Green Peas Sabzi / Pachaipattani Masala ( Dhaba

Style )

Posted on Sun, Jan 31, 2010 | 24 Comments |  Print |  Email | Share

Ingredients in English/Tamil ? Visit Ingredients List
Cook Time : 30 Min | Servings : 2 Persons

Ingredients :
Fresh or Frozen Soft Green Peas 1 cup
Oil 3 tsp
Cinnamon 1 inch
Cloves 2 no
Black stone flower 2 tsp
1
Big Onion
( Medium )
Ginger 1 inch
Garlic 6 nos
Green Chili 2 nos
Tomato Puree 5 tbsp
Channa Masala 1 tbsp
Red Chili Powder 1 tsp
Sugar 1/2 tsp
Salt 1/4 tsp
Water 1/2 cup
Coriander Leaves 2 tbsp
Ghee 1 tbsp
2 strands
Curry Leaves
( Must )
To Fry :
Oil 1/2 tsp
1/4
Onion
( Medium )
Cashew nut 5 nos
Directions:

1. Step 1

Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews
to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine
paste. Chop the coriander leaves.

2. Step 2

In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till
onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the
tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add
the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to
avoid burning the bottom.

Step 3

Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and
fresh curry leaves at the end Take out from the Stove.

Channa Masala / Chole Masala

Posted on Thu, Jun 25, 2009 | 2 Comments |  Print |  Email | Share

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Cook Time :20 Min | Servings : 2 Persons

Channa masala is a very tasty Punjabi side dish for roti varieties from North India. It’s severed
mostly with the breakfast items. Makes a very tasty combo with roti’s, adding few raw finely
chopped red onion enhances the taste.

Ingredients :

Channa / Chole / Chickpeas 1 cups

Onion 2 nos

Ginger Garlic Paste 1 tbsp

Green Chili 2 nos

Tomato 4 nos

Red Chili Powder 1/2 tsp

Garam Masala 1/4 tsp

Channa Masala Powder 2tbsp

Lemon juice 1/2 tsp

Coriander Leaves 1/2 cup

Directions:
 1. Step 1

Soak Channa in water the day before or 6 hrs before cooking. Pressure cook the Channa
for 2 whistles and 10 min in low flame. Drain the water from Channa and keep both.
Chop Tomatoes, Onion , Green Chillies and coriander Leaves

2. Step 2

In a nonstick pan heat oil. When hot add Cumin seeds,after the cumin seeds splutter,add
chopped onion, salt and fry till golden brown. Add the Garam Masala,turmeric and
Ginger garlic paste. Fry till the raw smell from Ginger Garlic paste leaves.

3. Step 3

Add the Chopped tomatoes, green chili and cook till the tomatoes are soft and oil
separates.Add Channa masala,Red Chili Powder and fry for 2 more min. Add the drained
water from Channa and allow it to boil for 3 min. Add Channa, adjust the salt and cook
for 3 min. Add Lemon juice and add coriander leaves at the end.

Channa Pulav / Pattani Pulao

Posted on Sun, Jul 12, 2009 | 0 Comments |  Print |  Email | Share

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Cook Time :40 Min | Servings : 2 Persons

Channa Pulao tastes really good and a nice meal for any parties or potluck with small crowd. The
rice fried in ghee and cooked with fresh tomato puree adds the taste.

Ingredients :

Basmathi Rice 2 cups

Ghee 2 tsp

Oil 3 1/2 tsp

Ginger Garlic pate 1 1/2 tsp

Coriander leaves 1/2 cup

Green Chill 4 nos

Garam masala 1/2 tsp

Cinnamon 1 inch stick

Cardamom 2 nos

Cloves 3 nos

Bay Leaves 2 nos

Onion 1 no
Big Tomatoes 3 nos

Dry Fenugreek leaves 1 tbsp (optional)

Coconut 1/2 no

White Channa / Chickpea 1/2 cup

To grind :

Onion 1 no

Red chili 8 nos

Cumin 1 tsp

Garlic 5 nos

Coconut 2 tbsp

Directions:

1. Step 1

Soak Channa for 10 or more hrs and pressure cook with 2 cups of water for 15 minutes
until it is soft. Fry “To grind” ingredients in oil for few minutes and grind them. Chop
Onion, Tomatoes. Split open Green Chili. Soak rice for 10 min and drain the water
completely.

