KARHAI MATAR PANEER

Ingredients:- 

Cumin-1/2 teaspoon
Fenugreek seeds-1/2 teaspoon
Coriander-1 teaspoon
Turmeric-1 teaspoon
Salt-to taste
Kashmiri (deggi mirch) chili-1 teaspoon
Onion paste-2 tablespoon
Tomato paste-3 tablespoon
Frozen Peas-1/2  Kg
Cheese-250 gm
Clove-1
Cardamom-1

Method:-

Boil the peas for ten minutes on medium flame or till they ripe and become soft. Heat 3 tablespoon of refined oil in a Karahi. Add cumin and also fenugreek seeds. When cracking sound comes add onion paste and fry for 2 minutes on medium flame. Then add coriander, turmeric, salt, chili followed by tomato paste. Fry it till the mixture starts leaving oil. Then add pre boiled peas to it. Afterwards add cheese to it. Make powder of clove and cardamom. Attach to the dish. Keep it on flame for 2 to 3 minutes. So Karahi Matar Paneer is ready to eat. Serve hot either with rice or chapatti.

Dimsum (momo) cooking method

Hi friends. Today I am back with a dish which is very popular in Himalayan region. In India and Tibet we know it by name MOMO and Chinese also call it DIMSUM. MOMO are very easy to prepare at home, but you need to do a bit more physical effort.

INGREDIENTS:

Cabbage- ½ kg

Onion- 3 medium sized

Ajinomoto- 1 teaspoon

Refined oil- 1 tablespoon

Salt & Chilli- as per taste

Maida- ½ kg, knead it into a hard dough with the help of water.

NOTE: You will need a utensil, which has a solid base for water to boil, and perforated roof to let the steam pass to ripe the MOMO. It is separately available in market in different sizes, known as MOMO MAKER.

METHOD:

Shred the cabbage and onion then add monosodium glutamate (ajinomoto), salt, refined oil, and chilli powder. Mix it well. Keep it aside for 20 minutes. Water will get separate. Discard the water. Now make a number of small balls of Maida dough. Roll these balls on a flat surface with the help of a rolling pin in circular shape and  spread some quantity ( depending upon the size of Maida ball) of the mixture of cabbage( you have prepared earlier) on them, fold from middle and close the edges by slightly pressing with your fingers. Now let them ripe in steam for 15 minutes.

Your dish is ready and you can have them either with tomato sauce or with spicy ginger-garlic-tomato chutney.

Indian Karhi

Hello friends.. I am back with a recipe that is sure to add typical Punjabi taste to your lunch menu. Yes you guessed it right - Indian Karhi. The delicious taste follows only 10 minutes preparation.

Here it comes:-

Ingredients

• Buttermilk (Lassi)- 1 litre
• Gram Flour(Besan)- 200 grams approximately ( you can adjust the quantity as per the thickness of KARHI you want)
• Dries red chillis- 2 or 3 as per your taste
• Fenugreek (Methi)seeds-1/2 spoon
• Coriander (Dhania) seeds1/2 spoon
• Salt as per your taste
• Asafoetida (Heeng) 1/4 spoon or less as per your taste, mix it with 100 ml warm water. Keep it aside.

METHOD:-

Mix Gram Flour (besan) with Buttermilk (Lassi) and beat it till a smooth formation comes up. Add salt in it. Now heat some mustard oil in a pan. Add dried chillis, Fenugreek (methi seeds) and Coriander (dhania seeds) to it. When you start hearing the cracking sound, pour the mixture of Buttermilk and Gram Flour in to it. Now add Asafoetida mixture to this. Let it boil for 3 minutes. So tasty KARHI is ready for your lunch menu. Accompany it with Cumin rice. Hmmm!!

Isn't that easy and fast.. mouth watering too…
See you soon with another interesting recipe..


Till then—HAPPY EATING