January 2020 – Batter Up With Sujata

Aloo Ke Gutke

Aloo ke gutke or pahari aloo. A spicy, delicious and easy to make dry potato recipe from Uttarakhand or Devabhumi.
If you have boiled potatoes ready then you can make it in a jiffy. Serve it as a side dish with dal chawal, roti, paratha, puri or any Indian bread or serve this spicy mouthwatering aloo ke gutke as a starter.

I have so many memories with Uttarakhand. Not only beautiful Nainital but Bhimtal, Ranikhet, Ghorakhal, Jageshwar dham and so many other places. Few years before I had to visit Naukuchiatal regularly with my brother. My nephew and niece were studying there in a boarding school. Loved that place.
And how could I forget Sattal. An interconnected group of seven freshwater lakes near Bhimtal. Sharing some pictures of this beautiful state.

Naukuchiatal

Jageshwar Dham

According to Wikipedia Uttarakhand formerly known as Uttaranchal is a state in the northern part of India. It is often referred to as the “Devabhumi” (literally “Land of the Gods”) due to numerous Hindu temples and pilgrimage centres found throughout the state. Uttarakhand is known for the natural environment of the Himalayas, the Bhabar and the Terai.

Bhimtal

Ghorakhal

Cuisines of Uttarakhand are simple and made of locally grown ingredients. The cuisines don’t have complex spices. The two regions in Uttarakhand have different cuisines, so there are Garhwali Cuisines and Kumaoni Cuisines. Some popular cuisines in Uttarakhand are:

Gahat (Kulath) Soup

Stuffed Gahat Chapatis

Gahat (Kulath)

Rasmi Badi (Kofta)

Bhangjeera ki Chatni

Aloo Ke Gutke

Chainsoo

Kafuli

Urad Ke Pakore (Wada)

Source

We are talking about Uttarakhand because this month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttarakhand cuisine.
Shhhhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Aruna SarasChandra who blog at Vasusvegkitchen.
Do visit her space for different types of mouthwatering recipes. I love her podi or masala powder recipes along with other vegetarian recipes. She has a vast collection of spice powder recipes. I have bookmarked her milaga podi recipe to try.
Aruna gave me turmeric powder and cumin seeds and I made this delicious aloo ke gutke with these ingredients. I gave her asafoetida and ginger. She made tasty Phaanu with these ingredients.

I have tasted this aloo ke gutke first time in road side stalls of Uttarakhand. Loved the taste and now I make it so often. Usually jakhya is used in tempering with cumin seeds. But I made it without jakhya.
Jakhya is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal. The seeds are dark brown in color, and crackles on being heated in oil. It is used in the Garhwali and Kumaoni styles of cuisines.
Source

If you have jakhya add 1/2 teaspoon with cumin seeds in tempering. I don’t have it so skipped. You can also make it without jakhya. I usually don’t use jakhya and the potatoes are equally delicious without it. But if you have it, use it in tempering.

Recipe

Potato – 4 medium, boiled

Cumin seeds or jeera – 1/2 teaspoon

Hing or asafoetida – 1/4 teaspoon

Mustard oil – 2 tablespoon

Dry red chilli – 2

Cumin or jeera powder – 1 teaspoon

Coriander or dhania powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon or to taste

Turmeric or haldi powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves to garnish

Method

1. Peel the potatoes and cut into cubes.

2. In a bowl mix cumin powder, coriander powder, turmeric powder, red chilli powder and 2 tablespoon water. Stir and keep aside.

3. Heat mustard oil in a pan.
Add cumin seeds, dry red chilli and hing or asafoetida.

4. When the seeds starts to splutter add the water mixed spices. Stir for a few seconds.

5. Add cubed potatoes and salt. Mix well.

6. Reduce the heat. Cook on low heat till potatoes coated well with spices and becomes light brown. Keep stirring.

7. Remove from heat. Garnish with chopped cilantro or coriander leaves. Serve as a side dish with dal chawal, roti, paratha, puri or serve hot as a starter.

Note

Use red chilli powder according to your taste.

Here are some more recipes from Uttarakhand cuisine from my fellow bloggers.

