I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
Sandwiches are serious business in India as snacks and street foods.
You have to love a country that is serious about its sandwiches. Italy with its open sandwich type bruschettas, laden with seasonal ingredients. France with their bountiful baguettes, and India with its spicy mixtures stuffed between layers of bread and often coated with chickpea batter before pan toasting or frying. India has a commitment to sandwiches as serious snacks and street food.
Browse the Toastie recipes here. Are you after snack recipes? Try here and here. Or browse our Indian recipes here and here. Explore our easy Autumn recipes here and here.
Continue reading “Indian Toasties | Stuffed Sandwiches with Potato and Peas”
An eye-catching and mouth-watering dish.
Green Pea Pilaf is a great 1-pot meal or the basis of a larger meal, and, of course, it is delicious. It is great lunch food and also good comfort food for sensitive times, you know what I mean. Eye-catching, it is perfect for a buffet, or a light dinner.
Rich in texture and flavour, this dish is common in Punjabi homes and has lots of variations. The recipe comes from Yamuta Devi, just one of her many dishes that always turn out perfectly. As usual, the combination of ingredients is so well balanced. She is the master of subtlety.
Are you after other Pulao dishes? Try Rice and Cauliflower Pilaf, Spicy Eggplant Rice, and Sago Pulao. And don’t forget the wealth of South Indian Mixed Rice dishes.
What about other Pea dishes? Try Carrots and Green Peas with Green Coriander, Stuffed Toasties with Potatoes and Peas, and Tawa Peas.
Want more? Please browse all of our rice dishes here, and all of our pilaf dishes. Or try all of our Pea Recipes here. There is also a range of Punjabi dishes for you to explore. Or simply take some time to check out our easy Early Winter dishes.
Continue reading “Savoury Rice and Green Pea Pilaf | Masala Hari Matar Pulao | Punjabi”
Quickly pan fried with salt and chilli, these are delicious snacks.
A great snack, quickly prepared, is pan fried edamame. You can use peas as well. I like to do this with shelled peas and beans, but you can also make this with peas and edamame in their pods. Simply suck them out of the shell between your teeth after cooking. This can even be made with broad beans.
Are you perhaps after Broad Bean recipes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.
Browse our Pea recipes here and here, and all of our Snacks here and here. Be inspired by our Spring recipes here and here.
Continue reading “Tawa Peas | Pan Fried Peas, Broad Beans or Edamame | Street Food”
Delicious and easy to make
This wonderful, refreshing, soothing sambar is made with buttermilk. It is utterly delicious and very easy to make. Called Moru Sambar, Moar Sambar or More Sambar, it can be made with either buttermilk or yoghurt.
Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse all sambar recipes, kuzhambu recipes. This sambar is different to the classical, seasoned sambars, being made of yoghurt or buttermilk.
For how to cook vegetables for sambar, read On cooking Vegetables for Sambar. For making sambar powders, go to Sambar Powders and a Simple Sambar. Finally this one will also help – Sambar – hot, sour or salty?. A lot of info for a simple dish
Continue reading “Moru Sambar | Buttermilk Sambar | Two Recipes”