No-oil Mattar Paneer

Last week we went to a International Book Fair @ Sharjah Expo Centre. It felt so good to see all sort of books @ one place. Enjoyed the Kid's Section. More than me, my kiddo enjoyed the fair. He was happy to see lots and lots and lots of books, all at one place. He was running from one aisle to another, going through the pages, colorful pictures, it was a wise decision, visiting there. Kuttu had a good loot, got him some interesting books..

And Kuttu's Mom too enjoyed buying two cookbooks for herself!!!! :) I bought Sanjeev Kapoor's Cookbook's. One was Vegetarian Recipes around the world and No-oil Vegetarian Recipes. Tried Mattar Paneer from the book. Tasted good, didnt miss oil at all!!!!

Ingredients
1 cup green peas
200gms skimmed milk cottage cheese, cut into 1/2-inch cubes
3/4 teaspoon cumin seeds
2 large onions, chopped
1 tbsp ginger-garlic paste
2 green chillies, chopped
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 large tomatoes pureed
salt to taste
1/4 tsp garam masala
1 tbsp fresh coriander leaves, chopped

Method

Heat a non-stick pan and add cumin seeds. When they begin to change colour, add onions and ginger-garlic paste. Cook till lightly browned, add green chillies and all the masala powders except garam masala. Add 1/3 cup of water and mix well.

Add tomato puree. salt and one cup of water. Cook for 2 minutes, add green peas and mix well. Cook until peas are done.

Add paneer cubes and garam masala powder and stir gently, Serve hot garnished with coriander leaves.

I used store-bought paneer and frozed peas, Store-bought/frozen paneer has to be soften by soaking  in warm water for 10 minutes,

The taste was absolutely fantastic. We enjoyed this with Carrot masala Roti's!!!!(Will post the recipe soon)

Sending this to Bookmarked Recipes (Vol-14)-Every Tuesday Event Happening @ Priya Mitharwal's Mharao Rajasthan's Recipes. 
Also to MLLA-29, happening @ Lisa's Vegetarian Kitchen, an Event by of Susan

Horse Gram Sambar / Kollu Kozhambu

Horse Gram is called Kollu in Tamil and Hurali Kaalu in Kannada. It is very good source of protein and very rich in its iron content. This gram is considered as a part of weight loss diet. It is also used to improve water retention in the body. This gram is used to make Usali/ Usal/ Sundal. This gram can be sprouted and used in salads.This gram is also used as a feed for horses in many parts of India.Here is the recipe for this yummy Horse Gram Sambar.

Ingredients:

Horse gram - 1/2 cup 

Tamarind paste - 1 teaspoon

Turmeric powder - 1 teaspoon

Red chili powder - 2 teaspoons

Coriander powder - 1 table spoon

Cumin powder - 2 teaspoons

Red Onions - Finely chopped - 1 small onion               

Mustard seeds - 1 teaspoon

Oil - 1 tablespoon

Curry leaves - 1 sprig

For Masala to be ground:

Shallots - 4-5

Coconut - Grated - 1/4 cup

Garlic cloves - 3-4

Dry Red chillies - 2

Coriander leaves - 1/4 cup

Method:

• Soak the horse-gram overnight in sufficient water and set it aside.
• Next day, pressure cook the horse gram.
• Grind all the ingredients required for the Masala and keep it aside.
• Take a pan and add the oil, add the mustard seeds and allow the mustard seeds to pop up.
• Add the finely chopped red onions and curry leaves and fry till the onions get golden brown. 
• Then, add the ground masala.Fry till raw smell from the Masala goes away.
• Now add the tamarind paste, turmeric powder, Red Chilli powder, coriander powder, cumin powder, salt and add 2 cups of water.
• Once the water comes to a boil, add the horse gram and cover and cook for 15-20 minutes.
• Garnish with coriander leaves. Serve hot with Ragi Mudde. This can also be served hot with rice.
• This Sambar tastes even better when eaten the next day.

Ragi Mudde / Finger millet Cake

Ragi is also called as Finger Millet. It is very rich in protein. It has a high level of carbohydrate too. It is considered to be a very good meal for people who work in the agricultural fields and people having very high physical activity in their work. Ragi can also be used to make Rotis, Pancakes, Pudding and Porridge. They are also used to make nutritive drinks along with milk and buttermilk.

Ragi Mudde is a very popular dish in South India in the state of Karnataka. Flour from finger millet is cooked and steamed in water and is rolled into balls. A spicy and flavorful Gravy/ Curry/ Sambar is used to dip these balls and eat them. It is not eaten normally like chewing the other food. Small balls of the size of shallots are made out of the big balls and dipped in the Curry/Sambar and is swallowed. Eating them by chewing will mess up the teeth and the flour will stick to all the teeth which will take loads of time to clean up later.

The Recipe for the Mudde is as follows.

Ingredients:
(Makes about 6 medium sized cakes)

Finger millet flour/ Ragi Flour - 1 1/2 cups
Water - 2 cups
Clarified Butter/Ghee - 1 tablespoon
Salt - To taste

Method:

• In a pan/ Kadai, add the water and the Ghee. Allow the water to warm up a little.
• Once the water is warm, add about a tablespoon of Ragi flour to the water. Let the flour dissolve completely and let the water boil well.
• Add the salt and allow the water to come to a full boil.
• Once the water has boiled, add the remaining Ragi flour and mix it well with a thick wooden spatula.
• Traditionally, Ragi flour is mixed with a thick wooden stick as shown below. The stick that is used here is enough to make Ragi Mudde for a small family. The thicker the stick is the better it is for mixing.(I got the stick from the local Home Depot store).

• Make sure that there are no lumps in the mixture.
• Once the flour is mixed completely, sprinkle a little water and cover the Kadai and steam the mixture for about 7-10 minutes and allow it to cook well.
• Turn off the heat. Take a bowl filled with cold water. Wet your hands. Take a small portion of the flour in your hands and roll it in the shape of a ball as shown below.You can vary the size as per your requirement.

• Serve hot with Sambar / curry of your choice.

• The Sambar I used here is what I made out of Horse-gram  also called as Kollu in Tamil and Hurali Kaalu in Kannada. Here is the Recipe.