Corn,peas and capsicum in spinach gravy

Hello friends! I am sure you all would wonder, not another spinach dish...well, it is healthy to have greens in our diet, isn't it? I am sure everyone has come across many versions on how to use spinach or what to include with spinach. For me this was  just a change from a normal spinach dish. I am sure you all would love this dish too.

Let me begin now.

Ingredients:

• 2 bunches spinach
• 2 tomatoes
• 1 onion
• 1 cup of mix ( corn, chopped green capsicum and green peas)
• 1 tbsp grated ginger
• 1 tbsp of chopped garlic
• 1 tsp cumin seeds
• 2-3 green chillies
•  1tsp garam masala
• 1 tsp red chilli powder
• 1 tsp coriander powder
• salt to taste
• 1 tbsp oil
• 2 tbsp  kasoori methi

Method:
Chop spinach leaves and blanch it.  Make a puree of spinach and keep aside. In another vessel blanch corn, peas and chopped capsicum. In a pan heat oil, add cumin seeds. Once it splutters, add chopped onions and saute  till it gets pinkish. Add grated ginger and garlic and saute till raw smell of garlic is gone. Add tomatoes and cook for few more mins.  Add all the masalas except kasoori methi. Cook for a min and add spinach puree.  Adjust salt here and add the blanched veggies now.  Add water to get required consistency and boil for few mins. Your spinach with corn, peas and  capsicum is ready.

Garnish with kasoori methi and serve hot.

Notes: I had earlier made a different version of mix vegetables in spinach gravy and made mild changes in this one..

Kasoori methi is for enhancing flavour.


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Green peas kachori with dum aloo

Hello everyone! My today's dish green peas kachori with dum aloo was new to me but not for my south team friends. Ever since I saw  this  recipe at my dear friend Sanoli's space , I wanted to try it out. I got chance and made it. I just made minor change to it but I can assure you this was one of the best combos I have had. Though bit heavy meal but delicious all the way. So here goes this yummy dish.
The below ingredients were enough for my family of four. The post is lengthy but the dish is worth the effort.

Ingredients for Kachori filling:

• 2 cups green peas
• 2-3 green chillies
• 1/4 tsp of Hing/ asafoetida
• 1tsp grated ginger
• 1tsp sugar
• 1tsp cumin seeds
• 1 tsp coriander/cumin powder
• 1tsp amchoor powder
• 1tbsp ghee
• Salt to taste

For kachori cover:

• 3 cups wheat flour
• 1/2 tsp salt
• 4tbsp oil + more for frying

Method to make kachoris:
For cover make dough with wheat flour salt and 4tbsp oil. Knead it to make smooth poori type dough.Make some equal sized small balls of the dough and keep aside.
For filling, grind peas with chillies.If needed add few drops of water while grinding.Make a coarse paste with these peas. Heat one tbsp of ghee or oil in the pan, add cumin seeds and let it splutter,add hing and grated ginger and stir it once. Now add the peas paste we made. Mix it nicely and slowly and add sugar, salt and amchoor powder to it. Mix and keep stirring till peas mixture is almost dry and excess moisture has evaporated. Switch off the gas and keep it aside to cool. 
Now to make kachoris, take out the flour balls we made earlier.Roll out small sized poori of each ball one by one. Place a portion of peas filling in middle and close it from  all sides. Slowly make it in round ball again and very lightly roll it to poori shape taking care that filling does not come out. Make same way with all the balls one by one.

Heat oil to deep fry and add the stuffed kachori  one at a time first. Once one side is done carefully flip it so other side also is fried. Take out from kadhai and put on kitchen paper to drain off excess oil. Fry the rest of kachoris same way.

This is part one of the dish and the kachoris were yummy as it is without anything but this one goes with dum aloo. There are various versions of it and I followed Sanoli's version here.

