Green Peas Kheer/Matar Kheer

I end up the series of Blogging Marathon #41 with a sweet note and made a delicious kheer with green peas.Yes its green peas kheer,I saw this kheer in a T.V cooking competition and noted it.
I was bit hesitant to try this kheer how it tastes, so I made little quantity and the outcome is a super delicious,rich and creamy kheer.Both my kids enjoyed this exotic kheer,off to the recipe..................

Basic Information

Preparation Time ~ 5 minutes
Cooking Time ~ 20-25 minutes
Serves ~ 2 small serving


Green peas/pachai pattani
1/4 cup
Whole milk11/2 cups
Sugar/sakkarai3 tbs
Cardamom powder/elakkaia pinch
Ghee/nei2 tsp
Saffron/kungumapoo3-4 strands


Soak the cashews in warm water for 10 minutes,boil the milk and simmer it for 5-7 minutes.Meanwhile cook the green peas in water for 5-6 minutes.
Drain the water and grind it along with the cashews in a blender to a fine paste.Add little milk if needed while grinding.

Heat a tsp of ghee and add the ground peas,saute it for a minute or two to remove the raw flavor of the green peas.

Add the milk and cook it for another couple of minutes.Add the sugar and cook it until it gets thicken or about 3-4 minutes.

Fry the sliced almonds in another tsp of ghee in a pan and add it to the mixture.Add the cardamom powder and saffron,put off the flame.

Serve it chilled.


  • Since I used the whole milk,I didn't use condensed milk.If you want to use you can use a tbs of condensed milk and reduce the sugar quantity to 2 tbs.
  • Sliced almonds can also be ground and used to get a smooth kheer.

Check out my fellow bloggers participating in Blogging Marathon #41.
This recipe is off to  Cook Book Challenge #9 June week 4.

Matar Paneer Stuffed Paratha/Green peas and Paneer Stuffed Paratha

For the day 2 under the theme pick one and cook 3 days is green peas and paneer stuffed paratha.As my kiddo loves paneer and I added paneer along with green peas.I served this parathas with pickle and yogurt for our lunch along with some fresh cherries and buttermilk.The lunch was so filling and satisfied,lets move on to the recipe................

Basic Information

Preparation Time ~ 10-12 minutes
Cooking Time ~ 25 minutes
Makes ~ 4-5


For the Paratha 
Wheat Flour/
gothumai maavu
11/2 cups
Oil2 tsp
Salt3/4t sp
Waterto knead

For the stuffing

Green peas/pachai pattani(fresh/frozen)3/4 cup
Paneer/cottage cheese1 cup
Green chilly(finely chopped)1
Aamchur powder1 tsp
Cumin powder/jeerga podi1/2 tsp
Garam masala powder1/2tsp
Salt1/2 tsp
Coriander leaves(chopped)2 tbs

Other Ingredients
Wheat Flour or all
purpose flour
as needed
for dusting
Oil1 tbs(to cook)


Mix in wheat flour,salt and oil in a bowl,slowly add the water and knead into a stiff dough.Cover the dough and let it rest for 30 minutes.
Meanwhile cook the green peas with a pinch of salt in a pressure cooker or open pot,drain the water and grind it to a paste without any water.Keep it aside.
Take the grated paneer,ground peas paste,spice powders,salt and chopped coriander powder in a bowl.Mix it well and divide into equal parts,shape it to a round ball.

Now divide the dough into equal parts,take a portion of dough and flatten into 3' disc and keep one ball of stuffing and seal it.On a floured surface roll it into 6-7 inch paratha of desired thickness.

Cook it on a hot griddle both sides till golden color and spots appear,brush it with oil on both sides.

Serve it warm with yogurt and pickle.


Check out my fellow bloggers participating in Blogging Marathon #41.