2. Step 2

In a nonstick pan add ghee 1 tsp and fry the rice until the moisture is evaporated and turns
in to mild golden brown.

3. Step 3

In a vessel pour some water and allow it to boil. Add tomatoes and let it boil for 2
minutes. Take out the tomatoes and peal the skin. Grind these tomatoes to a fine paste.

4. Step 4

Grind the coconut in warm water for first time and extract the coconut milk. Grind the
same for 2nd time and take some more milk. Measure and keep it 1 3/4 cup.

5. Step 5

In a heavy bottom pan or pressure cooker, add Oil, Cardamom, Cinnamon, Cloves,
Biriyani leaves and ginger garlic paste. Fry them till the raw smell from ginger garlic
 paste leaves. Add green chilies, chopped onion and fry till onion is translucent. Add the
ground masala and lower the flame. Fry this till the raw smell leaves and when you get
nice aroma. Add ground tomato, salt, dry Fenugreek leaves, Garam masala and allow it to
boil for 2 minutes.

6. Step 6

Add channa dhal, extracted coconut milk & 1 1/2 cups of water and wait till it boils. Add
rice and mix well. Cover this with a lid. Lower the flame and allow it to sit on stove for
20 minutes.If it’s pressure cooker place the whistle in place.No need to stir in the middle.

7. Step 7

If you are afraid of burning the bottom of rice, keep a pan full of water and place the
vessel inside and allow it to cook for 25 minutes.

Pudina Pulao / Mint Pulav

Posted on Thu, Jul 23, 2009 | 2 Comments |  Print |  Email | Share

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Cook Time :20 Min | Servings : 2 Persons

Mint has a strong flavor. For any biryani’s, pulao’s mint adds extra ordinary aroma. Mint
chutney goes fabulous with Idili and dosa. At my home we grow up mint in a pot to pick it fresh
when needed. Even now I have mint planted in a pot in my balcony. This is a simple mint pulao
with peas and potato.

Ingredients :

Basmati Rice 1 cup

Mint Leaves 1 small bunch

Green Peas 1/4 cup ( Sweet Frozen Peas)

Potato 2 small

Coconut 3 tbsp

Green Chili 7 nos

Onion 1 no

Ginger Garlic Paste 1 tbsp

Lemon Juice 1 tsp

Salt as required

Cloves 4 no

Cardamom 2 no

Bay Leaves 1 no

Ghee as required.

Directions:

1. Step 1

Soak rice in water for 10 min and pressure cook it with 1 1/4 cup water for 1 whistle and
lower flame for 10 min. Allow Rice to cool down by spreading it on the Plate. Cut
Potatoes in to small pieces and cook it. Peal the skin after it is cooked and keep aside. If u
use hard Green Peas pressure cook and keep it separately. Slice Onion Lengthwise and
split in the middle into 2 slices again. Separate Mint leaves from the steam , wash it and
keep it ready. Fry Mint Leaves,Coconut and Green Chili , grind with Ginger Garlic paste.

2. Step 2

In a nonstick pan add ghee, fry bay Leaves, Cloves, Cardamom and add Sliced onions.
Fry till they are transparent. Add ground Mint leaves, Skin Pealed cooked Potatoes,
 Green Peas. Fry them till the raw smell leaves and you get nice aroma. Add salt , rice.
Reduce the flame and stir well till the rice is heated to Medium. Add lemon juice. Do not
Stir too hard and mash up the rice.

