Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.

Do you love cooking? how about cooking with your friends? I do, unfortunately, it's only virtual but still we enjoy this how about you? don't you want to  see what we all have been doing in our kitchen!

Cooking With Friends: This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out. Meanwhile, check out what the others in the group have come up with this month.

Anjana from At the Corner of Happy and Harried, Garima from CafeGarima, Jyothi from Curry Tail, Madhuri from MADaboutkitchen, Subhasmita from The Flavors of Kitchen, and Sujatha from Spice n Treats, Dolphia from Story  of Cooks

When we decided to cook something with a vegetable which we have never used before, so, what’s next step, off to the market, I took my daughter to a nearby supermarket. We went through the aisles, my daughter said that it's going to be tough day and said we should have gone to some gourmet shops, wherein I might find something, I am not boasting I promise, I literally have cooked every vegetable from the supermarkets here, I should thank Mr.R for this, anything new he sees he brings it home, he loves to try every vegetable.  As we were walking through the aisles my eyes fell on this sea vegetable, I had been eyeing it from a long time but never bought it. I think there were two reasons for this, firstly, I didn’t know what I was going to make out of it so I left it alone for when I thought of something, and secondly for just around 100g it was too expensive, so, I never had a chance of tasting it and didn’t know if my family liked it or not I didn’t want to take a risk.

But, all this said, it was a challenge I had to put myself in to see how it goes, not with the cooking but I mean with how I am going to make my family eat it.  My girl had more ideas when I was unsure, she said let’s buy it Amma (mum), go home and taste it, on the packet it says salty and goes well with fish, only we can’t eat fish we will use this with potatoes, shrugging her shoulders she went on saying, anything with Potatoes we can push it, (we were thinking of my twins who are a slightly difficult to please that they would enjoy it more if I am going to serve it this way), After tasting it if we find it not interesting we will bin it and not tell Dad about it, keep it  a secret between us.  We were giggling away, have I ever told you my daughter is my best mate, we share so many things not as mother and daughter but as friends, we have almost similar interests and enjoy exploring lots of things together.  So I came back home with the Samphire packet, ripped it open and tasted it, the packet said it was salty, but it wasn’t as bad as we were imagining, so we were not going to bin it! Now I had the task of having to think what I have to make with it.

I have joined these group of bloggers who are such a bunch of wonderful people, they just don't blog recipes but amazing photographs as well.   I planned to post this yesterday, when I started getting updates on my mobile, I lost track of the time, because I got so carried away with their lovely photographs, I got a bit depressed that I have such a long way to go learning this beautiful and colourful world of photography, but also inspired to try harder and make more time and use of the long summer days ahead! Check out their blogs for beautiful photography and interesting recipes.

Samphire according to Wikipedia is  Originally "sampiere", a corruption of the French "Saint Pierre" (Saint Peter),^[2] samphire was named after the patron saint of fishermen because all of the original plants with its name grow in rocky salt-sprayed regions along the sea coast of northern Europe or in its coastal marsh areas. It is sometimes called sea asparagus or sea pickle. In Norfolk, it is commonly called sampha [sam-fa]. In North Wales, especially along the River Dee's marshes, it has always been known as sampkin.

All the plants bearing the name are annuals that begin growing in late autumn and vegetate throughout the winter until the first warm weather arrives. Then the first stems and internodes form, and by mid-spring the plant measures 6 to 8 cm.
Marsh samphire ashes were used to make soap and glass (hence its other old English name, "glasswort") In the 14th century glassmakers located their workshops near regions where this plant grew, since it was so closely linked to their trade. Samphires of all kinds have long been eaten in England. The leaves were gathered early in the year and pickled or eaten in salads with oil and vinegar. It is mentioned by Shakespeare in King Lear:
Halfway down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI). This refers to the dangers involved in collecting rock samphire on sea cliffs.

