31 May Recipes


1 papaya cut into chunks

1 cup fat free plain yogurt

1/2 cup fresh pineapple chunks

1/2 cup crushed ice

1 tsp coconut extract

1 tsp ground flaxseed


  1. Combine the papaya, yogurt, pineapple, ice, coconut extract, and flaxseed. Process for about 30 seconds, or until smooth and frosty.


1/2 cup carrots, finely grated

1 cup water

1/4 tsp. salt

1/2 cup old fashioned rolled oats

1/3 cup raisins

1 1/2 tsp. ground cinnamon (or less if preferred)

1/2 tsp. Allspice

2 tsp. vanilla extract

1/4 cup walnuts, chopped (plus more for garnish)

1/4 cup crushed pineapple

2 Tbsp. brown sugar (or honey) (plus more for garnish)

1/2 cup milk (cows milk or non dairy option of your choice)


    1. In a small saucepan over medium-high heat, add in the water, the finely grated carrots and salt. Bring to a simmer (this is to cook the carrots a little bit so they aren’t crunchy in your oatmeal).
    2. Once the water comes to a simmer, turn the heat down to medium and stir in the oats, raisins, cinnamon, allspice, vanilla extract, walnuts and crushed pineapple. Simmer the oats for ~3-4minutes, stirring frequently.
    3. Stir in the brown sugar and milk until the oats are creamy and desired consistency of oats is reached. Simmer for another 1-2 minutes to heat milk.
    4. Serve warm and top with more walnuts, cinnamon, brown sugar and a dollop of yogurt.



  1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
  2. Spread on a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 7 minutes. Allow the mixture to cool and then break it into small pieces. Set aside.
  3. Beat together softened cream cheese, granulated sugar, and vanilla.
  4. Fold in the cool whip. Cover and store in the fridge.
  5. Before serving, stir the diced strawberries and sugared pretzels and pecans into the cream cheese mixture.


  • 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds, plus extra to garnish
  • ½ tsp ground turmeric
  • ½ tsp mustard seeds
  • 1 large onion, cut into 8 chunks
  • 2 garlic cloves
  • 675g parsnips, diced
  • 2 plum tomatoes, quartered
  • 2l vegetable stock
  • 1 tbsp lemon juice


  • Heat oven to 220C/fan 200C/gas 7.
  • In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.
  • Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.
  • Spread over a heavy baking sheet, then roast for 30 mins until tender.
  • Spoon into a food processoror liquidiser with 600ml vegetable stock and process until smooth.
  • Pour into a pan with the remaining 600ml vegetable stock, season, then heat until barely simmering.
  • Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.


  • ½cup ragi flour/finger millet flour
  • 1teaspoon sugar
  • ½-1cup luke warm water
  • ghee/oil for making the roti


  1. Mix finger millet flour-sugar with lukewarm water and make a thick batter.  Take care while adding water, do not add all at once. Add ¼ cup at a time and mix to get a not so thick or thin batter.
  2. Heat a Tava/frying pan, Pour a ladle full of batter in the center and spread to make a round roti/pancake.
  3. Dot the edges with ghee, cook thoroughly on both sides over medium heat.
  4. Remove and serve hot with tomato pickle.


  • 2cups water or coconut water
  • 1cup frozen watermelon chunks
  • 1cup frozen pineapple slices
  • 1cup frozen mango slices
  • 1cup frozen strawberry slices


  1. Place the frozen watermelon, pineapple, mango and strawberries in a blender.
  2. Add the water or coconut water and blend until smooth. Serve immediately.


2 apples, your favorite variety

2 tablespoons powdered sugar

2 teaspoons cinnamon


  1. Preheat oven to 200°F (93ºC).
  2. Line two large baking sheets with parchment paper or a silicone baking mat.
  3. Sift powdered sugar into a bowl. Add cinnamon to the powdered sugar and gently whisk to combine.
  4. Thinly slice the apples using a mandoline, to 1/16-inch. Remove the seeds from the individual slices.
  5. Spread the apple slices onto the lined baking sheets making one single layer. About 15 slices should fit on a half sheet pan.
  6. Transfer the cinnamon and sugar mixture into a sifter or strainer. Gently sprinkle each apple slice with a thin coating of the cinnamon sugar mixture.
  7. Turn the apple slices over and sprinkle with the remaining cinnamon-sugar.
  8. Bake for 1 hour, then flip and bake until crisp, an additional 1 hour.
  9. To test the doneness, remove the apples from the oven and allow to rest at room temperature for 5 minutes. If the apples are not crunchy, continue baking in 15-minute increments.
  10. Remove the apples from the baking sheets and allow to cool completely before storing in an airtight container.


