Potato With Green Peas

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit it.

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

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Beetroot Green With Peas And Corn

Beetroot green with green peas and corn.
Don’t discard the beet greens. You can make delicious and healthy side dish with it. Green peas and sweet corn made it attractive and super tempting. Even kids will love this healthy and yummy beetroot green. Serve it with steamed rice or any bread.

IMG_20190119_111147.jpg

 

Have a look at the health benefits of beetroot green.
Besides supplying good amounts of protein, phosphorus, and zinc, beet greens are also a great source of fiber. Packed with antioxidants, they’re high in vitamin B6, magnesium, potassium, copper, and manganese, and low in fat and cholesterol. Based on a 2,000 calorie diet, daily values of beet greens contain: 220% of vitamin A, 60% of vitamin C, 16% of calcium, and 15% of iron.

As if that weren’t enough, studies have also shown that the vitamin K in beet greens contains blood clotting properties, helps ward off osteoporosis, works with calcium to boost bone strength, and may also play a role in fighting Alzheimer’s disease. Beet greens have a higher iron content than spinach, and a higher nutritional value than the beetroot itself.

The vitamin A content in beet greens helps strengthen the immune system and stimulates production of antibodies and white blood cells. The beta-carotene in vitamin A is a known antioxidant that can fight the effects of free radicals in the body along with cancer and heart disease.
Source

 

IMG_20190119_111215.jpg

Recipe is very simple and easy. If you have the ingredients ready then you can make it in a jiffy. You need only green peas corn, garlic, ginger chilli and cumin with beetroot green to make this delicious side dish.

Recipe

Beetroot green – 2 cup, chopped

Green peas – 1/2 cup

Sweet corn – 1/2 cup boiled

Garlic cloves – 2 – 3, minced

Green chilli – 1, finely chopped

Cumin seeds – 1/2 teaspoon

Ginger Julienne – 1 tablespoon

Cumin powder – 1/2 teaspoon

Sugar – a pinch

Salt to taste

Mustard oil – 1 tablespoon

Ginger julienne to garnish

Method

1. Heat oil in a pan. Add cumin seeds and let them crackle.

2. Add minced garlic, chopped green chilli and ginger Julienne.

3. Saute till the garlic becomes brown.
Now add beetroot green, corn, green peas, salt and cumin powder.

4. Cook on low heat. Stir occasionally. Don’t increase the heat.

5. When beetroot green dried up completely remove from heat.

6. Taste and adjust the seasoning.
Garnish with ginger Julienne.

7. Serve with steamed rice, roti or Indian flat bread or paratha.

Notes

1. Grated ginger can be used instead of ginger julienne.

2. You can add 1 sliced onion with garlic if you like. Fry the onion with garlic, ginger and chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Eggs In Poppy Seeds And Tomato Gravy Or Dim Posto

Egg in poppy seeds or khas khas and tomato gravy or dim posto.
A delicious and easy to make egg dish. Dim posto is a very common dish of Bengali household. You don’t need much spices to make it.
Make a paste of poppy seeds or khas khas, green chilli and tomato, you need only salt and turmeric to make this delicious curry. I have used little kashmiri red chilli powder to add some colour, you can omit it if you want. Or you can grind 1/4 to 1/2 cup fresh grated coconut with poppy seeds and tomato to make narkol posto dim or coconut poppy seeds eggs.

You may like some more egg recipes in this blog.

1. Egg dal tadka

2. Bengal gram and steamed egg khichdi

3. Soya egg shami kabab

4. Korean egg fried rice

5. Kerala egg roast with potato

6. Egg korma

7. Potato stuffed egg enchilada

8. Piperade with Indian spices

10. Eggs with mustard and poppy seeds

11. Egg corn cottage cheese casserole

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 E.

Sharing an easy and quick yet delicious egg dish for letter E.

I didn’t use onion but you can add 1 thinly sliced onion. Fry the onion slices before adding ground paste. Or you can make it with only poppy seeds, green chilli, salt and turmeric powder if you want. 1/4 teaspoon onion seeds or kalonji can be added in oil as tempering or tadka. Sometimes I make it in this way.  And sometimes also add fresh coconut with poppy seeds  Try these ways for a change.

