Matar Poha | Peas Poha - Vegan breakfast

 Poha (Flattened rice) is a versatile ingredient used for breakfast or a quick evening snack all over India. 

During winters fresh green peas are available in plenty and I use them in my cooking a lot.

Peas Poha is one such favorite breakfast at home where lot of fresh tender peas are used as a part of the recipe. Poha is seasoned and tempered with simple Indian spices that makes it very tasty and flavorful .

Choora Matar or Chooda Matar is a variant of Peas Poha that is very popular in Northern India especially UP and Bihar and is a purely No Onion No Garlic snack .

Matar Poha can be made with or without onions depending on your taste . If using onions, saute them after you splutter the mustard seeds and curry leaves until the onions turn soft and then add in the poha .

Some delicious Poha variants which can be easily prepared for breakfast / lunch boxes and also as Prasadam .

Tomato Poha

Chooda Matar

Batata Poha 

Puli Aval /Gojju Avalakki (Karnataka Special)

Gopalkaala / Dahi Poha (Janmashtami Special)

Poha Kheer with Milk 

Poha Kheer with coconut milk (Vegan) 

Preparation Time - 10mins

Cooking Time - 8 to 10mins

Complexity - Simple 

Serves  - 2 to 3

Ingredients 

2 cups medium thick Poha/Flattened rice 

2 to 3 green chillies 

1/2 cup boiled peas 

Small piece ginger finely chopped 

1 tsp mustard seeds

Pinch of asafoetida

Pinch of turmeric 

2 tsp lemon juice

Salt as needed 

Pinch of sugar

2 tbsp oil

Few curry leaves 

Method 

• First and foremost ,sieve the poha and get rid of small dust and other unwanted particles.
• Wash the Poha under running water in a colander and let it sit for 5 to 6 mins . This step is very important.  If there is too much water in the poha ,it will become a mushy mass and we don't want that .
• Meanwhile, heat the oil in a thick kadai /wok.
• Splutter the mustard seeds ,followed by curry leaves, ginger ,turmeric powder and asafoetida. 
• Mix in the washed poha ,sprinkle salt and mix it well .
• Add in the boiled peas, sprinkle some water and cook covered for 3 to 4 mins till the poha becomes soft and well cooked. 
• Turn off ,open the lid, add sugar ,lemon juice and give it a quick mix ,serve hot with a garnish of freshly chopped corriander. 
• You can sprinkle some namkeen farsan/crispies for an added crunch .

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Month of January we are going "Vegan" in our food bloggers' group Shhh Secretly Cooking Challenge . A wonderful theme suggested by Radha as January is also celebrated as a Vegan Month in some parts of the world .  My partner for this month is Preethi of Preethi's cuisine. Preethi gave me lemon juice and ginger as secret ingredients which was used in this flavorful aromatic Matar Poha while Preethi made a yummy  and healthy Tofu Bean Stir fry with sesame oil and rice flour being the secret ingredients I suggested to her. 

Radha has prepared a lipsmacking Jackfruit Kofta Curry which is a classic innovative recipe and that too purely plant based ..

Beach Sundal | Thenga Maanga Pattani Sundal - What is Beach Sundal? ,

 Beach Sundal or Thenga Maanga Pattani Sundal is a popular Street food sold in the Beach of Madras present day Chennai . Everyone who visits the beach definitely will enjoy either this Beach sundal or the spicy and crunchy Vazhakkai Bajjis from the shacks at the shore .

Boiled yellow peas tempered with mild spices and seasoned with lot of chopped mangoes and grated carrots makes it a perfect snack to munch on while you enjoy the cool breeze.

Madras has a natural Beach shoreline of 6kms making it the longest beach of the Country. Beach is known as Marina Beach and is always buzzling with people and various beach related activities all day long. The most common site is the vendors selling this yummy snack Thenga Manga Pattani Sundal which is very very tasty and flocks of people playing on the shore as well as enjoying the lashing waves . 

The 6 km long promenade is a walker's paradise where we can see regular set of senior citizens , walking group friends, having a nice stroll as well as catching up some good time with friends .

Bird's eye view of Marina Beach and Chennai City as seen from the Light House

When the theme for this month's Shhh secretly cooking challenge was announced as Mango ,I instantly decided that I should make this Thenga Manga pattani sundal and Preeti my partner for this month gave me oil and green chilly as the secret ingredients which fit in perfectly to make this recipe. Preeti has dished out creamy and delicious Mango Shrikand with jaggery and pista which were her secret ingredients suggested by me .

This sundal is also popular during the Navaratri season and prepared as prasad on one of the 9 days . If raw mangoes are not in season you can skip that particular ingredient and make this healthy sundal.

