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Monday 21 April 2014

Indian Food Recipe Indian Food Recipes Images Menu Calorie Chart Thali Photography Pictures Photos Dishes Items Photos Pics Images

Indian Food Recipe Biography

Source(google.com.pk)

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Recipe will serve 4

Ingredients

3 cups green peas frozen (baby peas are preferred)

1-1/2 tablespoon oil

3/4 teaspoon cumin seeds (jeera)

2 teaspoons ginger chopped

1-1/2 teaspoons green chili chopped

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons cilantro chopped (hara dhania)

2 teaspoons lemon juice

Method

Thaw the peas and pat dry.

Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.

Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.

Turn off the heat and squeeze the lemon juice over and stir.

Spicy green peas are ready to serve!

Serving suggestions

Serve Spicy green peas hot or at room temperature.

Serve this as a side dish with any dal or gravy base dish.

This really goes well as a snack by itself or with any kind of plain crackers. I serve them over Mathri, Saltine crackers or Papdi. You can find these recipes on my web site.

Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.

If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. I have used flour tortillas and flavored them with Indian spice mix. They are hard to resist you will say just one more.

Recipe will serve 6,

Spicy Indian Chips Recipe by ManjulaIngredients:

4 flour tortillas uncooked I am using 8” diameter tortillas

Oil to fry

Spice Mix

1 teaspoon dry mint leaves available at Indian grocery store

1 teaspoon roasted cumin seed powder

1/4 teaspoon garam masala available Indian grocery store

1/2 teaspoon black salt available in Indian grocery store

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor) available Indian grocery store

Generous pinch of citric acid (nimbu ka sat)

Method

Spice mix, in a bowl mix all the spices really well. Set aside.

Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.

Cut each tortilla in 8 triangles, like slicing pizza.

Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.

Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes.

Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.

After the chips cool to room temperature they can be stored in airtight container for 1 month.

Enjoy!

Suggestions

For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.

Fried tortillas store well in air tight container for a month.

Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.

For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.