Methi Muttar Malai (Fenugreek leaves and Peas in Cream Sauce)

Hello Guys,

Im so sorry....I've been so sick that I hardly got a chance to right the post ahead of time. So, here is this weeks recipe: Methi Mutter Malai. Methi is fenugreek leaves...when not cooked properly has a little bitter taste to them. But, dont be scared, they are very easy and forgiving. It has bunch of health benefits. Great for nursing mothers as they are know to increase milk supply. In India we also make Missa Paratha..Indian bread with these leaves (one of my husband's and my Son's all time favorite. It goes well with any Indian entree.

Methi Muttar Malai is very easy to make. And is finger licking good!

Serves: 4
Cooking time: 30 mins

Ingredients:
1 cup of chopped Methi (Fenugreek Leaves)
1 cup Peas
1/4 tsp Crushed Cumin Seeds
8-10 Cashews Soaked in 1/2 warm Milk
2-3 Green Chillies
1/2 Cup Heavy Cream
1/4 tsp Garam Masala
1/2 tbsp Oil

Salt to Taste

Method:

1.  Blend soaked Cashews, Green Chillies and the milk used for soaking. Use a little water if needed. Blend it to a fine paste.
2. In a wok add oil, Crushed Cumin Seeds, Methi Fenugreek leaves. Saute for 2-3 mins. 
3. Add Peas. Saute for additional 2 mins.
4. Add the Cashew paste. 
5. Add Salt, Garam Masala. Add a little water so the sauce is not that thick.
6. Bring to boil. Finish with cream. 
7. Serve hot with Rice/Indian bread/ dinner rolls.

TIP: You can also add some Chopped Tomatoes or corn.

 

Chicken Biryani (Spicy Rice)

Hello Eeveryone,

Wiki says "Biryani was originated in Iran (Persia) and it was brought to South Asia by Iranian travelers and merchants. Local variants of this dish are popular not only in South Asia but also in Arabia and within various South Asian communities in Western countries."

To me, I never really liked rice until I my Mom made me eat Biryani. There was this place Dadar, Mumbai that made amazing Chicken Biryani but only on Sunday morning, Me, my sister and my cusion would get up early and rush there so we dont miss out on it and have to wait until next sunday ..... that is one of the things that made sundays special. Apart from being a holiday (yes in India weekend dosent start on Fri at 3pm :( although I always wished it did!) And the other thing was all those awesome morning Doordarshan (National TV Network) Shows!! Remember "Dada Dadi ki Kahaniyan" "Potli Baba Ki"!! Those were the days......!!

So, back to biryani..when I came to USA I tried making it and boy was it a disaster:/ I gave up on it after a dozen tries up until recently, when my Mom shared this recipe with me, which she got from her dear friend. So, here it is hope you guys like it too! Enjoy!!:DD

Ingredients:
2 cups Basmati Rice
3/4 kg Chicken Pieces
1/2 cup Milk
1 cup Yogurt (curd)
3 sliced onion
1 tsp Ginger Paste
1/2 tsp Garlic Paste
1 tsp Green Chilli Paste
1/2 cup Tomato Puree
2 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Roasted cumin powder
2 tsp Garam Masala Powder
1/2 tsp Green Cardamom Powder
Saffron a pinch / Turmeric
1 tsp Coriander Powder
2 tbsp Green Coriander Leaves
Salt to taste
5 tbsp Ghee


Preparation:

1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat Ghee in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.     
5. Add cardamom powder. Add the chicken pieces Cook till 3/4 done.
6. In a separate pan add 4 cups of water to the rice. Mix saffron/Turmeric in milk and add to it.
7. Cook till 3/4 done. Layer on the Chicken.
8. Garnish with green coriander leaves and serve hot with raita (yogurt) 

Onion Raita:

Ingredients:
1 Cup Yogurt
1small Chopped Onion
 1/4 tsp Chilli Powder
1/4 tsp Crushed Coriander Seeds
Salt to Taste
Some Chopped Coriander/Cilantro Leaves for Garnish

Method:

1. In a bowl added yogurt, little water about 1/4 cup, chilli powder, crushed coriander seeds, salt.
2. Mix well.
3. Add chopped onion.
4. Garnish with chopped coriander/cilantro leaves. Enjoy!