Tag Archives: Peas

Peas Onion Rotti

19 Nov

peas_onion_rotti
Peas Onion Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and made into thick rotti. The rotti is layered with freshly chopped onion and peas mixture. Once the peas onion rotti is cooked, it can be served with coconut chutney or with sambar.
Makes: around 5 Peas Onion Rotti.

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fresh or Frozen Peas 5 Tbsps
Cilantro few Sprigs
Cumin Seeds 1/2 tsp
Whole Red Chiles 2 – 3
Salt to taste
Oil as required

Method of preparation:

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the idly batter in a warm place for around 8 hours.

Heat a pan on low heat, add broken red chiles.
Roast until red chiles change color (around a minute).
Grind the roasted red chiles into fine powder using a spice grinder.

Wash and finely chop the cilantro leaves.
If using frozen peas, wash them under water for few seconds.
In a mixing bowl, mix together chopped onion, peas, cilantro leaves, cumin seeds, roasted red chili powder, salt and keep aside.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with prepared peas onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for onion to cook a bit.
Serve peas onion rotti with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Check other rotti recipes here.
Other Names: Peas Onion Rotti.

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Green Brinjal Green Peas Curry

18 Aug

green_brinal_peas_curry
Vankaya Batani Mudda Kura.

Green eggplants are chopped up and cooked in oil along with whole spices and ginger garlic. Eggplant is cooked till very soft. Green peas is added during the last stage of cooking process. Serve green eggplant with peas over plain steamed rice or with roti or chapati.
Makes: around 3 Servings of Green Brinjal Green Peas Curry.

Ingredients:

Baby Green Eggplant 5 Medium
Frozen Green Peas 5 Tbsps
Green Chiles 2 – 3
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to taste
Cilantro few Sprigs

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove stems, wash and chop the eggplant into big chunks.
Soak the eggplant in water mixed with turmeric powder to avoid oxidation.
Remove stems, wash and slice the green chiles.
Peel and roughly chop ginger and garlic.
Grind ginger and garlic into paste.
Also grind green chiles into coarse paste separately.
Wash and finely chop the cilantro.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry for few seconds, stir in green chile paste, chopped eggplant and salt.
Stir fry the eggplant for few seconds, add few tablespoons of water.
Cook covered on low flame till eggplant is soft.
Stir in washed green peas and cook covered for few more mintues till eggplant is very soft.
Garnish with cilantro and serve green eggplant with peas over plain steamed rice or with roti or chapati.
Notes: Make sure to cook the eggplant well.

Suggestions: If eggplant tends to stick to bottom of the pan, stir occasionally and add a splash of water if required.
Variations: Also add a tsp of tamarind extract to the curry if you wish. Check other recipes with eggplant here.
Other Names: Green Brinjal Green Peas Curry, Eggplant with Peas, Vankaya Batani Mudda Kura.

Dry Peas Chaat

2 Apr

dry_peas_chaat
Pacchi Batani Chaat.

Dry peas are first soaked overnight and cooked till soft using a pressure cooker. The cooked dry green peas are then briefly fried to remove any excess moisture. The peas are then mixed with chaat masala and lemon juice. Serve dry peas chaat garnished with cilantro and a pinch of chaat masala.
Makes: around 4 Servings of Dry Peas Chaat.

Ingredients:

Dry Green Peas 1 Cup
Onion 1 Small
Chaat Masala 1 tsp
Red Chilli Powder 1/4 tsp
Turmeric Powder a big Pinch
Lemon Juice 1 tbsp
Cumin Seeds 1/4 tsp
Curry Leaves 2
Cilantro few sprigs
Oil 1 tsp
Salt to taste

Method of preparation:

Soak dry green peas in water overnight and pressure cook in 2 cups of water for 2 whistles.
Peel and finely chop onion.
Wash and finely chop cilantro.
Mix together chaat masala, red chile powder and salt.

Heat oil in a pan on medium flame, add cumin seeds and curry leaves.
When cumin seeds change color, add cooked green peas and turmeric powder.
Fry fry for a minute or two, season with salt and remove from heat.
In a mixing bowl, mix together cooked peas, chaat masala mixture, lemon juice, onion and cilantro.
Serve dry peas chaat garnished with cilantro and a pinch of chaat masala.
Notes: Make sure dry green peas are cooked well or cook it in the pan till soft. .

