Showing posts with label Peas. Show all posts
Showing posts with label Peas. Show all posts

Wednesday, December 21, 2011

Double Decker Parathas

Tried and tasted by Nivedita
Hi All,
I am here after long time. This time it is for our blogger friend  of veg junction. She is on with her first event and is very much enthusiastic about this. All the best to her.
Today's recipe is from my favorite breakfast.. Parathas... I love parathas. And when I got the recipe in Tarla Dalalji's website, I could not wait to try it.. Even though its a very common dish, the way she made is kid's friendly and my younger daughter loved it very much. 
I just took a basic recipe from her and modified according to my taste.
I followed the recipe from here. She says its good for diabetes. 
She has used the ready cooked chapatis but I prepared fresh(half baked, check the recipe below).
Thats the only difference.
Its little time consuming but tastes great with fresh chapatis
Recipe is copied and pasted from Tarlaji's post with some editing.

For the carrot stuffing
Grated Carrot - 1/2 cup
Cumin seeds - 1 tsp
Finely chopped green chillies - 1/2 tsp
Lemon juice - 1 tsp
Oil - 1/2 tsp
Salt to taste.

For The Green Peas Stuffing
Green peas - 1 1/2 cup

(Boiled and mashed)

Cumin seeds - 1 tsp

Finely chopped green chillies - 1/2 tsp

Lemon juice - 1 tsp

Oil - 1/2 tsp

Salt to taste.

Other ingredients:
Oil  or butter(not for diabetic people)  for cooking
Chapati ata to make chapatis.


For the carrot stuffing
  1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
  2. Add the carrots, green chillies, lemon juice and salt and mix well.
  3. Cover and cook for 2 minutes. Keep aside.

For the green peas stuffing
  1. Heat the oil in a non-stick pan and fry the cumin seeds until they crackle.
  2. Add the green chillies, coriander and salt and cook for 1 minute.
  3. Add the green peas and cook for another minute. Keep aside.

How to proceed

to make one double decker paratha
roll out three medium size chapatis.
Heat tawa and bake two only one side and one fully(this one is for the center part)

  1. Spread 1 tablespoon of the carrot stuffing on one side cooked chapati, make sure to keep the uncooked  side outside.and cover with cooked  chapatti. Then spread 1 tablespoon of the green peas stuffing, place another uncooked chapatti(again uncooked side on the upper side) on the top and press firmly to seal the edges.

  1. Cook the double decker parathas on a tava (griddle) on both sides, using a little oil.
  2. Repeat with the remaining atta and the stuffing to make more parathas.
  3. Serve hot with pickle or sauce or curds.

This is the mini size paratha which my younger daughter loved to have.

Sending these double decker parathas to Veena's event :-) which is started by Kalyani.

Announcing Cooking With Seeds - Peas

Kid's Delight-Colourful Palate  guest hosted by Veena,event by Srivalli..

Vatsala's  LGSS-Stuffed Paratha

Keep Smiling,

Tuesday, August 31, 2010

M/W Paneer Matar in Coconut milk (No Onion, No Garlic)

Tried and tasted by Nivedita 
Hi All,
Paneer is my all time favorite and I keep trying different recipes with it.
This one is in microwave and I thought of not using Onion and Garlic and give it a try. I was not sure about the taste. But it came out really tasty.

Recipe :
Paneer - 200 gm (I took ready Paneer from the stores), cut in to desired shape, I like the long strips
Shelled peas - 50 gm (you can use frozen also)
Tomato - 1 big, grated to get the juice or puree
Ginger - 1/2", cleaned and crushed
Oil - 1 tsp
Bay leaf - 1
Cardamom - 1
Clove - 1
Cinnamon - 1 small piece
Salt to taste
Red chilly powder - 1 tsp
Fresh cream - 1 tbsp

Coconut powder - 2 tbsp
Water - 1/2 cup
Mix the coconut powder in water to get thick milk. Adjust according to the liquid. If it becomes thick add some more water and if its watery add some more powder.

  • Heat oil in M/W Safe bowl on HIGH for 1 minute
  • Add the whole garam masala and again heat HIGH for 30 seconds
  • Now add crushed ginger and again heat on HIGH for 30 seconds
  • Add tomato puree, mix well and cook on HIGH for 2 minutes. Stirring in between after 1 minute.
  • Add Salt, red chilly powder and peas.
  • Cook on HIGH for a minute.
  • Add coconut milk, Paneer and little water.
  • Mix well and COOK on HIGH for  3 to 5 minutes stirring in between. Please check the timing as each M/W has different settings. Mine is 800 as HIGH.
  • Add Fresh cream, mix well.
  • Allow to stand for few minutes.

Paneer Matar is ready to serve.

