Mumbai,27.01.21-Food is may be the only universal thing that really has the power to bring families and people together. When I was a little kid, I used to help my mother in the kitchen. She would always make my favourite dishes. Watching her cooking and due to her blessings, I sharpened myself to try out new and exciting recipes. With time Cooking has become a passion for me. Cooking for me is an art full of creativity, where you explore your kitchen, mix your imagination and innovation with a twist to put together a delicious meal. I am Madhulika Vatsal presenting for you all some very amazing, delicious,yet very simple and easy recipes to win a lot of praise and make you feel overjoyed, proud and accomplished. So let's start cooking.

Malai Matar

Ingredients –

1+1/2 cups blanched fresh green peas (boil for 5 minutes in water with 1tsp alt and 1tsp sugar)

1 roughly chopped onion

2 roughly chopped tomatoes

4 garlic cloves

1 inch ginger

1-2 green chilis

1 bay leaf

1 cinnamon stick

1 tbsp cashews

1 tsp red chili powder

¼ tsp turmeric powder

1tsp coriander powder

1 tsp salt

1 tsp sugar

Fresh coriander

¼ cup fresh malai / cream

2 tbsp oil

Method –

For gravy add onion, tomatoes, green chili, ginger, garlic, cinnamon stick, bay leaf, cashes in a pan.

add ½ cup water. Allow to cook on low flame till all the ingredients get soft. Switch off the flame. Allow to cool. Take out cinnamon stick and bay leaf. Add cooked ingredients in a mixer jar, add water if needed, grind in a smooth paste.

Mix red chili powder, turmeric powder, coriander powder in a bowl, add 2 tbsp water and mix nicely.

Heat 2 tbsp oil in a pan, crackle cumin seeds, add soaked masala and cook for 1 minute. Add ground paste and cook for 3-4 minutes on low flame, add water to adjust the consistency. Cover and cook.

Uncover and add malai and salt, sugar mix nicely. Add blanched green peas, cook for 3-4 minutes.

Switch off the flame, garnish with fresh coriander and serve hot with roti, chapati and paratha.