combo. However pairing it with Vegetable pulao was not a great idea.
Hubby dear said I should have made Jeera Rice for this. Anyway this is
something I would be making it again. Konda liked it very much and I
made chapatis for her dinner for this.
|Matar Paneer Lababdar|
Matar Paneer Lababdar
Paneer – 250 gms
Fresh Peas – 1 cup
Onions – 2 medium
Ginger garlic paste – 1/2 tsp
Poppy Seeds, Melon seeds – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Garam masala – 1/2 tsp
Cream – 2 tsp
Coriander leaves handful
Oil – 2 tsp
How to make the Mata Paner Lababdar
Heat the oil add onions and saute till it turns colour, then add ginger garlic paste. Cook till both turns to a nice colour.
Add the fresh peas and simmer.
Grind both poppy seeds and melon seeds to a fine powder.
Now add all the spice powders along with poppy seed powder, mix well.
Add water and bring to boil. When the gravy thickens, add paneer cubes. Finally add the fresh cream and simmer for 5 mins.
Garnish with coriander leaves and switch off.
Serve with Rotis
You can garnish with roasted almond slivers,Serve hot, garnished with coriander and almonds.
|Yellow Moong Dal Cabbage Vada|
Yellow Moong Dal Cabbage Vada
Split Yellow Moong dal – 1 cup
Cabbage – 1 cup
Besan – 1/4 cup
Rice flour – 1 tbsp
Salt to taste
Red Chili powder – 1/2 tsp
Ginger – 1″
Green chilies – 3 nos
Oil for deep fry
How to make the Vada
Soak the moong dal for 30 mins, finely shred the cabbage and keep it aside.
Grind the moong dal to a fine paste. Grind ginger and green chilies to a paste.
In a bowl, take the moong dal paste, cabbage, salt, red chili powder, ginger green chili paste. Mix well and slowly add the besan and rice flour to get a stiff batter.
Heat a pan with oil, when it is hot, pat down the batter as vadas and deep fry on both sides.
Drain the vada on to a kitchen towel.
|Zarda ~ Sweet Saffron Rice from Kashmir|
Enjoy the week ahead!