Dear friends A cold wave is sweeping Delhi. It is quite chilly outside. However winter is also the time when the carts of vegetable sellers literally groan with the fresh winter produce from peas to carrots and various other greens. Lets share recipes and cook up great meals. I am posting the famed Bengali Matar (Green pea) Kachori: Matar- Kachori Ingredients: Green Peas : Half a kilo Maida : 250gms Sugar :A pinch or so Cooking Oil: For frying kachoris Black pepper powder Salt Method : Green Pea Paste Shell the green peas. Wash the peas and put them in a mixie to get a paste of green peas. Heat the oil in a karahi/pan. Then add the green peas paste. Add salt and a little bit of sugar in it. Stir the mixture continuously till the paste is thick enough. Add a half a teaspoon of black pepper powder. Once the paste is ready, take the karahi off thegas burner and allow the mixture to cool. Frying Kachoris Next take the maida and put some salt and 2 teaspoon of vegetable oil in it. Pour a little water on the maida and mix the dough thoroughly. Before frying, make little mounds of maida. Next, make a small depression in the maida and put a bit of the pea-paste in the depression. Mix the dough thoroughly and use a rolling pin to make small puris/kachoris. Pour some vegetable oil in a karahi and deep fry the puris. Serve hot and enjoy the green pea kachori. :idea
Thanks, I am fond of the green pea kachori and regularly pester my Bengali friend for them. I am planning to surprise her!
Hi, Winter is the time for fresh farm produce. I like all those greens. Here is a recipe. Bethua-Saag Parantha Ingredients: Bethua Saag – Small bowl of boiled and Mashed Bethua saag Dhania Patti – Small bowl of chopped Dhania Patti Cooking Oil – For frying Green Chilli – One nos. Atta Dough – Mashed Paneer – Small bowl Salt – about 1 teaspoon Ajwain Method Make a mash of Paneer, Bethua saag(already mashed), Dhania Patti, Green Chilly along with salt. Take the Atta Dough and add salt and ajwain to it. Take small mounds of atta and make a small depression in them. Add the filling of Bethua saag to each mound. Mix thoroughly. Use a little oil and fry like a regular parantha. :hiya
GAJAR HALWA Ingredients 1 kg Carrot ¼ liter Milk 250 gms. Dry Milk 2 tbsps. Clarified Butter 10 nos. Almonds 10 nos. Cashews 10 gms. Raisins 1 tsp. Cardamom(powder) Directions Peel, wash and then grate carrots. o Heat a thick bottomed pan. Add grated carrots and milk. Bring it to a boil and then reduce flame, cook for about 20 minutes until all the milk is absorbed. o Add clarified butter (ghee) in it and stir constantly on medium flame for 10-15 minutes untill carrots re golden in color. Add sugar. Stir constantly while continuing to cook. Once all the water is evaporated, remove from heat and mix khoya. Garnish with sliced almonds, cashew nuts and raisins. Gajar halwa is relished hot as well as cold.
Let me share with you my mother's recipe of GAJAR MALAI. Ingredients · 1/2 kg peeled carrots · 1/2 cup sugar or to taste · 2 cardamom · 1 liter milk · some almonds chopped · 1 tbsp ghee Directions 1. Thinly slice/ grate carrots 2. Heat ghee in a vessel and add cardamom seeds then pour milk and bring to boil. 3. Now add carrots, after a boil, lower the flame 4. Keep stirring until milk is reduced to half of the volume, add sugar to taste 5. Cook until all milk is absorbed and mava appeares. 6. Garnish with almonds
hi, what do you call bathua in english? please let me know, thanks and gaajar halwa recipes make me more hungry...yumm:thumbsup
Dear Malli200 In case green peas are not available in your city, I think you may try frozen peas. "Safal" frozen peas from Mother Diary are OK.
Dear Bandana There is a light drizzle outside and it has been a dull wet day in Delhi all through. My DH wants me to prepare his favorite "Paneer Tikka" for him. He says it is just right for the weather outside. I would like to share the recipe with you. Paneer Tikka Ingredients : Paneer : 200 gms Palak : 500 gms Besan : About 2 tablespoons Butter : 1 table spoon Ginger paste: 1 tea spoon Salt : As per taste Garam Masala: 1 pinch Chaat Masala : 1 pinch for garnishing Method : Make a palak puree by cleaning, washing and boiling the palak. Next mix the palak puree, besan, ginger paste, garam masala and salt in a big bowl. Cut the paneer into big cubes. Dip the cubes into a palak mixture so that the paneer is enveloped in a film of palak puree. Next use a skewer to lightly roast the paneer pieces in an oven. Serve the paneer cubes with a sprinkle of chaat masala.
I must thank Sushma for the great Paneer Tikka recipe. I tried it and it turned out to be awesome!! I thought of sharing the Gajar Ki Chutney recipe with you all. I learnt it from my Granny. Ingredients · 3-4 grated carrots · 1/2 cup ground sesame · salt to taste · 1/2 tsp red chilly powder · 1 tsp lemon juice · 1/4 cup chopped coriander leaves Directions 1. In bowl mix together carrots & sesame powder. 2. Add salt , chilly powder & coriander leaves in it. 3. Finally add lemon juice, mix all well & serve it. 4. It is so simple to make & can preserve 1-2 days.