  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons white wine vinegar
  • 1 ½ teaspoons grated fresh ginger root
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • 4 (19 ounce) cans garbanzo beans, drained
  • 2 yellow bell peppers, seeded and chopped
  • 1 bunch green onions, thinly sliced
  • ½ cup finely chopped fresh cilantro


  1. In a bowl, crush together the garlic and salt. To prepare the dressing, mix in olive oil, lemon juice, vinegar, ginger, cumin, and cayenne pepper.
  2. In a separate bowl, stir together the garbanzo beans, yellow bell peppers, green onions, and cilantro. Mix in the dressing. Cover, and chill in the refrigerator 8 hours, or overnight.



  • STEP 1

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

  • STEP 2

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

  • STEP 3

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

  • STEP 4

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.


For Cooking Rice

1 heaped cup of rice

¼ teaspoon salt

2 cups water

For Preparing Tamarind Pulp

½ tablespoon tightly packed tamarind

¼ cup hot water

Other Ingredients

2 tablespoons peanut oil – can also use sesame oil or sunflower oil

½ teaspoon mustard seeds

½ teaspoon urad dal

2 tablespoons roasted peanuts or cashews

1 sprig curry leaves or 10 to 12 curry leaves

⅛ teaspoon asafoetida (hing)

1 to 2 dry red chilies

200 grams small to medium sized green or purple brinjal (baingan or vangi or egg plant) – cut in long pieces and soaked in salted water for 15 to 20 minutes

¼ teaspoon turmeric powder

2 to 2.5 tablespoons vangi bath masala powder

salt as per taste

2 tablespoon fresh grated coconut, optional

¼ to ½ teaspoon jaggery powder

2 to 3 tablespoons chopped coriander leaves – optional


  • First soak 1 heaped cup rice in water for 30 minutes. Use any regular rice. I used sona masuri rice.
  • Then pressure cook the rice with 2 cups water, ¼ teaspoon salt for 3 to 4 whistles on a medium flame or for 11 to 12 minutes. You can also cook the rice in a pot. If cooking in a pot, then you may need to add more water.
  • Soak ½ tablespoon tightly packed tamarind in ¼ cup hot water for 20 to 30 minutes.
  • Later squeeze the soaked tamarind in the water to get the tamarind pulp. Strain and keep aside.
  • When the pressure settles down on its own, open the cooker’s lid and fluff the rice.
  • You can allow the rice to cool in the cooker itself or spread rice on a large plate/thali or tray. Allow the cooked rice grains to become warm or cool down. Cover and keep so that the rice grains do not dry out.
  • When the rice is cooking, rinse the brinjals. Remove the crowns of the brinjals and slice them vertically in 4 long pieces. As soon as you chop them, place them in a bowl containing water to which some salt has been added.
  • Do make sure that there is sufficient water covering the brinjals. Allow them to be in the salted water for 15 to 20 minutes.


