Sunday, March 30, 2014

Keema Matar

Last week I purchased some ground chicken but while buying I was not sure what I am going to do with that. I wanted to use as stuffing for any dish but then I thought to cook in different way. So finally I prepared some easy KEEMA MATAR with the ground chicken. KEEMA MATAR  is a very famous North Indian dish but most of the time it is made with ground mutton or lamb. I just used chicken instead of any red meat, the taste was really good. I know all my chicken lovers friends going to love this dish. I just cooked the ground chicken with lots of spices and after removing from the flame I added some frozen peas.

1.Ground Chicken: 500 gm.
2.Frozen peas: one cup.
3.One large chopped onion.
4.One small chopped tomato.
5.One table spoon ginger garlic paste.
6.Turmeric powder, Red chili powder, Cumin Powder, Coriander powder Garam  Masala (half tea spoon of each item).
7.Black cardamom: 1, Green cardamom: 1, Bay leave: 1, Clove: 3: Cinnamon stick: 1 small.
8.One tea spoon beaten yogurt.
9.Salt and sugar as per taste.
10.Chopped fresh coriander leaves: A hands full 
11.Canola oil for cooking.


In a heavy bottomed vessel add two to three table spoon of canola oil allow it to hot, now slowly add all the whole garam masala and saute for few seconds. Now add the chopped onions and some sugar and cook till it transparent.

Now add the ginger garlic paste and saute till the raw smell goes off, now add all the spices powder and cook for few mints.

Now add the minced chicken with some salt and cook in high flame till the chickens are tender now reduce the heat and add the chopped tomatoes and cook with a lid.

Now remove the lid and add the beaten yogurt and mix well and cook for another couple of mints or till the oil come out from the chicken.

Now add the frozen peas and mix well, and finally add the chopped coriander leaves and mix well.

Cook in medium heat for few mints, now remove from the heat.

Your easy and yummy KEEMA MATAR is ready serve hot with plain roti or chapatti.

Monday, March 10, 2014

Methi Malai Matar.

Took a small break from my blog world because my husband was not in the country so I was actually not in a mood to cook anything special for me and my daughter. He came back on last weekend so I also got some inspiration and energy to cook something special and different for him. But while entering into the kitchen my mind was completely empty, there was some fresh methi leaves in my fridge so I thought to prepare some dish with the methi leaves. And finally I prepared some delicious METHI MALAI MATAR.

The specialty of this dish is fresh methi leaves and peas /Matar which makes it super yummy with some fresh cream. The recipe is super easy which I ate long time back in one of my friends house. This dish is perfect with plain roti or paratha.

1.Fresh Methi Leaves: 1 bunch.
2.One cup frozen peas.
3.One medium sliced onion.
4.Two clove chopped  garlic.
5.One inch chopped ginger.
6.One table spoon charmagaz (melon seeds).
7.Pinch of garam masala, Pinch of cumin powder, Pinch of red chili powder, Pinch of kasoori methi.
8.Few cumin seeds, few cloves, few cardamom.
9.Half cup milk.
10.Two table spoon fresh cream.
11. Salt and sugar as per taste.
12.Sunflower oil for cooking.

Wash and chopped the methi leaves and keep it aside.

Now add one tea spoon oil in a vessel and allow it to hot, now add the cloves and cardamoms now add the sliced onions, chopped ginger, chopped garlic and fry for some time.

Now add the melon seeds and saute for few seconds now switch of the flame and allow it to cool down.

Now make a fine paste with some water with the fried ingredients and keep it aside.

Now add some more oil in the same vessel and allow it to hot, then add the cumin seeds and next add the frying onion paste and cook till the raw smell goes off.

Now add the chopped methi leaves and mix well and cook with a lid for 5 mints in low flame.

Now remove the lid and add the frozen peas and cook for another 5 mints with the lid, next add some salt, sugar, red chili powder, garam masala powder, cumin powder, kasoori methi and mix well and cook for another couple of mints.

Now add the milk and cook for 4 to 5 mints in low flame with a lid and finally add the fresh cream and mix well and cook for 2 more mints with the lid.

Now remove the lid and your easy METHI MALAI MATAR is ready serve hot with Roti or Paratha.