Radha Krishna Oil Painting with Clay work , stones and pearls. Size 36" * 24", Cost Rs. 4000/= For inquiry/order please use e-mail address.

Radha - Krishna Painting (Code:TL0092):

Size: 36" * 24"
Base: Board with fine base.
Material Used: Oil colors, Clay, Precious stones, Pearls etc.
Cost: Rs.4,000/-.

Radha-Krishna Painting (Code:TL0091):
Size: 36"* 24",
Base: Board with fine base,
Material Used: Oil colors, Clay, pearls, stones etc.
Cost: Rs.4,000/-

MATAR DO PAYAJA

Ingredients:

• Peas (Matar) shelled – 1.5 cup
• Onions – 4 small.
• Tomato – 1 big.
• Green chili – 1.
• Ginger – 1”grated or finally chopped.
• Salt – 1 tsp.
• Coriander powder – 1tsp.
• Turmeric powder – ½ tsp.
• Cumin seeds – ½ tsp.
• Oil – 1 tbsp.
• Garnish – coriander leaves, chopped – 1 sprig.

Method:

Wash peas. Cut the onion into 4 pieces. Cut tomato into 8 pieces. Cut green chilly into 4 pieces. Heat the oil in pressure cooker and add cumin seeds, turmeric powder and coriander powder. Fry lightly and add the peas, onions, green chilly, ginger, tomato and salt. Cover the pressure cooker and cook for 5 minutes. Remove from heat and open immediately. Serve hot garnished with chopped coriander leaves.

TIPS: In place of fresh peas, dried, dehydrated or frozen peas can be used.

Dried Peas : 15 gm Peas to be soaked over night. Pressure cook them in ¾ Cup water for 15 minutes and proceeds as for fresh peas.

Dehydrated Peas: Soak 15 gm Peas in ¾ Cup warm water for 15 minutes and drain. Reserve the water. Bring this water to a boil and add the soaked peas. Simmer for about 15 minutes till tender. Proceed as for fresh peas.

Frozen Peas : Use the same quantity as fresh peas but it needs less time to cook.

Alu Do Payaza :Alu do payaza is made by the same method. Use potato instead of peas in the above recipe. 4 medium sized potatoes cut into thick cubes.

Mix Vegetables Raita

Ingredients:

• Curd – 100 gms.
• Fresh malai or cream – 2 tbsp.
• Salt – ¼ tsp
• Red chili powder / Black pepper powder– ¼ tsp.
• Roasted jeera powder – ¼ tsp.
• Tomato – 1 small
• Cucumber – ½ small
• Boiled potato – ½ small
• Boiled peas – 1 tbsp.
• Green coriander leaves (finally chopped) – 1 tbsp.
• Green chili – 1 chopped

Method:

Chop all vegetables in small and square pieces. Beat the curd and mix malai or cream and make it of pouring consistency. Now mix salt, pepper, boiled peas (Matar) and all chopped vegetables and garnish with coriander leaves. Chill and serve cold.

Useful Tips:
You can put ½ small finally chopped onion in raita also.

Potatoes (Aloo) Raita

Ingredients:

• Potatoes – 100 gms.
• Water – 50 ml.
• Curd – 100 gms.
• Salt – ¼ tsp.
• Black Pepper – a dash.
• Roasted cumin seed powder – ¼ tsp.
• Coriander leaves (finally chopped) – 1 tbsp.

Method:
Boil and dice potatoes and proceed as in Bottle guard / Ghia raita.

Cucumber Raita

Ingredients:

• Curd – 100gms.
• Salt – ¼ tsp.
• Black Pepper powder or red chili powder - a dash
• Roasted cumin seeds – ¼ tsp.
• Coriander leaves finally chopped – 1 tbsp.
• Cucumber – 1 small (100 gms.)

Method:

Peel and grate cucumber. Beat the curd and make it of pouring consistency. Now mix grated cucumber, salt and pepper and garnish with chopped coriander leaves and roasted cumin seeds. Chill and serve cold.