Suggestions: Make sure to adjust red chile powder and chaat masala to taste.
Variations: You can also add finely chopped tomato to the dry peas chaat.
Other Names: Dry Peas Chaat, Pacchi Batani Chaat.

Green Peas Stuffed Idli

31 Mar

peas_idli
Batani Idli.

For green peas stuffed idli, green peas is soaked and pressure cooked till soft. Cooked green peas is ground and seasoned before making the mixture into discs. The green peas mixture is then stuffed in idli batter. Idli is steamed and green peas stuffed idli is served with sambar or with any chutney of your choice.
Makes: around 4 Green Peas Idli.

Ingredients:

Idli Batter 3/4 Cup
Dry Green Peas 1/4 Cup
Green Chiles 1
Turmeric Powder a big Pinch
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Soak dry green peas in water overnight and pressure cook in 1/2 cup of water for 2 whistles.
Remove stem, wash and finely chop the green chile.
Wash and finely chop the cilantro.
Grind green peas, green chiles and salt without adding any water until extremely necessary.

Heat oil in a pan, add cumin seeds
When cumin seeds change color, add ground green peas mixture, turmeric powder and cilantro.
Stir well and fry till any excess moisture is evaporated and remove from heat.
Once the green peas stuffing is warm enough to handle.
Take a big spoonful of mixture and form into thick disc.
Repeat the saem with remaining green peas mixture.

Grease idli moulds with few drops of ghee.
Spread a tbsp of batter in each idli mould.
Layer each mould with prepared green peas disc.
Layer few more tablespoons of idli batter on the green peas disc to cover it.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down after applying a drop of ghee on each idli so it the top layer doesn’t dry out..
Carefully remove the idli from idli mould with help of a spoon.
Serve green peas stuffed idli with sambar or with ginger chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: If green peas is not cooked well, boil in enough water till they turn soft but not mushy.
Variations: You can also add very finely chopped onion to the tempering for green peas stuffing.
Other Names: Green Peas Idli, Batani Idli.

Ragda Patties

20 Feb

ragda_patties

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties”. Potato is boiled and mashed with other spices to form into patties and either deep fried or shallow fried till light golden brown. It is generally served layered with green chutney and tamarind chutney.
Makes: 1 Serving of Ragda Patties

Ingredients:

For Patties:

Potato 2
Corn Flour 1 tsp
Ginger 1/2 inch Piece
Green Chiles 1
Lemon Juice 1/2 tsp
Mint Leaves few Sprigs
Cilantro few Sprigs
Salt to taste
Oil as required

To Serve:

Ragda 1 Cup
Green Chutney 1 tbsp
Tamarind Chutney 1 tsp
Onion for garnish
Cilantro for garnish

Method of preparation:

Peel and mince the ginger
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro and mint leaves.

Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and remove the peel.
Break the potatoes into crumbles with help of hands and thoroughly mash the crumbled potatoes.

In a mixing bowl, mix together potatoes, corn flour, ginger, green chiles, mint, cilantro, lemon juice and salt.
Take a big lemon sized portion of the potato mixture and form into ball and lightly flatten with help of hands.
Repeat the same with remaining mixture.

Heat a flat pan on medium heat, grease the pan with little oil.
Place the patties on the pan and drizzle little oil on each one.
Fry the potato patties on both sides till light golden brown on both sides.

To serve,
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
In a serving plate, place the potato patties, pour ragda over them.
Garnish with cilantro and onion and layer it with green and tamarind chutney.
Serve ragda patties immediately.
Notes: You can store patties, ragda and chutneys in refrigerator and assemble when necessary.

Suggestions: For more gravy, add more ragda to the plate. Add garlic chutney for spice.
Variations: You can also add boiled potato to the radga. You can also garnish ragda patties with sev. Patties also be made with peas, corn, paneer, arvi, mixed vegetables etc..
Other Names: Ragda Patties, Ragda Patis.