Mattar (Green Peas) is one of the vegetables which most people don’t love to eat. It is always a task at hand to make them have sabzi or gravy made from it. I personally don’t like them too. You can always find a pile of peas in my dish at the end of supper 😉 My mother in law found out a very simple and not easily detectable way to eat matter; Mattar Paranthe.
- Mattar (Green Peas) – 2 cups
- Wheat Flour – 1 cup
- Soy Flour – ¼ cup
- Boiled oil (Mohan) – ½ cup
- Green Chili – 5 nos.
- Ginger – ½ inch
- Coriander Cumin Powder – 2 tblspn
- Lemon – ½ nos.
- Fennel Seeds (Sauf) – 1tspn
- Whole Cumin – 1 tspn
- Carom Seeds (Ajwain) – a pinch
- Salt – to taste
- Boil Mattar in a bowl with little water for around 10 mins. Take care it should not get overcooked.
- Take the boiled matter, green chili and ginger into a mixer and grind them into a fine paste.
- Now take this paste into a wide mixing bowl and add both wheat and soy flour to it.
- Now add all the species as mentioned above in the ingredients list.
- Mix everything with your hand to form dough. If you think the matter paste is not enough to bind the flour into dough, then you can add little by little more water till you knead it into fine dough. Make sure the dough is not too hard or too soft.
- Heat a non stick tawa.
- Make small equal sized balls out of the dough and roll each ball into a thick/thin roti (as per your preference).
- Carefully transfer the parantha on the tawa and cook for few seconds. Apply little ghee/oil and flip the parantha. Apply ghee/oil on the other side too and cook, turning sides, till both sides are equally golden.
- Transfer onto a serving plate and serve.
You can serve matter parantha with plain curd, raita or makhan. I served it with tamatar shorba in breakfast to my husband. He loved the combination. I have already shared its recipe before on our blog. Click to see the recipe of Tamatar Shorba.
Till then keep cooking!!
Aloo Paratha is a very important part of Punjabi cuisuine. Whenever I used to visit my mom during holidays, she would ask “kya khayegi” and the first dish which used to strike my mind is ‘Aloo ke parathe’. I just cannot forget those yummy mummy days!! Love you mom 🙂
Ingredients For Stuffing:
- Potato – 5 medium size (boiled, peeled and mashed)
- Cauliflower – ¼ cup (grated and squeezed)
- Onion – 1 medium (chopped)
- Raddish – ¼ cup (grated and squeezed)
- Green Chillies – 2 nos (cut into small pieces)
- Ginger paste – 2 tsp
- Salt – to taste
- Coriander powder – 2 tsp
- Red Chilli Powder – 2 tsp
- Dry Mango powder – ½ tsp
- Coriander leaves – few chopped
Ingredients For Dough :
- Wheat Flour – 2 cups
- Knead the soft and smooth dough with enough water. Keep it aside for fifteen minutes.
- Divide the dough into six equal proportions.
- Take a bowl. Add boiled potatoes, cauliflower and raddish. Mix them well.
- Add chopped onion, green chilli and ginger paste.
- Further add salt, red chilli powder, dry mango powder and coriander powder. Mix well. Add coriander leaves and mix.
- Divide the stuffing into six equal proportions.
- Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Again roll out into a circle.
- Cook on a hot griddle (tava), using a little olive oil, until both sides are golden brown and properly cooked.
- Repeat with the remaining dough and stuffing to make other parathas.
- And the delicious Aloo paratha is ready !!
I love Aloo Paratha served with raita !!!! Its just irresistable!!
It can also be served with homemade butter or clarified butter (ghee) or pickle or green chutney!!
Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)
Here we go,
- All purpose flour (Maida) – ½ cup
- Wheat Flour – ½ cup
- Semolina (Rawa) – ¼ cup
- Oil – 1 tsp
- Salt – to taste
- Water – 1 cup
- Green Peas (boiled and semi mashed) – 1 cup
- Ginger Paste – ½ tsp
- Green Chilli – 1 small
- Red Chilli Powder – ¼ tsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – ¼ tsp
- Fennel Powder – ¼ tsp
- Chaat Masala – ½ tsp
- Dry Mango Powder – ½ tsp
- Cumin Seeds – ½ tsp
- Gram Flour – 2 tsp
- Salt – To Taste
- Take a big bowl and sift the maida and wheat flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
- Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
- Add all the dry spices and sauté for two minutes.
- Add gram flour and sauté for another minute. Allow it to cool at room temperature.
- Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.
Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!
This can also be used as side dish for lunch.
Last year I went to Ladakh on a tour. During that tour we visited a place named Nubra Valley. There were small huts made of bamboo sticks. A different place to visit. Well the chef of the kitchen was very friendly and after almost 10 days we got an opportunity to eat home made food. The chef gave us an opportunity to cook with him. And this recipe is from his kitchen !!
- Paneer – 150 gms (cut into one inch cube)
- Peas – one cup
- Onion – 2 big (cut into pieces)
- Tomato – 2 big (cut into pieces)
- Green Chili – 2 nos
- Garlic cloves – 7-8 nos
- Ginger – 1 inch piece
- Cumin seeds – ½ tsp
- Cardamom powder – ½ tsp
- Salt – to taste
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Red Chilli Powder – 2 tsp
- Garam Masala – 1 tsp
- Milk – 1 cup
- Butter (fat free) – 2 tsp
- Olive oil
- Heat two tablespoon of olive oil in a non stick pan. Add little salt, a pinch of turmeric powder, ½ tsp red chilli powder. Put paneer pieces . Sauté light handedly and cook for two minutes. Close the flame.
- Boil a glass of water in a pan. Put the peas in the boiling water and keep it aside for fifteen minutes. This will make peas little soft.
- Heat two tablespoon of olive oil in a non stick pan and add jeera, green chilli, garlic cloves and ginger. Sauté for a minute and add onion pieces. Saute for another two minutes and add tomato. Add salt, turmeric powder, coriander powder, red chilli powder, garam masala, cardamom powder. Saute till you get nice aroma and color of all the spices. Let it cool.
- Add this point add a few drops of cooking red color (this is optional, I generally do not use any colors).
- Now transfer the mixture in a grinder and add milk.
- Heat butter in a nonstick pan and pour the mixture from the grinder. If the mixture seems to be little thicker you can add more milk. Sauté for two minutes and add peas.
- Let it cook on slow flame with covered lid for next ten minutes. Saute in between.
- Add paneer pieces, sauté for one minute and close the flame. Garnish with chopped coriander leaves.
- Peas Paneer is ready !! 🙂
Serve hot with Naan, kulcha or paratha!!
Tamatar Shorba is not a soup, it is a gravy which can aptly be combined with rice, parantha, dosa or work just as drink. It is a gravy which can easily be made in no time when you dont want to cook much and is tasty to eat.
For today’s breakfast I have combined it with Mattar Parantha, a combination my family likes.
- Big Tomato – 5 Nos.
- Thick Coconut Milk – 1 cup
- Garlic – 5 cloves, finely chopped
- Green Chili – 2 nos.
- Corn Flour – 1 tspn
- Whole Cumin – 1 tspn
- Curry Leaves – a sprig
- Black Pepper powder – 1 tsp
- Butter – ½ tbsp
- Salt – to taste
- Boil tomato in a bowl with little water for around 10-15 mins. Take care it should not get overcooked.
- Once boiled, let tomato cool down for few minutes. It’s necessary so that the hot tomato will not splutter on you when it will be grinded.
- Transfer tomato into a mixer and grind them into a thick fine paste.
- In a pan melt the butter on a low flame and then add cumin seeds and curry leaves.
- When they splutter add garlic and green chili. When garlic turns light brown add grinded tomato paste and coconut milk to it. Add salt to taste and black pepper.
