Peas with paneer

Green peas - 1 cup

Paneer or Adyghe cheese - half a glass

Tomato paste - 2 tbsp

chili powder to taste

Turmeric - 1 / 4 tsp

Coriander powder 1 tsp

1 onion

2 cloves garlic

Butter - 1 tbsp

Fresh coriander

Mix the spices, tomato paste and chopped garlic with a little water .

Sauté onions in butter , add the paste with spices and peas, stew on low heat for 10 minutes, then add finely chopped paneer , stew for 5 minutes before serving sprinkle with herbs.

Mango Soup

1 kg sour mango

2 onions medium size

10 cloves of garlic

10 peas black pepper

0.5 tablespoons Gyra (seeds, plant, which grows only in a Himalayan valley Kaynor);

0.5 teaspoons of sugar

0.25 spoons chat Masalit (special spices)

Peel the mango and release him from the stone, grind the ingredients together and set aside in a glass. Grind one of onions and 5 cloves of garlic. The rest of the onions and garlic in oil overcook, add Geer, salt, sugar and simmer for 5 minutes. In this mixture pour the mango mixture and cook for 10 minutes. Add black pepper and ground mixture of onions and garlic. Serve hot.

Curry cabbage

1 / 4 cup vegetable oil, 400 g onion, 1 tbsp. teaspoon curry powder, 1 / 2 teaspoon cumin and red ground pepper, 2 bay leaves, 4-5 pcs. cloves, 600 g cabbage, 400 g potato, 100 g of tomato paste, 1 cup of broth or water, salt.

Heat the oil, lightly fry it sliced onion rings. Reconstitute the curry powder and put it out for 3-4 minutes on low heat (but so that it retains its flavor). Then add other seasonings and cabbage stew, and all with continuous stirring for 10 min. Peel potatoes, chop it into cubes and add to saucepan along with tomato paste, meat broth or water. Cooking food on a low heat until cooked. Before serving, remove bay leaf and cloves.

Potato Sabji

5-6 medium potatoes, diced

1 medium onion, sliced

Spices-Garam masala-1 tsp, coriander powder-1 tsp, turmeric-1 tsp,

Salt

1 tablespoon oil

On medium heat warm oil, add onion and fry it. Pour the spices and fry until brown

Not laying a lid, fry the potato cubes, stirring gently. Add a little vody.Nakryt lid and simmer until done over medium heat. Potatoes should not fall apart

Serve with rice or tortillas

Barf from the Indian walnut

350 g of the Indian nut

Grated coconut 1 pc.

Sugar 700

Vanilla essence few drops

1 tablespoon ghee

Soak the Indian nuts in cold water and then drain the water

Chop into fine paste, coconut with nuts

Heat a glass of water, the water Put sugar, dissolve it and cook until syrupy

Add the paste of coconut and Indian nuts, ghee and vanilla essence.

Stir on low heat until until it thickens.

Remove from heat, put on a plate and cool.

Cut into squares and serve.

GHI

Ghee (ghee) - a purified cow ("butter") melted butter. Preparation of ghee is its purification, ie removing from it all impurities, including water. The oil should preferably be home (rustic), or at least, without any additives and unsalted.

Butter should be folded into a pot, pan - put on the weakest flames. On top will be formed cap of white foam that you want to remove skimmer, as often as possible. In the process peretaplivaniya and purification of oil becomes transparent. Gradually, the water will boil, and sediment will be tight. There should be more careful to make sure that oil is not burned. Time peretaplivaniya depends on the amount of raw materials. The more it was creamy, the longer it will be cleaned. You can download and 500 grams of oil and 5 kg ... Getting the oil - this oil ghee (ghee), it has a golden or amber-yellow color, pleasant scent and taste a little like med.i can become white and yellow, but it also normal. After the ghee has cooled slightly, it should filter. Keep ghee can be at room temperature indefinitely, even centuries. Butter ghee completely clear, if, for example, put it in a frying pan or saucepan and turn the fire, then it will boil gradually, without smoke and completely without residue.

Peas Pulao

Peas Pulao is also known as Yellow Rice. It is a good alternative simple boiled rice to accompany to any dish, whether vegetarian food or meat.
Preparation: 30 minutes
Ingredients:
2 tablespoons oil
1 large onion, chopped
1 cup fresh green peas
1 cup basmati rice (long grain Indian rice)
3 cups water
1 / 2 tsp turmeric powder
Salt to taste
1 / 2 cup warm water
Preparation:
Rinse the basmati rice in running water and soak it for 30 minutes.
Heat the oil in a deep frying pan with heavy bottom. When warmed to put onion and fry until soft.
Add peas and stir well.
Add rice and fry for 2 minutes.
Add 3 cups of water, saffron and salt to taste and boil on medium heat.
When the water boiled out and the surface of rice produced roshechnye holes, again add 1 / 2 cup warm water, spilling it across the surface of rice. Simmer another 5-7 minutes and turn off the fire.
Hold the rice under the lid for 10 minutes.