Category Archives: Peas

Khatkhate~An Exotic Goan Vegetable Stew

One of the famous dishes in Goa, vegetarian dishes in Goa is Khatkhate.


It’s fusion of vegetables that are cooked and served in the typical masala in Goa.  Khatkhate is a typical Saraswat Bharamin Community preparation served at pujas, weddings etc.

The preparation involves using veggies like radish, turnip, pumpkin, sweet potato, potatoes, corn; drumsticks in coconut gravy (use what you can lay your hands on).  Soy as coconut is called and mind you Goans when they say “Soy” they mean freshly grated coconut. The ingredient that you need to get used to is triphal or tephal or Sichuan pepper which has a unique taste and lends an aroma and taste that you need to get used too.

You either love Khatkhate or hate it.

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Corn Upit

As a child I have stayed in rented places always. Pappa used be transferred after every 3 years and we used to shift bases. I love that life too. It was new friends, new beginnings and a new house.

One such house I remember when I was small we had a lot of garden place we had marigold (my rapt students who used see the end of my stick if they did not pay attention to teacher J ) and we had corn planted, there were groundnuts too but then some creature ate them up at night. Must have been rats.

Anyway we had had a bumper crop of corn and Amma had made Corn Upit. I do not remember how that tasted but I remember Amma and the maid sitting and grating corn.

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Jowar Rava Idli~Diabetic Friendly


My father-in-law is diabetic so we have been careful of his diet, but these days we have to be a bit more careful so cooking at home have undergone a sea change. The occasional batata chalega, cake okay has come down. The extra sugar does show up on his next blood sugar readings.

What is diabetics? What is reason for the increase in blood sugar? What are the side-effects? These questions I have tried answering here do check it out.

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Vegetable Jalfrezi

Vegetable Jalfrize

Vegetable Jalfrize

Many a times we order Vegetable Jalfrezi especially if we have a party. Somehow we all love the mixture of vegetable and the beautiful gravy that goes with it.

The other day in a cleaning spree I found this recipe. I had copied this recipe ages ago when we were still in the stage where recipes were copied or xeroxed and not scanned or downloaded or bookmarked, from one of the cookbooks I do not know which one please let me know if this jogs your memory and  I will update the source name).

It suited my purpose as it was close to lunch time and I had a little cauliflower, 1 carrot, ½ capsicums, no French beans basically you can add and remove the veggies at hand!

The original recipe asked for grated paneer since I did not have any I used milk with a little salt added to it. It also asked for baking but I skipped that too but the jalfrezi was awesome!

This goes down in my to do list for the next party we host that is in May for Apeksha’s Birthday!

This is my Blogging Marathon entry for the month long Marathon under the theme” Occasions”!

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Peas Caulifower and Paneer Pull Apart ~Knead to Bake

 Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!
Bread baking is a skill  and I hit panic buttons, due to the fact that yeast and I are not so good friends.
 So when Aparna said she is starting a group that is baking 12 breads down the year I thought I will tag along. Hopefully I will make friends with yeast finally.
This is the February challenge and I am very late posting it but then I went to Ahemadabad for“The Blogging Marathon #25 Meet” and so was delayed.  Had a rocking time there but now I realize that I have not done tons and tons of work here. So will keep posting now hopefully regularly.
I made this copy cat pull apart. The idea for the filling is from here and the basic bread dough is from here. I have made this pull apart in the past here is what I had done. Like I have said since I did not want the apple-cart disturbed I decided to us the same recipe for present. If empty platters and the impatience on the part of the girls is any indication I was successful.
o don your aprons and pull up your sleeves gals as we are baking bread a
Peas, Cauliflower and Paneer Pull Apart


For the Bread:

·       3 cups all purpose flour or Maida
·       1 ¼ tsp salt
·       1cup warm water
·       1 tblspn sugar
·        2 tsp yeast
·       2 tblspn oil
·       7 flakes garlic

For the filling:

·       1 ½ cup green peas
·       2-3 florets of cauliflower
·       ¼ cup coriander
·       15-20  mint
·       1 green chilli
·       2 tblspn oil
·        8-10 garlic flakes
·       1 small onion, finely chopped
·       1 tsp pav bhaji masala
·       2 cups paneer, finely grated

·       Salt to taste

Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!


For the bread:

·       In a bowl, take warm water, sugar and yeast. Let it stand till it froths.
·       Add the remaining ingredients to it and start making dough.
·       When all the flour has been absorbed, knead it for 10 minutes or until it is smooth and elastic. It should not be sticky or tacky. If it is, add 1 TBSP flour at a time and knead it.
·       Place in an oiled bowl and turn it once to coat all the sides. Cover and let rise in a warm place.
·       About 45 minutes to an hour or till double in bulk. As the dough is rising make the filling. Here is what you do.

For the Filling:

·       Coarse crush the peas and the cauliflower with the green chilli, coriander and mint. Set aside.
·       In a thick pan heat the oil and sauté the crushed garlic.
·       Add the finely chopped onion and sauté for a few minutes till the onion becomes transparent.
·       Add the crushed peas mixture, salt and pav bhaji masala. Fry till the mixture gives a delicious aroma.
·       Switch off the gas and add paneer. Stir to mix well. Check for seasonings and adjust.

