Wednesday, August 10, 2011

Dry Whole Green Peas Stew ( Hara Mutter ke Choley)

Ingredients for 2 people -

  1. Dried Whole Green Peas - 2 Handful
  2. Onion- 1/2 chopped
  3. Garlic cloves - 2 chopped
  4. Green chilli- 1 Chopped
  5. Tomatoes - 1 Chopped ( medium )
  6. Salt to taste
  7. Turmeric Powder - 1tsp
  8. Coriander( dhania) powder - 1 tsp
  9. Red chilli powder - 1tsp
  10. Cumin powder - 1 tsp
  11. Amchur powder or chat masala - 1 tsp
  12. Olive Oil - 1 tbp
  13. Water as required
Directions - 


  • Boil Dried green peas in a pressure cooker.
  • Put an empty dry pan  on a flame, add cut garlic, onion and tomatoes in a dry pan.
  • Stir in an empty pan, then add salt, turmeric, red chilli powder, coriander powder, cumin powder with a cup of water and stir it.
  • Cover the lid of a pan, reduce the flame to low and get it cooked for another 5-7 minutes.
  • Now, open the lid, add amchur powder, olive oil with a glass of water in the pan.
  • Mix it, add boiled peas, stir it, increase the flame, let it get boiled, reduce the flame and cook it for another 10 minutes.
  • Garnish it with cream, onions, tomatoes, cilantro (anything u like)
  • Enjoy it with a tortilla( roti or parantha) or rice flakes or rice.


Vegetable Biryani

Ingredients for 4 people-
  • Rice- 2 Handful + 4 Handful ( washed and drained)
  • Salt to taste
  • Cumin seeds - 1 tsp
  • Turmeric - 1 tsp
  • Cumin Powder - 1 tsp
  • Red Chilli Powder - 1/2 tsp
  • Black Pepper Powder - 1/2 tsp
  • Biryani Masala- 1 tbsp
  • Onions - 1/2 Chopped + 1/2 finely Sliced
  • Potato - 1 Chopped
  • Carrot - 1 Chopped
  • Peas - 1 Handul
  • Green Bell Pepper - 1/2 Chopped
  • Cauliflower - 4-6 small flowers
  • Mushroom - 1/2 cup
  • Raisins - 1/2 cup
  • Cashews - 4-6 pieces ( cut in small pieces)
  • Almonds - 4-6 pieces ( sliced in small pieces)
  • Olive Oil - 2 Spoons
  • Salted Butter- 1/4 tsp
Directions-

Directions for white rice-

  • Put Cumin seeds in a dry pan. Put the pan on a flame. Kepp on stirring occasionally. Let the cumin seeds turn grey but let iut burn.
  • Now add the rice from bowl, with 4 handful.
  • Add salt and mix it properly.
  • After mixing, add water, double in quantity of rice. Take same bowl for the measurement.
  • Stir it and add just 1 spoon of Olive oil in the Pan from above.
  • Cover the lid of Pan half and keep on stirring occassionally.
  • Keep on checking the rice to get cooked.
  • Don't let the rice get over cooked, as it will spoil the taste of biryani.
  • When rice is ready, transfer it in a different bowl.
Directions for rice cooked with vegetables -

  • Heat the empty pan on a high flame.
  • Add all vegetables in a pan, keep on stirring for 2-3 minutes, so they don't get stick to the pan.
  • Add salt, turmeric powder, cumin powder, Black pepper powder and Biryani Masala with 1/2 cup of water and mix everything thoroughly.
  • Add rice from 2 handful bowl and mix it with a wide face spatula.
  • Add Left over Olive oil ( 1 tsp) on top of it and mix it.
  • Add double amount of water as compared to rice.
  • Cover the lid of a pan half, keep on stirring the pan.
  • Keep on checking the rice, it will take approximately 10-15 minutes, to cook the rice and vegetables.
  • Transfer the cooked rice- vegetables in a different bowl.
Directions for mixing both rice together-