Ingredients for dum aloo:

• 1/2 kg baby potatoes
• 1/4 tsp Asafoetida
• 1/2 tsp Cumin seeds
• 1/2 tsp Fennel seeds
• 4 tbsp Green Peas
• 3-4 chopped Green Chillies
• 1 Tomato chopped
• 1/2 tsp Turmeric powder
• 1 tsp Cumin.coriander powder
• 2 tsps grated ginger 
• 1 tsp Red Chilli powder
• 1 tsp Garam Masala
• 3/4 cup Curd
• 2 tbsps Oil
• Salt to taste  
• coriander leaves to garnish 

 Method to make dum aloo:
Wash the potatoes and boil in pressure cooker to 2 whistles.I felt it was enough as did not want them mushy.
Peel them and set aside. In a pan heat oil,add asafoetida,cumin seeds,grated ginger and fennel seeds.Saute it for few seconds.Add the peas in it and saute it for a min again.Add chopped tomato and green chillies to it and mix well.Put all dry spices,salt and sugar to it and mix again. Stir nicely till tomato is cooked and oil separates. Add the boiled potatoes here and gently fold in till the potatoes are coated with spices.After a min or two add the curd and fold again. Add 1/2 cup water till all is mixed well. Cover and cook for 4-5 minutes.Switch off the gas and serve dum aloo garnished with coriander leaves and the peas kachori we made before.

Enjoy the lovely combo.

NOTES:I made change with kachori as Sanoli used maida and I used wheat flour here. The peas mixture has to be dry enough to roll out the pooris. I made minor changes to masalas here and Sanoli has given step by step instructions. Also I used frozen peas here.

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Peas Palak rice..

Hello friends! My today's recipe is again very easy and simple,yet delicious version.of palak rice with peas.. Unusual combo perhaps, but when I made it, it was wonderful and yummy and yet so simple. Hmm let me not keep you waiting and show you how I made this.

Ingredients:

• 250gms  rice
• 1 bunch spinach chopped
• 1 cup boiled peas
• 1 tsp cumin seeds
• 1 green chilli chopped
• juice of one lemon
• 1tbsp oil
• 1 onion chopped
• salt to taste

Method:

Boil rice with salt and keep it aside. In a pan heat oil, add jeera and let it crackle for a min. Add onion and saute till they are translucent. Add green chilli and chopped spinach and stir it lightly. It should remain bit crispy. Add peas and little salt as the rice already has salt.  Mix well. Add lemon juice and mix again lightly. Finally add boiled rice and mix  slowly and lightly. Take care not to mash the rice or break it. Peas palak rice is ready to serve with raita. 

For us, it turned into new dish and I have kept masalas to bare minimum but you can adjust the spice level if you wish. For cranky eaters this turns out to be real delight.

Hope you enjoyed this dish and over to you for your lovely comments. 

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Aloo matar/peas potato vegetable with gravy

Hello everyone! Today I would share with you the way I make aloo mutter. It’s a very common dish but I just modified a bit  and end result was very yummy.

Ingredients:

1/4kg  baby potatoes

1 cup boiled peas ( I used frozen peas)

2 tomatoes

1 onion

2 spring onion with leaves

1tbsp ginger garlic paste

¼ tsp   jeera /cumin seeds

1/4tsp  haldi/turmeric powder

2 green chillies chopped finely

1/4tsp  coriander powder

¼ tsp  red chilli powder (skip if u don’t want it too spicy)

¼ tsp garam masala powder

Salt to taste

2tbsp oil

Method:

Boil the baby potatoes. Let it cool and peel off the skin. Make sure they are not over boiled. Grate onions and tomatoes and keep them separate. In a pan heat oil, add jeera. Sauté it for a minute, add green chillies and ginger garlic paste. Stir it for a min then add grated onions. Let it cook till onion turns slight pink, add the cut spring onion white part here.   Sauté it for a min again and add tomatoes here. Stir it for few mins  and add all the masalas here. Keep spring onion greens cut and separate. Add slight water here  so all masala  and tomato is cooked. Add potatoes, peas and salt and stir them till all masalas are coated to potatoes. Add more water if necessary. Add spring onion greens and let them cook for few mins.

Aloo matar with spring onions is ready. Serve with plain rice or chapatti or naan. Hope you like this and do let me know your views

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