Showing posts with label BATANI/MATAR. Show all posts
Showing posts with label BATANI/MATAR. Show all posts

Tuesday, August 20, 2019

SINDHI KADHI

SINDHI KADHI...

Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.

Materials..

Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup
Salt..to taste

Method.. 


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.

Saturday, August 17, 2019

ALOO GOBI MASALA

                       ALOO GOBI MASALA

Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..A comforting dish that's ready in half an hour.

Materials..

Aloo..4 medium..peeled and cut into cubes
Cauliflower 1 medium sized..cut into small florets
Onion..1 medium slices
Oil 2 tbsp
Cashew..4 to 5
Garlic ..2 pods
Tomato..2 large.. chopped
Turmeric..1/4 tsp
Dhania powder..1 tbsp
Cumin powder..1/2 tsp
Chilli powder..1 tsp
Masala powder 1/2 tsp
Salt..to taste according
Cilantro leaves ..A few

Method..

Place a Kadai on the stove add oil..after heating add chopped Onion,next add Garlic pods,cashews and stir fry..after 2 minutes add chopped tomatoes too and fry for 2 to 3 minutes..take off into a plate..after it turns cool,add half cup  of water and grind it in to a paste.
Next place the same kadai on the flame,add the remaining oil ,after heating add a few cumin seeds,tej patta and 4 cloves and turmeric powder ,and chilli powder too,fry for half min..Next add the grinded onion tomato paste and keep stirring.After 2minutes add aloo and cauliflower pieces too,let it cook for 2 minutes.I added frozen carrot and green peas too.Add half cup of water.Now add all the powders,use spice levels according to your eating.And keep in low flame,let it cook by placing a lid.
Let it cook in low flame,lastly add Salt,and switch off after 5 min..Garnish with coriander leaves. Serve with rotis.

Friday, August 16, 2019

CABBAGE BATANI CURRY

CABBAGE BATANI  CURRY
Materials...
Cabbage..chopped in to small pieces..2 cups
Onion chop 1 cup
Tomato chopped in to small pieces ..1 cup
Batani..1 cup
Oil..2 to 3 tbsp
Red mirchi powder..2 tsp
Dhania powder..2 tsp
Jeera powder..1 tsp
Masala powder..1/2 tsp
Or
Pavbhaji Masala
Ginger garlic paste half tsp..optional 
Salt

Method...

1.Place a pan on the stove,add oil to it.
2.Add ginger garlic,and after frying for 2to3 minutes,add onion chop and fry ,till transculent. 
3.Add tomato chop and fry until it turns mushy.
4.Next add batani and cabbage and stir well.
5.After 2 mins add all the powders ,except salt.
6.Mix well.Add half cup of water ,mix and let it cook in low flame.place the lid.
7.Lastly add Salt,mix..Switch off after its done.
8.Serve hot.

Saturday, August 10, 2019

MATAR PANEER CURRY

MATAR PANEER MASALA CURRY
MATERIALS.. 

Paneer 250 gms chopped in to pieces
Tomato 4 big size chopped
Onion 1 large chopped in to small pieces
Green batani/mattar 1 cup
Garlic ginger paste 1 Tsp to 1 and 1/2 Tsp

Powder these..in brackets

(1.Bay leaf 1 leaf made into pieces 1tsp fennel seeds
2.Dhania/coriander seeds 1 tbsp 
3.Masala powder half tsp
4.Jeera seeds 1 tsp)
Chilli powder 1tsp or individual spicy Ness
Salt
Butter 2 to 3 Tsp or even lesser
Method...
1.Place a pan on the stove and add butter to it..after the butter is heated add onion chop and mix well until transculent.
2.Add tomato chop now and mix well.
3.Then add the ginger garlic paste.
4.Next add matar /batani to it.Mix the mixture well.
5.Meanwhile keep ready the masala powder,and add to the mixture,and chilli powder and salt and garam masala powders..one by one.
6.Mix thoroughly the curry,keeping the flame in low.Fry and let it cook until 5 min. 
7.Now add the chopped paneer pieces and cook by keeping the lid for 5 to 8 minutes.
8.Add 1 tbsp if cream or curds if you like.I add them regularly.
9.After 5 min switch off the stove and garnish.
10.This sabji blends well with rotis and naans.
11.Serve hot





Thursday, January 20, 2011

GREEN PEAS MASALA

GREEN PEAS MASALA
Green peas masala,is one of the combo i prepare for/with  masala rice ,and it usually tastes  yummy..
Materials:
  • Finely chopped onion / coarsely grinded onion paste 1 cup
  • Tomato puree /tomato pieces (of 2 tomatoes)
  • Green peas 1 cup
(Soaked and half boiled)
  • Chilli powder 1 tsp
  • Ginger garlic paste 1 tsp
  • Salt
  • Masala paste/powder 1 tsp
  • Oil 2 tbsp
Method:
  • First of all half boil the soaked green peas in microwave  for 3 minutes in micro high 900 w,by adding a cup of water.Keep it aside.

