GREEN PEAS CURRY RECIPE – DRY VERSION

   Few days ago when i saw the Fresh green peas in the nearby Indian Grocery store, i picked up a small packet and though we always frozen peas nothing can equal the taste of this fresh green peas. I wanted to make this  green peas curry which my mom’s friend makes for us when we were kids. This is a wonderful combo for Garlic Rasam and hot rice.
Also try my

• Mochai potato curry
• Yam curry 

INGREDIENTS:

GREEN PEAS	1/2 CUP
SHALLOTS	10 NO
COCONUT	3 TBLSP
CUMIN SEEDS	1/4 TSP
SALT	AS NEEDED
RED CHILLY	2 NO
GARLIC	2 NO
OIL	1 TSP
MUSTARD SEEDS	1/2 TSP
TURMERIC POWDER	A PINCH

METHOD:

• Take out the peas from the shell.
• Take out the skin of shallots and chop them finely.

• Add water in a wide vessel and add the green peas . Add a pinch of turmeric powder and salt to this and cook till the peas gets cooked. This will take approximately 10 minutes.
• Drain the water, once it is cooked and keep it aside.

• In a pan add oil and throw in the mustard seeds. When it splutters add the chopped shallots.

• Grind the coconut, red chilly, cumin seed, and garlic into a fine paste adding very little water.

• When the onions turn golden brown add in the cooked green peas and the ground masala.

• Mix it nicely and cook for 2 minutes to  get the masala infused into the peas and check for salt.
• Garnish with curry leaves.

• This can be served even with rotis too.

Note:

1. Cumin seeds can be replaced with fennel seeds to enhance more flavor.
2. 2-3 shallots can be added while grinding the masala.

MICROWAVE PALKOVA | THIRATIPAL RECIPE

Using condensed milk- ready in 10 minutes – with 3 ingredients Gokulashtami recipes

    When i came to Singapore four years back, my hubby’s friend’s wife sent a box of Thiratipal which tasted awesome and when i called and thanked her and she told me that she made the Thiratipal in Microwave  and she made with condensed milk. Those days i never know that we can search for recipes in Internet and i called her again and noted down the recipe.  After that i tried that once .Later , i totally forgot about the recipe.
Two days back, suddenly i remembered about that recipe and saw in that note book which i have noted the recipe and made it yesterday and since i don’t have Microwave at my place , i went to my friend’s place and made the thiratipal. This got ready in 10 minutes and the taste was too good .
Also check out my

• Stove top thiratipaal
• Badam milk peda recipe

INGREDIENTS:(YIELDS 1 CUP)

CONDENSED MILK	1 CAN(480 ML)
YOGURT	3 TBLSP
GHEE | BUTTER	1/2 TBLSP

METHOD:

• Grease a microwave safe  bowl, (take a bigger one) with ghee or butter.

• Open the condensed milk and pour it fully into the bowl and add the yogurt.

• Keep it in Microwave high for10 minutes and stir in between(every 40 seconds)

• After 10- 12 minutes this will come to a good thriatipal consistency.

• Even it is slightly loose don’t bother, it will get thick when cooled down.
• Mine got done in 12 minutes. the timing differs from each microwave.

Note:

1. I have seen in a blog that you can add a tblsp of cocoa powder in the beginning and make a chocolate flavored thriatipal.
2. You can garnish with chopped pistachios or badams .
3. A pinch of saffron can be added to enhance the flavor.

