Today while writing this post I am getting the feel of a devoted blogger. I baked the banana choco chips cup cakes today and posted it on the blog within minutes of the completion of the whole baking process , then in the evening I took them to the my neighbours favourite haunt and the whole lot got polished off in a jiffy , came back home made a quick fix dinner , every one liked it and here I am blogging about it. Wow what a day!!

Now this post has no history nor any interesting story behind it.

        I wanted to finish the left over packet of frozen peas and the home made cottage cheese I keep storing in small steel containers in the freezer for fixing such quick meals.

        All I did with about two cups of frozen peas and about the same quantity of cubed cottage cheese was this.

I warmed some refind oil in a heavy bottomed pan and just added two medium sized finely chopped onions , the moment they turned pink I added a chopped green chilli , followed by two level tablespoons of “Everest Pao bhajee masala” . 

          I stirred for about half a minute and then added two medium sized finely chopped tomatoes, again a stir fry for about a minute , and then tumble in the peas , a stir and then the cottage cheese and finally the salt. And the result was a "Chat pati masaledar quick stir fried sabzee."

cottage cheese· peas· Quick fixes· sabzeez and side dishes

Paneer Matar Masala

Today while writing this post I am getting the feel of a devoted blogger. I baked the banana choco chips cup cakes today and posted it on the blog within minutes of the completion of the whole baking process , then in the evening I took them to the my neighbours favourite haunt and the whole lot got polished off in a jiffy , came back home made a quick fix dinner , every one liked it and here I am blogging about it. Wow what a day!!

Now this post has no history nor any interesting story behind it.

        I wanted to finish the left over packet of frozen peas and the home made cottage cheese I keep storing in small steel containers in the freezer for fixing such quick meals.

        All I did with about two cups of frozen peas and about the same quantity of cubed cottage cheese was this.

I warmed some refind oil in a heavy bottomed pan and just added two medium sized finely chopped onions , the moment they turned pink I added a chopped green chilli , followed by two level tablespoons of “Everest Pao bhajee masala” . 

          I stirred for about half a minute and then added two medium sized finely chopped tomatoes, again a stir fry for about a minute , and then tumble in the peas , a stir and then the cottage cheese and finally the salt. And the result was a "Chat pati masaledar quick stir fried sabzee."

Potato and peas curry  / Aaloo Matar curry

This quantity of "Potato pea curry" is sufficient for six adults.

Ingredients:

1.  600 grams or six medium potatoes scrubbed and cleaned

2.  300 grams peas ( I have used frozen here , but you could use fresh if available )

3.  Four medium onions

4.   Five medium tomatoes

5.   One tablespoon ginger garlic paste

6.   Two teaspoons coriander powder

7.   ½ teaspoon turmeric powder

8.   One level teaspoon kashmiri red chilli powder

9.   500 ml water

10.          Salt to taste or about two level teaspoons

11.          5-7 tablespoons refined oil

12.           A few spices like a teaspoon cumin seeds , one inch cinnamon stick , a few cloves and two badi elaichi / black cardamom

13.          Fresh coriander leaves to garnish

14.          ¼ teaspoon garam masala

Method:

1.  Warm the oil in a pressure cooker and add the mixed spices .

2.  While the spices change the colour in about a minute , puree the onions with a little water.

3.  Add the onion puree into the pressure cooker and stir fry till the onion turn brown and begin to leave oil on the sides.

4.   Puree the tomatoes along with the ginger garlic paste in the meanwhile and add to the onion mixture.

5.   Stir fry on medium flame till the mixture begins to leave oil on the sides.

6.  Add the coriander powder , turmeric and the kashmiri red chilli powder, give a stir for about a minute.

7.  Tumble in the chopped potatoes and toss them and stir fry along with the masala paste for about 5-7 minutes. If you are using fresh peas , then you could add them along with the potatoes and stir fry.

8.  Add 500 ml of water and the frozen peas.

9.  Cover the pressure cooker and give atleast 2-3 whistles till the potatoes are done. Season with salt.

10.          Garnish with coriander leaves and sprinkle the garam masala.

curries· peas· potato

Potato and peas curry  / Aaloo Matar curry

This quantity of "Potato pea curry" is sufficient for six adults.

