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hotelcomfirtinn · 5 years

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The Scrumptious Taste of Indian Food will keep you Vigorous

Today, I am going to tell you about Indian food and especially about the pure vegetarian foodstuff, that how delicious food items there are and how much healthy these are for us. India is famous for its culture, several types of language and many religions. People love to eat vegetarian food, which is a complete source of healthy food and doesn’t harm any bird or animal. In this nation, there are thousands of vegetarian dishes all over and some of them are popular all around the world, Indian’s settles down all over the world and they make this Indian food famous widely. The creativity of Indian Chef’s and other people, who are curious to cook good food, makes the meal extraordinary and delicious by experimenting. Mostly the taste of Indian Food is a spicy little bit, but every corner of the nation people would like to eat their favorite food item, which is quite famous at that place. Like the ‘Sarso Da Saag and Makki ki Roti’ from Punjab, Dosa from the south Indian states, Biryani from the state of Tamil Nadu and most famous food item comes from the Gujrat, which is the hub of producing the delicious food item like, Dhokla, Fafda, Thepla, Khichdi, etc. So these are food items from just a few states of India, so you can imagine how many dishes there must be which are tasty and healthy for all of us.

As you know that India is a hub of spices and especially south India is the most suitable climate for the extreme growth of spices. Some years or decades ago, India is the importer of black gold known as a dash of black pepper. There are lots of benefits to this black peeper and have quality ingredients inside it, which makes it more expensive. So all the Indian foods, which are healthy or delicious for us use these kinds of spices to increase their flavor. The natural flavor of these spices, keep you energetic and don’t you harm like the preservative you have seen in the market. This is also known as the slow poison or sweet poison, which is enough to kill you or put yourself to the hospital.

At the occasion of any auspicious work Indian likes to eat sweet, this might be home-based. Indians like to eat sweets and they have extremely huge varieties of sweets and most people like to eat homemade stuff.

The food pollution in India is already spreading and to reduce it, farmers are doing organic farming to reduce the ratio of deaths due to this harmful chemical and pesticides inside the food, which looks better but we can’t survive more by taking this inorganic food. The shining look of the fruits and vegetables makes them attractive, and to give them this kind of shine and immediate growth there is the use of harmful preservatives and bad climate. But there are a few restaurants, which are completely hygienic and serving best for their clients to make them feel healthy and vigorous.

A healthy diet is the need for anyone to keep them always energetic and hunger less, so the Indian Pure Vegetarian Restaurant is a good choice to eat well. I must suggest the list of delicious Indian Food, which will be enough to keep you vigorous all the time. You should keep in mind, that the food must be vegetarian through which you could help you to find the taste of Indian crispy spices. These spices make your meal amazing by its look and its sense of taste.

• Red Kidney Bean Curry

• Dum Aloo

• Paratha

• Pulao

• Paneer Tikka Masala

• Naan

• Masala Chai

• Jalebi

• Ghewar

• Pathrode

• Kofte

• Coconut Ladoo

• Gajar ka Halwa

• Masala Dosa

• Khakhra

• Falooda

• Kheer

• Litti Chokha

• Papri Chat

• Pav Bhaji

• Rosogulla

• Shahi Paneer

• Sepu Vadi

• Kachori

• Aloo Matar

If you are not Indian and know have any knowledge about Indian food, and then you can find out every single recipe on the internet. This could be helpful for you to be known about Indian food street. If you want to cook it, you should collect information from YouTube, which may assist you to keep everything under your control in your kitchen.

We all are a human being and we live in Mother Nature, so we should have to keep this place pollution-free, clean and green, which would help us to farm the organic crop. So, if you are curious to eat the delicious Indian vegetarian food, and then a restaurant in Hotel Comfort Inn at National Highway 21A must help you. This restaurant will provide you the long-listed menu with superior quality and provide you the great taste, flavor and a healthy diet.

