Methi Matar Malai

Ingredients

Malai

Chopped methi leaves

Boiled green peas

Salt

Butter

Asafoetida

Kadai masala (Grind)

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Coriander seeds

Dry red chillies

Cloves

Fennel seeds

Paste

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Onion

Khuskhus

Sugar

Cashewnuts

Curd

Magajtari seeds

Green chillies

Ginger

Garlic

Method

1. Take salted hot water and immerse methi in this water for sometime. Wash properly under cold water.

2. Heat butter in a kadai. Add cumin seeds and asafoetida.

3. Grind the ingredients of paste. Add kadai masala and salt.

4. Now add green peas, methi leaves and malai and cook it till gravy becomes creamy and thick.

5. Serve it hot with paratha.

Mithas-e-Guftagu

Ingredients

Ghee

Sevaiyan

Sugar

Maava

Milk

Basmati Rice (washed and ground to a coarse powder)

Cardamom powder

Almonds (cut into slivers)

Method

1. Heat ghee and fry sevaiyan in it till golden brown. Keep aside.

2. Combine sugar with just enough water to cover it and cook till a two-string consistency syrup is made. Mix in fried sevaiyan and cook for a few more minutes.

3. In another vessel, combine the maava with half the milk and sugar and cook to make rabdi.

4. In a frying pan, combine remaining milk with remaining sugar and ground rice and cook to make firnee. Mix in cardamom powder.

5. In a serving bowl, make a layer of sevaiyan. Top with a layer of firnee, followed by a layer of rabdi, topped with almonds. Repeat the process for all serving bowls.

6. Serve chilled.

Stuff-In Vegetable Paratha

INGREDIENTS

For the dough
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wheat flour
Plain flour (Maida)
Salt
Oil
Water

For the stuffing
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Cabbage
Cauliflower
Green peas
carrot
French beans
Red, yellow capsicums
Onion
Mint leaves
Coriander leaves
(finely chopped & boiled above all vegetables)
Potato (Boiled & mashed)
Ginger-chilly paste
Cumin seeds
Salt
Black Pepper
Chat masala
Lemon juice
Oil

METHOD

1. Mix the plain flour, wheat flour, salt, oil. Add enough water to make a soft dough.

2. Keep the dough aside.

3. Take a oil in pan & add cumin seeds, ginger-chilly paste, all boiled and chopped vegetables.

4. Saute those vegetables for 5 to 10 minutes.

5. Now add all vegetables in mashed potatoes. Then add salt, black pepper, chat masala, lemon juice & make stuffing ready.

6. Make parathas of that dough with stuffing.

7. Put the paratha on a tava & cook it with oil both sides.

8. Serve the parathas hot with salad & curd.

Vegetable Upma

INGREDIENTS

Suji
Urad dal
Hing
Cumin seeds
Ginger paste
Green chillies (Chopped)
Potatoes (Chopped)
Onion (Chopped)
Tomato (Chopped)
Green Peas
Carrot (Chopped)
Warm water
Curd
Salt
Oil
Fresh Coriander leaves

METHOD

1. Roast the suji in one kadai and keep aside.

2. Heat oil in kadai and then add cumin seeds, urad dal, hing & ginger paste.

3. Now add all vegetables and saute them for 10 to 15 minutes.

4. After saute vegetables add roasted suji and mix it well.

5. After 5 minutes add warm water and curd.

6. Now add salt and mix it well & cook for 10 minutes.

7. Garnish it with fresh coriander leaves and serve it hot.