Hariyali Gobi Masala

Hello to you all on this wonderful day ! I think everyone’s love cauliflower….hummm its little strange if someone don’t like it🤔…so today I’m here for cauliflower lovers who always try to find different taste in cauliflower…in my kitchen cauliflower always comes with tasty..healthy and many different forms like Gobi aloo,Gobi matar,bhuna gobi,hariyali gobi,minty Gobi,Butter gobi…paratha…pakore..lots of thing…hahahaha so friends here I go with one of them…

: Hariyali Gobi Masala :

Ingredients :

1 medium size cauliflower florets boiled in turmeric water for two minutes + 2 cup of roughly chopped fresh fenugreek + 1 bunch of palak ,boiled for five minutes,washed by cold water and make puree by blender.

3 tbs oil + 1/2 tsp coriander seed + 1/2 tsp cumin + 1 tsp ginger garlic

3 large tomatoe puree + 1 tsp red chilli powder +1 tsp coriander powder + 1 /4 tsp turmeric powder + 2 tsp MDH chiken masala + salt to taste

Method :

Heat the oil in the pan ,add cumin and coriander seed ,let saute for a while,add ginger garlic,saute for half minute or till raw smell disappear.

Add fenugreek,mix well and cook for up to five minutes.Add red chilli powder,coriander powder and turmeric powder,mix well,saute for 3-4 minutes.

Add tomatoe puree,mix well,stir and cook for 7-8 minutes or untill gravy separate from the surface bottom just below the second image. Add boiled cauliflower florets,mix them slowly with care and cook for a minute.

Add palak puree,mix well and cook for up to five minutes on law to medium heat without much stir or just toss the handle of the pan slowly slowly.

Turn off the flame and transfer into bowl,sprinkle pinch of garma masala and crushed coriander seed.

Serve with garma garam roti…or naan….totally ups to your mind!🤗

Methi Matar Malai

Hiii….friends…Methi Matar Malai is Punjabi North Indian dish which is very popular….nice creamy, smooth, delicious and of course healthy too with fenugreek and peas….I must say kids also loved it…such a yammyyy curry going with butter naan or garlic tawa roti…

: Methi Matar Malai :

Ingredients and Method :

For cashews gravy :

1 medium size onion + 2 large tomatoes ( prefer to choose green tomatoes,I didn’t found green so I used red tomatoes ) + 15 to 20 cashew nuts

Heat 1 tsp oil in pan on medium flame ,add onion and cashews,saute untill onion become translucent then add tomatoes.Saute for a while add 1 cup of water,cover the lid.Cook for two to three minutes or untill tomatoes become mashy soft.Turn of the flame and keep aside to cool completely.

Make a smooth paste in blender.

For curry :

2 tbs clarified butter + 2 cups of fresh chopped fenugreek + 1.1/2 cup of frozen peas + 1/4 tsp turmeric powder + 1.1/2 tsp MDH chicken masala + 2  tsp green chili – ginger – garlic paste + 1/2 tsp cumin

1cup of heavy cream + 1 tsp organic honey

Heat the ghee in pan,add cumin,let it splutter on medium flame. Add turmeric and garam masala,Saute for few seconds and then add green chilli- ginger- garlic paste.Saute untill raw smell disappeared.

Add frozen peas,mix well,cover the lid and let it cook for two minutes. Add chopped fresh fenugreek and coriander,mix well.Cook for up to five minutes or untill fenugreek almost done.

Add cashews paste in pan, mix well and cook for two to three minutes.Add fresh heavy cream and organic honey ,mix well and cook for a minute. Turn off the flame.

Serve hot curry with butter naan or even with garlic tawa roti ..

We had this yammy lunch with garlic tawa roti ..you can find garlic tawa roti in my bread menu….

Thanks

 

 

Methi Oat Muthiya

Hiii…friends…again I came with my Muthiyas variation…..yah…healthy…tasteyy…yammy…one more Muthiya…that is Oats with Methi Muthiya…

: Methi Oat Muthiya :

Ingredients with Method :

150 gms oatmeal,quick oat + 2 cups of fresh fenugreek + 3 tbs cram flour + 3tbs semilona (45gms)+ 1.1/2 tbs green chilli – ginger – garlic paste take in large bowl,mix well.

Add chopped fresh fenugreek + 1/2 tbs chopped coriander + 3 tbs yogart + 1.1/2 tbs garam masala + 1/2 tsp cumin seeds + 1/2 tsp fennel + pinch of carom seeds + 2 tbs granulated sugar,mix well.

Add 1/2 lemon juice + 1 tbs oil + 1/4 tbs baking soda with salt to taste,mix well and kned the soft dough for muthiyas..

Take 1.1/2 glass of water into steamer and heat on medium flame.

Divide the dough into three portion to make long cylindrical logs.

Arrange into greased steam tray and steam for 10  to 12 minutes. ( keep into steamer when to see steam comes out )

Remove from the steamer,let’s warm the logs and cut into round shape as in image thickness.

Heat the 3 to 4 tbs oil in deep frying pan,let’s crackle the mustard seeds on medium heat and then add sesame.Add the steamed muthiyas into the tempering with chopped coriander along with pinch of salt,sugar.lemon juice,Saute till Muthiya becomes nice crispy light brown in colour.

Serve with fry green chilli and mint sauce…

I’ll be come once more time with new variation of muthiyas…till then try and enjoy this yammy …healthy…Muthiya…

 

Methi Thepla

Hiiii….friends….after weekend I came with spicy Indian flat bread…most probably it is Gujarati receipe….even in winter it comes to every home by ownself with lots of aroma…..made with whole wheat flour and fresh fenugreek leaf along with lots aroma of spices….very light and very healthy snacks …or healthy breakfast too …it loves by my all family at any time…so here I share my yammy and healthy receipe

: Gujarati Methi Thepla :

Ingredients with Method :

2 cups of whole wheat flour + 2/3 cup of fresh small leaves of fenugreek + 1 tsp red chilli powder + 1.1/2 t coriander powder + 1/2 tsp turmeric powder + 1 tsp garam masala = mix well.

I always try to make it with small leaves of fenugreek so not need to chopped it. Even I recommend for small leaves for yammy taste of thepla, and if you don’t have then you just broke roughly by hand because if you chopped fine then it’s going bitter on taste …

Add 1 tbs ginger – garlic – green chilli-cumin seeds paste + 2 tbs lemon juice ( I large lemon )+ 2 tbs plain yogurt + 2 tbs oil  + 2 tbs sugar powder + salt to taste = mix well together.

Add  water little by little to kned the semithick consistency of dough foe Thepla.

Divide the dough int  12equal size of the ball.Take one ball and roll it out on rolling bread board into circle having approximately 6 to 7 diameter just like roti or paratha.

Transverse the Thepla on hot tawa over mediu flame.when tiny bubbles start to rise on top surface,flip it over, spread 1/2 tsp oil evenly oil over the surface and cook for 1/2 minute.

Again flip,spread 1/2 tsp oil evenly on surface and cook untill nice crispy Thepla is come ou from other side .By that way cook the Thepla from both side till become  nice crispy Thepla comes out with the help of spatula.

Remove from the tawa and apply a clarified butter on top.

Serve with sweet mango pickle and spicy yogurt for healthy breakfast or even one cup of tea it’s going yammy snack too….

Thanks