Saturday, March 20, 2010

Green Peas-tomato soup

½ cup fresh green peas
10 medium size ripe tomatoes
2 medium size onions
1 small piece of ginger
1 tbsp pure ghee or butter
1 tbsp cumin seeds
2 tbsp red chillies powder
½ tbsp sugar (optional)
Salt to taste
Coriander leaves for garnish

Step 1: Cut the tomatoes into two parts and ginger into small pieces and onion into medium pieces. Step 2: Add one cup water and cook into medium flame with lid over the vessel.

Step 3: When tomatoes become soft then remove the skin of tomatoes with steel spoon.

Step 4: Blend this material with blender until it becomes smooth.

Step 5: Drain this pulp if the skin and seeds of tomatoes in it.
Step 6: Heat a thick pan and add pure ghee on low flame.

Step 7: Add cumin seeds when ghee is mallet.

Step 8: Turn the flame on medium and then add the fresh green peas in it.

Step 9: Simmer until they are very tender.

Step 10: When skin of peas is slightly change then puree tomatoes pulp in it.

Step 11: Stirring while and cook it for 10 minutes on medium flame.

Step 12: Then add red chillies powder, salt and sugar in it.

Step 13: When it begins to slightly thicken turn off the flame.

Step 14: Add fresh coriander leaves after the turn off the flame.

Step 14: Serve hot into serving bowl.

Step 15: Garnish with coriander leaves and cream.

Step 16: I like to eat with plane simple rice and roasted papad. But you also serve as soup in your menu. Note:
1. You also add carrot and another vegetable which you like the taste and it goes good taste with tomatoes.
2. Also add garlic or cloves or pepper powder or cinnamon if you like this type of taste.

Sunday, March 14, 2010

Malai Kofta

An unusual non-fried version of koftas. Use fresh paneer for best results.
Ingredients for the Koftas:
1 cup paneer
1 tbsp plain flour(maida)
A pinch backing powder
2 green chillies chopped
2 tbsp coriander chopped
Salt to taste

Ingredients for gravy:
100gm fresh tomato pulp
1 cup milk
¼ cup cream
1 tbsp kasuri methi
1 tbsp oil
Salt to taste
To be ground into a paste:
¼ cup onions chopped
3 cloves garlic
2 green chillies
2 tbsp coriander seeds(dhania)
1 tbsp cumin seeds (jeera)
1 tbsp ginger piece
2 cloves (lung)
1” stick cinnamon (dalchini)
Method for kofta:
Step 1: first of all crumbled the panner if fresh and if you use from freeze then grated it.

Step 2: Mix paneer, baking powder, green chillies, chopped coriander leaves and salt.

Step 3: Mix it very nicely if paneer is cool then just microwave for 7 to 10 second then it mix very nice.

Step 4: Then add plain flour in it and make like dough.

Step 5: Shape it into small round kofta.

Step 6: Take a microwave bowl and add 1 tbsp oil in it.

Step 7: Place all the round shape boll of paneer into greased microwave bowl.
Step 8: Smoothly rub this bowl into oil so its surface is oily.

Step 9: Microwave on high for 1 minutes.

Step 10: When cool open the bowl and check it is cook aur not if all paneer bolls are slightly change the color of off-white or it become hard then its cook nice.

Step 11: Keep aside.Method for the gravy:
Step 1: Ground the all ingredient material.Step 2: Make good paste from it.

Step 3: In another microwave safe bowl, add the oil and the ground paste.

Step 4: Microwave on high for 5 minutes, strring once after 3 minutes.

Step 5: Add tomato ready made pulp and mix it.
Step 6: Microwave on high for another 7 minutes stirring in between fo another 2-2 minutes.
Step 7: Add the milk, and cream.

Step 8: Add kasuri methi and salt in it and mix very well with help of spoon.

Step 9: Microwave on high for 2 more minutes.

How to proceed:
Step 1: just before serving add the koftas to the gravy.

Step 2: Microwave on high for 2 minutes.

Step 3: Serve hot and garnish with chopped coriander leaves.