BROCCOLI AND GREEN PEAS CURRY

 BROCCOLI AND GREEN PEAS CURRY

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. Nowadays it has become a regular item in my cooking. 

Broccoli is part of the cauliflower family and ranks as one of the healthiest vegetables.

 Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-

• Broccoli and Almond Soup 
• Broccoli and Potato Stir Fry 
• Butter Garlic Broccoli

Today's recipe is for a yummy dish made with broccoli and green peas. I have adapted this from the YouTube video for Broccoli Curry in Sharadhini's Kitchen.

This dish goes great with both rice and rotis. We had this for lunch recently and loved it!! 

Ingredients:-

• Broccoli, 350 gms 
• Green Peas, 1 cup
• Cardamom, 2
• Cloves, 4
• Cinnamon, 1 " piece
• Cumin Seeds. 1 tsp
• Onion, 1
• Coriander Powder, 1 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Garam Masala, 1/2 tsp
• Salt, to taste
• Water, 1 cup
• Oil, 2 tbsp 
• Coriander Leaves, for garnish 

For the Masala Paste:-

• Garlic Cloves, 10
• Ginger, 1 " piece
• Green Chillies, 2
• Onion, 1
• Tomatoes, 2
• Oil, 2 tsp

Method:-

Wash the broccoli and break it into florets

Immerse in water with a little salt and drain after 10 minutes and wash again with fresh water

Wash the green peas

Chop the onion, tomatoes, ginger and coriander leaves 

Peel the garlic cloves

Slit the green chillies 

Boil 2 cups of water in a kadhai and add the broccoli florets and green peas

Add a little salt, mix well and cook uncovered for 4-5 minutes

Cooking the broccoli uncovered helps retain its colour

Drain away the water and keep the broccoli and peas aside

Heat 2 tsp of oil in a kadhai and on medium heat add the peeled garlic, ginger, and green chillies and saute for 1 minute 

Next add the chopped onion and saute till it becomes translucent

Add the chopped tomatoes and cook till the tomatoes becomes soft and mushy

Allow this to cool then transfer to a small mixer jar

Grind to a smooth paste without adding any water. Keep aside.

Heat 2 tbsp oil in a thick bottomed kadhai and when hot add the cardamom, cloves, and cinnamon 

followed by cumin seeds

When the cumin seeds sizzle add the chopped onion and saute till it becomes translucent

Now add the freshly ground masala paste and mix well

To this add the coriander powder, chilli powder, turmeric powder, garam masala, and salt to taste

Mix well

Add 1 cup of water and cook covered on medium heat till the oil separates

To this add the boiled broccoli and green peas and mix well 

Cook for another 2 minutes for the broccoli and green peas to get well blended with the masala paste

Switch off the gas and garnish with chopped coriander leaves

Transfer to serving bowl

Serve the Broccoli and Green Peas Curry with rice or rotis

BATANI SAAGU

 BATANI SAAGU

The winter months brings out one of our favourite veggies- namely, Green Peas. These are called Matar in Hindi, Pattani in Tamil, and Batani in Kannada and my mother tongue, Konkani.  You can use them fresh or even frozen. 

Green Peas score well even from the health point of view. They are strong in proteins and Vitamins as described in this article in Healthline. 

We use green peas in a wide variety of dishes in our Indian cuisine. 

Elsewhere in this blog, you will find recipes for dishes made with Green Peas such as:-

• Matar Masala
• Chonkha Matar
• Thenga Manga Pattani Sundal 
• Matar ka Shorba

Today's recipe is for a side dish that goes great with rotis and chapatis. I have this adapted from Green Peas Saagu /Batani Saagu from the YouTube video in Bhumika's Kitchen. 

We tried this out and it tasted great with hot rotis!! 

Ingredients:-

• Batani (Green Peas), 1 cup 
• Sugar, 1/4 tsp
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Large-sized Onion, 1
• Tomato, 1
• Salt, to taste
• Oil, 1 and 1/2 tbsp

For The Masala:-

• Coriander Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Peppercorns, 4
• Cloves, 2
• Cinnamon, 1/2 " piece
• Cardamom, 1
• Garlic Cloves, 6
• Ginger, 1/2 " piece
• Green Chillies, (Long Variety), 4
• Onion, 1/4
• Fried Gram, 1 tsp
• Poppy Seeds, 1/4 tsp
• Fresh Coconut Gratings, 3 tbsp
• Coriander Leaves, 2 tbsp

Method:-

Peel and wash the green peas

Chop the onion and keep in two portions: 1/4 for grinding and 3/4 for the dish

Chop the tomato

Chop the coriander leaves

Cook the green peas in a vessel with adequate water adding a little salt and 1/4 tsp of sugar ( the sugar added helps in retaining the colour of the green teas) 

Take care that the green peas are fully cooked yet remain firm. Keep aside.

As the first step, in a mixer jar, grind together all the ingredients listed under "For The Masala" to a smooth paste adding just the required amount of water. Keep aside.

In a thick bottomed kadhai, heat oil and on medium heat add the mustard seeds, when they splutter add the curry leaves and  3/4  of the chopped onion and saute till the onion becomes translucent

Next add the chopped tomato, mix well and saute till it becomes soft and mushy

To this add the freshly prepared masala and mix well

Fry on medium flame for 2 minutes or till the raw smell goes

Now add the cooked green peas, salt to taste and mix well

Add water as required to get the desired consistency of the saagu 

Bring this to a boil and then lower the flame and let it simmer for 3-4 minutes

Check for salt and add if required

Switch off the gas and transfer to a serving bowl

Serve the Batani Saagu hot with chapatis, puris or rotis

ALOO MATAR

 ALOO MATAR

Every family has its particular liking for one vegetable or another. These feature fairly often in dishes cooked at home. In our case, potatoes and green peas are universally liked by all my family. I therefore use them quite often in my cooking.

