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Petit pois a la francaise

February 22, 2020

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Petit pois a la francaise

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Sooji halwa/rawa halwa

Ingredients Sooji = 150gm Sugar = 200gm Ghee = 150gm Water = 500gm Green Cardamon = 8 no. Cashew nuts = 40gm Raisin = 40gm Almond = 40gm Method 1)In a degchi,Take sooji and ghee.Roast till golden brown color. 2)In a saucepan,add sugar and water.Make sugar syrup of 1stir consistency. 3)Mix sugar syrup with roasted suji and cook well. 4)Add dry fruits. Mix well.off flame

Dal arhar palak

Ingredients Spinach leaves 1 bunch Arhar dal = 200g Chilli = 1no. Turmeric = 1/2 tsp Salt = TT Chilli powder = 3/4 tsp Oil = 3tsp Jeera seeds = 1tsp Red chillies = 2 dried Garlic-ginger paste = 1tsp Onion = 2no. Tomato = 1no. Coriander = 1tsp Method 1) Clean, wash the spinach and finely chop them. 2) In a pressure cooker, add dal and 3 cups of water, Spinach, Cook it for 5 whistles, 3) Open the lid and smash the dal well. Simmet it in low flame. 4) In degchi, add oil , Jeera,onion, garlic - ginger paste sauté. Till brown. 5) Add all dry masala and add Tomato Cook well. 6) Add dal and mix well. 7) Serve with rice.

Paneer makhni

Ingredients Cashew = 10-12no. Paneer = 20 piece Tomato = 3no. Onion = 1no. Green chilli = 2no. Kashmiri chilli powder =1tsp Ginger-garlic paste = 1tsp Cardamom = 2no. Tomato puree = 5og Butter = 100g Kasuri Methi = 1tsp Cinnamon stick = 2no. Cream = 2tsp Methods 1) In stock pot, Boil tomato, onion, green chilli, cashew, Cinnamon stick cardamom, Kashmiri chilli and coriander stalk. 2) Boil until soft and strain. 3)Blend it. In degchi, Take oil and add kasmiri chilli, ginger-garlic paste and cook well. 4)Add blend gravy.cook and tomato puree. 5)Add seasoning;paneer and cook well. 6)Add kasuri methi. 7)End with butter and cream.

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Petit pois a la francaise

Petit pois a la francaise

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