The Thought
The Tiny Vegetable of our ancestors! From the Greeks of the 1st Century to the English of the 17th. From the French Kings who distributed it to avoid famine to Indian Modern Dhaba's. The little pea has saved millions of lives. But it's credit has been lost by the prejudice of its size.
Today we honor the tiny teeny vegetable by Mashing it up! Exactly the way it wanted to be sacrificed!
Unearth your culinary skills by merely using that "pea" sized brain of yours in the form of a delicious Indian Bread
PEAS PARATHA
Ingredients
-Green peas
-Green chilies 4 finely chopped
-Garam Masala
-Coriander Powder
-Cumin Powder
-Salt to taste
-Wheat flour
-Ghee
-Water
How to Cook
Mashed Peas
1. Boil the peas in water, when completely soft, mash them to a smooth paste using a bowl and a ladle
2. Then in a separate pan heat two tablespoons of the ghee, add all the spices and the paste of peas.
3. Stir on medium heat for 5-10 minutes, remove from the heat.
4. Make up tiny portions of the pea mixture for convinience
Wheat Bread / Chapati's & The Process
1. Put the flour and salt in a bow and mix together, gradually adding water and bind the mixture into soft dough.
2. Divide the dough into smaller equal portions, shape each portion into a small ball.
3. On a floured surface roll out the ball
4. Place a little bit of green pea mixture on the dough and spread it evenly.
5. Then place another portion of dough on it and press the edges together firmly.
6. On a floured surface roll out the dough to a sizable measure
7. Carefully place the round of dough on a tava, turning it over with a longer ladle. Ensure not to burn any part of the measure.
Serve
Best Add-on's
- Sauce
- Any Indian Curry
- Curd's
Peas"ce" Out \m/
Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.co.in
The Thought
This week we celebrate the inception of the concept of "Pot Luck" at my work place. The place happens to be full of foodie's like myself. It came to me as a surprise that they actually wanted to start cooking without the help of their parents & spouses!
And for the recipe's, few of them have turned to me & few of them continue to read through my blog for ideas! The vision of ideasforfood blog might finally be catching up!
First of those recipe's happens to be celebrate the "Indo-Chini, Bhai Bhai" relationship. Its a cross cultural recipe of Chinese with the Indian touch to it!
Aloo Manchurian
Ingredients
Large Potatoes (Aaloo)(Chop into wedges shape)
Capsicum - sliced
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
1/2 tbsp Soya Sauce. Add water to it if the mixture is too thick. It should be like your sambhar for you to add it to the dish
2-3 tbsp Tomato Ketchup
2 tbsp Oil
2 Sprigs of Spring Onions finally chopped
How to Cook
Method:
1.Cut potatotes into finer pieces. For Example, each potato should not be cut to more than 10-12 Pieces
2.Dip the Potato slices deep fry till light golden brown.
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin (Very thin) sliced chopped onions and green chilis to it and saute for some more time. Add the capsicum and saute
6. Mix ajinomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well.
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions.
Tada!
Warm Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.co.in
The Thought
Known as the meat of the vegetable world. Mushroom is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Vitamin C.
The chewy character of this dish is one of its kind. According to my knowledge, this might be the healtiest form of Fungi that you would ever love
Indian cuisine has always been facinated by this veg-meat. Like the third world, its always been considered a alternative to the regular paneer and baby corn. Together these three form the trimurthi in any Indian restaurant menu surrounding which all dishes are prepared
Today, I bring you a spicy & facinating recipe from the Indian cuisine books, ideally enjoyed with Indian bread.
A simple 5 step dish!
Mushroom Gravy
Indgredients
10 large mushrooms
1 Capsicum
2 Chillies (Green)
1 tsp ginger-garlic paste
2 tbsp onion paste
1 tsp tomato puree
1/4 tsp chilli powder
3 tbsp curds (dahi) / 1 tsp Cornflour (To add thickness to your gravy)
1/4 tsp garam masala
1 tbsp oil
salt to taste
For garnish
2 tbsp chopped coriander (dhania) / Kasuri Methi
How to Cook
1. Heat the oil in a pan, add 2 chillies, the ginger-garlic paste and the onion paste and saute for some time. Add the capsicum & saute
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curds / cornflour mixed with a little water, garam masala, coriander powder, jeera powder and salt and mix well. Consider adding a small dose of "Orange Red" color if you enjoy good bright vibrant colored dishes (No intention of being racist! :) )
5. Garnish with coriander and serve hot with Roti's, Parota or any other form of Indian bread
Enjoy
Regards
Karthik "Foodie" GB
www.ideasforfood.blogspot.in
