali Dal / Kaali dal makhni / Mah ki dal / Maa ki dal

 

Prep Time: 20 mins

Cook Time: 20 mins

Serves: 4

Ingredients:

  • Whole black Urad Dal (whole black lentils): 1 cup
  • Salt: 1 ½ teaspoon or to taste
  • Oil or Ghee: 2 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Onion: 1 medium sized, chopped
  • Tomato: 2 medium sized, chopped
  • Ginger: finely chopped, 1 teaspoon
  • Garlic: finely chopped, 1 teaspoon
  • Green Chili: finely chopped, 1 teaspoon
  • Bay Leaf (Tej patta): 1
  • Clove (laung spice): 1
  • Turmeric powder: 1 teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Garam masala: 1 teaspoon
  • Asafoetida (Hing): 1 pinch
  • Curry Leaves: 4-5
  • Red Dried Chili: 1 or 2
  • Coriander leaves: finely chopped, 1 tablespoon
  • Water: 4 ½ cup or as required
  • Fresh milk cream / curd: ¼ cup
  • Butter: ½ tablespoon

Method:

  • Wash the urad dal 2-3 times. Soak it in water for 2 hours.
  • Pressure cooker the dals with water, turmeric, salt and ½ tablespoon of oil. 3 whistles are good in high flame.
  • To make the tadka, heat 1 and ½ tablespoons of oil or ghee in a frying pan. Add cumin seeds and when they change color add dried red chili, curry leaves, bay leaf, clove and asafetida. Stir.
  • Add onion, garlic and ginger. Sauté until onions are golden brown. Add Tomatoes, green chili, red chili powder, garam masala powder. Sauté until tomatoes are cooked.
  • Add dal on top of the tadka. Mix and heat for 2-3 minutes.
  • Add milk cream, stir and cover the pan for 2-3 minutes.
  • Turn of the heat.
  • While serving garnish with coriander leaves and butter on top.