Elsewhere in this blog, you will find recipes for dishes made with Potatoes, and dishes made with Green Peas, such as:-

• Aloo Parantha
• Dahiwale Aloo
• Peas Masala
• Peas Pulao

Today's recipe is for a dish that is very common all over North India- it is called Aloo Matar after the two main ingredients Potatoes ("Aloo" in Hindi) and Green Peas ("Matar" in Hindi).  I have adapted this from the YouTube video by Chef Anupa  for "Aloo Matar" in Sanjeev Kapoor Khazana.

This yummy easy to make dish goes great with both rice and rotis! 

Ingredients:-

• Potatoes (Aloo), 2-3
• Green Peas, (Matar), 1/2 cup
• Cumin Seeds, (Jeera), 1/2 tsp + 1/2 tsp
• Turmeric Powder, 1/4 tsp + 1/4 tsp
• Cloves, (Laung) 2
• Green Cardamom, 1
• Cinnamon, 1/2 "
• Black Peppercorns, 4-5
• Onion, medium-sized, 1
• Ginger Garlic Paste, 2 tsp
• Kashmiri Red Chilli Powder, 1 tsp or to taste
• Tomato, medium-sized, 1
• Salt, to taste 
• Oil, 2 tbsp

Method:-

Wash and peel the potatoes and cube them  and keep them immersed in water so that they don't get discoloured

Chop the tomato

Finely chop the onion

Heat 1 tbsp of oil in a thick-bottomed kadhai  and on medium heat add 1/2 tsp cumin seeds and when they sizzle add 1/4 tsp of turmeric powder and saute

To this add the cubed potatoes and a little salt and saute

Add water as required and cook covered till the potatoes get done

Heat another pan with 1 tbsp of oil and on medium heat add 1/2 tsp of cumin seeds, cloves, green cardamom, cinnamon, and black peppercorns 

Saute for a few seconds till the spices become aromatic

Now add the finely chopped onion and saute till they become golden brown in colour

Next add the ginger garlic paste and 1/4 tsp turmeric powder, chilli powder, and saute for 1 minute

Add the chopped tomatoes, a little salt and 1/4 cup of water

Mix well

Cover and cook on medium heat till the tomato becomes soft and mushy

Then allow this to cool 

Transfer the tomato-onion mixture to a mixer jar and grind to a smooth paste

Add the ground paste and water from the mixer jar to the cooked potatoes

Mix well and bring to a boil

Add the green peas, cover and cook on medium heat stirring from time to time till the green peas are fully cooked

Check for salt and add if requiredTransfer to a serving bowl

Serve hot with rotis or jeera rice

GREEN PEAS MASALA

 GREEN PEAS MASALA 

Fresh Green Peas are generally available during the winter months. I have found that this year's crop has been very good here in Bengaluru. Of course, these days you don't have to wait for the winter months! Thanks to the many supermarkets you get frozen peas all through the year. Many people like to keep a stock of green peas handy as they can be used in a wide variety of dishes and snacks. 

In my house, we like green peas very much. Besides, they are high on nutrients and antioxidants. This makes them good for our health as detailed in this article in Healthline.

Elsewhere in this blog, you will find many recipes made with green peas such as:-

• Paneer Peas Masala, 
• Matar ka Shorba,
• Peas Pulao.

I have adapted today's recipe -for a yummy Side Dish made with green peas -from the YouTube video Green Peas Masala by Rajshri Foods. We tried this out and loved it. 

This goes great with hot rotis and also with hot steamed rice. 

Notes:-

# Blanching the green peas helps in retaining their colour 

#Kashmiri Red Chilli Powder adds to the colour without making it too spicy 

Ingredients:-

• Green Peas, 1 and 1/2 cups
• Tomatoes, 4
• Sugar, 1 tsp + 1 tsp
• Bay Leaf, 1
• Cinnamon Stick, 1 "
• Asafoetida (Hing), 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Kashmiri Red Chilli Powder, 1 and 1/2  tsp
• Garam Masala, 1 tsp
• Hot Water, 1/2 cup
• Kasuri Methi, (Dried Fenugreek Leaves) 1/2 to 1 tsp
• Salt, to taste
• Oil, 2 tbsp

To Grind To A Paste:

• Onions,  2
• Cashew nuts, 10
• Green Chilli, 1
• Garlic Cloves, 8

Method:-

Shell the green peas to yield 1 and 1/2 cups. Keep aside 

Chop the onions 

Roughly chop the tomatoes and grind them in a mixer jar to make tomato puree. Keep aside 

Soak the cashew nuts in adequate water for 10-15 minutes. Keep aside

Wash the green peas  and blanch them. For blanching, boil adequate water in a vessel, add 1 tsp of salt and 1 tsp of sugar and the green peas and let it cook for 2 minutes. Drain away the hot water and transfer the peas to a vessel with ice cold water for about 2 minutes. Drain away the cold water and keep aside.

In a small mixer jar, grind together the chopped onion, green chilli, soaked cashew nuts, and garlic cloves to form a smooth paste without adding any water. Keep aside

Heat the oil in a thick bottomed pan and on medium heat add one by one; the bay leaf, cinnamon, asafoetida, cumin seeds, coriander powder, turmeric powder, Kashmiri Red Chilli Powder. Saute on low flame for about 10 seconds so that the spices don't get burnt 

To this add the freshly ground paste and saute for 2 minutes

Next add the tomato puree and mix well. Cook for 1 minute

Add salt to taste, 1 tsp of sugar  and garam masala and mix well

Now add 1/2 cup of water or as much required to get a gravy like consistency 

Add the blanched green peas and cover and cook till the peas get done 

Crush the kauri methi between the palms of your hand and add this to the Green Peas Masala

Switch off the gas and transfer to a serving bowl

Serve Green Peas Masala with hot rotis, parathas etc

CAULIFLOWER & PEAS KURMA

 CAULIFLOWER & PEAS KURMA

In most Indian homes, cauliflower (called Gobhi in Hindi and Hookosu in Kannada) is used quite frequently as it is a fairly versatile vegetable. All over India, you will find many dishes made using cauliflower- either singly or in combination with other vegetables. 