  • Take a serving bowl, add 1 layer of white rice not more than 1 inch thick. Spread it evenly.
  • Add another layer of Rice cooked with vegetables.
  • Keep on adding alternate layers of rice, till it reach to the top of the serving bowl, leaving 1 inch gap from the top.
  • Now, cover the lid.
Directions for Garnishing- 

  • Add 1/4 tsp of butter in an empty heated pan.
  • Add sliced onions, cut almonds, cashews( if u desire to, not necessary), and raisins.
  • Keep on frying until onions turn brown.
  • Take the serving bowl and cover the topmost layer by the fried onions, almonds, cashews and raisins.
  • Your biryani is ready, enjoy it with curd or raita ( beated curd, recipe told after completion of this recipe).

Gram Flour balls (Besan Ladoo)

Ingredients-
  1. Gram flour ( Besan) - 2 Cup
  2. Unsalted butter - 1/4 lb
  3. Sugar - 1/2 Cup
  4. Almonds - 3/4 Cup ( cut in small pieces)
  5. Raisins - 1/2 cup
  6. Cold milk - 1/2 Cup
Directions -

  1. Take butter in a Pan and heat it, until it's melted.
  2. Add Gram flour in it and stir it, until it turns light brown. Don't leave the flour, as the flour will be burnt.
  3. Add almond pieces and raisins in the gram flour in a pan and mix it properly.
  4. Now, turn off the flame and let the mixture cool down for another 30 minutes.
  5. Add sugar in this mixture.
  6. Turn the mixture in an another dish and let it cool down, until it temperature is perfect for hands.
  7. Sprinkle cool milk and mix it by a spatula.
  8. Take small amount of mixture and by your palm try to convert the mixture in small balls.
  9. Enjoy your dessert.

Soan Papdi

Ingredients -

1.  Gram flour - 1 1/4  cup
2.  All Purpose flour - 1 1/4 cup
3.  Sugar - 2 1/2 cup
4.  Water - 1 1/2 cup
5.  Ghee or unsalted butter - 250 gms
6.  Milk - 2 tbs
7.  Cardamom seeds - 1/2 tbs ( properly crushed)

Directions - 

Take a large bowl and mix all purpose flour and gram flour together. Put a heavy bottom pan on a flame. Add Ghee in the dry pan and when heated, add the mixture of gram flour and all purpose flour. Stir it properly until it turns light brown. Remove it from the flame and keep on stirring it.

Sugar syrup - On the other flame, keep the water to boil and when boiled, add sugar in it. Keep on boiling it, until it starts turning into 2 1/2 consistency. Now, add this sugar syrup to the mixture of besan and maida. Keep on beating in contonouly with a big fork until n unless it has a thread texture.

Now, transfer this mixture in a greased pan in a thickness of 1 inch. Now, sprinkle cardamom seeds above it. Let it cool down. When cool cut it in a square of 1 inch. Tightly wrap it in a thin plastic sheet.

Brinjal- tomato stew ( Baigain bharta)

Ingredients - 

1. Baigain ( Bringal ) - 2 Nos.
2. Tomatoes - 4 Nos.
3. Salt to taste
4. Red chilli powder - 1/2 teaspoon
5. Garlic - 3-4 cloves
6. Oil - 1 tbs
7. Red dry chilli- 2
8. Mustard seeds - 1 tsp


Directions -

Cooked Brinjal and tomatoes
Wash Bringal and make 2 holes in it by a knife. Similarly, take tomatoes, wash it and make 2 holes in it by knife. Put, the bringal and tomatoes together in a cake cooking pan and put it inside the oven for 20-25 minutes at 400 degrees and keep on checking when you feel the bringal and tomatoes are cooked, Switch off the oven and let the bringal and tomatoes inside the oven for another 10 minutes.

mustard seeds, Garlic and pepper
cooked in oil
Now, Chop the garlic and red pepper in small pieces. Take a small dry pan and put it on flame, add oil in it and let it get heated. Now, add mustard seeds in heated oil. Cover the pan and wait till the mustard seeds crackle and then add chopped garlic and green chilli. Remove it from flame.

