Peas potato masala

Having a pack of dry peas in the pantry can save your day :)  That's what comes to my mind whenever I see this grocery item. I have written this recipe with ingredients, that can be stored up in pantry (without much grocery shopping). But feel free to substitute with fresh ingredients (for example use freshly ground  coconut paste instead of coconut milk as I have suggested). 

A Basic Indian meals always include some dal (protein) and a carbohydrate (rice or wheat flour). Adding yogurt in the form of a raita (a vegetable with plain yogurt) makes it more scrumptious. One can prepare a complete homemade food using dry groceries with a few vegetables for a month or more.

So before this 'social distancing' started,  I started buying some bulk quantities (enough for 4 months or more) of dry groceries like rice for meals, idli rice, brown rice, whole wheat flour, besan flour,  toor dal, moong dal, channa dal, green dried peas, rajma, channa, urid dal, spices , appalam, fryums , various cooking oils and a lot more to write down here . LOL ! then we stocked them up along with other stuffs.
I found that Potatoes and onions could stay fresh in fridge (I have never tried it before) and used canned tomatoes and the homemade ginger garlic frozen paste.
So instead of regular weekly fresh vegetable haul,  I started cooking a dry bean curry along with chapati or rice and some raita and we could never tell a difference.  In fact we love that simple meals too as much as the fresh vegetables! Some days went with frozen chicken, cup noodles, egg curry , sambar rice, rasam rice etc. I started cooking every alternate days to reduce the onion consumption as I wanted my onions to stretch as far as possible 😀 (I used to cook everyday). One such curry, that can be made bulk is this peas potato curry.
Here is a peas curry with potato that tastes yummy too!

Peas potato curry and beetroot raita with chapati.

Ingredients:
Dry peas (whole) - 1 cup
tomato puree - 1/2 cup
onion - 1 cup (chopped)
coriander leaves - a handful.
mint leaves - few
curry leaves - few

coconut milk (from can)- 2 tbsp
cumin powder - 1 tsp
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
coriander powder - 3 tsp
garam masala powder - 1 tsp
salt - to taste
cooking oil - 1 tbsp
Fennel seeds - 1 tsp
bay leaf - 1

ginger garlic paste - 1 tbsp

Potato - 2 (200 gm)

Method:
Soak the whole dry peas in water overnight or in hot water for 1 hour. Click to know how to cook peas in instant pot.
Put it in a pressure cooker vessel and add enough water to immerse it (not above the peas). If the water level is above  will become mushy.
If the peas is under-soaked, then add water enough to cover the peas and it should stand 1 inch above the peas level.
Place potato with skin (after washing well) along with peas and pressure cook it. Pressure cook till we get one whistle reduce flame and keep in minimum for 5 minutes. Then switch off flame and open the lid after 10 minutes .The peas have the tendency to get over cooked if gone beyond one whistle.

Grind ginger 1 inch and garlic 5 pieces together. Keep aside.
Heat oil in a pan. Fry some fennel seeds and bay leaf.
Add the chopped onion, curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add pureed tomato and saute till oil separates.
Add chilli powder, coriander powder, turmeric powder , curry masala  powder , salt and stir well. Boil till the raw smell vanishes.
Add the coconut milk , 1 cup water and let it come to a boil.
Peel the potatoes and cut into big cubes.
Then add the potato, cooked peas along with the water.
Mix well , check for salt and let it boil for two minutes.
Garnish with chopped cilantro and serve hot.
Pattani urulaikilangu kuruma is ready!

Serving suggestions:
serve hot with rice ,chapathi or naan .
Makes 5 cups of pattani kuruma .

Roasted potato with veggies

Roasted potato is my all time favorite.
Here is my usual potato roast along with soy chunks and cauliflower. My hubby always loves this dish very much along with chapati or rice + sambar / paruppu kulambu.
The key to this recipe is the thick iron wok I am using and the peanut oil along with hot chili powder.
Do try this yummy roast and let me know how you liked it !

From this post onwards, I have asked my hubby to give some food donation for every blog post I write , along with regular donations. May it be a small pack of instant noodles or some kid's favorite food (ready to cook mac n cheese or some grocery like canned food or flour).....I will try my best, I will buy somethings extra. I will keep a bag in my pantry and put those items inside it and will be taking it to our parish's food drive or to anyone who needs. I know many of you are doing more than I can imagine to help others nowadays.  Still here is my request,
If you are a fan of cooking or my reader or a foodie,  please remember to help those in need around you. That's all I ask of all I know. Let's make it a point that everyone we know gets enough food and basic necessities. God's love works through humans by our kindness, empathy and charity. Thanks !
May God bless us all and make this whole world happy , healthy, wealthy and prosperous always!

Roasted potato

Potato roast with paruppu kulambu

Chapati and roasted potatoes, Yummm....

Ingredients:
Potato - 2 (big)
Cauliflower - 2 cups (chopped)
Soy chunks - handful
Peanut oil - 3 or 4 tbsp
ginger garlic paste - 1 tsp
turmeric - 1/4 tsp
red chili powder - 1 tsp (as per taste)
coriander powder - 2 tsp
curry masala powder - 1 tsp (optional)
fennel seed - 1 tsp
curry leaf - few
salt - to taste (1 tsp).

Method:
Pressure cook the potato (wait for 1 whistle, keep it in low flame and cook for 5 min) / (or cook in stove top) . I cook it in instant pot at high pressure for  5 minutes and release pressure naturally.
Peel and cut into big cubes (1.5 inch approx).
Chop the cauliflower into big florets.
Boil the soy chunks (5 min) , till it gets soft. Drain water and squeeze excess water from it.
Keep these things aside.
Heat cooking oil in a wok.
Add fennel and as soon as it gets mild red add curry leaf.
Then add the Cauliflower and sauté it till it gets semi cooked. Then add the potato and soya chunks, ginger garlic paste. (If needed add one more tsp of oil and don't let the curry stick to the wok, keep on stirring).  Cover and cook it in low flame. As soon as the potato starts getting reddish (after 10 minutes), add salt, chili powder, turmeric, coriander powder, curry masala powder. Again cook it covered. Then take off the lid and keep stirring till the potato and all items seems reddish and roasted.
Garnish with cilantro if needed.
Roasted potato is ready !

Serving suggestion:
Serve along with sambar rice or mor kulambu or curd rice or roti / chapati.