Soaking Time - 8 to 10 hrs
Preparation Time - 15 mins
Cooking Time -  20 to 30 min
Complexity  - simple 
Serves - 3 to 4

Ingredients 

2 cups dried yellow peas 
1 medium chilli finely chopped 
3 tbsp finely chopped mango 
1/4 cup grated coconut
1/2 carrot grated 
Salt as needed 
1/2 tsp mustard 
Few curry leaves
2 tsp oil
Asafoetida/hing as needed 
Fresh corriander chopped 

Method 

• Wash and soak the dried yellow peas overnight or for min 8 hrs .
• Throw away the soaked water, wash it once again and pressure cook with a little salt and 5 cups water for 4 or 5 whistles on medium flame.  Release the pressure naturally and check if the peas are well cooked .If you take a boiled pea and mash it between the fingers it should get mashed easily and you shouldn't be feeling the hardness . If the pea appears hard cook for 1 or 2 whistles more .
• Drain the water through a colander and let the peas cool down .
• Meanwhile,heat oil in a kadai, temper the mustard seeds followed by the curry leaves, green chillies and asafoetida. 
• Add in the chopped mangoes and saute for a few seconds and then tip in the boiled peas ,mix it properly ..adjust salt if needed . Cook covered for a min just for the mango flavor to be absorbed into the peas.
• Lastly add the grated carrots, coconut, fresh corriander and give a quick mix . Turn off the stove .
• Delicious and tasty sundal is ready .

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Simple North Indian Thali

 Some days I am in the mood for an elaborate cooking while at times I hardly feel like stepping into the kitchen to cook up a meal.  Today was one such day when I felt like cooking something different from the usual South Indian menu .

After continuous rainfall for the last few days and a severe dip in mercury levels ,we saw a little sun shine this morning and I set my mood for some elaborate cooking to pep up the mood and prepared this quick and delicious North Indian style menu which can be easily put together in about an hour .  This combination of menu comes very handy when you have to prepare lunch or dinner in short notice for guests .

The entire platter is Saatvik meaning sans Onion & Garlic and hence doubles up even as a Prasad/ Bhog Thaali as well. 

On the Platter ,

Sheera / Sooji Halwa 

Aloo Tamatar Sabji / Potato Tomato Curry

Masala Matar Pulao  / Spiced Peas Pulao 

Hot Fulkas 

Masala Chaas  (video post)

Roasted Papad

To further elaborate this thaali, you can also make Boondi Raita , Moong Bhajjiya , Sweet Corn Salad .

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Masala Puri | Masal Puri - Karnataka Spl Street Food

Masal Puri as it is coloquially called is a street food which originated in Karnataka and famous across the southern states of Tamil Nadu,Kerala , Andhra and slowly gaining popularity with street food Lovers . Masala Puri can be called as a close cousin of Ragda Puri which is another popular street snack served in Bombay where the ragda is prepared using Yellow dried peas. 

The speciality of Masal Puri is the tasty Masala which is prepared  by soaking the dry green peas and the cooking it with a blend of spices.  This piping hot spicy masala is poured over crushed puris and garnished with some sweet and spicy chutneys along with chopped onions , tomatoes, grates carrots and finally and handful of crunchy mixture /farsan is spread over the chaat and served.  

The melange of flavors and the warm masala over the crunchy puris which have become partly soggy is a feast to the taste buds and you must eat it atleast once to know what it feels like .

Doesn't all this description get you drooling and make you want to have a bite right away ?

Well, worry not with a little pre preparation you can prepare this lip-smacking Masal Puri at home and enjoy with your family and friends. 

Some of the famous lip-smacking street food recipes on my blog which you would love to try 

Masala Papad 

Frankie / Aloo Roll 

Bhelpuri - Mumbai Style 

Cheese Grill Sandwich 

Pani Puri 

Pav Bhaji 

What are the main elements that go into Masal Puri ? 

• Masala made using soaked green peas . There can be many ways to do this, but I will share the recipe which we all like at home and is closest to what we have had food joints . You can make your permutations and combinations by adjusting the spice levels or even use mixed sprouts instead of just soaked green peas .
• Pani Puris to be crushed and use while preparing Masal Puri.
• Chutneys  - Green chutney and Sweet Chutney 
• Finely chopped onions, tomatoes ,cucumbers and some grated carrots .Skip onion for the satvik version
• Handful of spicy mixture of farsan and some roasted groundnuts 

Soaking Time - 8 to 10 hrs 

Preparation Time - 20 mins 

Cooking Time - 40 mins

Complexity -  Simple 

Ingredients 

100 gms soaked dry green peas

1 medium size potato  boiled and peeled

2 medium tomatoes chopped 

1 small cucumber chopped 

1 small carrot peeled and grated 

1 medium onion finely chopped (optional)

1 cup spicy mixture or farsan

10 to 15 fried pani puris (or as much as you need)

2 tsp garam masala powder

1/2 tsp red chilli powder 

1 tsp dhaniya powder

Salt as needed

Finely chopped coriander

2 tsp oil 

1/2 tsp jeera 

2 green chillies finely chopped 

Finely chopped ginger 

Method 

How to prepare the Masala ?

