Cabbage Peas Poriyal | Muttaikose Pattani Poriyal | Poriyal Recipes

 

Cabbage poriyal is a very staple recipe in South Indian cooking. By just adding peas, we can transform the cabbage poriyal into a crunchy taste.

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Ingredients:

Fresh Peas – ½ cup

Cabbage – ¼ kg

Coconut Oil / Cooking Oil – 2 tsp

Mustard Seeds – ½ tsp

Cumin Seeds – 1 tsp

Channa Dal – 1 tbsp

Curry leaves – 1 spring

Green Chilli – 2

Finely Chopped Onion – ¼ cup

Grated Coconut – 2 tbsp

Salt – As required

Method:

Wash and cut the cabbage into thin slices.

Steam cook the peas for 3 mins. In the same  pot, add cabbage and steam cook them (both cabbage and peas) for 3 mins. Remove from the pot and keep it aside.

Heat the oil in a pan, add mustard seeds and wait to splutter.

Add cumin seeds and channa dal. Sauté for few seconds.

Add curry leaves and fry till they crisp.

Add chopped green chillies and fry for a min.

Add chopped onion and fry till they become translucent.

Add the steam cooked cabbage peas mixture. Add salt and mix them well. Close the lid of the pan and cook for 2 mins.

Finally add the coconut and mix them gently. Switch off the flame and leave it for few more mins. Then transfer to serving bowl.

Yummy and tasty cabbage peas stir fry is ready. Serve with sambar rice, rasam rice or any rice varieties.

Note:

Why Steam cooking?

1.       Steam cooking retains the colors of the vegetables.

2.       Steam cooking also retains the micro ingredients in a vegetables.

3.       After steam cooking the water content will be absent in the vegetables( like pressure cooking).

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Peas Masala / Matar Masala / Pachai Pattani Masala | Peas Recipes

This is Peas season. It is a good time to explore peas based recipes. Peas masala can be made with fresh and frozen peas. It is a good side dish for rice and roti.

Related Posts:

1. Peas Idli

2. Peas Pulao

3. Peas Masala Bath

4. Palak Peas Pulao

5. Peas Paratha

Recipe Cuisine : South Indian | Recipe Category: Side Dish

Preparation Time: 10 mins  | Cooking Time: 20 mins

Ingredients:

Green Peas (fresh or frozen or dried)	1 cup
Salt	As required
Powders:
Turmeric Powder	¼ tsp
Red Chilli Powder	1 tsp
Coriander Powder	1 tbsp
To Temper:
Oil	1 tbsp
Cumin Seeds	1 tsp
Chopped Onion	2 tbsp
Curry Leaves	1 spring
To grind into paste:
Grated Coconut	¼ cup
Garlic Pods	2-3
Fennel Seeds	1 tsp

Procedure:

1. Heat the oil in a pan, add cumin seeds and wait for spluttering.

2. Add curry leaves and sauté for few seconds.

3. Add chopped onion and sauté till the onion becomes translucent.

4. Add turmeric powder, red chilli powder and coriander powder. Mix them well and fry till the raw smell goes off.

5. Add 1 cup of peas and fry for a minute.

6. Add water and salt, mix them well. Close the lid of the pan and cook till the peas become tender. Stir them occasionally.

7. Meanwhile, add grated coconut, garlic pods and fennel seeds in a mixie jar. Grind them into a fine paste using little water.

8. Now add this ground mixture with the cooked peas mixture. Mix them well and cook till the water evaporated completely.

             Yummy and tasty peas masala is ready to serve.

Note:

1. If you use dried peas, wash and soak the peas for 6-7 hours and then use.

2. Adjust the chilli level according to your taste.

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Peas Pulao / Matar Pulao / Pattai Pulav | Lunchbox Recipes

This is very easy and delicious one pot lunch box recipe. 

Click HERE to View 20+ Variety Rice Recipes.

Full Video:

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 20 cookies

Ingredients:

Rice	1 cup
Peas	1 cup
Salt	As Required
To Temper:
Oil	2 tsp
Ghee	2 tsp
Cinnamon	1 inch stick
Clove	2
Cardamom	2
Bay Leaf	1
Kalpasi / Stone Flower	1 tsp
Maratti Mokku / Kapok Buds	1
Onion (medium size)	1
Green Chili	2
Ginger Garlic Paste	1 tbsp

Procedure:

1. Wash and rinse the rise twice. Soak the rice with 1 cup of water for 15 mins. Then drain the water and keep it aside. Keep this water for later use.

2. Heat the oil and ghee in a pressure cooker, add whole spices (cinnamon, cloves, bay leaf, kalpasi, cardamom, maratti mokku ) and fry for few seconds.

3. Add chopped green chilies. Fry for few seconds.

4. Add ginger garlic paste and sauté for few seconds.

5. Add chopped onion and sauté till the onion becomes translucent.

 6. Add 1 cup of peas and sauté for 1 mins.

7. Add soaked rice and mix them well.

8. Add salt and 2 cups of water ( 1 cup normal water + 1 cup rice soaked water (from 1). Mix them well.

9. Close the pressure cooker with its lid and wait till the steam comes out. Put the whistle immediately when the steam comes out from the cooker lid and keep the flame at very low (simmer). Cook for 12-14 mins. [if whistle does not come, don’t worry about it]

10. After 12 mins switch off the flame. Once pressure has gone completely, open the cooker and transfer the pulao into a wide bowl. Mix the pulao gently with the fork.

