Hare Matar ke Parathe

Green Peas Parathe with dahi and tomato sauce

Preparation time: 15 mins
Cooking time: 15 mins
Serving: 2 person

Ingredients:  
For Stuffing-

Fresh Green peas: 500 gram

Garlic cloves  :3-4 (If you do not like the taste of garlic, you can avoid it. I love the taste of garlic when minsed and sauted well)

Green Chillies chopped: 2

Asafoetida powder :1/4 tea spoon

Cumin seeds: 2 tea spoon

Cumin seeds powder: 1 table spoon

Ginger: 2 inc piece (Crushed)

Turmeric powder: 1/2 tea spoon

Coriander leaves chopped: 1/2 cup

Oil: 2 table spoon (for sauteing the peas and some for making parathas)

Salt 

Sugar: 1 tea spoon

  

For Dough-

Wheat Flour: 2 cup

Ajwain: 1 tea spoon

Oil: 2 tea spoon

Salt: 1/2 tea spoon

Water: as required to kneed a soft dough

Method:

For Stuffing-
1. Keep a pan on the flame and add oil to it, when warm add cumin seeds to it.
2. When the cumin seeds start spluttering add asafoetida powder, chillies, minsed garlic and ginger; keep stirring until nicely brown.
3. Now add the green peas in the mixture of the pan by giving a quick stir.
4. Add turmeric powder and salt to it and add some water also (quantity of water should be as it gets absorbed by the time peas are nicely cooked)
5. Now cover the peas with a lid for about 5 minutes.
6. Check if the peas are cooked to soft, if not cover for another 2-3 minutes with adding some amount of water as required.
7. Now check again if the peas are cooked, if yes add the sugar and mix well.

Bhunta hua matar

8. Now mash the cooked peas with the help of a spatula so the mixture is coarsely grinded and take out in a bowl.
9. Add coriander leaves, give it a mix  and divide them into 6 portions and keep aside.

Green pea filling is ready

  
For Dough-
1. In a bowl take all the ingredients and make a nice soft dough for making parathas.
2. Divide the dough in to 6 equal size portions for making 6 paratha.

Making Parathe-
1. Take a portion of the dough, smoothen it with your palm.
2. Flatten it with the help of your fingers by making a deep space in the middle.
3. Now take one portion of the peas filling and place it in the deep space created by your fingers in the loyi of paratha.

filling in the loyi

4. By folding and spreading the edges of the loyi try to seal the paratha from all the sides so that filling is not seen from any side.

Sealed loyi after filling has been covered

5. After this, place the loyi on a flat surface and flatten it with light fingers so that the filling gets spread evenly all over the loyi.
6. With the help of belan roll the loyi with light hands to make the paratha.
7. Place it over a pan and prepare the paratha by applying oil on both sides till it becomes crispy and golden brown in color.

tave pe paratha

Our Green Peas Parathe are ready to enjoy with Dahi Rayta/ chutney/ sauce/ dip/ salsa (Whatever you like to accompany with)

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Happy Cooking!! :) :)

Aloo Tikki

Aloo Tikki

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 4 person

Ingredients:

For Covering of the Tikki-

Boiled & finely mashed potato: 500 grams

For Stuffing of the Tikki-

Boiled potato and roughly mashed: 300 grams

Green peas: 300 Grams

Chopped Ginger: 3 Inch

Fine chopped green chillies: 2

Turmeric powder: 1/8 tablespoon

Garam Masala: 1/4 tablespoon

Dried mango powder (Amchoor): 1 tablespoon

Chaat Masala: 1/8 tablespoon

Cumin seeds: 1/4 tablespoon

Refined Oil: 2 tablespoon

Salt: to taste

Desi ghee/refined oil: for shallow frying the tikkis

For garnishing of the Tikki-
Imli ki Khatti Meethi Chutney
Hare Dhaniye ki Chutney
Dahi Rayta
Grated Salad of Radish & Carrot

Method:
 For Stuffing of the Tikki-
1. In a pan take oil, add cumin seeds as they splutter add ginger and chilli to it keep stirring.

2. Add peas and salt to it and little bit of water for them to cook nicely, let the peas cook on simmer.

3. When the peas are soft and moist add mashed potatoes and all the condiments.

4. Keep sauteing the mixture until a nice aroma has spread in the kitchen.

5. Garnish the mixture with chopped coriander leaves and keep aside to cool down at room temperature.

Aloo tikki stuffing mixture

Making the Tikki-

1. Grease your palm with some oil.

2. Take 2 spoonful of mashed potato prepared for making the covering of the tikki in your hands.

3. Now flatten it and make space for the stuffing in the center.

4. Put 2 tablespoon stuffing at the center of the flattened covering of aloo and start folding it in such a way that the covering covers the stuffing from all the sides.

5. When all the tikkis are made place them on the a tava and add oil from the sides of the tikki.

6. Keep shallow frying the tikkis till they are nice crisp and golden brown.

7. Take the tikkis out on serving plate and decorate with Dahi Rayta; Imli ki Khatti Meethi Chutney; Hare Dhaniye ki Chutney and Grated Salad of Radish & Carrot.

Enjoy the Crisp,Hot and Delicious Tikkis- Home made :)
please try thsese tikkis at home and let me know how it made you feel delighted :)

A simple, yet perfect dinner!!

