Paneer: 250 grams or 1 cup cut into small square cubes
Fresh Methi Leaves: 1 cup
Dried Kasturi Methi leaves: ½ Tablespoon
Butter or ghee or oil: 1 tablespoon
Cumin Seeds: ½ Teaspoon
Fennel Seeds(Saunf): ½ Teaspoon
Poppy seeds: 1 Tablespoon
Onion: 1 medium size onion, chopped
Ginger: chopped, 1 teaspoon
Green chili: chopped, ½ teaspoon
Milk cream: 3 Tablespoon
Salt: 1 ½ Teaspoon or to taste
Black pepper powder: 1 Teaspoon
Garam Masala Powder: 1 Teaspoon
Water: As required
Wash the methi leaves 2-3 times in fresh water. Drain the water and chop the leaves into small pieces. Transfer the chopped methi leaves in a bowl, add ½ teaspoon salt and keep it aside for 10 minutes. After 10 minutes you can see the salt has left water. Squeeze out the chopped leaves out of the water and save it in a different bowl for later use. We do this step to avoid the slightly bitter taste of methi leaves.
Soak poppy seeds and cashew nuts in ¼ cup of water for 10 minutes and blend it all into paste. Keep it aside.
Blend ginger, green chili, onion into a smooth paste. Do not use water. Keep aside.
Heat oil in a pan. Add cumin seeds and fennel seeds. After 30 seconds, add ginger, chili, onion paste. Sauté for 2-3 minutes.
Add methi leaves, green peas, salt, black pepper powder, garam masala power. Stir well, Saute for 2 minutes, then cover with lid. Cook it for 4-5 minutes or until leaves and peas are cooked.
Remove the lid. Add cashew-poppy seeds’ paste and milk cream. Mix well and cook for another 3-4 minutes.
Add the paneer cubes. Mix gently and cover it for another 3 minutes.
Turn off the heat.
Crush the dried Kasturi methi leaves in your hand and add it to gravy. It gives a nice aroma to this recipe.
Soak the beans in water for 5-6 hours or overnight.
Drain water from the soaked beans and transfer beans to a pressure cooker. Add 3 cups of water and 1 teaspoon salt. Close the lid and cook till 3 cooker whistles in high heat.
Turn off the heat. Wait for 5 minutes or till the hot air goes off the pressure cooker. Then open the lid and separate the cooked beans and water. Do not drain the water. We will use this water to cook quinoa. You may use 2 cups of vegetable broth instead of this beans’ water to cook quinoa.
In a pot, add the beans’ water and let it boil. Once it starts to boil, add the quinoa rice. Lower the heat and cover it for 12-15 minutes or till quinoa rice is done. Make sure you do not overcook the rice.
Heat oil in a pan. Add chopped onion, bell pepper, ginger and garlic. Sauté for 3 minutes or till onions are light brown.
Add tomatoes, green chili, black pepper powder and ½ teaspoon of salt. Saute for another 2 minutes.
Add the cooked beans and quinoa rice. Mix gently. Cover the pan and let it cook for 4-5 minutes.
Turn off the heat. Add lemon juice and coriander leaves. Mix well.
While serving quinoa rice, you may add little grated cheese or powdered parmesan cheese.
You may add chopped vegetables of your choice while cooking the beans.
Mixed Vegetables: finely chopped 1 Cup (Carrot, Bean, Potato, Peas, Bell Pepper)
Onion: 1 medium sized, Chopped into small pieces,
Tomato: 1 medium sized, Chopped into small pieces
Ginger, garlic, green chili: Finely chopped or crushed or paste, 2 Teaspoon
Cumin Seeds: 1 Teaspoon
Salt: 1 Teaspoon or to taste
Turmeric Powder (Haldi): ½ Teaspoon
Pav bhaji masala Powder: 2 Teaspoon
Fresh Coriander Leaves: Chopped, 1 Tablespoon
Spring onion: 1 Tablespoon, Chopped
Lemon: 1, cut into 4 pieces
Wash rice 2-3 times and soak it in water for 10 minutes. Drain the water.
Boil 5-6 cups of water in a pot. Once water starts to boil, add rice and cook till 90% cooked. Drain the rice and keep aside. Make sure you do not overcook rice.
Heat oil in a pan. Usually tawa pulao is a street food in India and it is fried on a huge tawa. As, we do not use that kind of huge tawa at home, we are using pan to fry the pulao.
In the oil, add cumin seeds. After 30 seconds, add onion. Sauté till onions are light brown
Add ginger-garlic-chili paste and saute for another 1 minute.
Add tomatoes, chopped vegetables(bell pepper, potato, green peas. carrots, beans) and salt. Sprinkle a few drops of water and cover it for 5 minutes or till vegetable are cooked well. You may use any choice of vegetables and cut into very small pieces, so it gets cooked soon.
Add cooked rice, salt, turmeric powder and pav bhaji masala powder. Mix gently and cook for 2-3 minutes.
Turn off the heat. Garnish with fresh coriander leaves, spring onions and a piece of lemon.
In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
Now roast the chana dal for 3 minutes.
Roast Urad dal for 3 minutes
Roast sesame seeds for 30 seconds
Roast dry red chili for 30 seconds.
Turn of the heat and transfer this to a bowl.
While it is hot, add hing and salt and mix well.
After 5 minutes, when the mix cools down, grind it to fine powder.
For the idli
In separate containers, wash dal and rice 2-3 times and soak in water for 5-6 hours.
Just 10 mins before grinding, soak the poha in water.
Drain the water from urad dal. Grind urad dal to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
Transfer the batter to a big container. Now drain water from soaked rice and soaked poha. Grind them together to smooth paste. Not too thick, not too thin paste. Add little water while grinding if required. Add this to the urad dal paste and mix both nicely.
Cover the container and let it ferment for another 5-6 hours or overnight in a warm place. The batter will increase in volume.
Add salt. Mix well.
Heat water in an idly vessel and put it on high flame. Grease the idly plates and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
Take out the idly plates and separate the plates. Do not remove the idlis from the plates immediately.
While idlis are hot, add 1 teaspoon ghee and 2 teaspoons of the podi masala on each idli and leave it for 3-4 minutes.
Clean the bhindis first using a wet napkin and then a dry napkin. Trim the edges of each bhindi and cut into small horizontal pieces.
Peel the potato, cut into small pieces. Wash only the potato pieces in water and drain the water.
Heat oil in a pan, add cumin seeds. When it changes color, add potato and bhindi pieces, salt -and turmeric. Stir and cover for 7-8 minutes in medium heat. Potato and Bhindis should be almost (80%) cooked.
Add coriander powder, cumin powder, garam masala powder and red chili powder and cook for 4-5 minutes in low heat. Stir occasionally.