Achari Keema Matar

 

          Keema Matar is a very popular dish in most of the Indian restaurants and Dhabas. They are served with naan, tandoori roti, kulcha, paratha, phulka, jeera rice or veg. pulao for a nice comfort meal. 

          However, I gave a slight twist to this recipe by adding some lime pickle to enhance the flavour of the dish & for a lingering achari flavour. It took the dish to a next level and turned out very yummy with a slight tang. So check out a step by step pictorial recipe to prepare it. 

• 400 gms. chicken keema / mince, washed well & drained
• 1/2 cup green peas (I used frozen ones)
• 3 tbsp. oil
• 2 bay leaves
• 1" cinnamon 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste 
• 1 tsp. tomato paste
• 1-2 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. cumin powder-coriander powder
• 1 tsp. garam masala powder
• salt to taste 
• 1 tsp. kasuri methi, crushed
• 1-2 tsp. lime pickle
• 2 green chilies
• 1 tsp. coriander leaves, chopped

          Heat oil and temper with cumin seeds, bay leaves, cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add 1 chopped onion and stir fry till light brown. Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil separates.

          Now add the keema and combine well. Cook on a high flame for 2-3 minutes. Add 1 cup water, salt, green peas and green chilies. Cover and cook till it is semi dry.

          Add the kasuri methi, pickle, remaining chopped onion and garam masala. Give it a stir and cook further for 2 minutes. 

          When done, garnish with coriander leaves and serve with naan, tandoori roti or kulcha for a nice comfort meal. 

                      Heat oil & temper with cumin seeds, bay leaves, cinnamon, cardamom 

                      and cloves. Sauté for a few seconds. 

                                 Add 1 chopped onion and stir fry till light brown. 

                     Add the ginger-garlic paste, tomato paste & all the dry spices mixed with 

                     some water. 

                                  Sauté till the oil separates.

                       Add the keema & combine well. Cook on a high flame for 2-3 minutes. 

                   Add 1 cup water, salt, green peas & green chilies. Cover & cook till almost dry.

                   Add kasuri methi, pickle, remaining chopped onion & garam masala. Give 

                   it a stir and cook further for 2 minutes. 

                                 When done, garnish with coriander leaves.

                             Serve with naan, tandoori roti or kulcha for a nice comfort meal. 

Matar Palak Paneer

          Palak Paneer is a very popular dish on a North Indian Platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But in this recipe, I added some green peas too, for a healthier version and it turned out real yummy. Please note that this is a no onion - no garlic recipe. You may add them if preferred. It can be enjoyed with hot steamed rice, jeera rice or any Indian flat bread. So check out the step by step pictorial recipe to prepare it.

          Greens in general are loaded with iron, fiber, vitamins and calcium. They are healthy and essential for a well balanced diet. 

          Green Peas are a rich source of protein, fiber, vitamins and minerals. They are also low in carbs and calories.

          On the other hand, Paneer also contains few health benefits as it is high in calcium, protein and folate. It also improves digestion and is good for the heart. 

          So this recipe is a combination of three super foods. So go ahead and give it a try and serve them to your family for a well balanced meal. 

• 2-3 bunches of spinach, washed, drained and chopped
• 2 tbsp. mustard oil
• 100 gms. paneer cubes
• 1 tsp. nigella seeds (kalonji)
• 2 green chilies
• 1/4 tsp. asafoetida
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1/2 cup green peas (I used frozen peas)
• 1 tsp. dry roasted sesame seeds 

          Heat oil in a pan and sauté the paneer cubes slightly. Drain and keep aside. Temper the same oil with green chilies and nigella seeds. Sauté for a few seconds.

          Add the ginger and asafoetida. Sauté till it slightly turns brown. Then add the greens and combine everything well.

          Now add all the dry spices and give it a stir.  Cook for 2-3 minutes. Then add the green peas and continue to sauté till all the moisture has evaporated. 

          When done, add the paneer and give it a toss. Switch off the flame and sprinkle the sesame seeds. Serve as a side dish with any form of rice or Indian bread for a nice healthy meal. 

                                  Heat oil & sauté paneer cubes slightly. Drain & keep aside. 

                 Temper same oil with green chilies & nigella seeds. Sauté for a few seconds.

                                  Add ginger & asafoetida. Sauté till it slightly turns brown. 

                                 Then add greens & combine everything well.

                                 Add all dry spices & give it a stir.  Cook for 2-3 minutes. 

                                 Add green peas & sauté till all the moisture has evaporated. 

                                 When done, add paneer & give it a toss. 

                                 Switch off the flame & sprinkle roasted sesame seeds. 

                         Serve with any form of rice or Indian bread for a nice healthy meal. 

Ragda Samosa Chaat - Savoury Street Snack

          Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. Today I would like to share a delicious RAGDA SAMOSA CHAAT, where the Ragda is a white peas curry. 