Vella seedai, Vella cheedai recipe, Gokulashtami recipes

  

 Recipe updated with video

Vella Cheedai| Vella Seedai recipe is a very popular sweet made during Gokulashtami/Krishna
Jayanthi in Tamil Nadu, Deep-fried sweet balls made of jaggery and rice flour.. For a long time, I found making Vella Cheedai quite tricky as I failed many a times while trying to make them. Either the vella cheedais would become hard or completely dissolve when immersed in oil. Last Saturday, all of a sudden, I thought of giving this vella cheedai a try once again. It started off well and just when I started adding the cheedais in oil, the whole thing turned into a disaster. No marks for guessing that the cheedais got completely dissolved in oil. Though I felt a little bad, I did not give up and made a fresh batch after taking a few tips from my friend’s mother. I was overjoyed on getting perfect vella seedais and now I can happily say that I can make vella cheedais with ease. I have updated the recipe with Video. I have also posted a salted version of these cheedais.  Check out my uppu seedai recipe.  Check out my full collection of Janmashtami | krishnajayanthi recipes

Aloo matar masala recipe, Side dish for chapati

Aloo matar masala recipe

Aloo matar masala in pressure cooker,  a popular combo of potatoes and green peas cooked in onion tomato based gravy, pairs well with chapati, poori and also for biryanis. Last week when we went to a nearby Indian Restaurant for dinner, we decided not to order for any paneer dish and finally ended up in ordering Aloo mutter gravy. While we were enjoying the aloo matar masala, my husband asked me, whether i have this recipe of aloo matar in Jeyashri's kitchen. I immediately tried the recipe the following week and sharing the recipe with you all now. This recipe i learnt my cousin Kirthika, from whom i learnt the recipe of Pav bhaji ,needless to say, she is an expert in cooking. I still can’t forget the taste of the aloo mutter which she cooked for me when was pregnant with my second baby.

Check out my other popular recipes, which pairs with chapati.

• Green peas masala
• Veg kheema masala
• Aloo gobi mutter dry

Aloo matar masala recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 20 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Aloo matar masala,in pressure cooker, a popular combo of potatoes and green peas cooked in onion tomato based gravy, pairs well with chapati, poori and also for biryanis

     Potato 2
    Green peas  1/2 cup
    Onion  1
    Tomato  2 
    Green chili  1
    Oil  1 tblsp
    Coriander powder  1 tsp
    Cumin powder   1 tsp
    Red chili powder  1- 1.5 tsp
    Garam masala  3/4 tsp
    Salt   as needed
    

Method with step by step pictures :

• Chop the onions and tomatoes. Peel the skin of the potato and cut into cubes.
• Puree the tomato. 
• In a pressure cooker, add oil and add the chopped onions and slit green chili.
• Saute till they turns pink.
• Add the pureed tomatoes and saute till they turn mushy.

• Keep the flame in medium.
• When done add the coriander powder, red chilly  powder, cumin powder and garam masala.
• Mix well and cook for few minutes. 

• Saute for a while and add the cubed potatoes and green peas.
• Add 1 to 1 and 1/2 cup of water and add salt.

• Close the lid of the pressure cook and cook till 3 whistles.

• Garnish with coriander and serve hot with chapathi | jeera rice.

• Aloo matar masala | aloo mutter masala is ready to serve. 

Note:

• Ginger garlic paste can be added. If adding add, after the onions are cooked. 
• You can use fresh green peas instead of frozen peas. 
• Aloo matar masala makes a perfect side dish for chapati and poori. 

MASALA PEANUTS RECIPE

  Masala peanuts or masala kadalai we call in tamil is a basically a deep fried snack and i still remember during our childhood days whenever my dad buys masala peanuts from office me , my sister and my grandma used to finish this on the same day itself. Yes my grandma is also a big fan of these masala peanuts. Though my mom and grandma makes all the sweets and snacks at home and i still remember we never buy any store bought snacks but somehow these masala peanuts we always buy from a particular shop from my home town. Suddenly i got a craving for these masala peanuts and my friend who makes this often guided me with few tips and the recipe for masala peanut is here:
Also check out my

• Microwave Masala peanuts recipe
• Masala papad

(The peanuts which we get will be slightly bigger. I used the raw peanuts without skin and you can use the raw peanuts with skin too.)
INGREDIENTS:

RAW PEANUTS	1 CUP
BESAN | CHICKPEA FLOUR|KADALAI MAAVU	3 TSBLP
RICE FLOUR	2 TBLSP
SALT	TO TASTE
RED CHILLI POWDER	1/2 TSP
OIL	FOR DEEP FRYING
GHEE	1/2 TSP
CHAAT MASALA	2 PINCHES(OPTIONAL)
GARLIC	2 PODS(OPTIONAL)
WATER	1-2 TBSLP

METHOD:

• In a wide bowl add the peanuts and wash it nicely.
• Drain the water completely.

