New Indian Cuisine Recipes 2014

                                                                                 MALAI MUTTER PANEER

1 packet paneer

2 cups frozen peas

Half cup light cream

Handful of brokan cashews

Chopped coriander

2 tbsp tomato paste

2 red onions

1 tbsp ginger-garlic paste

1 tbsp khus-khus

1 tsp masala powder

3 elaichis red chili powder

                                                                                 

DIRECTION

Grind the ingredients from 6 to 12 in a food processor.

In a saucepan,add 3 tbsp of oil and add some cumin.

Then add the paste from the food processor.

Cook for about 10 minutes till all the water evaporates.

Now add the peas,cover and cook for 5 minutes.

Meanwhile cut the paneer into 1 inch cubes.

Fry the cashews in little ghee.

Add cream to the saucepan and cook for 15 minutes.

Now add the paneer cashews,cho[[ed cilantro and salt to it.

Mix well and heat up.

         

                       SARSON KA SAAG

INGREDIENTS

1 bunch sarson greens

1 bunch spinach

1 onian,greated

Half tsp ginger,grated

Half tsp garlic,grated

3 green chilies

1 tbsp grated cheese

Half lemon juice

Salt to taste

2 tbsp ghee

1 tbsp oil

Half tsp garam masala

1 tbsp maiza flour

DRECTION

chop both greens,wash and drain

heat oil in the pressure cooker direct

add both greens,green chilies and stir

add ginger,garlic and stir

add few pinches salt, 1 cup water

pressure cook till done

mash well.heat ghee in a pan, add onion, saute till brown

add all other ingredients, except cheese.

Stir well and cook till oil seprates

Garnish with cheese.serve hot
 

                              

                                                       

                          PUDHINA PULAO

1.75 cups basmati rice

2 piece ginger

3/4 cup curd

1.5 cup mint leaves

2 bay leaves

4 to 6 green cardamoms

4 to 4 clovers

3 to 4 large cardamoms

8 to 10 black peppercorns

3.25 cups water for cooking

3 tbsp ghee

Salt to taste

DIRECTION

Clean and wash the rice. Soak the rice in water for at least half an hour.

Peel and grind the ginger to a paste and also whisk the curd.

Wash and chop the pudhina leaves reserving few for the garnish.

Heat ghee in a thick-bottomed pan and put the bay leaves,green cardmamos,largecardmamos, cloves and black peppercorns.

When they begin to crackle,put the cook for 3 minutes.

Put water and allow it to boil and also add the salt for taste.

Drain the water from the soaked rice and add it to the water and bring to a boil.

Now add the chopped pudhina leaves and mix lightly.

Cover and cook on low heat for at least eight minutes or till the rice is completely cooked.

Garnish with mint leaves .ready to serve.