1. Mandua ki roti from Archana

2. Phaanu from Aruna

3. Gahat kulath ki dal from Mayuri

4. Kafuli from Jayashree

5. Udad dal ke pakode from Shobha

6. Palak ka kaapa from Renu

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Olive Chutney With Jaggery And Panch Phoran

Olive chutney with jaggery and panch phoran. Dry roasted and powdered panch phoran will give your chutney a wonderful aroma.
I have bottled sliced olives so I used it. You can also use fresh olives to make this chutney. Just boil the olives before using.

I love the jaggery and panch phoran mixed flavour. But you can also use sugar instead of jaggery. It will be equally delicious with sugar.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
You can get panch phoran in any super market. But if you can’t get it in the market, mix 1/2 or 1 teaspoon each all the seeds and use from it. I always mix the seeds and store in a airtight container for later use. Usually radhuni is used in panch phoran but radhuni is available in Bengal not in North India. So I have used cumin instead of radhuni.

You may like some more chutney recipes on this blog.

1. Tomato oambal or chutney

2. Ginger chutney or allam pachadi

3. Mango sesame chutney

4. Date raisin jaggery chutney with mango bar

5. Waterchestnut or singhara chutney or dip

6. Onion tomato chutney or dip

7. Mango raisin chutney

8. Peanut chutney or dip

9. Gur aam or instant sweet mango pickle

Monday again and this week’s 231 #Foodiemonday bloghop theme is Condiments Magic suggested by Renu Agrawal Dongre who blog at Cook With Renu.
Renu has a wonderful blog. You will love her all the mouthwatering recipes. Specially winter special recipes. I will try her Overnight apple cinnamon breakfast rolls soon.

I have tasted fresh olive chutney in Kolkata but that was with sugar. Famous jolpai chutney. Loved it. But we can’t get fresh olives here. I always keep a jar of sliced olives in my refrigerator. No doubt fresh olives taste best. But these bottled sliced olives also taste great. To make chutney we have to boil the fresh olives first. Bottled olives take less time to boil. So make a quick and super yummy chutney with bottled olives. Bottled olives contain salt so add salt carefully after tasting. You need only olives, panch phoran, jaggery, salt and dry roasted and ground panch phoran with raisins, dry red chilli and very little oil to make this chutney. I have used mustard oil, you can use any oil of your choice.

Recipe

Sliced olives – 1/4 cup

Jaggery powder – 2 & 1/2 tablespoon

Raisin – 1 tablespoon

Dry red chilli – 1

Panch phoran – 1/4 teaspoon (mixture of fenugreek seeds, nigella seeds, cumin, mustard seeds and fennel seeds)

Dry roasted and powdered panch phoran – 1/4 teaspoon

Salt – 1/4 teaspoon or to taste

Mustard oil – 1 teaspoon

Water – 1/2 cup

Lemon juice to taste, optional

Method

1. To make panch phoran mix 1 teaspoon each nigella, cumin, mustard, fennel seeds and 1/2 teaspoon fenugreek seeds. You can use 1 tablespoon each seeds and 1/2 tablespoon fenugreek seeds and store for later use.

2. In a pan dry roast little panch phoran. When the panch phoran starts to change it’s colour and becomes aromatic transfer on a plate. Seeds shouldn’t be burn. Grind roasted panch phoran in grinder or mortar pestle when cool and keep aside.

3. Boil the olives till soft and drain the water.

4. Heat oil in a pan. Add 1/4 teaspoon panch phoran and dry red chilli.

5. When the seeds starts to splutter add olives. Saute for 2 minutes.

6. Add jaggery powder, raisins and water. Cook till chutney becomes thick.

7. Taste and add salt if require. Bottled sliced olives contain salt. See notes for more options.

8. Add dry roasted and powdered panch phoran. Mix and remove from heat. You can add few drops of lemon juice at the end.

9. Pour the chutney in a glass bowl. Serve with any meal.

Notes
1. Chutney is sufficient for 2 – 3 people. You can double the ingredients if you want to make more.
2. You can also add red chilli powder to make the chutney spicy.
3. Same amount of sugar can be used instead of jaggery.
4. Fresh olives can also be used to make this chutney. If you are using fresh olives then boil the olives till tender before making chutney.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Broccoli Mushroom Noodles With Sriracha Sauce

Broccoli mushroom noodles with scallion or onion green and sriracha sauce.
An easy to make and tasty noodles recipe. Mushroom, broccoli, scallions and sriracha sauce made this noodles superbly delicious.

