Last weekend, we had some guests from Bangalore. We took them to a nearby winery- Sula wines, acres of vineyards on the backdrop of beautiful green hills! Serene Atmosphere! The best part about this winery is you can walk in whenever you want without prior permission. We were also taken on a tour of the manufacturing facility. I am not a ‘Wine person’ but I am an analytical Chemist by profession, so the tour was quite informative- the process of wine making, analysis of wines etc..
You can also indulge in ‘Wine tasting’ at the bar for which I wasn’t allowed since I had taken my little one along (he wasn’t allowed in the tasting area) He had no regrets. He was happy running around in the garden and the vineyards!
Our guests had dinner with us, so it had to be elaborate- Methi Mutter Malai , Alu Vadi (recipe coming up), Green Tomato chutney, Bell Pepper Salad along with some Rasam , Rotis and Lemon Rice.Methi Mutter Malai , Alu Vadi, Green Tomato chutney and Bell pepper salad were a hit.They even took down the recipes and have promised me that they will surely give it a shot!You do the same.
For Methi Mutter Malai you need:
- xbd bunch Methi leaves chopped
- 1 cup Fresh Mutter (Green peas) boiled
- xbd cup cashewnuts
- 3 - 4 green chillies
- xbd tsp Garam masala
- 2 pods garlic (optional)
- xbc tsp black pepper white / powder
- xbc tsp Cinnamon powder
- 2 tsp butter
- xbd tsp seeds cumene
- xbd tsp sugar
- 2 tbsp Malai (fresh cream)
- Salt as per taste
- Boil 1 cup water and add xbc tsp salt. Add the chopped Methi leaves.Boil for 10 minutes and strain the leaves. This reduces the bitter taste of Methi, which doesnu2019t go well with this particular recipe. You can use the left over water for making Rasam/Dal or even for making chapatti doughGrind together Cashewnuts, Green chillies and garlic (optional).Add little water if required.In a pan (Kadai) take 2 tsp butter. Add the cumene seeds. Then add the cashewnut-chilly mixture.Add about 1 xbd cups water and boil it nicely stirring in between.Add the masalas -Garam masala, Cinnamon powder .Add the Methi leaves , mix nicely and then add the Mutter (Peas). Cook for a few minutes.Add salt, sugar and pepper powder. Adjust the consistency to your liking. Cook for a few more minutes. Switch off the gas and then add the Malai.Serve hot with Rotis.
- Methi Mutter Malai has a little sweetish taste- like most Malai recipes. Though I prefer spicy food, this is good for a change!
- I have to warn you this is one dish loaded with lotsou2019 calories. But Imind that on a chill winter night!
Winery and such a great spread!! They are a lucky bunch indeed!:)) Looks great ,I will try.
I made a similar recipe sometime ago and posted on my blog too. I did not add cream. Will try out your version too.
Who cares about calories when such delicious treat is infront of you…thanks for the recipe..
wow , this is a very different version of methi mutter malai. I have a different version in my blog. Will try out your version next time
Thanx
Seema
Thank you all of you.
Let me know when how you like it.
Please check another varient of methi malai mutter in http://sheulimarkets.wordpress.com
Thank You!
I was looking for a recipe of Methi Mutter Malai after having it in a restaurant and loving it..I have never cooked Methi before, so the bit about its being bitter and what to do about it is very useful. Also the pics confirm that it is what I had at the restaurant 🙂 Other things I like about this recipe is the presence of jeera.