Spicy Peas -Tomato Soup

How about having some freshly prepared Soup? 
It is cold and rainy season here. Having some thing hot and a bit spicy soup really makes you happy. Soups are always refreshing and a kind of energizing drink.

There are varieties of soups and each one can just prepare using their creation. Creating something healthy is really a good habit too. Definitely not much of cream/cheese is not allowed in my cooking. I am not that fond of these things either. Thats why I can say there are different ways of preparing dishes. I am not blamming any one here. It is your creation and just go ahead do what ever you thought of.
It is a rainy season here and the weather is getting cold and cold. How about having some Tomato and peas soup? It is an easy, healthy and quick dish that anyone can easily prepare and enjoy.
I have just used some peas tomato and spice like pepper and clove. Little milk is added to it.
Lets see some benefits of having peas in our diet.
Green Peas are rich nutritious legumes/vegetables rich in minerals, vitamins and anti oxidants. Tender peas is said to be low in calories. They have no cholesterol and they contain good amount of soluble and in soluble fiber. They are rich in minerals like protein, folic acid, calcium, iron, copper, zinc and manganese. They do contain Vitamin C and it is a powerful natural water sooluble anti oxidant. They do help the human body to develop resistance power. against infections and inflammations. Vitamin A which is essential nutrient required for maintaining healthy membranes, skin an deye sight. Garden peas are rich source of Vitamin K. that helps in bone mass building function.
Let us see the recipe:

Things Needed :

Tomato : 1
Fresh/Frozen peas : 1 Cup. (100 grams)
Peppar pods : 4 to 5 pods
Clove : 1
Ginger : 1/2 Teaspoon (Grated)
Salt : To taste
Coriander leaves : 2 to 3 Tablespoons
Turmeric powder : a pinch
Boiled milk. : 1 Cup
Water : 2 to 3 Cups.

Method :

1. Wash and boil tomatoes for a minute and put off the fire. Let it cool.
2. Remove the outer layer of the tomato and keep it aside.
3. Boil peas with a cup of water for 5 miunutes. It is better to use fresh peas.
4. Let it cool. Put 1 Tablespoon of cooked peas and tomatoes in a mixi jar.
5. Add clove, ginger and little water. Grind it till paste.

6. Put the ground mixture and needed water, salt and turmeric powder.
7. Let it be very watery consistency. Add crushed pepper.

8. Let it boil at least for 3 to 4 minutes. Put off the fire and add boiled milk.
9. Shift this Peas - Tomato Soup to a serving bowl. Add coriander leaves.

10. Serve it when it is piping hot.

Note :

I have used frozen peas. Wash the peas before using it. Boil it nicely. You can use fresh peas if available. (Always better to use fresh peas). You can add little butter and cream. ( optional). I have added fresh milk. Adding more vegetables like carrots, beans potatoes are optional. It taste better.
I have cooked tomato and peas together. (Optional). You can add pudina/mint leaves. It adds to the aroma. You can add some chilly powder, chat masala powder or any spice of your choice.
Time : 10 Minutes
Serves : 3 to 4. 

Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.

4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.

8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.

10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.  

Avalakki Bisi -Bele Baat

Ready to Serve Avalakki Bisibele Baat

Bisibele baath is a full meal dish and it does contain rice, dal, vegetables and spices normally. Bisi means hot, bele is dal and baath is some rice dish. It is well known dish of Karnataka. People just love this dish and prepare using peas or legumes according to the season and the available vegetables or pulses. Bisible baat is anytime favourite dish of many. They do prepare for breakfast, lunch or dinner. It is easy to pack it for office goers or traveling.As I said earlier bisibele baath contain a whole lot of vegetables, dal and rice, the person will not feel hungry for a long time. It does contain loads of minerals, vitamins and carbohydrates. It gives loads of energy.

