Matar Paneer (Paneer with Peas)

MATAR PANEER / Paneer with Peas

Ingredients :-

Paneer (cottage cheese) - 500 g (firm)

Peas - a handful

Onion - 1 (large, chopped)

Tomato - 1 (medium, chopped)

Cumin seeds (jeera whole) - 1/2 tsp

Garam masala (all spice) - 1/4 tsp

Turmeric (haldi) - 1/4 tsp

Kashmiri Red chilli powder - 1 tsp

Coriander (dhania) powder - 1 tsp

Ginger - garlic paste - 1 tsp

Salt - to taste

Cooking oil

Method :-

1) Cut paneer block into small bite size pieces. Pour some cooking oil in a wok/non-stick pan and fry paneer pieces till golden brown. Take out and strain the oil on a kitchen napkin.

2) Toss in the chopped onion and cumin seeds and fry well.

3) Add chopped tomato and keep frying till it melts and softens. Then, add the spices (masalas) , ginger-garlic paste and keep frying till the oil separates from the masalas. Add salt.

4) Now add the peas and let it cook.

5) When done, add the paneer and let it all mix and merge.

Garnish with coriander leaves and serve with hot parathas.

Paneer Bhurji (Cottage Cheese Crumble)

PANEER BHURJI (Cottage Cheese Crumble)

Cottage cheese is like tofu in consistency and firmness but it is made from fresh milk. http://indianfood.about.com/od/menus/r/paneer.htm - has instructions on how to make paneer (cottage cheese). Lubna's blogsite - Yummy Food has a lovely photograph of a Paneer dish(so you can see what it looks like) and a wonderful recipe for Mutter Paneer (Peas and Cottage cheese), a wonderful North Indian dish.

Ingredients -

Paneer - 300 gms (mashed)

Onion - 1 (large, chopped)

Tomatoes - 2 (chopped)

Garlic - 3 pearls

Ginger - 1/2 inch piece

Turmeric (haldi) powder - 2 tsp

Cumin seed (jeera) powder - 1 tsp

Oil - 3 tbsp

Red chilli powder - 1 tsp

Dry mango powder (amchur) - 1/2 tsp

Salt - to taste

Garnishing - Coriander leaves (chopped)

Method : -

Heat the oil and fry the onion, ginger and garlic till the onion is brown.

Lower the flame and mix in the tomatoes. Stir fry for a further 2 - 3 minutes.

Mix in the spices and 2 tsp of water and cook the spices over a medium flame for 2 mins.

Add the mashed paneer. Season and add salt to taste. Stir fry for a couple of minutes.

Garnish with chopped coriander leaves and serve with hot parathas, rice and dal (Indian lentil soup).

Methi Aloo

METHI ALOO - A favourite during the winter months but a dish which everyone can enjoy during the other months too, if one is able to get fresh fenugreek/methi.

Ingredients :-

Methi / fenugreek leaves - 250 gms
Potatoes - 300 gms
Ginger - garlic paste - 1 tbsp
Turmeric / haldi powder - 1 tsp
Cumin seeds / jeera powder - 2 tsps
Coriander / dhania powder - 1 tsp
Oil - for cooking
Salt - to taste

Method -
Cut the methi / fenugreek leaves into small pieces, discarding stalks. Wash well and rinse under the tap.
Peel the potatoes and cut into small cubes.
Heat 2 tsp oil and fry the methi leaves for 3 - 4 minutes.
Mix in the potatoes and continue to cook over a medium flame, stirring from time to time.
Cook for 4 - 5 minutes. Mix in the spices and salt.
Lower the flame and add 3 - 4 tbsp of water and cover with a lid.
Cook till the potatoes are done and the preparation is dry.

Thepla Roti

THEPLA ROTI

A staple Gujarati accompaniment to any dish. It is similar to a paratha but has a unique taste of its own. Theplas are very useful to carry while travelling as they remain for atleast 2 days.

Ingredients : -

Atta (whole wheat flour) - 1 cup

Besan atta (chana dal flour) - 2 tbsp

Green chillies -2 (chopped)

Red chilli powder -1 tsp

Turmeric (haldi) - 1/2 tsp

Ginger & Garlic paste - 1 tbsp

Ajwain - 1 tsp

Asafoetida (hing) - a pinch

Methi (Fenugreek) leaves - 1/2 bunch (chopped)

Coriander (dhania) powder - 1 tsp

Cumin seeds (jeera) powder - 1 tsp

Salt to taste

Oil as needed

Process : -

1. Mix both the flours well.

2. Add methi leaves, salt and all the ingredients and mix well. Add enough water to make a dough and knead. Then add 1 tsp oil and knead it well till it is a soft dough .

3. Cover with a moist cloth and keep aside for 20 minutes.
4. Divide the dough into equal portions and make even size small balls.

5. Dust with atta. Cover and keep aside for 10 minutes.
6. Flatten each ball and roll into a thin, round chapati (Indian flatbread) , 5 inches in diameter.
7. Heat the griddle and roast each of the rolled out theplas one by one.
8. First roast one side, turn it upside down. Then put 1/2 tsp oil on the turned side and again turn it upside down. Repeat the same with the other side.
9. When evenly roasted remove it from griddle. Repeat this for all the balls.
10. Serve them hot with butter or chutney or curd.