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Saturday, June 5, 2010

Peas Parata

2.5 cups Wheat flour
3 cups soaked Green Peas / frozen Green Peas
2 medium sized Potatoes / Aloo
12 - 15 Coriander leaves
Pinch of Turmeric powder
1/2 - 3/4 tsp Ginger Garlic paste
1/2 tsp Garam Masala
1 - 1.5 tsp Chilly powder
1/4 tsp Cumin seed powder
1/4 tsp Coriander seed powder
3/4 tsp Mango powder / Amchoor powder
Salt to taste
4 tsp Oil / Ghee

Cook the potatoes in a pressure cooker. (2-3 whistles) Once the pressure goes off, remove the outer cover of potatoes, grate them as shown in the picture below. Pressure cook the soaked/frozen green peas by adding very little amount of water. (2-3 whistles) Once the pressure goes off, drain the water and mash them properly as shown in the picture below. Chop the coriander leaves into small pieces.

Put 2 tsp oil in a pan and heat it. Add ginger garlic paste and fry them for about 1 min. Add chopped coriander leaves, turmeric powder and fry them for about 1-2 mins in medium flame. Add grated potato, mashed green peas, salt, garam masala, mango powder, chilly powder, cumin seed powder, coriander seed powder and mix them well. Keep the palya in low flame for about 2-3 mins.

Mix wheat flour, 2 tsp hot oil/ghee, salt and knead the dough by adding sufficient amount of warm water. Keep the dough aside by covering a lid for about 20-30 mins.

Take little amount of dough and make a round ball.

Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of prepared masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the parata by putting butter on both the sides of parata as shown in the picture below.

Serve hot along with curd masala and pickle or any curries. The above mentioned ingredients will serve 10-12 Peas Paratas.

Shunti Saaru / Ginger Rasam

3/4 - 1 inch sized Ginger
Large lemon sized Jaggary
Large grape sized Tamarind
2 Green Chillies
8 - 10 Curry leaves
1 - 2 pieces of Red Chillies
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Big pinch of Asafetida powder
Salt to taste
1 tsp Ghee
5 - 6 cups Water

Cut the green chillies vertically into two long halves as shown in the picture below. Mash the ginger as shown in the picture below.

Put tamarind in a bowl and add little amount of water. Squeeze it and keep it aside.

Put tamarind water, jaggary, water, salt, mashed ginger, green chillies and bring them to boil. Keep the rasam in medium flame for about 3-4 mins.
Put mustard seeds, cumin seeds, red chilly pieces and ghee in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to rasam. Mix well before serving. It goes well with Rice. It can also be served as soup.