Here in this recipe of " Avalakki Bisi Bele Baat ", and I have used Awalakki (beaten rice of flattened rice or poha or awal) instead of rice. Some how I do not feel comfortable eating rice in the morning. Avalakki is always light and healthy. There is a little twist in preparing bisibele baat here. Vegetables, dal, Mango chutney (instead of coconut and tamarind) and bisibele baath powder are used. Mango chutney adds to the taste.  .

Let us see some benefits of having dals and legumes or lentils and Avalakki (Poha) in our diet.

Beans or peas or legumes are natural source of protein. They are high in fiber, low in fat and easy to digest. They are also rich in vitamins (A, B, C and E). They contain calcium, iron and potassium. They are rich source of dietary fiber. They help to control blood sugar levels, ease digestion and control high cholesterol.
Avalakki or Poha is packed with iron and eating poha regularly can prevent iron deficiency of anemia. They are good source of Carbohydrates. They are needed to help our body, store energy and perform various other functions. Intake of carbohydrates from healthy source is vital and Avalakki is one of the healthy source. They are good for diabetes. They are also low in gluten.
Avalakki Bisi Bele Baath do not contain any onions or garlic, and we can prepare this dish for any festival or feast, special days or fasting time. It also can be ideal for kitty parties or get together parties.

Things Needed:

To Cook :

Thick Avalakki (Flattened rice or Poha): 2 Cups
Toor Dal : 3/4 Cup.
Peas : 1 Cup
Carrots : 2
Capsicum " 1

Spice :

Bisibele baath powder: 2 to 3 Table spoons
Mango chutney : 1 Small cup
Salt : according to the taste

Seasoning :

Mustard Seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Oil : 2 Table spoons
Ghee : 1 Table spoon
Ingh (Asafoetida): a pinch
Curry leaves : One handful
Cashew Nuts : 2 Table spoons.

Method :

1. Wash and pressure cook toor dal , fresh peas (or frozen) and keep it aside.

2. Wash and cut Carrots and capsicum. Cook carrots and capsicum with little water till they are soft.

3. Prepare mango chutney using 2 to 3 table spoons of cut mango ( I used totapuri ) and 3 table spoons of fresh coconut gratings with 1 green chilly and a pinch of ingh.keep it aside.

4. Wash and soak Avalakki (flattened rice) in 1/2 cup of water.

6. Now keep a big pan on the fire. Put cooked vegetables, cooked dal, peas.
7.Add pinch of turmeric powder and salt. Let it cook for a minute.

8.Add mango chutney and bisibele baat powder. Add 1 cup of water and mix it well. Let it cook nicely for 2 minutes. Stir in between.

 9. Add soaked Avalakki. Mix it well.

10. Now keep a small pan on the fire. Add oil and heat. Add mustard seeds, urid dal and let the mustard splutter.
11. Add cashews and fry nicely till they turn golden brown. Add curry leaves and ingh. Fry them for 10 seconds.

12. Add this seasoning to the avalakki bisibele baat and shift avalakki bisibele baat to a serving bowl.
13. Add a table spoon of ghee and mix it well.

14. Serve with some potato chips and a cup of curd.

Note : 

You can use left over mango chutney but do not use the stale chutney. It may turn food poisoning. Using more vegetables are optional.
Adding onions or garlic is purely optional. You can also use dry peas. (batani or vatana). Wash and soak them for over night or 6 to 8 hours before cooking. You can use tamarind pulp instead of mango chutney. Using more ghee is also an optional.
I have used home made bisibele baat powder. Using MTR or Mayyas bisibele baat powder is an optional. Eat and serve when it is hot. It may turn thick with in small time. Adjust water while cooking.You can use Moong dal instead of Toor dal.
Total time : 40Minutes 
Serves : 4 to 5 .

Recipe for home made bisibele baat powder :

Dry roast one by one all these ingredients on low flame.
1/4 tea spoon of methi seeds, 2 table spoons of coriander seeds, 1 Table spoon of channa dal and urid dal (each 1 spoon), a piece of cinnamon, 4 to  5 cloves and 8 to 10 red chilly. Add curry leaves and ingh. Leave it for cooling and dry grind this roasted spices. Adding 1/2 Tea spoon of poppy seeds while roasting is optional. ( I do not add).

