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Friday, October 7, 2016

Makhana Malai Matar ( Navratri special No-onion No-garlic recipe)

Sattvik food has it's own health benefits. It detoxifies the body and improves one's stamina. At times, it is often referred to as the yogic diet as it is the preferred diet of ascetics who can endure long periods of meditation without food and water. To enable the body to adjust to such extreme conditions, it needs to be brought to a state of balance by following pure eating habits. Because the emphasis is more on the seasonal produce, ghee, nuts, whole grains and dairy products, consuming a Sattvik diet ensures that less amount of preservatives make their way into the body.

While it is tough to make the switch for people who are used to non-vegetarian food on a regular basis, one must try and adopt a Sattvik diet on certain days of the month. It is best when done on a periodic basis and also in moderation. The 'Kartika' and 'Margasira' months in the Odia calendar offers have earmarked days when one has to stick to a Sattvik diet. On these days, the usual dishes prepared in most Odia homes are Dalma (dal with vegetables), sagaw bhaja (stir fried green leafy vegetable), khatta ( sweet tangy chutney) and a few stir fried vegetables like raw banana, yam, radish or drumsticks . No onion or garlic is used in any of these preparations.

However, it sometimes happen that guests do come over on such days. And it becomes necessary to cook some universally accepted dishes for them. Especially for those folks who prefer North Indian food. This 'Makhana Malai Matar' is one such light gravy based dish that goes well with puris or rotis.

Read on for the recipe -

















Preparation Time- 20 mins

Ingredients -


  • 1 cup Makhana / puffed Fox-nuts
  • 1/3 cup green peas
  • 1/4 cup Malai or cream
  • 1 tsp Kasuri methi
  • 2 pinch garam masala (optional)
  • 2 pinch turmeric
  • 2 tsp ghee ( use oil if you prefer )
  • salt to taste


For the gravy -


  • 1/2 inch finely chopped ginger
  • 3 tsp chopped coriander stems
  • 2 dry red chilis (less spicy)
  • 1 green cardamom
  • 1 inch cinnamon
  • 2-3 cloves
  • 1 medium sized tomato
  • 7 cashews ( soaked for 1-2 hours )
  • 1 tsp oil
  • a pinch of salt

Preparation - Heat 1 tsp of ghee in a pan. Add the Makhana and roast to a golden. Remove and keep aside.

Add 1 tsp oil to a wok. Add the whole spices and chilis. Wait for 20 seconds. Once fragrant, throw in the ginger and chopped coriander stem. Fry for 2-3 mins or till the raw smell of ginger goes off.

Finally add the tomato and sprinkle the salt over it. Cover for 2 mins to soften a bit. Once the tomatoes are mushy, add the cashews and fry for 1 minute. Remove from flame and keep aside.

Transfer to a blender jar once it has cooled down. Add 1/5 cup of warm water and blend into a smooth paste.

Cooking - Heat the remaining ghee in the wok. Throw in the green peas. Fry then for 2-3 mins.

Then add the masala paste and cook till the oil separates. 

Add 1 cup of warm water, turmeric, garam masala and Kasuri methi. Adjust the salt. Bring to a slow boil.

Let it simmer for a while before adding the malai or cream. 

Add the roasted Makhana just before switching off the flame.

Serve hot with rotis or puris. Goes well even with jeera rice.
































For more recipes without onion and garlic check here -







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