Showing posts with label Green peas. Show all posts
Showing posts with label Green peas. Show all posts

Matar Dhokla


Steamed Gujarati Green peas Snacks

Dhokla is a steamed savory cake that is a favorite of western India. They are usually made of semolina and chickpea flour. They are light and fluffy and taste delicious with a tangy green chutney.

I never knew there was so much variety in something this simple.

I was browsing through cookery books in the library when I glanced upon Tarla Dalal’s Non-Fried Snacks. I’m a big fan of non-fried snacks. The book has some good recipes, majorly it has different types of dhoklas and muthias. And this Matar Dhokla or Green Peas Dhokla was a featured recipe.

It is still just as simple to make as the regular dhokla, but now has the added goodness of green peas. You can use either fresh or frozen peas, according to what you have available. 

The addition of peas gives it that lovely vibrant green colour and the slight sweetness of peas. 

Some people like to soak their dhoklas in a diluted syrup of sugar and lime juice, while some enjoy it with creamy yogurt. It tastes awesome with both.

Step-by-step Instructions:

Steamed Gujarati Green peas Snacks

1) Puree the green peas with a little water.

Steamed Gujarati Green peas Snacks

2) Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
3) Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.

Steamed Gujarati Green peas Snacks

4) Grease a shallow vessel that fits inside the steamer and add the batter to it.
5) Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.

Steamed Gujarati Green peas Snacks

6) Turn off the stove and allow it to rest for around 2-4 mins.
7) Then remove slowly and cut into desired shape.

Steamed Gujarati Green peas Snacks

8) Heat the oil in a pan and add the mustard seeds.
9) Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
10) Pour over this tempering on the dhoklas. 
11) Garnish with the fresh coconut and the coriander leaves. I also sprinkled a few pomegranate seeds to add some freshness.


Matar Dhokla

Steamed Gujarati Green peas Snacks

Steamed savory cake made with green peas and chickpea flour.

Recipe Type:  Snacks
Cuisine:          Indian / Gujarati
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:

Dhokla


1 cup Fresh or Frozen Green Peas
1.5 cups of Chickpea Flour / Besan
4 Tbsp Fine Semoline / Chiroti Rava
1 tsp of Ginger-Green Chilli Paste
2 Tbsp of Yogurt / Dahi
1/2 cup of Water
1.5 tsp Fruit Salt (Eno)
2 tsp of Oil for greasing
Salt to taste

Tempering


4 tsp of Oil
½ tsp of Mustard Seeds
10-15 Curry Leaves
1-2 Slit Green / Red Chillies

Garnish


2-3 Tbsp of grated Fresh Coconut
2 Tbsp finely chopped Coriander Leaves

Method:


Puree the green peas with a little water.
Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
Prepare the steamer. (see note)
Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.
Grease a shallow vessel that fits inside the steamer and add the batter to it.
Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
Turn off the stove and allow it to rest for around 2-4 mins.
Then remove slowly and cut into desired shape.
Heat the oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
Pour over this tempering on the dhoklas. 
Garnish with the fresh coconut and the coriander leaves.

Notes:


STEAMER - I used an idli steamer. You can use a pressure cooker without the whistle or any deep saucepan with a lid. 
1) To prepare it, add around 2-3 cups of water to the steamer and cover and cook on high flame until the water boils. 
2) Next place a small flat bottomed vessel or bowl upside down in the steamer. The top of this bowl should be above the level of water.
3) Place the plate / vessel with the dhokla over this upturned bowl. The purpose of the bowl is that the dhokla plate / vessel does not touch the boiling water directly and is slightly higher than the water level.
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Vegetable Cutlets with Coriander Mint Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Vegetable Cutlets with Coriander Mint Chutney


Shallow fried cutlets made with potato and mix vegetables, served with a coriander and mint chutney.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              7-8 Cutlets

Ingredients:


For the cutlet:


Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney
3 - 4 medium sized Potatoes
1 small Carrot
2 Tbsp Green Peas
7-8 Green Beans
1/2 Beetroot
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch Garam masala 
1 Tbsp Flour / Maida 
3 Tbsp Milk 
3-4 Tbsp Fine semolina / Chiroti rava
4-5 Tbsp Oil
Salt

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves 
1 Green chilli 
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


Boil the potato until done. Peel and mash them.
Chop carrot, beans and beetroot finely. Boil them along with the peas until done.
Drain and add the vegetables to the potato.
Add all the spices and salt to the potato and mix well.
Shape into cutlets. You can be creative and make fancy shapes.
Mix the flour and milk until there are no lumps.
Heat oil in a pan.
Dip the cutlet in the flour-milk mixture and dip in semolina and place in the pan.
Cook on each side for around 2 mins each.
Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


Grind everything in the mixer/blender with 1 tbsp of water
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Beetroot Pulao with mixed Vegetables

It's been over a month since my last post. I can attribute it to nothing but heat, laziness and of course, my travels. With so many recipes in the backlog, I must be more diligent but sometimes laziness just rules :) Anyway, better late than never.

You can love it, you can hate it, but ignoring the bright vibrant magenta vegetable is very difficult. I hate the way it colours almost everything it touches from my chopping board to my hands. But its earthy sweetness lets me forget this. I generally just stick to the simple beetroot palya or sambhar. But this time thought of doing something different. I assumed a beetroot pulao would end up being red and sweet. I was wrong on both accounts. The colour is actually due to turmeric and spices rather than the beetroot and the taste was very earthy rather than sweet. I added other vegetables because I had them. You can add any vegetable you like or skip them altogether. This is one simple one-pot meal I've made multiple times...




Beetroot Pulao with mixed Vegetables

Beetroot Pulao

Pilaf / Pulao made with beetroot and other mixed vegetables.
Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3/4 cup peeled and cubed Beetroot
3-4 Babycorn
1 small Capsicum
1 Onion
1/4 cup Green Peas
50gms Paneer (cut into small cubes)
1/2" piece or 1 tsp paste of Ginger
2-3 cloves or 1 tsp paste of Garlic
3/4 cup Rice (uncooked)
1 Bay leaf
1 tsp Cumin seeds
2-3 dry Red Chillies (as per taste)
1 Tbsp Coriander Seeds
1/2" piece Cinnamon
1-2 Clove
1 Cardamom
A pinch Nutmeg
1 cup Water
1/2 cup Milk
3 tsp Oil
1/2 tsp Turmeric powder
1/2 Maggi magic cube (veg)
Salt


Method:

  • Wash the rice 2-3 times. Soak the rice in the 1 cup of water and keep aside.
  • Dry roast the cumin seeds, coriander seeds, cinnamon, cloves, bay leaf, cardamom, nutmeg and red chillies until slightly brown.
  • Remove from heat and allow it to cool.
  • Grind into a fine powder. You can store this powder in an airtight box for 1-2 months.
  • Heat the oil in a pressure cooker.
  • Add chopped onions and fry until translucent
  • Crush the ginger and garlic into a paste and fry along with the onions until fragrant.
  • Add the pulao powder and mix well
  • Add all the vegetables and mic well. Stir fry for around 30-60 secs.
  • Add the rice along with the water.
  • Add the milk.
  • Add the turmeric powder, maggi cube and salt.
  • Pressure cook for 3 whistles.
  • As soon as you can open the cooker, fluff the rice with a fork to prevent it from forming a sticky mess.
  • Serve hot with some cool raita.


Note:

1) If you are in a hurry, you can replace the pulao powder with 1/2 tsp or more of garam masala or store bought biryani or pulao masala
2) The vegetables used here are optional. You can replace it with anything available and still have a wonderful pulao. By anything available, I mean any of the traditional vegetables used for pulao/biryani and not vegetables like brinjal/eggplant, okra which may mush up on cooking.
3) Maggi's magic cube is a taste enhancer. You can replace it with a pinch of ajinomoto or skip it all together. It is better to skip this if you plan on giving this to kids.


