Lets face it, we all have days when we do not feel like eating non veg/onions/garlic etc or cant eat due to religious restrictions. We for instance, do not eat non veg and onion on certain Tuesdays when we have a fast ( Hanuman ji ka vrat, i am a big time devotee. Sab unki kripa hai)

here is a plain and simple recipe that goes well on such days and is very tasty and wholesome at the same time.

For Ajwain ki puri :

No big secrets here. Just add a teaspoon of Ajwain (Carom Seeds), one tea spoon of ghee (first heated and then cooled a bit, this is called moyan. Can also use Oil in place of Ghee) and a few table spoons maida (finely milled flour) to the regular Atta ( wheat flour) while preparing the dough. Mitali has mastered preparing the dough in the Mixer grinder. With practice any one can get the water balance right.

Making puris is a process even i cant teach you… you have to see it in action.

Hope this Video link would be useful.

For Matar Paneer: (Mitali posting the recipe here!!)

A very simple and fast recipe for preparing this delicious dish is as below:

1. Finely chop tomato and green chillies. Don’t forget Coriander leaves!
2. Paneer (Cottage Cheese) should be cut into small cubes (rectangular or square) and deep fried till the edges are golden brown. Boil the peas (Matar) and keep aside.
3. Prepare a ginger and Jeera paste (not vry fine, leave coarse)
4. Heat oil in a pan, add the Ginger and Jeera paste followed by finely chopped Tomoato and Chillies. Add a pinch of salt to cook the tomatoes. Add Turmeric powder (Haldi), Red Chilli powder, Dhania Powder, Garam Masala (freshly ground masala is the best) and salt to taste. Add a pinch of Sugar to the gravy.
5. Add a tablespoon of Malai (Fresh Cream) and some milk to the gravy and boil the same till oil comes to the surface. Add Paneer cubes and Matar and boil for 10 mins.
6. Garnish with Coriander leaves and serve hit with crisp poories!!