 

Recipe

Egg – 3 – 4, hard boiled

Poppy seeds or khas khas – 4 tablespoon

Hot water – 1/4 cup

Tomato – 1 large

Green chilli – 2

Mustard oil – 2 tablespoon + 1 teaspoon

Dry red chilli – 1, optional

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Salt to taste

Water – 1 cup

Method

1. Soak the poppy seeds or khas khas in 1/4 cup hot water for 1 hour.

2. Grind the soaked poppy seeds and green chilli. Add the tomato in the grinder and make a smooth paste of poppy seeds, green chilli and tomato.

3. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

4. Heat 2 tablespoon oil in a pan. Fry the eggs from all the sides till light brown and remove from oil.

5. In the same oil add dry red chilli and poppy seeds, green chilli and tomato paste.

6. Add 1/4 teaspoon turmeric powder, kashmiri red chilli powder and saute till the mixture dried up completely.

7. Now add water and salt. Mix well.

8. When it starts to rolling boil slide the eggs. You can add 2 – 3 slit green chilli if you like your curry hot.

9. Cover and reduce the heat. Cook on low heat for 7 – 8 minutes.

10. Remove the cover and cook on high heat for 2 minutes or till you get the desired consistency of the gravy.

11. Add 1 teaspoon mustard oil for extra zing and mix well.

12. Remove from heat. Garnish with cilantro or coriander leaves. You can also garnish with slit green chilli.
Serve with steamed rice.

Notes

1. Thinly sliced onion can be added. Fry the onion slices before adding ground paste in the oil.
2. Tomato is optional. You can omit tomatoes and red chilli if you want. But with or without both taste great.

3. 1/4 teaspoon onion seeds or kalonji can be used for tempering or tadka.

4. You can also grind 1/4 to 1/2 fresh grated coconut with poppy seeds, green chilli and tomato to make narkol posto dim or coconut poppy seed eggs.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Spinach Curry With Corn soya chunks, Coconut And Almond

Spinach curry with sweet corn, soya chunks, coconut and almond.
A delicious creamy thick curry. You can serve it with any bread. Easy to make and perfect side dish for your lunch or dinner.

In my earlier posts we have discussed about the health benefits of spinach, corn and soya chunks. So this time talking about only taste. This lip-smacking curry is lightly flavoured with cardamom, cinnamon and cloves. Almonds made the curry thick and creamy. You can use cashew nuts instead.
You may like some more spinach recipes here.

1. Dal palak

2. Palak raita

3. Green gram carrot spinach soup

4. Spinach carrot bean beet and almond soup

5. Dairy free green smoothie

6. Zan

Our this week’s 171 #Foodiemonday bloghop theme is #saagsaga. Kriti suggested this beautiful theme. We have to share any leafy green or saag recipe. My contribution is this delicious spinach curry with corn, soya chunks, coconut and almond.

Lip-smacking spinach curry with all the goodness of sweet corn, soya, coconut and almond.

Recipe

Spinach or palak – 200 gram

Sweet corn – 1 cup, boiled

Soya chunks – 1/2 cup

Onion – 1, finely chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Ginger – 1 inch piece

Green chilli – 2 – 3

Coconut – 3 tablespoon, grated or finely chopped

Almond – 13 – 14

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 2

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Oil – 2 – 3 tablespoon

Method

1. Clean and wash the spinach. Discard the stem. Take the leaves only.

2. Heat 3 cup water with 1/4 teaspoon salt in a pan.
When it starts to rolling boil add spinach leaves in it.

3. Boil for 2 – 3 minutes. Switch off the heat and immediately drain the water.

4. Keep ice cold water ready. Dip the spinach in ice cold water immediately to retain the green colour.

5. Grind the spinach into a smooth paste. Add very little water if require.

6. Soak almonds in hot water or microwave for 1 minute with little water.

7. Let it cool down. Peel and keep aside.

8. Boil the soya chunks with 2 cup water and 1/2 teaspoon salt. Boil for 1 – 2 minutes.

9. When it cool down drain the water, squeeze and wash with fresh water.
Squeeze well and keep aside.

10. Grind peeled almonds, tomato, green chilli, garlic, coconut, green cardamom, cinnamon and cloves. Make a smooth paste.

11. Heat 2 tablespoon oil in a pan. You can use butter or half oil half butter.

12. Add finely chopped onion. Fry the onion till onion becomes light brown.

13. Now add almond, coconut, ginger, garlic, chilli, tomato, cardamom, cinnamon and cloves paste.

14. Saute and add salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Saute till the mixture dried up and leaves oil.

