This Recipe is the combination of Peas and Potato. Both are rich in fiber, vitamins and good for health.This dish is very easy to make with simple ingredients which gives rich taste. This can be served with sambhar rice or any variety rice.  

   Ingredients

         1 Large Red Potato
         1/2 Cup of Peas
         1 Finely Chopped Green Chilly
         1/4 Tsp of Asafoetida
         1and1/2 Tsp of Ginger Garlic Paste
         1 Tbsp of Sambhar Powder
         Few Curry Leaves
         1 Tsp of Fennel Seeds/ Sombu
         1/2 Tsp of Amchur Powder
         Pinch of Garam Masala
         2 Tbsp of Cilantro or Coriander Powder
         Salt and Oil as needed

   Method

• Boil the potato in a microwave for 4 mins or pressure cook it. Cut potato into cubes and keep it aside.
• Heat a pan with oil, add sombhu or fennel ,curry leaves let it crackles. Add asafoetida to it.
• Take the pan away from the stove, add sambhar powder and fry for a min.
• Keep back the pan in a stove, add ginger garlic paste and green chilly, fry for a mins until raw smell vanishes.
• Add boiled potato and peas, some salt and little water. Keep it covered and cook for 4-5 mins.
• Add Amchur powder and garam masala, Mix well. Fry for a 1 min. Switch off the stove.
• Finally garnish it with cilantro.

   Tips

• Serve it with sambar rice, rasam rice or curd rice.
• If you don’t have sambhar powder, replace it with 2 tsp of coriander powder, 1 tsp of red chilly powder and 1/2 tsp of turmeric.
• If you want to cook fast , precook all Veggie’s in Cooker or in Microwave.

    Health Benefits of Potato and green peas 

• Peas are rich in vit A, K, folic acid and ascorbic acid.
• Potatoes are rich in vit A,C and fiber and good for brain function.

 

• Soak the dal for 1/2 hr.
• Pressure cook the dal by adding “To Pressure Cook” ingredients. Wait for 2 whistles and then keep in low flame for 10 mins and then switch of the stove. 

• Heat a pan with oil and do the tempering by adding” To Temper ” ingredients. Add red chilles, let they turn to dark brown colour and then add cumin, mustard let it crackles followed by asafoetida and curry leaves.
• Now transfer the tempering items to a cooker containing dal. Mix well and check the salt.
• Hot green moong dal is ready.

           Parathas are traditional recipe to Northern Part of India made with vegetables, wheat flour and spices. They are very easy to make, good alternative to regular chapathi, very filling meal for dinner. Good to eat with simple onion raita as it has lot of vegetables in it.

   Ingredients

        1 and 1/2 Cup of Whole Wheat Flour
        2/3 Cup of Shredded Carrot
        2/3 Cup of Shredded Cabbage
        1/4 Cup of Green Capsicum/Bell Pepper
        2 Green or Spring Onions
        1 Tsp of Ginger Garlic Paste
        2 Tbsp of Dried Methi Leaves
        1/2 Tsp of Turmeric Powder
        1 Tsp of Coriander Powder
        3/4 Tsp of Red Chilly Powder
        1/2 Tsp of Cumin Powder
        Pinch of Asafoetida
        Pinch of Garam Masala
        1/2 Tsp of Cumin
       Salt, oil and water as needed

   Method

• Take a pan with oil, add cumin and wait let it crackles then add ginger garlic paste and fry for a min.
• Add white part of the green onion, asafoetida, all veggie’s(cabbage,carrot, bell pepper, green part of the onions and dried methi leaves) add one by one and fry for a 1-2mins. To that add turmeric, coriander powder, red chilly powder, cumin powder and garam masala. Add little water, mix and fry for 1-2 mins.( Don’t add too much of water and salt). Once it done, switch off the flame.
• In a wide bowl, add wheat flour, to that add salt, oil, veggie mixture and warm water. Mix well. Knead the dough like you do for chapathi. Keep aside for 15 mins.

• Heat a tawa or chapathi pan. Meanwhile make a equally sized balls out of the dough and roll it into a circular thin roti’s 

• Now cook the paratha in medium heat. When bubbles starts appearing, apply oil and flip it to the other side.Let the other side also get cooked. 
• Serve it with onion raita or pickle or any subzi.