#Deluxe Room Booking #Deluxe Family Hotel Room #Book Luxury Hotel Rooms In Baddi #Deluxe Rooms Facility #Indian Pure Vegetarian Restaurant #Family restaurant near Nalagarh #Hotels with Laundry Service near Solan

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foodtrails25-blog · 5 years

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Sookhi Urad Dal, dry preparation of Split Bengal Gram Lentils in Indian Spices | Learn how to make Sookhi Urad Dal

Sookhi Urad Dal is a one of the popular lentil preparation from the Northern States of India.. Punjab, Uttar Pradesh and Haryana. Usually lentils are prepared in curry or stew style. This dal is just the opposite from the regular lentil preparation.In many states of India, Urad Dal is widely used to make idlis like these idlis, savoury crepes and dumpling(like dal ke pakore or medu vada), used in filling for Kachoris(Dal Ki Kachori, Khasta Kachoris), Papads/Poppadoms etc.. In Northern states, it is also prepared in curry style or dry form and paired with rice or chapatis.

In western Uttar Pradesh(U.P) especially in the interiors, it is served on special occasions with rice, a side veggie, boondi raita and boora(a form of sugar). Imarti, an Indian Mitahi/sweet just like Jalebi is also prepared with Urad dal.

Other recipes with Urad Dal.. Bedmi Poori another popular fried puffed flat bread, Dahi Vade(lentil dumplings served in sweet yogurt with chutneys).

What goes best with Sookhi Urad dal

This dal best pairs up with Missi Roti/Besani Roti, Masala Parantha( Tikadia) or Tandoori Roti. Fresh Dal tempered with onions and ghee also makes a wonderful combination with Naan(try with my Whole Wheat Tawa Naan). If I make these for weekdays for lunchbox, then I pack it with whole wheat chapatis.

Serve it for dinner or at your get-togethers, as a side with any curry like Matar Mushroom, Matar Paneer , Rasewale Aloo, Papad Boondi Ki Subzi and raita(like Mix Veg. Raita, Spinach and Pomegranate Raita or Boondi Raita) for a wholesome meal experience.

How to prepare Sookhi Urad Dal

A no fuss recipe that take just a few minutes to prepare, but it is a bit tricky too. One has to be very careful, if it overcooks , lentils sticks together and dish looses it’s texture. Cook Dal al-dente.

The real flavour of this dal comes with whole spices likes bayleaf, cloves, black cardamom.So don’t skip these.

To cook perfect Urad Dal, with separate lentil grains, soak dal for 15-20 minutes.

Cook in Pressure cooker, to one whistle with turmeric and salt. Release the pressure immediately.You can also cook in an open pan, it will take 10-15 minutes.

For one cup of Dal add 1 cup water. Strain water from cooked dal.

You can use onion and garlic in tempering or skip it. It tastes good both ways.

To cook with whole spices,finely chopped onion and ginger and garlic, saute, onions and garlic in oil, add spices like red chili powder, garam masala and mix dal very lightly.

For no onion -no garlic version, skip onion and garlic and temper only with spices and ginger.

Sookhi Urad Dal

Sookhi Urad Dal, dry preparation of Split Bengal Gram Lentils in Indian Spices| Learn how to make Sookhi Urad Dal

1 Cup Dhuli Urad Dal/Skinned Split Bengal Gram

1 Onion(small Chopped) (optional)

1-2 Garlic Cloves

Fresh Ginger(small piece)

1-1 tsp Garam Masala Powder

1/2 tsp Red Chilli Powder or as per taste

1/4 tsp Amchur/Dry Mango Powder (optional)

2 tbsp Vegetable Oil

Salt to taste

1 Bay Leaf

3-4 Cloves

1 Dry Whole Red Chilli

Wash dal and soak in water fro 15-20 minutes.

Drain Water,add dal in a pressure cooker. Add around 1 Cup water.

Let it boil, once the froth accumulates at top, discard it, add turmeric powder and salt as per taste.

Close the lid and cook Dal for 1 whistle. Release pressure manually.

If there is water, strain it and keep dal aside.

In a pan or kadhai. add oil, once it is warm add whole spices, cumin seeds.

Once seeds splutter, add onions and garlic and saute for 2-3 minutes, till onions are light brown in color.

Add garam masala powder, red chilli powder(if using), mix then add dal.

Mix it very lightly. Take care, don't mash dal.

Serve hot with chapatis or parantha.