Ingredients:

1.  600 grams or six medium potatoes scrubbed and cleaned

2.  300 grams peas ( I have used frozen here , but you could use fresh if available )

3.  Four medium onions

4.   Five medium tomatoes

5.   One tablespoon ginger garlic paste

6.   Two teaspoons coriander powder

7.   ½ teaspoon turmeric powder

8.   One level teaspoon kashmiri red chilli powder

9.   500 ml water

10.          Salt to taste or about two level teaspoons

11.          5-7 tablespoons refined oil

12.           A few spices like a teaspoon cumin seeds , one inch cinnamon stick , a few cloves and two badi elaichi / black cardamom

13.          Fresh coriander leaves to garnish

14.          ¼ teaspoon garam masala

Method:

1.  Warm the oil in a pressure cooker and add the mixed spices .

2.  While the spices change the colour in about a minute , puree the onions with a little water.

3.  Add the onion puree into the pressure cooker and stir fry till the onion turn brown and begin to leave oil on the sides.

4.   Puree the tomatoes along with the ginger garlic paste in the meanwhile and add to the onion mixture.

5.   Stir fry on medium flame till the mixture begins to leave oil on the sides.

6.  Add the coriander powder , turmeric and the kashmiri red chilli powder, give a stir for about a minute.

7.  Tumble in the chopped potatoes and toss them and stir fry along with the masala paste for about 5-7 minutes. If you are using fresh peas , then you could add them along with the potatoes and stir fry.

8.  Add 500 ml of water and the frozen peas.

9.  Cover the pressure cooker and give atleast 2-3 whistles till the potatoes are done. Season with salt.

10.          Garnish with coriander leaves and sprinkle the garam masala.

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

peas· raita· rice· spinach

Peas pulao with spinach raita
Peas pulao / peas pulao / peas pulao / peas pulao /

Peas pulao with spinach raita

Sometimes the simplest things in life give the greatest pleasure. Its beyond doubt that I am a foodie and for me food satisfies all the five senses, sense of touch, sight, smell, taste and yes even the sense of hearing.

      I love the whole concept of putting things together and creating something new which gives energy and nutrition to body and well even to the soul if I may be allowed to say that.

     Pulao is such an amazing dish, I mean keeping rice as the base and with the accompaniment of a few spices one can make a great recipe with whatever vegetable we have in the refrigerator. I have tasted bottlegourd pulao at a friends place and it tasted great. Will work on that one soon and present before you all.
    Meanwhile lets make "Peas pulao" and whip up a "Spinach Raita" to go along.
    The one thing I love most about "Peas Pulao "is that its doesn't take long to prepare especially if you have frozen peas in your refrigerator and what I appreciate about the "Spinach Raita " is the perfect blend of the soft dark green spinach leaves , the silkiness of the yogurt and the cruchiness of the roasted peanuts , wow what a treat. 

peas pulao with spinach raita

  Lets cook a peas pulao and whip up a scrumptious raita, a perfect combo for lunch when one is not in  much mood for cooking.

Ingredients:

1.   One cup long grain rice

2.   1 ¾ cup water

3.   A few whole spices like cumin seeds, cloves , cinnamon stick and star anise ( I love the flavor of star anise but if you haven’t any then other spices will do just as well)

4.   4 - 5 tablespoons oil

5.   100 grams spinach  , roughly chopped they would make two cups

6.   Three cups whipped curd to get a smooth glossy texture without any lumps

7.   ½ - ¾ cups of peas ( frozen or fresh)

8.   A pinch of asafetida

9.   one fourth  teaspoon turmeric powder

10.              Salt to taste

11.              ½ teaspoon black pepper powder

12.              One fourth cup of broken peanuts ( not ground or powdered , just coarsely broken )

13.  two slit green chillies

Method:

1.   Wash the rice and soak it for atleast half an hour.

2.   Take two tablespoons oil in a pan and when it gets warm on medium heat add the half a teaspoon  cumin seeds and the other whole spices.