• Pressure cook the soaked green peas with some salt until it is soft and slightly mushy.
• In a pan , heat oil splutter the jeera and fry the green chillies and ginger . 
• To this add the dry masalas (garam masala, red chilli powder, dhaniya powder) and fry on low heat for 30 seconds taking care not to burn it.
• Pour the boiled peas along with the water to this spice mixture along with potato crumbled and mix it well.
• Add about 2 cups of water and adjust salt if needed and bring it to a nice boil. The masala should have pouring consistency.  
• Garnish with coriander and keep aside. 

Preparation of Chutneys 

Meetha /Dates Tamarind chutney
8-10 dates - remove the seed or use seedless

lemon sized tamarind
2-3 tablespoon powdered jaggery
1-2 tsp roasted jeera powder
1/2 tsp red chilli powder
pinch of salt.

Method

• In a big vessel, add the dates and tamarind with 1/2 cup water and bring to a boil for 5 mins. Let it cool well.
• Put them in a blender and grind it well and sieve it through a strainer.
• To this thick extract, add the jaggery , red chilli powder,salt,jeera powder and about  1 cup water and bring it to a slight boil .
• Once it cools down, you can refrigerate this chutney.

Theekha (Spicy Green) Chutney 

half a bunch fresh corriander / cilantro
1/4 bunch of pudina / mint
Few cashew nuts or raw peanuts
3-4 green chillies
1 tbsp lime juice
salt as per taste
pinch of  black salt
Pinch of sugar

Method

• Blend all the ingredients except salt and black salt in a blender / mixie with minimal water only if needed.The lime juice does the needful.
• Finally add the black salt and normal salt and mix well.
• Store and refrigerate in a dry air tight container and use a dry spoon for prolonged shelf life.

How to assemble the Masalpuri /Masala Puri?

• Crush about 6 or 7 pani puris on a plate. 
• Pour about 2 to 3 ladles of the warm green peas masala over it and a few spoonful of sweet and spicy chutney.
• Spread the chopped tomatoes, onions , cucumber, grated carrot and spicy mixture. 
• Lastly garnish with fresh coriander and roasted peanuts for extra crunch.
• Enjoy it warm with a cup of Masala Tea .

Masala Peas Pulao (pulav) / Masaledar Matar Pulav (pulao) - can be vegan !!

Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .

This masala Peas pulav can be packed for lunch box and is also a very good pot luck party choice of menu. Bulk quantity of masala Peas Pulao can be easily made by proportionately doubling or tripling the ingredients.  It will be an instant hit with kids as well as adults.

Making Masala matar pulao ,doesn't need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time

 So ironical, that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. 

Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.

 I served masala matar pulao with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well. Gujrati style Kadhi pairs really well with this masala pulao. 

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins

Cooking Time - 20 mins

Complexity - Simple

Serves : 2-3

Ingredients

1.5 cups rice  preferably Basmati Rice 

3/4 cup fresh peas or frozen peas

2 green chillies finely chopped

1 tsp jeera

1 tsp ginger paste / finely grated ginger

2 bay leaves / tej patta

small stick of cinnamon/ dalchini

2 -3 cloves / lavang

1-2 cardamom / elaichi

1 tsp garam masala

1/2 tsp turmeric powder

fresh corriander and pudina 

2 tsbp oil

1 tbsp ghee (skip if vegan) 

salt as needed

Method

• Wash the rice well and soak it in water for about 15 mins and then drain .
• Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
• In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
• Now , add in the green chillies and ginger and fry it well.
• Add the peas, garam masala, haldi , salt and give a quick toss.
• Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
• As soon as the water boil, add the drained rice and mix well and close the cooker lid.
• Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
• Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
• Add finely chopped corriander and mint just before serving and serve it hot .

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Choora Matar | Chooda Matar | Matar Poha - UP Special

India is a land full of flavor and amazing cuisines varying from region to region. Just as they say a language's dialect changes every 100km , I feel the same holds good for our varied cuisines as well . The basic ingredients are common but the way they are used and treated in the individual recipes based on their regional influence is what makes the recipe stand apart .

This month I was paired with Priya Iyer for our Secret Cooking Challenge and she was very generous to give me Green Peas and Green Chilli as secret ingredients to dish out a recipe and I gave her potatoes and red chilli as her secret ingredients and friends do check out the yummy Aloo Rassedar that she dished out from the Uttar Pradesh special cuisine. 

