Methi Matar Malai

Ingredients

Fenugreek leaves (methi) 2 bunch

Green peas 1 cup boiled
Onion 1 chopped
Ginger 1/2 inch piece
Garlic 5 cloves
Oil 4 tbsp
Dry red chilli 1
Cumin seeds 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Dry mango powder (amchur) 1/2 tsp
Sugar 1/2 tsp
Salt to taste
Fresh cream 1/2 cup

Method

Clean, wash and chop the methi leaves.

Blanch the methi leaves in the boiling salt water and refresh with the cold running water.
Heat oil in a pan. Add dry red chilli and cumin seeds
Once the seeds sizzle add chopped onions and cook till they are translucent.
Add ginger and garlic paste and continue to sauté for a min
Add the methi leaves and sauté for a few mins
Add red chilli powder, turmeric, garam masala and green peas.
Cook for four mins.
Add amchur, sugar and salt. Mix well.
Add the fresh cream and serve hot

Cooking Time - 20 mins
Servings - 4

Black eyed Peas Curry

Ingredients
Black eyed peas 1 cup
Onion 1 large chopped
Tomatoes 2 finely chopped
Green chillies 2 chopped
Ginger paste 1 tsp
Garlic 3 cloves chopped
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Cilantro chopped

Method
Soak the black eyed peas overnight
Pressure cook with salt until 3 whistles to turn soft
Heat oil in a pan
Add cumin seeds. Once they sizzle add green chillies, ginger and garlic
Stir fry for few seconds and add onions and salt
Saute till they turn translucent
Add tomatoes and cook till they turn mushy
Add turmeric, red chilli, cumin, coriander powder and garam masala. Adjust salt
Add boiled black eyed peas and water and simmer for 10 mins
Garnish with cilantro
Serve hot with rice or parathas

Cooking Time - 25 mins
Servings - 4

Veg Cutlets

Ingredients
Potatoes 2 boiled and mashed
Mixed vegetables 1 cup chopped (green peas, carrots, green beans, cabbage)
Breadcrumbs 1 cup
Cumin seeds 1/2 tsp
Ginger garlic paste 1 tsp
Coriander powder 1/2 tsp
Turmeric powder 1/4 tsp
Amchur powder 1/2 tsp
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Lime juice 1/2 tsp
Salt to taste
Maida 3 tbsp
Cilantro chopped
Oil to fry

Method
Steam the chopped mixed vegetables.
Make sure to squeeze the vegetables to take the excess water out and pat dry.
Heat oil in a pan. Add cumin seeds
Once they sizzle add ginger garlic paste, coriander, red chilli powder, turmeric, salt
Add the boiled vegetables and mix well
Add mashed potatoes, garam masala, amchur powder, lime juice, cilantro
Mix well and cook for few mins
Make small dumplings of any shape
Add water to maida to make a batter and keep aside.
Dip each dumpling in the flour batter and roll it in breadcrumbs and set aside.
Heat oil in a frying pan.
Fry the cutlets until they are golden brown on both sides.
Serve hot with tomato ketchup or chutney

Cooking Time - 30 mins
Servings - 4

Onion Pakoda

Ingredients
Onion 1 big thin sliced
Green chilli 1 cut lengthwise
Ginger 1 inch piece finely sliced
Curry leaves 3 finely chopped
Besan/gram flour 1 cup
Rice flour 1 tbsp
Red chilli powder 1/2 tsp
Chat masala 1/4 tsp
Ajwain 1/4
Baking powder a pinch
Oil 1 tsp & for frying
Cilantro finely chopped
Salt to taste

Method
Take a bowl add sliced onions, green chillies, ginger, curry leaves, cilantro and little salt. Mix well
In another bowl add besan, rice flour, salt, ajwain, baking powder, red chilli powder, chat masala and oil. Mix well
Now add the onion mixture into it and mix well
Sprinkle very little water and mix well again.
Heat oil in a pan.
Put the onion mixture in a sprinkled way and deep fry on medium flame till golden brown.
Serve hot with tamarind chutney

Cooking Time - 15 mins
Servings - 3