15. Add squeezed soya chunks and mix well. Saute for 1 minute more and add boiled sweet corn.

16. Mix well and add spinach puree.
Add 1 cup water and mix well.

17. When it starts to boil reduce the heat. Cook on simmer for 6 – 7 minutes. Stir occasionally.

18. Taste and adjust the seasoning. You can add 1/4 cup water if the gravy is too thick but don’t add more.

19. If you are adding water boil for few seconds on high heat.

20. Remove from heat. You can add 1 – 2 tablespoon cream if you want. I didn’t.

21. Your spinach curry with corn, soya chunks and coconut is ready. Garnish with boiled sweet corn, tomato and onion slices.

22. Serve hot with pulao, jeera rice, steamed rice, roti, paratha, puri, naan, tandoori roti, crisp toasted bread or any bread.
Happy cooking!!

Notes

1. Add chilli according to your taste. Add 1 green chilli or skip the chilli if you are making it for kids. Or add more green chilli if you want your curry more spicy.
2. You can use cashew nuts instead of almonds.
3. You can also add paneer or cottage cheese pieces in the curry. Or you can use paneer or mushrooms instead of corn and soya chunks.
4. You can use butter instead of oil, add little oil with butter to avoid burning.
5. If you like you can add 1/4 to 1/2 teaspoon crushed kasuri methi or dried fenugreek leaves at the end.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Beetroot Dal Or Lentil Curry

Beetroot dal or lentil curry.
A delicious protein rich dal with all the goodness of beetroot.
Its a superbly delicious dal. Perfect accompany with steamed rice or Indian flat bread.
I did not use onion garlic in it but you can use if you want.

Arhar/toor dal or split pigeon peas is a most favourite dal of my son. So I always try to make it in some different ways.
I have shared three more dal recipes here.
Whole Masoor dal or red lentils

Dal palak or pigeon peas with spinach

Egg dal tadka

To get beetroot recipes click on the name below.

Beetroot shot

Dairy free sugar free beetroot smoothie

Beetroot rice

Black rice oats and beetroot pancakes

Beetroot appe

Beetroot cutlets

Pigeon peas or arhar dal or toor dal is very delicious and easy to make lentil. And not only it taste great but it is also good for our health.
There is a wide range of impressive health benefits associated with pigeon peas, including their ability to stimulate growth, manage blood pressure, prevent anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Source

Added beetroot in it. Which is low in fat. Full of vitamins, potassium, iron, nitrate and packed with powerful antioxidants. Its known as super food.
And it contains potassium, magnesium, iron, vitamins A, B6 and C, folic acid, carbohydrates, protein, antioxidants and soluble fibre. Not only that beetroot nutrition can also make your skin glow.

Inspired by the recipe from a blog post of my fellow blogger and friend Amrita Iyer. She made this dal with beetroot greens. Loved her recipe
Beetroot greens dal fry. Thanks Amrita for the idea of adding beetroot in toor dal.

We love the taste of beetroot so made this dal with beetroot but you can also use beetroot green as Amrita’s recipe.

Recipe

Toor/arhar dal or split pigeon peas – 1/2 cup

Beetroot – 1 medium

Tomato – 2 large

Green chilli – 1 – 2

Ginger – 1 inch piece,
grated

Cilantro or coriander leaves – handful, chopped

Dry red chilli – 1

Bay leaf – 1

Asafetida or hing – 1/4 teaspoon +1/4 teaspoon

Cumin seeds – 1 teaspoon +1/2 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Ghee or clarified butter or oil – 1 tablespoon

Ghee – 1 – 2 teaspoon

Water – 2 cup

Method

1. Wash the dal or lentil and soak for 15 – 30 minutes.

2. Grate or finely chop the beetroot. Chop green chilli, cilantro and tomatoes.

3. Heat 1 tablespoon ghee or oil in a pressure cooker.

4. Add 1 teaspoon cumin seeds and let the seeds splutter.

5. Now add 1/4 teaspoon Asafetida or hing, bay leaf and dry red chilli.
See notes if you are using onion garlic.

6. Add beetroot, tomatoes, ginger and green chilli.

7. Add salt, cumin powder, turmeric powder and garam masala powder. Saute till dried up and tomato becomes mushy.

9. Add the lentil or dal. Mix well.

10. Add water and chopped cilantro or coriander leaves.

11. Close the lid. Cook for 3 – 4 whistle or until the dal becomes soft.

12. Let the pressure settle down on it’s own.

13. Take out the dal in a serving bowl.

14. Heat 1 – 2 teaspoon ghee or clarified butter in a small pan. Add 1/2 teaspoon cumin seeds. When cumin seeds starts to splutter, remove the pan from heat.