Collecting Information through Googling I have found these tidbits which might be useful if you are going to use it in your kitchen, it is said that it is gaining more popularity in England now and is available in all supermarkets
Types:  There are two types of Samphire available; Marsh (salicornia europaea) and Rock (crithmum maitimum) but Marsh is the one which is more widely used.
Taste:  it is salty and crispy
Availability:  best to buy during July and August
How to use it: It is best to buy fresh and won’t stay for long, wash thoroughly before using it, and can be eaten raw, if not cook it in a pot of boiling water for just 2 to 3 minutes and use it or steam over a pot of boiling water for a few minutes.
If you are interested and know more about this sea vegetable check out this link, you have lots information available. Coming back to the recipe, this is how I used it, do try it out and tell me if you liked it.

Ingredients:
100g - Samphire
7 to 8– potatoes *
1 cup – Peas *
2 tsp freshly crushed Black Pepper
1 tbsp of oil
2 Garlic pods
Few sprigs of parsley and mint
Salt as required
*(Check notes)

Method
Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter(optional), chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies. That’s it done.

 SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

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Samphire with Roast Potatoes and Peas salad

This dish is a fantastic summer salad both in flavours and looks Salty Samphire makes its appearance with a new avatar mildly spicy and delicious, serve with yogurt

Course Dinner / Breakfast /

Cuisine British

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Author Jayasri

Ingredients

• 100 g - Samphire
• 7 to 8 – potatoes *
• 1 cup – Peas *
• 2 tsp freshly crushed Black Pepper
• 1 tbsp of oil
• 2 Garlic pods
• Few sprigs of parsley and mint
• Salt as required

Instructions

• Peel and cut potatoes and pressure cook them for a whistle or drop them in boiling water until it is cooked Al Dante as we don’t want them becoming mushy or you can roast them in the oven for 30 to 45 minutes until well done (if cooking them in the oven sprinkle some oil and salt and bake them)
• Wash Samphire thoroughly in cold water, take it in a vessel and boiling water and close the lid for 5 minutes. Drain it and leave it aside.
• Cook peas in a microwave until done and set aside. Chop onion and garlic finely.
• Once potatoes are cooled down cut them into medium sized cubes, so now all your ingredients are ready let’s start…
• In a large wok heat oil, once sufficiently heated, add a tsp of cumin seeds, then add onion and garlic, sauté well and add the potatoes. After few minutes sprinkle some salt and fry until golden brown.
• When it’s nearly done add the cooked peas, cooked samphire and stir fry for few minutes until well combined. Add little more salt and crushed black pepper, taste it and adjust the spice. Add a tsp of butter, chopped mint and parsley to garnish, give it a minute and mix again so the aroma of the herbs get infused into the veggies.
• That’s it done.

Notes

SERVING SUGGESTIONS:
You can just eat it like that, otherwise you can serve it like me I served it with cooked Basmati Rice or eat it with toasted Bread and butter or grilled with cheese and some salad Tomatoes.
NOTES:
You can use normal potatoes or roasting potatoes which can retain their shape or use new potatoes which are good for roasting.
I have used frozen peas, you can use fresh peas it would be tastier
I have just used pepper for spiciness, you can try using dried chilles or green chillies or any kind of spice like any Mediterranean spices, I wanted to keep it more British so just added crushed pepper.

The post Vegan Samphire with Roast Potatoes and Peas salad appeared first on My Veg Fare.

Get a day off and you would think the whole day is yours and yours only, may be somewhere I had this little teeny weeny bit in my heart saying No no.., everything won't turn out as you want, I always go straight to my conservatory with my cup of tea Mmm..., and the plants I adore trying to save them from this cold winter, a pity I don't have a heater in my conservatory which would have made my plants have a warm surrounding, but poor little darlings have no such luxury, everyday I pray please don't die on me, I talk to each one of them, that's started my day off, checking all the plants, cleaning around picking around the withered leaves do you want to see my conservatory garden you can have a look at it.. here it is ....
I have got a few more this is just a sample.., they are not doing very well now especially my Doddapatre..:(

