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Cuisine

Methi matar malai

Ingredients:

• 2 cups Methi finely chopped
• 1 1/2 cup Green Peas
• 1 Onion finely chopped
• 2 Tomatoes
• 3 tsp Oil
• 1 tsp Cumin Seeds
• 3 Green Chillies

Method:

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

Ingredients

• ¼ of a small cauliflower or broccoli - cut into florets
• 5-6 parboiled french beans - cut into 1" long pieces
• 3 whole flakes of garlic - sliced thinly
• 1 onion - cut into fours & separated
• 1 carrot - cut into fingers
• 2 cabbage leaves - torn into big pieces
• ¼ tsp salt, ¼ tsp pepper to taste, 1 tbsp oil
• 2-3 tbsp ready-made stir fry sauce

Directions

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

Ingredients

• 2 x 400g cans brown lentils, rinsed, drained
• 4 ripe tomatoes, coarsely chopped
• 80g baby spinach leaves
• 100g flat beans, topped, cut into 2cm lengths diagonally
• 2 carrots, peeled, coarsely chopped
• 2 Lebanese cucumbers, coarsely chopped
• 1/2 cup chopped fresh continental parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, crushed
• Sliced crusty bread, to serve

Directions

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.

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