March 2017
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My first attempt of Butter Naan! Naan are always my favourite whenever I go to restaurants. Naan with Paneer Mutter Kurma is always a special combination. Today I have tried both the dishes and they turned out ultimately delicious. This version of Naan which I have given is without Yeast and I have used our normal tawa to cook the Naan and I bet, it tastes the same as the restaurants used to do naan with tandoori or oven and also it so soft and fluffy. 

Paneer Kheer or Payasam is a bengali sweet dish called as chenna kheer. Paneer kheer is the scrumptious Indian pudding prepared with paneer and milk as the main ingredients. First when I heard this recipe from my MIL's sister who is in Kolkata, i was not sure how it will taste. But when I made it, it was so awesome and my kids love it so much. We all know most of the kids love Paneer dishes. But we usually make lots of gravies or tikka using Paneer. This is one wonderful Kheer we could make with Paneer. We can serve this Paneer Kheer hot. But I prefer Cold serving, we can just refrigerate the kheer and serve cold!

On the special Occasion of Ugadi, a special dish will be made which is called Ugadi Pachadi in Telugu and Bevu Bella in Kannada which is a mixture of 6 tastes.  This dish symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year.

Potato-curd Gravy is a very delicious side dish for chapati. We can easily do this dish with readily available ingredients in any home. We can prepare this dish with less masala ingredients and this will become favourite to everyone who tries it. Normally for any gravies, we use onions and tomatoes. But for this there is no need for onions and tomatoes and hence we can also prepare this for fasting days. 

Tamil month "Masi" is the perfect time for making papad, vathal and vadam. The main reason is the warm weather in the morning. In summer, even at 6am it would so hot and we couldn't be able to make vadam. Though, I'm staying abroad, here the weather is so perfect this month and hence I started with making vathal and vadam. Vathal are always so crunchy and made with some vegetables. We can make vathal using ladysfinger, bitter gourd, Ivygourd, cluster beans etc. Just a 2 step process and you would have a nice homemade crunchy and yummy Sun Dried Cluster Beans(Kothavarangai Vathal) Ready!

Samai (Little millet) like other millets packed with nutrients. We can make many wonderful dishes with Samai. Usually, I make Kichadi, Pongal out of Samai. This time, its Samai Aloo Tikki (Little Millet Potato Cutlet), a very appetizing and yummy dish also we are using millet which is really healthy. We can make many variations in this cutlet recipe. I made this yummy dish on a fasting day so I didn't add rich masala or onions. But we can very well add onions and other vegetables and make this dish even more tastier. I have given the way I prepared and it turned out so tasty.

If you are in Tamil Nadu during summer, you might have noticed the road side vendors selling Koozh with colourful side dishes. Yes, as most of you know Ragi Koozh is a perfect cooling drink and its very good for the health. I know in many families they substitute koozh for the breakfast. The Koozh can be topped with pickle, sundai kai vatral, vadam, onion, etc.. Believe me.. it tastes divine.

We all would have tasted and Potato papad by getting papad packets from Indian grocery stores. But these Potato papads are very easy to make at home. Actually we need to make in larger quantities once a year and then we can use it over many months. I know, it seems time consuming but still worth it as it is homemade and we know what our family likes and we will be happy to make :-)

Aloo Capsicum Masala Curry, another simple and easy to make dry curry that is an awesome combo for Chapati and also for Rice. These Potato and capsicum are some veggies most of us surely have a stock in our refrigerator. Its pretty quick to make even for the beginners and for bachelors. Adding capsicum to any dishes enhances the flavor. I love adding capsicum to sambar. Also in Paneer dishes. Even for Pan Baji, it adds a lots of flavor. Try making this Aloo Capsicum Masala Curry and you will surely love it.

Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nonbu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts. The reason why this fasting is carried out is that "Savithri fought with yema to save her husbands life", the sameway the married women should fast on this auspicious day for long life of their husbands.

Ragi (Finger millet or Ragulu) malt is delicious and healthy rejuvenating Indian beverage. Instead of giving store bought chocolate drink or other packaged drinks, this homemade ragi malt has necessary nutrients which would be a perfect drink for our kids and us too. We should all try to make this ragi malt powder at home and drink this healthy drink instead of our regular Tea / Coffee. Skipping morning tea / coffee is very tough for many for us, even i hate giving up, so atleast for evening time, lets try to have this healthy Ragi Malt drink!

Matar Masala (Green Peas Masala) is a very popular accompaniment for roti or any Indian breads. It is also a very tasty sidedish for Pulao varieties. We can make this with lots of variation, but this method is simple and straight forward and no hassle or complexity involved. Even bachelors can make this simple and tasty dish. There is not much complex ingredients used in this recipe and most of the ingredients we will surely have it. Most of us have either fresh green peas or atleast frozen peas which is quite enough for this yummy dish.


Preparation and Yield:
Preparation time15 mins
Cooking Time40 mins
Servings4
Recipe CategoryMain
Recipe CuisineSouth Indian

Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe

Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe


Ingredients:
Fresh Green Peas**1 Cup*
Cashews2 Tablespoon
Onion2
Tomato2
GingerOne Small Piece, chopped
Green Chilli2, chopped
Garlic cloves2-3, chopped
Red Chilli Powder1/2 Teaspoon
Coriander Powder1 Tablespoon
Cumin Powder1 Teaspoon
Turmeric Powder1/4 Teaspoon
SaltTo Taste
Coriander Leavesfew

* 1 Cup = 250ml
** We can also use dry green peas. If using dry peas, soak it overnight and then the next day pressure cook for 3-4 whistles
For Seasoning:
Ghee/Oil2 Tablespoon
Cinnamon Stick1" Piece
Cloves2-3
Cardamom2


Peas Masala Gravy | Matar Masala Recipe
Peas Masala Gravy | Matar Masala Recipe

Method:
  1. Soak the cashews in hot water for 10 mins and then grind it to a smooth paste. 
  2. Heat oil/ghee in a cooker. Add cinnamon, cardamom and cloves and fry for few seconds. Then add green chilli, ginger and garlic and saute for few seconds
  3. Add finely chopped onions and saute the onions till translucent. Then add chopped tomatoes and saute everything together
  4. Add turmeric powder, coriander powder, red chilli powder, cumin powder and salt and mix well. Add cashew paste and stir well
  5. To the onion-tomato-cashew mixture, add the green peas. Also add 1.5 cups of water and stir well
  6. Close the cooker and pressure cook allowing 2-3 whistles. After the pressure is fully released, open the cooker lid and garnish the peas masala with finely chopped coriander leaves. 
  7. The delicious Peas Masala gravy (Matar Masala) ready to serve with hot roti/chapati
  8. Peas Masala Gravy | Matar Masala Recipe
    Peas Masala Gravy | Matar Masala Recipe

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