Take out the bringal and tomatoes and peel out the cover and put it in a bowl . Now, smash the bringal and tomatoes in a same bowl. Add salt, red chilli powder and the oil with a mustard seeds, garlic and green chilli. Mix it properly.

Your Bharta is ready, you can have with roti, stuffed parantha or even with rice, its taste good.

Gram flour( Flour made from lentil) tortilla-

Ingredients -
  1. Gram flour - 1 cup
  2. Salt to taste
  3. Red chilli powder - 1 tsp
  4. Black pepper powder - 1tsp
  5. Onions - 1/2 chopped ( if small)
  6. Tomatoes - 1 Chopped ( if medium size)
  7. Green Chilli - 1 or 2 chopped ( depends on how much hot you prefer)
  8. Yougurt - 1 cup

Directions -
  • Take yougurt and beat it by a spoon, and make it a paste.
  • Add Gram flour in the yougurt and mix it.
  • Slowly, add little amount of water to make it a thin paste.
  • Add salt, red chilli powder, black pepper powder, onions, tomatoes, green chilli.
  • Mix it properly.
  • Left it covered for another 60-90 mminutes, and let it get fermented.
  • Now, put the pan with thick base on the flame. (prefer using non stick pan)
  • Spray Oil on the pan and let it get heated.
  • When heated, put off the flame and after about 1 minute, witha big spoon spread the gram flour mixture in a pan, Make sure it's evenly spread all over the pan, don't make it very thick, as it will take more time to get cooked.
  • Put ON the flame on a medium heat and when the small pores begin to be seen in the tortilla.
  • Turn it over with a sharp end Spatula.
  • Now, let it get cooked on the other side of tortilla.
  • Your gram flour tortilla is ready.
  • You can have it with tomato sauce or cilantro chutney.( find cilantro chutney in section of side dishes)

Note - Let tortilla turn brown, before turning it over on the pan, tht is also a sign to know that tortilla is cooked or not.

Peas- mushroom Stew ( mutter- mushroom Currry)

Ingredients for 4 people -

1.   Mutter ( Green Peas) - 1 Cup
2.   Mushroom - 1-1/2 Cup ( Cut into small pieces)
3.   Onions- 1/2 (Big) or 1 (Small)
4.   Garlic ( Lehsoon) - 3-4 Cloves
5.   Ginger ( Adrak) - 1/2 teaspoon
6.   Milk- 1 Cup Lukewarm
7.   Salt to taste
8.   Chilli Powder - 1/2 Tea Spoon
9.   Dhania ( Coriander) Powder -1 Teaspoon
10.Jeera (Cumin) Powder- 1/2 Teaspoon
11. Laung (Cloves) - 3-4 Pieces
12. Kali Mirch (Black Pepper)- 2 Pieces
13. Tomatoes sliced- 1 Cup
14. Oil- 2 Spoon

Directions-

First put the empty dry Pan on the stove and let it get heated for sometime, then add mushroom and fry
(without Oil). The Mushroom will start leaving water, and in some time all the water will be dried up. Make it a point, the mushrooms are completely dried up, otherwise mushrooms won't come up good. Transfer all the mushroom in a plate.


Grind together, Onions, tomatoes, Cloves, Garlic, Ginger and Black pepper. Put, about 2 teaspoon of oil in a Pan and when oil is heated add this grind ed mixture in a pan. Keep on stirring for 5 minutes. Then, add satl, cumin powder and coriander powder in a mixture and keep stirring. In another few minutes, the mixture will start getting dried up.  Add 1 Cup of water, peas and mushroom and mix it well. And now add a Cup of milk. Cover it and get it cooked for another 20 minutes. Now, uncover pan and add 1/2 Cup of Lukewarm milk and mix it properly. Remove pan from heat.


Here your mutter mushroom is ready. Before serving the course, check the gravy, it shouldn't be thick and must be in a liquid form. This curry tastes good with the Lachha parantha.


NOTE- This is a white gravy curry, to make a gravy much more richer you can also add paste of 8-10 pieces of almonds.

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