Kerala Style Green Peas Curry

For the final week of Blogging Marthon#41,I chose to cook with pick one ingredient and cook for 3 days,the ingredient is green peas.
I will be showcasing the recipes with green peas for next few days.Today's recipe is a flavorful green peas curry with coconut milk.Here I used the soaked dried peas and it can be made with fresh green peas.
Try this authentic Kerala style green peas curry and serve it along with rotis and parotas.Here goes the recipe............................

Basic Information

Soaking time ~ 6-8 hours
Preparation time ~15 minutes
Cooking time ~ 30 minutes
Serves ~ 3(generously)


Green peas/pattani(soaked)11/2 cups
Onion(finely chopped)1 (large size)
Tomato(finely chopped)3 (medium size)
Ginger/inji1/2 inch piece
Garlic /poondu2 cloves
Ginger &Garlic paste2 tsp
Turmeric powder/manjal podi1/4 tsp
Red chilly powder/milagai podi1 tsp
Corinader powder/dhaniya podi2 tsp
Garam Masala powder1/2 tsp
Curry leaves/karivepillaifew leaves
Coriander leaves/kothamalli1 tbs(chopped)
Thick coconut milk/thengai paal1/2 cup
Cumin seeds/jeeragam1/2 tsp
Salt11/2 tsp
Oil3 tbs


Pressure cook the green peas with a cup of water and a pinch of salt for a whistle in a medium flame.
Heat a tbs of oil in a pan and saute the onion,ginger and garlic till transparent,add the chopped tomatoes.Cook it till mushy,put off the flame and grind it to a fine paste after cool down completely.

Heat a pan with the remaining oil,crackle the cumin seeds and add the ginger&garlic paste for a minute.Then add in the finely ground paste and cook it till the oil separates.Add in chilly powder,coriander powder,turmeric powder and salt.Add 1/2 cup of water and cook it in a medium flame till the raw smell disappears.Add the cooked peas now and adjust the consistency with water if needed.Let it boil for another couple of minutes.

Sprinkle the garam masala powder and add the coconut milk,let it boil for another 3-4 minutes.Finally sprinkle the coriander leaves and put off the flame.

Serve it with roti or parathas.


  • If fresh green peas is used then cook it in an open pot with a pinch of salt,separately and add it.
  • If you want more of garam masala flavor,the add 2 cloves and 1/2 piece of cinnamon along with cumin seeds for tempering.

Check out my fellow bloggers participating in Blogging Marathon #41.

Chettinadu Mutton Curry

Today being the 4th Tuesday I am sharing a finger licking,Chettinadu style mutton curry for Tamizhar Samayal Tuesday event.
This version of mutton curry,is yet simple and flavorful with the freshly ground spice paste.You can serve this mutton curry with rice as well as rotis and parotas.Since I served it with rice made it slightly in thicker side.Lets move on to the recipe.................................

Basic Information

Preparation time ~15 minutes
Cooking time ~ 40-50 minutes
Serves ~ 3(generously)


Mutton(with bones)1 lb(bite size pieces)
Onion(finely chopped)2 (medium size)
Tomato(finely chopped)2 (medium size)
Ginger &Garlic paste1 tbs
Turmeric powder/manjal podi1/4 tsp
Red chilly powder/milagai podi1/4 tsp
Curry leaves/karivepillai2 sprig
Coriander leaves/kothamalli1 tbs(chopped)
Lemon juice(optional)1-2 tsp
Salt2 tsp
Oil3 tbs

To roast and grind
Red chilly/varamilagai4-5
Coriander seeds/dhaniya1 tbs
Black pepper/milagu1 tsp
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1 tsp

Grind to a fine paste

Coconut(grated)5 tbs
Poppy seeds/kaskasa1 tsp
Fennel seeds/sombhu1 tsp

For the tempering

Cinnamon/pattai1 inch 
Bay leaf1
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombhu1/4 tsp

