Monday, August 26, 2013

Peas Curry

Green Peas


  1. Green Peas - 1 cup
  2. Onions - 2 (minced)
  3. Tomato - 1 (chopped)
  4. Ginger Garlic paste - 2tsp
  5. Green chillies - 2 (slit lengthwise)
  6. Coriander powder - 2 tsp
  7. Chilly powder - 1/2 tsp
  8. Cumin powder - 1/4 tsp
  9. Turmeric powder - 1/4 tsp
  10. Garam masala - 1/2 tsp
  11. Coconut milk - 1/2 cup
  12. Curry leaves- a sprig
  13. Oil - for sauting onions
  14. Salt - to taste


Cook peas with just enough salted water. If there is more water, the gravy will become too watery.

While peas is getting cooked, heat oil in a pan and sauté onions until golden brown.
Add ginger-garlic paste, green chillies, curry leaves and the chopped tomatoes. Saute for few more minutes till tomatoes are cooked.

Turn the heat to low and add coriander powder, chilly powder, jeera powder and turmeric powder. Saute till the aroma comes. Be careful not to burn the powders, otherwise the curry will taste bitter.

Add the peas along with water in which it was cooked and combine. Simmer for 8-10 minutes until you see the oil separating and the gravy thickens.

Add the coconut milk and simmer for one more minute.

Your peas curry is ready! Serve with Chapatti, Appam or bread.

Sunday, August 4, 2013

Vegetable Pulao

Here is an easy Vegetable Pulao recipe. You'll need at least 3 vegetables. I used carrots, Green peas, chick peas and beans. It doesn't take much effort or time.... plus doesnt create that much of a mess to clean up :P

Things you'll need are:
  • Basmati rice - 2 cups (This would server 4+ ppl)
  • Vegetables (I used 2 carrots, 4-5 Beans, half a cup cooked chick peas and half a cup cooked, frozen green peas) 
  • Chopped Onions - 2 medium sized
  • Ginger - 1 inch
  • Garlic - 6 cloves
  • Green chillies - 2
  • Coriander leaves - a handful
  • Cinnamon - 1 stick
  • Cardamon - 3-4
  • Cloves - 3-4
  • Salt to taste
  • Sunflower oil/ Butter - 4-5 tbsp
  • Lemon juice - 1 tbsp
  • Chilly powder - 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala - 1tsp

Direction to make:
  • Chop all the vegetables and keep aside.
  • Grind the garlic, ginger, green chillies and coriander leaves.. keep aside
  • In a heavy bottom vessel (which has a tight lid), heat the butter/oil and add the cardamon, cloves, cinnamon sticks. Saute for a few minutes, lower flame and add the onions.
  • When the onions start to turn brown add the ginger-garlic-coriander. Saute.
  • Add the red chilly powder, turmeric powder, garam masala and salt
  • Mix well. All these should be done on low flame so as not to burn them.
  • Now we add the vegetable. Between the carrots and beans, the beans take longer time to cook, so I added that first. Let it cook for a minute then added the carrot. Let that also cook for a minute. Then I added the cooked chick peas and green peas.
  • Now turn up the flames and add 4 cups of water. Use the same cup u used for measuring rice. If ur taking 2 cups rice, u need to take 4 cups water. The ratio is 1:2. 
  • Add the lemon juice and  rice. Mix well. Check salt. Cover with lid. Lower flame.
  • Check after 10-15 minutes. I didnt check the exact timings, so can't say if it took more than that to cook. Do check the rice and dont let it go mushy.

Serve with raita and pickles if u want. The rice would be spicy enough. We had it with raita :)

Try it out.. simple enough recipe...
Make and let me know how it turns out....

Saturday, August 3, 2013

My Aunt's Keema Lasagna

A week or so ago my aunt had mailed me pics of the lasagna she had made. Take a look...

Mouth-watering uh? :)

Here's another one.... :P

And another... :D

She has given me the recipe... but she more or less put as much of an ingredient as she felt would go best. I'll try it out and put up the post with approximates.

Any lasagna lovers?? What fillings do you like in a Lasagna?