PEAS PULAO

Peas pulao

INGREDIENTS:-

• 2 cups Basmati rice
• 1 cup fresh or Frozen Peas
• 3 tbsp finely chopped Onions
• 2 Bay leaf
• Salt to taste
• 3 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp Garam masala
• 5 Clove
• 4 Green chillies 
• 1 Cinnamon stick

METHOD:-

1. Wash the rice thoroughly and keep aside.
2. Then heat oil in a pan and add bay leaf, cinnamon stick, clove and cumin seeds and fry for few seconds.
3. Then add chopped onions and green chillies and fry till onions are golden brown.
4. Now add peas into it and saute for a minute.
5. Then add 4 cups of water and salt into it.
6. When the water starts boiling, then add basmati rice and garam masala.
7. Then close the lid of the pan.
8. Cook untill rice are properly done and serve hot with raita.

UPMA

Upma

INGREDIENTS:-

• 2 cups Rava/sooji
• 2 tbsp Urad dal
• 1 inch chopped Ginger
• 1 chopped Onion
• 2 chopped Green chillies
• 1 chopped Potato
• 2 tbsp chopped capsicum
• 1 chopped Carrot
• 1/4 cup frozen or fresh Peas
• 1 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste
• 2 stalk Curry leaves
• 1 tbsp Ghee
• 2 tbsp chopped fresh Corainder leaves

METHOD:-

1. Roast the sooji or rava on low flame till a nice aroma comes out, then take out on a plate and keep aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and green chillies and fry for a minute.
3. Then add all the chopped vegetables, turmeric powder and salt into it.
4. And fry till all the vegetables are tendered.
5. Then add 3 cups of water into it.
6. When the water starts boiling then add the roasted sooji into it slowly and stir it constantly.
7. Then cover the pan and cook for a minute in a low flame.
8. Then take away the pan from heat, and add ghee and fresh corainder leaves and mix well.
9. Serve hot with sambar and chutneys. 

MUTTON ROGAN JOSH

Mutton rogan josh

INGREDIENTS:-

• 700 gm Mutton
• 5 tbsp Oil
• 1 cup Curd
• 2 Onions chopped
• 2 tbsp Ginger paste
• 2 tbsp Garlic paste
• Salt to taste
• 2 tsp Kashmiri red chilly powder
• 1 tsp Garam masala powder
• 3 tbsp Tomato puree
• 5 Cloves
• 5 Bay leaves
• 3 Green cardamom
• 3 Black cardamom
• 3 sticks Cinnamom
• 4 tbsp raw Cashew nut paste
• 2 tbsp chopped fresh Corainder and mint leaves
• 1 cup Fresh creams

METHOD:-

1. Wash the mutton thoroughly in running water.
2. In a bowl marinade the mutton with cur and a little salt.
3. Heat oil in a pan and pu bay leaves, black cardamom, green cardamom, clove, cinnamom sticks.
4. When it starts crackle then add chopped onions and fry till the onions are little golden brown.
5. Then put ginger and garlic paste and saute for a minutes.
6. Now add tomato puree, raw cashew nut paste, red chilly powder and garam masala and fry the mixture till oil comes up.
7. Now add the marinade mutton and cook in high flame for 2 minutes.
8. Then add salt and water into it and close the  lid of the pan tightly.
9. And cook untill the meats are tendered.
10. Then add fresh cream and stirr well.
11. Now take the dish away from heat and garnish with fresh corainder and mint leaves.
12. Now the mutton rogan josh is ready to serve, serve hot with pulao ar nan.

POHA

Poha

INGREDIENTS:-

• 2 cups Poha(beaten rice)
• 1 medium sized potato(chopped)
• 1 chopped Onion
• 2 Green chillies
• 1/4 tsp Mustard seeds
• 2 stalk Curry leaves
• Salt to taste
• 1 tsp Chana dal
• 3 tbsp Oil
• 1 tsp Turmeric powder
• 1 tbsp Lemon juice
• 1 tsp chopped fresh Corainder leaves
• 2 tbsp crushed Ground nuts

METHOD:-

1. Soak the poha and wash thoroughly and drain the water.
2. Heat oil in a pan and add mustard seeds.
3. When mustard seeds start crackling then add chana dal, peanuts and curry leaves and saute for a couple of minutes.
4. Then add potatoes, chopped onions, green chillies and salt into it.
5. Cook untill potatoes are tendered, then add turmeric powder
6. Then add soaked poha and corainder leaves and mix it thoroughly and cook for  2 minutes in a medium flame.
7. Let it cool for sometime then add lemon juice and serve.

