Oats Pohe | Oats Poha | Savoury Beaten Rice and Oats Porridge

In my last post, I mentioned the Oats Pohe we had for weekend breakfast. Pohe is a breakfast or brunch favourite at my home. Its the go to breakfast food whenever we tire of cereal and milk, or toast and spread. I usually use thick rice flakes to make pohe. I also love making it with a super thick beaten rice called Dagdi Pohe which we sometimes get in the stores here. While both do justice to the pohe by not disintegrating while cooking, the latter is a more robust flake of beaten rice and takes up the flavour of the spices in the pohe really well.

Masala Matar | Green Peas Masala

Regardless of season I always keep green peas in my refrigerator or freezer. They are perfect for adding to pretty much any curry or dal and also make great stuffing for parathas, pooris, and kachoris!! Fresh peas tend to be so sweet and delicious that I generally make very simple recipes with peas. They taste best when they are just a little undercooked and not over seasoned. But once in a while I like to indulge and make curry rich dishes that include peas. My brothers visit last weekend was one such occasion and I wanted to make loads of special food to spoil him.

Sambar Oats Bhaat | Savoury Oats and Sambar Porridge

While oats always means milky sweet porridge to me, it was never quite as tasty as when made savoury!! I have been using oats to make savoury treats for quite some time now. Initially I saw skeptical looks around me when I announced something like Oats Poha, Oats Upma, Oats Pongal for brunch!! But one bite and I had converts all around me:) Now I get requests for Oats Kichiri and Pongal all the time!!

Quinoa Pongal with Kale and Peas | Savoury Quinoa Porridge

If you are looking for a quick whole meal there is nothing like kichidi (kedgree) or pongal (porridge)!! Both are very similar savoury complete meals that combine and cook together lentils and rice often with a medley of vegetables and spices. When I was growing up, kichidi was a favourite meal at least once a week. Pongal is something I was introduced in my college days over shared tiffins!!

Hara Matar Kootu | Green Peas Kootu

Here is a simple and healthy recipe for you and your family. A mix of yellow moong dal, green peas and a freshly prepared spice mix, this kootu is simply heartwarming. I love to make this recipe in the winter when its snowing outside and so cold you would not want to budge. The ultimate in comfort food, enjoy this kootu with hot rice and dollop of ghee on the top!!

Peas Nutri-Nuggets Curry | Curried Peas and Soy Nuggets

I love cooking with soy nuggets, they are so versatile and wonderful! What I like most about them apart from the fact that they are nutritious is that they absorb the flavour of pretty much any curry they are cooked in. I always keep a stash ready in my pantry especially for days what I want to make a one pot meal or simply a quick curry.

Methi Matar Malai | Creamy Fenugreek with Peas

Methi Matar Malai is a wonderful and mellow fusion of sweet, bitter, sour, and tart flavours. I adore this dish and though it uses a good quantity of cream, the final result if worth it. Its a perfect dish for a treat, a party, or an add on dish to a complete table! Try it and I assure you there will will no protests at home!!

Matar Tofu Masala | Spicy Green Peas and Tofu

One dish I have always loved is Matar Paneer! I make it often enough and we love it with parathas. Some days back I was just craving this curry, but there was no paneer at home. So I decided to go ahead and veganize this recipe to Matar Tofu!! The result was wonderful. Tofu picked up the flavours of this curry so well that even I was surprised. 

Gobhi Mussallam | Slow Cooked Marinated Cauliflower

Gobhi Mussallam is a wonderfully delectable dish that once again comes from the northern Indian state of Uttar Pradesh. Heartwarming and delicious, this recipe is typically made in the winter as its stars are winter vegetables. Both cauliflower and peas, today available around the year, were to be found in the sprawling vegetables markets of the north only in winter. In fact, when peas did make an appearance out of season, people rarely purchased them, as they would often have a bitter aftertaste. Winter peas were always sweet!!

Matar Aloo Tamatar ki Sabzi | Potato Peas and Tomato Stir Fry

Matar Aloo is a classic in the North Indian Kitchen. There are so many ways in which it is prepared in Delhi, Punjab, Haryana, and UP. The recipe I have today is a classic Matar Aloo from UP. The vegetable is a staple of the diet there. It is made with tomatoes for a delicious tanginess, and the ginger, garlic, and green chilies, all add to the flavour. This Sabji | Sabzi is best enjoyed with hot rotis or parathas, freshly chopped salad, and some plain yogurt on the side.

Fada / Dalia ka Upma | Healthy Broken Wheat Porridge with Green Peas and Sweet Corn

Sunday breakfast is always special. Sometimes I get round to making it so leisurely after morning tea and papers that it kind of morphs into a brunch! In the good old days when I had a proper desi mixie, I'd make idli, dosa, vadas, dal cheelas, all of which my husband just loves. While we miss these, I now have the opportunity to explore a different range of healthy breakfasts that we had been missing out on!!