I made it for my daughter and she doesn’t like much vegetables in noodles. So I have used her favourite broccoli, mushrooms and scallions.
Earlier shared Ginger noodles.
This time made the noodles with scallion or onion greens.

Sending this post to 230 #Foodiemonday bloghop theme is Chinese new year suggested by Preethi Prasad who blog at Preethi Cuisine. Preethi is a very dear friend and a talented blogger. She is the oldest member of this bloghop group. We introduced each other in a food group. And Preethi introduced me to this group. Always love her blog for different types of authentic and delicious recipes. Recently bookmarked her mixed lentil masala vada and date almond coconut rolls to try.
Do visit her space, I am sure you will love her vast collection of recipes.

I was searching to know about Chinese new year food. And found this interesting article with all the information.

Certain dishes are eaten during the Chinese New Year for their symbolic meaning. Lucky food is served during the 16-day festival season, especially New Year’s Eve, which is believed to bring good luck for the coming year.
There are 7 lucky foods to eat during Chinese new year.

1. Fish — an Increase in Prosperity

2. Chinese Dumplings — Wealth

3. Spring Rolls — Wealth

4. Glutinous Rice Cake — a Higher Income or Position

5. Sweet Rice Balls — Family Togetherness

6. Longevity Noodles — Happiness and Longevity

7. Good Fortune Fruit — Fullness and Wealth

To read more about Chinese new year dishes and the symbolism behind them click here.

So noodles symbolize long life. Now coming to the recipe.
Boil the noodles, blanch the broccoli, stir fry onion, garlic, green chilli, mushrooms and toss with scallions, broccoli, salt, noodles and some sauce. Easy isn’t it 🙂
You can use red, yellow bell peppers, capsicum, cabbage, carrots, sweet corn or any vegetables of your choice.
Eggs and shredded chicken also goes well with this noodles.

Recipe

Noodles – 400 gram

Mushroom – 200 gram

Broccoli – 1

Onion – 2, sliced

Scallions – 10 – 12, chopped

Garlic – 5 – 6 cloves, minced

Green chilli – 2 – 3 or to taste, finely chopped

Salt to taste

Black pepper powder – 1 teaspoon

Sriracha sauce – 3 tablespoon

Vinegar – 3 tablespoon

Soya sauce – 1 tablespoon

Tomato sauce or ketchup – 2 tablespoon

Oil – 3 tablespoon + 2 teaspoon

Method

1. Boil the noodles as directed on the pack. Drain the water. Rinse and mix 2 teaspoon oil and keep aside.

2. Rinse and cut the broccoli into small florets.

3. Clean, rinse and chop the mushrooms. I have used small mushrooms so I made them half.

4. Boil water with 1/4 teaspoon salt. When the water starts to rolling boil add the broccoli florets. Boil for 2 minutes. Take out the florets with a slotted spoon and keep aside.

5. In a bowl mix soya sauce, tomato sauce or ketchup, sriracha sauce, vinegar and black pepper powder.

6. Heat oil in a wok. Add sliced onion, minced garlic and chopped green chilli. Fry till onion becomes light brown.

7. Now add the mushrooms and mix. Mushrooms will release water. Saute till dried up.

8. Add broccoli florets and chopped scallions or onion greens. Saute for 2 minute. See notes for more vegetable options.

9. Add the noodles, tomato, soya, sriracha sauce, black pepper powder and vinegar mixture. Add salt carefully. Mix well.

10. Toss everything well for 1 – 2 minutes. Remove from heat.

11. Taste and adjust salt, soya sauce, tomato sauce, vinegar, sriracha sauce pepper powder or vinegar. Add more according to your taste.