Now, coming to today's recipe.. the ingredients are very common and a staple breakfast or tea time snack in most of the households all over india... do you think it is upma? NO NO...it is a most favorite item for many...the POHA a.k.a the flattened Rice Flakes.

Poha is made in different forms like Kanda Poha or Kanda Batata Poha which is famous in Maharashtra, Batata Poha of Gujarat , Gojju Avlakki  of Karnataka , Aval Kesari or Aval payasam (kheer) from Tamil Nadu .

More so , Poha is also offered as GopalKaala to lord Krishna in Vrindavan for Krishna Janmashtami as we all know how fond Krishna was of Poha along with his love for butter , ghee , milk etc.

While I was trying to explore the various recipes , I was somehow attracted to this recipe's name of Chooda Matar or Choora Matar as they call it in Banaras or Lucknow. When I went reading about it I was surprised to know that it is nothing but Poha made using peas but trust me it is no where similar to the usual Poha we make for breakfast.  This is a total No onion No garlic recipe and hence fell into my bucket perfectly and I did not have to tweak this recipe at all .

The ingredients that are used in the making of Choora Matar gives a very different taste and punch to the final product. I am sure , after reading so much most of you must be salivating now ...let us now go and look at the recipe. 

Preparation Time - 15 mins

Cooking Time - 10 mins

Complexity  - Easy

Serves - 2 to 3

Ingredients 

 2 cups of thick poha (100 gms approx)

1/2 cup fresh peas or frozen peas 

2-3 green chillies chopped

Small piece of ginger finely chopped

1/2 tsp pepper powder

1/2 tsp garam masala powder

1/2 tsp jeera or cumin seeds

Asafoetida as needed 

Salt as needed 

2 tablespoon oil 

Fresh corriander chopped

Juice from 1/2 lemon

Few cashewnuts

Method 

• Rinse the poha well in a colander multiple times and let it sit for 10 to 15 mins . This will soften the poha 
• Incase of using fresh peas , par boil them with a little salt and keep aside .
• In a kadai /pan , heat some oil and splutter the jeera , fry the green chilies and ginger. 
• Add the asafoetida, pepper powder , garam masala and quickly stir it to avoid burning .
• Now add the soaked poha, salt and mix it well until all the masalas get mixed with the poha .
• Add the boiled peas , sprinkle some water , close the kadai with a lid and cook the poha for 3-4 mins .
• Turn off the stove, open the lid and add in the lemon juice,fried cashews and fresh corriander and toss it well .
• Serve hot with a cup  piping hot Ginger Cardamom Tea or Strong Filter Coffee .

Jain Matar Paneer

 Matar Paneer is a favorite gravy among kids as well as adults. Today we shall see how to prepare this gravy without using Onion , Garlic and Ginger. We shall call it Jain Matar Paneer as it does not use Onion, garlic and ginger.

Onions and Garlic are omitted in cooking when cooking for some special occassions like Poojas or some festivals and specific months of the year in the Indian Calendar. Staunch Jains donot partake any tuber/ root vegetables as a part of the regular meals.


Preparation Time : 15 mins
Cooking Time : 30-40 mins
Serves : 3-4
Complexity : Medium

Ingredients
3 medium sized tomatoes - roughly chopped
8-10 cashews soaked in warm water
2 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder / coriander powder
250 gms paneer cut into cubes
50 gms fresh / frozen peas
Salt
Pinch of sugar
1 green chilli finely chopped .
1/2 tsp jeera
2 tsp kasuri methi
fresh chopped corriander

Method

• In a wok/kadai add some 2 tsp of oil and splutter the jeera . 
• Now sauté the tomatoes and green chilli until the tomatoes turn soft and mushy . 
• Blend into a fine paste once the tomatoes cool down.
• Meanwhile, soak the chopped paneer in warm water - this ensures the paneer remains soft.
• Blanch the peas in boiling water with a pinch of salt until it becomes soft .
• In another mixie jar , blend the cashews into a fine paste and keep aside . 
• To prepare the gravy, heat 1 tablespoon oil or ghee or butter in a frying pan . 
• Add turmeric , red chilli powder and dhaniya powder and fry it well , do it on low flame
• and donot burn the spices .
• Quickly pour in the tomato paste and mix it well , you will get a bright color . Allow the tomatoes paste to cook well until the oil begins to separate from the gravy . Sprinkle some water , if you feel the gravy has become dry .
• Add the cashew paste and 1/4 cup water ; mix well . Add salt , garam masala and a pinch of sugar and cook till the raw flavor of cashews is lost . The gravy will look bright orangish and the aroma will be wafting through your kitchen . 
• You may adjust some water and spices if you feel it is too dry or spices are less . 
• The gravy is ready when you can see the oil has separated well and is floating on top . 
• Now, add the paneer cubes , blanched peas with 1/4 cup water and cook for 8-10 mins until the flavors of the gravy blend well into the paneer and peas. Adjust salt if needed .
• Turn off the stove and garnish with kasuri methi and chopped corriander. 
• You can also add some fresh cream as garnish.

