Tags
Friday Feast, gravy, indian, main course, methi, milk, peas, recipe
Folks don’t run away, this has not turned into a food blog as of yet 😀 and I know I know its not a friday 🙂 but this had to be blogged, had to be blogged about u….
Scene I :Sunday morning about 11:30 am
Me : I don’t feel like coking today
N : And I don’t feel like going out
Me : ok then lets order in
N : naah mood nahin hai plus what will it do to your diet
Me : sigh but I dont want to cook why do u have to sayno everytime I ask to go out *picks up ojas and walks away in part anger part style to the first floor*
Scene II
About an hour or so later totally convinced that I have been royally ignored and this man won’t come up to say ok lets go out and eat… I come down to make some quick eat… and what do I see…
All my cooking books half open, half closed thrown away on my carpet in the middle of the living room and a very very very messy looking kitchen but the dining table set in a lovely manner with nothing less than methi mattter pasanda & egg bhurji….
and I didn’t have anything to say after that apart from enjoying the meal and yes the 2-hour cleaning after that 😉
so here is the recipe ab bolo post karna banta hai na 😉
Ingredients
- 1 cup green peas, boiled
- 1 cup methi leaves finely chopped
- 1/4 tsp cumin seeds
- 1/2 tsp kasuri methi
- 1/4 cup low fat milk (we used Good Life Slim Milk)
- 1/4 cup low fat curds (use probiotic if u are buying from outside)
- 1/2 tsp Bengal gram flour (besan)
- 1/4 tsp garam masala
- 1 tsp oil
- salt to taste
for the paste
- 1 1/4 cups sliced onions
- 1/4 cup cauliflower finely chopped
- 1-2 green chillies (I think N used 4 here 🙂 )
- 1 large cloves garlic chopped (I don’t enjoy eating garlic too much, so N skipped it)
- 1/2 ” piece ginger sliced
- 1 stick cinnamon
- 1 clove
- 1 cup low fat milk
Method
for the paste
- Combine all the ingredients in a pan and simmer for 8-10 minutes till the onions are soft and nearly all the liquid has evaporated
- Puree the mixture to a smooth paste in a blender. Keep aside
for the gravy
- Combine the milk, curds and gram flour. Mix Well and keep aside
- Sprinkle salt over the methi leaves and leave aside for 10 minutes. Wash the leaves well. Squeeze out all the water.
- Heat the oil in a non-stick pan and add the cumin seeds
- When the seeds crackle, add the methi leaves and kasuri methi and saute for 3-4 minutes.
- Add the prepared paste, curd-gram flour mixture, garam masala and salt with 1/2 cup of water and bring the mixture to a boil
- Ass the green peas and simmer for 1-2 minutes
- Serve hot with chapathis
God bless the man for serving a good meal and god please send me someone to clean the mess after that 😉
Recipe Source : Tarla Dalal’s Cooking with 1 teaspoon of Oil
PS: I missed posting yesterday (had a terrible Migraine) and I dont know what to do with NaBloPoMo… should I continue and post 2 posts in a day sometime or should I call it off…
