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GREEN PEAS RAITA / MATAR KA RAITA

This week I am sharing a very Interesting and delicious recipe with Green Peas.My boy was here from the camp for the weekend and asked for a dish with green peas. So I made this interesting Green peas Raita that can be a meal in itself. I am in love with is dish that can be prepared in a jiffy.

Green peas are not vegetables. They are part of the legume family, which consists of plants that produce pods with seeds inside. Lentils, chickpeas, beans and peanuts are also legumes. You can find frozen ,fresh and canned varieties. Green peas are fairly low in calories and contain several vitamins, minerals and antioxidants. They’re also high in fiber and protein. (Source :Google)

This week’s theme was suggested by my co -blogger Mayuri Patel who blogs at https://mayuris-jikoni.com/ . She is an excellent baker. Check out her blog for amazing baking and Gujarati recipes.I love her blog and i have a lot of recipes to try from Gujarati Khana section.

My humble contribution for 211 th #Foodiemonday #Bloghop theme #NaturallyColourful is this Green Peas Raita. This raita is healthy and absolutely lip smacking.You can just have it as a meal in itself.

Recipe for Green Peas Raita / Matar ka Raita:

Ingredients:

  • 2 Cups Frozen Green Peas
  • 1 Cup freshly grated Coconut
  • 5 Green Chillis
  • 1 Tsp Jeera / Cumin Seeds
  • 2 Tbsp Yogurt
  • 1 Cup finely chopped fresh Coriander
  • Salt to taste
  • 3/4 Tsp Jeera
  • 1/4 Tsp Mustard seeds / Rai
  • 1/2 Tsp Split Urad dal
  • 1/4 Tsp Oil

Method:

Defrost the frozen green peas. Add the peas to boiling water and keep it on medium flame for about 10 mins. Switch off the flame .Drain the green peas and allow it to cool completely.

Take a blender Jar. Add freshly grated coconut,1/2 Tsp Jeera, finely chopped coriander ,drained and cooled green peas and green chillies. Grind to make a fine paste. Transfer this mixture to a wide bowl.

Add salt and yogurt and mix well. You will get a nice green colour mixture. Heat a small pan. Add oil . Once the oil is hot throw in the balance jeera , mustard and split urad dal. Once the mustard splutters switch off the flame.

Garnish this tadka over the green mixture.

Serve with Piping hot Rice and Papad.

Enjoy!!!!!!!!!!!!!!!

https://preethicuisine.com/spinach-potato-raita/

https://preethicuisine.com/quinoa-fresh-pigeon-peas-bisi-bele-bath/

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KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

Today I am going to share a popular recipe from Udupi Cuisine. Kothambari soppu Tambuli is perfect recipe to beat the heat. Perfectly goes well with piping hot rice and ghee.

This week’s theme for #191 #Foodiemonday #Bloghop #DahiDelights was suggested by Priya Iyer who blogs at https://thephotowali.wordpress.com/ ¬†¬†Check out her blog for some wonderful recipes.

This is one of the most easiest and healthy recipe that can be put together in just 5-7 mins.I am sure you will love it. Try it to believe it.

Recipe for Kothambari Soppu Tambuli / Fresh Coriander Tambuli:

Ingredients:

  • Fistful of Coriander Leaves
  • 2 Tbsp Thick Yogurt
  • 1/4 Cup grated coconut
  • 2 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Mustard Seeds
  • Few Curry leaves
  • Salt to Taste
  • Generous pinch of hing
  • 1 Tsp Ghee

Method:

Grind Coriander , grated coconut and green chilli to get a smooth paste. Do not add water. Next add thick yogurt and blend well. Make a fine paste. Transfer this mixture to a bowl. Add salt and mix well.

Heat a small wok or Pan. Add ghee .Once the ghee melts add jeera ,mustard seeds , hing and curry leaves.Once they splutter pour this over the Coriander yogurt Coconut mixture.

Serve with Piping hot rice ,ghee and bendekayi Ajethna. A perfect udupi lunch affair. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

N3

Spinach Potato Raita

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I love Raita. I make different types of Raita . I can have raita anytime to satisfy my hunger pangs in the evening. They are filling,easy to digest and light on your hips too. I make Spinach Potato Raita and that is another way to incorporate greens into our diet. This is cooling and good in Summers to beat the heat.

Recipe:

3 Boiled potatoes
1 Cup chopped spinach
2 Green chillies slit
1 Tsp urad dal/Black Gram
1 Tsp channa dal/Bengal Gram
1/2 Tsp mustard
3 cups yogurt
Salt to taste
Handfull of corriander and curry leaves chopped

Cut the boiled potatoes .Add salt and keep.it aside.Heat 2 tsp oil.Add channa dal,urad dal .Once they turn slightly brown add mustard seeds.Add green chilli,spinach,corriander and curry leaves.Saute for a minute.Switch off the flame.
Add yougurt to the boiled potatoes.Garnish with tadka .Mix and serve.
Cooling for summer.