12. Garnish with chopped scallions and serve hot. You can also garnish with toasted sesame seeds if you want.

Notes
1. Chilli sauce can be used instead of sriracha sauce.
2. You can add thinly sliced carrots, capsicum, red, yellow bell peppers, cabbage, sweet corn or any vegetables of your choice. Or eggs and shredded chicken can be used to make this noodles.
3. Increase or decrease the amount of sauce and vinegar according to your taste.
4. Use green chilli and pepper powder as per your spice tolerance.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Kidney Beans Or Rajma Spinach Kabab

Kidney beans or rajma Kabab with spinach, paneer or cottage cheese and potato. Easy to make and soft mouth melting Kabab.
A protein rich low calorie guilt free snack. If you have boiled rajma and chana dal ready then you can make it in a jiffy.

You may like some more Kabab and cutlets recipe on this blog.

1. Green gram Kabab

2. Soya egg shami Kabab

3. Oats black chickpea Kabab

4. Yellow and red lentil cutlets

5. Potato barnyard millet cutlets

6. Mix veg cutlets

7. Beetroot cutlets

8. Soya paneer lollipop

9. Aloo chop or potato fritters

10. Sprouts and oats pan fried cutlets

Kidney beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Therefore, these beans may aid weight loss, promote colon health, and moderate blood sugar levels.
Source

And I have also used spinach or palak paneer or cottage cheese in the Kabab. Vegan people can omit paneer.

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.
Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter K. And I made this delicious and nutritious Kabab using kidney beans or rajma.

Recipe is very easy. You have to mix boiled and mashed rajma, chana dal, potatoes, spinach, mashed paneer, bread crumbs and all the spices with fried sliced onion, ginger garlic paste and some spices. Make patties and shallow fry the Kabab with little oil. You can also serve it as a party starter.

Recipe

Kidney beans or rajma – 1/2 cup

Chana dal or Bengal gram – 1/4 cup

Paneer or cottage cheese – 1/2 cup, mashed or grated

Potato – 2 medium, boiled

Palak or spinach – 100 gram

Breadcrumb – 2 tablespoon + for coating

Salt to taste

Green chilli – 2 – 3 or to taste, finely chopped

Coriander leaves or cilantro – handful, chopped

Onion – 2, sliced

Ginger garlic paste – 1 tablespoon

Cumin powder – 1 teaspoon

Chaat masala powder – 2 teaspoon

Freshly ground black pepper – 1/2 teaspoon or to taste

Garam masala powder – 1/2 teaspoon

Oil – 2 tablespoon + for shallow fry

Method

1. Rinse and soak rajma and chana dal in sufficient water overnight.

2. Pressure cook rajma and chana dal with 2 cup water. After one whistle reduce the heat and cook on simmer for 20 minutes or till rajma becomes soft. Let it cool down.

3. Strain and mash the rajma and chana dal well.

4. Peel and mash the boiled potatoes.

5. Wash the spinach well.
Boil water to blanch the spinach. When the water starts to rolling boil add the spinach. Boil the spinach for 2 minutes. Strain the water. Mash the spinach when cool.

6. Heat 2 tablespoon oil in a pan. Add sliced onion and green chilli.

7. When the onion becomes translucent add ginger garlic paste. You can also use grated ginger. Saute till raw smell of garlic goes away.

8. Now add boiled and mashed rajma or kidney beans andchana dal, potatoes, spinach, paneer, salt, black pepper and cumin powder. Mix well. When the mixture dried up remove from heat.

9. Add chaat masala powder, garam masala powder and chopped cilantro or coriander leaves. Combine everything well. Add breadcrumb and mix again.

For gluten free and vegan options see notes.