I had planned to bake a cake and got all the ingredients ready but everything got haywire, Once I started I couldn't stop picking around the kids clothes sorting out their rooms, trying to wake up my daughter asking her to get ready for her driving lessons, the time just flew, I remembered I had to do some shopping it is so cold, days are getting colder and colder walked down to a little town nearby to go to my favourite shop its a health wise shop I get lot of organic goods from there, I couldn't walk back as did a bit more shopping than I intended to and waited for the bus to turn up but incidentally it didn't turn up it was getting late and there was this kind gentleman who dropped us off near our house. Bless him, came home and had to cook something quickly as it was arrival time and they come home hungry.
I had some puy lentils which I had soaked earlier, and some thawed short cut pastry, this was quick one I could muster up right at the time they knock the door !!.
Here is how I stirred this up...

PUY LENTILS AND VEGETABLES HOT PIE
Recipe : own

INGREDIENTS:

Short cut / Puff Pastry Block (use as required )
100 grms Puy Lentils
2 Onions
3 to 4 Garlic
1" Ginger
2 Cups of assorted vegetables
( Carrot, Green, yellow and Red peppers, Potatoes, peas, broccoli)
1 tsp Chilli powder
1/2 tsp Pepper powder
1 tsp Coriander powder
1/2 tsp Cumin powder
1/4 single cream
Salt as required
1/4 cup of grated cheddar cheese
2 tbsp Butter

Cook the Puy Lentils with enough water with little salt in a Pressure cooker.
In a large wok heat 2 tbsp of butter, add chopped ginger, garlic and onions saute them until they sweat and become soft and translucent to this add the  masalas chilli powder, pepper powder, coriander powder, cumin powder then add the cooked puy lentils and chopped vegetables add required amount of salt and close the lid and cook for few more minutes around 10 to 15 minutes until all the veggies get properly cooked to this add single cream and grated cheese mix well and switch off the stove.
Allow it to cool completely,

pour them on to a buttered dish,

take thawed short cut pastry or puff pastry cut them for the three buttered dish press them on to the dish make three slits and brush them with milk, bake them in a pre heated oven for 30 minutes to 40 minutes until you see the pastry nice and golden in colour.

doesn't it look good, for a winter evening a one pot meal.

Sending this off to Bake-a-thon event started by champa, here is entree...

The post Puy Lentils and Vegetables Hot Pie appeared first on My Veg Fare.

CRISPY RICE STUFFED CROQUETTES

Looks beautiful and Gorgeous isn't it......., Let's see what's its all about then, go on read ....,

INGREDIENTS:
1 to 1 and 1/2 Cup Cooked Rice
1/4 cup of peas
A few spring onions
1 small carrot
4 French beans
A few sprigs of Coriander leaves
1 or 2 tbsp of Lemon juice
2 to 3 Green chillies
A few curry leaves (optional)
1 tsp Black Mustard seeds
1/2 tsp of Coriander powder
1/4 tsp of Cumin powder
1/2 tsp of Turmeric
Salt as required
2 tbsp of oil

FOR THE COVERING
250 gms of Potatoes ( Increase potatoes if you wish)
3 to 4 tbsp of Corn flour (Increase as you wish)
1/2 tsp of Chilli powder
1tsp of Salt
Extra Oil for toasting

METHOD:
It's a simple recipe, nothing extraordinary.
First of all wash your potatoes and pressure cook them to 1 whistle, this would have made them quite soft, once it is cool take out the potatoes, peel the skin off and set aside to cool, as it will still very warm inside. Meanwhile take 2 tbsp of oil heat it in a wok then add the mustard seeds, after they splutter add chopped green chillies saute them for a minute, till they change colour, then add finely chopped, carrots, beans and then the peas sprinkle a little water, close a lid and keep it in a low flame until it is well cooked, check now and again so that they don't stick to the bottom of the kadai, sprinkle water if necessary, Once you know the veggies are well cooked add the chopped spring onions, and all the masala powders  mentioned above, Saute them for few minutes once they all soften up add Cooked Rice, mix well mash up the rice a little bit , then add Chopped fresh coriander leaves and lemon juice as per your taste with salt as required mix well and  set it aside to cool.

