GREEN PEAS FRY

Every time we visit one of the local restaurants we need to have GREEN PEAS FRY.  This restaurant we have been visiting for ages now and enjoy all the dishes but this is unique.   It is served and with drinks but, it is not written anywhere is it, that you have to drink alcohol to eat this, is it?

The other day   we ordered this dish for the second time I decided to make it.

INGREDIENTS:

250 grams fried peas (The ones you get in the readymade mixture purchased in the sweetmeats shop)

3 onions chopped fine

4 cloves garlic crushed fine

1 tomato chopped fine

2 tblspn oil

4-5 green chillies , chopped fine (adjust as per taste)

1 tsp red chilli powder

½ tsp garam Masala

½ tsp dry mango powder

Salt to taste

¼ tsp sugar

Chopped coriander

2 Roasted papad

METHOD:

1.        In a thick kadhai heat the oil . in the hot oil add the garlic and fry.

2.       When you get the fragrance of fried garlic add the onions, raise the flame stir quickly  the onions should be crunchy.

3.       Add all the dry Masalas salt sugar and stir.

4.       Next add the tomatoes, fried peas, green chillies.

5.       Transfer to serving plate,garnish with green coriander and crushed roasted papad.

6.       Serve immediately with wedges of lime.

Delicious!!!!!!

Chivda

Chivda

I was supposed to make chivda for Diwali, but Pappa sent some, so I kept aside the Pohe I had brought.  I had purchased the Pohe/beaten rice called Bhajke Pohe as for one the Rain God is still making his presence felt and secondly as I am not confident about the way the Patal pohe (the thin one) have to be roasted to get the beautiful crunch that chivda has.

So for 850 grms of bhajke pohe I used

½ cup oil

2 tsp of mustard

250 grms of ground nuts

150 grms of puthne

3 springs of curry leaves

7 green chillies cut fine

½ tsp I/turmeric

4 tsp of red chilli powder

2 tsp hing

As I had no lime I used a 1/8 tsp of citric acid crystals in ¼ cup of water but you could use juice of one lime

Salt

Method:

1.       In a kadhai heat oil to check if it is heated enough add 2-3 grains of mustard. If they start spluttering immediately add the rest.

2.       I added  the groundnuts next and stirred occasionally till they stated popping a little. Next the Puthne again stir till you get a lovely fragrance of the roasted/fried nuts. (You can add cashew nuts and dry coconut/chobra pieces also).

3.       In go the green chillies and curry leaves. After about ½ a minute add the haldi/turmeric, chilli powder and hing/asafoetida. Stir well.

4.       Add the lime juice. Be careful as the oil will splutter a lot. Once the spluttering stops switch off the gas and add the pohe, salt and sugar.

P.S. This is totally mild chivda. If you want it spicy add more green chillies,chilli powder.

Also use more sugar and lime juice to your taste

Eggless Oats Cookies

Egg-less oats cookies

This is a variation of this recipe where in I had promised myself that I will smuggle in a few oats and I did it. Not one person who tried them out, that includes my elder daughter's college mates.

Ingredients:

1 cup whole wheat flour

1 cup Bombay Rava, roasted

½  cup besan

1 cup oats, heat a little for ½ a minute in the microwave ground with 10 almonds

1 cup ghee

1 cup sugar

1tsp baking powder

3 tblsps curd   

 3 tsp cocoa powder

¼ tsp instant coffee

Method:

1.  Mix all the ingredients to form soft dough. This I did in the morning.

2.  Cover the bowl with the dough with a cling film and put in the fridge.

3.  In the evening pre heat the oven at 180°C.

 4. Line the microwave turn table with foil   make balls about the size of pedas ( I made 18 balls)

5. Decorate the cookie with cashew nut pieces. arrange on the turntable with the distance of about an inch

6. Bake them in the oven for 15 minutes or till golden brown.

I an sending this to Manjula's Kitchen or her Egg-less cookie contest.

  

Paratha

Paratha with Egg Chat

Paratha

As I said we had EGG CHAT and PARATHA today.

 For PARATHA today I used

2 cups grated bottle gourd/dudhi/ hala kumbalkai

1 tsp coriander/ dhane/ havija powder

2 tsps cumin/jeera/jeergi powder

1 tblspn sesame seeds/til/ yelu

½ tsp haldi/turmeric

1 tsp chilli powder

GRIND TOGETHER

2 green chillies

1 small tomato

1 small onion

Some coriander leaves

1 tblspn oil

4 cups whole wheat flour

Salt

Method:

Mix all the ingredients together.

Make small balls using a little dry flour roll out the ball to make a thick paratha about ¼ inch or even less.

Put on a heated tava and roast on both the sides till light brown on both the sides.

Serve hot with curds, boondi raita and tomato chutney or egg chat.