  • Heat 2 tablespoons peanut oil (can also use sesame oil or sunflower oil) in a pan or kadai.
  • Add ½ teaspoon mustard seeds.
  • Once the mustard seeds begin to crackle, then add ½ teaspoon urad dal.
  • Next add 2 tablespoons roasted peanuts or cashews.
  • Saute till the urad dal becomes golden.
  • Then add 1 to 2 dry red chilies, 1 sprig curry leaves or 10 to 12 curry leaves and ⅛ teaspoon asafoetida (about 2 pinches of asafoetida).
  • Add the brinjals. Just remove the brinjals from the salted water and add in the pan. Be careful as the mixture splutters when adding brinjals.
  • Mix them with the rest of the tempering mixture.
  • Add ¼ teaspoon turmeric powder. Also add salt as per taste.
  • Mix the turmeric powder and salt very well.
  • Cover the pan with a lid and let the brinjals get half-cooked. Do check at intervals. While cooking, if the brinjals start sticking to the pan then add some water. Then cover and cook.
  • Half cook the brinjals.
  • Once they are half done, then add the tamarind pulp.
  • Then add 2 to 2.5 tablespoons vangi bath masala powder.
  • Mix very well and continue to cook without the lid. If the masala along with brinjals start sticking to pan, then add ¼ cup water and continue to cook.
  • Once the brinjals are cooked well, add 2 tablespoons grated coconut and ¼ to ½ teaspoon jaggery powder.
  • Mix again very well. The brinjal masala is thick. But for some moisture you can have a semi gravy consistency in the brinjal masala.
  • Keep the pan down and add rice in two to three parts. Mix gently.
  • Add the next portion of rice and then mix well.
  • Mix gently but very well so that everything is mixed evenly.
  • Serve vangi bath with raita, papads or chips.


  • 12cup orange juice
  • 1mango, peeled, pitted and chopped
  • 1banana, peeled, chopped and frozen
  • 1cup green grape, seedless and cut in half
  • 14inch ginger, peeled and chopped


  1. In a blender, combine orange juice, mango, banana, grapes and gingerroot. Process as directed until smooth.
  2. Options: ground flax seed, protein powder, psyllium seed are all excellent ingredients to add to your smoothie.


2½ oz. fat-free Greek yogurt

½ oz. vanilla protein powder

1 teaspoon unsweetened cocoa powder

½ cup unsweetened almond milk

1 teaspoon vanilla extract

2 tablespoon Stevia to taste

Almonds & berries (optional)


  1. Blend yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.
  2. Place in your freezer or ice cream machine.
  3. If making in the freezer, take the ice cream out after an hour and turn it over gently with a spoon to avoid it becoming one big ice block. Repeat every 30 minutes until the ice cream has the right consistency (it should take about 2 hours total).
  4. When you’re ready to enjoy, take the ice cream out of the freezer 5-10 minutes before you serve it to let it soften up a bit.


  • 1mini seedless watermelon, diced into small cubes (5 cups)
  • 1cantaloupe, diced into small cubes (5 cups)
  • 1honeydew, diced into small cubes (5 cups)
  • 1pineapple, diced into small cubes (3 1/2 cups)
  • 1/3cup honey
  • 1/4cup fresh lime juice
  • 1/4cup chopped fresh mint


  1. Dice fruit (drain of any excess liquid) and add fruit to a large salad bowl. In a jar or bowl whisk together honey, lime juice and mint. Pour over fruit and toss to evenly coat. Serve immediately.



  • STEP 1

Pour the stock into a large pan, bring to the boil, then stir in the curry paste. Add the noodles and cook for 8 mins. Tip in the mushrooms and corn and cook for 2 mins more.

  • STEP 2

Add the salmon to the pan and cook for 3 mins or until cooked through. Remove from the heat and stir in the lime juice, soy sauce and a pinch of sugar. Ladle into 4 bowls and sprinkle over the coriander just before you serve.


  • For the batter:
  • 1 cup Refined flour / maida
  • 1/2 cup Sooji (semolina)
  • 1/4 cup Rice flour
  • 1 1/2 – 2 cups Milk
  • To cook Oil
  • For the filling:
  • 3 cups Coconut / khoya, grated
  • 2 tbsp Sugar / date jaggery
  • 3-4 Green cardamoms


Prepare the filling:

1.In a wok mix grated coconut or khoya with sugar or jaggery and place it over low flame. If making with khoya, add little milk.

2.Add cardamom in it.

3.Keep stirring the mixture till it gets sticky. Keep aside to cool. The process will take 15-20 minutes.

Prepare the patishapta:

1.Take maida, sooji and rice flour in a bowl.

2.Add milk. Mix it carefully not making any lumps. Keep the mixture for half an hour.

3.Heat the non stick pan. Put a little oil. Pour a thin layer of the mixture on it and spread it quickly with the laddle.