CAPSICUM - PEAS VANGHI BAAT

Capsicum - Peas Vanghi Baat is a rice dish. It is a type of masala mixed vegetable rice. Vanghibaat can be prepared in many ways and using different vegetables. I have used Capsicum and Peas as main vegetables, mixed with home made Vanghibaat powder. Used lemon instead of Tamarind.

 Lets see some benefits of using Capsicum and Peas;
Capsicum is a rich source of vitamin A and C. It also has antioxidant properties. It has blood clotting properties. Capsicum is low in fat, cholesterol and calories. Capsicum extracts help the hair to be strong and thick and prevents the hair fall. One should be very careful while using it since it contain burning sensation. 

Green peas are one of the most nutritious leguminous vegetables, rich in nutrients, minerals and vitamins. Fresh pea pods are excellent source of Folic acid. Peas contain Vitamin A , Vitamin C, Vitamin B and Vitamin K. They are also rich source of anti oxidants, many minerals like calcium. iron, zinc and manganese.

Here is a recipe of simple Capsicum - Peas Vanghi baat. We can have Vanghi baat for breakfast, brunch, lunch or dinner. This Vanghi baat can be prepared during festivals or kitty parties.

Things Needed :

Cooked Rice : 2 Cups.
Home Made Vanghibaat Powder :  2 to 3 Table spoons
Lemon extract : 2 Table spoons
Salt : to taste
Peas : 2 Cup (fresh or frozen)
Capsicum : 1 (Medium sized)
Oil : 2 Table spoons
Ghee : 1 Table spoon
Mustard seeds : 1 Tea spoon
Urid dal : 1 Tea spoon
Ingh : a pinch
Curry leaves: 6 to Leaves
Coriander leaves : 2 Table spoons.

Method :

1. Wash and cut capsicum, curry leaves and coriander leaves.

2. Wash and cook peas in a micro oven or pressure cook . ( if fresh 1 whistle will do).
3. Keep a pan on the fire and put oil.

4. Put mustard seeds and urid dal. Let the mustard seeds splutter.

5. Add curry leaves and ingh to it. Add cut capsicum and fry them nicely till they are bit soft.

6. Add boiled peas and mix it well. Add salt and turmeric powder.

7. Add home made vanghibaat powder and mix it well. Fry on low flame.

8. Now add cooked rice and mix it well. Add a spoon of ghee. Add lemon extract.

9. Mix it nicely and add coriander leaves on the top and shift the ready baat to a serving bowl.

10. Serve this Capsicum -Peas Vanghibaat for a breakfast, brunch, lunch or dinner.

You can pack Capsicum -Peas Vanghibaat  for a lunch box for kids and Office goers.

Note:



You must cook rice earlier and make it cool to use. Rice grains should be separated when its done. If you are using basmati rice use 11/2 cups of water and sona masuri use 2 1/2 of cups of water.(For 1 cup rice). So that you get good grains of rice. You can use green chilly to give a spicy taste. You can also add cut onions while frying capsicum. You can prepare vanghibaat, using long brinjals carrots, beans even cabbage. We can use broken wheat, Medium sized Rava (semolina), Thick variety of flattened rice instead of rice. Using coconut is also purely optional. I haven't used coconut.

To prepare home made vanghi baath powder, dry roast coriander seeds (1 Table spoon), Channa dal, Urid dal (each 2 table spoons), cinnamon a small piece and 4 to 6 cloves, red chilly, curry leaves and ingh. Dry roast them one by one and leave it for cooling and then dry grind. Using just made masala powder adds to the taste.

