Peas and egg curry

The pea season is almost over yes they are available in plenty during the winter months, they are so easy and tasty as well.I stored two zipper bags full of them last year in the freezer and I was surprised at how handy they were at times!

This is one such easy curry to go with your breads.

Potato and peas curry/Aloo Mattar ki sabji

Happy summer everyone :) I had a fun summer vacation and after that long lazy chilled out break we got back home two days back and we had some earth/mind cooling showers both there and here in Chennai :) I'm always thrilled to see rains they give everyone a refreshing energy to one and all.

As lazy as i am in this cosy rainy weather let me give you this comfort food - aloo matar. This is a very common dish which can be made in various ways I'm sure every household has a recipe.This is the way i do it.I had frozen lots of peas during the winter and to my great surprise it was a great life saver on many an occasion. Just peel the peas off the pod and store it in a zipper bag in the freezer remember not the fridge then the peas will sprout :)(thats healthy too yea)

Keeping a boiled potato like wise in the refrigerator(not freezer) always comes handy.Just store it well covered in a covered container or a zipper bag.

You need 

Boiled Potato 1 big
Fresh Peas 1 cup
Oil 2 tablespoons
Cumin seeds 1 tsp
Onions 1 large
Dhaniya powder/coriander powder 1 tsp
Garam masala powder 1 tsp
Garlic crushed 2 pods
Ginger sliced half an inch piece
Lime juice 1 tsp
Salt to taste

- Heat oil in a saucepan, add cumin seeds let it pop.Add the ginger and garlic and saute well.
- Add the onions and fry until translucent.Add peas and let it cook.
- Add the dry masala spices and let it cook well.
- Add the potato and add enough water to allow the gravy to blend well.
- Once the vegetables have cooked well in the spice gravy turn off the heat.

- Serve hot aloo mattar gravy with rotis. phulkas or naan.Don't forget to sprinkle some lime juice before you serve.

Potato and peas curry/Aloo Mattar ki sabji

Happy summer everyone :) I had a fun summer vacation and after that long lazy chilled out break we got back home two days back and we had some earth/mind cooling showers both there and here in Chennai :) I'm always thrilled to see rains they give everyone a refreshing energy to one and all.

Ragda Patties - Potato patties dunked in white pea gravy

Street food in Mumbai is quite unique.My dad used to tell me anyone who earns even a meagre amount can survive on these street food especially vada paav used to priced quite less but now with the sky high prices even vada paavs are pricey.

I had'nt heard of ragda patties or any of the other street food until I went to Mumbai for my further education.I used to be quite amused at these names-usal/misal paav, ragda patties, dhabeli, paani puri, bhel puri, sev puri, etc are some famous chaat foods available on the Indian streets.I can't vouch for the cleanliness though but like they say it tastes best on the streets :)

For this month's blog hop, I had to just view Deeksha's blog and her ragda patties once to be tempted to try it immediately.I made it 3 weeks before time and now i'm waiting to post it!We enjoyed it and was one really filling snack!I made the ragda-peas gravy ahead of time (for lunch) so that i wouldn;t have to be juggling with everything at the same time.The dried white peas came as a surprise because i used to do all sorts of things to mask the pungent smell from the dried green peas.Now the dried white peas are a regular on the shopping list!

Like the name suggests, this dish has to be made in parts and then assembled :part 1: ragda and part 2: the patties- potato patties/cutlets.

For the ragda :

you need

Dried white peas soaked overnight and pressure cooked 1 cup
Onion 1 medium
Tomato 1 large
Coriander powder 1 tsp
Chilli powder 1 tsp
ginger garlic paste 1 tsp
Salt to taste
cumin seeds 1 tsp
Oil 2 tsp
Water as per your need
Coriander leaves/cilantro a handfull

- Pressure cook the peas and once its cooked the peels will float on top, you can remove the peels.Retain the water and drain the cooked peas.
- heat oil in a pan, add cumin seeds and let it pop, add the onions let them fry until soft.
- Add the ginger garlic paste and tomatoes and allow to mash until soft.Add the dried powders and fry well until the raw smell goes away.
- Add the cooked peas and let it cook.Add the water used for boiling the peas to make the gravy as watery as you need.
- Simmer for about 5-7 mins and turn off the heat.
- Garnish with cilantro and serve hot with indian flat breads or steamed rice.

For the patties -  check here - my aloo tikki post.I followed the same procedure except that i shallow fried the patties unlike the tikkis which are deep fried.

Serving the ragda patties:

- In a plate/dish, place the patties/tikkis with the peas gravy on the side or pour it over the tikkies.

- sprinkle onions,tomatoes,cucumber,cilantro and sev.Serve with a sprinkling of green and tamarind chutneys and lime.

- Enjoy the deliciousness of Mumbai Street Food.

Note: I have skipped using green and sweet chutneys you are welcome to add them if you feel so.

Sending this to Blog hop wednesday@Tickling palates, Bon Vivant moments:Savory items@Sumee's culinary bites, Comfort food @Daily cuppa,Anyone can cook





 

Ragda Patties - Potato patties dunked in white pea gravy

Street food in Mumbai is quite unique.My dad used to tell me anyone who earns even a meagre amount can survive on these street food especially vada paav used to priced quite less but now with the sky high prices even vada paavs are pricey.

