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Top 5 dishes made from crushed kasoori methi leaves
1 . Kadhai Paneer
Kadhai Paneer
#NVM
#Cookpadindia
Ingredient
250 gm
paneer cubes
1/2 Tsp
cumin seeds
1/3 Tsp
turmeric powder
1 Tsp
coriander powder
1/2 Tsp
cumin powder
1/2 Tsp
garam masala powder
1 Tbsp
crushed kasoori methi leaves
1.5 cup
warm water
Cooking instructions
* Step 1
Fry capsicum and onion chunks on high flame, in 1 Tsp oil and set aside.
* Step 2
Road rest chopped onion and tomatoes in 1 Tsp oil and make pasta when cool down. Prepare the garlic ginger paste.
* Step 3
To the remaining oil add cumin seeds and allow to crackle. Add ginger garlic paste and cook till oil separates. Then add coriander powder, cumin powder, turmeric powder, salt, garam masala powder, kasoori methi, kashmiri red chilli powder and tomato -onion paste. Cook till done with aroma.
* Step 4
Add warm water, roasted capsicum and onion chunks and paneer cubes also. Cook for 2 minutes in medium flame. Garnish with cream and coriander leaves before serving.
Note: if there is a photo you can click to enlarge it
2 . Mixed Daal, Pulses Masala
Mixed Daal, Pulses Masala
#ws3
Ingredient
1.5 cup
mixed Daal /Pulses
3 Tbsp
mustard oil
1 Tsp
poncho phutan
1 pinch
Hing/asafoetida
1 inch
ginger chopped
1/4 cup
tomato puree
1/2 Tsp
red chilli powder
1/3 Tsp
turmeric powder
as per taste
Salt
1 Tsp
coriander powder
1/2 Tsp
cumin powder
1/3 Tsp
garam masala
1/2 cup
tomato paste
1 Tsp
ghee
Cooking instructions
* Step 1
Soak the daals and pulses overnight. Clean with water and boil in a pressure cooker.
* Step 2
Saute the masala on low flame till oil separate. Add red chilli powder, tomato paste and rest other dry masala powders. Give a good mix.
Cook on low heat till the masala leaves aroma.
* Step 3
Now add crushed kasoori methi leaves and mix well. Add the masala to the boiled stuff in the pressure cooker.
* Step 4
Bring to boil and add 1 Tsp ghee. Cover for 5-7 minutes any then serve with Roti/Poori /Parathas.
Note: if there is a photo you can click to enlarge it
3 . Chana, Matar Tari/Chickpea, Yellow Peas Tari
Chana, Matar Tari/Chickpea, Yellow Peas Tari
#ws3
Ingredient
1.5 cup
chole and yellow matar
2 Tbsp
mustard oil
1/3 Tsp
turmeric powder
1 Tsp
red chilli powder
1 pinch
hing/asaf
2 Tsp
coriander powder
1 Tsp
cumin powder
2 Tsp
chana masala powder
1 Tsp
garam masalas powders
1 Tbsp
crushed kasoori methi leaves
1/2 Tsp
chaat masala powder
1/4 Tsp
black salt
1/2 Tsp
black pepper powder
1/2 cup
tomato puree
2 Tbsp
Tomato sauce
1.5 Tsp
grated ginger
1 Tsp
grated garlic
Cooking instructions
* Step 1
First prepare the onion masala paste, tomato puree.
* Step 2
Soak both chick peas and yellow matar for six hours. Boil them in pressure cooker for 2 whistles. Allow to cool naturally.
* Step 3
Heat oil in pan. Add turmeric, red chilli powder and saute on low flame for 1 minute.
* Step 4
Then add onion masala paste and saute on low flame till oil separate from the masala paste.
* Step 5
Now add tomato puree and then the dry masala powders dissolved. Again saute till the water dries up and masala become aromatic.
* Step 6
Now add crushed kasoori methi leaves and tomato sauce. Tomato soup brings a sweet taste and flavour.
* Step 7
Mix the boiled chan and yellow matar. Allow to boil on low heat for about 5 minutes, adding green coriander leaves with chopped green stems.
Note: if there is a photo you can click to enlarge it
4 . Cabbage Chop
Cabbage Chop
#technique2
Here Cabbage or Pattagovi and onion and chick pea flour/ besan are main ingredients. It's an all time recipe. Most enjoyable in Monsoon / rainy season.
Ingredient
1 cup
chopped cabbage
2 tbsp
chopped onion
1 tsp
chopped green chilli
1 cup
besan
2 tbsp
rice flour
1/3
turmeric powder
1/3 tsp
ajwain seeds
1/3 tsp
cumin seeds
1/2 tsp
crushed kasoori methi leaves
1 pinch
baking soda
as needed
Salt
Cooking instructions
* Step 1
Mix all the ingredients. Add water to make dough like batter.
* Step 2
Heat oil in a kadhai. Make chops. Deep fry in low medium heat on both sides. Keep in kitchen towel to absorb extra oil. Serve hot and yummy cabbage chops with homemade Tomato pickle. Try
Note: if there is a photo you can click to enlarge it
5 . Paneer Veg Mix Masala Parathas
Paneer Veg Mix Masala Parathas
#Breakfast
By Madhumita Mishra
Ingredient
1 1/2 bowl
mixed flour of Wheat and Oatmeal
1 tbsp
fresh curd
200 gm
cheese
2 tbsp
boiled green peas
2 tbsp
grated Carrot
1 tbsp
chopped tomatoes
1/3 tsp
turmeric powder
1 1/2 tsp
grated ginger
1/2 tsp
jeera seeds
1/4 tsp
Kalonji
1/3 tsp
Ajwain seeds
As needed
Deshi Ghee and Olive oil
1 tbsp
crushed Kasoori methi leaves
To taste
Salt
Cooking instructions
* Step 1
Take the flour, Kalonji, Ajwain, Kasoori methi and 2 tsp of mix oil and Ghee and salt. Mix well till it looks like crumbs. Add curd and water if required to make a soft dough. Keep covered and rest for 30 minutes.
* Step 2
In a wok heat cooking oil. Add zeera to crackle. Fry Onion and Chilli with turmeric powder and salt.
* Step 3
Mash the boiled green peas and Potato.
* Step 4
When the onions get translucent add chopped tomatoes and cook till soft.
* Step 5
Add to the wok mashed potatoes, green peas, grated Carrot, ginger and cheese and mix well. Cook covered for 2 minutes in low medium heat. Switch off the flame and mix coriander leaves. Allow to cool down.
* Step 6
Make 6 balls of the dough and 6 balls from stuffing.
* Step 7
Roll out dough ball with rolling pin, stuff the masala, seal and roll into Parathas. Cook both the sides applying ghee and oil mix on a nonstick tawa in medium flame.
* Step 8
Yummy yummy Mix Masala Parathas are ready to serve hot with potato curry and curd.
Thanks 🙂
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