Linking this recipe to MLLA event #130 hosted by Kalyani of Sizzling Tastebuds for Lisa who manages Lisa's Kitchen.

Kaju Matar Masala | Peas & Cashew Gravy - Vegan

Kaju Matar Masala is an exotic and rich gravy made using sweet peas and cashew nuts . A purely vegan gravy as it doesn't use cream, milk or curd which are normally used in a standard north Indian gravy. 

The richness for this gravy comes from a spice mix made using fresh coconut and cashews blend with some tomatoes and other dry spices . Along with being Vegan , as usual it is my specialty of presenting a No Onion No Garlic version, hence it is apt for offering as prasad or bhog during any pooja or auspicious days .

I had tasted this curry once at a wedding reception as a child and I was floored by the richness and creamy texture.  I fell in love with this and my mom recreated this curry for me at home with some soft fluffy fulka rotis to go with. 

Today after so many years, I am recreating her recipe and am totally happy with the outcome.  We all relished this with some tasty Kasuri Methi Theplas for dinner. 

Preparation Time - 15 mins
Cooking Time - 20 -25 mins
Serves - 2 to 3 people
Complexity  - medium

Mix veg Kurma - No Onion No Garlic - Video Recipe

Many of the households donot make use of onion and garlic on regular days and some on special occassions like Amavasai,Festive days,Pooja days etc etc.
The general feel is making gravies without onion and garlic will not be tasty and hence many of them donot attempt making gravies at all. 
Donot worry,try this gravy and you will really love to eat No Onion No Garlic recipes .


Preparation Time : 15-20 mins
Cooking Time : 10 mins
Serves : 3-4
Complexity : Medium

Semia /Vermicelli Upma - Shavigge Uppit

Upma is one of the staple breakfast menus in most of the households.Its quick and easy to make at the same time , sumptuous and filling when you add vegetables to it.

Rava Upma,Sabudana Upma,Variations of Poha - Tamarind Poha,Aloo Poha,Vegetable poha ,Broken Rice Upma etc etc are some of the varieties of upma you can try.

Semia Upma is made using vermicelli. You can use any variety of vermicelli that you like . Now a days we get millet based vermicelli too which can be used . Today's recipe, I have used the traditional normal non roasted vermicelli. 

The tip to get perfect Semia upma is to roast the vermicelli to perfection and the proportion of water . For 1 cup vermicelli I always use 1.75 cups of water. This ratio gives me the perfect semiya upma.

This version of semia upma has tomatoes and peas ,while you can even make the vegetable version following the same procedure by adding extra veggies of your choice.

I use the non roasted vermicelli of MTR Brand  and do the roasting at the time of preparation.In case you use the roasted vermicelli,the steps remain the same except that you save time on roasting the semia.

These upma varieties can also be packed for lunch box for kids as well as adults.

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2-3
Cooking Complexity : medium
Water ratio : 1 cup vermicelli : 1^3/4th cup water.

Ingredients

1.5 cups unroasted semia/vermicellii
2 medium sized tomatoes finely chopped
handful of frozen/fresh peas
2-3 green chillies chopped
6-7 curry leaves finely chopped
1/2 tsp mustard seeds
1 tsp udad dhall + channa dal
pinch of asafoetda/hing
pinch of turmeric
3 - 4 teaspoons oil
salt as needed

Method

• 
• In a frying pan ,add about 1/2 tsp oil and add roast the vermicelli until it turns golden
brown.Saute occassionally to prevent the burning of vermicelli.Keep aside.
• If using pre roasted vermicelli,skip the above step
• In a kadai/wok,heat some oil,splutter mustard,the udad dal,channa dal ,the green chillies and curry leaves.Saute once.
• Add the tomatoes,green peas ,haldi,asafoetida,salt and saute and let the tomatoes cook until soft.
•       Tip : Incase of adding vegetables,saute them also at this stage,add about half cup water  and let the vegetables cook.
• Add about 2^1/2 cups of water and bring it to a boil
• Add the roasted vermicelli and quickly stir it to avoid formation of lumps and set the flame to medium.
• Close a lid and cook for about 5-7mins or until the water is absorbed into the vermicelli completely.
• Open the lid and let it cook for another 2 mins.
• Turn off the stove ,close the lid and let it rest for about 5mins . This will make the upma turn fluffy and the vermicelli will remain separate.  
• Vermicelli upma is now ready to be served with any accomapniment of curd ,chutney ,pickle of your choice.