Peas and Tomato Curry

I had to miss the blog hop for the month of January.I didn't know which was more depressing not having my laptop or blogging :) This month I have been paired with Vidhya, this peas curry wasn;t my first choice.I so wanted to make her red velvet bites but I don't want to go near sweets or bakes now(blame the weather!).

One really simple yet tasty dish I found at Vidhya's Sugar "N Spice  on a day when I was in no mood to cook anything.

 Preparation time : 10 minutes

You need

Peas 1 cup
Onion 1 large sliced finely
Ginger garlic paste 1 tsp
Tomato 2 medium diced into cubes
Cumin seeds 1 tsp
Green chilli 1
Oil 1 tablespoon
Garam masala 1 tsp
Coriander powder/dhaniya powder 1 tsp
Salt to taste
Water as required

Use coconut milk or coconut paste (Coconut scrapped 1 tablespoon and Dry red chillies 1/2)

• Heat the oil in a pan, add the cumin and let it splutter.
• Now add the onions and fry till soft.
• Add the green chillies and ginger garlic paste
• Next add the tomatoes and let it fry till soft.
• Once the tomatoes are soft(not too soft they need to be chunky)
• Add the masala powders and let them fry until the raw smell goes away and it mixes well with the tomatoes.
• Lastly add the peas and enough water(the amount of gravy you need) and cover and cook.Add salt to taste.

• Just before turning off the stove add the ground coconut paste/coconut milk.
• Serve hot with chapatis.

Linking this to Blog Hop Wednesdays @Tickling Tastebuds and Show me your hits@SpicyTreats





Winter vegetables@Recipe Junction


sending this to Murari Anniversary Event@Hema's space

Peas and Tomato Curry

I had to miss the blog hop for the month of January.I didn't know which was more depressing not having my laptop or blogging :) This month I have been paired with Vidhya, this peas curry wasn;t my first choice.I so wanted to make her red velvet bites but I don't want to go near sweets or bakes now(blame the weather!).

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

I miss making bhaingan ka bhartha, haven't come across the big brinjal too often here.So I thought of using the same choice of vegetables for this sabji, and makes a great side dish for our humble chapati!

Here's how i made it...

You need
Brinjals 3 nos chopped in wedges
Peas half a cup
Onion 1 medium sliced
Garlic 5 nos minced
Tamarind pulp 2 tablespoons
Sambar powder 1 tsp
Red chilli powder 1/2tsp
Dhaniya/coriander powder 1/2tsp
Cumin seeds 1tsp
Salt to taste
Oil 2 tablespoons

• Heat oil in a pan, add cumin seeds and let it splutter, add the onions and let it fry until translucent.
• Fry the garlic and then add the brinjals and fry till soft.
• Add the tamarind pulp and let the brinjals cook in the pulp.
• Add the masala powders and fry well.Add about 2 tablespoons of water(so the spices don't burn)
• Add the peas in the end and saute all well.

• Serve with steamed rice and rasam or chapatis.

• You can add the big brinjals instead of the normal sized ones.We like the tangy taste in brinjals , if you do not like it you can skip it and add tomatoes instead.

Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjal and peas Sabji

Ever since the packing-lunch saga started all kinds of ideas keep coming especially on days i have nothing planned out(read already chopped vegetables) for the lunch!Peas make a good accompaniment to any vegetable so i have discovered now.

Peas in a pod - Black and White Wednesday

I missed posting for BWW last week.But ever since I have started sending entries to BWW I'm on the lookout for good food photography.I'm going to take this opportunity to better my self in that area :)

Winter is the time for fresh peas.My LM loves to peel them even yesterday while I was finishing dinner work,she sincerely peeled about a quarter kg of peas for me :) and placed in a plastic bag neatly in the refrigerator!What an angel!

Sending this to BWW@The well-seasoned cook

Peas in a pod - Black and White Wednesday

I missed posting for BWW last week.But ever since I have started sending entries to BWW I'm on the lookout for good food photography.I'm going to take this opportunity to better my self in that area :)

Winter is the time for fresh peas.My LM loves to peel them even yesterday while I was finishing dinner work,she sincerely peeled about a quarter kg of peas for me :) and placed in a plastic bag neatly in the refrigerator!What an angel!

Sending this to BWW@The well-seasoned cook

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!

Green puri with Bhaingan raita

This was an accidental combination that turned out super!

Ingredients

To puri:

Wheat flour 2 cups
Salt as required
Water as much as needed to knead chapati dough.

Knead the above into chapati dough.Keep aside.

For the stuffing:

Peas/mattar ( i used frozen) a bowl full
Cashews raw 5 nos
coriander leaves few sprigs
Green chilli 1
Ginger 1/2 "
cumin seeds 1/2 tspn
Aniseeds 1/2 tspn

-Grind all of the above into an almost smooth filling.Do not add water.

-Make balls of the dough and roll them out flat and take a tspn of filling and seal the dough around the filling and roll into puris.
-Fry the puris until golden brown on both sides and serve with any raita

For the bhaingan(brinjal) raita

Brinjal sliced 1
Turmeric powder a pinch,chilli powder-1/2 tsp,salt as reqd
Onion chopped finely 1 small
coriander leaves few sprigs
yogurt as reqd

-Marinate the brinjal slices with salt,turmeric and chilli powders.Saute it in oil until soft or crispy.
-Add the sauted brinjals,onion,coriander and yougurt and salt as needed.

-Serve the puris and raita :) yummy!