Methi Malai Matar Dhaba Style

The delicious Methi Malai mutter which is  rich and creamy onion-tomato based North Indian curry, with mild sweet taste and flavor of true Indian spices. Make this one for your festive meals or any special occasion, and I am sure your guests will wipe their plate clean. This one is also a popular option at North Indian dhabas. You can also make different variations of this methi recipes such as you can add tofu or paneer, dum aloo etc.

During winter season, when you want to plan Punjabi dinner menu for guest, and you want to prepare something that can be done with less pre-preparation, then methi matar malai is best option for you. You can also find another North Indian recipe such as  malai kofta.

Tips

The spiciness of this curry is only depends on amount of green chillies. So adjust according to your taste.

You can substitute cashew nut with blanched almonds.

You can also use frozen green pea for this recipe.

Do not add too much turmeric powder to your curry as it's changes colour of the gravy.

 

How to reduce bitterness from Methi leaves?

If you are using fresh methi Leaves for delicious Methi mutter malai, firstly pluck methi leaves from the stem. Wash and Chop the methi leaves.

Now add a little salt, give it a nice mix and let it sit at room temperature for about 10 to 15 minutes. Then, squeeze the methi leaves using your hands and it is ready to use in the recipe.

METHI MALAI MATAR DHABA STYLE

0

Bharwa bhindi|Stuffed Okra

Bharwa bhindi recipe or stuffed bhindi recipe is delicious and flavorful Punjabi recipe which is stuffed with spices and stir fried. Okra recipes are always favourite recipes of mine. Bharwa bhindi is a healthier version of okra recipes as it makes in less oil without deep frying bhindi or okra. It is dry dish with the okra succulently cooked absorbing all the flavors of the spices. Few days back, I make a recipe of Dhaba style bhindi masala which is a spicy North Indian dish which is prepared of fried okra and simmered in onion tomoto gravy and flavour of spices.

BHARWA BHINDI| STUFFED OKRA

What bharwa bhindi called in english?

In Hindi ‘bharwa’ means stuffed and ‘bhindi’ is okra. So in English, the recipe translates to stuffed okra.

Precautions while cooking stuffed okra

Firstly, always cook okra on low flame. If you cook it on high heat, the okra will get brown quickly but it won’t get cooked. Secondly, there should be no trace of water on the bhindi (okra). Hence we dry them with a kitchen towel. If there is water or water droplets then the bhindi become slimy. This bharwa bhindi dish is not at all slimy. Thirdly, better to use homemade spice powders or fresh spice powders. Fourthly, keep tossing the bhindi after every 2-3 minutes or so until it's tender. At this point, you can check taste of bhindi and if salt is less then sprinkle some salt from above and stir., Fifthly, for a more tangy and sour taste in the dish, increase the quantity of dry mango powder by ¼ to ½ tbsp or more. 

0

Restaurant style mushroom masala Recipe- Indian Spicy Gravy Masala

Restaurant style Mushroom masala is a delicious spicy Punjabi masala recipe which is prepared with mushrooms and spices and cooked in slow-simmered onion-tomato gravy. It is quite easy to make and gives delicious taste to our mouth. This recipe is similar way to make as paneer masala. As we all know, Mushroom is a healthy food which is low calorie source of fiber, protein, and antioxidants.  We can make many dishes with Mushroom such as Mushroom masala, Matar Mushroom etc.

RESTAURANT STYLE MUSHROOM MASALA

2

Restaurant style soya kofta curry

The restaurant style soya kofta curry which is prepared from mixture of roughly grinded soya chunks and grated potato and cooked in creamy, rich, mild and onion tomato based gravy. Soya  means soya granules and kofta are fried dumpling balls. Usually they are made up of mashed potatoes and soya chunks. The gravy of soya kofta curry is similar to Malai Kofta. Usually, we use mixture of grated paneer and mashed potatoes to make kofta in Malai kofta gravy but  to make kofta in soya kofta curry we use grinded soya chunks and mashed  potatoes and simmered in creamy, rich, mild and onion tomato based gravy.

RESTAURANT STYLE SOYA KOFTA CURRY

Tips to make soft soya kofta

• Strain the tomato onion gravy so that whole spices masala is sorted and gravy become smoother as well as rich.
• Use corn flour, white flour(maida) or corn starch to bind the kofta balls as without corn flour or cornflour, kofta balls become too soft and mushy mixed with the gravy. 
• I added have added 1.5 tablespoons of cornstarch and that was enough to just bind the koftas together.
• Do not add too much cornstarch to the kofta.
• For soya kofta recipe, make sure the oil is hot before you drop the koftas in oil and fry koftas on medium high heat. 

Other soyabean recipes are 

•     Restaurant style aloo soyabean ki sabji
•       Kadai soyabean restaurant style
•     Punjabi Soya chaap masala recipe
•       Restaurant style Butter Soya Chaap
•       Restaurant style Tandoori Soya Chaap Makhani

0

Gobi 65 recipe|How to make South Indian Gobi 65 snack recipe

Gobi 65 is a south Indian snack recipe is prepared by mixing the cauliflower florets with all purpose flour (maida) with rice flour and red chilli powder. The addition of curry leaves, coriander leaves makes crispy fritters very flavorful. Later the coated cauliflower florets are deep fried in batches till it gets more crisp golden brown.These Gobi 65 recipe are crispy, delicious with coconut chutney or tomato ketchup, easy to make, perfect for recipe as starter.

During winters, when I came back from my college, my mom always make crispy Gobi 65. So I am so used to eating these crispy & crunchy Gobi 65 dipping coconut chutney.The recipe makes for crispy fritters having the texture of some cauliflower caramelized from the outside.Gobi 65 comes from paneer 65. There are some variations Potato 65, Paneer 65, Mushroom 65.

GOBI 65 RECIPE

0

Aloo ka Halwa|Navratra Special

Aloo Halwa is an Indian dessert recipe made using potatoes as base ingredients which melts in our mouth and gives delicious taste. Mash boiled potatoes is cooked with sugar cardamom powder, milk and ghee. Green cardamom seeds can be freshly ground using a pestle and mortar to add aromatic flavour to desserts. We can also called as potato pudding in english. During festivals or vrat, potato is not only cooked for sabji, its also use to prepare the dessert as aloo ka halwa. Aloo ka halwa is prepared in many of the houses during vrat and festivals. Not only in festivals, aloo ka halwa is also prepared in day to day life. Aloo Halwa is easy to make and prepared in very less time.

ALOO KA HALWA| NAVRATRI SPECIAL

0