Cauliflowers are a good source of antioxidants and have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with cauliflower such as  :- 

• Gobhi Shimla Mirch
• Aloo Gobhi Stir Fry 
• Cauliflower Ambat
• Cauliflower Talasani

In South India, it is common to serve chapatis with our curry-like kurma. Today's recipe is for a kurma made with cauliflower and green peas that goes well with chapatis/rotis. This can also be served as a side dish with the main meal. 

Ingredients:-

• Medium-sized Cauliflower , 1/2  ( about 175 -200 grams)
• Green Peas, (Fresh or frozen), 1/3 cup
• Bay Leaf, (Tej Patta), 1
• Cinnamon stick, small, 1
• Cloves, (Laung), 2
• Cumin Seeds, ( Jeera),  1/2 tsp
• Large- sized Onion, finely chopped, 1
• Medium-sized Tomato, chopped, 1/2 cup
• Ginger Garlic Paste, 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp, or to taste 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 2 tbsp

To Be Ground To A Paste :

• Fresh Coconut Gratings, 1/4 cup
• Fried Gram/ Bhuna Chana, 1 tbsp
• Green Chillies, 2

Method:-

Break the cauliflower into florets, immerse them in water with salt and turmeric powder for about 10 minutes to get rid of the impurities

Rinse the florets well once again in fresh water 

In a vessel, cook the florets and peas in adequate water with a little salt till they get almost done yet remain firm. Take care that they don't get overcooked. 

In a small mixer jar, grind together the coconut gratings, fried gram and green chillies to a smooth paste adding the required amount of water. Keep aside

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the bay leaf, cinnamon stick and cloves and sauté till they give off an aroma

Add the cumin seeds and when they sizzle add the finely chopped onion and sauté till it becomes slightly golden brown in colour

To this you add the ginger garlic paste and sauté till the raw smell goes

Next add the finely chopped tomatoes and little salt and cook till the tomatoes become soft and mushy

Add turmeric powder and chilli powder. Mix well

Add the ground paste prepared earlier, mix well and cook for a few minutes

Now add the cooked cauliflower florets and green peas

Bring to a boil adding water to get the right curry like consistency

Check for salt and add if required 

Let it simmer for a couple of minutes

Switch off the gas and finally garnish with finely chopped coriander leaves

Serve hot with rotis or as a side dish with the main meal 

MATAR MASALA

MATAR MASALA


Green Peas ("Matar" in Hindi) are available in plenty during the winter months. Besides, these days you get frozen green peas in most department stores.

It is well-known that green peas are good for health as they are high on nutrients and anti-oxidants

In my house, we use green peas fairly often. Naturally you will find many recipes featuring green peas in this blog.

Some amongst them include:-

• Hare Matar ki Ghugni 
• Spinach & Green Peas Rice 
• Matar chi Usal

Today's recipe is for a side dish made with green peas adapted from Dhaba Style Matar Masala from the Home Cooking Show.

We enjoyed this with hot rotis.

Ingredients:-

• Green Peas, (Fresh or Frozen), 1 cup
• Onion, finely chopped, 1
• Whole Spices (Cinnamom 1 piece, Cloves 2, Green Cardamom 2 ) 
• Turmeric Powder, 1/4 tsp
• Kashmiri Chilli Powder, 2 tsp
• Kitchen King Masala, 1/2 tsp
• Tomato Puree, made from 4 Tomatoes
• Water
• Sugar, 1 tsp
• Kasturi Methi, crushed, 1 tsp 
• Salt, 1 tsp
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, 1 tbsp, for garnish

For Chilli Ginger Garlic Paste:-

• Green Chillies, 1-2
• Ginger, chopped, 1/2 " piece
• Garlic Cloves, chopped, 3

For Onion Cashew Paste:-

• Medium-sized Onions, roughly chopped, 2
• Cashewnuts, 10
• Oil, 1 tbsp

Method:-

First, make the tomato puree by blanching 4 medium-sized tomatoes, cooling them, removing the skin and grinding them in a mixer without adding any water, to form the tomato puree. Keep aside.

Next prepare the Chilli Ginger Garlic Paste : Make a fine paste of the green chillies, ginger and garlic cloves, adding just the required amount of water. Keep aside. 

Prepare the Onion Cashew Paste: In a kadhai, heat 1 tbsp of oil and when it is hot add the roughly chopped onions and the cashew nuts and sauté till the onions turn  slightly golden. Allow this to cool and grind to a fine paste in a mixer jar adding the required amount of water. Keep aside.

In the same kadhai, add 1 tbsp of oil and on medium heat add the whole spices
Sauté for a few seconds till it gives off an aroma
To this add the finely chopped onion and sauté till it turns slightly golden
Next add the prepared Chilli Ginger Garlic Paste and sauté for 1-2 minutes till the raw smell goes
Now add the green peas ( these can be fresh or frozen), turmeric powder, chili powder, salt to taste, and the tomato puree and mix well
Add the required amount of water and cook covered till the green peas get done ( about 15-20 minutes)
Once the green peas get cooked, add sugar, and the Kitchen King Masala and mix well
Cook till the oil separates then add the prepared Onion Cashew Paste and mix till it is well blended
(Adjust the consistency by adding water only if required)
Lastly, mix in the crushed Kasuri Methi
Switch off the gas
Transfer to serving bowl and garnish with finely chopped coriander leaves

Serve hot with roti or chappatis

PEAS MASALA

PEAS MASALA

One of the most popular vegetables in my home is Green Peas. Fresh or Frozen, they can be used in a wide variety of dishes. In addition, green peas have a high protein content and have several health benefits.