10. Mix everything well. Make round patties. Press gently with your palm. Make all the patties this way.

11. Spread some breadcrumbs on a plate. Roll all the patties in bread crumbs and keep aside.

12. Heat a pan and spread little oil.
Shallow fry all the patties.

13. Turn the patties upside down. And fry the other side till brown.

14. Your Kabab is ready. Serve hot with onion rings, lemon wedge, green chutney or any chutney or sauce.

Notes
1. Vegan people can omit paneer or cottage cheese.
2. One finely chopped onion can be added in the mixture before frying.
3. Use green chilli according to your taste.
4. Roasted chickpea flour or sattu or oats powder can be used instead of breadcrumb. To make it gluten free use oatmeal for binding.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Til Badam Laddu Or Sesame Almond Laddu

Happy makar sankranti in advance.
Sesame seeds almond laddu or til badam laddu/nadu with khajur/nolen gur or date palm jaggery and khoya/mawa or dried milk. Try this winter delicacy and enjoy the delectable taste.
Til or sesame seeds, jaggery and almond everything have some nutritious benefits and perfect for winter.

I have used homemade soft khoya/mawa or dried milk. Get the recipe here.
But you can also use store bought mawa. Grate the mawa before using.
Normal cane jaggery can also be used to make this laddu. I have used date palm jaggery and we love the flavour of this jaggery so I didn’t use cardamom powder. But if you are using cane jaggery, don’t forget to add cardamom powder at the end.

You may like some more recipes with khajur or nolan gur or date palm jaggery and some sankranti special recipes on this blog. Click on the name below for recipe.

1. Date palm jaggery oats dry fruits cookies

2. Payesh or rice pudding with date palm jaggery

3. Coconut jaggery barfi

4. Moong dal fried and baked pithe

5. Semolina or rawa cake

6. Coconut sandesh with date palm jaggery

7. Baked dudh puli

8. Gokul pithe

9. Malpua

I have used sesame seeds, almonds and date palm jaggery to make these laddu.
Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, antioxidants, and other beneficial plant compounds.

Almonds contain lots of healthy fats, fiber, protein, magnesium and vitamin E.
The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.

Jaggery contains more nutrients than refined sugar because of its molasses content.
Molasses is a nutritious by-product of the sugar making process, which is usually removed when making refined sugar.
Jaggery may also contain small amounts of B vitamins and minerals, including calcium, zinc, phosphorus and copper.
One commercially available product, SugaVida, is a granulated palm jaggery that is claimed to be a good source of naturally occurring B vitamins.
Source

This week our 229 #Foodiemonday bloghop theme is sankranti special recipes. And my humble contribution is this til badam laddu with khajur or nolen gur.
You don’t need much ingredients to make this delicious sweet. Only four ingredients are used to make these laddu. Til or sesame seeds, jaggery, almond and khoya or mawa. Make this quick, healthy, easy and heavenly laddu to serve on makar sankranti or enjoy anytime as a sweet. You can also double the recipe.

Recipe

Sesame seeds or til – 1/4 cup

Almond – 1/4 cup

Khoya or dried milk – 1/4 cup, tightly packed

Khejur gur or date palm jaggery – 1/2 cup, grated or finely chopped

Cane jaggery – 1/2 cup

Cardamom powder – 1/2 teaspoon, optional

Method

1. Dry roast the almonds in a pan till crisp. Grind the roasted almonds when cool.

2. In a pan dry roast the sesame seeds or til on low heat. Stir constantly, sesame seeds should not be burn. When seeds becomes light brown and fragrant remove from heat. Transfer the seeds on a plate.

3. Heat khoya/mawa or dried milk in a heavy bottom or nonstick pan. Cook on low heat for 1 – 2 minutes. Stir constantly to avoid sticking to the bottom.

4. Add jaggery and mix well. Cook again and keep stirring.

5. When the mixture about to dried up add roasted sesame seeds and ground almonds and mix.

6. If you are using cane jaggery add 1/2 teaspoon cardamom powder and mix. I have used khaju/nolen gur or date palm jaggery so I didn’t.

7. Cook till everything combine well and dried up.

8. Grease your palm with little ghee or clarified butter and make small balls.

9. Roll the balls into laddu when still warm. You will feel difficulty to give shape if the mixture cool down.

10. Make balls small or little larger or your desired size. I like small bite size balls.
Serve immediately or store in airtight container when the Laddu completely cool down.

Enjoy as a sankranti delicacy or to satisfy your everyday sweet cravings.

Notes
1. Normal cane jaggery can be used instead of date palm jaggery.
2. You can also use any dry fruits of your choice.

