Macaroni Khichdi

Servings: 3
Preparation time: 30 mins

Ingredients:

•  1 1/2 Cups Elbow Macaroni
•  1/2 Cup Pigeon Peas / Toovar Dal
•  1 Medium Onion (finely chopped)
•  1 Large Tomato (finely chopped)
•  2 Cups Mixed Vegetables (Cauliflower, Green peas, Green Beans, Carrots)
•  1 Tbsp Ginger & Garlic paste
•  3 Green Chillies
•  2 Sprig Curry leafs
•  Fist Full Coriander leafs
•  1 Tsp Chilly Powder
•  1 Tsp Coriander Powder

•  1/2 Tsp Turmeric Powder
•  1 Tsp Cumin Seeds
•  3 Pods Cardamom
•  4 Cloves
•  1 Inch Cinnamon
•  1 Cup Shredded Cheddar Cheese (Shredded)
•  Asafoetida a pinch
•  3 Tsp Clarified Butter
•  Few Drops Lime Juice
•  1 Tbsp Oil
•  Salt to taste.

Instructions (Preparation Steps):

• Cook the macaroni al-dente drain and reserve in a bowl.
• Steam or boil the mixed vegetables and reserve in a bowl.
• Wash the dal add 1 1/2 cups of water and cook the dal in a pressure cooker till well done.
• Heat a heavy bottom Wok or a Pan use nonstick if possible add oil and clarified butter add the cumin and spices allow to splutter a bit add the ginger garlic paste along with the curry leafs stir and fry a bit add the onion, tomato and chillies add a pinch of asafoetida stir and fry till the onion and tomato sofens a bit add the chilly powder, coriander powder and the turmeric powder to the tomato stir and fry a bit add the dal stir well add the vegetables and salt stir well check and if needed add 1 cup water cover allow to boil.
• Add the coriander to the boiling veges stir add the cooked macaroni stir check for salt add if needed sprinkle the shredded cheese on top cover for few minutes serve hot once the cheese melts....serve hot with raita...Enjoy...:)

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Methi Matar Malai

Methi Matar Malai

Serves: 2-3

2 cups matar/peas
3 1/2 cups chopped methi leaves
1 tomato- finely chopped (optional)
1 medium onion- finely chopped
handful of cashews
1 to 2 tsp poppy seeds
1/2 cup regular/heavy cream
1 cup milk
1/2 tsp garam masala
salt to taste
1/4th tsp turmeric
2 cloves
2 bayleaves
1 sticks cinnamon






1. Crush the cashews and poppy seeds together to make a fine powder and set aside.
2. Heat oil, add the cloves, cinnamon and bayleaves and next add the finely chopped onions.
3. Saute till the onions turn transluscent or golden brown and then add the tomatoes.
4. Saute till the tomatoes are completely cooked and then add the garam masala, turmeric and salt.
5. Cook for 5 more minutes and add the cashew poppy seed paste and the peas and methi.
6. Cook for another 5 minutes and add in the heavy cream and milk.
7. Cook for 10 minutes or so and if the gravy seems to be too thick add more milk as needed.
8. Serve with rice or rotis