Showing posts with label Peas. Show all posts

Wednesday, March 6, 2024

Hara Bhara Kabab | Spinach Peas Cutlet

Hara Bhara Kabab, a North Indian Patties made with peas and spinach. It's one of our recent favourite snacks and I often make it as a side for evening tea. They are super delicious and healthy too .

When i started to search for evening snacks which are healthy as well as tasty, this kabab/patties got my attention. Ever since i made this hara bhara kabab at home, it became a regular in our evening time.

Making this kabab is super easy if you have boiled potatoes at hand. So if i'm planning to make these patties for the evening snack then i would probably boil a few extra potatoes while preparing the lunch itself , that way it comes handy in the evening.

The key to making these delicious kababs is to make sure that there is no excess moisture in any of the vegetables. Therefore drain the peas and spinach well before grinding and also make sure to remove the cooked potatoes from the water immediately once it's done because potatoes tend to absorb water if left it in water for a longer time.

Now let's check out on how to make these delicious Hara Bhara Kabab.

Hara Bhara Kabab

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 4
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients

Potato - 1 (Cooked)

Spinach/Palak - 1 cup

Peas - 1/3 cup

Green Chili - 2

Ginger - 1/2 inch piece

Garam Masala Powder - 1/2 tsp

Besan/ Kadalai Maavu - 1 & 1/2 tbsp

Sugar - 1/2 tsp

Salt - to taste

Cashew - 4(optional)

Oil - to pan fry the kabab

Procedure

First bring a pot of water to boil, then add the palak and peas(i'm using frozen peas).

Let them boil for 2-3 mins and then drain the water and let it cool. completely.

Next, in a blender jar, add the ginger & chili and grind into coarse mixture then add the palak and peas.

Grind them into a smooth mixture. Next mash the cooked potato well .and then add the palak peas mixture along with garam masala, besan, sugar and salt.

Then add the palak peas mixture along with garam masala, besan, sugar and salt.Mix it all well together and keep it aside for 30 mins.

At the time of making kabab, take a small amount of mixture and roll into a ball.And then flatten it a small disc and place a cashew(i have split a cashew in half and use it here) in the centre.

Heat a thick bottomed pan and add the oil for pan frying. Once the oil is hot , place the patties and cook it on the low flame till both sides are nicely browned.

Delicious Hara Bhara Kabab is ready to serve.

Related : How to make Hariyali Chicken Kabab

Notes:

Adjust chili as per your spice level.
For more flavor, you can add 1/2 tsp of cumin while grinding the mixture.
If you're not able to bind it all together and make a ball, then add a little more besan.
Try to squeeze the water as much as possible from the boiled spinach and peas.
I have used frozen peas but fresh peas also work well for this recipe.

Tuesday, October 16, 2018

Pattani Sundal | Peas Sundal | Golu Recipe

Pattani / Green Peas Sundal, a delicious sundal recipe made from the green peas and flavored with sundal podi. In our home, we prepare this kind of sundal as evening snack. They are much more healthier than any store bought snacks and also can be prepared in mins if you have soaked the legumes previously.

Now coming to today's recipe, I personally like the dried peas more than fresh ones, i know that's kind of odd, but since i grew up eating dried peas a lot, i have inclined towards it naturally and often used them in variety of recipes like sundal, curry, poriyal, kurma and the list goes on. So if you're like me who likes peas a lot, then this peas sundal recipe is for you, they are so delicious and makes a best snack for your evening tea/chai.

Pattani Sundal | Peas Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snack | Recipe Cuisine: Indian

Ingredients
Pattani/Dried Peas - 1/2 cup
Carrot - 1
Grated Coconut - 1 tbsp
Coconut Oil - 1 tsp
Sundal Podi - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Salt - to taste

Procedure

Soak the peas for overnight and in the next morning drain the water and add into the pressure cooker along with fresh water(just enough to cover the peas) and salt. Let it cook for 2 whistle and keep it ready.

Grate the carrot and coconut and keep them also ready. Next heat the pan with oil, add the mustard, urad dal & curry leaves, let the mustard splutters, then add the grated carrot with a pinch of salt.

Saute the carrot til the raw smell of the carrot leaves.Then add the cooked peas and sundal podi, give it a good stir. Let it be in the flame for 2 mins.

Finally add the grated coconut. Mix it all together and switch off the flame.

Tada, Tasty & Healthy Peas Sundal is ready.

Related: How to make Sundal Podi

Notes:

Since i soaked the peas overnight, i have cooked for 2 whistle, that's just perfect for soft cooked peas without being mushy.
If you have soaked less hours, then 3-4 whistle of cooking is required.
Adding carrot enhance the taste of this sundal, but you can make them without it too.

Monday, January 16, 2017

Fettuccine with Peas | Pasta with Peas | Peas Pasta

Peas Pasta, an easy to make delicious pasta recipe with only a handful of ingredients.It's one of the delicious pasta recipes that i have tried so far.

After a long time, i have joined the Blogging Marathon for this month,so for the week 3 , i have chosen "Vegetarian Dinner Recipe". This Pasta dish is ideal for quick dinner recipe(will be ready in 20 mins) yet finger licking delicious.

I have tried this recipe from the cook book(i forgot the name of the book) by "Giuliano Hazan". He is an Italian cook book author and this book have wonderful collection of vegetarian pasta recipe and all the recipes are very simple and most of them doesn't need cheese at all.

Though i have tried many recipes from it, this one is the most favorite of us.Don't underestimate this pasta dish with the minimal ingredients, it tastes so good with the sweet flavor of peas. The author suggest to use the fresh peas for great result, though i had prepared with frozen peas so far, i love the flavor so much, but waiting to try this with fresh peas when are in season.

