GREEN PEAS PULAO / MATAR PULAO / MATAR RICE

There are a few different ways to make peas pulao but this way I feel very easy and quick and it is mildly spiced pulao. This pulao is a dish in which rice is cooked with few spices and the result comes out awesome and aromatic as there is a combination of spices and green peas which compliment each other and impart an aromatic flovour to the pulao. I love pulao recipes on a busy day because unlike the South Indian food that I usually cook, various pulao recipes make for great one pot meals if you add enough vegetables to them, or it makes for a quick when you are toiling over a more complicated and richer side dish like say any kofta curry. Here is the recipe of Green peas pulao Indian style rice that cooks in jiffy which is easy and looks so elegant. So do try it and let me know your suggestions and tips if any in the comment box below.

INGREDIENTS:
1 Cup Basamati Rice [any brand]
1 Cup Blanched Green Peas
1 tablespoon Oil
1/2 teaspoon Mustard Seeds
1/2 teaspoon Cumin Seeds
A Pinch of Asafoetida
1/4 teaspoon Turmeric Powder
2 teaspoon Goda Masala / Garam Masala
Salt to taste
2 Cups Hot Water

Masala to be ground:
1 teaspoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 Clove
4 Black Pepper
4-5 Green Cardamom
1 Black Cardamom
Few Sprigs Coriander
1 Sprig Curry Leaves

METHOD:
STEP 1 - Wash the rice under running water.

Drain excess water and soak them for 20-30 minutes.

STEP 2 - In a mixer jar, add all the ingredients under the title 'Masala to be ground".

Make a paste with it and keep aside.

STEP 3 - Now add oil in a wide and heavy bottomed pan, crackle mustard and cumin seeds.

STEP 4 - After that add a pinch os Asafoetida and turmeric powder followed by the ground masala. [Here in hurry I forget to add the ground masala so added it later.]

STEP 5 - Saute for 1-2 minutes.

STEP 6 - Add soaked rice in it

and give a nice stir and mix well with the masala till the masala coats the rice.

STEP 7 - Now add hot water in it and give a gentle stir and

 bring it to boil.

STEP 8 - When the rice is 3/4 cooked,

add blanched green peas and mix well.

STEP 9 - Add garam masasla powder and salt in it and mix well. Cover the pan and cook further till done.

STEP 10 - Check by pressing one grain of rice with your fingers.

If rice is done switch off the flame and garnish the pulao with chopped coriander and serve hot.

Serve Hot green peas pulao with any of your favourite raita and a rich curry like malai kofta, paneer butter masala and enjoy.

EASY EGGLESS CHOCOLATE MOUSSE

  As Christmas is around the corner, sharing this easy,quick and delicious recipe of 3 ingredients chocolate mousse. Basically, I prepared this for my guests who are fan of my makings. I am a bit confused what to make and suddenly thought came to my mind, why not chocolate mousse...!!! I have made it with different recipe and also shared here in my blog earlier. This is equally delicious and versatile recipe, so tried this recipe. You can eat it at it's own or layer it in a truffle or cake....it's a creamy no bake mousse that you will definitely love..!! My hubby and daughters are Huge chocolate lovers. They always enjoy rich and decadent desserts and me too. The best part about this mousse is that it isn't overly sweet and is so incredibly light and fluffy. I will definitely be making this mousse again very soon...!! 

INGREDIENTS:

1 ½ Cup Whipping Cream

 ¼ cup Cocoa Powder

¼ -1/2 Cup Powdered Sugar

Sprinkles for garnishing

METHOD:

STEP 1 – In a chilled mixing bowl,

whip the cream with the help of electric beater until soft peaks.

STEP 2 – Add powdered sugar in it with cocoa powder and carefully mix it.

STEP 3 – Again beat it for some time until stiff peaks.

STEP 4 – Spoon into a piping bag with star nozzle.

STEP 5 – Pipe out in serving glasses or bowls.

STEP 6 – Garnish with colourful sprinkles.

STEP 7 – Enjoy immediately or refrigerate until ready to use.

Serve chilled chocolate mousse to your family or friends and enjoy.

KHANDESHI VANGYACHE BHARIT

Khandesh is a North Western region of Mahrashtra and it’s well known for spicy and tasty food. One of the famous recipes of Khandesh is its own ‘Vangyache Bharit’.  It is very delicious and popular vegetarian side dish made with baingan/ brinjal/ eggplant. But brinjals used for this recipe are quite different than regular purple colour as shown in the pic at the end of the recipe which are green in colour and available amply in winters. You can have this with Bhakri, Roti or Rice along with mirchi cha thecha and phodlela kanda….!!! Bharta is nothing but a dish made with roasted and mashed Baingan/ Eggplant.  The bharta consists of eggplant, spring onion greens, green chillies, peanuts and coconut slices.  The spices added to the baingan bharta recipe varies from one cuisine to another. The Maharashtrian  [Khandeshi] Vangyache Bharit recipe doesn’t call for any ground or whole spices. It’s spring onion, green chillies and garlic-ginger paste that bring in the taste. The pungency from the spring onions is exceptionally pleasant. Fried peanuts and slice coconut amplify thetaste with their crunchy nuttiness, lending an interesting texture to the bharit.  It is traditionally served with Jowar Bhakri, the flatbread made with Shorghum.  The combo is called as Bharit Bhakri in Marathi and it’s a part os the staple diet in several urban and rural parts of Maharashtra. Let’s take a look at the ingredients and step-by-step picture recipe of Khandeshi Vangyache Bharit.

