1. Vegetable Makkhanwala
This is a simpler and healthier version of the original recipe. The veggies are boiled instead of frying and the dash of butter gives it the makkhan taste.
This is a simpler and healthier version of the original recipe. The veggies are boiled instead of frying and the dash of butter gives it the makkhan taste.
Ingredients:
3 onions
8 garlic flakes
½ “ pc. of ginger
Grind the above to form a paste.
3 tomatoes- pureed
Vegetables:
50 gm french beans-sliced
50 gm green peas
50 gm cauliflower- seperate the florets
1 capsicum- sliced and sautéed till tender in little oil
Lightly boil the veggies (except capsicum), leaving them slightly raw
The dry masalas:
½ tsp. jeera-roasted
½ tsp dhaniya-“
1 clove
1 cinnamon pc.
2 black peppers
Grind the above.
3 onions
8 garlic flakes
½ “ pc. of ginger
Grind the above to form a paste.
3 tomatoes- pureed
Vegetables:
50 gm french beans-sliced
50 gm green peas
50 gm cauliflower- seperate the florets
1 capsicum- sliced and sautéed till tender in little oil
Lightly boil the veggies (except capsicum), leaving them slightly raw
The dry masalas:
½ tsp. jeera-roasted
½ tsp dhaniya-“
1 clove
1 cinnamon pc.
2 black peppers
Grind the above.
1 ½ tsp. red chilli pdr.
½ tsp. haldi pdr.
1 tsp kasoori methi
1 tbsp. oil for cooking
½ tbsp butter
4-5 curry leaves
1 tbsp. malai/ fresh cream
1 lime
½ tbsp chopped coriander
Method:
1. Take oil in a pan and sauté the onion paste for about 10 mins on medium flame
2. Add the chilli pdr, haldi, curry leaves and the tomato paste.
3. Add the dry masalas and sauté till the oil leaves the gravy.
4. Now add the kasoori methi and all the veggies.
5. Check for seasoning and add salt and about 1 cup water and simmer till gravy becomes thick and veggies are thoroughly cooked.
6. Add the malai and butter and stir. Then add the paneer and let cook for a 2-3 mins.
7. Serve hot with a dash of lime, garnished with coriander. 2. Paneer and Peas in Tomato gravy
½ tsp. haldi pdr.
1 tsp kasoori methi
1 tbsp. oil for cooking
½ tbsp butter
4-5 curry leaves
1 tbsp. malai/ fresh cream
1 lime
½ tbsp chopped coriander
Method:
1. Take oil in a pan and sauté the onion paste for about 10 mins on medium flame
2. Add the chilli pdr, haldi, curry leaves and the tomato paste.
3. Add the dry masalas and sauté till the oil leaves the gravy.
4. Now add the kasoori methi and all the veggies.
5. Check for seasoning and add salt and about 1 cup water and simmer till gravy becomes thick and veggies are thoroughly cooked.
6. Add the malai and butter and stir. Then add the paneer and let cook for a 2-3 mins.
7. Serve hot with a dash of lime, garnished with coriander. 2. Paneer and Peas in Tomato gravy
Ingredients:
¾ cup green peas (blanched)
3 tomatoes (large)
2 onions (medium)
100 gms. paneer/ cottage cheese (cut into 1” pieces)
1 green chilli
1 tsp ginger paste/ 1 small piece ginger chopped
12- 15 cashews (roughly chopped)
about 2 tbsp. oil for cooking
2 tsp. red chilli pdr.
1 tsp. dhaniya pdr.
1 tsp. jeera pdr. (you can adjust the amount of these 3 dry masalas as per your taste)
1 lime
1 tsp. roasted and crumbled Kasuri methi (optional)
salt to taste
Method:
• Roughly chop the tomatoes and onions and grind them along with the cashews, green chilli and ginger in a mixer. If required you could add about 1 tbsp. water when blending
• Add salt to this mixture and keep aside
• Heat oil in a pan, add the dry masalas to it
• Add the tomato gravy and sauté for some time till the oil leaves the sides of the pan
• You can sprinkle the kasuri methi now if you want
• Now add the peas and let cook for 2-3 mins. You could add some water if the gravy seems very thick
• Add the paneer pieces, mix lightly and remove from flame
• Serve hot with lime
3. Dudhi (bottle gourd) and chana dal
about 200 gms. dudhi/bottle gourd
1 tbsp.chana dal
1 tsp. garlic paste
2 tsps. red chilli pdr.
½ tsp.haldi pdr.
4-5 curry leaves
1 green chilli- slit
½ tsp rai/mustard seeds
about 2 tbsps. oil for cooking
some coriander- chopped
salt to taste
Method:
about 200 gms. dudhi/bottle gourd
1 tbsp.chana dal
1 tsp. garlic paste
2 tsps. red chilli pdr.
½ tsp.haldi pdr.
4-5 curry leaves
1 green chilli- slit
½ tsp rai/mustard seeds
about 2 tbsps. oil for cooking
some coriander- chopped
salt to taste
Method:
Boil the dal till tender adding some salt to it. Discard extra water.
Skin the dudhi and make small pieces of it. Discard the seeds. Boil the dudhi in little water with some salt. Discard extra water.
Heat oil in a pan, add the mustard. Then add the garlic paste and sauté for a few mins. Add the curry leaves and the chilli.
Add the chilli and haldi pdr.
Put the dudhi and dal into it and add more salt if required.
Garnish with coriander.
Serve hot with lime.
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