orema

   Thool pakoda | Onion Pakoda is a popular snack, though I make it rarely at home, everyone loves it. I personally love to have this with curd rice  though it is a tea time snack. I think most of you will love this curd rice and onion pakoda combo too.

INGREDIENTS:

METHOD:

• Thinly slice the onions.
• In a wide bowl, add the rice flour and besan(gram flour) .

• Using a mortar and pestle crush the green chilly .
• Add salt, sliced onions,grated ginger, crushed green chilly, curry leaves and coriander leaves( i didn’t add) and ghee|butter .

• Mix well. Keep it aside for 10 minutes.
• The water must have oozed out from the onion and normally that moisture is enough to bind the mixture.
• If want add 1-2 tblsp of water.

• Heat the oil in a pan for deep frying.
• Sprinkle the mixture onto the oil and keep the flame medium.

• Take out from oil once it turns golden brown and the oil sound subsides.
• Drain in the kitchen towel and repeat for the rest of the mixture.

• Enjoy with hot filter coffee or tea. These pakoda will be very crispy even after 2-3  hours if you store in an airtight container.
• Crushed garlic pods can be added to get a garlic flavored pakoda.

   Few days ago when i saw the Fresh green peas in the nearby Indian Grocery store, i picked up a small packet and though we always frozen peas nothing can equal the taste of this fresh green peas. I wanted to make this  green peas curry which my mom’s friend makes for us when we were kids. This is a wonderful combo for Garlic Rasam and hot rice.

INGREDIENTS:

METHOD:

• Take out the peas from the shell.
• Take out the skin of shallots and chop them finely.

• Add water in a wide vessel and add the green peas . Add a pinch of turmeric powder and salt to this and cook till the peas gets cooked. This will take approximately 10 minutes.
• Drain the water, once it is cooked and keep it aside.

• In a pan add oil and throw in the mustard seeds. When it splutters add the chopped shallots.

• Grind the coconut, red chilly, cumin seed, and garlic into a fine paste adding very little water.

• When the onions turn golden brown add in the cooked green peas and the ground masala.

• Mix it nicely and cook for 2 minutes to  get the masala infused into the peas and check for salt.
• Garnish with curry leaves.

• This can be served even with rotis too.

Note:

1. Cumin seeds can be replaced with fennel seeds to enhance more flavor.
2. 2-3 shallots can be added while grinding the masala.

POTATOES AND GREEN PEAS MASALA(GRAVY)

  Last week when we went to a nearby Indian Restaurant for dinner , we decided not to order for any paneer dish and finally ended up in ordering Aloo mutter gravy. Suddenly my hubby asked me whether i have aloo mutter recipe in my blog and i said no. then the following week i made this enjoyed with rotis. This recipe i learnt my cousin Kirthika, from whom i learnt the recipe of Pav bhaji ,who is an expert in cooking. I still can’t forget the taste of the aloo mutter which she cooked for me when was pregnant with my second baby.

INGREDIENTS:

METHOD:

• In a pressure cooker, add oil and throw in the cinnamon and cloves.
• Chop the onions and tomatoes. Peel the skin of the potato and cut into cubes.

• Now add the chopped onions.
• Saute till they turns pink.

• Add the chopped tomatoes and saute till they turn mushy.
• Keep the flame in medium.
• When done add the coriander powder, red chilly  powder, cumin powder and garam masala.

• Saute for a while and add the cubed potatoes and green peas.

• Add 1to 1 and 1/2 cup of water and add salt.
• Close the lid of the pressure cook and cook till 3 whistles.

• Garnish with coriander and serve hot with chapathi | jeera rice.

Note:

• Ginger garlic paste can be added. If adding add it in the first after putting cinnamon and cloves.
• You can puree the tomato and onion in a mixer and add, if you want a smooth texture.
• Fresh green peas can also be used instead of frozen peas.