Adding a spoonful of ghee, enhance the taste of dal. You can make tempering of desi ghee, cumin seeds and red chilli powder and add to dal before serving.

Add a tsp of dried fenugreek leaves while sauteing onions. It enhances taste.

For no onion-no garlic version skip both from the recipe.

To cook dal al dente in open pot , add 1.5 cups of water instead of 1 Cup.

Instead of Split Bengal Gram Lentils you can use Split Skinned Moong Lentils(Dhuli/Yellow Moong Dal)

Do make this simple and easy lentil recipe, do give me your feedback whenever you make it.

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Sookhi Urad Dal(Dry Split Balck Lentils) Sookhi Urad Dal, dry preparation of Split Bengal Gram Lentils in Indian Spices | Learn how to make Sookhi Urad Dal…

#Duli Urad Dal #gluten-free #Skinned Split Bengal Gram #Uttar Pradesh recipes #vegan recipes

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cooking-curries · 7 years

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A collection of our favorite 35 Diwali Sweets and Savory Snacks recipes.

Diwali is almost here. The biggest festival in India, popularly called the Festival of Lights, but here we would like to call it the festival of sweets and snacks. Why? Because pretty much every household in India and those outside of India but of Indian origin, start celebrating this festival days ahead with making several sweets and savories. Another big part of this festival is sharing these sweets and savories with friends and neighbors.

It is kinda like Christmas, you bake a ton of cookies and other treats and share with everyone.

Over the last couple of years, I have tried to post most of what sweets and savories I make at home during Diwali. Here is a collection of 35 such favorite Diwali Sweets and Savory Snacks recipes, all in one place, for you to browse through, get inspired and make some for your friends and family.

Diwali Sweets (click on each image to take you to the recipe)

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Aval / Poha Laddoo

Coconut Khoya Laddoo

Besan Laddoo with Pumpkin Spice

Maaladdu / Maladu / Pottukadalai Ladoo ~ Roasted Gram Dal Balls

Okkarai ~ Roasted Chana Dal with Jaggery and Coconut

Besan Halwa

Beetroot Halwa

Pressure Cooker Carrot Halwa with Condensed Milk ~ Indian Style Carrot and Condensed Milk Pudding

Sooji Halwa–Sweet Semolina Pudding

Pineapple Halwa

Lauki Kheer

Khoya Rice Kheer

Thandai Phirni

Mango Semiya Payasam

Semiya Payasam

Pal Aval Payasam

Carrot Vermicelli Pudding

Easy Microwave Palkova

Malpua

Mango Kesari – Mango and Semolina Pudding

Polenta Kesari ~ Indian Style Polenta Sweet Pudding | Gluten Free

Sakkarai Pongal – Rice sweetened with Jaggery and scented with Cardamom

Rose Pistachios White Chocolate Barks

Rabri

Easy 20 minute Unniappam ~ Deep Fried Rice Flour Pancakes Sweetened with Jaggery

Sweet Payar Sundal ~ Green Mung with Jaggery, Cardamom and Coconut

Diwali Savory Snacks (click on each image to take you to the recipe)

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Kara Boondi

Kara Sev – Fried Spiced Chickpea Flour Sticks

Spicy mixture ~ South Indian Trail mix

Chivda–Savory Beaten Rice Flakes with Peanuts

Paneer Butternut Squash Tikkis

Pakora Chaat

MAtar Kachoris

Beetroot Parippu Vada

Vazhakka Bajji – Raw Banana Fritters

Do also check out 50+ Recipes for Diwali – Snacks, Appetizers, Main Course, Sweets, Desserts, Drinks.

If you love these recipes / collections, please don’t forget to share or rate / comment below! Thank you and Happy Diwali!

35 Diwali Sweets and Savory Snacks Recipes A collection of our favorite 35 Diwali Sweets and Savory Snacks recipes. Diwali is almost here. The biggest festival in India, popularly called the Festival of Lights, but here we would like to call it the festival of sweets and snacks.

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sweetsindia-blog · 8 years

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What is The Reason For The Growing Importance of Indian Snacks?