Now your filling is ready. Next is your covering.. how to go about it, well reading the Ingredients I think you know what I have done.
I have just given a approximate on potatoes, Increase or decrease according to your filling you have made.
Once the peeled potatoes are cool, mash them nicely until soft to this add salt, chilli powder and corn flour to make it into a firm dough, use Corn flour as necessary, I did not use too much as I wanted the potatoes to retain their taste, too much corn flour might change the texture!, Using less corn flour might be a bit of a problem, as the dough might be little bit sticky and difficult to handle but once you know what you are doing it is easy to shape them up, but they might be quite fragile to handle, so do be careful.
Once the dough is ready make small rounds put a 2 to 3 tbsp of stuffing press the ends nicely so they don't break up anywhere, and join them as shown in the picture, roll it on a flat surface so the covering is equally distributed then fry it on a Tawa/Girdle with tsp of oil and roast them to a golden brown colour, serve them with few salad leaves and sauces of choices.

FEW VARIATIONS: If you want you can make it round croquettes and deep fry them in oil.
You can make a Maida/plain flour or Corn flour dip (ie, make a paste of one of the flours) Dip the croquettes into the flour and then roll it on bread crumbs and then either deep fry them or grill them on a stove top or grill them in a oven, change as you wish.
Some children are picky to eat rice, I think this would be quite an interesting one for them to enjoy.
If you do not want rice at all for yourself then just add more vegetables which would be a fantastic meal in itself.
Have an other look at my Crispy Rice stuffed Croquettes

c u soon with an other recipe hope you all enjoyed it.
I would like to send this to Priya of Now serving who is hosting two event, One Fast food not fat food and her other event started by Pari of Food delicious - Only Fusion Recipe.

The post Crispy Rice Stuffed Croquettes appeared first on My Veg Fare.

Here is how the recipe goes.....

DHINGRI MUTTER

INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger

METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.

Then add  all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.

I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food. 

The post Dhingri Mutter appeared first on My Veg Fare.

My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, maybe you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more details about this subject.

Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkaloid poisoning called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them.  So, what is this green colour in potatoes, they are nothing but actually chlorophyll which is harmless but, it is said that the chlorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels.  Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sprouts should also not be consumed as they also have concentrated solanine.
Check out these websites for more information on potatoes:

 

• 1/2 Kg New potatoes
• 1/2 cup fresh Green Peas (optional)
• 2 Onions medium sized
• Coriander leaves to garnish
• salt as required
• oil for tempering and roasting the masala
• 1/4 Cup milk (optional)

• 1 tbsp chopped onion
• 2 tbsp chopped coriander leaves
• 2 cloves of Garlic
• 1 tsp of Coriander seeds
• 1 tbsp Dharia dal/Hurigadale/chutney dal
• 1 tsp of poppy seeds
• 4 to 5 green chillies
• 3 tbsp of fresh coconut
• 1'' cinnamon
• 2 cloves
• 1 Marati moggu
• 1" Ginger
• 1/8 th tsp Saunf (Aniseeds)

• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• few curry leaves
• 1/4tsp turmeric powder
• oil for tempering and roasting

1. Pressure cook the potatoes once cooled peel off the skin and cut them into four's are mash them a little bit,
2. Meanwhile, In a wok, with a tsp of oil, fry cinnamon, cloves, Marati Moggu, Saunf and Poppy seeds fry well then add chutney Dal, Green Chillies, Coriander leaves, Garlic cloves, and fresh coconut fry them too, just for 1 or 2 minutes take out and allow them to cool.
3. Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
4. In the same wok, add 2 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent. If you are adding Green peas add it at this stage and cook it.
5. Then add the lightly mashed potatoes and the masala gravy and with enough water so the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening,
6. Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't get curdled up.
7. Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas

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