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Bombay Pav Bhaji

The reason I call this the Bombay Pav Bhaji is because I eat and make 2 kinds of Pav bhajis and it gets confusing about which one I'm talking about. The other one being the Goan Pav bhaji ( recipe will be posted soon). The Bombay pav bhaji is the red coloured pav bhaji most commonly eaten across India in restaurants or small chaat carts / gaadis . As a kid, eating out meant small snacks in the evenings, as restaurant culture had not yet caught on as it has today. We would go on my dad's Bajaj scooter to our favorite chaat cart/ gaadi in the market to eat Pav bhaji. With very low tolerance for spices, I was generally stuck eating just butter pav. But as I grew up, the spice tolerance also grew and I was able to enjoy this spicy red bhaji with the greasy yet amazingly tasty butter pav. I'm sure a lot of us have similar memories of the 1990s. Till date, whenever I go home, I make it a point to go to the same gaadi and eat the same pav bhaji. I don't know his secret recipe that makes it so yummy, but I do make it my way at home... The recipe that follows is the way I make it at home...









Bombay Pav Bhaji


A popular Bombay street food consisting of spicy mix vegetable mash and bread rolls/pav.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3 medium Potato
1 cup chopped Tomato
3/4 cup chopped Onion
1/2 cup chopped Capsicum
1/4 cup chopped Carrot
1/2 cup Cauliflower (broken into small florets or chopped)
1/4 cup Green peas
3-4 cloves or 1 Tbsp paste of Garlic
1" piece or 1 Tbsp paste of Ginger
2 Tbsp Pav bhaji masala (In case you don't have this available, use Garam masala - 1/2 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp)
A pinch of Garam masala
2 Tbsp Butter
Red chilli powder - To taste
Salt - To taste
A handful of Coriander leaves
Lemon wedges

Method:

  • Boil and peel the potatoes
  • Boil the carrot, cauliflower, peas and capsicum.
  • Grind the ginger-garlic into a fine paste.
  • Heat 1 tbsp of butter in a kadhai or pan
  • Add the onions and fry until golden brown.
  • Add the ginger-garlic paste and fry until fragrant.
  • Add the tomatoes and fry until soft and cooked.
  • Add all the remaining vegetables and mash them.
  • Add all the spices and salt.
  • Add a little water to achieve the desired consistency
  • Boil for 5-6 mins
  • Add 1 tbsp of butter on top
  • Garnish with chopped coriander leaves
  • Serve hot with some lemon wedges, chopped onion and buttered Pav





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Vegetable Biryani (2 ways)

After a short trip to Sri Lanka where we struggled to find veg food, our taste buds were craving for some spice and lots of vegetables. I wanted to make and eat something that celebrated our wonderful Indian cuisine. It had also been a long time since I had made biryani, I'd almost forgotten the recipe taught to me by my friend's mom. So I tried to recollect all I could and gave it a go. It definitely was the tastiest biryani I've ever eaten (may be cause I made it :P) Below is the recipe how I made it (1st one). There are a few things missing here that are present in an authentic biryani as I made it with things readily available. I have not added potato, black cardamom and saffron/kesar. You can add the potato along with the other vegetables. Black cardamom needs to be added to the rice as well as the masala (1 each). Few saffron strands are mixed with milk and added to the rice. I skipped all this and as I know it, it made no difference to the biryani tastewise. Also, I used regular rice and not Basmati. I highly recommend using Basmati as it adds to the fragrance. I am listing down 2 recipes below, 1st one is how I made it and the 2nd one is an easier method.


