May 12, 2012

Sprouted Moth bean Masala



Ingredients : 

Sproued Moth bean / Matki – 2 cup
Tomatoes – 2, large
Salt – To taste
Oil – 1 tsp
Coriander leaves – Little ( finely chopped )

For preparing paste :

Onion – 1, sliced
Poppy seeds / Khus - Khus – 4 tsp
Cinnamon – 3 sticks
Cloves – 3
Pepper-corns – 3 to 4
Garlic – 2 cloves
Coriander seeds – 1 tsp
Roasted Red chillies – 6 to 7

Method :

Heat oil in a pan and roast poppy seeds + onion slices + cinnamon sticks + cloves + pepper-corns + coriander seeds + roasted red chillies. Grind the roasted ingredients into a coarse paste. Before removing the paste, add garlic and grind again fine paste by adding little water. Transfer the ground paste in a bowl and Keep aside.
Cut  the tomatoes into big slices. In a deep bottomed vessel, add the sliced tomatoes + ¼ cup of water and cook. Blend the cooked tomato slices into a smooth consistency puree by adding the water used for cooking. Keep aside.
In a deep bottomed kadai, add the sprouted moth beans, ground paste, 2 to 3 teaspoons of water and cook for 10 minutes. When cooked, add the pureed tomato and salt. Cook again for 5 minutes. Garnish with finely chopped coriander leaves.
Serve hot with chapatti. 

Paneer in Carrot-Tomato gravy



Ingredients :

Paneer – 1 cup ( cubed )
Carrot – 1, big ( boiled and pureed )
Tomatoes – 2 ( boiled and pureed )
Red chilly powder – 2 tsp
Asofoetida / Hing – A pinch
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Milk – 2 tsp
Salt – To taste
Oil – 3 tsp
Curry leaves – A strand
Coriander leaves – Little ( finely chopped )

Method :

In a kadai , heat oil. Add mustard seeds and asofoetida. When mustard seeds begin to crackle, add curry leaves, ginger paste and fry till the raw smell disappears. Then, add red chilly powder, pureed tomato and cook till the oil is left on the sides of the kadai.
Add pureed carrot and mix evenly. Cook for 2 minutes. Add salt and cook again for 2 minutes on high flame. Add cubed paneer and cook for 2 minutes. Finally, add milk, stir evenly and cook for a minute.
Garnish with finely chopped coriander leaves.
Serve hot with rotis / chapatis.