The versatile green peas can be used in pulao, gravies, and soups. Elsewhere in this blog you will find other recipes for green peas such as:-
Paneer Peas Masala
Green Peas Masala Pulao,
Green Peas and Mint Soup

Today's recipe is for a side dish that goes well with both rice and rotis. It has been adapted from Peas Masala Gravy by Padhu's Kitchen. We loved it!!

Ingredients:-

• Fresh Green Peas, 1 cup
• Large-sized Onion, chopped, 1 
• Large-sized Tomato, chopped, 1
• Ginger Garlic Paste, 1 heaped tsp
• Green Chili, slit, 1
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander (Dhania) Powder, 2 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Kitchen King Masala, 1/2 tsp 
• Salt, to taste
• Cumin Seeds, 1 tsp (for seasoning )
• Oil, 3 tbsp ( 2 tbsp + 1 tbsp for seasoning) 
• Coriander Leaves, finely chopped, 1 tbsp, for garnish

Method:-

Heat 2 tbsp of oil in a thick-bottomed kadhai and on medium heat add the chopped onions and sauté till they turn slightly golden in color 

To this, add the ginger-garlic paste, slit green chili and sauté for 1-2 minutes

Add the chopped tomato and cook for 3-4 minutes till it becomes soft and mushy
Switch off the gas and allow this to cool

Transfer to a mixer jar and grind to a fine paste adding very little water, if required
Keep this ground paste aside

Next, in the same kadhai, heat1 tbsp of oil and on medium heat add the cumin seeds
When they sizzle add the ground paste that you have prepared and mix well 

Now add the turmeric powder, chili powder, coriander powder, cumin powder, and the Kitchen King masala and mix well
Sauté for a couple of minutes
To this, add the green peas, water, as required, salt and cook covered on medium heat till the green peas get done 

Finally, garnish with finely chopped coriander leaves

Serve hot with chapatis or rice

GOBHI MATAR BHURJI

GOBHI MATAR BHURJI

Cauliflower remains one of our favourite vegetables. This is evident from the number of dishes you will find in this blog made with cauliflower. For example, you can check out the delicious Masala Cauliflower, the easy to make but yummy Gobhi Besan Subzi, and Schezwan Gobhi Matar made in the Indian-Chinese style.

Today's recipe is for a bhurji made with two popular veggies, cauliflower (Gobhi in Hindi) and Green Peas ( Matar in Hindi).  Bhurji or Burji is a side dish that is served as an accompaniment for Indian breads such as rotis, naans and the like.

I have adapted this from Gobi Bhurji by the reputed cookery expert, Nisha Madhulikaji. I have not done this but if you wish you can add 1 chopped onion after the cumin seeds sizzle and saute till it becomes translucent.

Ingredients:-

• Gobhi ( Cauliflower), 500 gms
• Matar ( Green Peas) fresh or frozen, 1 cup
• Medium-sized Tomatoes, 3
• Hing (Asafoetida) Powder, 1/8 tsp
• Jeera (Cumin Seeds) 1/2 tsp
• Onion, chopped, 1 (Optional) 
• Haldi (Turmeric )Powder, 1/2 tsp
• Green Chillies, finely chopped, 1-2
• Ginger, 1" piece (grated)
• Dhania ( Coriander) Powder, 1 tsp
• Chilli Powder, 1/4 tsp
• Kitchen King Masala, 1/4 tsp
• Oil, 3 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped,  2 tbsp

Method:-

Wash the cauliflower and break it into florets

Keep the cauliflower florets in adequate amount of warm water along with a little salt for about 10 minutes
Wash the florets again and drain away the excess water
Transfer the washed florets to a food processor to chop them or grate them manually
Keep the grated cauliflower aside
Wash the tomatoes and blanch them by immersing them for about 2 minutes in boiling water and then transferring them to cold water. next de-skin the tomatoes and chop them into small pieces.
Heat oil in a thick bottomed kadhai and on medium heat add the hing powder and the cumin seeds and allow them to sizzle ( ** Add the chopped onion here if you are using onions)
To this, add the turmeric powder, finely chopped green chillies, and grated ginger
Saute for a few seconds and add the coriander powder,  chilli powder and mix well
Now add the chopped tomatoes and salt to taste
Cook covered for about 2-3 minutes till the tomatoes become soft
Next add the frozen green peas, mix well and cook for another 3 minutes
To this, add the grated cauliflower along with 2 tbsp of water
Mix well and cook covered on medium heat stirring from time to time till the cauliflower gets done
Add the Kitchen King masala and cook for 1 more minute
Lastly, garnish with the finely chopped coriander leaves 

CHONKHA MATAR

CHONKHA MATAR

These days frozen peas are available in many houses as they are indeed time savers. They come in handy to make dishes in a jiffy.  I too use frozen peas quite often. They save you the time spent in cleaning and shelling them as well.

Elsewhere in this blog, you will find recipes for Green Peas Spicy Gravy, Green Peas Masala, and  Green Peas Red Gravy.

Today's recipe is for an easy to make side dish from Uttar Pradesh called Chonkha Matar which I have adapted from Khaana Khazana by MasterChef Sanjeev Kapoor.

As we don't use onions or garlic in making this dish, this can be one more saatvik dish in your collection.

You can garnish this dish with ginger juliennes but I have not done that.

I tried out this dish and we enjoyed it very much.

