Mom's Food World Home Family and Food

25/10/2023

नन्ही परी ट्रेडर्स महिला किसानों से सीधे जैविक कालानमक चावल लाते हैं, जिससे उन्हें अधिक वित्तीय रूप से स्वतंत्र होने के लिए बढ़ावा मिलता है

25/10/2023

महिलाएं कृषि में महत्वपूर्ण भूमिका निभाती हैं, कई कृषि कर्तव्यों का पालन करती हैं, जिनमें शामिल हैं:
भूमि की तैयारी, बुआई, नर्सरी प्रबंधन, रोपाई, निराई, सिंचाई, उर्वरक अनुप्रयोग, पौधों की सुरक्षा, कटाई, ओसाई, भंडारण।
महिलाएँ भी महत्वपूर्ण योगदान देती हैं: फसल उत्पादन, पशुधन प्रबंधन, मत्स्य पालन, वानिकी।
भारत में, 85% ग्रामीण महिलाएँ कृषि में लगी हुई हैं, लेकिन केवल 13% के पास ही ज़मीन है। महिलाएं इस बारे में बनाती हैं:
33% कृषक
47% खेतिहर मजदूर
48% स्व-रोज़गार किसान

24/05/2020

03/02/2016

mushroom matar makhani recipe
AUTHOR: dassana
RECIPE TYPE: main CUISINE: north indian, punjabi
PREP TIME: 45 mins COOK TIME: 45 mins TOTAL TIME: 1 hour 30 mins
SERVES: 4

mushroom matar makhani - mushroom and peas in a creamy makhani sauce/gravy.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms
1 cup peas/matar
2 large ripe red tomatoes
1 medium onion
12-15 whole cashews
1 inch ginger/adrak
3-4 garlic/lahsun
½ inch ginger, julienned
1 green chili, slit
¼ tsp turmeric powder/haldi
½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder
½ tsp coriander powder/dhania powder
¼ tsp garam masala powder
½ tsp kasuri methi/dry fenugreek leaves, crushed
1 bay leaf/tej patta
1 to 2 tbsp low fat cream
1.5 cups water
1 tsp organic unrefined cane sugar or as required
2 tbsp oil
1 tbsp butter
salt as required
INSTRUCTIONS
soak cashews in hot water for 30 mins.
rinse the mushrooms very well. wipe them and then chop them.
heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
the mushrooms would first begin to release its juices.
when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
steam or cook the peas till they are tender. drain and keep aside.
make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
no need to add water while making the tomato-cashew paste. the juices of the tomatoes would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
add bay leaf and saute for a few seconds.
add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
stir and saute for 2-3 minutes more.
the whole mixture would come together as one mass with the fat being seen at the sides.
add the water, salt and sugar.
stir and then add green chilies. simmer till the makhani gravy thickens.
then add the crushed kasuri methi, cream and julienned ginger.
stir and simmer the mushroom matar makhani for half a minute.
serve mushroom matar makhani hot with naan or jeera rice.