15. Add 1/4 teaspoon Asafetida or hing and dry red chilli. Stir well.

16. Pour this tempering over the dal.
Garnish with chopped cilantro or coriander leaves.

17. Serve hot with steamed rice, roti or Indian flat bread, paratha or any bread.

Notes

1. You can use any dal or lentil if you don’t have split pigeon peas or toor dal.

2. You can use onion garlic if you want. Add finely chopped 1 onion and minced garlic with bay leaf and fry till onion becomes light brown. Then add tomatoes and beetroot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Mango Sesame Chutney

Mango sesame chutney.
A lip-smacking delicious chutney from Andhra Pradesh cuisine.
This chutney is very easy to make. Just grind all the ingredients and add the tempering. You will love with nutty flavour of sesame. You can use it as a dip with any snack.

Tanginess of raw mango and the taste and flavour of chillies, curry leaves and sesame seeds made the chutney lip-smacking.

For some more chutney recipes click on the name below.

Date raisin jaggery chutney with mango bar

Water chestnut or singhara chutney

Onion tomato chutney or dip

Peanut chutney or dip

Mango raisin chutney

For recipe swap challenge I was searching for recipes on the blog of Aruna Panangipally. Who blog at aahaaramonline.com
I was paired with her. I made her falafel but I have also bookmarked this mango sesame chutney. And made it in small quantity. Just loved it. So want to share it for my readers. You can check out the original recipe from Aruna’s blog.

You can make it double if you want. But I like to make my chutney or dip in small quantity and make every time fresh. You can add some more chillies if you want your chutney spicy and hot.

Recipe

Raw Mango – 1/2 cup, peeled and chopped

Sesame seeds or til – 2 tablespoon

Turmeric – a pinch

Green chilli – 2 – 3

Salt to taste

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Curry leaves – 4

Method

1. In a grinder grind chopped mango, sesame seeds, green chilli with turmeric and salt.

2. Add water to make thick paste.
When the mixture becomes smooth take out in a bowl. Taste and adjust the seasoning.

3. For tempering heat oil in a small pan.

4. Add mustard seeds and let it splutter.

5. Add dry red chilli and curry leaves. Fry for few seconds.

6. Add the tempering to the chutney. Mix well.

7. Your mango sesame chutney is ready. Serve with idli, dosa or any snack.

Note

Add chilli according to your taste. If you like your chutney hot use more chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #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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Capsicum Salsa 

​Capsicum salsa.

A finger licking dip for your snacks.
Salsa is the Spanish, Italian, Greek, and Turkish term for sauce. In English-speaking countries, salsa usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Wikipedia

I have got the recipe from a television food show about 10 years ago.

I have followed the method but make some changes as per my taste.

So here is a very easy to make lip-smacking dip for you.

Recipe


Capsicum – 2 medium

Tomato – 2 medium

Green chilli – 5 – 6 or to taste, chopped 

Vinegar – 2 tablespoon

Salt to taste

Tomato sauce – 3 tablespoon

Method


Soak the chopped green chillies in vinegar and keep aside. 

Wash and pat dry the capsicum and tomato. 

Roast the capsicum and tomato one by one.

Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

Dip roasted capsicum and tomato in cold water.

Now peel the skin. Remove and discard the stem and seeds.

Chop them roughly.

Grind vinegar soaked green chillies, roasted capsicum and tomatoes with salt.

Make a smooth paste.

Take out the mixture in a bowl. Add tomato sauce.

Mix well. Taste and adjust the salt.

You can add few teaspoon more vinegar and tomato sauce if require. I love my dip tangy so I have added 1 teaspoon vinegar more.

Serve with any snacks.

You can keep it in refrigerator for 8 – 10 days.
Notes

1. You can increase or decrease green chilli according to your spice tolerance. If you like your dip more hot add some more green chilli.

2. You can add 2 – 3 garlic cloves if you like garlicky taste. I didn’t.

3. You can add more tomato sauce or vinegar according to your taste.

4. If you like you can add handful chopped cilantro or coriander leaves while grinding. 

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