MATUAN RECIPES

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BAKED MANJU RECIPE - FOOD.COM



Baked Manju Recipe - Food.com image

I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work...sometimes they are an "acquired" taste. This one was a winner! I think she got this recipe from the Chamber of Commerce. The recipe does double (and actually the doubled recipe would use a full can of the an). If you're expecting a traditional Japanese dessert, look elsewhere. This isn't the same kind of manju with the glutinous rice (mochi) on the outside...actually it's closer to kuri manju without the chestnut and with a completely different filing.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 18 serving(s)

Number Of Ingredients 6

1 cup butter, softened,plus
extra butter (for buttering parchment)
1/2 cup sugar
2 1/2 cups flour
9 ounces red azuki bean paste (tsubushian) or 9 ounces koshi-an (about 1/2 can)
1 egg, beaten

Steps:

  • Preheat oven to 350°F Line baking sheet with buttered parchment.
  • In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
  • Form dough into 2-inch balls.
  • Flatten each ball slightly and place 1 tablespoon of an in the center.
  • Fold dough over an and pinch the ends together.
  • Place filled dough balls on baking sheets, seam side down (smooth side up).
  • Brush tops with egg.
  • Bake for 40 minutes or until lightly browned on top.

Nutrition Facts : Calories 179.2, FatContent 10.7, SaturatedFatContent 6.6, CholesterolContent 38.9, SodiumContent 76.9, CarbohydrateContent 18.8, FiberContent 0.5, SugarContent 5.6, ProteinContent 2.2

MASALA MATAR RECIPE | CHEFDEHOME.COM



Masala Matar Recipe | ChefDeHome.com image

Matar Masala is very popular main course Indian dish prepared with green peas and tomatoes. Vegan and gluten free, this curry can also be an excellent base for any vegetarian or non-vegetarian main course curry.

The traditional version of Masala Matar Curry has sweet green peas in an easy and very versatile Indian tomato spiced curry. You can add soy tofu or indian paneer or chicken and make it your own. Serve it with rice or Indian style naan bread.

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Whenever I make Masala Matar curry, I make double the quantity. Since it tastes even better a day after it has been cooked, I love frying some rice in for lunch next day or add some paneer/mushroom for a main course dish with roti/naan.

Fit in every taste profile, this easy curry never stops to amaze me! In my books, dinner can't be easier than this!!!

If you find curry on spicy side, serve it with traditional Cucumber Raita. 

Enjoy!

Provided by Savita

Categories     Curry    Side Dish    Main Course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 Servings

Number Of Ingredients 15

1 Cup Green Peas
1 tsp Salt
2 Tomatoes, fine grated medium size tomatoes or 1/4 cup tomato paste
1 tbsp Coriander Powder
1 tsp Turmeric
1/4 Cup Yogurt, 1/4 cup yogurt mix into 1/4 cup water
1/2 tsp Chili Powder, adjust per taste, I use more if mild
2 tbsp Canola Oil
1/2 tsp Cumin Seeds
1 Curry Leaf
1/2 Cup Red Onion
2 Hot Green Pepper (small)
4 Garlic, Cloves
1/4 tsp Garam Masala
2 tbsp Cilantro, Chopped

Steps:

  • Grind Onion, garlic and Green Chili Pepper in grinder to a paste.
  • Heat 2 tbsp oil in a pan. Add cumin seeds and Curry Pata and fry for 1 minute. Now, add grinded onion mixture to oil.
  • Fry onions mixture till brown (caramelized) and oil starts to seperate. (5-7 minutes)
  • Now add turmeric, red chili powder and fry for 1 min. Add Coriander Powder, Tomato Paste , salt and fry till oil separates.
  • Remove pan from heat. Cool down, add yogurt and mix well. Turn on the heat again, add Peas and 1/2 cup water and simmer for 5-6 more minutes.
  • Add Garam Masala and stir well. Serve with Naan Or Roti Or Rice

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