Aloo Matar Kheema Masala- Malvani Style#SundayFunday

Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

Ingredients
300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
2 Medium Onion- finely chopped
1 Tablespoons Ginger Garlic paste
2 Medium Tomato - finely chopped
2 Tablespoons Whisked Yogurt
1½ Teaspoon Heaped Malvani Masala
3 Tablespoons Groundnut Oil
1 Teaspoon Vinegar
2 Tablespoons Chopped Coriander leaves
1 Green Chilly - Chopped
3 Baby Potatoes - cut into 2 pieces
½ Cup Matar/ Green Peas - I used frozen

Method

Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 

Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.

Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 

Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   

• Chocolate Bunny Hot Cocoa Bombs from Amy's Cooking Adventures
• Bunny Mary from Culinary Cam
• Aloo Matar Kheema Masala- Malvani Style from Sneha's Recipe
• Carrot and Raisin Salad from Palatable Pastime
• Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
• Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu

Peas & Mushrooms Curry#SundayFunday

I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

Ingredients
Grind To A Fine Paste
2 Medium Onions - chopped
3 Cloves Garlic
1" Piece Ginger
2 Tablespoons Melon Seeds
6 Whole Cashews
1 Teaspoon Oil
Other Ingredients
2 Teaspoons Sunday Masala
½ Teaspoon Kasuri Methi
1 Teaspoon Sugar
1 Cup + - Vegetable Stock or Water
1 Cup Green peas
Salt to taste
2 Tablespoon Yogurt
200 Grams Mushrooms - sliced
2 Tablespoons Chopped Coriander Leaves
1 Tablespoons Oil
1 Tablespoon Butter

Method

Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.

In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.

In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.

Switch off the flame. Serve garnished with chopped coriander leaves. 

Enjoy with rotis, naan or phulka.
Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

Sunday Funday

Meatless Main Dishes 

• 4 Cheese Ricotta Pizza by Amy’s Cooking Adventures
• Peas & Mushrooms Curry by Sneha’s Recipe
• Matar Ka Nimona by The Mad Scientist’s Kitchen
• Easy Meatless Lasagna by A Day in the Life on the Farm

Tomato & Peas Poha#SundayFunday

Tomato Peas Poha is a lighter version of breakfast to that of the tomato rice. Delicious and filling breakfast using poha/ flattened rice. It's a super quick fix hot breakfast to quieten the hunger pangs.

Ingredients
1½ Cups Poha/Flattened Rice
1 Onion - chopped
2 Large Tomatoes -chopperized
1/3 Cup Green Peas - I used frozen
1/8 Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
¼ Teaspoon Garam Masala powder
1 Teaspoon Level Salt
2 Teaspoons Level Sugar
2 Tablespoons Desi Ghee

For The Tadka
2 -3 Tablespoons Oil
½ Teaspoon Mustard seeds
1 Teaspoon Urad Dal
1 Teaspoon Chana dal
A Sprig Curry leaves - optional

Method 

Place the poha in a colander and wash it 2-3 times well in water to remove dust and hand pick any impurities in it. Set aside for 10 minutes.

Heat a broad pan or kadai with oil, add the mustard seeds when they start to splutter add in the urad and chana dal and roast until golden in medium flame. Then add in the finely chopped onion and curry leaves. Fry for a minute or till translucent. 

Now add in chopperized tomato and all the dry spices like chilly , turmeric and garam masala powder, salt and sugar too, give this a good mix cover and cook till oil surfaces 

and the mixture turns glossy. Add the peas and cover and cook for 2 minutes. 

Now add in the soaked and drained poha and mix well. Cook covered for 4 - 5 minutes on medium low flame. 

Switch off flame and fluff it with a fork. Add ghee and garnish with chopped coriander leaves.

Serve & enjoy this hot breakfast with your tea or coffee.