Ingredients:-

• Frozen Green Peas, 2 cups
• Cumin Seeds, 1 tsp
• Ginger, chopped, 1 " piece
• Green Chillies, chopped, 1
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala, 1/4/ to 1/2 tsp
• Juice of 1 lemon
• Fresh Coriander Leaves, chopped, 2 tbsp
• Oil, 1 tbsp
• Salt, to taste

Method:

Wash the frozen peas and keep aside
Heat oil in a thick- bottomed non-stick pan and on medium heat add the cumin seeds and when they sizzle, add the chopped ginger and green chillies and saute.
Next add the chilli powder, turmeric powder, coriander powder and mix well and saute for 1/2 minute, taking care that the powders don't get burnt 

Now add the frozen green peas and mix well 

Cook till they get done

Add salt and Kitchen King Masala and mix well

Finally add the lemon juice and garnish with coriander leaves 

Serve hot

GREEN PEAS SPICY GRAVY

GREEN PEAS SPICY GRAVY

As you know, I was away on vacation to the United States for the last six weeks. During this period, I have tried to share some of our interesting dining experiences of different cuisines at various restaurants. You will appreciate it does take some time to get back into the groove once we are back home.

Since I happened to have frozen peas in stock, I decided to make this side dish which went very well with hot rotis. You could, of course, make this dish with fresh peas as well. The besan is used to add thickness to the gravy and it also adds to the flavour of the dish. This dish does not call for the use of onions or garlic so it may be welcomed by those who prefer Saatvik diets or for those who choose to skip onion and garlic on certain days.

I have adapted this recipe from Matar With Spicy Gravy by Manjula's Kitchen.

As frozen peas are available the year around, I am sure you will enjoy this versatile dish.

Ingredients:-

• Frozen Green Peas, 2 cups
• Medium-sized Tomatoes, finely chopped, 2, 
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida, (Hing), 1/8 tsp
• Gram Flour, (Besan), 1 tbsp 
• Coriander Powder, 2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp
• Ginger, grated, 1/2 tbsp
• Green Chillies, finely chopped, 2 to 3
• Kitchen King Masala, 1/4 tsp
• Oil, 1 and 1/2 to 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped for garnish

Method:-

Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds
When the cumin seeds sizzle, add the asafoetida and saute for a few seconds
Next add the besan and fry till it gives off a good aroma
To this add the grated ginger, green chillies, chilli powder, coriander powder, turmeric powder, chopped tomatoes and salt to taste
The salt added will make the tomatoes leave water
Mix well and cook on medium flame for about 3 to 4 minutes till the tomatoes become soft
Now add the frozen green peas and 1 and 1/2 cups of water and bring it to a boil
Lower the flame and cook covered till the green peas get done ( about 5-6 minutes)
Add the Kitchen King Masala and mix well
Cook for 1-2 minutes more
Lastly, garnish with finely chopped coriander leaves
Transfer to serving bowl and serve hot with rotis or rice

GREEN PEAS CHUTNEY

GREEN PEAS CHUTNEY

In South India, where we often have idlis and dosa for breakfast, chutneys are an essential part of our cuisine. These are generally made with coconut, dals, and also from vegetables. For example, elsewhere in this blog you will find recipes for Carrot Chutney, Tomato Chutney, and Cabbage Chutney.

Today's recipe is for a chutney made with Green Peas. This has been adapted from Green Peas Chutney YouTube video by Master Chef Sanjeev Kapoor. This is part of his series of Simple Vegetarian Cooking recipes.

We tried it out and liked it very much. The addition of mint and coriander leaves enhances the taste of the chutney. This goes well, not only with idli, dosa etc but can be had with rotis and akki rotti too.

Ingredients:-

• Green Peas, boiled, 1 cup
• Fresh Coriander Leaves, roughly chopped, 1 cup
• Fresh Mint Leaves, roughly chopped, 1/2  cup
• Garlic Cloves, 2-3
• Ginger, roughly chopped, 1/2 " piece
• Green Chilli, chopped, 2
• Black Salt, (Kala Namak), to taste
• Sugar, 1/2 tsp
• Lemon Juice, 1 tbsp

Method:

Wash and peel the green peas ( if you are using fresh ones)
Boil the green peas and drain away the water
In a blender, grind together the green peas, coriander leaves, mint leaves, garlic, ginger and green chilli to a smooth paste, adding very little water
Add the black salt and sugar and blend it once again
Lastly, add the lemon juice, mix well and transfer to a serving bowl to serve the Green Peas Chutney

RINGNA VATANA

RINGNA VATANA

Today's dish is a popular one in Gujarati. The name for this dish comes from the two main ingredients namely Brinjals/Eggplants ("Ringan" in Gujarati) and Green Peas ("Vatana" in Gujarati).

You would have seen, if you are a follower of this blog, that we make Gujarati dishes at home once in a while. That is because as soon as I got married, we lived for a few years in that State in the West of India. You will find, for example elsewhere in this blog recipes for Bhindi Sambhariya,  Khaman Dhokla, and Gujarati Kadhi.

This recipe has been adapted from Ringna Vatana by Tarlaji Dalal. It is described as a being a healthy, low calorie dish. We should choose balloon brinjals for this dish as they are seedless. We can use either fresh or frozen green peas.

We enjoyed this with hot rotis.

Ingredients:-

• Balloon Brinjals, cut into bite-sized cubes, 4 cups
• Frozen Green Peas, 1 and 1/2 cups
• Cumin Seeds, 1/2 tsp
• Oil, 2 tsp
• Salt, to taste
• Lemon Juice, 1 tsp
• Coriander Leaves, a sprig- for the garnish

For the Marinade Powder: 

• Coriander -Cumin Seeds Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp
• Salt, to taste

For The Onion Coriander Paste ; 

• Onion, roughly chopped, 1/2 cup
• Coriander Leaves, chopped, 1/4 cup
• Green Chillies, roughly chopped, 2
• Ginger, chopped, 1/2 tsp
• Cardamom, 2
• Garlic, 4 cloves

Method:-

Wash the brinjals and remove the stalk. Cut the brinjals into bite-sized cubes.
In a deep bowl, mix together the brinjal cubes along with the coriander -cumin seeds powder, turmeric powder, chilli powder and salt. Keep aside for 10 minutes for marination.
In a mixer jar grind together all the ingredients mentioned under "For The Onion Coriander Paste" to a smooth paste, with 1 tbsp of water. Keep aside.

