Wednesday, February 8, 2017

Green peas masala




Green peas masala
Green peas masala


Both fresh green peas and dried green peas has plenty of health benefits like they help in regulating your cholesterol and blood sugar. As it is rich in nutrients, adding green peas to your diet helps in leading a healthy life.

Green peas is known as 'Pattani' in tamil and 'Matar / Mutter' in Hindi. I have made this green peas masala as an side dish for chappathi. It also goes well with white rice. If you are a member of 3, then with the proportion given below, you can use the same gravy for breakfast and lunch or lunch and dinner. That definitely saves your time.

With green peas, you can also try making Matar paneer masala. Here is the recipe link: http://www.ennillam.com/2013/10/mutter-paneer-masala.html

You can also add some cream at the end to this recipe for an extra creamy taste and flavor. Try making this green peas masala at your home and share your feedback in the comments section below.


Ingredients (serves for 6)


Green peas (dried or fresh) - 1 cup [1 cup size = 150 ml]
onion - 1 (medium size)
tomato -  3 (medium size)
cloves - 2
cardamom - 2
bay leaves - 1
cinnamon - 1 small stick of 1 inch size
fennel seeds - 1 tsp
green chili - 1
garlic - 5 - 6 pods
ginger - 1 inch piece
turmeric powder - 1/4 tsp
red chili powder - 1/2 tsp
garam masala - 1 tsp
oil - 6 tsp
kasuri methi - a generous pinch 
coriander leaves - for garnishing
salt - as needed


Method:


  • If you are using dried green peas then soak it overnight. 
  • pressure cook soaked green peas in 1.5 cups of water for 6 - 8 whistles until it becomes soft
  • chop onion, tomato, garlic and ginger. 
  • heat 3 tsp of oil in a vessel and add fennel seeds
  • once it splutters, add garlic, ginger, onion and green chili
  • once onion becomes transparent, add tomatoes
  • cook till the tomatoes become soft
  • cool it down and grind it to a fine paste
  • heat 3 tsp of oil in a vessel and add bay leaf, cinnamon stick, clove and cardamom
  • fry it for a minute and then add grounded paste. 
  • saute it in low flame and then add turmeric powder, red chili powder and garam masala. 
  • add salt. keep the flame in low as the paste will spill out. 
  • saute for a minute and then add 1 cup of water
  • add cooked green peas. ( If you are using fresh green peas instead of dried one, then you can wash and directly add it to the gravy. cook until the peas becomes soft and completely cooked. )
  • crush a generous pinch of kasuri methi and add it to the gravy
  • cook covered until it reaches the gravy consistency. If the gravy is thinner, then simmer it for few more minutes. 
  • finally garnish it with coriander leaves
  • serve as a side dish for chappathi, roti, dosa etc. You can also serve it along with white rice. 

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Monday, February 6, 2017

Raw mango rice



Raw mango rice
Raw mango rice


As the mango season begins, its time to try different mango recipes. Raw mango rice is one of the tastiest south Indian dish that you can make in quick time. Those who love to eat tangy flavored food, then this variety rice is a right choice for them. You can use any mango variety for making this rice.

You can even make this raw mango rice when you have left over rice. This mango rice recipe is quite simple and easy to cook in quick time. Those who want to quickly wrap up in kitchen can try out this mango rice recipe and its one of the best lunch box option for kids and adults.

Raw mango has plenty of health benefits as it is rice in vitamin C. It treats blood, liver and gastro intestinal disorders. It also contain vitamin B which helps you to retain good health. It also helps with indigestion and constipation. It also helps preventing dehydration.

Try this variety rice recipe at your home and share your feedback in the comments below.

Ingredients (serves for 2)


cooked rice - 4 cups [ 1 cup size = 240 ml ]
raw mango - 1 medium size ( when shredded yields 1.5 cups )
small onions / pearl onion - 10 - 15
garlic - 5 -6 pods
oil - 4 tsp
mustard seeds - 1 tsp
fennel seeds - 1.5 tsp
salt - as needed
curry leaves - few
red chili - 5
asafoetida - a pinch



Method:


  • shred/grate the raw mango
  • chop onions and garlic
  • heat oil in a vessel and add mustard seeds 
  • once it splutters, add fennel seeds, asafoetida
  • add chopped garlic, onions, red chili and curry leaves
  • saute till onions become transparent
  • add shredded raw mango and salt
  • saute till the mango becomes soft 
  • add the cooked rice and mix well
  • serve hot with fried veggies


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