Tag Archives: Peas

Ragda

19 Feb

ragda
Ragda.

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties” or with samosa for “ragda samosa” etc. Yellow peas are pressure cooked till soft but not mushy. A gravy is prepared with onion and tomato and the peas are cooked in it to finish it off.
Makes: around 2 Cups of Ragda.

Ingredients:

Dry Yellow Peas 1 Cup
Onion 1
Cashews 4
Tomato 2
Garam Masala 1/2 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Cilantro for garnish
Salt to taste
Oil 3 tsps

Method of preparation:

Soak yellow peas in water overnight or for 6 – 8 hrs.
Refresh the soaked yellow peas with fresh water.
Pour fresh water to just submerge the yellow peas and pressure cook them with salt for 3 – 4 whistles.

Peel and slice the onion.
Wash and finely chop the tomato.
Wash and finely chop cilantro leaves.

Heat a tsp of oil in a pan, add sliced onion.
Fry till onion turns translucent, add cashews.
Fry till onion turns light brown around the edges, remove from heat.
Cool them to room temperature and grind the onion and cashews into smooth paste along with a tbsp of cooked peas using sufficient water.

Heat a tbsp of oil in a pan, add cumin seeds.
Add chopped tomato and cook till it softens.
Then stir in garam masala, red chile powder, turmeric powder and salt.
Add ground onion cashew paste, cooked yellow peas and a cup of water.
Boil till peas mixture thickens a bit.
Remove the radga onto a bowl, add lemon juice.
Garnish with chopped onion, chopped tomato and cilantro and serve ragda.
Notes: Make sure yellow peas are soft and cooked well before adding to the pan.

Suggestions: If the peas are not cooked properly, boil them separately by adding half a cup of water till they are soft.
Variations: You can add just green chiles for spice and no red color. Ginger garlic paste can also be added to the pan along with cumin seeds.
Other Names: Ragda.

Yellow Peas Chaat

8 Feb

yellow_peas_masala
Batani Masala Mixture.

Whole yellow peas are generally used to prepare various chaats. Yellow peas are pressure cooked or boiled in water till they are soft but not too mushy. Oil is tempered with spices and cooked yellow peas are briefly fried along with powdered spices. Finally, chaat comes together when the peas are topped with chopped onion, cilantro and lemon juice.
Makes: around 2 Servings of Yellow Peas Chaat.

Ingredients:

Dry Whole Yellow Peas 1 Cup
Onion 1
Cinnamon 3/4 inch Piece
Cloves 2
Coriander Seeds 1 tbsp
Broken Red Chiles 4 – 6
Cilantro few Sprigs
Lemon Juice 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Remove ends, peel and finely chop the onion.
Clean, wash and finely chop the cilantro leaves.
Soak yellow peas in water overnight.
Refresh the soaked yellow peas under running water.
Pour water to just submerge the peas and pressure cook the soaked yellow peas for 3 whistles.

Once the pressure is gone, remove the cooked yellow peas and strain them.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground masala powder and cooked peas.
Fry on medium flame till most of the moisture is gone and peas start to change color.
Stir in sufficient salt and remove the peas from heat.

In a serving bowl, add prepared yellow peas mixture, chopped onion, cilantro and lemon juice.
Mix everything thoroughly and serve yellow peas chaat immediately.
Notes: Make sure to cook the yellow peas well before adding to the tempering.

Suggestions: Add more red chiles while making the masala powder to spice up the peas chaat. If the peas are not cooked properly, boil them in a cup of water till they are done.
Variations: Sprinkle a few pinches of chaat masala before adding lemon juice. You can also add chopped tomato and green chiles to the peas chaat.
Other Names: Batani Masala, Yellow Peas Chaat, Batani Mixture.

Matar Paneer

28 Dec

matar_paneer
Matar Paneer.

Matar paneer is another high calorie dish made with green peas and paneer. Oil is tempered with couple of whole spices and fried onion paste is cooked in it. Peas is then added along with other powdered spices. Paneer is chopped and added to the gravy at the last minute. Matar paneer is traditionally served with naan or any flat indian bread.
Makes: around 4 Servings of Matar Paneer.

Ingredients:

Paneer 10 – 12 Pieces
Peas 1/2 Cup
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch Stick
Bay Leaf 1
Caraway Seeds 1/2 tsp
Yogurt 2 Tbsps
Fresh Cream 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp

Method of preparation:

Peel and slice the onion.
Wash peas under running water and keep aside.
Chop the paneer into small cubes.

Heat a tsp oil in a pan on medium heat, add sliced onion.
Fry the onion till it starts to brown around the edges.
Cool and grind the onion into smooth paste adding enough water.

Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
Fry the spices for few seconds to release all their flavors.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add onion paste, peas, half a cup of water and salt.
Cook covered for around 5 minutes till peas are cooked or becomes soft.
Finally stir in yogurt, fresh cream and garam masala.
Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
Serve matar paneer with flavored rice or roti.
Notes: Make sure not to overcook once the paneer is added.

Suggestions: Fresh paneer tends to break easily, so don’t overcook. Adjust the consistency of the gravy by water.
Variations: Cashewnuts can also be ground into paste along with onions. Add more red chili powder or add some green chiles for more spice. You can also deep fry the paneer pieces till they are light golden brown and soak them in water until required.
Other Names: Mutter Paneer, Matar Paneer, Mattar Paneer, Peas Paneer.

Peas and Fenugreek Leaves in Creamy Sauce

8 Dec

methi_matar_makai
Methi Mutter Malai.

Methi mutter malai is a creamy dish made with sweet peas and fresh fenugreek leaves. Oil is temepered with couple of whole spices and onion is fried along with ginger and garlic. Fenugreek leaves are chopped up and fried in the oil before adding sweet peas. Fresh cream or milk is added as a final step and cooked till it thickens a bit.
Makes: around 4 Servings of Methi Mutter Malai.

Ingredients:

Fenugreek Leaves / Methi 1 Cup Packed
Sweet Peas (Fresh or Frozen) 1 – 1/4 Cups
Onion 1 Medium
Tomato 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cumin Seeds 1/4 tsp
Bay Leaf 1
Cinnamon 1 inch Stick
Turmeric Powder a pinch
Sugar a Pinch
Milk 1 Cup
Salt to taste
Oil 1/2 tbsp

Method of preparation:

Pluck the fenugreek leaves from its stalks.
Wash the fenugreek leaves under running water for a minute.
Finely chop the washed fenugreek leaves / methi.
Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Wash and finely chop the tomato.
If using fresh peas, thoroughly wash them under running water.

Heat oil in a pan, add cumin seeds, bay leaf, cinnamon and then onion.
Fry till onion starts to brown, add chopped methi / fenugreek leaves, tomato, sliced green chiles and salt.
Fry till methi wilts, add ginger garlic paste, red chili powder, coriander powder and turmeric powder.
Fry for few seconds, add sweet peas and milk.
Stir well and let the milk bubble.
Once the milk starts to thicken and the peas comes together, remove from heat.
Serve methi mutter malai with any Indian flat bread.
Notes:Make sure to lower the heat before adding room temperature milk.

Suggestions:If the sauce is too thick, add more cream or milk and let it come to a light bubble before removing from heat.
Variations: You can also boil the onion and make it into a paste before adding to the tempering. You can also add garam masala to spice it up. Also add a few splashes of cream for extra richness.
Other Names:Methi Mutter Malai, Peas and Fenugreek Leaves in Cream, Methi Peas Malai.

Peas Pulao

27 Nov

peas_pulao
Peas Pulao.

Peas pulao is a simple and mildly flavored pulao prepared with green peas and whole spices. Oil is tempered with couple of whole spices and sliced onion is fried. Basmati rice is cooked in the tempered oil along with green peas till the rice is soft and fluffy. Peas pulao serves as a great side dish to any spicy gravy curry or raita.
Makes: around 2 Servings of Peas Pulao.

Ingredients:

Green Peas 1 Cup
Basmati Rice 1 Cup
Onion 1
Green Chiles 3
Ginger 1 inch Piece
Garlic 2 cloves
Caraway Seeds 1/2 tsp
Cardamom 1
Cinnamon 1 inch Long Stick
Cloves 2
Bay Leaf 1
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash basmati rice under water and soak the rice in enough water for around half an hour.
Strain the rice and keep aside.
Remove stems, wash and slice the green chiles.
Peel, remove ends, halve and thinly slice the onion.
Peel and mince the ginger and garlic cloves.

Heat oil in a pan, add caraway seeds, cardamom, cinnamon, cloves and bay leaf.
Fry for few seconds or until caraway seeds start to pop.
Add sliced onion and fry till onion turns translucent.
Stir in ginger, garlic and green chiles.
Fry for few seconds, add green peas and basmati rice.
Stir fry for a minute, add 1 1/2 Cups of water and salt.
Cook covered until all the water has been absorbed by the rice.
Fluff the pulao and serve peas pulao with raita of your choice.
Notes: Make sure not to add too much water to cook the basmati rice.

Suggestions:If the rice is not cooked well, stir in few tablespoons of water and cook covered on low flame till done.
Variations: You can also add a small piece of mace to the tempering. Chopped carrots can be added along with green peas. Cilantro can also be used as a garnish.
Other Names: Peas Pulao, Peas Pilaf, Green Peas Rice, Mattar Pulao, Mutter Pulao.