Methi Matar Malai

Ingredients

1 cup boiled green peas
1/2 cup cream or malai
1 bunch methi leaves chopped
3 tbsp. ghee or butter
salt to taste
1/2 tsp. cuminseeds
1 pinch asafoetida

powder together:

1 cardamom

2-3 cloves

1/2" stick cinnamon

Grind to a paste:

1 onion

1 tbsp. khuskhus (poppy seeds)

1-1/2 tbsp. cashewnuts

1 tbsp. curds

1 tsp. sugar

2-3 green chillies

1/2" ginger

Method


1.Immerse methi in salted hot water for 5 minutes.

2.Drain and wash well in colander under running water.

3.Press out well to remove as much water as possible.

4.Keep aside. Beat malai till smooth. Keep aside.

5.Heat ghee, add cumin seeds and asafoetida.

6.Add paste and stirfry for 2-3 minutes.

7.Add powdered spices.

8.Stir, and add peas, methi leaves and malai.

9.Add all other ingredients.

10.Boil for 2-3 minutes or till gravy thickens.

11.If gravy feels too watery sprinkle a dash of flour and stir.

12.If too thick, add a few tbsp. of milk.

13.Serve piping hot with parathas, rotis, etc.

Curd Rice

Ingredient :

1 Cup Rice
1 Cup Yogurt
2 Green Chillies
2 Red Dry Chillies
1 Inch Ginger (grated)
1 tsp mustered Seeds
1 tsp jeera
1 tbsp Urad Daal
1 tbsp Chana Daal
50 Gm Cashew
50 Gm Raisins
6-7 Curry Leaves
Coriander leaves to garnish
4 tbsp cooking oil
salt to taste.

Method:

1. Wash the rice well and cook it as usual.(put in a pressure cooker with the water. Cook till done - cook first on a hig flame till you hear the first whistle, then simmer and allow 1 more whistle. Keep aside for an hour or two...or add 2 cups of water to 1 cup of rice in microwave and let it cook for 25 mins).
2. Take oil in the pan and heat it.Add mustard seeds,jeera, curry leaves,Ginger, chillies,cashews,Raisins,urad daal and chana daal.Stirr well.Cook it for 5 mins on low flame.
3. keep aside for 10 mins.
4. Add yogurt to this mix.And spread on rice.
5. Stirr well.
6. Curd Rice is ready.One can keep it in Fridge and enjoy the cool taste of curd rice.

Sweet corn soup

Ingredients:

Large corn cobs ( bhutta) 6
Water 6 cups
Cornflour 2 tbsp.
Sugar 1-1/2 tbsp.
Soya sauce 1 tsp.
Chilli sauce 1 tsp.
Vinegar 1 tsp.
Salt to taste





Method:

1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.


Serve hot with corn kernels (step 2) dipped in it.
Optional - If fresh corn is not available,you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

SUJI IDLI

Ingredients:


1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste



How to make suji idli:
Roast the suji in pan withour oil till it changes it color to light pink on low flame.
Keep it aside.
When it gets cool, in a bowl take the curd and add semolina evenly.
Then add the fruit salt and the remaining ingredients.
In a pressure cooker put some water to boil.
Now put 1 spoonful of this batter in the idli maker slots.
Place this idli maker in the cooker and let it steam for 10 minutes.
Take it out and serve hot with green chutney.

Idli Sambhar

Ingredients:



2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing



How to make idli sambhar:


Pick, wash and soak the daal overnight or for 8 hours.
Pick, wash and drain the rice. Grind it coarsely in a blender.
Grind the daal into a smooth and forthy paste.
Now mix the grinded rice and daal together into a batter.
Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.