Mattar Paranthe

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.

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Ingredients:

  •  
  • 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

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Method:

  1. Boil Mattar in a bowl with little water for around 10 mins. Take care it should not get overcooked.
  2. Take the boiled matter, green chili and ginger into a mixer and grind them into a fine paste.
  3. Now take this paste into a wide mixing bowl and add both wheat and soy flour to it.
  4. Now add all the species as mentioned above in the ingredients list.
  5. 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.
  6. Heat a non stick tawa.
  7. Make small equal sized balls out of the dough and roll each ball into a thick/thin roti (as per your preference).
  8. 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.
  9. 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!!

Cheers,

Nidhi

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Mix Vegetable Pulao

Hi,

Vegetable Pulao is the beginners recipe as it is very simple and easy to cook. It is a healthy dish as it contains lot of vegetables of different colors. Whenever I feel I am running short of time and also wish to cook something tasty then Vegetable Pulao is my choice!!!!

Pulao 1

Ingredients:

 

  • Rice (Basmati preferred)    1 cup (soaked for half hour))
  • Cauliflower                       5 florets
  • Green peas                      ¼ cup
  • Capsicum                        ½  sliced
  • Carrot                             1 big (cut into small pieces)
  • Potato                             1 medium (cut into pieces)
  • Beans                              6 nos ( cut into long slits)
  • Onion                              1 medium (cut into long slits))
  • Green Chillies                   2 nos (cut into small pieces)
  • Ginger garlic paste            2 tsp
  • Cloves                             2 nos.
  • Bay leaf                           1nos.
  • Cumin Seeds                    ½ tsp
  • Salt                                 to taste
  • Turmeric powder               1 tsp
  • Coriander powder              2 tsp
  • Red Chilli Powder              2 tsp
  • Dry Mango powder            ½ tsp
  • Coriander leaves             few chopped

Pulao 3

Method:

  1. Take a Pressure cooker. Heat 2 tsp oil and add bay leaf and cloves. Allow to splutter.
  2. Add onions and garlic ginger paste. Saute on medium flame till onion turns light brown.
  3. Add all the vegetables and dry spices along with drained rice. Mix well and saute for two mins and add two cups of water. Bring it to boil.
  4. Pressure cook for two whistles approx 5minutes.
  5. Once the pressure releases, open the cooker and garnish the pulao with chopped coriander leaves.

Serve hot with Raita and beetroot raddish salad!!!!

Mix Vegetable Pulao can also be served with curry / gravy such as paneer butter masala, kadhi etc!!!!

Hope you liked it!! Enjoy Cooking!!!!

Cheers,

Nancy

Kala Chana Kabab

Hi,

Today I am starting with Kala Channa Kababs. I am always on a lookout to cook a healthy recipe for breakfast and snacks. These are the two meals when families tend to eat unhealthy and ready meals which are very easy to cook but may contain less or no nutrients. Today’s recipe is very easy to cook and full of nutrients.  I saw this recipe first on a famous food blog and decided to try it. It turned out extremely wonderfull and delicious. Today I am here with a little different Kababs made of kala c hanna and veggies…

Kala Channa Kabab 1

Ingredients:

  • Kala Channa / Black Chickpeas    250gms (boiled and mashed)
  • Cauliflower                                        ½ cup (grated and squeezed)
  • Green peas                                        ¼ cup (boiled and mashed)
  •  Onion                                                 2 medium (chopped)
  • Green Chillies                                    2 nos (cut into small pieces)
  • Ginger garlic paste                           2 tsp
  • White sesame seeds                         2tsp
  • Salt                                                      to taste
  • Turmeric powder                             1 tsp
  • Coriander powder                            1 tsp
  • Red Chilli Powder                            2 tsp
  • Coriander leaves                               few chopped
  • Besan                                                  4 tsp
  • Oil                                                        to fry

Method:

  1. Take a large bowl and mix all the ingredients except oil.
  2. Divide the mixture into 10 round balls and set aside for ten minutes. Press lightly each ball between the palms.
  3. Heat Oil at medium flame for deep frying. Fry the kababs till crisp and golden brown.

Kala Channa Kabab 2

Generally kababs is considered as non vegetarian dish however these kababs are equally delicious and healthy.

Serve hot with green chutney or tomato ketchup along with onion salad in morning or evening breakfast!!

This can also be used as side dish for lunch.

Hope you will enjoy cooking it.

Cheers,

Nancy