Heat oil in a non-stick kadhai and on moderate heat add the cumin seeds

When the cumin seeds sizzle, add the onion-coriander paste and saute on medium flame for a couple of minutes till the raw smell goes 

Now add the marinated brinjal cubes, green peas, and salt. Mix well
(Remember you have already added salt for the marinade powder)
Add 1/2 cup of water and mix well
Cover and cook on medium flame for 8-10 minutes stirring from time to time

Finally stir in the lemon juice
Garnish with finely chopped coriander leaves
Serve hot with rotis

GREEN PEAS MASALA CURRY

GREEN PEAS MASALA CURRY

Fresh Green Peas are generally available during the winter months but these days you get frozen peas all through the year so you don't really have to wait for the fresh green peas. In my house, we like green peas very much and hence you will find elsewhere in this blog many recipes using green peas such as Paneer Peas Masala, Matar ka Shorba, and Peas Pulao.

Today's recipe is an easy- peasy (pardon the pun!) one for Green Peas Masala Curry which can be made very quickly, especially if you have frozen peas and/ or cooked peas readily available. It goes particularly well with rotis. This has been adapted from Green Peas Masala Curry by Tarlaji Dalal.

Hints:

* If the peas you use are quite sweet, you may have to adjust the spice levels suitably
* The milk used should be at room temperature

Ingredients:

• Green Peas, fresh or frozen, 1 cup
• Milk, 1 cup
• All Purpose Flour, (Maida), 1/2 tsp
• Cumin Seeds (Jeera) Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp or to taste
• Cumin Seeds, (Jeera), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Onions, grated, 2 tbsp
• Tomatoes, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 2 tsp

Method: 

Shell, wash and cook the green peas (if you are using fresh peas) or thaw and cook the frozen green peas till done. Keep aside
In a bowl, mix well together the milk, flour, cumin seeds powder, and chilli powder and keep aside

Heat oil in a kadhai, and when it gets hot on medium heat add the cumin seeds and let them sizzle  

Next add the asafoetida and grated onion and saute on medium flame for 1 minute

Now add the finely chopped tomatoes and saute on medium flame for 1 more minute

To this, add the milk and flour mixture, cooked green peas and salt and mix well

Cook on low flame for 6 minutes or till the curry thickens, stirring occasionally

Serve hot

POTATO & GREEN PEAS MASALA BHAAT

POTATO & GREEN PEAS MASALA BHAAT

When you are pressed for time and want to rustle up a quick meal, one option is for you to make masala bhaat using basmati rice, potatoes and green peas. Make a raita or salad as accompaniment and you are ready to go!

I made this the other day when I was rushed for time and it turned out to be quite delicious! I used frozen peas for convenience. This recipe has been adapted from Potatoes & Green Peas Masala Bhaat by Tarlaji Dalal.

Ingredients:-

• Potato, large-sized, 1 
• Frozen Green Peas, 1/2 cup
• Long Grained Basmati Rice, 1 cup
• Ghee/Oil , 1 and 1/2 tbsp
• Hot Water, 2 and 1/2 cups
• Chilli Powder, 1/2 tsp
• Coriander & Cumin Seeds Powder, (Dhania & Jeera Powder) 1 and 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp for garnish

For the Masala : -

• Fresh Coconut Gratings, 2 tbsp
• Ginger, chopped, 1 tsp
• Green Chillies, roughly chopped, 2
• Garlic Cloves, 3

Method:

Wash and soak the Basmati Rice for about 30 minutes and then drain away the water
Wash, peel and cube the potato
In a small mixer jar, grind together fresh coconut gratings, chopped ginger, chopped green chillies and garlic cloves to a smooth paste/masala using very little water.
Heat the ghee/oil in a deep non-stick kadhai, add the soaked and drained rice and saute for 2 minutes on medium flame

To this, add 2 and 1/2 cups of hot water, cubed potato, green peas, chilli powder, coriander-cumin seeds powder, turmeric powder, salt and the prepared masala. Mix well

Cover and cook on medium flame, stirring occasionally, for 12-15 minutes or till all the water evaporates. Stir the rice gently so that the rice grains don't break and that the rice gets cooked evenly.
Switch off the gas and garnish with finely chopped coriander leaves

Serve hot with accompanying salad or raita

PEAS PULAO

PEAS PULAO


In most urban households in India, pulaos made with long grained Basmati rice are prepared from time to time for either lunch or dinner. Generally, pulaos are relatively easy to make and turn out to be aromatic and tasty.

Elsewhere in this blog, you will find recipes for Corn Methi Pulao, Mushroom Mint Pulao  and Panchranga Pulao.

Today's dish is an easy to make pulao made with Green Peas. I choose to use fresh green peas but if they are not in season you could quite easily use frozen peas that are so commonly available these days.

Today's pulao is served with Paneer Khurchan and fresh Curds Raita made with Cucumber, Onion and Tomato.

A tip: whenever we use Basmati rice, it is best to wash and soak it for a minimum of 30 minutes. Then drain out the excess water before you cook the rice.

This pulao is best cooked directly in the pressure cooker.

Ingredients:

• Basmati Rice, 1 cup
• Green Peas ( Fresh or Frozen), 3/4 
• Cloves, ( Lavang) 2-3
• Bay Leaf (Tej Patta ), 1
• Cinnamon, (Dalchini) 1 inch 
• Cardamom, (Elaichi ) 2
• Cumin Seeds, (Jeera), 1 tsp
• Onion, 1
• Green Chillies,  2
• Ginger Garlic Paste, 1 tsp
• Salt, to taste
• Ghee/Oil, 1 tbsp

Method: 

Wash and soak the Basmati rice in adequate water for at least half an hour. Then drain out the excess water and keep aside. 

Thinly slice the onion and slit the green chillies lengthwise.