Notes

1. You can a tablespoon of freshly grated coconut in the end for extra flavor and taste.
2. Finely chopped mint can be added at the time of boiling water,this gives a minty flavor to the upma.
3. You can serve it with some mixture or boondi for added crunch .

Bisi Bele Baath - Karnataka Special

Bisi Bele Baath,a signature dish of Karnataka,India primarily made out of rice and lentils literally translates to
(Bisi)- Hot
(Bele)-Lentil
(Baath)-Rice

  A slightly lengthy method of preparation,but the end result is delectable.There are various recipes used in different households for the preparation of Bisi Bele Baath.The recipe which I am going to share with you,is the one that I learnt from my Mom.


Preparation Time : 30 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

For the Bisi Bele Baath Masala
1 tbsp Channa Dhall / Yellow Bengal Gram dhall
2 tbsp Dhania / Corriander seeds
10-15 dry red chillies (the spicy variety)
3-4 dry dry byadgi red chilli (no spice color yielding chilli)
1 tsp methi/fenugreek seeds 
1 small stick cinnamon
2-3 cloves 
Curry leaves - few 
turmeric powder

asafoetida

Main Dish
1 cup rice
1/2 cup thoor dhall
1 potato- chopped as cubes
1 onion - chopped as cubes
2 carrots- chopped as cubes
1 drumstick - chopped lengthwise 
50 gms french beans - chopped lengthwise
50 gms green peas
lemon sized tamarind - soak in hot water and extract thick pulp
Jaggery

1/2 cup grated coconut 

Tempering
2 tsp Mustard Seeds
2-3 dry red chillies
curry leaves

asafoetida

Method

Preparation of the Masala
1. Heat a little oil in a pan,add in the dry red chillies and roast until the pungent flavor  of the chillies is lost and they turn crisp and keep it aside.Take care not to burn them.
2. In the same pan,now add the channa dhall and roast it until it turns golden brown,keep aside.
3. Add in the corriander seeds,methi seeds,curry leaves,asafoetida and turmeric powder and roast them until the corriander seeds give out a nice aroma.Methi seeds should not turn brown.It will become bitter.
4.Lastly ,just dry roast the cinnamon and cloves.
5.Grind all of these into a dry spice powder.

6.This powder can be stored in a container and can be used later also.

Preparation of Bisi Bele Baath

• Pressure cook the rice and lentil with a little turmeric powder and 3 cups of water.
• Take about 3 tbsp of the masala and wet grind it with the grated coconut into a fine paste.
• In a deep heavy bottomed vessel,heat a little oil and temper it with mustard seeds,curry leaves and dry chillies.
• Saute the onions until pink,add in the rest of the veggies and saute till the oil coats around them.
• Add in salt,asafoetida and pour in the tamarind extract and some water ,enough to cook the vegetables.
• Add small amount of jaggery and 1 tbsp of the masala and let the veggies cook well.
• Add the masala paste prepared using coconut,when the vegetables are half cooked.
• Mean while,slightly mash the cooked rice and lentil so that it blends well when added to the cooked vegetable mixture.
• Once the vegetables are cooked well ,add in the rice and stir well and allow the entire mixture to slightly come to a boil.
• You may add a little water,if you find difficulty in stirring the mixture and it seems too thick.
• Check for the spice and salt and add salt accordingly.If you need more spicy you can add in the dry masala and stir well.
• Before serving,garnish with roasted cashewnuts or groundnuts and drizzle some ghee over it and serve hot with Papad,potato chips and curd.

Note :

• For those who dont like the taste of onions,it can be omitted while preparing.
• Vegetables such as capsicum,ash gourd(white pumpkin),Chou Chou (Chayote) can also be added.
• Instead of green peas,boiled chick peas /chole can be added

Pav Bhaji / पाव भाजी - Street Food Delicacy

Having grown up in AAMCHI MUMBAI..(this is how we MUMBAIKARS refer to MUMBAI) for 25yrs of my life,this yummy street food delicacy has been a part and parcel of my childhood. Pav bhaji is an inseparable part of any Mumbaikar.

If you are wondering what is this pav bhaji ? It is very simple, pav is a colloquial and local term used to refer to dinner roll / bread shaped as square buns and bhaji is a vegetable gravy served along side . The pav is roasted in butter and served with the bhaji with a dash of lime and diced onions.

The story how pav bhaji came into existence is very interesting... Bombay was once a city with a lot of textile mills all around which would be buzzing with action round the clock. So during one such time,it seems the food cart owners ran out of their usual supply of food and in order to serve the hungry mill workers ,they put in all the veggies ,spices and masala on hand and served with pav . Thus was born the world famous Pav Bhaji . 

