Potato and peas masala

Peas and potato masala is one of my family's favorite recipe. It goes well with almost any dish. Be it calorie conscious chapathis or flavor rich pulav. Even with plain sambhar or curd rice this dish tastes divine! 

Now being season for fresh green peas it can easily make your day..

Do try out!

Ingredients:

Potato or baby potato - 250gms 

Onion - 1 big chopped

Tomatoes - 1 big chopped

Green chilli - 2 or 3 slit 

Chilli powder - 1tsp

Turmeric - 1tsp

Coriander powder - 1tsp

Salt to taste

Oil - 1tbsp

Mustard -1tsp

Jeera- 1tsp

Curry leaves few

Coriander leaves to garnish

How to proceed:

Boil potatoes and peel them. We can add baby potatoes as whole and big ones can be mashed up lightly to make small pieces.

In a wide pan or kadai add cooking oil and temper mustard and jeera and add few curry leaves

Saute onion and green chillies until glassy onion is glassy

 Add tomato and green peas and cook until tomatoes get soft

Now add all powders, viz chilli powder, turmeric powder, coriander powder and salt

when raw smell of chilli powder changes add boiled and peeled potatoes

Mix well and let it cook for few min

Garnish with coriander leaves

Notes:

A little amchur or chat powder can be added for extra zing

When fresh peas are not available soaked up dry peas can be used.

Happy cooking and eating!

Mutaikose thovaram

Muttaikose Thovaram - Mildly spiced Cabbage with coconut , a great accompaniment with rice.

As a child, I really hated cabbage. I did not like the bland taste of Cabbage.. But today I often cook cabbage. This recipe was adapted from my MIL, the usual way of cooking in my native, Nagercoil. It did surprise my city friends too, just like how it surprised me.. Its a try worthy recipe.

This goes well with Sambhar rice or any south Indian gravy with rice.

Ingredients:

Cabbage - 2 cups, cut into thin strips
Fresh Coconut - 3 or 4 tbs
Jeera - 1 tsp
Green Chillies - 2 nos
Moong Dhal - 1 Tbsp
Mustard - 1 tsp

Curry leaves - 1 sprig

Salt to taste

Oil - to saute

Method:

To Grind:

In a small Mixer, grind together coconut, green chillies and Jeera. Do not add water while grinding and grind only until a coarse mixture is formed

To Proceed:

• Pressure cook the cabbage with 1/4 cups water for one whistle. (Instead, we can cook it on stove top also, but it will be more time consuming)
• In a kadai, saute moong dhal and mustard in oil until they splutter and add curry leaves, once it becomes crisp
• Now add the cooked cabbage from the cooker and cook until the water gets reduced. 
• Add the ground coconut mixture and fry a little until the raw smell goes.
• Serve hot.

Note:

Even after the food gets cold, its tasty, so its a perfect lunch box recipe.

You can Substitute cabbage with any vegetable like carrot, beans, broad beans etc..

Enjoy and do let me know how it worked for you!!!