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

Saturday, February 15, 2014

Peas Paluv + Green Apple Chutney

Pulav is a rice dish prepared with Rice,  vegetables, and some spices like clove, cinnemon, cardamom. There are different varieties of Palav and each state has its own recipe and the way to cook.

 Palav is a poppular rice dish which is very famous in the North India and it has influenced the South and the whole world.

The Sanskrit word Palanna meaning a mixture of Vegetables and rice. The English spelling is influenced by the Modern Greek Pilafi which comes from the Turkish word due to the wast spread of the dish , there exist variations of the name in many languages. Its called Polou, Palov, Ppilau, Polaao
(Bengali), Palav/Pulav(Hindi/Urdu) etc

Pulav is a spicy dish cooked with vegetable and spices together, or cooked vegetables. As I said before there are different ways and types of Pulav. 

Here is a recipe of Pulav,  Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney.

Things Needed :

Basmati Rice : 2 Cups
Peas :1 Cup
Beans : 1 Cup
Cinnamon : an inch
Clove : 4 to 6
Garam Masala Powder : 1/2 Tea spoon
Oil : 1 Table spoon
Ghee : 2 Table spoons
Coriander leaves : 3 to 4 Tea spoons.
Green chilly : 2 
Ginger : 1 Table spoon (grated)
Coconut : 2 to 3 table spoons
Salt : to taste
Water : required

Method :

1. Wash and keep the Basmati rice aside.
2. Wash peas, beans, green chilly and coriander leaves. 

3. Cut beans, coriander leaves and green chilly. Grate ginger and coconut.
4. Keep a pan on the fire. Heat and put oil.
5. Put clove and cinnemon. Fry for 10 seconds.
6. Add green chilly, cut beans and peas.


7. Fry them for 2 to 3 minutes. Add garam masala and fry for 10 seconds.
8. Add rice and fry nicely for a minute or 2.
9. Add ginger and put off the fire.


10. Now shift the fried rice -vegetables mixture to a rice cooker.


11. Add 1 = 2 water to the rice. 
12. Add coconut and ghee mix it once nicely. 


13. The rice cooker will be off once the Paluv is done.
14. Leave it for 5 minutes in the Rice Cooker, then mix it well and shift it to a serving dish.


15. Serve with Green Apple chutney and  apple raitha along with Peas Pauv.


Note : 

You can also add other vegetables along with beans and peas. (Carrots- capsicum etc). 
You can add more spice if you wish Paluv to be spicy. More ghee also can be used. It adds tothe taste.
You can also use onions and garlic.  You can cook this Rice -Vegetable mixture in a pressure cooker too.
(8 to 10 Minutes) You can use Sona masuri rice also. The propotion of water is for Sona Masuri is 1 = 3. 

Time : 1 hour (preparation + cooking)
Serves : 3 to 4

Recipe for Green Apple Chutney :



Cut green apple (1),  Green chilly (2), a small marble size tamarind and 1 cup of grated coconut. Grind all the ingredients with salt and Green Apple chutney is ready to serve.


Apple Raitha

Grate 2 apples with its skin together, add salt and a cup of curd. Apple Raitha is ready to serve.


Apple raita is ready to serve.





Tuesday, September 17, 2013

Navane (Foxtail) BisiBele Bath..

Navane/Foxtail millet is a healthy millet and now a days millets are known for their healthy benefits. I have tried this bisibele baath one of the famous Karnataka's yummy dish.


Navane /foxtail millet is known for its rich source of fiber and other healthy benefits. It is said that long long before these millets were the main food grains used all over India. Anyways as they say History repeats. The days are back again and people know the value of these millets.
 Navane/Foxtail millets are grown mainly in North Karnataka and in some places of India. We can prepare lots of dishes using Navane/Foxtail Millet. Foxtail millet is known as Navane akki in Kannada /Karnataka.  Navane/Foxtail millet can be used instead of rice and prepare varieties of Indian dishes. For example like chitranna, Milk ganji, bisibele baat, payasam, dosa, idli etc etc etc.
Foxtail millet is full of fiber and it helps to control our cholesterol and blood pressure.
Here is a recipe for Bisibele bath which is good for any time of the day and for all age group. I have used moong dal instead of toor dal since moong dal keeps the body cool and ready bisibele bath powder. (M.T.R.)

Ingredients:
To cook:
Navane : 1 Cup
Moong Dal: 1/2 Cup
Carrots: 2
Peas : 1/2 Cup

To Add :
Turmeric powder : A pinch
Tamarind pulp : 2 Tablespoons
Salt : As required
Ghee: 1 Table spoon

To Grind :
Coconut : Grated : 2 to 3 Tablespoons
Bisibele baath powder : 2 to 3 Tablespoons

To Season :
Mustard Seeds: 1 Teaspoon
Urd dal : 1 Teaspoon
Oil: 2 Tablespoons
Salt: to taste
Ingh:(Asfoetida) : a pinch
Curry leaves: 8 to 10

Method: 
1. Wash and pressure cook Navane and Moongdal separately. Wash and cook pea pods till they are soft. (Used frozen peas).