• Add the besan, rice flour, chilli powder, salt, chaat masala(if using), crushed garlic pods(if using) and mix thoroughly.

• I didn’t add garlic.
• Add few drops of water and ghee to make it into a tight mixture.
• Never add excess water and make the mixture loose.

• Ghee is added to give more crispiness and to retain that too.
• Heat oil in a pan for deep frying.
• Sprinkle this peanut mix in oil.
• do not add too much in a batch.

• When the sizzle sound of the oil lessens take out the peanuts from the flame and drain them in the kitchen towel.

• This peanuts will be done very fast and be careful while frying this as this will get burnt easily.
• Store this in a air tight container and enjoy with tea.
• I love to have with curd rice too.

Note:

• If using skinned peanuts just continue with the same procedure or if you don’t want the skin just roast them in a pan for few minutes and rub it.
• Alternatively you can microwave it for a few minutes and take the skin out.
• The entire recipe cane be done  without deep frying. You canbake it in an oven or microwave it too.
• I added crushed garlic in the last batch and i loved the flavor in that masala peanuts.

MEXICAN RICE RECIPE | VEGETARIAN MEXICAN RICE

        As promised in my previous post of Vegetable stock I am posting the recipe of how to make Mexican Rice which i wanted to try for a long time after tasting this in a Vegetarian restaurant and the recipe i tried from here.
It turned out very well and my hubby who always loves fusion cooking and loves to try new dishes liked this Mexican rice a lot.
Also check out my

• Rajma pulao
• Mexican fried rice

INGREDIENTS:

BASMATI RICE |LONG GRAIN RICE	1 AND 1/2 CUP
ONION	1 NO
VEGETABLE BROTH | STOCK	3 CUPS
RED KIDNEY BEANS(Cooked)	1/2 CUP
CAPSICUM	1/2 NO
GARLIC	2 NO
OREGANO	1/2 TSP
TOMATO	2 NO
SALT	TO TASTE
PEPPER POWDER	1/2 TSP
CORIANDER LEAVES	FEW
OIL	1 TBLSP

METHOD:

• Wash the rice and drain the water.

• Slice the onions and chop the capsicum .

• Peel the skin of the garlic and finely chop them.
• Puree the tomato in a mixer.
• Soak the red kidney beans overnight and pressure cook this till it becomes soft.
• Drain the water and keep it aside.

• In a heavy bottomed pan, add oil and throw in the chopped garlic.

• Then add the sliced onions and saute till it becomes soft and turns pink.

• Now add the chopped capsicum( i used the red color one).
• Saute well. Add salt.

• Now add the rice and saute well till it turns slightly golden brown.Be careful not to burn it. This is more important as it will give a nice texture to the rice when it is cooked.

• Add the pureed tomatoes and mix well.

• Add the cooked red kidney beans and throw in the pepper powder and oregano.

• Add 3 cups of vegetable broth to this. Check for salt.

• Allow the mixture to come to a boil.  Turn the flame down to a simmer, cover the pan and cook for 20 minutes.
• Fluff the rice with fork. Do not mash it.
• Garnish with chopped coriander leaves. Mine got over so i didn’t use .

Note:

• You can use canned red kidney beans also. In that case drain the water and wash it thoroughly and use.
• Tomato can be replaced with tomato puree also. In that case use 1/2 cup of puree.