This combination of Peas with Chicken into a curry form is simply yummy. I made use of dried white peas to make this delicious gravy. So go ahead and give it a try. Very easy and an awesome preparation, it can be enjoyed with any form of rice or Indian bread, including dosa, appam, idiyappam, etc.
- 400 gms. chicken curry cut
- 1/2 cup dried white peas, soaked overnight
- 3 tbsp. oil
- 1-2 bay leaves
- 1" cinnamon
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, sliced
- 1 tbsp. ginger-garlic paste
- 1 tsp. tomato paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tomato, chopped
- 1 tsp. ghee
- 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- 1 tbsp. coriander leaves to garnish
Pressure cook the soaked white peas in 1 1/2 cups water for 5 minutes on a low flame after the first whistle or till it is soft. Keep aside.
Make a paste of the ginger-garlic paste, tomato paste and all the dry spices with some water. Keep aside.
Heat 1 tbsp. oil and saute the chicken till light brown. Drain and keep aside. Heat the remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds.
Saute for a few seconds and then add the onion. Fry till it turns light brown. Add the spice paste and saute till the oil separates.
Now add the tomatoes and fry till it is mashed. Add the fried chicken and 1 cup water or as needed. Cover and simmer till it is cooked and the chicken is tender.
Add the boiled peas and simmer further for 2-3 minutes. Adjust water accordingly. When done, switch off the flame and add the ghee and kasuri methi.
Mix well and garnish with coriander leaves. Serve as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, kulcha, tandoori roti, paratha or just plain chapatti. It can also be relished with dosa, uttapam, appam or idiyappam.
This is my 700th post since I started my website in August 2014. Today I made a healthy and a nutritious South Indian breakfast of semolina cooked with some green peas. It is a very simple and a quick dish that can be prepared in a jiffy and is very common in most homes.
You can add any veggies to it, to enhance the flavor and make it more wholesome. Relish it with coconut chutney or pickle. I like mine with some idli podi sprinkled over it. So check out the step by step pictorial recipe to prepare it.
- 3/4 cup sooji (semolina)
- 1/2 cup green peas (I used frozen peas)
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1 whole dry red chili, broken
- 1 tsp. urad dal (split black gram)
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 sprig curry leaves
- 2-3 tbsp. roasted peanuts
- salt to taste
- 1 tsp. lime juice
- 1 tsp. ghee
Heat oil in a pan and temper with mustard seeds and red chili. After it stops spluttering, add the urad dal and sauté till it changes color
Add the onion, ginger and curry leaves. Sauté till light brown. Now add the green peas, followed by the sooji and stir fry till it turns slightly brown.
Add 3 cups water, salt and the roasted peanuts. Simmer by stirring continuously on a low flame till it turns thick. Add lime juice and ghee. Give it a stir and serve hot with coconut chutney.
Heat oil & temper with mustard seeds & dry red chilies. After it
stops spluttering, add urad dal & sauté for a few seconds.
Add onion, ginger & curry leaves. Sauté till light brown.
Add the green peas followed by the .......
...........semolina. Stir fry till light brown in colour.
Add water, salt & roasted peanuts. Simmer till it becomes thick. Add
lime juice & ghee. Give it a stir.
Serve hot with coconut chutney.
This is our usual & traditional Keema Matar cooked in a Bengali style. It is known as Ghugni in the local lingo. Of course the medium of cooking is mustard oil and tempered with bay leaves and whole garam masala. Best had with rice or chapatis / naan. They can also be had as a keema roll (stuffed in egg paratha) for a quick lunch box meal or as a snack.
- 300 gms. chicken keema / mince
- 1/2 cup green peas
- 1 potato, cubed
- 1-2 green chilies (opt)
- 3 tbsp. mustard oil
- 2 bay leaves
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 tsp. cumin seeds
- 1 onion, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 cup tomato puree / 1 tsp. tomato paste
- salt to taste
- 1 tsp. red chili powder or to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. ghee (clarified butter)
- coriander leaves to garnish
Heat oil and shallow fry the potatoes till light brown. Drain and keep aside. Temper the same oil with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds.
Add the onion and fry till light brown. Now add the ginger-garlic paste, turmeric powder, tomato paste, garam masala powder, coriander-cumin powder and red chili powder mixed with a little water.
Sauté till oil separates from the sides of the pan. Then add the keema and continue to sauté till all the masalas are well blended and the mixture turns dry.
Add 1 cup water, salt, green chilies (opt), fried potatoes and peas and cook, covered till done and there is a slight gravy left. Add ghee and mix well. Serve, garnished with coriander leaves.
Sweet potatoes are not commonly prepared, but they are a healthier substitute to normal potatoes. This humble veggie, which contains a lot of fibre, vitamin C and iron, when cooked, turns out very yummy. As I had some leftover mango chutney, I tried to incorporate it into the gravy. So the end product was an amazing side dish. I prepared it into a dry veggie to be relished with Indian bread. You may keep some gravy if serving it with rice.
- 2 med. size sweet potatoes, cubed
- 1/2 cup green peas
- 2 tbsp. oil
- 1/2 tsp. panch phoron (equal quanitty of fennel, cumin, mustard, fenugreek & nigella (kalonji) seeds
- salt to taste
- 1/2 tsp. turmeric powder
- 1/2 tsp. garam masala powder
- 1 tsp. coriander-cumin powder
- 2 tbsp. mango chutney
- sliced bell peppers & mint leaves to garnish (opt)
Mango Chutney-
- 8-10 garlic cloves
- 4-5 whole red chilies
- 1 tsp. white sesame seeds
- 1/2 tsp. tamarind paste
- 2 tbsp. coconut, grated
- 1/2 cup mango pieces
- salt to taste
- 2 tbsp. oil
To make the mango chutney - Heat oil in a non-stick pan and fry the red chilies for a few seconds. Then add the garlic and saute till light pink in colour. Add the til and stir . Cool and grind along with coconut, tamarind, salt and mango pieces. Keep aside.
To make the gravy - Heat oil and temper with panch phoron. Add the sweet potatoes and saute till light brown. Then add the mango chutney, coriander-cumin powder and turmeric powder mixed with little water.
Fry till oil separates. Add 1 1/2 cups water, peas and salt and cook, covered on low flame till the veggies are cooked and the gravy is thick. Add the garam masala powder and stir well. Serve, garnished with sliced bell peppers and mint leaves.
This lesser known root vegetable is not too common in many household. However, if prepared the right way, it tastes yummy. Potatoes can be easily replaced with arbi. It contains a good amount of fiber, protein and calcium and is more nutritious than potatoes with low cholesterol. It is generally prepared dry to be enjoyed with flat bread.
- 500 gms Arbi, boiled al dente
- 1/2 cup frozen peas, thawed
- 1 tsp. ginger-garlic paste
- 1/2 tsp. kalonji (nigella seeds)
- 2 tbsp. oil
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder
- 1/2 tsp. red chili powder
- 1/2 tsp. garam masala powder
- coriander leaves to garnish
Heat oil in a pan and temper with kalonji. Add the boiled arbi and sauté till light brown. Add the peas and fry for a minute.
Add the ginger-garlic paste, turmeric powder, coriander-cumin powder, red chili powder, salt and garam masala powder mixed with little water.
Sauté till well combined for a couple of minutes. Serve, garnished with coriander leaves as a side dish with chapattis.
