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Methi matar malai


  • 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


  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


  • 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


  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


  • 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


  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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