PANEER BUTTER MASALA

Paneer butter masala

INGREDIENTS:-

• 250 gm paneer
• 3 tbsp Butter
• 1 tbsp Ginger garlic paste
• 1 tsp chilly powder
• 1 tsp Turmeric powder
• 1 tsp corainder powder
• 1 tsp Garam masala
• 2 tbsp raw Cashew nut paste
• Salt to taste
• 2 tsp Kasuri methi (fenugreek leaves)
• 1/2 cup Tomato puree
• 2 Onions pureed
• 2 tbsp roasted Cashew nuts
• 1 cup Fresh cream
• Oil as for frying

METHOD:-

1. Cut paneer block into small cubes and fry till light golden brown.
2. Heat 2 tbsp of butter in a pan and add onion puree into it and fry till golden brown.
3. Then add ginger garlic paste and saute for some time.
4. Now add tomato puree, turmeric powder, corainder powder, chilly powder, garam masala and salt into it and mix thoroughly.
5. Fry the above mixture in medium flame for 3 minutes.
6. Then after add the raw cashew nut paste into it and cook for 5 min.
7. Now add the fried paneer cubes into the mixture and a little water and allow the gravy to cook for 10 minutes.
8. Then put fenugreek leaves into it.
9. Then add fresh cream and then remove the pan from the flame.
10. Now add the remaining butter over the curry and serve hot.

PALAK PURI

Palak puri

INGREDIENTS:-

• 2 cup all purpose flour
• 2 cup Palak puree
• Salt to taste
• 1 tbsp Roasted cumin seed powder
• Oil for frying

METHOD:-

1. In a bowl take flour and add palak puree, salt, roasted cumin seeds powder and ghee and mix thoroughly.
2. And prepare a semi hard dough of it.
3. Keep the dough covered for 30 minutes.
4. Then divide the dough into lime sized balls.
5. Then roll the balls with rolling pin into disc shape.
6. Now heat oil in a kadhai and deep fry the puris one by one and serve hot.

Palak Paneer Recipe

Recipe On : Palak Paneer

 Steps & Ingredients Required To Prepare Palak Paneer

Ingredients:

• 2 cups Spinach puree
• 250 gm Paneer
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1 tsp Cumin powder
• Salt to taste
• 1 tsp Garam masala
• 1 tsp Corainder powder
• 2 tbsp finely chopped onions
• 2 tbsp Lemon juice
• 2 tbsp Fresh cream
• 4 tbsp Oil
• 1 tsp Butter

Steps / Method:

1. Heat oil in a pan fry the paneer till golden brown.
2. Again heat oil in a pan and add ginger paste, garlic paste and chopped onions.
3. Fry till onions are tendered.
4. Then add cumin powder, corainder powder, garam masala and salt into it.
5. Now add spinach puree and cook for 5 minutes.
6. Then add fried paneer pieces into the gravy and cook for another 5 minutes.
7. Then put lemon juice and cook for 2 minutes.
8. Now transfer the dish into serving bowl and add fresh cream and butter into it, and serve hot.

LASSI

                                                                          Lassi






INGREDIENTS:-

• 1 cup Yogurt
• 1/2 cup Water
• 1/2 cup Ice cubes
• 4 tbsp Sugar
• 2 tbsp fresh cream

METHOD:-

1. Blend together yogurt and sugar for 2 minutes in a mixer.
2. Then add ice cubes and blend for a minute.
3. Then pour into serving glasses from a height so as to form a foamy layer on the top.
4. Then spread fresh cream on the top and serve chilled.

GAJAR HALWA

                                                                       Gajar halwa




INGREDIENTS:-

• 3 cups grated or shredded carrots
• 4 cups Milk
• 4 tbsp ghee/butter
• 1/2 cup Sugar
• 1/2 tsp Cardamom powder
• 2 tbsp roasted Cashew nuts
• 2 tbsp Raisins
• 2 tbsp green pista

METHOD:-

1. Cook the milk on low flame for 30 minutes, stirring occasionally.
2. Then add ghee in a hot frying pan and then add the shredded carrots.
3. Fry the carrots for 10 minutes in medium flame.
4. When the carrots changes its colour add milk into it.
5. Then cook untill the milk dries.
6. Then add sugar, cardamom powder and mix well.
7. Now remove the pan from the flame and garnish with roasted cashew, raisins and green pista.
8. It can be serve hot or cold.