Each locality will have its own famous pav bhaji center and a set of regulars who flock their at every single pretext. Our area too had 2 or 3 such pavbhaji special joints and I have had my share of enjoying it with oodles of butter .Yes,that's how the restaurants serve pavbhaji.  

Pav bhaji is eternal favorite at home which I make it various ways ,an elaborate version ,a quick fix version using pressure cooker and also a No Onion No Garlic version when I am making for dad . 

This recipe of making pav bhaji is how my mom would make ,so undoubtedly it is one of my most cherished versions .

Offlate ,in the name of pavbhaji people add all sorts of vegetables like beans , doodhi (bottle gourd), Raw papaya and what not, but traditionally it has always been tomatoes, potatoes, cauliflower, onions, garlic, capsicum and peas that have gone into the making of bhaji.

As kids,our summer holidays would revolve around playing with friends and on many occasions we would just plan a luncheon or dinner meet at a friend's house impromptu. Our friendly mommies would dish out their best recipes for us kids and we would all happily enjoy a yummy finger licking meal . At my home,it was mostly pav bhaji request from my friends second after Idlis ,wada and chutney .

The restaurants mostly use edible food color to get the deep red color of the bhaji ,but mom would add a small portion of beetroot while making pav bhaji which will give it the deep red color naturally. 

This recipe is very close to my heart and is one of the most visited posts on my blog. I had posted this in my initial days of blogging which is almost 8-9 years ago . Today (13 Aug 2023) ,I have updated the photos and write up with some of my fond memories.  Hope you all like it and continue to support my blogging journey .

Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

10-15 cauliflower florets (boiled and mashed)
2-3 medium sized potatoes (boiled and mashed)
2-3 medium sized tomatoes - blend into a puree
1 onion-finely chopped
1 capsicum - finely chopped
1 cup fresh/frozen peas

2 tsp grated Beetroot (to get a natural red color )
2 tsp  red chilli powder
4 tsp Pavbhaji masala ( any brand ..Everest, Baadshah, MDH, MTR etc)
Salt to taste
4tbsp salted butter
corriander/cilantro for garnishing
1 slab of pav.

(Note : In India its available as PAV BHAJI Buns and for people living in foreign lands you get them at Indian grocery stores. If any of these options are unavailable you can use sandwich bread for the same.)

 Method

• Heat 2 tbsp of butter in a thick bottom vessel.
• Add the onions when the butter melts and is heated up.Saute until onion turns light pink.
• Add the chopped capsicums.
• Close the lid and cook for some time.
• Add the tomato puree,grated beetroot and green peas.To this add the red chilli powder,salt and pav bhaji masala.
• Note : In case you desire a spicy bhaji,you can add some more pav bhaji masala / red chilli powder.
• Let the mixture come to a boil so that the raw taste of the tomato puree is lost. 
• Now add the mashed potato and cauliflower florets.
• Stir the mixture so that all the contents get mixed properly and let the mixture cook .
• Use a potato masher and mash the contents well while the bhaji is getting cooked .
• The bhaji must be of flowing consistency and resemble a porridge.  There should not be huge Chunks of any vegetables.  Hence, this step is very important.
• By the time the mixture is cooked,heat a tava / griddle to roast the bread /pav to be served along with the bhaji
• Serve the roasted bread/pav and bhaji by garnishing with some raw onions,cilantro and a dollop of butter over the bhaji.

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Peas Pulav / Matar Pulav / मटर पुलाव

Peas Pulao/ Matar Pulao is a classic and yet simple recipe . A perfect menu item for all sorts of parties ,get together and festive days.

A rice preparation that is absolutely mildly spiced, it is a crowd pleaser and also pairs well with any type of spicy gravy like Chole , Matar Paneer , Gujarati Kadhi ,Kaju Matar Masala etc etc.

Matar pulao was one of the recipes I learnt on my own when I was experimenting in the kitchen with flavors, taste and textures.I very vividly remember the surprised and happy look on my mom's face when I served her Matar pulao with raita as a surprise when she came back after completing some errands.

Peas pulav can be easily prepared to pack for lunch box as well . Kids and elderly would love to enjoy this yummy preparation during their lunch time. 

Matar pulao is one of our family favorites and go to recipes when I want to whip up a quick lunch or dinner . I normally pair it with Gujarati Kadhi as it compliments the flavors well . At times  I also serve it with some crispy papad to add up to the crunch.

Masala Matar Pulao is another classic recipe which we like at home but that is reserved for days when we crave for something spicy ,masaledar but at the same time a light and filling meal . Do check out recipe by clicking on the link above .

