Here is a recipe of Pulav, Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney
Loved watching our "Sandwichwalla" making it and playing with his knife while spreading that "Tikka Greenchutney" and butter like a drummer rolls his sticks while playing
Different from the greenchutney used in chaats like pani puri and bhel puri. Do not add ordinary salt to this paste as the green color changes to black
Spicy GreenPeas Masala North indian recipe is one of the best curry for chapathi, roti and poori. Here we use much of the greens like coriander leaves, mint leaves and green chillies to make the gravy look green in colour
I already said that each and every time I will prepare different gravies, and this time has prepared greenpeas gravy with flavored of coriander leaves and No tomatoes…
This post of greenchutney for chaat is kind of extension of previous post puri for chaat. So lets have a jar full of such green goodness in refrigerator and top all our beloved snacks with this sauce yummy-ness
There is something about that slight sweetness and heartiness of the greenpeas along with the coconut and that mild heat from the spices that you cant help love
I was speechless when she prepared a sandwich with tinned palm's heart,a carrot tart , a cake with tinned french beans etc, one among those recipes i learned from this cooking class is this crispy greenpeas and carrot balls actually known in French as Boulettes de Petit pois et Carottes
I love Coriander chutney. I had some coriander leaves I wanted to do Coriander chutney but mum suggested doing it with curry leaves, mint leaves and coriander leaves
We often use a Mint & Coriander Chutney ( commonly known as " GreenChutney") to give it the spice and a Khajur Imli ki Chutney ( made of Khajur or Dates, and Imli which is tamarind) to give it a perfect balance between the spicy and the sweet
Add cooked peas and then ground coconut paste. IngredientsGreenPeas – ½ cupOnion – 1Tomato – 1Ginger Garlic Paste – 1 tspMustard seeds – 1 tspOil – 2 tbspSalt to tasteTo GrindCoconut – ¾ cupFennel Seeds – 1 tspTurmeric Powder – ¼ tspGaram masala powder - 1/2 tspChilli Powder – 1 tspMethod. Soak greenpeas overnight, or for 8 hours. Add greenpeas in a pressure cooker together with salt and enough water and cook it for 3 whistles or until greenpeas are cooked
I used dried, soaked and pressure cooked greenpeas in this gravy. This subzi is prepared with simple ingredients but with a green masala, which goes for both mint and coriander leaves
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