3. Double the ingredients if you want to make a large batch.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

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Gobhi Palak Paneer Or Cauliflower With Spinach And Cottage Cheese

Gobhi palak paneer or cauliflower with spinach and cottage cheese.
A spicy, rich and delicious curry to serve with any type of bread or rice.
Paneer, cashew nuts, melon seeds and spices made this cauliflower curry rich spicy and mouthwatering.

You may like some more cauliflower recipes on this blog.

1. Cauliflower with ginger julienne

2. Cauliflower with coconut and poppy seeds

3. Fulkopir paturi

4. Spicy cauliflower stir fry

Monday again and our this week’s 228 #Foodiemonday bloghop theme is winter delight suggested by Priya Iyer who blog at The World Through My Eyes. Priya is a very talented blogger and a very dear friend. Do visit her space for lots of healthy and yummy recipes. I love her healthy and delicious recipes. Recently loved her Thai pineapple salad. I am going to try it soon.

I have used two winter special vegetables cauliflower and spinach in this curry. We can get all the vegetables round the year these days. But seasonal vegetables taste best. This curry is also perfect for a party side dish. Its goes well with any type of Indian bread or rice dishes. Sauteed and ground onion, tomatoes, garlic, ginger, chili, cashews, melon seeds, cardamom, cinnamon and cloves made this curry thick, creamy and delicious.

Recipe

Cauliflower – 1, medium

Spinach – 100 grams

Paneer or cottage cheese – 1 cup, crumbled

Cashew nuts – 7 – 8

Melon seeds – 2 tablespoon

Onion – 1 large, sliced

Garlic cloves – 5 – 6

Ginger – 1 inch piece

Tomato – 2 medium, chopped

Green chilli – 3 – 4 or to taste, chopped

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Oil – 4 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the cauliflower in small florets. Rinse well and keep aside.

2. Clean wash and chop the spinach.

3. Peel and chop the ginger and garlic roughly.

4. Heat 2 tablespoon oil in a pan. Add green cardamom, cloves and cinnamon.
Add sliced onion, chopped green chilli, ginger and garlic. Fry until onion becomes brown.

5. Add chopped tomatoes and saute till tomatoes becomes mushy.

6. Add cashew nuts, melon seeds and chopped spinach. You can use almond instead of cashew nuts if you want. Use soaked and peeled almonds if using.
Saute till spinach cooked well.

7. Add crumbled paneer or cottage cheese. I have used homemade paneer or cottage cheese. Mix well and saute for 2 minutes. Let the mixture cool down.

8. Now grind into a smooth paste with the help of little water.

9. Heat remaining 2 tablespoon oil in a pan. Add cauliflower florets and salt. Fry till the florets becomes golden brown.

10. Add ground mixture, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.
Saute for 2 minutes or till dried up.

11. Add 2 cup water and mix. When it starts to rolling boil reduce the heat. Cover and cook on simmer for 15 minutes or until the cauliflower becomes tender. Stir in between.

12. Taste and adjust salt if require. You can add little more water if you want more gravy. Or if you want thick gravy or dry curry cook for some more time.
When you get your desired consistency remove from heat.

13. Garnish with onion rings and cilantro or coriander leaves. Serve with steamed rice, pulao, fried rice, jeera rice, roti, paratha, naan, puri or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Matar Nimona

Wishing a very happy new year to all my readers.

Matar nimona. A spicy curry with ground green peas, fried potatoes and spices. Delicious curry from UP cuisine.
Its my most favourite curry from Uttar Pradesh cuisine. My mom in law used to make it so often. In a joint family lots of green peas require to make nimona. Our duty was to peel the green peas. Mom in law was a great cook. Still remember the taste of her food. So here is the matar nimona recipe of maa.
Onion is absolutely optional. I love the without onion garlic version more.
Sharing the recipe with or without onion both. Main ingredients are green peas, ginger, green chilli, tomato, cilantro or coriander leaves and lemon juice with salt and spices.

You may like two more green peas recipe on this blog.