Labels: Poha, Tomato, Breakfast, Green Peas, South Indian, Sunday Funday

Sunday Funday Theme Hot Breakfast:

A Day in the Life on the Farm: Apple Cinnamon French Toast Bake 

Food Lust People Love: Chicken Rice Congee 

Mayuri’s Jikoni: Egg Burji 

Amy’s Cooking Adventures: Fluffy Pancakes 

Our Good Life: Garlic Basil Sausage with Herbed Scrambled Eggs 

Sizzling Tastebuds: Kodo Millet Crepes (Varagu Arisi Dosai) 

Palatable Pastime: Sweet Breakfast Rice 

Making Miracles: Toad in the Hole Bacon Breakfast Sandwich 

Sneha’s Recipe: Tomato & Peas Poha

Matar Bharay Patties#SundayFunday

These pattie's are vegan, gluten free, delicious & healthy, made with potatoes and peas. These make a great snack. They can be prepared in minutes with simple ingredients. 

They are my son in laws favorite, made very often in my house.

Ingredients
For The Outer Covering
1 Kg Potatoes - boiled & mashed
Salt to taste
For The Filling
½ kg Shelled Green Peas
1" Piece Ginger - finely chopped
1 Teaspoon Cumin Seeds
¼ Teaspoon Black Pepper
¼ Teaspoon Red Chili Powder
4 Green Chilies- finely chopped
2 Tablespoons Chopped Coriander Leaves
¼ Teaspoon Salt or to taste
2 Tablespoons Oil

Method

For The Outer Covering
Boil the potatoes and mash them well add salt to taste.

For The Filling
In a pan heat oil over medium flame. Add in ginger and cumin seeds, fry till the ginger starts to change color. Add in the peas, chopped green chillies and sauté for a minute, then add in all the dry spices, red chili powder, black pepper powder and salt. Cover and let it cook till the peas are tender. Switch off the flame and mix in the chopped coriander leaves. Let the filling cool.

Take a ball of potato mix and flatten on your palm to make a cup. Put a tablespoons of the peas mixture,

cover it from sides, and make a round ball. 

Now flatten them into patties gently. Make all of the and shallow fry in a frying pan. 

These can be refrigerated upto 4 days, fry them whenever you want to enjoy them. Serve with sauce of your choice.

Enjoy !! 
Labels: Patties, Mashed Potatoes, Green Peas, Green Chilly, Stuffed ,Healthy snacks, Vegan, Gluten free, Sunday Funday, No Onion No Garlic, Vrat

Main Course Accompaniments

Broccoli Rice Casserole by Making Miracles
Garlic & Paprika Roasted Cauliflower by Amy's Cooking Adventures
Roasted Veggie Couscous by A Day in the Life on the Farm
Matar Bharay Patties by Sneha's Recipe
Cherry Tomato and Avocado Salad by Mayuri’s Jikoni
Creamy Macaroni Salad by Palatable Pastime
Peppery Nasturtium Raita / Nasturtium Yogurt Dip (Using Nasturtium Leaves & Stems by Cook with Renu

Tandoori Aloo Matar Sabzi - A Side Dish

This is a lovely recipe for vegetarians, vegan, its gluten free too. Tandoori Aloo Matar is midly spiced yet delicious and mouthwatering with homemade tandoori masala which is so colorful. You can add different seasonings to change the dish as well, a must try dish.

Ingredients
1½ Cup Fresh Green Peas - boiled
4 Potatoes - cut into medium size cubes
2 Onions - sliced
3 Tomatoes - chopped
2 Teaspoons Cumin seeds
4 Green chilles - chopped
1 Tablespoon Ginger
½ Teaspoon Amchur powder
1 Tablespoon Tandoori Masala - Homemade
½ Teaspoon Salt
1 Teaspoon Coriander powder
2 Tablespoons Coriander leaves - chopped
¼ Cup Oil
½ Teaspoon Red Chilly powder

Method

Heat oil add cumin seeds, sliced onion, fry till light golden add chopped ginger and tomatoes, fry for 5 minutes add coriander powder, chilly powder, amchur powder, salt and ¼ cup water, fry well add peas, potatoes, tandoori masala, cover and cook on low flame for 10 minutes till oil surfaces.  

Serve garnish with coriander leaves and slit green chillies. Enjoy!!