If you think of India, of one of the principal things that may come in your thoughts is how diverse the country is. Until today, differing qualities is one of the attributes that best depict India; it is relatively a large country and each area and in each state in India celebrates many different languages, dialects, unique traditions and most importantly Indian recipes. And along with this, Indian Snacks are diverse to the point that a typical Indian cooking recipe in one area may be completely alien to the individuals living from another region. Snacks add to the contentment factor in our lives. Wherever you go and wherever you are travelling around India, you will witness people's love for the sweets and snacks in their different kinds of varieties.

There is breakfast, lunch and dinner. And after that there are snacks! Indian Snacks, especially veg snacks are devoured at any hour of the day. Numerous food shops and restaurants carry conveyances of veg snacks across Indian cities during the lunch hour, and individuals likewise like to munch these snack foods on breaks, before dinner, or as side-dishes. Some of the best known Indian veg snacks include chole bhature, sandwich dhokla, samosa, pyaj kachori, paneer cutlet, matar kachori and many others. Along with this, panipuri is one of the most famous, tasty and watery veg snacks in the Indian subcontinent. Panipuris are sufficiently little in size to fit in the mouth and eaten at one time, without so much biting. Along with this, there are vast variety of snacks that you can find within the Indian subcontinent.

The high demand of Indian Snacks means solid competition between various suppliers and snacks stores. Regardless of where you are located, you can get snacks online with a few clicks of the mouse. Thus, if you don't have your most loved brand in your city, then you have no need to stress over as you can visit its corporate site and simply get the snacks online. The order will be delivered to your doorstep on time. If you choose for the reputed brand, particularly one that has maintained years of market rapport, then you can guaranteed of the superlative quality. And procuring sweets and snacks online is affordable as well. Several online store delivers the snacks for free; all you have to pay is the actual cost of the sweets and snacks as displayed online. Thus, to gift your near and dear ones on special occasions irrespective of the area, you can send sweets and snacks online! Then what is the reason for waiting? Order Indian Snacks online today!

#Sweets India #Indian Snacks #Besan Ladoo #Besan Burfi

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foodtrails25-blog · 5 years

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Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

A simple and fuss free curry from the royal state of Rajasthan. If you follow me, by now you must have known my love for Rajasthani Cuisine. I spent 3 years of my college life in Rajasthan and fall in love with the food. It is very much similar to the cuisine of from where I come from Western U. P but still many dishes like Dal Baati, Gatte Ki Subzi, Gatte Ka Pulao, Rajasthani Kabuli/Jodhpuri Pulao are native to the state.

Rajasthan is basically is a dry state and people have adapted there cuisine vegetarians especially to the local available ingredients. Due to scarcity of water, the state does not enjoy a wide range of fresh vegetables. Now a days almost everything is available in big cities but few decades back and still, people in small towns relied on local ingredients. Yogurt, spices and chickpea flour and millets like bajara are widely used in making dishes.

Other Rajasthani Recipes on the blog.. Rajasthani Pyaz ki Kachori, Mawa Ki Kachori, Choorma , Rajasthani Lehsun Ki Chutney

Papad Ki Subzi/Dahi Papad Shak

One such curry rich in flavors and very quick and easy to make is Papad Ki Subzi or Dahi Papad Shak as known in local language. I first tasted this curry from one of my classmates lunchbox, who used bring homemade food for us(those living in college hostel) . We loved this simple curry used to gorge on it with ajwain paranthas.

The curry is very simple and we just need sour yogurt, chickpea flour and papads. It is a very good way to use leftover papads/papadums from the last nite’s party or when we run out of vegetables for making lunch or dinner. Did this ever happened with you that you are about to prepare dinner or wake up early morning to find no veggies, no tomatoes not even onion and potatoes in pantry to cook!!?? I am sure sometimes it happens with all of us, especially towards the weekend..

Khali Fridge/Empty Refrigerator

I am right na?? What you do when you have practically no veggies in pantry/refrigerator. This specially happens when we come back from a long vacation or cleaning the pantry and refrigerator when gong on long vacations. Or sometimes it just you don’t want to go grocery shopping 😉 !!