Matar kofta

Potatoes with green peas

And a green chickpea curry

Hara chana curry

This month in Shhhhh Cooking Secretly Challenge facebook group we are sharing different dishes from Uttar Pradesh cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is talented blogger Renu who blog at Cook With Renu. I always love her healthy and delicious recipes.
Visit her space for different types of wonderful recipes. I have recently bookmarked her chocolate coconut flour cake to try out. Renu gave me cumin seeds and turmeric and I made this matar nimona with these ingredients. I gave her jaggery and til or sesame seeds. And she made delicious bajre ki tikki.

Recipe is very easy yet mouthwatering. I am sharing two methods to make this dish. One is with onion garlic and second is without onion garlic. You can make your dish following any of these methods.

Recipe

Green peas – 500 gram

Potato – 1 large

Tomato -2, chopped

Ginger – 1/2 inch piece, peeled and chopped

Garlic – 4 – 5, optional

Green chilli – 2 – 3 or to taste

Onion – 1 chopped, optional

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Cumin powder – 1 teaspoon

Coriander powder – 1&1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon

Cilantro or coriander leaves – 2 – 3 tablespoon, chopped

Salt to taste

Mustard oil – 3 tablespoon

Lemon juice – 1 teaspoon

Water – 2 cup

Method of with onion garlic

1. Peel and chop the potato lengthwise or you can chop into cubes.

2. Peel the peas. Remove the shell and take out the peas.

3. Rinse and reserve 1/4 cup peas. Grind the remaining peas in your food processor or grinder.

4. Grind onion, garlic and green chilli. Make a smooth paste.

5. Grind the tomatoes.

6. Heat 1 tablespoon oil in a pan. Better to use nonstick pan. Add ground green peas and 1/4 cup whole peas which you have reserved. Fry the peas well. When dried up reduce the heat and fry on low heat. Stir constantly to avoid sticking to the bottom.

7. Fry till ground peas starts to change it’s colour and raw smell goes away. You will get a nice aroma. It will take 5 – 6 minutes. Remove from heat and keep aside. You can follow second method as I have mentioned for no onion garlic recipe below. Add the green peas paste after tomato and fry.

8. Heat remaining oil in a pan or wok. Add chopped potato. Fry till potato pieces becomes golden brown. Remove from oil.

9. In the same oil add cumin seeds and hing or asafoetida.
Let the seeds splutter. Add onion, garlic and green chilli paste. Fry till oil leaves the sides.

10. Add tomato paste and saute till the mixture dried up and leaves the sides.

11. Add fried potato, green peas, cilantro or coriander leaves, salt and all the dry spices.
Mix everything well. Saute for a minute.

12. Add water and mix. When it starts to rolling boil, reduce the heat. Cover and cook on simmer for 5 – 6 minutes or till the potato becomes soft.

13. Remove the cover. You can add more water if require. When you get your desired consistency, taste and adjust salt if require.

14. Add lemon juice, mix and remove from heat.

15. You can garnish with cilantro or coriander leaves.
Serve with rice, pulao, roti paratha or puri with lemon wedge and onion slices.

No onion garlic method

1. Grind the green peas and keep aside.

2. Grind the Tomatoes and green chilli.

3. Heat oil in a pan. Add the potatoes. Fry till potatoes becomes golden brown. Remove from oil.

4. In the same oil add cumin seeds and hing or asafoetida. When the seeds starts to splutter add tomato and green chilli paste.

5. Saute till the mixture dried up and oil leaves the sides.

6. Add green peas paste and reserved green peas.

7. Fry on low heat till raw smell of green peas goes away and you will get a nice aroma. It will take about 6 minutes.

8. Add fried potato, cilantro or coriander leaves, salt and all the dry spices.
Mix well and saute for a minute.

9. Add water and mix.
When it starts to boil reduce the heat.
Cover and cook on low heat for 5 – 6 minutes or till the potatoes becomes soft.

10. Remove the cover. Taste and adjust the seasoning.
Add little more water if require. Or cook till you get your desired consistency.

11. Add lemon juice, mix and remove from heat.
Serve hot with steamed rice, jeera rice, pulao or any bread.
Note
Add green chilli according to your taste.

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