Peas Pulao

What is your usual dish when there is someone unexpected for dinner or lunch? I usually end up making peas pulao and a potato fry (which is an excellent combination) with raita and some store bought parathas. Gives the feel you have cooked a complete meal, but you actually can pull all this together in half an hour.
Yesterday I had a friend who dropped me over at home after office and I asked her to stay over for dinner. Both of us love potato, so I decided on the usual potato fry and decided to make peas pulao to go with it.

There is no hard and fast rule for making peas pulao. I believe everyone has their own customized version of making this simple, yet delicious dish. “VeggieCuisine” provides a detailed description of the most common or rather the standard way of making this dish. I follow the exact recipe of lakshmi for the recipe, but depending on the ingredients present I add some mint leaves and/or coconut milk.

But next time I make peas pulao I have decided to try supriyakrishna’s recipe, where she adds pulao masala. I am really anxious to try this, because I use pulao masala with vegetable briyani at times and the flavor fills my kitchen. Her photos are also tempting enough to make me want try it in my kitchen.

Click here Simple Peas Pulao Recipe

One more Peas Pulao Recipe

Enjoy your customized peas pulao with raita.

Baingan Ka Bartha / Baked Eggplant with Peas

It has been a long time I updated my blog. Amidst a tight schedule at office and heavy traffic driving me crazy it is easy to get lost in the routine. But cooking is my passion, infact I cook a full fledged meal when I feel low and want to divert my mind in something else. By doing that I feel better, since I love cooking and at the end I can pamper myself with a good meal.

There was a brinjal and some peas leftover in the refrigerator, decided on making baingan ka bartha for dinner and have it with some store bought chappathi. Baingan ka bartha is a very simple dish and can be made easily for the amazing taste. Before baking the eggplant brush it with oil and then place it in the oven for 30 minutes or till the brinjal is soft. I personally feel the tomatoes give a wonderful taste to the dish and I do not skimp on the amount of tomatoes. At times I have seen people even add potatoes along with the brinjal and peas. I followed my recipe from deepa’s blog and it turned out well. I really wish, I also had those soft chappathi’s which deepa has served along with the bartha.

Enjoy baingan ka bartha with roti/chappathi.


Click here Baingan Ka Bartha / Baked Eggplant with Peas Recipe

Vegetable Jaipuri / Mixed Vegetable Curry / Mixed vegetable Kurma

This is a recipe I tried and loved a lot, now I make the masala powder in excess and store it in an airtight container, for it comes handy when I want to try the dish again. I am from the southern part of India and we do not use much of tomatoes in the gravy, but we have a more of tamarind and coconut base. So any dish with a dash of coconut and has a tomato base I am for it, since I find it as a blend of north Indian and south Indian gravy.

Different combination of vegetables can be used and I have tried it with carrot potatoes and peas as mentioned or also with beetroots and beans. I do not pressure cook the vegetables because I hate to loose all the boiled water which is rich in nutrients, instead I cook it in a separate wide bottomed vessel with very less of water. Finally when the vegetables have to be added to masala mix, add the vegetables along with the water left. (Usually it will be very less)
I have to mention few words about kajal’s blog, pictures speak more than words in her blog. She has patience to photograph each and every step of the recipe. This helps an amateur cook like me a lot.

Enjoy vegetable jaipuri with roti.

Click here Vegetable Jaipuri / Mixed Vegetable Curry / Mixed vegetable Kurma Recipe

Egg Curry with Potatoes and Peas

Today for dinner I decided to have the store brought parathas along with pickle, curd /yogurt and then relax. But after a while I wanted to have a simple curry along with the parathas, then more I thought about it , the more I wanted to make something that would taste great with the parathas. Finally settled with egg curry cooked along with potatoes and peas from Foodiesbar. I have never boiled eggs in a pressure cooker so just cooked them in water on a stove top. You have a peek on this post if you want to make the perfectly boiled eggs. Two more alterations I made to the dish are the following.
1.) Instead of 3 tsp of tomato puree used 1 tbsp of puree and a freshly chopped tomato instead.
2.) Regular potatoes were replaced by baby potatoes, since I thought it would be easier to absorb the masala. Infact cooking the potatoes in the masala, make holes gently with a fork.
Cook the dish on low flame until done and garnish it with coriander leaves. Enjoy the egg curry with rice or roti.


Click here for Egg Curry with Potatoes and Peas Recipe

Peas Soup

A very different and healthy recipe you can try with peas. Try this recipe and you’ll really love it. It’s an excellent snack for kids. Instead of peas you can try the same recipe with tomato or carrots. If you like a sweeter version of the soup, try it with red pumpkin and a bit of sugar instead of salt. No hassle ways to get your kids eat vegetables.

Click here for Peas Soup Recipe

Peas - Pattaani - Mattar

Peas lose their sweetness and delicate flavor as they mature. Those of the best quality are young, fresh, tender and sweet. Quality is indicated by the color and condition of the pod, which should be bright green, somewhat velvety to the touch and fresh in appearance. Some varieties have large puffy pods that stand out away from the peas so that they never appear to be well filled even though the peas are well developed. The pods should be well to fairly well filled and the peas well developed. Pods of immature peas are usually flat, dark green in color and may have a wilted appearance.

Pods that are swollen, of poor color, or more or less flecked with grayish specks may be in an advanced stage of maturity and the peas may be tough and of poor flavor. A yellowish appearance indicates age or damage. Peas with such appearance are poor in flavor or too tough for satisfactory table use. Watersoaked pods should be avoided as well as those that show evidence of mildew.


Delicious indian recipes from Peas.


Cauliflower Peas Korma

Peas Pulao

Mixed Vegetable Curry

Thenga Manga Pattani Sundal

Mattar Guchi