Vegetable Biryani







The masala before layering







Recipe 1 : How I made it:

Vegetable Biryani


Rice cooked with vegetables and a spicy masala

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              2-3 Servings

Ingredients:

1 cup / 10-12 florets Cauliflower
1 Carrot
1/2 cup Peas
12-15 Beans
2 medium Onions
2 medium Tomatoes
4-5 cloves Garlic
1 " piece Ginger
1/2 cup Curd/ Yoghurt
1/2 cup Mint
1 cup uncooked Rice
3.5 cups Water
4 Cloves
2 1" pieces Cinnamon
4 Green cardamom
2 Bayleaf
A few strands Mace
8-10 Peppercorns
1/2 tsp Cumin seeds
1/4 tsp Ajwain
6 tsp Oil
1 tsp Red Chilli powder
1 tsp Turmeric powder
1/2 tsp Garam masala
2 tsp Coriander powder
1/2 tsp Cumin powder
2 Tbsp Milk
Salt


Method:

  • Take 3 cups of water in a kadhai/pan. Add 2 cloves, 1 bayleaf, 1 piece of cinnamon, 2 Green cardamoms, few strands of mace and 1/2 tsp of salt.
  • Wash the rice and add to the water and boil until the rice is almost done.
  • Remove the spices from the rice and drain excess water if any.
  • Heat 4 tsp oil in another kadhai and add the cumin seeds.
  • Once they brown, add the 1 chopped onions, remaining cloves, cardamom, bayleaf, peppercorns, ajwain and cinnamon.
  • Cook until the onions are translucent.
  • Grind together the tomatoes, ginger and garlic.
  • Add it to the kadhai with the onions.
  • Add chilli powder, turmeric powder, cumin powder, coriander powder and the garam masala and cook for 1 min.
  • Add all the roughly chopped vegetables and 1/4 cup water and cover and cook on low flame until the vegetables are almost done.
  • Add more water if needed.
  • Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.
  • Add this to the masala and cook for 1 min.
  • Add salt and remove from heat.
  • In another pan, add the remaining oil.
  • Once the oil is hot, add the remaining onion sliced lengthwise and fry until brown.
  • Add one layer of the masala over the onions
  • Add one layer of rice
  • Again add a layer of masala and then one layer of rice.
  • Sprinkle 2 tbsp of milk and cover the kadhai and cook on low flame for 10-15 mins.
  • Mix well and serve hot with raita.

Recipe 2: Easy way out


Ingredients:

Cauliflower - 1 cup / 10-12 florets
Carrot - 1
Peas - 1/2 cup
Beans - 12-15
Onion - 2 medium
Tomato - 2 medium
Garlic - 4-5 cloves
Ginger - 1 " piece
Curd - 1/2 cup
Mint - 1/2 cup
Rice - 1 cup
Water - 2 cups + 1/2 cup
Cloves - 2
Cinnamon - 1" piece
Green cardamom - 2
Bayleaf - 1
Mace - few strands
Cumin seeds - 1/2 tsp
Oil - 6 tsp
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Biryani masala - 1-2 tbsp
Salt

Method:

  • Cook rice along with cloves, cinnamon, green cardamom, bayleaf, mace and 1/2 tsp of salt. You can pressure cook the rice until it is done. Add a little less water than you regularly do so that the rice is not too mushy. We need the rice grains to be separate.
  • Remove the spices from the rice and keep aside.
  • Parboil the vegetables outside until they are half done. Especially carrot and beans that take a little longer to cook. You can microwave them on high for 3-4 mins.
  • Heat 4 tsp oil in another kadhai and add the cumin seeds.
  • Once they brown, add 1 chopped onion. Cook until the onions are translucent.
  • Grind together the tomatoes, ginger and garlic.
  • Add it to the kadhai with the onions.
  • Add chilli powder, turmeric powder and biryani masala and cook for 3-5 mins.
  • Add the vegetables cook on low flame until the vegetables are done.
  • Add more water if needed.
  • Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.
  • Add this to the masala and cook for 1 min.
  • Add salt and remove from heat.
  • In another pan, add the remaining oil.
  • Once the oil  is hot, add the remaining onion sliced lengthwise and fry until brown.
  • Mix the fried onion, masala and rice. Heat once again if needed.
  • Serve hot with raita
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Vegetable Pulao