Labels: Vegetables, Gluten Free, Green Peas, Potato, Vegetarian, Vegan, Sabzi

Peas & Potato Stew#Soupswappers

This stew is a pure comfort food for the soul and it's sure to be a family favorite too. If you do no have fresh peas then frozen too will do which are always there in the freezer.

Serves 4
Ingredients
1 Cup Fresh Green Peas
3 Medium Potato - cubed - I used boiled potatoes
2 Medium Onion - finely chopped
2 Green Chillies - slit and de seeded
1 Teaspoon Ginger Garlic paste - mixed in ¼ cup water
2 Medium Tomatoes - blanched, skinned & chopperized
¼ Cup Tomato Puree
1 Small Vegetable Stock Cube
½ Teaspoon Level Sea Salt or to taste
2 Tablespoon Groundnut Oil or Any Vegetable oil of your choice
For the Dry Spices
1 Teaspoon Red chilly powder
½ Teaspoon Level Cumin powder
1 Teaspoon Heaped Coriander powder
¼ Teaspoon Turmeric powder
1 Tablespoon Chopped Coriander leaves for garnish
1 Teaspoon Sugar

Method

In a pot/kadai add the oil and ginger garlic paste. Cove the pan ( or else it will splutter and dirty the kitchen) on medium low flame let it cook till all the moisture evaporates and it starts to leave oil at the sides. Now add the finely chopped onions and slit green chillies , fry till the onions are translucent and start to change color. Add the tomato puree, chopperized tomatoes and all the dry spices, vegetable stock cube, salt and fry well till oil surfaces. Now add the fresh green peas ( and if you are using raw potatoes then add it) , add ½ cup water, give it a good stir, cover and cook till the peas are cooked. 

Once the peas are cooked add the boiled potatoes , sugar, add sufficient water to make stew gravy, give it good mix. Cover and let is cook for 5 minutes stirring after every 2 minutes. When the oil starts to surface, switch off the flame. 

Garnish it with coriander leaves and serve this fragrant, flavorful and delicious Peas & Potato Stew is ready to enjoy!!

We enjoyed this with Gurasa- A Sudanese Flatbread, this was a perfect combo.

Labels: Potato, Green Peas, Tomato, Stew, Vegan, Gluten free, Soup Swappers, Soup, Main course


For this month our Host is Wendy Klik of A Day in the Life on the Farm , who s also the brain child and creator of our group Soup Swappers. Since February is national potato month and national sweet potato month, she asked us to "Celebrate by sharing a soup or stew that features potatoes".

• Chicken Chili with Sweet Potatoes by A Day in the Life on the Farm
• Chunky Sweet Potato and Ham Soup by Sid's Sea Palm Cooking 
• Crockpot Sweet Potato Peanut Butter Curry Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• German Potato Soup by Making Miracles
• Peas & Potatoes Stew by Sneha's Recipe
• Peruvian Potato Soup (Locro de Papas) by Karen's Kitchen Stories 
• Potato Cauliflower and Peas Soup by Magical Ingredients 
• Spiced Sweet Potato-Red Lentil Stew by Culinary Adventures with Camilla 
• Spicy Chorizo Vegetable Soup by Palatable Pastime

Nepali Style Vegetable Pulao-Pressure Cooker#MultiCookerMonday

This Nepali Style Vegetable Pulao is so easy and quick to make, it taste also delicious. I served this Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges which made a complete meal.

Serves 3 - 4
Ingredients
2 Cups Basmati Rice
½ Teaspoon Cumin seeds
½ teaspoon Turmeric powder
1 Bay leaf
4 Cloves
2 Black Cardamoms/Badi Elaichi
½" Stick Cinnamon
½ Tablespoon Ginger Garlic paste
4 Green chilies - finely chopped
1 Onion - chopped
1 Tomato - chopped
½ Cup Green Peas
1 Carrot - chopped
Salt to taste
2 - 3 Tablespoon Oil
1 Tablespoon Lemon juice
4 Cups Water

Method 

Wash and soak the basmati rice for 15 minutes.Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Next, add bay leaf, cloves, cinnamon, black cardamom, when they release an aroma add the turmeric powder, ginger garlic paste & minced green chillies and cook for another minute. Then add the onion, sauté till the onion is translucent, add the tomatoes, carrot and peas, sauté for a minute. Drain water from soaked rice and add the rice into the pan. 

