Green Peas Masala

Hot green peas masala with rotis or appams is my hot fav! Made this a couple of days back and it turned out to be awesome.

Just happened to notice that my posts these days lacks pictures to accompany them. My cam ran out of battery and just got it replaced. Will take pics of these items the next time I make them and will most definitely upload!

Ingredients:
Green Peas - 1 cup
Onion - 2
Tomato - 3
Garlic - 3 pods, big
Ginger - 2" piece
Green chilly - 1
Red chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Coriander leaves - 1 tbsp, chopped (add more if you like them)
Salt as needed
Jeera - For tempering

In a little oil, pop jeeras
If you would like to add whole garam masala, you can do it now as we'll blend this mixture.
Add ginger, garlic and green chillies and fry for a minute
Add onions into this and saute until golden brown
Tomato time :) Add tomatoes now. Mix well until tomatoes are all mushy and cooked.
Turn off the gas, wait for this to cool and then blend them well.
In a pressure cooker, add a little oil and then the blended mixture and saute well for 3 minutes or so.
Now add all the powders
Add the green peas at this stage, and close the lid
Cook for 2 whistles
Wait until pressure is all gone
Open and add the coriander leaves and a tbsp of butter on top. Serve warm.

Aloo Paratha

I was just going through my old posts and realized that I was idle for a few months. The truth is that I did not cook much those days. Summer days, huh! Who would cook in the hot kitchen when the hot world beckons for trips? ;) Well, let me try and make up for all that with a few posts in the coming days.

The climate has started changing and it's all so cold outside these days. And this is the best time to cook. I love to don the apron and experiment. And yesterday night, it was Aloo Paratha time. In the past, whenever I planned to make this, hubby used to say that he has never liked the taste and asked me not to make them. Which means, I have not made it since wedding until yesterday, that is. I decided to make it and give it to him and see what he says. And voila, after finishing off the plate and asking for an extra one, he asked me to make the same thing the next day :) Hooray, operation success. Now I can add another one of my favorites to our menu!

Ingredients:
Chapati Dough (made by mixing wheat flour, water and salt)

For the filling:
Potato - 2 large - boiled, peeled and mashed
Onion  - half of a medum sized one, very finely chopped
Green Chilly - I added just one as the ones I get here are very hot, adjust according to your taste(finely chopped again)
Coriander leaves - 3-4 tbsp, chopped
Salt - as per taste

Mix all the ingredients under 'for the filling' really well. I used my hands for this as it's much easier that way than using a masher(or so I feel)
And now for the best part, making parathas:
Make dough balls a little bigger than what you usually make for chapatis, and make an equal number of potato filling balls of same size. Making these balls in advance makes it easier to make parathas simultaneously while rolling them out.
And now, roll out a chapati of a 5-inch diameter, put the filling inside and cover well from all sides.
Roll the ball in dough, and dont forget to get the sides rolled too. This will make sure that the paratha will not stick to the rolling pan or the surface on which you do this.
Now with the closed side up, roll the parathas by moving it around. Don't turn it around. You have to keep a monitoring eye on the top to make sure that the filling does not come out.
Roll as much as you can(with practice, you can make very thin parathas, but don't get over ambitious the first time like I did!)
Now put that on to a hot pan and cook. Once the first side is half done, turn it around and apply ghee/oil on the golden brown side. After a minute or so, turn over again and apply ghee/oil on the other side too. Once both sides are oiled, and cooked, you are good to go. Since this process takes some time, you can actually roll out the next paratha in the meantime.
Parathas tastes best with pickle and thick curd.

Let me know if you happen to try this out :)

Paniyara Dosai

I was craving for an evening time snack when Gayathri mam called me up on phone. This topic obviously came up and she told me about Paniyara Dosai amongst a million other Dosai recipes. It made me wonder why I did not even hear about it during the many years at a Tamil Nadu hostel. Anyways, I tried out the recipe immediately with some Idli batter I had at home, and it tasted awesome with Idli podi.

Ingredients:
Idli Batter - 3 big ladles
Onion - half, chopped fine
Green chilly - 1, chopped fine
Curry leaves - A sprig, chopped fine
Coriander leaves - 1 tbsp, chopped
Mustard seeds
Urad dal

In a little oil, splutter some mustard seeds, and add the urad dal
Add onion, chillies and curry leaves to it and saute well
Add a little salt(as needed for this onion mixture as the batter already contains required salt)
This mixture can then be added to the idli batter along with coriander leaves and mix this well
Make small Dosais(even smaller than uthappam as it tends to stick to the pan)
Enjoy with idli podi/coconut chutney/tomato chutney