Green Peas-tomato soup

Ingredients:
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

Method:
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.

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.

Gulabjamun and Dry Coriander leaves puri

This post is special for my Mom and Dad. My mom is far away form me but always near to heart. Mom Happy Marriage Anniversary.

Love you and Miss you MoM

Gulabjamun
An Indian sweet preparation traditionally made out of evaporated desiccated milk blended with wheat flour, fried and soaked in sugar syrup.

Ingredients:
Ready made gulabjamun paket of 200 gm
600gm sugar
Ghee for deep fry
Few strands of saffron

Method of making Gulabjamuns:
Step 1: Mix the ready made jamuns packet with 125 to 150ml water in parts in big vessel. (For richer jamuns, use simple milk instead of water.)
Step 2: Knead gently into soft and smooth dough.

Step 3: Apply ghee on both palms and then shape medium round and smooth jamuns without cracks from the dough. Cover the jamuns with moist cloth until we make sugar syrup.

Step 4: Take 600gm sugar in vessel.

Step 5: Add approximate 600ml water in it.
Step 6: Turn on the gas and heat this sugar mixer until they are bubbling.

Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns.

Step 8: Add few strands of saffron in sugar syrup.
Step 9: Take a thick pan and heat the ghee or oil on medium heat.

Step 10: Place the jamuns softly in heat oil in law flame.

Step 11: Deep fry in ghee in low flame until it turn golden brown.

Step 12: Drain excess ghee and place the hot sugar syrup in low flame.

Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.

Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)

Coriander leaves dry puri (Snack Item)

Ingredients for making coriander mixer:
3 cups fresh coriander leaves
9-10 long fresh green chillies
3 big size lemons (½ cup lemon juice)
1 tbsp turmeric powder
3 tbsp sugar
Salt to taste

Method for making coriander paste:
Step 1: Wash the coriander leaves very nicely and chopped it.

Step 2: Cut the green chillies and blend all material in mixer with little water.

Step 3: Mix till smooth paste.

Ingredients for making puri:
2 cup wheat flour
1 cup semolina (Rava/ Suji)
6 tbsp oil
Oil for deep fry the puri

Method of making coriander leaves puri:
Step 1: Mix the both flour with 6 tbsp oil very nicely.

Step 2: Add the mixer of coriander leaves.

Step 3: Knead slightly stiff dough and add little water if it needed.
Step 4: Cover with a moist cloth and keep aside for 5 minutes.

Step 5: Knead again and divided into big portions.
Step 6: Roll into big round shape and then cut into small round shape with help of round shape.

Step 7: Make small Slits with the tip of the knife on top of the puris.

Step 8: Deep Fry the puri in hot oil and fry until they are golden brown on both side.

Step 9: Drain excess oil.

Step 10: If you like square shape than try in square shape it is easy to shape and quick to make.

Step 11: Store in a container.

Step 12: Enjoy it in your breakfast or snack time…..............:))

Let us love everyone, who comes our way, every element that is a part of our life....To make this world more beautiful. :)