There are many recipes that one can think of making with veggies, onion and tomatoes.Lentils or frozen veggies are on thing usually that come to our rescue.Dishes like khichdi like Yellow Moong Dal Khichdi, Hari Moong Dal Khichdi or simple dal preparations like (Dhuli Moong Dal/Red Lentils, Dal Tadka)with steamed rice, crepes made with various flours like Chickpea flour(Besan Chilla), Instant Ragi Dosa, Dal Parantha or Pooris(Bedmi Poori) can be prepared in jiffy for such times.

#KhaliFridge is the theme for this week’s Foodie Monday Bloghop group for this Monday.This wonderful theme was suggested by Renu who blog’s at Cook with Renu. Renu’s blog has a wonderful collection of recipes where she uses gluten-free flours like coconut, millets and healthy ingredients which suit the taste buds of both the grown ups and kids. Do check out here blog..

What to have with Papad Ki Subzi

I make Papad ki Subzi many times especially when I want something quick, easy and different for dinner. Kids love this curry as I top it more crunchy papads and they like to have it with chapatis/rice. You can serve it your guests too, along with other main course dishes like Aloo Matar or Matar Paneer, Rassewale Aloo Tamatar, Palak Paneer,Chautneywale Aloo, Besanwali Bhindi. This curry goes well with chapatis, paranthas and even with pooris(Methi Dal Poori).

For a quick, wholesome meal, pair it with Sookhi Urad dal(Dry Split Black Gram Lentil). Another recipe that you can make when there are no veggies.(updating next),

Let’s see now how I make this super simple Papad Ki Subzi/Dahi Papad Ki Subzi

All the ingredients(papad,boondi, spices) are available at Indian Grocery stores

Papads or better known as Poppadoms, use preferably Moong Papads or Urad Dal Papads.

To make Dahi Papad ki Subzi, we need Curd/Yogurt. Old or sour yogurt should be preferably used used for the authentic taste.

Chickpea flour/besan to bind the curry, spices like bay leaf, cinnamon, cloves and black pepper for flavour.

You can also add boondi to it. Boondi are fried chickpea balls that are used for making boondi raita or used in chaat recipes. I am adding it here.

I am also using dried feugreek leaves(kasuri methi) in the recipe, as it gives a nice flavour and aroma to curry. This is optional and not used in traditional preparation.

Traditionally fried papads are added to this curry, but I usually add roasted papads. You can roast papads on stovetop or in microwave.

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Method..

Roast papads and keep aside. Crush it to the size as you like it in curry. Soaked papads increase in size after sometime, you

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.

Add about 1 cup of water and mix well.

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Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste saute for few seconds.Then, add dried fenugreek leaves/kasuri methi and saute for another 1-2 seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to roaring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. Many recipes tell about soaking papads and boondi in hot water before adding to curry, but I add it directly. It get’s cooked and soaked in curry. I like it that way.

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Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Other Yogurt based curries from the blog that you will like… Chatpatte Kale Chane, Kadi Pakodi,

Papad Ki Subzi

1 Cup Yogurt/Dahi

1-2 tbsp Chickpea Flour/Besan

½ Cup Crushed Papad/Popadums

¼ Cup Boondi

Spices used

1 Bay Leaf

1-2 Whole Red Chillies

4-5 Cloves

1 tsp Cumin Seeds/Jeera

1 tsp Red Chilli Powder

1" Ginger

1-2 Green Chillies (optional)

1 tsp Coriander Powder

1/4 tsp Turmeric Powder

Salt to taste

1-2 tbsp Oil/Desi Ghee

Roast papads and keep aside. Crush it to the size as you like it in curry.

Crush Ginger and green chilli in motor pestle or finely chop.

In a mixing bowl, add yogurt, chickpea flour/besan , salt and other powdered spices like coriander powder, red chilli powder, turmeric powder.Add about 1 cup of water and mix well.

Heat oil/ghee in a kadhai, add hing(asafeotida), cumin seeds/jeera and other whole spices.

Add ginger green chilli paste and saute for few seconds. Add dried fenugreek leaves/kasuri methi and saute for another few seconds.

Add yogurt and chickpea mixture and stir it well. Take care it should not curdle.Once the mix comes to raring boil, add salt.