In a pressure cooker, add the ghee/oil and when it gets hot add the cloves, bay leaf, cinnamon and cardamom. Saute till the cloves puff up and the spices give off a good aroma.
Add the cumin seeds. When they sizzle, add the sliced onion and saute till they become translucent

Add the slit green chillies and ginger garlic paste and saute for a few seconds till the raw smell goes
Now add the green peas and saute for 1 minute
Next, add the Basmati rice and saute for about 2 minutes

Add salt, 1 and 1/2 cups of water and pressure cook for 2 whistles 

Switch off the gas, wait for the cooker to cool and then gently fluff the pulao with a fork
Serve Peas Pulao hot with salad/ raita or side dish  of your choice. 

HARE MATAR KI GHUGNI

HARE MATAR KI GHUGNI

"Ghugni" is a dish popular in the Eastern Parts of India and is had either as a snack or as a side dish. It can be made with fresh green peas or with dried peas.  This being the season for fresh green peas and they are available in plenty, I chose to make this using them. You could even use frozen peas if you wish.

Since we had this as a side dish with rice and dal, I have kept this more on the spicy side. If you are having it as a snack, you may like to reduce the spice level.

This recipe is adapted from Matar ki Ghugni by ChezShuchi. We enjoyed this very much.

Ingredients:

• Fresh Green Peas, 2 & 1/2 cups
• Large-sized Potato, 1
• Cumin Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Green Chillies, 2-3
• Ginger,  1" piece
• Chilli Powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala Powder, 1/4 to 1/2 tsp
• Lemon Juice, 1 tbsp
• Coriander Leaves, finely chopped, 2-3 tbsp
• Oil, 1 & 1/2 tbsp
• Salt, to taste

Method:

Wash the green peas. 

Peel, wash and chop the potatoes. Keep them in water to avoid discolouration.

Chop the green chilles. 

Finely chop the ginger. 

Heat oil in a kadhai, and when it gets hot on medium heat add cumin seeds and when they sizzle add asafoetida, saute for a few seconds till it gives off a good aroma
Add the chopped green chillies and ginger and saute for a few more seconds

To this add green peas and chopped potatoes, mix well and saute for a couple of minutes

Add salt,  chilli powder, and coriander powder. Mix well.

Sprinkle a little water, cover and cook till the peas and the potatoes are done 

Now add the masala powder, mix well and cook for a couple of minutes more

Turn off the gas
Add the lemon juice and mix well.
Finally, garnish with the finely chopped coriander leaves.

MATAR CHI USAL

MATAR CHI USAL

At my home we are fond of Green Peas, called Matar in Hindi and in Marathi and I make dishes using them quite often. Elsewhere in this blog, you will find recipes for dishes using green peas such as Green Peas Masala, Spinach & Green Peas Rice,  and Paneer Peas Masala.

Today's recipe is from Maharashtrian cuisine and is called Matar chi Usal.  This is adapted from Green Peas Usal by Dasanna in her popular blog, Veg Recipes of India.  We had this with rotis and found it to be very tasty.

You can use fresh green peas during the season or frozen peas if they are not available. If you don't have Goda Masala which is normally used in Maharashtrian cuisine, you can substitute this with 1/2 tsp of Garam Masala.

Ingredients:

• Fresh Green Peas, 2 cups
• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, a few
• Chilli Powder, 1/2 tsp (optional) 
• Goda Masala, 1 tsp
• Jaggery, grated, 1 tsp 
• Juice of 1/2 a Lime,
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp

To be Ground to a Paste : 

• Coconut Gratings, 1/4 cup + a little for garnish
• Green Chillies, 3 
• Ginger, 1 " piece, roughly chopped
• Fresh Coriander Leaves, a handful
• Cumin Seeds, 1 tsp

Method:

In a mixer jar, grind together coconut gratings, green chillies, ginger, coriander leaves, and cumin seeds to a smooth paste adding 1/4 cup of water. Keep aside.
In a thick-bottomed kadhai, heat oil and when it is hot, on medium heat add the mustard seeds. When they splutter add asafoetida, turmeric powder and curry leaves and saute for a few seconds
Add the green peas and cook covered on medium heat adding about 1/4 cup of water stirring from time to time till the peas are almost done. You may add a little more water if required to cook the green peas.
Next add salt, chilli powder, goda masala and grated jaggery
Mix well and saute for a couple of minutes
Add the ground coconut-coriander paste and required amount of water and bring to a boil
Lower the flame and let it simmer for about 5 minutes till it gets a semi-solid consistency
Add the lime juice, mix well and garnish with coconut gratings and finely chopped coriander leaves
Serve hot with rotis, chapatis etc.

GREEN PEAS MASALA PULAO

GREEN PEAS MASALA PULAO

In most homes, people relish pulaos and biryanis as a change especially on a week end. This is usually had with an accompanying salad, raita or side dish. We make so many different types of pulaos in Indian. Elsewhere in this blog, you will find recipes for Paneer Pulao, Panchranga Pulao, and Corn Methi Pulao.

Here's an option for an alternative to cooking several dishes like rice, dal etc. It saves time and comes as a welcome change.  This recipe is adapted from Green Peas Masala Pulao by Master Chef Sanjeev Kapoor

As you would do for any dish with basmati rice, please make sure you wash and soak the rice for at least half an hour.

