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Methi matar malai



  1. Remove leaves from methi, discard stems, wash methi leaves 2 to 3 times in cold water and chop finely.
  2. Heat oil in a pan, add cumin seeds, onions and cook till onions become translucent.
  3. Add tomatoes, green chillies, turmeric powder, ginger, garlic grind it to paste and then mix and cook for 1 mt. Add coriander powder, cumin powder and cook for 2 mts.
  4. Add , red chilli powder and again cook for 2 mts. Add methi leaves, sprinkle some salt, mix, cover and cook for 5 mts. Add Green Peas, mix, cover and cook for another 2 mts.
  5. Add cream, mix, garam masala, salt and sugar. Serve hot with roti, paratha or naan!
  6. 1 tsp Coriander powder, 1 tsp Red Chilli powder, 1 tsp Cumin powder
  7. Whipped cream 1 cup, 1/2 tsp Garam Masala
  8. 1 tsp SugarIf using moulds, first sprinkle some at bottom.
  9. Take some mixture and press into mould. When set well, invert and carefully, un-mould.

Stir Fried Vegetables



  1. Boil 4 cups water with 1 tsp salt. Add beans, cauliflower and carrots. Boil for 2 minutes till slightly soft. Remove from fire and strain. Pat dry and keep aside.
  2. Heat oil. Add garlic and onions. Stir fry for 2-3 minutes.
  3. Add cauliflower or broccoli. Stir fry for 2 minutes.
  4. Add all other vegetables and ingredients. Remove from fire.

Lentil, spinach & tomato salad



  1. Place the lentils, tomato, spinach, beans, carrot, cucumber and parsley in a large bowl and gently toss until just combined.
  2. Use a balloon whisk to whisk together the lemon juice, vinegar, oil and garlic in a small bowl. Season with pepper.
  3. Drizzle the dressing over the salad and toss until well combined. Divide the salad among serving bowls. Serve with crusty bread.