In the early 1990s, cable TVs had just entered homes, infact, TVs had just entered a few homes. International brands were unknown to most except probably those who had travelled abroad. Internet was virtually unheard of and computers unseen by most. Weekends were 1.5 days long and travels by Bajaj scooters. The only McDonald we had heard of was the old farmer who had pigs and ducks on his farm. Eating out was restricted to local foods like pao bhaji, sev puri, samosas and dosas. Eating out was an extravagance, a luxury. Families ate out once in 1-2 months. Sundays became special affairs. Sunday was a day to cook out specialities by the woman of the house. The menu for sunday until lunch was pretty much fixed. Idlis with hot sambhar and spicy chutney for breakfast. And my mom's special Pulao and Chana masala for lunch. How we lusted for the lunch. All the while, playing in the street, the mind was still in the kitchen smelling in the aroma of pulao. My mom's simple yet delicious vegetable pulao was always a favourite among friends and relatives. I use the same recipe, the same ingredients, but I can never match up to the pulao of those early sunday afternoons of my life. But each time I make this pulao, the feeling of nostalgia envelopes me.




Vegetable Pulao


Indian rice pilaf made with vegetables and whole spices

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:              2-3 Servings

Ingredients:

1 cup Rice
2 cups Water (Or how much is needed to cook 1 cup of rice in a pressure cooker)
1 cup Assorted vegetables  (Roughly chopped Cauliflower, Potato, French beans. Carrots and Green Peas)
1 Onion
1 Tomato
2-3 Green Chillies
5-6 Black peppercorns
1-2 Cloves
1" stick Cinnamon
1 Bayleaf / Tej patta (dry)
1 cube Maggi magic cube (veg)
2 Tbsp Oil
Salt

Method:
  • Wash the rice and spread on a muslin cloth to dry until ready to use.
  • Heat oil in a pressure cooker
  • Add the finely chopped onions and slit green chillies
  • Add all the whole spices and fry until the onions are light brown
  • Add the tomato and fry for 1 min
  • Add the rice and fry for 30secs - 1 min
  • Add the water. Crush the magic cube and add it to the cooker.
  • Add salt. The magic cube itself has salt, keep that in consideration while adding salt.
  • Pressure cook for 3-4 whistles or until the rice is done.
  • Serve hot with raita or pickle



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Dalia Pulao | Broken Wheat with vegetables

I always thought Dalia was a sick man’s food.  Until my sister convinced me it was actually tasty.  I bought broken wheat from the store but still stared at it with apprehension. Then almost a month after buying it, I decided it was high time I used it. Pleasant surprise! That’s what it was. It tastes very much like uppit/ upma. And it is supposed to be very healthy as the broken wheat is hardly processed.

Dalia Pulao | Broken Wheat with vegetables


Thick porridge made using broken wheat and vegetables.

Recipe Type:  Breakfast
Cuisine:          North Indian
Prep Time:     15 minutes
Cook time:     40 minutes
Yield:              2-3 Servings


Ingredients:

½ cup Dalia/ Broken Wheat
1 cup mixed Vegetables(French beans / carrots / capsicum/ green peas)
1 small Onion
1 small Tomato
2-3 Green Chillies
5-6 Curry leaves
2 cups Water
3 tsp Oil
1 tsp Cumin seeds
½ Tbsp Lime juice
A handful of Coriander leaves
Salt

Method:

  • In a pressure cooker, add 1 tsp of oil and lightly roast the broken wheat for around 1 min. (You can skip this step)
  • Remove the broken wheat into a plate
  • Add the remaining oil in the cooker and add the cumin seeds
  • Once the cumin splutters, add the curry leaves, chopped onions and chopped green chillies
  • Fry until the onions are done
  • Add the tomato and fry for 1 min
  • Add the remaining vegetables and fry for another 1 min
  • Add the 2 cups of water and salt
  • Add the broken wheat and pressure cook for 4-5 whistles or 10 mins.
  • Add the lime juice and freshly chopped coriander leaves and serve hot