3.   When they change colour after about 30- 40 seconds add the measured water .

4.   When the water comes to a boil add the drained rice and two slit chillies , salt and turmeric powder and cover and let cook till done.

5.   When the rice is done , fluff it up gently with a fork and add the frozen peas and cover.  The peas will be done in the steam of the cooked rice. In case you are using fresh peas , then add the peas and the rice together.

6.   For the raita – take one or two tablespoons oil in a small non stick pan and when the oil gets warm on medium flame add the cumin seeds followed by the asafoetida.

7.  Add the chopped spinach and on medium flame just stir fry for about five minutes till the leaves wilt ,take care not to over cook them.

8.   Let it come to room temperature and then whisk the spinach into chilled or if you like at room temperature whipped curd or yogurt.

9.   Add  the peanuts , salt and black pepper powder to taste.

Spinach raita

10.              Serve the steaming hot pulao with the chilled raita.

peas pulao with spinach raita

   

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.

cauliflower· peas· stir fry· vegetables

Gobi keema matar / Minced cauliflower stir fried with peas

This recipe though quite a common one appeals to me as I can skillfully disguise the cauliflower into a beautiful mince because my son just hates cauliflower, he removes the florets from any vegetable or pulao that I make and obviously I have not yet revealed to him that this mince is of cauliflower.

        But besides catering to my surreptitious cooking method it is also an excellent dish for a main course if you have guests for dinner. Yes it takes a little more time than the usual aloo gobi and the whole process needs constant monitoring unlike some prepartions where in you can tumble in the chopped vegetables, cover with a lid, give an occassional toss and the sabzee is done.

    I have added some stir fried cashews to make the recipe more glamouros , but they can be skipped in case you haven’t any right now with you or want to give it a miss because of the calories they have.

Ingredients:

1.  One medium cauliflower about 400 to 500 grams

2.  One marge onion

3.  Two medium tomatoes

4.   ½ teaspoon turmeric powder

5.   ¾ teaspoon Kashmiri red chilli powder

6.   1 teaspoon coriander powder

7.   ½ teaspoon garam masala

8.   A few cashews ( I have used quarter of a cup)

9.   Half a teaspoon kasoori methi powder ( you could garnish \with fresh coriander leaves chopped fine or parsley)

10.  Mixed spices – a few cloves, one star anise ( optional), two black cardamons and one inch cinnamon stick

11.   Pure ghee / clarified butter about five to six tablespoons ( you could even use vegetable oil instead)
12. half a cup frozen peas or you could boil the fresh ones till soft
13. one teaspoon ginger garlic paste

Method:

1.   Grate the cauliflower and stir fry with two tablespoons desi ghee / pure ghee on medium flame till slightly browned.This would take you about ten to fifteen minutes. I prepared the rest of the ingredients while giving a stir to the mince in between to save on time. Honestly, I am not too convinced of grating the cauliflower in the food processor for this recipe as we dont need too fine a mince, but if that’s convenient for you , go ahead and do it.

2.   Stir fry the cashews in a tablespoon  of ghee till golden brown.

3.   Remove the cashews and in the same pan add two tablespoons more of the ghee and the whole spices.

4.   The moment they change colour , add the finely chopped onions and stir fry till golden brown.

5.   Puree the tomatoes in a blender and add to the browned onions along with a teaspoon of ginger garlic paste.

6.   Stir fry the mixture on medium flame till it begins to leave oil on the sides.

7.   Add the coriander , turmeric and red chilli powders, give a stir to let the masalas cook for a few seconds.

8.  Tumble in the cauliflower mince along with the frozen or boiled fresh peas toss them to mix them well.

9.    Sprinkle some salt and  garam masala  , turn the gas off and then season with any seasoning of your choice ( I have used kasoorui methi) and give another gentle toss .

10.  Tumble in the stir fried cashews and serve hot with pooris, plain paranthas or simply rotis. Dal and boondi raita will go well with this dry preparation.