Sending this to 


Keep Smiling,

Monday, July 26, 2010

Aloo Matar Sabji (Peas & Potato masala) - Microwave method

Tried and tasted by Nivedita 
Hi All,
Most of the times, my use of microwave is restricted to warm the food. But now a days I am trying to make new recipes in it, as it is like an extra hand for me. Morning is very busy time, cooking all the things at a time, Make coffee, boil the milk and drinking water, make breakfast, prepare the food for kid's lunch box. My two burner stove is not enough for me. Thats why, when ever I am short of time with many things to cook in short time, I take the help of microwave. There are only few dishes I always love to repeat it. One is Microwave Chocolate Cake (learnt it 2 months back, and its my daughter's favorite) which I repeat once a week. 
The second one is this, Aloo matar sabji which goes very well with Puri and hot chapatis.
Here is the way to make it 100 % in microwave
Ingredients :
Potato - 4 to 6 medium
Onion - 1 big, finely chopped
Fresh or frozen peas - 1/2 cup
Tomato - 1 big, grated
Curry leaves - few
Coconut milk - 1/4 cup(I used ready coconut powder and added it in warm water)
Oil - 1 tsp or you can skip it.
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp (I use MTR product which is mild but gives good aroma)
Fresh coriander to garnish
Wash the potatoes. Prick all over. 
Keep in the microwave on HIGH for 5 minutes or if your M/W has the option to boil the potatoes(I have) cook it with the option on for 5 minutes. Allow it to cool. Peel the skin and cut into cubes.
Cook the peas also in M/W on HIGH for 3 minutes. Keep aside
Take oil in M/W safe bowl  (if using). Keep on HIGH  for a minute. Remove and add onions. Or if not using oil, add the onions directly.
Keep on HIGH for 3 minutes and let the onions fry and change the color. I forgot to take the snap of that.
Next add the tomato and mix it. Cook on HIGH for 3 minute, stir in between. 
Remove it. Add all the dry powders. Cook for half a minute. Now other remaining ingredients except the coriander. Cook on HIGH for 4 to 5 minutes.
Keep it in the M/W for few minutes. 
Open and transfer it into the serving bowl. Garnish with fresh coriander.
Aloo matar sabji is ready to serve.
This makes for 4 to 6 persons.
My daughter loves (me too!) to have it with puri like this :
Sending this to two events :

 Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,

Sunday, January 31, 2010

Mini Samosas

Tried and tasted by Nivedita
Hi all,
Samosas were never in my kitchen as I never liked the big sized samosas!! But in UAE, I started eating only those we get frozen. They were very tasty, but I used to have rarely because of the frying and frozen factor. Then these mini samosas were available in Keralite Restaurant during Ramdan Fasting. I used to wait to have in the evenings.
(keep the straight line on your left)                                                          
(Fold like how it is shown in a photo. Apply milk to bind it)

After coming from UAE, I totally forgot about these mini darlings.
Last week, my daughter reminded me and ordered me to make samosas. 
A very simple fast food which can be made anytime, as all the ingredients are available at home. This is first time I have made samosas at home!!!!

For filling,
Potato - 3 to 4 medium, boiled and smashed
Peas - 1/4 cup, boiled in a micro wave for a minute
Carrot - 1 small, boiled(optional)
Salt to taste
Garam masala - 1/2 tsp
Chat masala - 1/2 tsp
Lime juice - 1 tsp
Red chilly powder - 1 tsp
Cumin seeds - 1/2 tsp, roasted
Oil - 2 tbsp
Oil to fry samosas
For dough
Maida or all purpose flour - 1 cup
or you can use even wheat flour if your are weight conscious.
Salt - 1 tsp
Hot oil - 1 tbsp
Cumin seeds - 1 tsp
Water to prepare dough
Prepare the soft dough with above ingredients and keep aside for at least 15 minutes.
Keep the potatoes and peas in a oven to boil for 5 minutes.  Till it is boiled, prepare the dough and keep it aside and start making filling masala ready.

Heat oil in kadai, Add cumin seeds and all other dry masalas. You should be quick as it will get burnt. Add the vegetables. Salt and lime juice. Mix properly. The masala is ready.
Make small balls(Garlic bulb size) out of dough. Take one ball, roll in to small puri size. Cut in to half. Then comes the trick. Always keep the straight line on your left. It will be easy to make cone. (follow the photos.)
Take smaller size ball to make mini samosas.
Fill the masala. Cover the cone by applying milk. Make other samosas also ready. Fry all the samosas  in a hot oil.
It takes long time to make mini samosas, but tastes great.
Serve with green chutney, sauce or ketchup.
Want to have plain? No problems. 
The twist is, as there is a time limit in her event, you can prepare this healthy fast food, if and only if you have boiled potatoes  in the fridge.And if you are making it only for one or two persons( as it takes long time to prepare for many)
I hope I am not violating any rule of the event.

Keep Smiling,

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