  • Heat a pressure pan or cooker with a tbs of oil and add a tsp of ginger-garlic paste,fry it for a minute.Add in the curry leaves,mutton pieces and saute it till the mutton changes it color.Add the red chilly powder and turmeric powder,a tsp of salt,mix it well.Add around 11/2-2 cups of water and pressure cook it for 4-5 whistles in a medium flame or till the mutton gets soft.
  • Meanwhile heat a pan and dry roast the given ingredients till a nice aroma comes out.Grind it to a fine paste and set it aside.Also grind the coconut,fennel and poppy seeds to a fine paste along with little water separately,keep it aside.
  • Heat a pan with remaining oil and do the tempering with the whole spices and saute the onion and curry leaves till transparent,add the ginger&garlic paste and fry it for a while.
  • Add in the chopped tomatoes and cook it till mushy.Add the mutton stock and the ground masala paste,cook it for 4-5 minutes.
  • Now add the mutton pieces and coconut paste,adjust the consistency with water,let it boil till the oil separates or it reaches the desired consistency.
  • Finally sprinkle the chopped coriander leaves and put off the flame.Add the lemon juice if needed.
  • Serve it with rice or parotta.


  • The amount of spices given is for a medium spicier version.
  • Original recipe calls for shallots but I used the regular onion,as shallots we get shallots rarely here.
  • If there is no mutton stock left after cooking add around a cup of water as soon as pressure subsides.
This recipe is off to Tamaizhar Samayal Tuesday.

Channa Masala - South Indian Style

Today's recipe is a South Indian version of channa masala goes very well with pooris and roti.This is a coconut version with the flavorful garam masala.
The recipe I noted from my mom's recipe collection book and make it for parties and potluck to accompany pooris.Here goes the recipe............

Basic Information

Soaking time ~6-8 hrs
Preparation Time ~ 15 minutes
Cooking Time ~ 30 minutes
Serves ~ 4(generously)


Chickpeas/channa/kondakadalai11/4 cups
Onion/ vengayam(finely chopped)2 (medium size)
Tomato(chopped)1(medium size)
Tomato(pureed)2(medium size)
Green chilly/pachamilagai
Ginger&garlic paste1 tbs
Red chilly powder/milagai podi1 tsp
Turmeric powder/manjal podi1/4 tsp
Coriander powder/dhaniya podi2 tsp
Garam masala powder1/4 tsp
Coriander leaves/kothamalli1 tbs(chopped)
Lemon juice1 tsp(optional)
Salt11/2 tsp
Oil2 tbs

Grind to a fine paste

Coconut(grated)5 tbs
Fennel seeds/sombu1 tsp
Poppy seeds/kasakasaa1/2 tsp

For the seasoning

Cinnamon/pattai1 inch piece
Bay leaves1
Star anise1


  • Soak the chickpeas for 6-8 hours and cook it in a pressure cook along with a pinch of salt and water for 2- 3 whistles.Grind the given ingredients to a fine paste with little water and keep it aside.
  • Heat the pan with the oil,do the tempering with the whole garam masala.Add the onion and green chilly,saute till transparent.Add the ginger&garlic paste an fry it till the raw smell goes off.Once the ginger &garlic paste add in the tomato and cook it till mushy with a pinch of salt.Now add the pureed tomato and cook it for couple of minutes.Add in all the spice powders except the garam masala powder and give it a mix.

  • Add around 11/2 cups of water and let it boil till the raw smell disappears.Now add the ground coconut paste and around 1/2 cup of water,let it boil for another 5 minutes.At this stage add the cooked chickpeas and let continue boiling for another 2-3 minutes or till it gets thick.

  • Finally sprinkle the coriander leaves and garam masala powder,put off the flame.Add the lemon juice and mix it well.

  • Channa masala is ready.Serve it with poori or pulao.


This recipe is off to  Cook Book Challenge #9 June week 3.

Kodi Kura - Andhra style Chicken Curry

Today is one of our blogger buddy Shama's birthday  and few of our friends decided to shower her virtually.
I made this yummy and spicy,flavorful Andhra style chicken curry.This recipe is so simple and easy,the highlight of the recipe is the freshly ground spice powder.This is no coconut version and adapted the recipe from here.Lets move on to the recipe...............