    Yummy, tasty and aromatic pulao is ready to serve. Serve with raitha.

Note:

1. I have used jeeraga samba rice. You use basmathi rice or normal rice also. Adjust the water level according to the rice used.

2. Adjust the green chilies according to your spice level.

3. You can use fresh peas, frozen peas or dried peas.

4. In case you can use dried peas, soak it for 6-8 hours and then use.

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Peas Paratha

      The greenness of the Peas Paratha makes it very tempting to have a bite. Peas Paratha is one of the best Paratha variety I have made.

Recipe Cuisine : Indian | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 8-10 Parathas

Ingredients:

For Stuffing:
Fresh Peas	1 cup
Green Chilli	1-2
Ginger	1 inch
Coriander Leaves	Handful
Salt	To taste
Amchur Powder	1 tsp
To Temper:
Oil	2 tsp
Cumin Seeds	1 tsp
For Dough:
Wheat Flour	1 ½ cup
Water	As required
Oil	1 tbsp
Salt	As required
For Paratha:
Oil	For making parathas

Procedure:

Procedure for making dough:

I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.

For Stuffing:

1. Pressure cook the peas with ¼ cup of water for 1 whistle in a high flame.

2. After pressure has gone, strain the water from the peas and allow it to cool down completely.

3. Grind the green chilli and ginger into a paste using the dry mixie. Take  it out from the jar and keep it aside.

4. Now add the peas (from 2) and grind them into a coarse paste using the same jar.

5. Then add coriander leaves and salt. Again grind them into a coarse paste.

6. Heat the oil in a pan, add cumin seeds and wait for popping. Add the ground green chilli paste ( from 3) and fry for a minute.

7. Then add the peas paste ( from 5) and amchur powder. Mix them well and sauté until the mixture becomes thick.

8. Allow it to cool down completely and make lemon size balls from the mixture. But the stuffing ball should be smaller than dough ball.

9. Now divide the dough (from I) into a lemon size balls.  Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.

10. Press them gently, again dust the stuffed balls and roll it carefully.

11. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

Click here for more Paratha Recipes.

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Mixed Vegetable Bread Cutlet | Evening Snacks Recipe

     Vegetable Bread Cutlet is a cutlet variety that gives a very crispy outside and soft inside. As it is a good mixture of vegetables, it is healthy for kids too. Another good aspect is that it consumes very less oil.

Recipe Cuisine : Indian | Recipe Category: Snacks

Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 25 pieces

Ingredients:

Carrot	2
Beans	15
Peas	½ cup
Potato (medium size)	3
Bread Slices	2 + 3 (5)
Ginger Garlic Paste	2 tsp
Garam Masala Powder	1 tsp
Salt	As required
Oil	For deep fry the cutlets
For Binding:
Corn flour	2 tbsp
Water	¼ cup

Procedure:

1.  Peel the skin of the carrots and chop them into small pieces.

2. Remove the head and tail of the beans and chop them into small pieces.

3. Pressure cook the carrots, beans and peas with little water and little salt for one whistle in medium flame.

4. After pressure has gone, strain the water from the cooked vegetables and keep them aside.

5. Wash the potatoes and chop them into 3-4 big pieces and pressure cook with little water and salt for 3-4 whistle in medium flame.

6. After pressure has gone, strain the water from potatoes and allow it to cool down. Then remove the skin of the potatoes and smash them well with smasher or with your hands.

7.  Now add cooked vegetables, ginger garlic paste, garam masala and salt with potato mixture. Mix them well and keep it aside.

8. Take 2 bread slices and dip the slices into the water. ( you can use vegetables cooked water) Squeeze the water from the bread completely and add with above potato mixture. Mix them well and keep it aside.

9.  Mix the corn flour and water. If it is too thick add more for water for dilute.

10. Grind the remaining bread slices into coarse powder using the dry mixie jar. Then spread the powder on the plate.

11. Make small tomato sized balls from the potato-bread mixture. Then dip the balls into the corn flour water mixture. Do this step for all the balls and keep them in a plate.

12. Now rotate the balls over the bread crumbs till all sides of the ball coated with bread crumbs. Then gently press the balls in between your palms.

13. Heat the oil in a frying pan, deep fry the pressed cutlets till they become golden in both sides.

     Crispy and tasty cutlets are ready. Serve with tomato ketchup.

Note:

1. I have used normal bread but you can use wheat bread also.

2. Don’t waste the vegetable cooked water and potato cooked water. You can use this for dipping the bread slices; or use it in soups, rasam, etc.,

3. I have added 2 bread slices with potato mixture, but you can add 1 0r 2 more till you can able to make balls.

4. I have deep fried the cutlets, but you can shallow fry or use dosa tawa to toast it.

Click here for more bread recipes.

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