Hi Friends,
In my last post I was talking about seasonal vegetables. Though frozen green peas are available round the year but nothing like fresh hari matar (green peas) and that gives us reason to cook some dishes which normally we forget as the matar is not fresh. Today I will share a simple recipe called Hare matar ki chaat which you can enjoy as snacks as well as breakfast, if you serve it with some toasts.
HARE MATAR KI CHAAT:
INGREDIENTS:
Hare matar (Green peas)
Adrak (Ginger)
Hari mirch (Green chilies)
Hara dhania (Coriander leaves)
Neebu (Lemon)
Garam masala
Namak (Salt)
Tel (Oil)
Jeera (Cumin seeds)
Heeng( Asafoetida)
METHOD:
Peel and wash the matar. In a pan heat some oil and add heeng powder and jeera. Let the jeera splutter and add chopped adrak and hari mirch. Add hari matar and namak and cover it with a lid and let it cook at low heat- if necessary, add some water so that matar is properly cooked.
Once matar is properly cooked, sprinkle some garam masala and neebu ka ras (lemon juice) and garnish it with chopped hara dhania.
Serve as snacks or enjoy it with toasts.
TRICKS:
1.Here I would like to explain the use of heeng and adrak- apart from taste they help in preventing the gas formation which is usually there after consuming the legumes.
2. Those of you who want to avoid oil, can steam the hare matar and then enjoy them with adrak, hari mirch, garam masala and neebu.
3. For tasty and more nutritious matar you can microwave the peas in their pods and then peel- this way peas are cooked in their natural water and taste better.
In my last post I was talking about seasonal vegetables. Though frozen green peas are available round the year but nothing like fresh hari matar (green peas) and that gives us reason to cook some dishes which normally we forget as the matar is not fresh. Today I will share a simple recipe called Hare matar ki chaat which you can enjoy as snacks as well as breakfast, if you serve it with some toasts.
HARE MATAR KI CHAAT:
INGREDIENTS:
Hare matar (Green peas)
Adrak (Ginger)
Hari mirch (Green chilies)
Hara dhania (Coriander leaves)
Neebu (Lemon)
Garam masala
Namak (Salt)
Tel (Oil)
Jeera (Cumin seeds)
Heeng( Asafoetida)
METHOD:
Peel and wash the matar. In a pan heat some oil and add heeng powder and jeera. Let the jeera splutter and add chopped adrak and hari mirch. Add hari matar and namak and cover it with a lid and let it cook at low heat- if necessary, add some water so that matar is properly cooked.
Once matar is properly cooked, sprinkle some garam masala and neebu ka ras (lemon juice) and garnish it with chopped hara dhania.
Serve as snacks or enjoy it with toasts.
TRICKS:
1.Here I would like to explain the use of heeng and adrak- apart from taste they help in preventing the gas formation which is usually there after consuming the legumes.
2. Those of you who want to avoid oil, can steam the hare matar and then enjoy them with adrak, hari mirch, garam masala and neebu.
3. For tasty and more nutritious matar you can microwave the peas in their pods and then peel- this way peas are cooked in their natural water and taste better.
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