Makai Palak

Another recipe of Methi Mutter Malai  from Veena's Kitchen


Ingredients:
Spinach/Palak ( 1 bowl)
Corn (1 cup, boiled)
Tomatoes (2, chopped)
Green chillies (2, split)
Onion (1 cup, chopped)
Milk (1 cup)
Coriander powder (1 tsp)
Cummin seeds (1/2 tsp)
Cumin seeds powder (1/2 tsp)
Red chilly powder( 1/2 tsp)
Asafoetida powder (1/3 tsp)
Salt as per taste


Method:
Heat oil(2 tbsp) in a heavy bottom pan, add green chillies and spinach, and cook.
Cool the spinach and make it a paste. Keep it aside.
Heat oil(2 tbsp) in the same pan, add onion and saute till golden brown.
Add tomatoes and cook it. Add coriander powder and cook till the aroma of coriander spreads.
Cool the mixture and make it a paste and keep it aside.
In the same pan, add oil (1 tbsp) and heat. Add cumin seeds, turmeric powder, asafoetida powder, red chilly powder, onion & tomato paste and saute well.
Add 1/2 cup water and bring it to boil. Add boiled corn into it and mix well and cook it for 1 min.
Add the spinach paste and mix again.
Add cumin seeds powder, salt and mix well. Add milk and shimmer the gravy for 10 minutes.

Corn Spinach

Ingredients

For the spinach paste (Makes ¾ cup approx.)

1 1/2 cups chopped spinach (palak)
3 tsp dried fenugreek leaves (kasuri methi)
3/4 tsp sugar
3/4 cup chopped corriander (dhania)
3 green chilies
37 1/2 mm. (1") piece of ginger (adrak)

Other ingredients

3/4 cup roughly chopped onions
3 tomatoes
1/3 tsp turmeric powder (haldi)
3 tsp coriander-cumin seeds (dhania-jeera) powder
1/3 tsp garam masala
3/4 cup low fat milk
1 1/2 tbsp oil
salt to taste



Method
For the spinach paste

In a vessel mix spinach, kasuri methi, sugar and ¼ cup water and bring to a boil while cooking on a high flame. Remove from the fire and cool.
Grind the cooked spinach with the remaining ingredients to a paste. Keep aside.
How to proceed

Boil a vesselful of water and add the tomatoes to it.
Remove after a few minutes, peel and blend to a smooth purée. Keep aside.
Blend the onions to a smooth paste.
Heat the oil in a non-stick pan, add the onion paste and sauté till light brown in colour. Sprinkle a little water to avoid burning of the paste.
Add tomato purée and mix well. Add turmeric powder, coriander-cumin seed powder and garam masala and cook for 8 to 10 minutes or till the oil separates.
Add the corn, the prepared spinach paste and salt and cook for 2 to 3 minutes.
Add the milk, mix well and serve hot.

Methi Matar Malai

This recipe is courtesy Ms Annu

Ingredients

• 4 3/4 cups chopped fenugreek (methi)
• 7 tbsp oil
• 1 1/4 cups chopped onions
• 2 tbsp ginger-garlic (adrak-lehsun) paste
• 2 tsp chilli powder
• 1 3/4 cups green peas
• 2 tsp dried mango powder (amchur)
• 1 1/4 tsp cinnamon (dalchini) powder
• salt to taste
• 1 1/4 cups cream
• For The Garnish4 3/4 tbsp chopped coriander (dhania)         

Method

Blanch the methi leaves in the boiling water and refresh with the cold running water. Strain the excess water and keep aside.
Heat the oil in a pan, add the onions and saute till they are translucent.
Add the methi leaves and ginger-garlic paste and sauté for 2 minutes on a medium flame.
Add the chilli powder, green peas, dry mango powder, cinnamon powder, salt and 1/4 cup water, mix well and cook for 5 minutes on a slow flame.
Add the cream, mix well and cook for 2 minutes on a medium flame.
Serve hot garnished with coriander.

Vegetable Cutlets

This recipe is by Ms Neeta Maheshwari from Khana Khazana.com

Ingredients

• 250 gms Boiled Potatoes 
• 2 Green Chilies 
• 1/2 cup Shelled Peas 
• 1 Carrot ( grated) 
• 2 tsp Fresh Pomegranate (shelled) 
• 1 Boiled Beetroot ( grated) 
• 1 tsp Coriander leaves (chopped) 
• 1 pinch Garam Masala Powder 
• 2 tsp Onion (finely chopped) 
• 1/4 tsp Red Chilly Powder 
• Oil for frying 
• 4 Bread Slices 
• Salt to taste 
• 1 tbsp Sooji 
• Chat Masala to taste

Directions

1. Peel and mash the potatoes along with the bread slices and keep aside. 
2. Grind the peas along with the ginger and green chillies. 
3. Mix ground peas , grated carrot & beet root , and shelled  Pomegranate, chopped onions with mashed potatoes. 
4. Add all masala such as salt, chaat powder, red chilli powder, garam masala in above mixture. 
5. Divide the mixture into equal parts and shape them into cutlets. 
6. Cover the cutlets with Suji powder. 
7. Deep fry in the heated oil in a pan./ kadahi. 
8. Serve with green chutney and tomato sauce.