MATTAR (PEAS) SABJJI AND PRANTHA
1. METHI MATTAR
1cup mattar
2cups methi(fenugreek leaves)chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and serve with rotti , prantha or naan.( SAME WAY COOK GABBAGE MATTER)
2.GOBHI MATTAR
1cup mattar
2cups cauli flower grated/ chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 1/2 Tsp amchoor (dry mango powder)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add onion fry till transulate salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
GAJJAR MATTAR
1cup mattar
2cups CARROTs chopped finely
grind together (2red chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 2 medium size tomatoes)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
4.ALLO MATTAR SOOKHY
1cup mattar
4medium size potatoes peeled and cubed
2medium onions chopped finely
grind together (2 red chilies 4cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 1/2 2 medium tomatoes
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add onion and salt fry till light brown add spice mixture cook for 1-2 minutes add turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
PANEER MATTAR
1cup mattar
250 GMS PANEER CUBBED(cottage cheese)
2medium onions chopped finely
grind together ( 3 medium tomatoes 1/4 tsp sugar 4cloves garlic 1/2 piece ginger, 1/2 tsp haldi(tumeric) and red chilli to taste
1/2 tsp shahi masala
2tbsp malaayi full fat cream
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add onion and salt fry till light brown add spice mixture cook till oil seprates add mattar saute properly cook covered on low for 5minute , add paneer mix well cook for another 2 minutes add malaayi and shahi masala mix well cook for one minute then garnish with corriander leaves serve with rotti , prantha or naan.
MATTAR PARANTTHA
FOR STUUFING
1cup mattar grind coarsly
1medium onion chopped finely
2 green chili chopped finely
3tbsp chanadaal roasted(bangal gram)1/2 tsp cumin seeds roasted 1tsp coriander seeds roastes..powder them all together)
1tsp salt
2tsp corriand leaves chopped
OIL/ GHEE FOR COATING PRANTHA
FOR DAUGH
2cups wheat flour
and water as needed
1/2 cup flour for rolling
METHOD
make a smooth daugh with water and keep saide for 10-15 minutes .mix stuffing ingredients except oil keep aside.
heat teava on medium flame
take double the lemon size dough dust with dry flour roll out 4 inches place 1 1/2 tbs filling in the centre seal the edges and press aging dust with dry flour and roll up to 6 to 7 inchies cook both side on tawa till brown spots appears appy oil cook for another 1-2 minutes both sides. serve immidiatelly with curd , butter chuttny or pickle,
1. METHI MATTAR
1cup mattar
2cups methi(fenugreek leaves)chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and serve with rotti , prantha or naan.( SAME WAY COOK GABBAGE MATTER)
2.GOBHI MATTAR
1cup mattar
2cups cauli flower grated/ chopped finely
2medium onions chopped length wise
grind together (2 green chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 1/2 Tsp amchoor (dry mango powder)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes add onion fry till transulate salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
GAJJAR MATTAR
1cup mattar
2cups CARROTs chopped finely
grind together (2red chilies 3cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 2 medium size tomatoes)
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add grated spice cook for 1-2 minutes salt and turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
4.ALLO MATTAR SOOKHY
1cup mattar
4medium size potatoes peeled and cubed
2medium onions chopped finely
grind together (2 red chilies 4cloves garlic 1/2 piece ginger, 1tsp corrinader seeds and half tsp cumin 1/2 2 medium tomatoes
1/2 tsp haldi(tumeric)
1/2 tsp pure ghee
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add onion and salt fry till light brown add spice mixture cook for 1-2 minutes add turmeric mix well add vegies saute properly cook covered on low till done, keep steering in between add ghee and garnish with corriander leaves serve with rotti , prantha or naan.
PANEER MATTAR
1cup mattar
250 GMS PANEER CUBBED(cottage cheese)
2medium onions chopped finely
grind together ( 3 medium tomatoes 1/4 tsp sugar 4cloves garlic 1/2 piece ginger, 1/2 tsp haldi(tumeric) and red chilli to taste
1/2 tsp shahi masala
2tbsp malaayi full fat cream
a genrous pinch of heeng (asafeotida)
Salt to taste
2tsp mustard oil, or oil of your choice
2tbsp corriander leaves chopped
METHOD
Heat oil in a heavy bottom pan, add heeng when it releases its falvour add onion and salt fry till light brown add spice mixture cook till oil seprates add mattar saute properly cook covered on low for 5minute , add paneer mix well cook for another 2 minutes add malaayi and shahi masala mix well cook for one minute then garnish with corriander leaves serve with rotti , prantha or naan.
MATTAR PARANTTHA
FOR STUUFING
1cup mattar grind coarsly
1medium onion chopped finely
2 green chili chopped finely
3tbsp chanadaal roasted(bangal gram)1/2 tsp cumin seeds roasted 1tsp coriander seeds roastes..powder them all together)
1tsp salt
2tsp corriand leaves chopped
OIL/ GHEE FOR COATING PRANTHA
FOR DAUGH
2cups wheat flour
and water as needed
1/2 cup flour for rolling
METHOD
make a smooth daugh with water and keep saide for 10-15 minutes .mix stuffing ingredients except oil keep aside.
heat teava on medium flame
take double the lemon size dough dust with dry flour roll out 4 inches place 1 1/2 tbs filling in the centre seal the edges and press aging dust with dry flour and roll up to 6 to 7 inchies cook both side on tawa till brown spots appears appy oil cook for another 1-2 minutes both sides. serve immidiatelly with curd , butter chuttny or pickle,