          To this, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare it.

Ragda....

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste (opt)
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Chaat.......

• 2-3 samosa, roughly crumbled
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

         Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.



To assemble the chaat......

          For serving, pour a cupful of the prepared ragda in individual bowls. Then arrange the samosa first.

          Top it up with the onion, tomato and chilies, followed by the tamarind chutney, green chutney and yoghurt.

          Next add all the dry spices, followed by some sev, peanuts, fresh coconut, farsan, chopped coriander and lime juice. Relish as an evening tea-time snack or as and when desired.

                                  Ingredients needed for the chaat.

                                 Ingredients needed for the chaat.

                                  For serving, pour a cupful of ragda in individual bowls. 

                                  Then arrange samosa first. 

                                 Top it up with onion, tomato & chilies.

                                 followed by tamarind chutney, green chutney & yoghurt. 

                 Add all dry spices, followed by some sev, peanuts, coconut, farsan, lime juice
                 & coriander leaves. Relish as a tea-time snack or as & when desired.

Steamed Lentil & White Peas Upma

          This is a very delicious, simple and a healthy steamed snack that can be had as breakfast, tea-time snack or as a light dinner. It can also be a great lunch box meal or an-after school snack. The dried white peas can be replaced with dried green peas or fresh peas, Enjoy it with some coconut or green chutney.

• 1/2 cup chana dal (Bengal gram)
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. poha (Flattened rice), I have used brown poha
• 1 cup dried white peas, boiled
• 1 tsp. ginger, grated
• 1-2 green chili, finely chopped
• 1 tsp. eno fruit salt
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. red chili flakes
• pinch of pepper powder
• pinch of roasted cumin powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 whole dry red chili
• pinch of asafoetida
• 1 tsp. urad dal (split black gram)
• 1 green chili, slit
• 1 sprig curry leaves
• 1 onion, chopped
• 1 tbsp. coriander leaves, chopped
• dash of lime juice

            Soak the chana dal and urad dal overnight. Soak the poha for 10 minutes. Grind all the soaked items with required quantity of water into a batter like consistency.

          To it add salt, turmeric powder, ginger, chilies, asafoetida, chili flakes, cumin powder, pepper powder and 1 tbsp. oil. 

          Mix everything well. Just before steaming add the eno fruit salt and give it a stir. Transfer to a greased steel container and steam for 15 minutes. Set aside to cool.

          Now crumble the prepared lentil and mix with the boiled peas. Heat oil and temper with the red chili and mustard seeds. Allow it to splutter.

          Add the urad dal, green chili, asafoetida and curry leaves. Sauté for a few seconds and then add the onions. Sauté till light brown and add the steamed lentil-boiled peas.

          Toss well and switch off the flame. Add the lime juice and garnish with coriander leaves. Serve with coconut chutney for an evening tea-time snack or for breakfast.

          

Bhindi Matar (Okra-White Peas) Stir Fry

          This is just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.

• 400 gms. bhindi (okra), chopped
• 1/2 cup boiled dried white peas
• 2 tbsp. oil
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1/2 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 onion, sliced
• 1" ginger, finely chopped
• 2-3 garlic cloves, finely chopped
• 1-2 fresh green / red chilies, chopped
• 1/4 cup coriander roots, chopped
• 1 tbsp. fresh grated coconut
• 1-2 fresh red chilies, chopped 

          Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.

          Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well. 

          Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well. 

          Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.

Spicy Aloo Gobi Matar Stir Fry (Potato Cauliflower Green Peas Curry)

          A new version of mine, this spicy Aloo Gobi Matar (Potato-Cauliflower-Green Peas) stir fry is a dry recipe that goes very well as a side dish. It can be enjoyed with any Indian bread or rice preparation. 

          A great lunch box option, it can be rolled into chapattis / tortillas for a quick meal on the go. You can do many variations with the tempering and the spices. Cauliflower, being a winter special is one of my favourite veggies, every time I make, it is a delight to relish.

• 1 med. size cauliflower, cut into florets
• 1 potato, cubed
• 1 onion, chopped
• 1/2 cup green peas
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 2-3 tbsp. oil
• 1 tsp. panch phoron (equal quantity of fennel, fenugreek, mustard, cumin & nigella seeds)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 2 tsp. red chili powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped  

          Heat oil in a pan and temper with the panch phoron. After it stops spluttering, add the potatoes and sauté for 2 minutes or till it turns slightly brown.

          Now add the cauliflower, onion, ginger, garlic, green peas, green chilies and all the dry spices. Mix well and cover.

          Cook on a medium flame by turning at intervals till the veggies turns soft. Sprinkle water at times if required.

          When done, add the lime juice and give it a toss. Garnish with coriander leaves and serve as a side dish with rice or chapattis.