4.Put the filling lengthwise at the center of it and roll it. Wait till the colour is light brown.

5.Place it on the plate. Serve hot or cold.

6.You can pour condensed milk over it before serving.


1 avocado peeled and pitted

10-12 strawberries

1 cup blueberries

½ cup plain yogurt or Vanilla yogurt

2 tablespoon Maple Syrup or as required ((optional))

½ cup ice cubes ((optional))


  • Place all the ingredients into blender and blend on high speed until smooth and creamy.
  • Pour the smoothie into glasses and serve immediately.


  • 2large ripe pears
  • 1/4tsp ground cinnamon
  • 2tsp honey
  • 1/4cup crushed walnuts
  • optional yogurt or frozen yogurt


  1. Preheat the oven to 350F.
  2. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).
  3. Using a measuring spoon or melon baller, scoop out the seeds.
  4. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.
  5. Bake in the oven 30 minutes. Remove, let cool and enjoy!


  • 1/4 cup cooked couscous (we had leftovers from the other night!)
  • a few large handfuls of spinach
  • 1/2 cup cooked edamame, chilled
  • 1 small avocado, diced
  • 1 large cooked beet, chilled and chopped into small pieces
  • 1/4 of a red cabbage, diced

For the dressing:

  • Juice from 1 lime
  • 2 TBS extra virgin olive oil
  • 1/4 cup cilantro, diced
  • 1 TBS honey


Feta cheese crumbles


  • In a large bowl combine all salad ingredients and set aside.
  • Whisk together all ingredients and drizzle over salad. Serve with a glass of your favorite house wine and some crusty bread.



  • STEP 1 Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
  • STEP 2 Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.


  • 1 bunch of dhekia xaak or edible ferns.
  • 1 potato
  • 1/4 cup of black chickpeas
  •  2 green chillies, chopped
  • 1 onion, chopped
  • 1/2 tsp turmeric powder
  •  2 tbsp mustard oil
  • salt to taste


  1. Wash dhekia under running water.
  2. Cut off the hard stems. Keep only the tender parts.
  3. Chop the dhekia xaak. Keep aside.
  4. Peel potato and cut into pieces. Keep aside
  5. Soak black chickpeas overnight. Drain and keep aside.
  6. In a pan heat oil. Add chopped onions. When crackling add turmeric powder.
  7. Add potato pieces and chickpeas. Fry for 4-6 minutes.
  8. Add chopped green chillies and chopped dhekia xaak.
  9. Add salt.
  10. Cook till potatoes, chickpeas and dhekia xaak become soft and tender by covering the pan in low heat.
  11. Remove from heat.
  12. Serve as a side dish with steamed rice.


1 medium banana

1 cup baby spinach

½ cup low-fat plain Greek yogurt

½ cup nonfat milk

6 frozen strawberries

1 tablespoon flaxseeds


Puree banana, spinach, yogurt, milk, strawberries and flaxseeds in a blender until smooth.



  1. Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicerto cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
  2. Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
  3. Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutesuntil crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.




  1. Preheat the oven to 300 degrees F. Line several baking sheets with parchment paper and set aside. Use a mandolin slicerto cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.
  2. Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top. Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.
  3. Sprinkle the chips lightly with Diamond Crystal® Kosher Salt. Bake for 20-25 minutesuntil crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the chips to a bowl, or plastic bag to store. If you happen to find a few chips with soft centers, pop them back in the oven for about 5 minutes.




  • STEP 1 Heat 2 tbsp rapeseed oil in a large saucepanand then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
  • STEP 2 Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
  • STEP 3 Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
  • STEP 4Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
  • STEP 5Carefully transfer to a blenderand blitz until smooth.
  • STEP 6Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.


