Matar Ka Paratha (Green Peas Flatbread)

matar ka paratha

Matar paratha is a good option for breakfast especially for those who have parathas in their breakfast. Pressure cook matar to 1 whistle and mash it.

Recipe of matar ka paratha

For the dough

2 cups atta (whole wheat flour)

1 tsp salt

For the filling

1 cup matar (green peas) - boiled and mashed

2 green chillies- minced

Salt to taste

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp amchoor (dried mango powder)

1 inch piece ginger- grated

2 tsp oil

Oil to shallow fry

1. For the dough, take flour in a bowl and mix salt. Add water to knead into smooth dough. Cover with a damp cloth and set aside for 20- 25 minutes.

2. Heat oil in a pan and add ginger and green chillies. When they turn light brown, add matar. Add salt and spices. Cook for 10-12 minutes on low heat till matar mixture turn dry. Let it cool down.

3. Take a ball (peda) out of the dough and roll into a 3-4 inch disk. Place 2 tsp matar mixture in the center. Gather the edges of the disk and seal it so that mixture doesn't come out.

4. Roll out gently into a 7-8 inch disk or paratha, dusting with flour.

5. Heat a tava (griddle) and place the parantha on it. Roast from both sides applying oil. Roast till matar paratha turns golden brown with brown- black specks on it. Serve hot matar ka paratha with curd and pickle of your choice.

matar paratha

Rice Kheer (Pudding)

rice kheer

Rice kheer or chawal ki kheer is one of the most popular desserts of Indian Subcontinent. It is even offered as prasad. It’s very delicious and my family prefers it chilled. So after the kheer reaches room temperature, we refrigerate it.

Recipe of rice kheer (payasam)

1 liter milk

1/4 cup rice

1/4 tsp elaichi (cardamom) powder

4-5 tbsp sugar

1 tbsp almonds (blanched and slivered)

1 tbsp kewra water (optional)

1. Soak the rice for 1/2 an hour. Drain.

2. In a heavy bottomed pan, bring the milk to boil. Add rice and lower heat.

3. Cook stirring in between till rice is cooked and kheer thickens. Cook till the desired consistency is reached.

4. Add sugar and cook stirring till sugar dissolves. Turn off heat and add almonds and cardamom powder. When the kheer has cooled down somewhat, add kewra water. Serve rice kheer hot or cold.

kesari kheer

Tomato Soup

tomato soup

This is a very simple and fast recipe for the delicious, ever popular tomato soup. There is nothing like home made fresh tomato soup. It can beat the canned soup anytime. It is very healthy and can be given to the babies and also to sick people.

Recipe of tomato soup

6 tomatoes- chopped

1 small onion- chopped

2 tsp sugar

4 cups water

Salt to taste

2 tsp butter

1/4 tsp Black pepper powder

1. Melt butter in a pressure cooker. Add onion and sauté till it turns light brown.

2. Add tomatoes and cook for 2-3 minutes. Add 4 cups of water and close the lid of the cooker. Cook to 2 whistles. Cook further on low heat for 3 minutes. Turn off the heat and let it cool down.

3. Blend this mixture in a blender to a smooth puree. Strain through a sieve or a soup strainer.

4. Reheat soup in a saucepan and add salt, sugar and black pepper powder. Serve hot. You can also garnish tomato soup with cream and bread croutons.

Tamarind Chutney (Imli Ki Chatni)

imli ki chutney

Imli ki chutney is a sweet and sour Indian sauce which is used as a dip with savory snacks like samosa, pakora or kachori. It is also a must to pour over dahi bhallas. It is very easy to make and tastes absolutely lip smacking. You will end up licking your lips and asking for more.

Recipe of tamarind chutney or imli ki chatni

1/2 cup tamarind (imli)

1/2 tsp cumin powder

1/4 red chilli powder

1/4 tsp kala namak (black salt)

1/2 cup jaggery (gur)

1/4 tsp garam masala

1. Soak imli in 2 cups of hot water for 20-25 minutes. Mash imli and strain through a seive. Remove seeds, fiber and husk. Again pour some hot water on the remaining imli and extract all the juice by mashing well and straining.

2. Boil this juice in a pan and add all the spices, salt and gur. Bring to a boil, then simmer on a low heat till imli ki chutney thickens and you get the desired sauce like consistency.

(Cluster Beans) Gawar Ki Sabzi

gawar ki sabzi

I have cooked gawar ki sabzi in a very simple and easy way but trust me, it tastes delicious this way. Today I cooked it with toovar dal and phulkas and the meal was enjoyable.

Recipe of gawar ki sabzi

250 grams gawar ki phalli (cluster beans/gvar ki phalli)

1/4 tsp ajwain (carom seeds)

A pinch of hing (asafoetida)

1/2 tsp red chilli powder

Salt to taste

1/2 tsp coriander powder

1/2 tsp amchoor (dried mango powder)

1 tbsp mustard oil or any other oil

1. Wash, remove tips and tails and string gawar ki phalli. Chop them in 1 1/2 inch pieces.

2. Heat mustard oil in a kadhai or a pan, to smoking point that is till vapors start coming out of it. Add ajwain and hing. When carom seeds change color, add gawar.

3. Add red chilli and coriander powders and salt. Give it a good mix and lower heat. Cook covered till done, stirring occasionally. You can make them crisp by cooking further. It's entirely your choice. Turn off the heat and add amchoor powder. Serve hot gawar ki sabzi with roti or paratha.

Sabudana Thalipeeth (Sago Rotti)

sabudana thalipeeth

Sabudana thalipeeth or sago chappati is a delicious fasting food which you should not miss out on. You can also have it for a breakfast or snack item whether you are fasting or not. If you like sabudana just the way I do, you can also check out sabudana khichdi which also comes from Maharashtrian cuisine.

Recipe of sabudana thalipeeth

1 cup Sabudana (sago) - soaked

2-3 green chillies- chopped

2 medium potatoes- boiled, peeled and mashed

Salt to taste

1/2 cup dry roasted and grinded peanuts

Coriander leaves (cilantro) - chopped

Ghee (clarified butter) or oil to shallow fry

1. Mix together all the ingredients except oil or ghee.

2. Divide the dough into tennis size balls.

3. Grease a thick plastic sheet or polythene and place the ball at its center. Pat with moistened fingers to form a thick round. Make small holes in it.

3. Heat a tava (griddle) and grease it with ghee. Gently and carefully turn the thalipeeth onto the tava and peel the plastic off.

4. Put ghee in the holes. Cover the thalipeeth with a plate and turn the heat to medium. Cook it for 1-2 minutes.

5. Remove the plate and gently turn over. Cook it for another minute or two. Cook till sabudana thalipeeth is golden brown from both sides. Serve sago rotti hot.

Matar Pulao (Peas with Rice)

matar pulao

Matar pulao or pea pulao is a true quick fix meal. This is a real comfort food, very easy to make and tastes fabulous. Although I myself use frozen matar many times but the truth is it tastes much better with fresh peas.

Recipe of matar pulao

1 cup basmati rice

1/2 cup matar (peas) - fresh or frozen

1/2 tsp cumin seeds

2 bay leaves (tej patta)

4 cloves (laung)

2 black cardamoms (moti elaichi)

Salt to taste

1 tbsp ghee (clarified butter)

1. Soak rice for 20 minutes. Drain.

2. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves and black cardamom. When they splutter, add peas and stir- fry for 1 minute.

3. Add rice and stir- fry for 1 minute. Add 2 cups of water and salt. Close the lid of the cooker and cook to 1 whistle. Let the lid be closed for 5-7 minutes before opening it. Serve hot matar pulao with cucumber raita.