Peas Masala|Peas Masala Recipes|Easy Peas masala recipes

Peas Masala Recipes:

Peas Masala Recipes: Ingredients:

Green Peas - 1 cup
Fresh Coconut - 1/2
Min leaves - 1/2 bunch
Coriander - little
Cloves - 4, cardamom - 2
cinnamon - 1 inch, Green Chillies - 8
Black pepper - 6
Ginger - 1 inch
Garlic  - 10 flakes
Coriander seeds - 1 table spoon
Cumin seeds - 1 table spoon
Onions - 2, Tomatoes - 2
Poppy seeds - 1 table spoon
Cashew nuts - 10, Salt - to taste
Oil - 2 table spoon, ghee - 2 table spoon

Peas Masala Recipes:Method: Soak green peas 5-6 hrs, cook green peas in the cooker.

Run all the ingredients in the mixie to fine paste using little water.
Take oil and ghee in a pan when it gets heated add the paste run in the mixie fry in low flame for 5 minutes and add water, peas boil well serve hot with with little butter on the top.

Shahi nawabi paneer recipes|paneer recipes

Shahi nawabi paneer recipes:

Shahi nawabi paneer recipes: Ingredients:
Paneer - 200 gms
curd - 3 table spoon
onions  - 2
Ginger garlic paste  - 1 table spoon
Green chillies - 2
Red chilli powder - 1 table spoon
cumin powder - 1 tea spoon
sugar - 1 tea spoon
cashewnuts - 25 gms
dry coconut - 25 gms
water  - 1 cup
cream - 2 table spoon
kastoori methi - 1 table spoon
coriander powder - 1 table spoon
oil - for deep frying
salt to taste

Shahi nawabi paneer recipes: Preparation method:

Cut paneer into cubes and deep fry in hot oil till golden brown and keep aside.

Roast coconut and cashewnuts separately and powder them.
take a pan with 2 table spoon of oil add onion paste, ginger garlic paste to it fry for 3 minutes, add green chillies fry for a while ad all the masala powders, salt, sugar, kastoori methi, cashewnut powder, chilli powder, curds, 1 cup of water and boil well and serve with beaten cream on the top.

For beatig cream you can use little milk to beat.

General Tips for Preparation of Curries and Sambar's Rasam's

Use Curry in seasonings and coriander leaves while you serve.

Use vegetable and dhal cooked water for some or other preparations as they are nutrient contented better do not waste the nutrients.

When you use fresh coconut for grinding in the mixie better do not over fry the ground paste or masala as it turns dry and lacks taste.

If the ground masala or paste sticks to the pan it seems the quantity of fat used for frying is less in the curry so add little oil while frying.

If salt is excess in any curry add a cut raw potato in it for half an hour and take it out it removes the excess salt.

You must keep garam masala, masala powders, sambar powder prepared in air tight containers so that it will be helpful for you to cook faster.

Some times for NID preparations you can preserve ginger garlic paste in the refrigerator for speedy cooking.

Green chilli paste can also be prepared and stored in refrigerator. Wash green chillies wipe them add more rock salt an dgrind into paste and refrigerate it use for emergency.

Even cumin seeds, coriander seeds powder can be done and stored in air tight container.

Try to use vegetables as fresh as possible.