Peas Masala

This is the most simple recipe. My mom was instructing me, and I prepared this dish for our dinner last night. The base is the same, Tomato-Onion, with other standard spices. You can either have this as a side dish or heat well till it thickens to mix with rice. 

Preparation Time:- 25 minutes

Ingredients required:-

Peas – 1 cup

Tomatoes- 3 

Onions- 2

Garlic – 2 pods

Salt to taste

Turmeric – A pinch

Chilli Powder – 1 spoon

Coriander Powder – 1 spoon

Garam Masala – 1 spoon

Cumin Powder – 1/2 spoon

Coriander seeds

Mustard seeds

Jeera

Oil – 2 tsp

1. Boil the peas for 15 minutes
2. Meanwhile, in a pan, add some oil, mustard seeds, coriander seeds, Jeera. – Set 1
3. For Set 2- In a mixie- processor, add the tomatoes, onions, and Garlic. Grind them to a semi-liquid consistency.
4. Add Set 1 +2 on the frying pan along. 
5. Let it cook until the oil from the content comes out. 
6. Now add the boiled peas. 
7. Add some salt, turmeric, coriander, chili, and Garama masala. Mix them all well. 
8. Allow it to boil. 
9. Add some butter/cream to enhance the taste. 
10. Serve as an accompaniment for chappatis or rice. 

Grind the Tomato, Onion, Garlic as a semi-liquid consistency paste

Heat the pan with oil and add the seeds mentioned

Add the Tomato-Onion Paste to the pan containing oil and let it boil

Boil the peas

To the pan content add the spice powders- Coriander powder, chili powder, turmeric powder, salt and Garam masala

Add the boiled peas content to the pan and mix well

Allow it to boil. Now the peas masala is ready to be served.

Aloo Tikki

Aloo Tikki, also known as Hash Potatoes in English, is a 4 PM snack made from boiled potatoes and fried deep. The shelf life, when stored in the chiller, is not more than 24 hours. To be consumed after it is heated thoroughly after taking it out from the chiller. Aloo Tikki’s crispy when eaten hot. Other ingredients like peas, corn, cabbage can also be added along.

When I had been to Ambala and Delhi, my only staple dish over there was Aloo Tikki. I never got tired of eating every time I saw someone selling them. All because I assumed that I may never get to eat the similar in Chennai. But I’m wrong. Two days back, my mom had prepared this for the evening snack, and I feel it’s okay to brag that this is one of the best that I have ever had. How do I miss sharing this recipe in my blog? So, here it goes. 

Preparation time:-45 minutes

Ingredients required:- 

Potatoes – 4 big sized

Peas- 10g

Salt to taste

Chilli Powder 2g

Chaat Powder/Masala 3g

Garlic 2 pods (Optional)

Coriander powder 2g

Corn Flour 10g

Mint 2 strands

Oil – If for frying then atleast 25 ml , if not just 1-2tsp

1. Boil the Potatoes.
2. Add the ingredients mentioned above to the boiled potatoes and mash them well.  If you’re using peas, ensure that they are boiled well before you add them.
3. Ensure that the water doesn’t ooze out and keep mix-mashing them all well. 
4. Make small balls of these mashed ingredients. 
5. Meanwhile, heat a flat pan with some oil. 
6. Once the pan is thoroughly heated, flatten the balls to whichever shape you would like and keep tossing them till they are completely roasted. Indication:- Golden brown color. (Comparatively a healthier option)
7. If okay with deep frying, instead of a flat pan, in a frying pan, add some oil and let them heat well.  
8. Flatten these balls and put them in the frying pan, allow it to fry well, and turn into golden brown- crispier. 
9. Serve with mint or coriander chutney. It is also best accompanied with hot and spicy Tomato sauce.