Cook the mixture for 2-3 minutes and then add crushed papads and boondi to it. You can also soak papad and boondi in hot water(separately) before adding to curry, but I add it directly. It get's cooked and soaked in curry.

Top with finely chopped cilantro/coriander(optional). Top it more crushed papads and boondi while serving for the crunch if you like.

Serve hot with Chapati/Parantha or Poori.

Variations for Curry

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.

Variations for Papad Ki Subzi

Add one pureed tomato for a different texture and flavour.

You can add boiled potatoes and peas to it.

For the drier version add more papad, reduce water to half cup and add green capsicum to it along with chopped tomatoes.You will love this simple and yumm version with hot chapatis!!

Do try this yogurt based curry for loved ones not only when you run out of vegetables, but also for festive meal menu..

Do give me your feedback whenever you make it.. tag me on my social media handles..

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

Papad Boondi ki Subzi Papad ki Subzi,a spicy and tangy Rajasthani curry made with yogurt and papad/poppadoms and chickpea flour.

#cooking with leftovers #Empty Fridge recipes #Rajasthani Cuisine #Yogurt based Curries

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foodtrails25-blog · 6 years

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Today I bring you another dish that is one of the most popular winter food in Uttar Pradesh. Matar Ka Nimona a soupy, spicy curry made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.Winters are the time in Northern part of India to enjoy fresh seasonal harvest of mustard greens, carrots, peas, cauliflowers. I remember during winters we enjoyed dishes made with these winter produce. That was time when everyone cooked as per the seasonal produce. Until few years back I don’t remember my mom cooking peas, carrots or any winter greens like mustard greens(Sarson Ka Saag), spinach(Palak Paneer) and fenugreek(Methi Parantha) during summers. These are the veggies that give warmth to body and are perfect for the winters. But nowadays everything is available all the year round so one can cook as per one’s own convenience and cravings too!! Like the Red carrots that are used for making Gajar Ka Halwa are available only during the winter months and people enjoy it to the fullest, fresh peas are also something that can be relished during this time. I remember I and my sis used to shell out peas from pods during our free time and didn’t mind munching a few in between. Mom’s Gajar aur Matar Ka Pulao(Carrot and Peas Pilaf), Matar Ki Kachori, Matar ki Ghughni, Matar Paneer or Aloo Matar were some of the dishes that we relished during winters. The frozen peas which we use nowadays can’t match the taste of the fresh produce.Matar Ka Nimona is one of the most popular dishes from the region (Uttar Pradesh), where I grew up. Along with the other winter delicacies, Matar Ka Nimona is something that is made in almost every household. I love this soupy,spicy curry, and even don’t need any rice or parantha to go with it.

An easy to cook no fuss dish that can be prepared in a just few minutes. The method of making Nimona varies from from region to region and everyone has their own way of making it. Some like to blend the peas in a puree and then cook it, some like to crush the peas. Some make it with tomatoes and others without tomatoes . I like to coarsely crush the peas and add tomatoes to the curry. Tomatoes add on the flavour of the dish. I cook the dish in mustard oil and top it with desi ghee while serving. For me desi ghee and mustard oil,bring out the authentic taste in some of the traditional Indian dishes. By now you must have known my love for these two in Indian cooking!! Coming back to Nimona recipe many add vadis (lentil nuggets) I skip it and some potatoes to it. You can make the Nimona in any of the ways you want as per your eratians and preferences. The dish is suitable for Vegans and skip asafoetida to make it Gluten-free.

Peas are one of the best sources of proteins for the vegetarians, low in calorie and have most of Vitamins and are rich sources of fibres. Though some people complain of bloating feeling after having peas, for that always add some hing/asafoetida or ginger and garlic in the recipe while making the dish as these helps in the quick digestion of the dish and makes you feel lighter after meals. Also, try having some warm lukewarm water around half an hour after the meals that aids in digestion too.

To make the best Nimona..

It is preferable to use fresh peas, if these are not available make it with frozen, like I did.

Add up some whole spices like bay leaves, cloves and peppercorns to enhance the flavour.

Tomato puree can be added in place of fresh tomatoes.