Time :
Cooking rice :15 minutes
Preparing time : 10 Minutes.
Serves: 4 to 5

Spinach - Peas Palav

Spinach - Peas Palav is full of Spinach.Spinach is full of Iron. Spinach Peas Palav is prepared with Methi, Dil leaves with peas and Basmati rice and some spices. Mint chutney and mint tambuli adds taste to Spinach Palav. Palav is popular rice dish in India and all over the world.

Palav is called, Pulau -Hindi, Sanskrit pulaka and the name must be a Dravidian orgin. Due to the vast spread of the dish, it is called in different names in many languages, like, palou, palov, pilav, polu, polaao (Bengali), pulao/pulv (Hindi-Urdu) etc.

Palav is a rice dish, cooked with seasoned vegetables and a good variety of rice. Especially Basmathi rice go well with Palav. It is easy to prepare, can be done quickly and its one of the favourite dish of many.

Dil weed is a unique perennial herbal plant. This herb contains no cholesterol and low in calories. It contain many anti-oxidants, vitamins and dietary fibers and helps to control cholesterol levels. Fresh dil herb is an excellent source of antioxidant vitamin C. Dil weed is a good source of minerals like copper, potassium, calcium. ,amganese, iron and magnesium.

Methi leaf is highly beneficial for treating poor liver functions. It is also helpful in treating gastic problems and other intestinal issues. Methi Leaf cut down the cholesterol and helps in preventing and treating of type 2 diabetes.

Here is a recipe of Spinach(Methi + Dil) Peas Palav with Mint chutney and Mint Raitha.  This dishes are very good healthy Combo and I am sure every one in the family will surely enjoy eating this Spinach dishes. You can have this palav for lunch or dinner.

Things Needed :

Spinach Palav 

Basmati Rice : 2 Cups
Dil Leaves : 1 Bundle
Methi Leaves : 1 Bundle
Peas : 1 Cup
Green chilly :2
Ginger : 1 Table spoon (Grated)
Clove :2 to 3
Cinnemon : small Piece
Palav Leaf : 1
Cardamom : 2 pods
Garam Masala : 1/2 Tea spoon
Coriander seeds : 1/2 Tea spoon
Coconut : 3 Table spoons
Oil : 2 Table spoons
Ghee : 2 Table spoons
Salt : to taste
Water : 4 Cups

Method :

1. Wash and cut dil leaves and methi leaves and keep it aside.

2. Wash and keep rice aside.
3. Grate coconut and ginger and wash and cut coriander leaves.
4. Dry grind coconut, cloves, cinnemon, coriander seeds and cardamom and keep it aside.
5. Now keep a big pan on the fire and put oil. Put ginger and peas.

6. Fry nicely for1 minute.
7. Add cut leaves and fry it nicely for 2 to 3 minutes.
8. Add ground coconut mixture and washed basmati rice and fry for 3 minutes.

9. Now add salt and mix again and put this fried mixture in the rice cooker or pressure cooker and cook.

10. Add ghee and mix when the Palav is done.

Note : 

You can use any cooking rice remember to add water according the quality of rice. (Sona Masuri 1 = 3, Basmati rice 1 cup rice = 2 cup water. You can add vegetables if you like. You can also use more chilly for spicy taste. Adding ghee increase the taste of the Palav.

Time : 40 minutes
Servings : 5 to 6

Mint Leaves - Coconut Chutney:

Grate coconut and wash and add 1 cup of mint leaves, tamarind, 2 green chilly and salt.

Grind this coconut + mint mixture til paste and shift it to the serving bowl.
Chutney is ready to serve

Mint leaves Raitha.

Fry cleaned and washed mint leaves and 4 to 6 pepper popds in 1/2 tea spoon of ghee nicely.
Add salt and allow it to cool. Grind with little water till paste and put it in a serving bowl. Add a cup of curd and mix it well. Mint Raitha is ready to serve.

Chutney and Raitha
Note :  You must roast mint leaves on low flame. Adding onions with Mint Raitha will adds to the taste. 
Time  : 10 minutes
Serves : 4 to 6