Saturday, October 29, 2011


Preparation time- 20 to 25 minutes

Very famous North Indian dish. Mattar (green peas) is having high protein content. Boil the MATTAR for half an hour before that keep the mattar in water for 12 hours. Paneer is a rich content of fat and vitamins. Soak the paneer in finely grounded wheat flour. Fry it still it become reddish brown color.

1) Green peas (Mattar) - 1 cup 75grams
2) Paneer (Milk cube) - 1 big cube 200gram
3) Cumin seed - 1 table spoon
4) Onion - 2 nos
5) Oil- for fry
6) Butter- 20 gram
7)Gee- 2 table spoon
8)Red chillies- 3 nos
9)Turmeric powder - 1 tea spoon
10) coriander Powder- 1 tea spoon
11) Chilli powder - 1 tea spoon
12) Gram Masala - 1 tea spoon
13) Tomato- 2 nos (big)
14)Salt- for taste
15) Black pepper - 1/2 tea spoon
16) Ginger - small


First fry the Paneer in the oil still it get reddish brown. Keep a frying pan and pour 2 table spoon of gee. Add the cumin seeds to the frying pan and wait for the bursting starts. Then put the chopped onion, Red chilli, small size of gingerto the frying pan and fry still the raw smell of onion, chilli and ginger change. "Tip" put a small pinch of salt to increase frying of onion. Then put the finely chopped tomato in to the frying pan. Fry it for 5 minutes. During that time add 1 tea spoon of turmeric powder, coriander powder, chilli powder, gram masala and small pinch of salt. Fry the mix for nearly 10 minutes. then add the boiled MATTAR (Green peas). While boiling the green peas you will be adding some salt. So be careful while adding the salt further. Cook it for 5 minutes. After that add the fried paneer and mix it for 2 to 3 minutes. The in low temperature keep the vessel closed with some cover and boil it for 5 to 10 minutes. Before boiling add two cups of water to mix the content in a perfect way. Before serving add butter over it and serve it in a serving dish.       

Saturday, October 22, 2011




Sweet delicious dish of INDIA. Easy to make


Grated Carrots - 3 cups
Milk - 1 1/2 cups
Sugar - 1 cup
Ghee - 3 tablespoons
Cardamom Powder - 1/2 teaspoons
Saffron Strands - a pinch
Chopped Cashewnuts - 2 tablespoons


In a heavy bottomed kadai, fry the grated carrots in a tablespoon of ghee for one minute. Then add the milk and saffron and pressure cook for one whistle.
To this, add sugar and keep stirring in a heavy bottomed kadai in medium heat.
When complete moisture is absorbed, add half of the ghee. Fry for two more minutes and remove from heat.

Fry the cashewnuts in the remaining ghee and add it to the halwa with the cardamom powder. Mix well. Serve warm or at room temperature or serve warm with a dollop of Ice cream.
Note: Reduce the sugar if the carrot is too sweet..
(I did the whole procedure in my non stick prestige kadai pressure cooker).
Smart tip- fry first still the smell of grated raw carrot smell goes off. 

****************HAPPY DIWALI TO ALL MY FRIENDS AND RELATIVES *************************