Matar Aloo Sukhe | Peas Potato Stir Fry

A couple of week ago I got some extra time and decided to clean out the refrigerator. Out came all the vegetables, dairy, and fruit as I tried to decide what to do with each of them. Over what turned out to be an afternoon long cooking session, I made several bhajis, and a couple of sweets that lasted us the next few days.

Gajar, Matar, Bhutte ki Bhaji | Mixed Vegetables Sabzi

I love the taste of peas and carrots together, or beans and corn together in a sabzi. In a Delhi winter, it is quite common to combine sweet green peas, beautiful red carrots, with tender beans to make a flavourful sabzi. We don't get the lovely red carrots in this part of the world, but to the remaining vegetables I add a handful of corn. A mixed vegetable sabzi can be made pretty much with any masala, but my favourite is with Goda Masala!!

Vegetarian Chili Con Soya Ver 2.0

I love working with Soya Granules or what is sold here as Texturised Vegetable Protein. They are so versatile and take the flavour of all kinds of spices and seasonings very well. One of the foods I make with soya granules is Vegetarian Chili. I posted my original recipe for a Classice Chili Con Soya in 2008 on this blog!! It makes for a delicious meal with some freshly steamed rice.

This recipe makes a more taco style chile with a thicker sauce that will do justice to crispy hot tacos or a nice chunk of freshly baked bread which can be soaked into the flavourful sauce:)

Ingredients:
1 cup dry soy granules
2 celery sticks, chopped fine
1 tomato, minced
1 poblano pepper, chopped fine
1/2 cup green peas
1/2 cup kidney beans, cooked
2-4 tbsp cilantro, chopped fine
1/2 cup tomato paste
2 tbsp taco seasoning, organic
2 tbsp olive oil
Salt to taste
1/2 tsp cumin seeds

Method:

1. Heat 2 cups water and a pinch of salt in a saucepan. Add the soya granules and boil for 5-6 minutes.
2. Strain and set aside.
3. Heat oil in a large non-stick pan. Add the cumin seeds. When they begin to roast, ass the chopped celery, and then the poblano peppers. Stir and fry for a five minutes.
4. Now add the strained soya granules, and continue frying on a medium heat until the granules begin to brown. 
5. Add the chopped tomatoes, tomato puree, and 2 cups water. Stir a couple of times and then simmer for 10 minutes.
6. Throw in the peas, kidney beans, and the taco seasoning with another 2-3 cups water. Simmer until the sauce thickens, season with salt and fresh cilantro.
7. Serve hot in tacos or with some good bread.

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Soya Nugget aur Palak ki Tehri | Soy Nuggets and Spinach Rice

Here is a really indulgent little recipe for a comfort food I love to prepare in the winter. Rice, spinach, peas in home made (by Mum), Kolhapuri masala, drenched in fresh cream and ghee!! Yumm!!

Matar Khumbi Ki Bhaji | Peas Mushroom Stir Fry

Cooking is a passion. I love reading the food pages in the Sunday papers, mags, and in cook books, trying new ideas and cuisines, and experimenting at my leisure!! But most of the everyday meals I cook tend to be simple, balanced,  and wholesome home cooked meals - something I picked up from my Mum :)

Methi Matar Tofu Malai | Fenugreek Peas Tofu Curry

Tofu is one of my favourite foods. I use it in a variety of ways including to make Indian style vegetables and curries. Last night I paired it with one of my favourite vegetables - methi or Fenugreek. Fresh methi leaves are not very easily available to me so I tend to get the fresh frozen variety or the dry ones. For making methi vegetable, the fresh frozen variety is best.

Khumbi-Matar Pulao | Mushroom Peas Pilaf

I always have a box of mushrooms in the refrigerator. They perk up stir-fries, pasta sauces, bakes, soups, grilled toasts, and salads!! Interestingly, mushrooms do well with Indian dishes as well - they can and do take on the flavour of Indian spices and herbs beautifully.

Phool Gobhi Aloo Matar Ki Tehri | Cauliflower Potato Peas Rice

Tehri is a classic rice dish that comes from Uttar Pradesh. It is usually vegetarian and prepared with rice and some vegetables. These typically include some combination of potatoes, cauliflower, peas, carrots, capsicum, and French/ Green Beans. It is cooked with Khara Masala or Whole Spices including Kali Elaichi (Black Cardamom), Sabut Kali Mirch (Whole Black Peppercorns), Lavang (Cloves), Dal Chini (Cinnamon), and Zeera (Cumin).

Green Pea, Leek, and Broccoli Soup

This is my version of an all-time favourite. Traditional recipes of Leek and Pea Soup or Leek and Potato Soup are plentiful. I personally like the taste of broccoli in mine. This soup has a delightfully creamy taste balanced beautifully with a squeeze of lime and freshly minced cilantro.