Daily Archives: January 11, 2013

Kerala Green Peas Masala

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Day two of Blogging Marathon 24 and we dine at Balaji Bhavan today. I choose one dish each from their Rice/Noodles section (easy peasy Jeera Pulao), Tandoori Kadai (Side dish- Green Peas Masala) section, Fruit extracts (Lemon Juice & ready made pomegranite juice) and Any timers (Chapati, no kurma – though!).

Now, isn’t this is a hearty meal?

Check out the other marathoners here in Blogging Marathon page.

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Jeera Pulao

Makes : 2 servings

Ingredients:

  • Basmati rice           :       1 cup
  • Ghee                         :       2 tsp
  • Jeera                         :       2 tsp
  • Salt

Method:

  1. Wash and soak the rice for 15-20 minutes. Drain and keep aside.
  2. Heat ghee in a pan, add the jeera seeds. Once it cracks, add the rice, saute for a couple of minutes. Take off the heat.
  3. I usually cook this in a rice cooker. So at this stage, I move the rice to the rice cooker, add salt, two cups of water and cook until done. This can be pressure cooked too, for two whistles.

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Recipe Source: Peas Masala

Ingredients:

  • Green Peas             :       2 cups(Fresh,Frozen or Dry, but cooked)
  • Onion                      :        2, chopped
  • Red Chilies             :        2
  • Coriander Powder :        1 tbsp
  • Chili Powder           :        1/2 tsp
  • Tomato                    :        1, chopped
  • Coconut milk          :        1 cup, thick. I use Maggi Powder.
  • Salt
  • Oil

Method:

  1. Heat a tablespoon of oil in a pan and saute the onions. Add the ginger garlic paste, red chilies- cook for a minute more. Add tomatoes, cook till they are mushy. Add coriander powder, chili powder and turmeric powder. You can add a tsp or two of water, to prevent the masalas from burning. Take off the heat, cool and grind. Keep aside.
  2. Heat a tsp of oil, add mustard seeds and curry leaves. This step is optional. Once mustard crackles, add a cup of water and add the peas. You can add more water later, if needed. Add the ground onion masala, salt and bring everything to a boil. Add the coconut milk finally, and bring again to a boil. Check seasonings and adjust, if required. Serve hot with chapati or jeera rice. Tastes even better the next day!

Note : Sometimes I think instead of adding coconut milk, roasting 2-3 tablespoon of  coconut separately and grinding it together with the onion mix will suit this curry better. Should give it a try sometime!

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Filed under Rice, Pasta, Side Dishes