Corn ki sabzi, chane ki daal and chapati...

Preparation time: 20 mins
Cooking time: 30 mins
Serving: 3 person

Ingredients:
For Corn ki Sabzi-
Corns- 100 gms
Green peas- 50 gms
Capsicum- a 3inch piece
Onion- 1 big sized
Carrot- a 3inch piece
Tomato- 2 medium sized
Cumin seeds- a pinch
Mustard oil- 3 table spoon
Green chillies- 1 (You can add more if you like spicy veggies)
Ginger garlic paste- 1 tea spoon
Coriander Powder- 1/2 table spoon
Chaat Masala- 1/2 table spoon
Turmeric powder- 1/2 table spoon
Salt to taste
Fresh coriander powder for garnishing

For Chane ki Daal-
Chana Daal- 100 gms (soaked for 30 minutes)
Onion- 1 small sized
Garlic- 1 clove
Cumin seeds- a pinch
Desi ghee- 2 table spoon
Turmeric powder- 1/5 table spoon
Garam Masala- 1/4 table spoon
Jaggery (Gud)-  1 centimeter piece
Dried red chilly- 1
Bay leaves- 2
Salt to taste

Method:
For Corn ki Sabzi-

1. In a pan take oil and when the oil is warm enough add cumin seeds and chopped chillies to it. As the cumin seeds start cracking add ginger garlic paste to it and fry. Then add finely chopped onion, capsicum, carrot to it and saute well.

2. Now add turmeric powder, coriander powder and salt to it and mix well.

3. Add corns and green peas to it and fry with continuously stirring.

4. When the sides of the pan start leaving oil, add grated tomatoes to it and mix nicely.

5. Add 3/2 cup water and cover with a lid, let it cook for the corns and pees to get soften.

6. Check after 4-5 minutes, if the water has reduced to 1 cup & corns have turned soft switch the flame off. Add the chat masala on top and stir gently and again put the lid.

7. After a minute or so take the vegetable out in a serving bowl and garnish with fresh coriander leaves.

For Chane ki Daal-

1. Put the soaked chana daal in pressure cooker with adding turmeric powder, jaggery, salt and water to it. Pressure cook it for about 6-7 minutes, when done keep it aside.

2. In a separate pan start making a tempering for daal. For this add desi ghee to the pan when it starts getting warm add cumin seeds, bay leaves and red chilly to it.

3. When the seeds start cracking add finely chopped garlic to it.

4. As the garlic starts turning pink add onion slices to it and saute well till it turns golden brown and add garam masala to it.

5. Pour the cooked daal into this tempering and mix well.

6. As it comes to a boil take it out in a bowl and garnish with a piece of butter on top and coriander leaves.

 

Enjoy the sabzi & daal with hot and soft chapatis!!
A perfect ghar ka khana :)

Nimona

Nimona is ready

It is a curry made of Green Peas, tastes yummy with steamed rice.

Preparation Time: 10 minutes 

Cooking Time: 20 minutes 

Servings: 2 Person 

 

Ingredients:  

Green Peas: 1 Cup
Potato: 1 medium sized
Urad Daal Badi: 2 medium sized
Onion (use green portion of spring onion if available): 1 small sized
Garlic: 2 clove
Green chillies: 2                                                                                           

Turmeric Powder: 1/4 teaspoon
Fresh Coriander Leaves: 40-50 twigs
Cumin seeds:1/2 teaspoon
Asafoetida (Heeng): A pinch
Mustard Oil: 4 teaspoon
Ghee: 1 teaspoon
Salt to Taste 

Coriander leaves & spring onion greens for garnishing  

 

Method: 

1. Blend 3/4 cup of the green peas, onion, garlic, green chilies, coriander leaves together in a grinder, keep the mixture in a bowl.  
2. Keep 1/4 cup of peas aside to be used later. 
3. Slice the potato in shape as you wish (I have cut them into thin wedges). 

4. Pour the mustard oil in pan. When it gets warm add cumin seeds as it starts cracking add Urad Daal Badi. 

5. Fry the badi till it turns crisp red, drain it away and keep in separate plate. 6. Now to the hot oil add heeng and potato wedges immediately. 

7. Fry the potatoes for 1 minute. 

8. Now add the mixture prepared in blender to the pan and add turmeric powder and salt into this. 

9. Keep stirring the mixture till it leaves oil at the sides of the pan. 

10. Add the 1/4 cup peas and fried urad daal badi to it that had been kept aside and fry for 30 more seconds. 

11. Add 2.5 cup water when the mixture has been fried well and it spreads a nice aroma in your kitchen. 

12. Let it get cooked by putting a lid over the pan. 

13. Check after 5-7 minutes if the potato is cooked properly and the gravy has been reduced to 1.75 cup only. 

14. Stir well. Garnish with spring onion and a small coriander leaf twig.  

Serve hot with steamed rice after pouring a spoon full ghee over it.

Note: You can use Black Chick Peas (Kala Chana) pr Green Chick Peas (Hara Chana) or Water Chestnut (Singhara) in place of Green Peas to change the flavor and add variety to your food.

Thank You for reading it!!!

Hope my first blog is liked by you....

Shall wait for your feedback :) :)