To assemble:

·       line a 9 X 5 loaf pan with aluminium foil.  Leave an overhang so that you can lift the loaf as soon as it is done.
·       Coat the bottom and sides of the foil with oil. Set aside.
·       When the dough has doubled, punch it down on a lightly floured or greased surface. Divide the dough into 12 or 14 small portions.
·       Keep the loaf pan so that the pan is sitting on the shorter edge. Take one dough ball and flatten it to about 1/2 ” thick to any shape a rough oval will be fine. Repeat with the remaining dough balls.
·       Place one dough ball in the pan, top it with little bit of the paste and spread it evenly to coat all the dough balls.
·       Stack the flattened dough balls in the pan and when done, place the loaf pan correctly. Spread the remaining paste if any on the top.
·       The dough will not fill the pan but that is okay. It will get full after the final rise.
·       Cover loosely with oiled plastic wrap and let it rise till the dough is double or it touches the rim of the loaf pan. About 45 minutes to an hour.

To Bake:

·       Towards the end of the rise time, preheat the oven to 180ᵒC (recommended is 190ᵒC but I do not have that setting). Bake for 35 minutes.
·       Cool in the pan for 5 minutes and then holding the overhang, remove it and place on the wire rack to cool completely.
·       Pull the bread when completely cool.
Peas, Cauliflower and Paneer Pull Apart!

Peas, Cauliflower and Paneer Pull Apart!

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

Usali the Goan Way

I have been living in Goa for many years but still one article that was printed in the Times of India was an eye-opener.
The author of the article was Melinda Pereira Kamat and she wrote about The Perfect Usali, in case you are interested it is featured in the Times of India, Goa edition on Tuesday, July 13, 2010.  I was supposed to scan and post it here but… hope will do so in near future. 
Till I read this article my view about usal or usali was that it is made in Karnataka and Maharashtra/Gujarat and the method that I followed was about similar to what my mother and MIL made. That is it has garlic and onion for Kaku (my MIL) made it that way and it had coriander and coconut ground for Amma. So I had mixed both and made my usal.

Melinda says that Usail or Usali is a pure vegetarian dish prepared from either pulses, bamboo shoots, crushed jackfruit seeds, banana flowers, bread fruit, raw banana or tubers like sweet potato, suran, kadoo karande, godd karande, Asiatic yam, etc. no onion, no garlic.
Again she has described different varieties and ways of making the same dish in the same article. The small Goa has varied ways of making usali.
So can you keep away the Mad Scientist after reading this? The recipe was at the back of my mine from the time I read it and I finally made it now.
Like I have said The Goan way of making usali is different, for one they use a mixture of pulses and it is sweetish, no garlic or onion, there is an addition of boiled sweet potato or potato which gives it a distinct flavour.  There is a predominant use of moong as it is light for digestion. The whole dish is favored in the month of Shravan for fish and chicken is generally avoided by the Hindus.
Here is one of her recipes adapted for I have used onion (forgot I was not to use it and it was chopped to go in the daal). The green peas were a last minute addition as they would have to be binned else.
2 cups mixed pulses (I have used moong sprouted and kulith)
1 cup green peas (optional)
1 onion chopped roughly (this is a forgot item not in the original recipe)
1 sweet potato boiled (I used 3 small)
2 tblsp thick tamarind juice
2 tsp hing/asafetida powder
2 tsp mustard
Green chilies slit
Curry leaves
5 peppercorns
2 cloves
½ tsp coriander powder
1 tsp jeera/cumin powder

1.    Pressure cook the kulith soaked overnight for 4-5 whistles with enough water. (Yes it takes a long time to cook). Let the pressure down naturally.
2.    Strain the kulith seeds and water. Reserve the water for making rasam.
3.    In a kadhai/wok heat oil and splutter the mustard, add hing/asafetida, green chillies and curry leaves give a quick stir. Tip the onions and stir fry till translucent (if using).
4.    Meanwhile you can peel the sweet potato and cube them (I don’t peel them). Coarse grind the pepper, cloves.
5.    Add the moong and cook till the moong is cooked add the kulith and the peas. Stir cook covered for about 3 minutes. As I prefer to cook it on the stove and not in the pressure cooker. You can cook it in the cooker if feel like it..
6.    Add the tamarind juice, jaggery, salt, masalas and the sweet potato. Use more water from the kulith if you feel the usali is dry.
7.    Cook on low flame till the aroma fills the kitchen and spills over to the other rooms and draws in your family to check what you are cooking.
8.    Serve hot. We had it with rotis but you can serve it with rice also.

The usali in Goa that I have eaten are generally dry dishes. You can keep some water for the gravy if you so desire.

Sending this to Vardhini’s  Event Healthy Diet Vegetarian Side Dishes started off by Priya 


Peas Payasa / Kheer

Like I said in my last post here I will try Payasa/Kheer made out of peas.
Since it was Pappa’s birthday yesterday i.e. the 29th Jan this virtual Payasa/Kheer is for him.

 I am sure I will hear complaints that it is not sufficient but then Pappa you have to come down to Goa for this or make it yourself. Here is the recipe for you!!

1 cup green peas (I used fresh)
3 cups milk
¼ cup sugar (adjust as per taste)
2-3 green cardamom, ground
A thick bottomed kadhai/wok
A spoon to stir (Amitabh Bachhan is fine)
Your blender or mixer
1.     Wash the green peas and drain them in a sieve.
2.     Put the milk in a thick bottomed kadhai/wok and put it on the gas on low flame. Stir occasionally bring down to ½ the original quantity.
3.     Now add the sugar and peas and let it boil till the peas are well cooked.
4.     Now let the whole thing cool fully. (This is important).
5.     Transfer the contents to the mixer in case your hand held one is not working and grind the peas to your satisfaction.
6.      Boil it for a few minutes after transferring it back to the kadhai/wok and add the cardamom powder.
7.     Serve chilled.
P.S. I felt it will be easier if you ground the peas   first. Fine will be better you will not have the peels in your mouth. Otherwise yummy.

Happy Birthday Pappa!!
Linking this to Taste of Pearl City’s Anyone Can Cook Series 40
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