Jul 15, 2013

Methi Mutter Malai

Interestingly while we lived in India, we never ever once ordered this tasty vegetable when we ate at restaurants. Always were too focused on Paneer (cottage cheese) and some nice tandoori things. 

I tried this recipe for the first time after moving to Netherlands, honestly it was just to have something different in the meal and didn't have any high expectations.
But once we had it, it became one of out absolute favorite... any thing that dear hubby loves goes on my frequent cooking list (newly married or looking for ways to win your husband, note this down as one of the tips, win his tummy and you should be good ;-) )

Now that this summer i also sow some fenugreek in my small veggie corner, got plenty of good fresh fenugreek leave on hand... so already made this one a few times. 
And why not, this one is absolute yumm with added benefits of fenugreek. And goes well with roti, naan, rice anything. And easy to make ! win win. 

So shall we start?

Let's collect ingredients:

2 cups chopped fenugreek (methi) leaves
1 Onion, chopped
2 Tomatoes
3/4 cup Boiled Green peas
1/2 tsp cumin seeds
3/4 cup milk
1/2 tbsp Sugar
2-3 tbsp Oil
Salt to taste

Dry Powdered Spices: 
For the spices either you can roast and powder below listed items or alternatively just used "garam masala" powder.
2 small sticks cinnamon
3 cloves ( lavang)
2 cardamoms (elaichi)
3 black peppercorns (kalimirch)
1 tsp cumin seeds

To be ground into a paste:
1 Onion
3-4 Green Chillies
2-3 tbsp Cashew nuts
2 tsp Poppy seeds (khus khus)
Methi Mutter Malai
Let's start preparing MMM aka Mutter Methi Malai :-)

1. Wash the fenugreek leaves. Add 1/2 tsp of salt. leave it aside for 15 mins and then squeeze our the water.

2. Boil the tomatoes in water for about 10 mins, let it cool slightly and blend into puree.

3. Heat 1-2 tbsp oil, add cumin seeds. Let it crackle. Add fenugreek leaves, cook for a few mins (3-4 mins). Remove it from pan.

4. Add balance 1-2 tbsp oil, let it heat again. Add onions and fry till golden. 

5. Add grounded paste and fry for a min. Add tomato puree and dry masala to it.  Simmer for a 3-4 mins and then add green peas, fenugreek that we had kept aside after sauting, milk, sugar, salt and little water to bring it at preferred consistency. 

6. Cook for a few mins and serve hot !

Tada !
That's it.
Enjoy :-)

Jul 9, 2013

Carrot Apple Ginger Soup

If you feel, i have turned into a soup fan, you won't be wrong. I have turned into not only soup fan but also a salad fan. I have tried so many variations of soup and salad that it even surprises me. As a child that was the one thing i didn't see myself doing when i turn thirty. 
So you see, life is indeed expecting unexpected. 

This soup over here is nice blend of fruity and veggie flavours. It has carrot,  an-apple-a-day-keeps-doctor-away thingy and nice gingerly bit. You can even add some orange juice to it, how more fruity can you be? 
Ok, don't take my word for it, try it out yourself, will you? 
Then here we go....

Let's collect ingredients:

3 tablespoons olive oil
1 small yellow onion, sliced
1-2 clove garlic, minced
2 tablespoons fresh ginger, peeled and grated
1 small apple, peeled and sliced
4 to 5 cups sliced, peeled carrots (about 1 1/2 pounds)
4 cups vegetable broth
1/2 cup Orange Juice (optional)
pinch of nutmeg
salt and pepper to taste

Let's start putting Soup together: 

1. Heat olive oil in a large pot over medium heat.  Add onions and cook until it's softand translucent. (about 5 mins.)
2. Add ginger and garlic and cook for one minute, until fragrant.  
3. Add apples, carrots and cook for 3 minutes more.
4. Turn flame to medium-high and add vegetable broth.  Bring to a boil.  
5. Reduce flame to low and simmer, uncovered,  until carrots and apples are softened, about 30 minutes.  
6. Remove pan from the flame and let it cool down a bit. ( About 10-15 minutes.)
7. Blend the soup.
8. Return soup to the pot.  If you prefer soup thinner in consistency, add more vegetable broth or Orange juice if you’d like.  
9. Add a dash of fresh ground nutmeg, salt and pepper to taste.  
Note: Please mind that Soup got some ginger so it is already a bit spicy so watch out on amount of pepper. 

Enjoy delicious, spicy and nutritious soup ! 
Bon Appetite.
Eet Smaaklijk.

Safety Note: If you are blending in blender be sure not to fill the blender more than halfway full or hot soup will explode everywhere. Let some of the steam escape to avoid unpleasant incidents.

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