2. Wash and cut carrots in to small pieces and cook separately till soft and keep it aside.

3. Soak tamarind in hot water for 5 minutes and squeeze out the juice and keep it aside.( Lemon size tamarind).
3. Grind coconut and keep it aside.
 4. Now keep a pan on the fire and heat. Put oil and put mustard seeds and urd dal. Let the mustard seeds splutter. Add ingh/Asafoetida and curry leaves.
5. Now put cooked Navane and moong dal lt. Put 2 glasses of water. Add salt.
6. Add cooked carrots, peas Add turmeric powder and tamarind pulp.
7.  Add required salt and mix it well. Cook for 2 minutes.


 8. Add ground coconut and mix it slowly. Add  bisibele baat powder. Mix it and let it cook on low flame For 2 to 3 minutes.

9. Put off the gas and shift the ready Navane /Foxtail Millet Bisibele Baat to a serving dish.

10. Serve with chips or papad.


Note:

 You can add  other vegetables like peas, beans or capsicum. Adding more/less ghee is optional. Use of any brand Bisibele baat powder is optional. Here I used fresh bisibele baat powder prepared at home . (Use of onions are optional).
Time : 25 to 30 minutes.
Serve : 3 to 4 

Procedure to prepare Bisibele bath powder:

Channa dal : 2 Tablespoons.
Urd dal : 1 Tablespoon
Coriander seeds :2 to 3 Tablespoon
Cineman : 2 to 3 small pieces
Cloves: 3 to 4
Jeera " 1 Tea spoon
Red chilly : 6 to 8
Dry roast and dry grind when it cools down.

Monday, January 14, 2013

Peas Palav.

Peas Palav is easy to prepare and much of ingredients and you can have it for  lunch or dinner.

Ingredients :
Basmati Rice: 2 Cups.
Peas : 1 cup.
Butter or Ghee: 2 to 3 Table spoons.
Cardamom : 4 to 6.
Cloves : 6 to 8
Cinnamon Pieces : 3  to 4
Salt : to taste
Green chilly : 2 to 3
Coriander leaves : 2 to 3 table spoons.
Ginger : 1 Tea spoon.(grated).
Water : 4 cups.

Method :
Wash and remove water from  the rice and keep it for 15 minutes.  Cut green chillies and coriander leaves and keep it aside.
Now keep a pan on the fire and heat . Put butter or ghee . heat for 1 minute. Now put all the spices and fry for 2 to 3 minutes. Add  cut green chillies and ginger and fry for 1 minute. Now add fresh peas and fry nicely for 2 to 3 minutes. Add rice and fry for 4 to 5 minutes and put off the fire. Add coriander leaves  and salt to the fried mixture and mix  nicely and shift the fried rice mixture to a electrical  rice cooker or pressure cooker and 4 cups of water and cook. Serve Hot Peas Palav with coconut chutney or  Onion Raitha.
Cut onions into small pieces and put it in curd.  Add required salt to it.
Note : Do not fry ingredients on high flame. Can use other kind of raw rice also. but remember to use enough  water.  Preparing Palav in electrical cooker will  give a better result. If you use pressure cooker do not over cook.  Can  use any cooking oil instead of butter or ghee. ( using butter or ghee is better). Can use grated
coconut  (fresh) also.
Serves: 2 to 3

Wednesday, September 2, 2009

Aloo (Potatoes) and Peas Curry

Aloo/Potato is liked by almost all age group people. Peas though it is a seasonal pod, you get peas in almost all the months of the year. You can use frozen peas too. This particular curry is a combination of  Aloo/potato and Peas.


It is a spicy curry and I have used peas, potatoes, green chilly,pepper and other spices.
No onion or garlic is used in this curry. It goes well with almost all main dishes like chapatis, poori, idli, dosa, Naan, any type of roti even plain rice.
Lets see the recipe now:
Ingredients :
To Cook 
Potato : 2 ( Medium Size )
Green Peas : 1/2 Cup. ( Fresh or Dried ones ( Soak them in water at least 5 hours) .
Tomato: 2 ( Medium size )
To Grind : 
Cashew nuts : 6 to 8
Green chilly : 2
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Jeera Powder : 1/4 Teaspoon
Coriander seeds : 1 Tablespoon
Pepper pods : 3 to 4
Jeera powder : 1/2 Teaspoon
To Add :
Milk or milk powder : 1/4 Cup  / 2 Teaspoons  (milk powder)
Jeera seasoning : 1 Teaspoon
Oil or Ghee : 1 Teaspoon
Water : 1 Cup
Butter : 1 Teaspoon
Salt : as required
Method :
1. Wash and remove the skin of potatoes and cut into small. Wash coriander leaves, ginger and keep it aside. Wash tomatoes and cut into pieces. Wash green chilly and keep it aside.
2. Keep a pan and add a spoon of oil. Heat and put jeera.
3. Let it fry in oil. Add peas and cut tomatoes. Fry it nicely. Add a pinch of turmeric powder.
4. Now add potatoes and pinch of turmeric powder.
5. Mix it well and add 1/2 cup of water. Cover the lid and cook.

