Matar Chivda (Beaten rice with green peas)

 

Quite often I prepare poha for breakfast, it is easy to make and is delicious. I got an urge to try matar chivda and was surprised at the flavour and taste that resulted.

Ingredients

1 cup medium thickness beaten rice

2 tbsps milk

3 tbsps water

Salt to taste

1 /2 tsps sugar

1 tbsp oil

1/8 tsp mustard seeds

 ¼ tsp cumin seeds

1 tsp ginger garlic paste

A few curry leaves

2 tbspa roasted peanuts

½ cup cooked green peas (cook in salted boiling water for 5 minutes and drain)

1 tsp lemon juice

2 tbsps grated coconut to garnish

Instruction

-          Wash the beaten rice in water, drain the water, add the milk and water, salt and sugar, cover and set aside for about 20 minutes.

-          Heat oil in a thick bottomed pan, add mustard seeds. When they splutter, add cumin seeds, curry leaves, and ginger garlic paste. Keep stirring till the ginger garlic paste turns light brown.

-         Now add the roasted peanuts and cooked green peas. Stir well and mix in the soaked beaten rice. Check for salt and add more if needed.

-          Remove from fire after two minutes and mix in the lemon juice. Garnish with grated coconut while serving.

Tender Jackfruit Thoran

 

Ingredients

2 cups finely cut tender jackfruit chunks that have been skinned and pressure cooked for 4 minutes

Salt to taste

1 tbsp oil

¼  tsp mustard seeds

1 red chilli broken to pieces

1 tbsp finely cut onion

A few curry leaves

To grind

¾ cup grated coconut

1/3 tsp turmeric powder

¼ tsp red chilli powder

½ tsp cumin seeds

3 flakes of garlic

Instruction

-          When I get a tender jackfruit I skin it, cut into big chunks and pressure cook for 4 minutes with a little water. The water is then drained and the jackfruit pieces are refrigerated to be used in various preparations. They stay fresh for up to a week.

-          For making thoran, a few of these pieces are cut into very fine pieces.

-          Grind all the masalas with the grated coconut and keep aside.

-          Heat oil with the mustard seeds, when they splutter, add the broken red chilli pieces, then the curry leaves and cut onion, keep stirring.

-          When the onion turns brown, add the cut jackfruit, salt, sprinkle some water and keep on low flame for 3 to 4 minutes, then add the ground coconut and cover.

-          After two minutes, open, stir nicely and remove from fire. Serve with steamed rice and dal.