Semi-dry version of Methi Mutter Malai

This is a different version of methi mutter malai which does not have gravy and is semi-dry. I learnt it from showmethecurry site. The peculiar thing about this version is the use of red dry chillies. The taste definitely differs than the traditional sweet methi mutter malai.

Ingredients:

Serves 4

2 Cups Frozen Sweet Peas
1 bunch fresh Fenugreek Leaves (or Dried Leaves aka Kasuri Methi)
Cream or Milk as per taste or enough to reach the consistency
1 tbsp Oil
1/2 tsp Cumin Seeds
2-3 Whole Dry Red Chilies
1 tbsp minced Ginger
1/3 Cup chopped Onion
1/2 Cup chopped Tomato
1/4 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
Red Chili Powder as per taste
Salt as per taste

Method:

1. Wash Fenugreek Leaves well, chop finely and boil it for a while. Add 1 tsp salt to it while boiling.
Boil it for 5 minutes. This helps in removing the bitter smell from the leaves.

2. Heat oil in a medium skillet.

3. Add cumin seeds and allow them to sizzle. Immediately add dry red chillies and turmeric powder.

4. Stir and add copped onion to it. Saute till the onion turn transparent. Add ginger and mix.
While the onions are cooking microwave the frozen peas for 5 minutes.

5. Add chopped tomatoes, mix and cook for 5 minutes.

6. Now add green peas, coriander powder, garam masala, red chili powder and salt. Mix well, cover and cook for 5 minutes. Stir in between.

7. Drain the Fenugreek Leaves and add it to the peas.

8. Cover and cook until peas and Fenugreek Leaves are cooked (3-6 minutes). Adjust masalas and salt.

9. Add in cream or milk, mix well and bring to a boil. Cook until the milk is evaporated.

Tips:

If you are using kasuri methi, make sure to break it down by rubbing in between hands and then keeping it to boil.

Til Vadi - Sesame Seeds Squares

Makar Sankranti is a festival which is celebrated in many different ways in all parts of India. In Maharashtra (the state from where I come) it is celebrated by exchanging the sweets made out of Sesame seeds. "Take sweet, be sweet and talk sweet" is what people greet each other while exchanging these sweets. In Marathi it is called as "Tilgul ghya god bola".

At my home we make a "Tilvadi"  which is made out of Sesame seeds and Jaggery. This year I tried my hands on this vadi which is really easy to make. The vadis can come out perfect given that you follow all the steps correctly.

Happy Makar Sankranti to all and enjoy this recipe.

Ingredients:

2 Cup Sesame Seeds (Til)
1/4  Cup coarsely crushed roasted Peanuts
1 1/2 Cup of Jaggery (Gud)
2 tbsp Clarified Butter (Ghee)
Grated Dry Unsweetened Coconut as per requirement

Method:

1. Heat a skillet and roast the Sesame seeds till they turn crisp, little brown and you get a nice aroma. Let them cool and then grind them coarsely (do not make it fine). Meanwhile prepare a shallow plate (thali) or a kitchen top surface by greasing it with some clarified butter. We will use this to spread the vadi mixture.

2. Heat the same skillet again, add the clarified butter (ghee). Once the butter melts add the jaggery (Gud)  to it. When Jaggery melts and when the bubbles start to pop up, remove the skillet from above the burner and add the sesame seeds and crushed peanuts to the jaggery syrup.

3. Mix everything fast.

4. Spread the mixture evenly onto the plate and garnish it by sprinkling the  dry shredded coconut. To spread everything evenly use your hands or a bowl with flat surface to apply pressure on the hot mixture.

5. Now make the vadis by cutting the mixture into diamond shapes. Let it cool before you take out the vadis.

Tips:

• The color of the vadi depends on the Jaggery used. Prefer the darker jaggery. Also the Jaggery should be not too sticky and not dry at all.
• Make sure the Jaggery syrup is not too liquidish before you add mixture. It should be thick enough to glue up everything in one whole piece.
• Jaggery and Clarified butter, both can be found in any indian store.

Taking Off For A While

Hello dear bloggers...

I will be bit idle for sometime and will not be able to post recipes. Actually I got admitted into Kansas State University for Masters. This is my second semester and I am staying away from home. Things are different as a student but I am enjoying being in school again :). Here is the snap of one of the buildings from my beautiful campus.

I will be back soon and join you all...Till then happy blogging. :)

SwagBucks - Fun way to earn :)

About Swagbucks:

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I want to share this with you because I know many of you are homemakers. We bloggers are most of the time online and Swagbucks hardly takes 5-10 minutes of yours in a day. Of course this depends on how much you swag.

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Instant Uttappa (Semolina Crepes topped with veggies)

Uttappas are always very fulfilling. These instant Uttappas taste good and we can have as many toppings as we like.  Make them look attractive for children by spreading tomato ketchup and Sev.

Ingredients:

2 Cups of Coarse Semolina (Rava)

3/4 Cup of Rice Flour

3/4 Cup of All Purpose Flour

3/4 Cup of Yogurt (Dahi)

Salt as per taste
Oil

For Topping:

Finely Chopped Onion, Capsicum, Carrot, Cabbage (whatever is liked and available in fridge :))
Garam Masala
Tomato Ketchup
Fine Sev

Method:

1. Mix all the ingredients expect the veggies. Mix 1-2 Cups of warm water. Make a thick batter the way we make it for regular uttappas.

2. Allow it to soak for 15-20 minutes.

3. Heat a nonstick pan, put some oil on its surface. Now pour some batter and spread it with the help of ladle. Put the veggies on top of it, sprinkle some Garam Masala. Put some oil along the edges. Let this side cook for a while and once done flip it over and let the other side cook.

4. Serve with tomato Ketchup or spread it over the Uttappa, Put some Sev and you will get Uttappa Pizza :).

Tips:

The rice flour makes these Uttappas a little crisp.