6. Grind coriander leaves, coriander seeds, pepper pods, ginger, cashew nuts and garam masala. Add little water to grind.
7. Remove this ground mixture from the mixi jar and add it to aloo peas. Add milk.

8. Add required salt and mix it nicely Let it boil for another 2 minutes. Shift the curry to a serving dish. Add butter.

9. Serve with any main dish you have prepared.


Note :
 Adding more spice is optional. (You can add 2 cloves, a small piece of cinnamon while grinding). I used milk powder. Mixed with 1/4 cup of water and prepared milk. You can use fresh milk. Adding coconut is optional. (No coconut). Use of onions and garlic is optional. (Surely it adds to the taste for onion - garlic lovers). You can use roasted chenna (hurikadale/pottu kadale) instead of cashew nuts. (Optional). I have used pressure cooker to cook. (Cooks faster).
Time : 30 minutes
Serves : 4 to 5

Wednesday, September 10, 2008

Peas and Vegetable Saagu with soft chapatis.

Peas and Vegetable Saagu/Curry is one of the traditional dish that goes well with almost all the main dishes like chapatis, pooris, rotis, naan and other indian bread.


 I Have prepared this curry How my father used to do @ times. It is bit spicy, yummy and goes well with chapatis especially.
I have used peas, potatoes, tomato, beans and some spices which are at home.
Let us see the recipe now :
No Onion or Garlic is used in this curry.
@ First :

Vegetable Saagu

Things Needed :

To cook :
Peas : 1 Small bowl. (250 grams)
Carrot : 2
Potato : 2
Tomato : 1( small )
Beans : Handful
Salt : To taste

Things to grind :
Coconut : 2 to 3 Tablespoons
Cinnamon : A small stick. (1/4 inch)
Cloves : 4 to 5
Roasted chenna/putani : 2 Tablespoons
Coriander seeds : 1 Tablespoon
Jeera/Cumin seeds : 1/2 Teaspoon
Tamarind : 1/2 Marble size.
Green chilly : 2
Pepper pods : 2 to 3
Ginger : Small piece
Coriander leaves : 2 to 3 sticks
To Add : 
Ground masala
Butter : 1 Teaspoon
Milk powder/ fresh boiled and cooled milk: 1/4 Cup
Oil : 2 Teaspoons
To Season :
Jeera / cumin seeds : 1/2 teaspoon.


Method :
1. Wash and cut vegetables into small pieces and pressure cook with fresh peas pods.

2. Grate coconut and grind it with coriander seeds, jeera, pepper pods, green chilly, ginger, cut coriander leaves cloves and cinnamon.
3. Remove it from the mixi jar once it turns soft and smooth. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put jeera. Let it turn slightly golden colour.
5. Add ground spice mixture and cook on low flame. ( for 2 minutes. Stir in between).
6. Keep cooked vegetables on fire. Add 1/2 Cup of water and mix it well. Add required salt.

7. Let it cook for 2 minutes. Add spice masala to the boiling vegetables and mix it well.
8. Let it cook for 2 to 3 minutes. Put off the fire and add 1/4 cup of fresh thick milk.
9. Shift  the curry to a serving dish. Add 1 teaspoon of lemon juice to it.

10. Add a teaspoon of butter on the top. Serve it with hot soft chapatis.  We had this " Peas and Vegetable Saagu with Soft Chapatis".

Note :

Do not add much spice. It gives out strong aroma. Adding more /less chilly is optional.
Adding any vegetable of your choice is optional. Adding milk powder or fresh milk adds to the taste.
Time : 30 Minutes 
Serves : 3 to 4 

Recipe for soft chapatis.:

Mix wheat flour with required hot water, add a teaspoon of ghee and prepare soft dough.
 Roll them as chapatis and cook on low and medium flame.
 Use of oil while cooking chapati is optional.
You can spread some ghee on the top of hot chapati also.

Fresh Turmeric Pachidi

Pachidi is nothing but Rayita or Rayta, a curd based curry. We got some fresh turmeric from out pot. Last year during the Nagara Panch...

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author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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