Cabbage Pulav / Muttaikose Pulao

Posted on Thu, Jul 16, 2009 | 2 Comments |  Print |  Email | Share

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Cook Time :40 Min | Servings : 2 Persons

Pulaos are famous north indian rice dishes. Muttaicose is one of our fav Vegetables. At any time
they will be available at my fridge. I got this recipe from my Mother-in law and tried for a small
party. It was a super hit. A mild rice with any gravy of veg or non-veg would be a best
combination for this. My rice got little mashed up coz of excess water added while cooking.

Ingredients :

Basmati Rice 2 cups

Cabbage 2 cups

Oil 5 tsp
Onion 1 no

Cinnamon 2 no

Cloves 1 no

Garlic 4 nos

Green Chili 5nos

Turmeric 1/4 tsp

Garam masala 1/4 tsp

Salt to taste

Coconut Milk 1 cup

Water 2 1/4 cups

Ghee 2 tsp

Lemon 1/2 no

Directions:

1. Step 1

Soak basmati rice for 10 min. If soaked more than 10 minutes reduce water added for
cooking else rice wouldn’t be separated. Extract 1 cup of coconut milk from 1/2 cup of
coconut. Slice cabbage into very thin length wise piece. Chop Green Chili in to very fine
pieces. Chop onion length wise.

2. Step 2

In a pressure cooker add oil, cinnamon, Cloves, Rice, Grama Masala, Salt – little and
Turmeric. Fry this till moisture from rice is evaporated. Add the coconut milk, water 2
1/4 cups and pressure cook. After rice is cooked, add ghee and stir with thin handle of
spatula to avoid breaking the rice.

3. Step 3

In an another pan, heat ghee. When hot add onion,green chili, salt and fry till onion is
translucent. Add cabbage and fry till it is half cooked. Add this to the cooked rice,
squeeze the lemon and stir gently to mix well.

Chinese Vegetable Fried Rice ( An Indian Version )

Posted on Wed, Feb 10, 2010 | 14 Comments |  Print |  Email | Share

Ingredients in English/Tamil ? Visit Ingredients List

Cook Time : 20 Min | Servings : 2 Persons

When you have left over rice or want to prepare something really quick and healthy, here we go
Vegetable Fried Rice. It’s very easy and a real comforting food.

Ingredients :

Basmati Rice / Jasmine Rice 1 cup

Oil 2 tsp

Onion 1/2 no

Carrot 1/4 cup

Beans 1/4 cup

Cabbage 1/4 cup

Broccoli 1/4 cup

Spring Onion 3 no

Soy Sauce 2 tsp

Red Chili Sauce 1 tsp

Black Pepper Powder 2 tsp

Sugar 1/4 tsp

Salt to taste

Directions:

1. Step 1

Cook the rice and allow it to cool down completely by spreading it in a plate. Chop the
onion. Chop carrot, beans and spring onion in to small pieces. Cut the cabbage length
wise. Seperate the broccoli florets into smaller pieces.

2. Step 2

In a non-stick pan heat oil. When hot add the onions and saute till it is half fried. Add the
beans and cook for 1 min in the oil. Add the carrot, cabbage and cook this for about 1-
2min till it’s half cooked. Add the soy sauce, red chili sauce, black pepper powder,sugar
and salt. Mix it well and add the broccoli. Allow this to cook for 1 min.

3. Step 3

Mix the rice and the fried vegetables well. Allow it to stay on stove for 1 min. Stir gently.
Add spring onions at the end.

Tips :

 Green peas and other vegetables of ur taste can also be added to enhance the taste.
 Egg can also be added while frying the vegetables to make variation.
 Left over rice or rice which is refrigerated can also be used, at the end keep it on stove for some
more minutes.

Carrot Rice / Masala Carrot Sadam

Posted on Sat, Oct 10, 2009 | 2 Comments |  Print |  Email | Share

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Cook Time :30 Min | Servings : 2 Persons

Normally we prepare carrot rice by just making carrot fry and mix them with it. This is a
different method of preperation with with ground masala powders. They taste more aromatic.