  • Place another  micro safe bowl on a table,add oil to it.Micro high for 30 seconds..
  • Remove it outside and now add onion(paste form),ginger garlic paste, and micro high for 3 to 4 min in high 900 w.
  • Next remove it,and mix well,now add tomato pieces /puree,chilli powder,salt and again micro high for 5 minutes.
  • Now mix well ,and lastly add  half boiled green peas,masala powder,mix well and micro high for another 5 minutes..
  • Remove it and transfer in to a serving bowl and garnish with cilantro..
Serve with rotis ,steamed white rice or masala rice..

ON STOVE TOP:
Method:
  • Boil the soaked channa in 2 cups of water till half boiled, or else pressure cook for 1 whistle.Keep it aside.
  • Then place a pan  on the stove and add oil to it.After it is heated add chopped onion/onion paste,ginger n garlic paste,and fry it.
  • Then add tomato/puree,chilli powder and salt,and cook for 5  minutes by closing with a lid in low flame.
  • Lastly add half boiled peas,masala powder,mix well and add half cup of water and cook,till done.
  • Garnish with cilantro.Serve hot..

Monday, December 6, 2010

RAJMA CURRY

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:
  • Rajma 1 cup
  • Chopped onion 1/2 cup
  • Chopped tomato 1/2 cup
  • Jeera 1/2 tsp
  • Cloves and cardamoms (Adjust  the amount according to your intake of spice levels)
  • Oil 1 to 2 tbsp
  • Cilantro
  • Ginger garlic paste 1 tsp
  • Green chilli slits..of 2 nos.
  • Chilli powder - 1 tspn
  • Dhania powder - 1/2 Tspn
  • Garam Masala - 1 Tspn
  • Turmeric/ haldhi- 1/4 tspn
  • Salt - To taste
Method:
  •  Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.
  •  Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.
  • In the meanwhile grind the tomato and other half of the onions to paste.
  • After the onions are translucent add green chilli slits, curry leaves,tomato and onion paste, haldhi, chilli powder, salt, garam masala, dhania powder and saute well. 
  • We can add a cup of water to get the gravy now.
  • Finally add boiled rajma and simmer for 10 more minutes and switch off the stove.
  • You can garnish it with corriander leaves and serve it with rice/ rotis.

Method for Microwave cooking:
  •  Soak Rajma for atleast 12 hours,and boil in a microsafe bowl with 3 to 4 cups of water for 15 minutes in micro high . .Check for every 5 minutes and keep it aside..
  • Place 1 tsp oil in a micro safe bowl ,and add half of the chopped onions,and place in micro high(900 w) for 2 minutes.
  • Stir once.If you want u can keep for 30 seconds  more  in micro high.
  • Remove it outside,let it cool mix well and grind with tomatoes into a paste.
  • Now add the remaining oil in to another micro safe bowl,and micro high it for 30 seconds.
  • Next add jeera,cloves 2 nos and elaichi 2 nos,ginger garlic paste,and the remaining of chopped onion pieces  in to the oil and micro high fry for 2  minutes. Stir once in between.
  • Remove it outside and add green chilli slits,and curry leaves,tomato and onion paste and mix well,again micro in 180 w minimum temp for 2 minutes.
  • Now add  1 cup of water and let the mixture cook for 3 minutes in micro high , stir once in between.
  • Lastly add the boiled rajma mixture and mix well,micro high in 900 w for 5 minutes,cook for 2 more minutes
  • Finally add haldhi,chilli powder , salt,garam masala ,dhania powder  and micro in minimum temp for 3 to 4 minutes..Remove it outside ..Let it cool,garnish with cilantro leaves before serving..

Sunday, July 4, 2010

GREEN PEAS PANEER MASALA

GREEN PEAS,PANEER MASALA:

Materials:

Green peas 1/2 cup
 (boiled and made in to a paste )
Paneer small cubes 1cup
( fried till light brown in a little oil)
Chopped onion2 cups
(Half quantity should be made in to a paste)
Tomato puree 1/2 cup
or
Amchur powder 1 tsp
Ginger garlic paste 1 tsp
or
Ginger paste
(If u r allergic to garlic smell)
Cashewnuts,poppy seeds
made in to paste-1/2 cup

Chilli powder 1 tsp
Dhaniya jeera powder 1 tsp
Garam masala 1 tsp
Salt
Oil 2 to 3  tbsp

Method:

Place a pan add 3 tbsp of oil,add 1 cup of chopped onion and fry in low temp.Then  after 3 min add  onion paste,and fry then add ginger garlic paste,and saute it,now add tomato puree and boiled green peas paste,and cashew poppy seeds paste,mix well and cook with 1/2 cup of water.Then add dhaniya, chilli , jeera powder ,garam masala powder and  saute well .Cook for 10  min.
Lastly add paneer cubes mix well.Let it simmer with a lid for 5 min in low temp and switch off.
Goes well with rotis ,naans,chhappathis and also rice.