Egg Kachori

What we need:-

Egg 4 pieces( boiled and grated)

Onion paste 3 tablespoon

Ginger – garlic paste 2 tablespoon

Green chillies 2-3 pices ( chopped)

Green coriander leaves 3 tablespoon ( chopped)

Garam masala ½ tablespoon

Gram flour 1 tablespoon

Refined oil to fry

Refined flour 4 cups

Salt 1 tablespoon

How we make it:-

 

Take the refined flour in a bowl, add ½ tablespoon of salt and 2 tablespoon of oil. Mix well and make a dough. In a pan add 3 tablespoon of refined oil. Let the oil be heated then add onion and ginger garlic paste. Saute till they turn light brown. Afterwards add green chillies, eggs, green coriander, salt and garam masala and sauté for 5 mintues. Add the gram flour and again sauté for 2 mintues. Take the stuffing out and let it cool.

Then make small balls from the dough and fill the stuffing like kachoris. Heat the remaining oil in the pan and fry the kachories on low flame till they turn golden brown. Serve with chutney or sauce.

Matar Paneer

What we need:

500 gms paneer cubed

200 gms shelled peas

2 large onions

3 medium tomatoes

1 tbsp ginger paste

2 tbsps garlic paste

2 tsps coriander powder

1 tsp cumin powder

2 tsps garam masala

1/2 tsp turmeric powder

2 green chillies chopped fine

6 tbsps of oil

1 1/2 cups water

Salt to taste

3 tbsps thickened/ double/ heavy cream or yogurt

Kasuri Methi (optional)

How we make it:-

Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside. Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer. In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes. Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala. Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the flame and stir in the cream or yogurt. You can add kasuri methi if you like.Mutter paneer tastes great with parathas or naan.