Mattar Paneer Masala (Mom's Recipe)

Ingredients

Paneer-500 grams
Mattar-500 grams

Masala

Onions-1
Tomotoes-2
Dhaniya powder-2 tsp
Ginger -1 inch piece

Garlic - 1/2 full clove( 7-8)
Red chilly powder- 1 tsp

Tumeric powder-1/2 tsp( optional- not recommended)

Malai/yogurt- 1 small katori (optional)

Curry

Salt- 1 tsp
Cumin seeds-1tsp
Water
Fresh coriander
Oil-2 cooking spoon

Recipe

1. Boil paneer with a cup of water so its done. Strain it from water and keep water aside.

2. Take ingredients of masala in a blender and blend it nicely.

3. Take oil in a cooker and then add cumin seeds till it splutters and then add the masala ingredients with salt to it. Cook masala till it leaves oil. Do masala on high flame if u wanna do fast and pan open and keep adding water to it. One can use a closed pan with some outing to escape air too to do it and use low flame if u want to leave for some time. Add malai at this time and fry nicely.

4. Add peas to the done masala and fry it nicely by adding few drops of water. Add more water about 2 cup water or more depending on curry one wanted and paneer water and then give 2-3 whistles so peas gets done.

5. Add coriander leaves and let it boil and then add paneer in end and cook for 1-2 minutes and close lid for it to be done.

6. Mattar paneer is ready.

Home made paneer

Take milk and boil it and when its boiling sqeeze a lemon in it. Once it breaks , collect the milk in a muslim cloth and tie it and then press the cloth and shape with one hand and then use a marble or heavy object to press and make it thin. then place the cloth in a utencil and play a heavy object like the chakla on it and stay it overnight. In the morning take it out and cut according to desired pieces.

Fried Karela

Ingredients

Raw Karela-8

Red chilly powder-1 tsp

Salt-1 tsp

Aam chur-1 tsp

Oil

Recipe

1. Cut the karela into small pieces and put salt and leave aside.

2. Remove salted water from it.

3. Take oil in a karai and add karela to it and fry it nicely.

4. Then add salt and red chilly powder.

5. Cover kadai with a plate so karela softens.

6. In end add aam chur and then fry with some time.

7. One can add sauf dhaniya mix if its bitter.

Have crispy karela with roti.

Aam Jam/Aam Panna

Ingredients

Raw green mangos-4-5

Sugar-around 750 grams or more depending on sourness of mangos

Pudina-1 tsp

Salt-1 tsp

Lemon juice- few drops (less than half)-for preservation

Water-1 cup for boiling and 1 for dissolving water

Recipe

1. Peel the mangos and boil the mangoes with 1/2 cup water in a cooker. let it give 2-3 whistles. (

2. let the mangos cool and then mash it nicely with spoon and with hands so no knots remain.

3. Put sugar in a pan with some water and cook it till its dissolves and becomes sticky on hand.

4. Put mango mixture and remaining water in it and cook nicely.

5. Add pudina powder, salt, lemon during this time.

6. Cook till thick if you want it to turn into jam or else remove from stove for panna.

7. Let it cool and then store in bottles in fridge.

Note:- for panna take a spoon in a glass and mix nicely and then add ice cold water and drink ( Its good for heat strokes)

Aam Murabba/chutney

1. Take ghee/oil in a cooker and add 1 tsp of sauf, salt and red chilly powder and mix nicely.

2. Add peeled mango pieces to it and fry nicely.

3. Add some water and cook by giving 2-3 steams.

4. Then add sugar (put very less)- about 250 grams to it and water and let it dissolve.

5. Add lemon juice and let it cook.

6. Cook till it thickens and then cool and store.

7. Have it like chutney or jam.

Note: If you wanna make jam dont add salt masala....just sugar and mango....and dont add water if you want jam....and add water if its a panna.