Vegetable puff - The Vahchef way

Ingredients:

potato boiled and smashed		, peas, carrot
1 tsp chaat masala
1 bunch coriander chopped
1 tsp coriander powder
1 tsp cumin pdr
1 tsp ginger garlic paste
1 small lemon
1 tsp oil
puff pastry sheets
1 tsp red chili pdr
salt
1 tsp turmeric pdr

Method:

Take all type of vegetables cut into small pieces boil till bit and keep it a side. take a Pan add oil to it then add cumin seeds,turmeric,ginger garlic paste,salt,red chillie powder,saute them then add all vegetables,corainder powder,coriander leaves mix them then add chaat masala,lastly add lemon juice mix well once it is done transfer it to a plate let it cool down.Take Puff Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff keep it in the fridge for 5 min. Pre heat the oven at 450fand keep it for 10 min.

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Sweet Pea Soup

Hi all


We want to thank you all for your lovely comments on yday's post. There is nothing more that could have made us happy. This is one of our favourite soups and hoping you will love it too. This is a very easy to make recipe and we think that is motivation enough to try it.

Ingredients

Green peas, shelled 500 grams Ginger 2 one-inch pieces Garlic 8-10 cloves Green chillies 2 Ghee 3 tablespoons Cumin seeds 1/2 teaspoon Onion , finely chopped 1 medium Bay leaves 2 Salt to taste Fresh cream 1/4 cup

Method

Wash and boil green peas in two cups of water. Blend in a blender to make a smooth puree. Grind ginger, garlic and green chillies to a paste. Heat ghee or oil in a pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add onion and sauté till it turns a light pink. Add ginger-garlic-green chilli paste. Sauté for one to two minutes. Add green peas puree. Cook for five minutes, stirring continuously. Add three cups of water and bring to a boil. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook further for five minutes. This soup is of thick consistency, however you may make it of the consistency of your liking, by varying the quantity of water used. Stir in fresh cream and serve hot garnished with a swirl of cream.

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Mushroom peas masala

Ingredients:
200 grams Peas (Fresh or frozen)
200 grams Button
2 Large Onions (Ground to a paste)
4 Large Tomatoes (Blended to a paste)
1 Tablespoon Ginger Garlic paste
50 grams nut paste (Cashew nuts preferably, boiled for 5 minutes and ground to a paste)
1 Large Bay Leaf (Tez Patta - Indian)
3-4 Cloves (Laung )
1-2 Green Cardamom
2 Teaspoons Garam Masala
3 Tablespoons
Oil
Salt to taste
Method:
Wash the peas and boil in water for 5 minutes or till they are cooked. Drain and keep aside. Blanch the mushrooms in boiling water for 1 minute. Drain and keep aside.
Now in a wok or deep pan, heat the oil. When the oil is hot, add the Bay Leaf, Cloves and Cardamoms.
Immediately afterwards, add the onion paste, Ginger Garlic Paste and the Cashewnut paste. Keep stirring so that it does not stick to the bottom of the pan. Cook till the paste is pink/light -brown and cooked.
Now stir in the Tomato paste and cook till the tomato paste is cooked and the oil starts appearing over the gravy.
Keep stirring so that the gravy does not stick to the bottom of the pan. Now add the Garam Masala and let it flavor the gravy.
If you want the gravy to be a little more spicy, you can add some red chilli powder at this stage. Now add the cooked peas and blanched Button Mushrooms to the gravy and cover for 2 minutes. Your Matar Mushroom is ready to serve.
Serve hot with Tandoori Roti, Naan, Chapati, Paratha, Bread or with Rice

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