I had actually forgotten to update my pics on the blog with better pics for Peas Pulao. Each time I make Matar pulao ,the urge to immediately have it piping hot kept delaying my activity of clicking some decent pics, but this time I was determined to click decent pics and update the post which was published in 2013 with amateur pics during early blogging days.  So here it is a revamped post (7/10/23) with  better pics and extra anecdotes from my memories. Recipe is now suited to cater to Vegans,  No Onion No garlic and Jain patrons as well. 

Preparation Time : 10 mins
Cooking Time : 30 mins

Complexity - simple 
Serves : 2

Jain Version : Omit  the ginger garlic paste and follow the recipe as is.

No Onion No garlic version : Use grated ginger or ginger paste and skip the GARLIC

Vegan version can use cooking oil instead of ghee /butter.

Ingredients 

1 measure rice (preferably basmati rice )
ghee / clarified butter - 2 tbsp (or)

Oil 2tbsp ( vegan version) 
1 tbsp cumin /jeera seeds

1 bay leaf 
1 stick cinnamon
2-3 cardamom /elaichi
1-2 cloves/lavang

1 green chilli slit vertically 
1 tsp ginger garlic paste (optional) 
1 cup fresh/frozen green peas
Salt as per taste

Method

• Heat the ghee/oil in a pressure cooker/heavy bottomed vessel.
• Add the cumin seeds and let it crackle.
• Add the ginger garlic paste , green chilli, bay leaf ,cinnamon,cardamom,cloves and saute well.
• Now add the washed and drained rice and peas to this with 2 measures of water.
• Close the lid and allow the rice to cook until all the water is absorbed if cooking in a pan . If cooking in pressure cooker, cook on medium flame for 1 whistle.  Let the pressure release naturally .
• Allow the rice to set for about 10 -15 mins.
• garnish with corriander leaves.
• Serve hot with any kind of dhaall , kadhi, gravy or raita. 

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Peas (matar) Masala / Pattani Masala - Vegan Curry

Green peas are frequently used in Indian Cooking and in various ways ranging from starters to main course . I have also read about Green peas halwa and Green peas kheer also being prepared ,which makes it a part of dessert recipes too.

I have eaten and prepared various types of gravy using Green Peas,but this is an entirely different recipe that was roughly told to me by my hubby . He loves to have this Peas Masala or pattani masala as we call in Tamil with his favorite Tomato rice a.k.a Thakali Saadham.

It seems during his initial days of work Vj would carry this for lunch very frequently. 

Once he migrated to Bangalore for work, the dabba culture vanished and this recipe was long forgotten .

One day all of a sudden ,when we were discussing about our favorite food ,Vj spoke about this pattani masala and vaguely told me how it would taste.  Basis that, I prepared a gravy my style and he was super elated to relish as it took him down the memory lane .

I use peas a lot in my day today cooking and some of my favorite recipes with Peas as the star ingredient are 

• Peas Pulao / Matar Pulao
• Masala Peas Pulao
• Kaju Mattar Gravy / Cashew Peas Curry
• Mattar Paneer
• Matar Poha 
• Chooda Matar

Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 2

Ingredients

2 Ripe tomatoes - cut into cubes
1 medium sized onion - cut into big slices (optional) 
250 gms fresh/frozen green peas.
3-4 green chillies
2 tsps red chilli powder
1 tsp dhania / corriander powder
1/4 tsp haldi / turmeric powder
1/2 tsp garam masala
1 tsp cumin/jeera seeds.
chopped ginger
1 stick of cinnamon
1/4 tsp saunf
4 tbsp cooking oil
salt to taste.

Notes : 

• If fresh/frozen peas is not available you can soak the green peas overnight and then pressure cook.
• Skip the onions and follow the recipe as is for a No Onion No Garlic version
• Skip the Ginger and onions for a pure Jain version. 

Method

• Take a kadai with 2 tbsp cooking oil and heat on medium flame.
• When the oil is hot,add the jeera and allow it to crackle.
• Add the cinnamon stick,chopped onions,green chilli,chooped ginger,haldi and saute until onion turns light pink.
• Add the chopped tomatoes and red chilli powder and cook until the tomato turns mushy.
• Allow this to cool and then grind this in the blender into a smooth paste.While grinding add the saunf also.
• Heat the kadai with some oil and crackle the cumin seeds.
• Add the tomato paste ,salt , dhania powder and cook the paste.
• When the paste starts boiling,add the fresh peas or the cooked peas to this mixture.
• Close with a lid and cook until peas is nicely cooked and the paste starts leaving the sides of the oil is seen floating on the top of the gravy.
• Garnish with corriander leaves and serve hot with any flavored rice,chapathi,poori ,naan etc.

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