For satvik Nimona recipe(no-onion no-garlic dish) that can be had during fasting(if you can have peas when fasting)make it in desi ghee, skip asafoetida and onion and garlic in the recipe.

If adding potatoes, don’t add too much of potatoes, it will then be Aloo Matar recipe. Add only 1 medium potato to give it some volume.

Let’s see how I make this soupy, spicy and simple peas dish.

Matar Ka Nimona

Matar Ka Nimona a popular soupy, spicy curry North India(Uttar Pradesh) made with fresh seasonal peas and spices that can be enjoyed with rice, paranthas or pooris.

2 Cups Fresh Peas (or use frozen)

1 Potato small

1 Onion(medium sized)

2-3 Tomato(medium) (pureed)

2-3 Cloves Garlic

1" piece Ginger

1 Green Chilli (optional)

1 Bay Leaf/Tej Patta

3-4 Cloves/Laung

3-4 Peppercorns/Kali Mirch

1 Dry Red Chilli

1 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

1 Tsp Desi Ghee (optional)

1 Tsp Coriander Powder

1/2 Tsp Cumin Powder

1 Tsp Cumin Seeds/Jeera

2 Tbsp Mustard/Sarson Oil or Olive Oil (or use any flavourless oil)

Salt to taste

Asafoetida/Hing (optional)

Boil peas till these are soft. Coarsely grind the peas. Peel and cube potato. Finely chop onion and puree tomatoes. Coarsely grind green chilli, ginger and garlic in a mortar pestle.

In a pan heat oil, add cubed potato and fry till it soft. Take out the potatoes and keep aside.

Take out the peas , add 1 tsp of oil to the pan, add hing when the oil is hot, add bay leaf, cloves and peppercorns, add cumin seeds, when the seeds splutter,. Add ginger-garlic and green chilli paste and saute till the raw smell of garlic goes away.

Add onions and fry till translucent. Add tomato puree and cook for 3-4 mins.

Add the spices(coriander powder, red chilli powder, cumin powder). Mix in the masala, cook for few seconds,then add coarsely crushed peas and potatoes. Add water to adjust the consistency. Mash the potatoes and cook the curry for 4-5 minutes.

Add a tsp of desi ghee and garnish with finely chopped fresh cilantro/coriander leaves and serve hot with the bread/ rice of your choice.

You can grind the onions, ginger-garlic and green chillies .

For gluten-free option, avoid adding hing.

Vegans can skip Desi Ghee.

I am taking my traditional curry to my Foodie Monday Bloghop group. The theme this week is FoodMagBest #179foodmagbest where we have to cook the dish that will like to see on the cover page of any magazine. Initially I had some dessert or bake in my mind, as during my days as home Baker I always wanted some of my work/recipes that were most loved by my clients, to be featured in some newspaper or magazine. But then as a food blogger when I thought about the theme, I decided why not go with any of the traditional dish from my region, that’s what my FoodTrails is about. Staring from the roots.. So here I bring you the popular traditional Nimona recipe that my has been in both sides of my parent’s family since the the time of my great grandparents. Also this recipe was on my mind to do next as fresh peas are in season in most parts of the world. I am sure this soupy peas curry will catch the attention not only of Indians but also be loved by my International readers also. The ingredients are easily available and the dish can be adapted as per one’s taste and preferences too.

So make this traditional recipe before the fresh peas disappear from the markets. Even if you don’t get fresh peas enjoy the dish any time of the year using frozen peas then also it tastes great and is a great comforting dish. Make for your parties, it will be a nice addition to your menu. You can enjoy the dish with any flatbreads, rice(steamed/jeera) or even with dinner rolls.

Do try the dish and give your feedback on it. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.

Other popular dishes from North India from the blog.. Makhane aur Kaju Ki Sabzi ,Rassewale Aloo Tamatar, Bedmi Poori, Khatta Meetha Kaddu, Gujjiya for Holi, Chilka Urad Dal Khichdi and many more..

Join me in my food trails by following the blog and on my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by. Keep coming back.

Matar Ka Nimona Today I bring you another dish that is one of the most popular winter food in Uttar Pradesh.

#featured #Peas #U.P ka khaana

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