Gujarati Matar Kachoris, Green Peas Kachoris

          Gujarati Matar Kachoris, Peas Kachoris has been on my do list for a long time, I have already made and posted the Bengali Kachoris, which are more like stuffed pooris. For today's matar kachoris, we use maida/ all purpose flour for the outer cover and a simple and delicious peas mixture for the filling. When cooked on low heat, these kachoris have a crispy and flaky outer layer and a delicious soft inner filling and taste very good when served with some green chutney or even some tomato sauce..

Potato Curry In A Peanut-Curd Gravy

          Today's dish is going to be another simple and delicious dish with potatoes, Potato Curry In A Peanut-Curd Gravy. I have made curries with a curd/yogurt base, but I liked the addition of coarsely pounded peanuts in the curry. While making the curry, I was thinking that this would also taste somewhat similar to the other curd based curries, but it tasted very different and delicious, might be because of the peanuts. The curry would go very well with rotis, naans or even with a pilaf..

Green Peas Dosa, Pattani Dosai

          Will I ever get tired of eating idlis and dosas, never, and I am always ready to try a new one. Today's dish is yet another dosa, Green Peas Dosa or Pattani Dosa and what better time to make them, than now, when fresh green peas are still in season. I have already posted Moong Dal Dosa, Pesarattu and this Peas Dosa is a slight variation of the pesarattu. This is a very healthy dosa, rich in protein and also, we can make them immediately after making the batter as there is no need for fermentation. If fresh green peas are not available, we can make them with frozen peas too, so make and serve it with some spicy chutney..

Cauliflower With Fenugreek Leaves, Methi Gobi

          I get organic greens 3 days a week, and it's methi/fenugreek leaves one day, so every week I have to cook something with it, sometimes I make sambar, kootu or parathas and then I try to make curries with it along with other vegetables. As much as I like Aloo Methi, now I have started making this Methi Gobi and I like it even better, and we get a good serving of vegetables. It's a simple curry, cleaning the fresh fenugreek leaves and preparing the cauliflower takes the most time, otherwise the curry gets done fast. This goes well with phulkas and rotis or even as a side with some rice and dal/sambar..

Vendhaya Keerai Paruppu Usili, Fenugreek Leaves (Methi) With Lentils

          Paruppu Usili is one of my favorite side dishes, especially with moru kuzhambu, we can make it with many vegetables, the common ones being green beans and cluster beans ( kothavarangai ). I have tried it with other vegetables too, but this is the first time I made it with methi/fresh fenugreek leaves. Since fenugreek leaves have a bitter taste, I also added some green peas and jaggery in the usili and it turned out really good and tasted perfect with rice and Moru Kuzhambu..

Heerekayi Palya, Karnataka Style Ridge Gourd Curry

          I am always amazed at, how the same vegetable is cooked in so many different ways, using different blend of spices across the different states in India. Today's dish, Heerekayi Palya is a Karnataka style curry with Ridge Gourd, Heerakayi in Kannada, Beerakaya in Telugu, Peerkangai in Tamil and Torai in Hindi. It's a simple curry, the vegetable is cooked and sauteed with Palya Powder/ Curry Powder. Since I don't have the curry powder, I have made a small quantity, just enough for this curry. This palya would go very well with rice and dal or even as a side dish for rotis too..

Ragda Patties, Aloo Tikki Chaat

          Ragda Patties/Pattice, this is one of my favorite chaats, it's basically aloo tikkis/potato patties served with dried white peas gravy, topped with different chutneys, onions and sev. Like most of the chaat dishes, if we have the chutneys ( green and sweet ones ) then making Ragda Patties is not very difficult, we can even make the chutneys a couple of days ahead and refrigerate them. I have adapted the recipe from here, it turned out really good and we loved it..

Mushroom And Peas Pulao

          Hope everybody had a nice weekend and all of you mothers out there, a Happy Mothers Day. Today's pulao or pilaf recipe is something that I had jotted down long time back, a mild pulao with mushrooms and peas, but extremely flavorful. The ingredients are very simple, and the process even more simpler, the original recipe used regular basmati rice, but I replaced it with brown basmati, making it a little more healthier..

Green Peas Masala

         Peas Masala is one of the commonest side dishes that is served with rotis, naans or pilafs. It can be made either with fresh green peas or with dried peas, both tasting equally good. I have made today's masala with dried green peas, with some fresh ground masala which gives a nice flavor to this dish. There are so many versions to this dish, this is one of the ways I do it..

Mango And Peas Rice And An Award

          Thengai, Mangai, Pattani Sundal ( meaning literally as coconut, mango and peas chat), a popular evening snack in our beaches, this was what, that was ringing in my ears, when I was thinking about doing something with the single mango sitting in my fridge, begging for my attention. I wanted to do a rice with it, instead of doing it plain, I thought of doing it like the sundal by adding some peas and coconut to it.  The end result was very good , the peas making the rice more colorful and more nutritious too..

Cauliflower And Peas In Mustard Gravy

 

          I have tasted vegetable curries cooked with mustard paste at a Bengali friend's place, liked the taste, it was different from the regular kurmas and gravies, the taste of mustard is very unique. I have added tomatoes in this gravy to suit my taste, almonds and poppy seeds to make the gravy thick, try this out..