INGREDIENTS:

½ kg Jalgaon Green Vaangi/ Baingan/ eggplant [see notes]

4-5 Green Chillies[adjust accordingly]

¼ Cup Roasted Peanuts

1 tablespoon Coconut Slices

1 tablespoon Ginger-Garlic Paste

Chopped Coriander

½ + ¼ Cup Spring Onion Greens, chopped

1 teaspoon Cumin Seeds

1 teaspoon Mustard Seeds

Salt as needed

A pinch of Asafoetida

2 tablespoon Oil

METHOD:

STEP 1 – Wash and pat dry the baingan. Then prick them with knife and brush them with oil and roast them directly on gas stove on medium flame.[see notes]

STEP 2 – Once the eggplant is roasted well, transfer it in a plate and allow it to cool. Then peel and remove the black skin from it.[I have already shared the recipe of another version earlier so I have not shared the pictures of roasting baingan here.]

STEP 3 -  Mash the baingan and add chopped spring onion in it and mix it well.[see notes]

STEP 4 – Heat oil in a wide kadai, crackle cumin and mustard seeds in it.

STEP 5 – Add peanuts and sliced coconut in it and fry for 1- 2minutes.

STEP 6 – Then add roasted peanuts powder and mix it well and cook for few seconds.

STEP 7 – Add chopped green chillies, ginger-garlic paste and ¼ cup chopped spring onions in it and sauté well.[see notes]

STEP 8 - Now add mashed baingan in it and mix well. Cook it well for 3-4 minutes.

STEP 9 – Add salt as per your taste and mix it.

STEP 10 – Switch off the flame and garnish it with chopped coriander and 

your Khandesh style Vangyache Bharit is ready to serve.

Serve it with chapatti, jowar or bajra bhakri and green chilli thecha along with onion and enjoy.

NOTES: *In village, it is roasted directly over the fire made with cow dunk cakes which gives delicious taste and aroma.

              *In winter we get green big size baingan/ eggplants which are famous in Kandesh region of Maharashtra.

              *In original recipe, they use a wooden mortar pastel  for mashing the baingan which is known as……

              *You can roast and make thecha of green chillies and then use it in your recipe.

              *SPECIAL KHANDESHI VAANGI used for this bharit:

PANEER- CHEESE PARANTHA

Traditonally, Paranthas has been a important recipe especially in North India. While many agree that paranaths were originated in India, but some put forward the persian influence on Indian Cuisine. Paranthas are anytime favourite for me. They are an excellent and quick option for breakfast, lunch or dinner. They are very filling and there are tons of options for filling and flavours. Here I am with my Paneer-Cheese Parantha today which is not only easy,quick but taste is so delicious. Paneer [Indian Cottage Cheese] is an eternal favourite at my place. The chance of our fridge not carrying paneer is not very often. It is also convenience food when  you are in hurry or their are no vegetables in your fridge and even when sudden guests arrived at your place.  It also works good on Sundays when you cravings of something in the evenings. These paranthas can be easily consumed as itself or perhaps with a big slice of butter or curd, but certainly it would taste great with any curry recipes too. For additional taste I added 1/2 cup of grated cheese in it which enhance the taste of the parantha. The shape can be prepared as per your choice as you can make them triangular also. They are commonly eaten with pickle and curds.    

INGREDIENTS:

For Stuffing:

1 Cup Grated Paneer

½ Cup Grated Cheese

½ teaspoon Red Chilli Powder

¼ teaspoon Garam Masala

Salt as Needed

¼ teaspoon Cumin Seeds

Chopped Coriander

For Making Dough:

2  Cups Whole Wheat Flour

Salt as per taste

Water for kneading dough

Other Ingredients:

2 tablespoon Oil/ Ghee

METHOD:

STEP 1 – For making dough follow the step-by-step recipe of “GOBI KA PARANTHA”.

For Stuffing:

 STEP 1 – In a mixing bowl, add grated paneer, grated cheese, cumin seeds, red chilli powder, salt and garam masala.

STEP 2 – Then add chopped coriander in it and mix well.

The stuffing is ready.

STEP 3 – Take one portion of dough , dust the platform with flour, and roll it into small disc of 3-4 “ diameter.

STEP 4 – Put 1 tablespoon paneer stuffing in the centre.

STEP 5 – Bring all the edges together and close the disc

and press it and make it flat.

STEP 6 – Again dust some flour on the rolling board and start rolling the parantha.

STEP 7 – Roll it upto 6-7 “ diameter circular disc.

STEP 8 – Heat a non-stick tawa on medium flame. Transfer the parantha on the tawa and cook it.

STEP 9 – Cook it from both the sides evenly .

STEP 10 – Apply ghee/ oil and roast it well till crispy, golden in colour.

Your cheesy paneer parantha is ready to serve.

Serve it hot with thick curd, any chutney, pickle and roasted and salted green chillies.