Nimona

My friend Anjali had given this recipe to me. She told me to try out this with fresh green peas. Now this is the right time when lots of fresh green peas available in Market. It is really very unique in taste, specially with the use of 'Mangodis' . A different version of Aalu matar ki Sabji.

 
Ingredients


Shelled Green peas - 1 cup

Potato - 1

Onion - 1

Tomato -1 small

Garlic cloves - 3-4

Ginger - 1/2 inch

Mangodis - 1/4 cup

Red chilli powder - 1 teaspoon

Coriander powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Bay leaves - 1

Cloves - 2-3

Cinnamon - 1 inch piece

Green cardamom - 2

Cumin seeds - 1/2 teaspoon

Oil - 3 tablespoon

Pure Ghee - 1 teaspoon

Salt to taste



Procedure
Chop onion and tomatoes very finely. Peel and make cubes of potato. Now Divide peas in two bowl. Grind one portion and keep aside. Heat oil in kadai and fry cumin, cloves, cinnamon, cardamoms and grind it to a powder. Then fry onions, garlic and ginger one by one. Make a paste of it. Then fry cubed potatoes and keep aside. Now fry Mangodis in oil till it turns to golden brown and keep aside. Make a puree of tomato. Now in another kadai heat pure ghee , add crushed asafetida. Now add ground peas and saute it till paste starts sticking to kadai. Keep this aside. Now heat the remaining oil, add bay leave then onion paste, turmeric powder, chilli powder and fried spices powder and saute it. Then add tomato puree and saute it. Then add potatoes, mangodi, both peas and salt. Mix wel. Now add 1 cup of water , cover it and cook till oil appears on the side of kadai. Tastes best with garam phulka.

 
 

Kappa Matar Pattice/ Tapioca Green Pease Pattice

My first introduction to Tapioca that is Kappa was made by my Malayali friend 'GEO'. She gave me Boiled Kappa with some tamarind chutney. It was so yummy. I wanted to try out something from Tapioca but I was very sure that my husband will not like that simple boiled tapioca. I made some green Pease stuffed pattice (you can call it as tikki too.) from it. And no wonder he and his friends like it a lot. Now this will be my one of the fresh snack item on Diwali.

Ingredients
Boiled Tapioca - 500 grams.
Green Pease - 1 cup
Green chilli+ ginger + Garlic + cumin paste - 4 teaspoon
Coriander leaves - 2-3 teaspoon
Corn Starch - 4-5 tablespoon
lemon juice - 2 teaspoon
Sugar - 1 teaspoon
Oil - 1 teaspoon
Oil for shallow fry.
Salt to taste


Procedure
Remove the outer cover of tapioca and grate it in a bowl. Add 2 teaspoon of green paste, chopped coriander and salt. Knead it. Coarsely grind green Pease in a mixer. For the stuffing heat 1 teaspoon oil and green paste and saute it. Then add crushed green Pease, salt, sugar and lemon juice and mix well. Cook it for 2-3 minutes. Let it get cool properly. Now put some oil to your palm because tapioca is very sticky. Make a small ball of tapioca mixture. Spread it in your palm like puri. Place little portion of matar stuffing in a centre, gather in the edges and roll into a ball. Press it to a tikki shape. Similarly make remaining patties. Sprinkle some corn starch over the patties so that the shape is retained. Gently keep them into the hot oil frying pan and shallow-fry on medium heat till crisp and lightly browned from both sides. Serve hot with green chutney or tomato ketchup.




This is for my event Only "Festive Food" brainchild of Pari.

And to Suma's 'CFK- Festive Foods' initiated by Sharmi

Hara Bhara Kabab

"Hara bhara kabab", Naam se hi pata chal jata hain……Hara (Green) colour is because of spinach. As a teenager, it was one of my favorite starter in restaurant. Then after marriage, I started making this at home. In our home everybody likes this 'Ghasphus ke Kababs'.

Ingredients
Spinach - 1 bunch
Boiled Green peas - 1 cup
Boiled potato - 4
Green chilli, ginger and garlic paste - 1 tablespoon
Chopped Coriander leaves - 2 tablespoon
Chat Masala - 1 teaspoon
Corn flour - 2 tablespoon
Salt to taste
Oil for shallow fry

Procedure

Wash and clean Spinach leaves. Blanch spinach leaves in salted water. After 3-4 minutes, drain it. Mash boiled green peas and potatoes. Make a paste of spinach. Now mix all the ingredients except oil. Make a round tikki shape of the mixture. Now shalow fry tikkis on low flame for 3-4 minutes. Serve hot Hara bhara kabab with tomato ketchup or green chutney.

Matar (green peas) Batwa

'Matar Batwa' is a variety of tasty Marathi recipe Matar Karanji. Actually I make matar karanji in my Kitchen regularly but I thought I will give new look to this by changing shape of it keeping the ingredient same. Once I read about 'kheema potli' in one of the Sanjeev kapoor's books. So I gave potli shape to this. In Marathi we called potli as 'Batwa' , hence the name of this dish is ' Matar Batwa'.

Ingredients

For Cover
Maida (all purpose flour) - 1 cup
Rava (Semolina) - 2 Table spoon
Mohan (hot oil) - 3 Table spoon
Ajwain - 1/2 Tea spoon

Salt to taste.

For Stuffing
Green peas - 2cup
Boiled and mashed potato- 1 medium
Green chilly garlic and ginger paste - 2 tea spoon
Lemon juice - 1 table spoon
Chopped coriander leaves - 2 table spoon
Cumin powder - 1/2 tea spoon
Salt to taste
Oil - 3 table spoon
Turmeric powder - 1/2 tea spoon
Oil for deep frying
Spring onion - 1-2

Procedure
For cover
Mix all the ingredient of cover and make a tight dough using water. Cover it and keep aside for 15 minutes.

For Stuffing
First coarsely crush the fresh (or frozen) green peas in mixer. Heat 3 table spoon oil in kadai. Add chilly, ginger and garlic paste and saute it, then add turmeric powder. Add crushed green peas and fry it for 1-2 minutes, ten add boiled and mashed potatoes,salt,cumin powder and mix it. Cover the kadai with lid and cook it for 2 minutes. Then add lemon juice and coriander leaves. Cool the mixture.

Now we will make Batwa,
Roll the dough balls into small puris (three inch diameter). Place 1 table spoon aloo, matar mixture in the center. Apply a little water on the areas a little away from the edges and shape like a potli as shown in picture. Seal by pressing them. Tie a knot to this potli with spring onion like a thread. Heat sufficient oil in kadai. Deep fry in medium hot oil till golden brown. Serve with any chutney you like.

would like to send this recipe to EFM-Savouries

and for "Sunday Snacks - Hot n Spicy"