Nimona

My friend Anjali had given this recipe to me. She told me to try out this with fresh green peas. Now this is the right time when lots of fresh green peas available in Market. It is really very unique in taste, specially with the use of 'Mangodis' . A different version of Aalu matar ki Sabji.

 
Ingredients


Shelled Green peas - 1 cup

Potato - 1

Onion - 1

Tomato -1 small

Garlic cloves - 3-4

Ginger - 1/2 inch

Mangodis - 1/4 cup

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Bay leaves - 1

Cloves - 2-3

Cinnamon - 1 inch piece

Green cardamom - 2

Cumin seeds - 1/2 teaspoon

Oil - 3 tablespoon

Pure Ghee - 1 teaspoon

Salt to taste



Procedure
Chop onion and tomatoes very finely. Peel and make cubes of potato. Now Divide peas in two bowl. Grind one portion and keep aside. Heat oil in kadai and fry cumin, cloves, cinnamon, cardamoms and grind it to a powder. Then fry onions, garlic and ginger one by one. Make a paste of it. Then fry cubed potatoes and keep aside. Now fry Mangodis in oil till it turns to golden brown and keep aside. Make a puree of tomato. Now in another kadai heat pure ghee , add crushed asafetida. Now add ground peas and saute it till paste starts sticking to kadai. Keep this aside. Now heat the remaining oil, add bay leave then onion paste, turmeric powder, chilli powder and fried spices powder and saute it. Then add tomato puree and saute it. Then add potatoes, mangodi, both peas and salt. Mix wel. Now add 1 cup of water , cover it and cook till oil appears on the side of kadai. Tastes best with garam phulka.

 
 

Methi Chaman

This is one of those recipes which I learnt just after marriage. It resembles with palak paneer. It has it's different taste. This is a very rich dish.

Ingredients
Fenugreek leaves (methi) - 1 bunch
Spinach leaves (palak) - 1 bunch
Cottage Cheese (paneer) - 200gms
Milk - 3 tablespoon
Chopped onion - 2
Oil - 3 tablespoon
Sugar - 1 tablespoon
Salt to taste

For Paste
Coriander powder - 1 tablespoon
Chopped Onion -1
Green chilies - 4-5
Cumin - 1 teaspoon
Cardamom - 2
Black pepper - 5
Garlic cloves - 8
Ginger - 1 inch

Procedure

Soak the ingredients given under 'For Paste' in little water for an hour. Clean and wash methi and palak. Grind to a smooth paste. Make very small cubes of paneer or just grate it. Make a paste of soaked items. Heat oil in kadai fry onion till it gets golden brown. Now add the paste. Fry it for a minute. Then add paneer and saute it. Lastly add the green paste, milk, sugar and salt. Reduce heat and simmer till the gravy thickens. Serve hot with Roti or Rice.

This recipe goes to Sara's Monthly event - Cheese

Masoor Rassa

Some people consider Masoor (brown Lentil) as a substitute for non-veg. In Shravan month many people do not eat non-veg food, so they prepare same gravy with masoor. I tried this recipe from one of the recipe special magazine. It came out very nicely.

Ingredients
Masoor Sprouts - 1 cup
Chopped Onion - 2 small
Potato - 1 medium
Garlic Paste - 1 tea spoon
Ginger paste - 1/2 tea spoon
Grated Coconut - 5-6 table spoon
Tamerind pulp - 1 tea spoon
Jaggery - 1 tea spoon
Chili powder - 1 tea spoon
Malwani masala/ Garam masala - 1 tea spoon
Salt to taste

For Tempering
Oil - 1 table spoon
Mustard Seeds - 1/4 tea spoon
Turmeric powder - 1/2 tea spoon

Procedure
Heat oil in a kadai, add mustard seeds, when they starts spluttering add turmeric powder. Then add chopped onion, Saute it till it gets transparent. Peel and make big cubes of potato. Add cubed potatoes in kadai and let it cook with lid. Remove the lid. Now add Ginger and Garlic Paste. Saute it neatly. Then add grated coconut, chili powder, malwani masala ( if you don't get it you can replace it with Garam masala), saute it. Now add masoor sprouts, tamarind pulp, jaggery and salt mix it properly. Add 1/2 cup of water and let it cook for 5-6 minutes with lid. When it cooked properly garnish it with Coriander leaves.

I want to contribute this recipe for Ashwini's "Lentil Mela"