thebookworm

Preparation Time:  10 mins Cooking Time:  7 mins Makes 2 servings Show me for servings Ingredients 1 cup chopped mushrooms (khumbh) 2 tbsp finely chopped onions 1 1/2 cups milk 2 tsp butter salt and freshly ground black pepper (kalimirch) powder to taste For The Garnish 2 tbsp grated processed cheese Method Combine the milk and 2 cups of water in a deep pan and bring to a boil. Keep aside. Heat the butter in a another deep pan, ad

INGREDIENTS (measuring cup used, 1 cup = 250 ml) 2 medium sized carrots 2 medium sized tomatoes 1 medium sized onion 1  bunch of spinach leaves/palak (optional) 3-4 garlic/lahsun, chopped ½ tsp cumin powder/jeera a pinch of asafoetida/hing (optional) 2 to 3 pinches of black pepper powder (optional) 2 cups water 1 or 1.5 tbsp butter or olive oil black salt or rock salt as required INSTRUCTIONS rinse the veggies first. peel the carrots and onion. chop all the veggies. in a pressure cooker add the veggies, chopped garlic and water. stir and pressure cook for 2-3 whistles till the vegetables are cooked well. alternatively, the veggies can also be cooked in a pot. cover the pot and let the veggies get steamed. no need to drain the boiled veggies. once the vegetables become warm, with a hand blender or in a blender, blend the veggies till smooth. i blended in the pressure cooker itself with a hand blender. heat olive oil in a small frying pan. add the cumin powd

Kofta are a favourite with Punjabis and kofta are made with nearly any vegetable. Potatoes are usually used for binding the kofta, which may be flavoured with a variety of Punjabi spices. The gravy in which the kofta are doused also vary. The Punjabi Malai Kofta are a specialty and savored by all connoisseurs of Punjabi food. Spicy and soft vegetable dumplings are put into a rich tomato gravy cooked in butter and topped with cream. Add your private note Preparation Time:  25 minutes Cooking Time:  10 minutes Serves 4. Show me for