Basic Information
Recipe Source ~ Divya's Culinary Journey
Preparation Time ~ 15 minutes
Cooking Time ~ 30-35 minutes
Serves ~4


Chicken(with bones)2 lbs
Onion/ vengayam(finely chopped)2 (medium size)
Tomato(pureed)2 (medium size)
Ginger&garlic paste2 tbs
Red chilly powder2 tsp
Coriander powder2 tsp
Turmeric powder1/2 tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Salt11/2-2 tsp
Oil3 tbs

To Roast and Grind

Fennel seeds/sombhu1 tsp
Cumin seeds/jeeragam1/2 tsp
Poppy seeds/kasakasa1 tsp
Cinnamon/pattai/lavangam1 inch

For the tempering

Cumin seeds1/2 tsp
Star anise1


  • Clean and cut the chicken to a bite size pieces and add 1/2 tsp of salt,turmeric powder and chilly powder.Mix it well and keep it.
  • Meanwhile dry roast the given ingredients in a pan and grind it to a semi coarse powder,keep it aside.
  • Heat a pan with oil crackle the cumin seeds and star anise.Then add in the curry leaves and onion,saute till it becomes transparent. 
  • Add the ginger&garlic paste,continue sauteing till the raw smell disappears.Now goes in the tomato puree and cook it for couple of minutes.
  • powder and coriander powder,give it a mix.
  • Add the marinated chicken pieces and cook it for couple of minutes till it changes the color,add in the remaining salt,coriander powder and the ground spice powder.Add around a cup of water.
  • Cook it covered in a medium flame till the chicken becomes tender.
  •  Andhra chicken curry is ready.
  • Serve it rice or pulao.


  • The amount of spices given is for a medium spicier version.
  • Here I used the chicken legs and thighs.

Vendhayakeerai Karakulambhu/Fenugreek leaves in Tamarind Sauce

When I was watching Revathi Shanmugam's cookery show she mentioned about the kara kulambhu using methi aka vendhayakeerai.
As we make sambar and kootu out of methi leaves and making karakulambhu sounds interesting.So wanted to try, fortunately I had a bunch of fresh methi leaves lying in the refrigerator,with no second thought I tried this kulambhu.
The kulambhu came out so delicious and flavorful with the fresh methi leaves/fenugreek leaves.I served the kulambhu with rice along with snakegourd kootu and papad.Here goes the recipe..................

Basic Information

Preparation Time ~ 15 minutes
Cooking Time ~ 20 minutes
Serves ~ 3


Fenugreek leaves/vendhayakeerai3/4-1 cup
Onion(finely chopped)1(medium size)
Tomato(finely chopped)1(medium size)
Garlic/poondu(chopped)5 fat cloves
Sambar powder1 tbs
Turmeric powder1/4 tsp
Tamarind/pulismall lemon size
Thalipu vadagam1/2 tsp
Curry leaves/karivepillai1 sprig
Salt1 1/4tsp
Oil2 tbs


Soak the tamarind in 1/2 cup of water and extract the juice,to this add sambar power,turmeric powder,salt.Mix it well and keep it aside.
Heat a pan with oil and add the vadagam and fry it,add in the curry leaves,onion and garlic.Saute it until transparent.
Now add in the fenugreek leaves and saute it till it wilts,add the chopped tomato,cook it till mushy.

Add in the tamarind mixture and around a 1/2-3/4 cup of water,let it cook till the raw smell goes off in a medium flame.

Vendhayakeerai Karakulambhu is ready.


  • Instead of thalipu vadagam,1/2 tsp of mustard seeds and 1/8 tsp of fenugreek seeds can be used.
  • Sambar powder can be substituted with red chilly and coriander powder.
  • Do not chop the fenugreek leaves otherwise it may be bitter.

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