Methi Matar Malai

1 bunch: Methi leaves

1 cup Frozen Green peas

1/2 cup - Milk or Milk Cream

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1/2 tsp Cumin seeds , mustard seeds

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1/2 tsp Red Chili Powder

1/4 tsp Cinnamon, Cloves powder

1/4 tsp Amchoor Powder

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1 Medium Sized Onion - Chopped

2-3 Green chilies

2-3 Garlic Cloves

1/2" Ginger - paste

1 tsp Oil

Salt to taste

Preparation:

• Pluck the methi leaves and wash them thoroughly.
• In a skillet, cook methi leaves for 5 minutes. After 10 minutes, beat the cooked methi leaves till smooth. Keep aside.
• Heat oil, add mustard, cumin seeds. Add chopped Onions, green chilies and saute till onions become translucent.
• Add ginger and garlic paste and continue to saute for a minute more.
• Add powdered spices and add peas, beat methi leaves.
• Cook for 2-3 minutes or till gravy thickens.
• Finally add Milk Cream and stir in gently without increasing the heat( to avoid the gravy from curdling). Cover and simmer for 3-4 minutes.
• Serve hot with Chapatis.

Black Eyed Peas - Soup

Soak 1 Cup of Black Eyed Peas over night.
1/4 Cup of chopped Celery Stem(optional)
1 tsp Cumin Powder
½ tsp Red Chili Powder
½ tsp Garam Masala
½ tsp Italian Seasoning

½ tsp Turmeric
Salt - according to taste
Garnish: Lemon Juice, Chopped -Green Chilies, Onions, Tomatoes, Cilantro(Coriander Leaves)

Preparation:

• Soak the Black Eyed Peas(BEP) overnight or for 12 hrs. Soaking cooks BEP faster, soft, makes it more tastier. Rinse the soaked BEP in water drain 4 to 5 times.
  
• Pressure cook the soaked Black Eyed Peas, Cumin Powder, Red Chili Powder and Turmeric with enough water so that BEP is covered. Its better if the beans are broken and looks a little mashed. This brings some thickness to the sauce. Let the cooker cool down for 15 minutes.
  
• Now transfer the cooked BEP in a sauce pan and smash few of the BEP if they are whole; then Salt, chopped Celery, Garam Masala, Italian Seasoning and boil for 5-10 more minutes, till the Celery is cooked.
  
• Garnish and Serve warm.

Dondakaya Vepudu/Fry

20 fresh Dondakaya- each, cut length wise
1 tsp of powdered coconut(fresh or dry)
½ tsp Turmeric
½ tsp Salt
½ tsp Red chilli powder
Freshly ground Garlic 2
Popu or tadka ingredients: Musturd, Cumin/Jeera, Curry Leaves

Preparation:

• In a pan, heat one teaspoon of cooking oil, once hot do the popu or tadka: toasting 1/2 teaspoon each of Mustard seeds, Cumin/Jeera, and Curry leaves and let them splutter.



• Add 1/2 of teaspoon of Turmeric and immedietly add sliced Dondakaya and saute for a 2 minutes. Then cover and cook on low flame, stirring in between for 10 minutes on low heat. Allow cooking tindora in its own moisture. Keep checking inbetween, sauteing them so that they dont burn.



• When they are tender and 1 teaspoon of fresh or dry Coconut and Salt. Add 1/4 glass of water. Stir to mix and cook them covered, until the Dondakaya is cooked(another 10- 15 minutes).


• Add Red chilli powder and freshly ground Garlic(optional) and combine well and let it cook, uncovered for another 5 minutes on medium heat. Turn off heat.
  Serve warm.