Methi Matar Malai

Methi Matar Malai

* 1 cup: Green peas (boiled)
* 1/2 cup: Cream or malai
* 1 bunch: Methi leaves (chopped)
* 1/2 tsp: Cumin seeds
* 1 pinch: Asafoetida
* 3 tsp: Ghee or butter
* Salt to taste
* Powder together
o 2-3 : Cloves
o 1-2: cardamom
o 1/2" stick: Cinnamon
* Grind to a paste
o 1 large: Onion
o 1 tsp: Curds
o 1 tsp: Sugar
o 1-1/2 tsp: Cashew nuts
o 1 tsp: Khuskhus (poppy seeds)
o 2-3: Green chillies
o 1/2" piece: Ginger


Method

1. Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside.
2. Beat malai till smooth. Keep aside.
3. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for 2-3 minutes. Add powdered spices. Stir, and add peas, methi leaves and malai. Add all other ingredients. Boil for 2-3 minutes or till gravy thickens. If gravy feels too watery sprinkle a dash of flour and stir. If too thick, add a few tsp. of milk.
4. Serve piping hot with parathas, rotis, etc.

Bharali Vangi-khana Khazana

Ingredients
8-10 small tender vangi (brinjals/eggplants)
½ cup chopped onion
7-8 lasun/garlic cloves
¼ inch adrak/ginger piece (grated)
2 tbsp dry coconut (grated & roasted)
1 tsp til/sesame seeds (roasted)
2 tsp shengadane/peanuts ( roasted & skined)
1-2 tbsp chinch/tamarind pulp
2 tbsp gud/Jaggery (grated)
1 tsp Jeera/cummin seeds powder
1-2 tsp dhane/coriander seeds powder
For Tadka - ½ tsp rai, pinch of Hing, ½ tsp Haldi
2-3 tsp red chilli powder
2-3 tsp Kala Goda masala
4 tbsp Oil
Salt as per taste
½ cup fresh coconut (scraped)
½ cup fresh green coriander (chopped)
Method
1) Wash and slit brinjals into four pieces, but keep their stems intact (Do not cut right
through the end). Put them in water.
2) Heat 1-2 tsp oil in a pan, add onion,ginger & garlic, stir-fry till onion turns translucent. Add dry coconut,sesame seeds,coriander seeds powder, jeera powder, peanuts, stir-fry for 2 minutes. Cool it & grind to a coarse paste.
3) Add Jaggery, tamarind pulp, Kala Goda masala, red chilli powder, Haldi, salt, ¾ of
the (scraped fresh coconut, & chopped fresh coriander) to the coarse paste and mix
well.
4) Stuff this mixture of paste in the brinjals
5) Heat remaining oil in pan, add rai, let it crackle, then add pinch of Hing & place
stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on
medium heat to ensure even cooking.
6) Add 1 cup warm water, bring it to a boil, and cook on low heat. Cover the pan till brinjals are cooked & soft (Approx.10-15 minutes.)
7) Garnish with remaining fresh coconut & fresh coriander.

Panjabi Samosa-Khana Khazana

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa:
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Panjiabi Samosa-Khana Khazana

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste

Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa:
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Gajar Ka Halwa

Gajar Halwa

Ingredients

carrots 6 (grated finely)
milk 3 cups
sugar 1 cup
mawa 1/2 cup (powdered milk)
khoya 3 tsp (ricotta cheese)
almonds 1/8 cup (chopped)
cardamoms 5 (skinned and crushed fine)
pistachios 2-3 (powdered)
ghee 1/4 cup (clarified butter)
raisins 1 tsp


Method:

Cook the carrots in the milk in an open pan on a low flame with constant stirring.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar to the carrots.
Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar is totally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream on the side.