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Uppit / Upma

Uppit is easy breakfast to make in large quantities. I never liked uppit as a kid, but I think eating the breakfast available in my hostel mess, made me crave for things like uppit. As of most south Indian recipes, the taste of uppit can be altered by the addition/deletion of certain ingredients. You may add capscicum, dill leaves etc, to enhance the taste. You may also exclude vegetables mentioned below to get a different taste.


Uppit

Fry all the vegetable in oil

Add tomato to the fried vegetables

After the water evaporates, cover and rest until rava is cooked



Add coriander and freshly grated coconut and serve hot




 

Ingredients:

Rava/ Semolina – 1 cup
Water – 2.5 cups
Oil – 1-2 tbsp
Potato – 1 small
Carrot – 1 small
Beans – 8-10
Green peas – ¼ cup (optional)
Onion – 1 medium
Tomato – 2 medium
Mustard seeds – 1 tsp
Jeera / Cumin seeds - 1 tsp
Urad dal - 1 tsp
Ginger - 1/2" piece
Green chillies – 2-3
Coriander leaves – a handful (optional)
Grated fresh coconut – 2 tbsp (optional)
Salt


Method:

Roast the rava in a kadhai.You can add a tsp of oil while roasting.
Roast for around 3-4 mins until it turns slightly brown. It may take longer. Make sure you don’t burn it.  Generally color and fragrance tell you it is done.
Heat oil in a kadhai. Add mustard seeds and jeera and allow them to splutter.
Add urad dal and crushed ginger piece.
Add finely chopped onion and slit green chillis and fry until the onions are translucent.
Add finely chopped potato, carrot and beans. Add the green peas.
Cover and allow to cook for around 6-7 mins until the vegetables are almost cooked.
Add tomato and cook for another 2 mins until the tomato softens
Add the water to the kadhai.
Add salt and allow the water to boil.
Once the water has boiled, add the roasted rava and cover and cook until all the water evaporates (approximately 3-5 mins)
Once the water has evaporated, cover the kadhai and rest for around 10 mins.
Add coriander and grated coconut and serve hot.
 











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Methi Mutter Milk (low fat)

Bored of making methi the same two ways I always do, I decided to try something new. After googling for a while, I decided to make methi mutter malai. Although, I must say my dish does not live up to its name. I have used no malai. The thought of malai makes me squirm. So it has been replaced by milk in my recipe. Extremely easy to make, this simple change in menu got me out of my boredom. Pleased to add a third way to cook methi in my recipe book.



Ingredients:

Fresh green peas - 3/4 cup
Fresh methi leaves - 2.5 cups
Onion - 1 large
Cashew nuts - 5-6
Garlic - 2 cloves
Ginger - 1 inch piece
Green chillies - 2-3
Milk - 1/2-1 cup
Amchur (dry mango powder) - 1 tsp
Garam masala - 1 tsp
Oil - 3 tsp
Salt

Method:

1) Heat 2 tsp oil in a pan and fry onion, cashew, ginger, garlic and green chillies until the onions are translucent
2) Blanch the methi leaves in hot water for 5 mins and shock them by adding them to cold water immediately
3) Boil or sauté the peas until done
4) Make a paste of the onion mixture along with a tbsp of methi leaves
5) Heat the remaining oil in a pan and add the ground paste
6) Add the peas and methi leaves to the pan. Add 1/2 cup water and all the dry spices
7) Cook for around 5-8 minutes
8) Add 1/2 cup milk and cook on sim for another 8-10 mins or until the methi is completely cooked. Add more/less milk depending on the desired consistency.
Do not cover and cook once the milk is added. Also, do not cook on high once the milk is added.
Serve hot with rotis or rice
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