Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Tuesday, August 5, 2008

Masala peas and potatoes

Potatoes and peas are a favourite combo in Indian cusine. This one's made of freshly ground spices. Hope you love it as much as I did!
Potato - 1 large (cubed with skin on)
Fresh or frozen green peas - 1 cup
Onion - 1 large (sliced lengthwise)
Garlic - 3 cloves
Chilli powder(cayenne pepper) - 1 teaspoon (5gms)
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Curry leaves - 3-4 sprigs
Olive oil - 2 teaspoons
Tomato puree - 1 cup
Salt to taste
For fresh masala
Cardamom - 2 whole
Cinnamon - 1" stick
Nutmeg - a tiny piece
Fennel - a teaspoon (5 gms)
Cumin - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Clove - 1

Dry roast all the fresh masala ingredients lightly. Cool and grind to powder.
Grind the garlic seperately to paste.Heat oil in a skillet. Add the sliced onions, saute till translucent. Add the garlic in. Stir till a fine aroma emanates. Add the potato cubes followed by the freshly ground masala. Saute for a few minutes. Add a cup of water and simer cook till almost done. Add in the green peas and cook well. Add the chilli powder, turmeric and coriander powders. Add the tomato puree and saute till gravy reaches a smooth, thick texture. Add the curry leaves and salt.
Take off flame and let stay with the lid on for a few minutes. This allows the flavours to really settle in. Serve with a fresh squeeze of lemon.
Yummy with Bajra rotis and chappathis!
This is mt first entry to Cooking4allSeasons' Curry mela event. The event is on at http://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html


Srivalli said...

Thanks for the lovely entry!..looks great!

Amber @ The Cook's Sister said...

I love this recipe! I also love one-pot recipes, the combination of flavours is fantastic and it simplifies clean-up.

I've featured your recipe on my blog: http://thecookssister.wordpress.com/2012/07/20/five-favourites-for-friday-23

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