- Meanwhile in a small bowl take corn flour and add a spoon or two of water to make
- paste. Pour this paste into the tomato gravy and let it cook till single boil.
- Note that tomato is not pressure cooked. Pressure cook will make them too soft, while boiling them in an open bowl will make them soft enough for our gravy.
- I have not sieved the grind-ed tomato paste because tomato skin will not come out as it comes out during pressure cooked tomato.
- Do not grind the tomato while they are very hot, they might come flying on you.
- You can use freshly grind-ed pepper powder which gives a unique flavor to the gravy.
Serve the shorba hot with Dosa, Parantha or Rice. You can garnish it by adding chopped coriander leaves on the top.
Small Onion Samosas, give remembrance to college canteen. You can locate these samosas at railway station, Tea stalls and of course the canteens. Onion Samosas have very crisp exterior with spicy onion filling which make it an addictive snack.
Here we go with the recipe,
- All purpose flour (Maida) 1 cup
- Wheat flour ¼ cup
- Rice flour ¼ cup
- Lemon Juice 2 tsp
- Ajwain 1 tsp
- Salt ¼ tsp
- Onion 2 large (sliced)
- Green Chilli 2 chopped
- Beaten Rice ½ cup grounded
- Coriander Leaves few chopped
- Red chilli powder ½ tsp
- Salt To taste
- Flour glue ¼ cup maida mixed in little water, thick consistency
- Take a bowl, mix flour, salt and lemon juice. Add warm water, to make a smooth but stiff dough. Cover with a damp cloth and keep aside for half hour.
- In the meantime we will prepare the filling. Heat oil in a small wok. Add sliced onions and saute on low flame for 4 to 5 minutes. Add red chili powder and mix well. Turn off flame. Add the beaten rice and coriander leaves and mix well. Add salt when we start stuffing the samosas.
- Make the lemon sized balls from the dough. Roll out two balls into a thin rotis. Sprinkle some oil on one roti, placing second roti on it, and again rolling them to a thinner roti.
- Heat the griddle and place a roti on it and allow it to cook on each side. The roti should be semi cooked. Remove the roti from the griddle and slowly separate the two rotis. Similarly prepare all the rotis.
- Divide each roti into two halves. Put some glue on the border of semicircular portion of the roti. Fold it to make a cone. Fill with the onion mixture. Seal the samosas again with the glue. Let them rest for half hour. The samosas are ready for frying. (see below pic)
- Deep fry the samosas on medium flame until crisp and light brown.
Crispy onion samosas can be served with ketchup, coriander chutney, or simply with a cup of tea!!
Chutney is as important in a meal as is the main meal. Today’s recipe is a very often-ly done chutney in our Maharashtrain house and is very simple to make. People who love garlic, this is the chutney for you. 🙂
Here’s the recipe:
- Coconut 1/2 grated
- Big Lasoon 5-6 pieces
- Mint Leaves (Pudina) 3-4 medium sprigs
- Lemon 1/2 no.
- Green Chili 4 no. cut into large pieces
- Olive Oil 1/2 tablespoon
- Curry leaves 1 small sprig, finely chopped
- Black Mustard seeds (Rai) 1 teaspoon
- Salt to taste
- Take grated coconut, garlic, mint leaves, green chili, salt and put them in a mixer. Squeeze the lemon in the mixer over the ingredients. Grind them together to form a paste. Set the paste aside in the serving bowl.
- Take a small pan and add olive oil. Heat the oil and add black mustard seeds and curry leaves. Let it splutter.
- Now pour it over the ready coconut garlic chutney as dressing.
Ready! Serve it with hot Idlis / Wadas / Dosas.
- If the chutney after grinding is thick, then you can add little water to make it flow. But when you add water, do grind the content again for water to assimilate uniformly.
- Also, if you add water to the chutney, you will need to finish it within 2 days. Else it can last for 4-5 days.
Hope you guys like it and Happy Cooking 🙂