Ingredients:

• Green Peas, (fresh or frozen), 1 cup
• Basmati Rice, 1 and 1/2 cups
• Large sized Onion, cut into slices, 1
• Cloves, 2
• Black Peppercorns, 2
• Cinnamon, 1 " stick
• Turmeric Powder, 1/2 tsp
• Red Chilli Powder, 1 tbsp
• Jaggery, grated, 2 tbsp
• Oil, 2 tbsp
• Salt, to taste
• Ghee, 2 tsp 

To Be Ground To A Paste :

• Coriander Seeds, (Dhania), 1 tbsp
• Fennel Seeds (Saunf), 1/2 tsp
• Ginger, 1 " piece
• Garlic cloves, 3-4 
• Green Chilli, 1
• Fresh Coriander Leaves, roughly chopped, 1/4 cup
• Large-sized Onion, roughly chopped, 1 
• Coconut Gratings, 1 tbsp
• Cinnamon, 1" stick 
• Cloves, 2 
• Black Peppercorns, 2

Method:

Wash the Basmati rice and soak it in water for at least 30 minutes. Drain and keep aside.
Roughly chop 1 onion to be used for grinding. Cut the other onion into slices and keep aside
In a mixer jar, grind together coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, the roughly chopped onion, coconut gratings, 1" cinnamon, 2 cloves, 2 peppercorns to a fine paste using the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and when it gets hot add the remaining cinnamon. cloves and peppercorns and saute for 1/2 a minute

Add the sliced onion and saute till it turns a golden brown

To this add the green peas, ground masala  (prepared earlier) and saute till the oil separates

Next add the soaked Basmati rice, turmeric powder and red chilli powder and saute for 2-3 minutes

Add 3 cups of water, grated jaggery, salt and mix well

Cover with a lid (leaving a little gap) and cook on medium flame till the rice is three-fourths done

Drizzle 2 tsps of ghee, stir gently taking care not to break the rice grains, cover and cook till the rice is completely done

Serve hot with raita or curd salad of your choice. Try this out! I am sure you will love this as much as we did.

PATTA GOBHI MATTAR KI SUBZI

PATTA GOBHI MATTAR KI SUBZI

Tastes vary when it comes to vegetables. However, there are some vegetables which seem to be generally more popular than others. These include Cabbage ( Patta Gobhi or Band Gobhi in Hindi) and Green Peas ( Mattar/Matar in Hindi). Together too they make a good combination.

I am fond of green peas and cabbage as is evident from several recipes of these two veggies in this blog, such as Cabbage Stuffed Capsicum, Spinach and Cabbage Parantha, Methi Mutter Pasanda, and Matar ka Shorba.

Today's recipe, adapted from a YouTube video by VahChef is a simple to make yet tasty subzi or side dish which goes well with rice or with roti, phulkas, and any other type of Indian flat breads.

I used frozen green peas but fresh green peas would do as well. If you are using fresh green peas, you would, of course, add them in cooked form.

Ingredients:

• Patta Gobhi (Cabbage) shredded, 3 cups
• Mattar (Green Peas), 1 cup 
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Medium-sized Onions, chopped, 2
• Curry Leaves, a few
• Ginger Garlic Paste, 1 tsp
• Asafoetida, a pinch
• Turmeric Powder, 1/2 tsp
• Chilly Powder, 1 and 1/2 tsp, or to taste
• Coriander Powder, 1 tsp
• Medium-sized Tomatoes, chopped, 2
• Coriander Leaves, chopped, 2 tbsp 
• Oil, 1 to 1 and 1/2 tbsp
• Salt, to taste

Method:

Heat oil in a kadhai and when it gets hot add the mustard seeds, when they splutter add the cumin seeds and let them sizzle

Add the chopped onion and curry leaves and saute

To this, add the ginger garlic paste, asafoetida and saute till the raw smell goes 

Add the turmeric powder, chilly powder, coriander powder and salt and saute for a few seconds taking care that the powders don't get burnt

Now add the green peas (frozen or cooked) and the shredded cabbage, sprinkle very little water and cook covered on medium/low flame till the cabbage gets done
(Remember that the cabbage gets cooked fast. We want it to get cooked yet remain crunchy and not get overcooked)

Next add the chopped tomato, and chopped coriander leaves and mix them thoroughly 

Cover the kadhai and switch off the flame allowing the tomatoes to cook in the retained heat
Transfer the subzi to a serving bowl
Serve hot with rice, rotis or phulkas 

BATANI BATATA BHUTHI

BATANI BATATA BHUTHI

Green Peas and Potatoes pair well together and can be made into many different types of dishes. Elsewhere in this blog, for example, you will find recipes for Aloo Matar, and Peas and Potato Ambat.

Like the Peas & Potatoes Ambat, today's dish is also from Konkani cuisine. Batani Batata Bhuthi is a dish which gets its name from the two major ingredients of Jeev Batani ( Green Peas in Konkani) and Batato (Potatoes in Konkani). This is a medium-spiced, coconut-based semi-dry side dish. It gets its colour from the Byadgi Red Chillies.

Notes :

You could use either fresh green peas or frozen peas for this dish

To prepare the masala for the bhuthi, it is not necessary to roast the coriander seeds

The masala for the bhuthi has to be ground coarse and not fine

Ingredients:

• Batani ( Green Peas), 2 cups
• Batato ( Potato), large-sized, 1
• Onions, medium-sized, chopped, 2
• Salt, to taste
• Oil, 1 tbsp

To Grind Together For The Masala:

• Fresh Coconut Gratings, 1/2 cup
• Roasted Byadgi Red Chillies, 5 
• Tamarind, seed size
• Coriander Seeds, 1 and 1/2 tsp  (not roasted)

Method: 

Wash the green peas and the potato
Peel and cut the potato into cubes
Cook the green peas and the potato cubes in a pressure cooker adding the required amount of water for 1-2 whistles or till done
Once the cooker cools, remove the green peas and potato cubes. Drain the excess water and keep aside.
In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and coriander seeds to a coarse paste adding just the required amount of water. Keep aside.

In a kadhai, heat oil and when it gets hot, add the chopped onions and fry them till they turn translucent
Now add the ground paste and mix well
To this, add the cooked green peas, potato, and salt
Mix well and bring it to a boil
Next, allow it to simmer for about 5 minutes or till the excess water evaporates leaving behind a semi-solid bhuthi