Fettuccine with peas

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Pasta | Recipe Cuisine: Italian

Ingredients
Fettuccine Pasta - 2oz(56 gms approx)
Peas - 1/2 to 2/3 cup
Onion - 1 small
Garlic - 1
Salt & Pepper - to taste
Olive Oil - 2 tsp

Procedure

First bring a pot of water into boil, add salt & pasta and cook the pasta as per the package instructions.

In the mean time, finely chop the onions & garlic into small pieces, heat the pan with olive oil and add the onions & garlic.Saute till the onions becomes translucent,then add the peas & saute it in oil for 2 mins.

Then add the enough salt & pepper and 1/2 cup of water and cook the peas till it becomes soft.

By the time, the pasta would be ready, drain it from the water and keep it ready.Reserve some pasta cooked water.

Once the peas is completely cooked, add 1/2 of the cooked peas mixture into mixie/blender jar and grind into smooth paste and add it back into the remaining peas mixture.

Now add the pasta cooked water(as needed) and again bring the mixture into low boil,keep the flame in low and added the cooked pasta.

Gently mix it well.

That's it,Fettuccine with Peas is ready to serve.Serve hot.

Related: How to make Chickpeas Pasta

Notes:

I have used macaroni, fusilli & farafalle pasta for this recipe and all turns out super tasty.
Depends on creaminess of pasta you want, you can add up to 2/3 cup of peas.

Friday, December 16, 2016

Samosa | Baked Aloo Samosa | Samosa with phyllo sheets | Party recipe

Samosa, a deep fried Indian snack made with savory potato filling.Traditionally samosa should be deep fried and also you have to prepare specific pastry sheets to fold the samosa.

But here in this recipe, I have taken a short route and used a store bought phyllo sheets to fold the samosa and also instead of deep frying, I have opted for baking and it turned out super crispy and delicious.

Usually I buy phyllo sheets to make Baklava, a Turkish delight which we both are very fond of. After making baklava, i left with a few sheets and when i thought of what to make, i remembered seeing videos of baked samosa with samosa sheet, so instead of samosa sheet, i thought of using phyllo sheet as trial and it turned out way beyond my expectations.

Related: How to make Pistachio Baklava

Since then it's one of my favorite dishes to make on any get together.Last week, I tried this samosa for a potluck party and everyone liked it so much and even some of them asked me for the recipe and wondered how it stays so crispy even after a few hours of making.

Yep, it stays crispy even for 3 hrs at room temperature and I think it's because of those phyllo sheets. If you're trying to impress your guests or your family in this holiday season, try this, definitely it's a showstopper on the table.

Baked Aloo Samosa

Preparation Time : 20 mins hr | Cooking Time : 40 mins | Makes : 12
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Potato - 2
Dried Peas - 1/2 cup
Phyllo sheets - 6
Ajwain - 1/4 tsp
Red chili powder - 1/4 tsp
Turmeric powder - a pinch
Salt - to taste
Oil - 1 tsp + for brushing
Coriander leaves - few

Procedure

Soak the peas for 6 hrs. Cut the potatoes into half and put it in pressure cooker along with peas & enough water and cook it for 3 whistle.Once the pressure is released from the cooker, open it and let it cool.

Heat the pan with oil,add ajwain & fry it for 30 secs, then add the peeled and roughly chopped potatoes,spices(red chili & turmeric powder ) and salt. Mix it well.

Then add the peas and mix well with the potatoes and cook till the raw smell of the spices gone.Finally add the chopped coriander leaves and switch off the flame.Let it cool completely.

Take the phyllo sheet and thaw as per the instructions. Take a sheet and place it horizontally on the working board.

Cut the sheet into half and keep one half of sheet aside. Visualize the remaining sheet as three equal parts,fold the right side oven the center followed by left side over the center as shown below.

Brush the sheet with oil, then place a tbsp of potato mixture in the top of the sheets and fold as triangle.

Continue folding till the end of the sheet.

Again brush the top with oil and place it on baking tray.Do the same for the remaining sheets.

Bake it in the preheated oven at 350F for 20-25 mins.That's tasty and crispy samosa is ready.

Related: How to make Baked Onion Samosa

Notes:

If you're using fresh peas, no need for soaking and pressure cooking.
For extract flavor, add 1/2 tsp of garam masala at the end.
If you don't like ajwain flavor, you can use cumin seed.
Keep an eye on samosa after 20 mins, remove from the oven when you see dark brown color at the edges.
Cover the phyllo sheets with damp kitchen towel until use, it has the tendency to easily became dry.
I brought phyllo sheets from walmart in the frozen section and I think it will be available in all major grocery stores.
Instead of oil for brushing, you can use the ghee/butter for richness.

Friday, September 30, 2016

Yellow Peas Sundal | Pattani Sundal

Yellow peas Sundal, an another easy sundal recipe that you can try on this Navarathri Season.I love the sundal that are sold in beach especially at chennai where it's flavored with raw mango pieces and coconut . Yummy Combo it is !

Here in today's recipe , i'm sharing the easier version of that sundal without any raw mango & all ! But still it tastes equally good as Beach Sundal. Usually i make this for evening tea, but you can prepare this easy sundal as your Navarathri prasadam too.

Pattani Sundal

Preparation Time : 8 hrs for soaking | Cooking Time : 20 mins | Serves : 4
Recipe Category: Sundal | Recipe Cuisine: Indian

Ingredients

Yellow Peas - 1 cup
Oil - 1 tsp
Mustard & Urad Dal - 1 tsp
Red chili - 1
Curry leaves - few
Grated Coconut - 2 tbsp

Procedure

Soak the peas for overnight, put it in pressure cooker and add water just enough to cover the peas and then add salt.Cover the cooker with lid and put on whistle and cook for 3 whistles.