Ingredients :

Rice 1 cup

Carrot 5 ( Medium Size )

Oil 2 tbsp

Cinnamon 1 inch piece

Cloves 3 nos

Onion 2 nos

Green Chili 2 nos

Salt to taste

To fry and grind – 1 :

Coriander Seeds 1 1/2 stp

Cumin 3/4 tsp

Red Chili 4 nos

Grated Coconut 2 tbsp

To Grind – 2 :

Roasted Peanut 2 tbsp ( Remove the skin and powder )

Directions:

1. Step 1

In a small pan add 1 tsp oil and roast the items given in “To Grind – 1. When it cools
down, grind them into fine powder. Grind the peanut given in “To Grind – 2″ to a fine
powder. Peel the carrot skin and put it in hot water for 3 min. Grate the carrot in grater.
Cook the rice and allow it to cool down by spreading it in a plate.

2. Step 2

In a pan heat oi. When hot, add cinnamon, cloves and add onion, green Chili. Fry till
onion is golden brown. Add the grated carrot and sprinkle some water. Cook till the
carrot is cooked. Add the rice, salt and ground masala powder. Fry for 3 min. Switch off
the flame and add the ground peanut and mix well.

Vegetable Soup is a very popular recipe. Learn how to make/prepare Vegetable Soup by
following this easy recipe.

Vegetable Soup Recipe

Difficulty Easy
Rating 8.1 / 10 ( 80 votes)
Recipe Type Veg.

Ingredients:
• 50 gm Carrot (scraped and chopped)
• 50 gm Cauliflower(chopped)
• 200 gm Tomato (chopped)
• 50 gm Butter
• 1 tbsp Oats
• 2 tsp Ginger-Garlic Paste
• 4 cm length Ginger
• 50 ml Milk
• 100 gm Small Onion(cut into thin circles)
• 2 tsp Oil
• 1 tbsp Corn flour or all purpose flour
• 1tsp Pepper Powder
 • Salt as needed
• 1 Green chilly
• 8 cup Water
• 5-6 Coriander leaves(finely chopped)
How to make Vegetable Soup:
• Heat butter in a pan.
• Add ginger garlic paste and fry.
• Add vegetables, green chilli, salt, 8 cups of
water and let it boil.
• When the vegetables are cooked, add pepper
powder and mash.
• Mix maida and oats with milk and add to the
soup.
• Reduce the flame.
• Add coriander leaves to the soup.
• Remove from the flame after it boils for a few
minutes.
• Heat oil in another frying pan.
• Add onions and fry till golden.
• Transfer the fried onions to the soup and serve
hot.

Green Peas masala

Ingredients:-

1. Green Peas - 2 cups ( I used frozen peas, can also use fresh peas)
2. Onion - 2(if it is small ; 1 if it is big) (chopped)
3. Tomato - 2 (chopped)
4. turmeric powder- 1/4 tsp
5. Red chillies powder - 1/2 tsp (acc to taste)
6. Salt to taste
7. garam masala powder - 1/2 tsp (acc to taste)
8. Heavy cream - 1/4 cup (I used whole milk)
9. coriander leaves - 2 tbsp (chopped)
10. Oil - 2 tsp(can also use butter or ghee)
11. Cumin - 1/2 tsp
 12. Green chillies - 1(acc to taste)
13. giner - 1 tsp (chopped)

Take a pan, pre heat oil, splutter cumin seeds, add green chillies and
ginger and saute for a minute. Now add onion, stir it till it becomes transparent, now add tomato to it
and mix it well. Add a cup or two of water, turmeric powder, garam masala powder, salt and chillies
powder and let it boil for another 3 mts. Now add the green peas to it and mix it well and let everything
cook for 7 to 10 mts. depending upon how long peas takes to cook. Frozen peas took 7 mts to fully cook
and mix with the other ingredients. Now add the cream and let it mix for another 2 mts. Turn off the
stove and garnish it with coriander leaves. This can be a wonderful side dish for chapathi, poori...

Read more: http://www.iyercooks.com/2009/01/green-peas-masala.html#ixzz1GIv6IJ3S