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Tuesday, February 22, 2011

Methi Mattar Malai


Methi leaves: 1 pack (washed and finely chopped)
Green pea: 1 cup (frozen)
Onion: 1 (finely chopped)
Tomato: 2 (finely chopped)
Green chillies: 2-3 (chopped)
Ginger: 1 tea spoon (grated)
Garlic: 1 clove (chopped)
Cumin seeds: 1 tea spoon
Turmeric powder: 1/2 tea spoon
Chilli powder: 1/2 tea spoon
Corriander powder: 11/2 table spoon
Garam masala: 1 tea spoon
Milk: 1 cup
Salt to taste

Step1: Soak methi leaves in salt for at least one hour before cooking.
Step2: Heat oil and add cumin seeds. When it starts to spluttering, add green chillies, ginger, garlic, turmeric, chilli powder, onion and fry well.
Step3: Once the onion sturns transparent, add tomatoes and saute together. Now add corriander seeds, garam masala.
Step4: Once the tomatoes are cooked well, add peas and close the lid for 5-6 minutes.
Step5: Add methi and 1 cup of milk and boil well for 5 minutes.

Methi mutter malai is ready :)

Friday, February 18, 2011

Onion Pakoda


Onion: 1 large (finely chopped)
Besan flour: 1/2 cup
Cumin seeds: 1 tea spoon
Green chillies: 1 tea spoon (finely chopped)
Ginger: 1 tea spoon (finely grated)
Turmeric powder: 1/2 tea spoon
Chilli powder: 1/2 tea spoon
Salt to taste and oil to fry
Water: 3-4 spoons
Step1: Mix onion, besan flour, green chillies, ginger, turmeric powder, chilli powder, salt and little water and mix well
Step2: Deep fry in oil.

Hot pakodas goes well with tea on a rainy Sunday evening :)

Thursday, February 17, 2011

Cilantro/Corriander leaves chutney


Cilantro leaves/corriander leaves: 1 cup (washed and stem removed)
Red chillies: 3-4
Pepper cons: 5-6
Urad dhaal: 3 table spoon
Channa dhaal: 3 table spoon
Asafoetida: 1 tinge
Tamarind: a small piece

For seasoning:
Mustard seeds: 1/2 teaspoon
Cumin seeds: 1/2 tea spoon
Urad dhal: 1/2 tea spoon
Curry leaves: 4-5

Step1: Heat oil and fry urad dhal, channa dhal, pepper cons, red chillies until the channa dhal turns golden
Step2: Allow them to cool down and grind along with corriander leaves. Add little water while grinding.
Step3: Do seasoning with mustard seeds, curry leaves, urad dhal, cumin seeds.

Goes well with rice, toasted bread, chapathis.

Tuesday, February 15, 2011

Mango Cake


Mango pulp: 1.5 cup
All purpose flour: 1 cup
Granulated Sugar: 1/2 cup
Cardamom powder: 1 tea spoon
Baking powder: 1 spoon
Baking soda: 1 spoon
Melted Butter: 1/2 cup
Vanilla essence: 1 tea spoon


Step1: Mix all purpose flour, granulated sugar, cardamom powder, baking powder, baking soda and melted butter, vanilla essence.
Step2: Add mango pulp and slowly mix all ingredients together.
Step3: Grease the baking pan and pour the mixture on it. Preheat the oven at 350 F
Step4:  Bake the cake for 30 minutes at 350 F.