Mix everything properly. Add water and salt, bring this to a rolling boil stirring lightly, let it boil on high flame till water comes to the level of the rice, add lemon juice and lightly mix it. Cover with the lid and on high flame take 2 whistles. Let the cooker cool completely. Open the cooker and fluff the rice with a fork lightly. 

Serve, Enjoy!!

Served this with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges.

Labels: Vegetable, Rice, Vegan, Gluten free, Pressure Cooker, Green Peas ,Multi Cooker Monday, Main course, Nepal, Asian Cuisine

Multicooker Monday January 2021:
Recipes using Small Kitchen Appliances

• Air Fryer Salmon from Making Miracles
• Air Fryer Taquitos from A Day in the Life on the Farm
• Beef and Mushroom Bourguignon - Instant Pot from Food Lust People Love
• Game Day Crockpot Frozen Chicken Breasts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Nepali Style Vegetable Pulao-Pressure Cooker from Sneha's Recipe
• Port Braised Short Ribs (Instant Pot) from Karen's Kitchen Stories
• Pumpkin Pie Spiced Vegan Pumpkin and Green Gram Curry from Magical Ingredients
• Southern Style Green Beans (Instant Pot) from Palatable Pastime

Instant Green Peas Crispies - Breakfast

This makes a filling and quick breakfast. These are healthy and made with a drop of oil.  See Notes before making these to make them perfect and practically oil free.

Makes 20 Crispies
Ingredients 

For the Crispies
1 Cup Packed Fresh Bread Crumbs
1 Cup Boiled Fresh Green Peas
2 Tablespoons Finely Chopped Capsicum 
2 Tablespoon Finely Chopped Onion
1 Green Chilly - finely chopped
½ Cup Fine Semolina1/3  Cup Yogurt - whisked
½ Teaspoon Red Chilly Flakes
½ Teaspoon Chaat masala
1 Teaspoon Heaped Salt or as per taste
½ Teaspoon Grated Ginger
200 Ml Water or as required to make a thick consistency
¼ Teaspoon Heaped Baking Soda
2 Tablespoons Finely Chopped Coriander Leaves 

Other Ingredients
Oil as required for frying
1 Teaspoon Sesame seeds
1 Teaspoon Mustard seeds
Method

In a large bowl  add the fine semolina, whisked yogurt and half of the water quantity.  Mix this well and keep it aside for the semolina to swell. 

In the meatime let's gather our remaining ingredients

In a small grinding jar add boiled fresh green peas and pulse it two or three time to make a coarse paste, add this to the semolina.  

Now add all the remaining ingredients like fresh bread crumbs  finely chopped capsicum, onion, green chilly,  chaat masala, salt,ginger, chilly flakes, coriander leaves mix well. Add the remaining water and make thick batter. Cover it and let it set for 5 mins. After 5 mins, check the consistency of the batter, if necessary add water ( I did not add more than 200 Ml water) .

Now  place a non stick pan ( I used an uttappam pan to make these it was perfect  to make these) add  few drops of oil and heat it. Add sesame seeds and mustard seeds a little of each. This is added each time to make a fresh batch of crispies.

Add Baking Soda to the semolina mix and whisk it very well. 

On low flame add a tablespoon of batter and cook until golden on one side then 

flip and cook on the other side until golden crisp. Take out after golden and crisp on outside.

I made few in a non stick pan too.

Your breakfast crispies are ready to serve. 

Enjoy these with a sauce or chutney of your choice. These taste good, without any accompaniments too.

My Notes

I used green, red & yellow capsicums, can use only green.  

If you use more than 1/4 teaspoon of oil for each crispies then they will become soft.  For them to be crisp from outside reduce the oil.  Use a good non stick pan to  make these practically oil free.  For the next batch used just a drop of oil to make these. 

Labels : Fine Semolina, Rawa, Green Peas, Yogurt, Breakfast, Healthy, Crispies, Instant Mixes, Low Fat