Veggies For Undhiyu

150 grams surti papdi or a mix of surti papdi and valor papdi or 2 cups chopped surti papdi

½ to ⅔ cup fresh pigeon peas (fresh tuvar) – optional

100 grams small baingan (brinjals or aubergine) or 8 to 10 small baingan

150 to 200 grams baby potatoes or 10 to 12 potatoes

100 grams sweet potato or 1 medium sweet potato

100 grams raw unripe banana or 1 medium sized raw banana

150 grams purple yam (kand) or about 1.5 to 2 cups chopped purple yam

For Methi Muthia

1 cup tightly packed methi leaves (fresh fenugreek leaves) – finely chopped

1 pinch of baking soda

1 cup besan (gram flour)

1 teaspoon sesame seeds

1 tablespoon ginger + green chili paste or ½ inch ginger + 2 to 3 green chilies – crushed to a paste in mortar-pestle

¼ teaspoon turmeric powder

¼ teaspoon red chili powder

½ teaspoon cumin powder

½ teaspoon Coriander Powder

½ tablespoon oil

¾ to 1 teaspoon sugar or add as required

½ teaspoon salt or add as required

1 tablespoon lemon juice

1 to 1.5 tablespoon water or as required

For Green Masala

½ cup tightly packed grated coconut

3 tablespoon finely chopped coriander leaves or ¼ cup finely chopped coriander leaves

2 tablespoon sesame seeds

½ tablespoon ginger paste or 1 to 1.5 inch ginger crushed to a paste in mortar-pestle

½ tablespoon garlic paste or green garlic chives paste or 8 to 10 garlic crushed to a paste in mortar-pestle

½ tablespoon green chili paste or 2 to 3 green chilies crushed to a paste in mortar-pestle

¼ to ½ teaspoon turmeric powder

½ teaspoon red chili powder

3 teaspoons Coriander Powder

2 teaspoon cumin powder

1 tablespoon lemon juice

1 tablespoon sugar or add as per taste

¾ to 1 teaspoon salt or add as required

For Tempering Undhiyu

½ teaspoon ajwain (carom seeds)

½ teaspoon cumin seeds

⅛ teaspoon asafoetida (hing) or 2 to 3 pinches of asafoetida

½ cup water

4 to 5 tablespoon sesame oil or peanut oil or any oil


1 large peach

about 200 g/ 7 oz/ 1 cup blueberries

500 ml/ 17 fl.oz/ 2 cups regular or nut milk Note 1

25 g/ 4 tablespoons/ ¼ cup oats

honey maple syrup, stevia or xylitol, optional and to taste


  1. Chop the peach. Place in the food processor/blender.
  2. Add blueberries, milk, oats, and some sweetener.
  3. Blend until smooth.
  4. Check if the smoothie is sweet enough for you. Add more sweetener, if necessary. Serve immediately.



  • 1 sweet potato or yam, scrubbed and dried
  • 1/4 cup plain or vanilla yogurt
  • 1 tablespoon pure maple syrup
  • 2 tablespoons chopped nuts (walnuts, cashews, almonds, etc)


  1. Heat the oven to 375°F. Pierce the sweet potato several times with the tines of a fork. Place the sweet potato inside a loose nest of foil. Bake until tender when pierced with the tip of a paring knife, 40 to 50 minutes. Remove them from the oven and let them cool enough to handle.
  2. → Make-Ahead Tip: One or more sweet potatoes can be cooked ahead of time and kept refrigerated for about 5 days. See Recipe Notes for reheating instructions.
  3. Open the sweet potato across the top, pushing the flesh slightly so it rises out of the skin. Spoon on the yogurt, then the syrup. Sprinkle with nuts, and serve.


  • 1lb fresh strawberries, chopped
  • 1lb chopped fresh pineapple,
  • 12oz fresh blueberries
  • 12oz red grapes, sliced into halves
  • 4kiwis, peeled and chopped
  • 3mandarin oranges*
  • 2bananas, sliced (optional)

Honey Lime Dressing

  • 1/4cup honey
  • 2tsp lime zest (zest of 2 medium limes)
  • 1 1/2Tbsp fresh lime juice


  1. Add all fruit to a large mixing bowl.
  2. In a small mixing bowl, whisk together they honey, lime zest and lime juice.
  3. Pour over fruit and toss to evenly coat, serve immediately



  • STEP 1 Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  • STEP 2 Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.


To Be Ground

1 medium onion – chopped, 75 grams or ½ cup chopped onions

½ teaspoon chopped ginger or ½ inch ginger, chopped

1 teaspoon chopped garlic

2 green chilies – chopped

1 cup green peas – 150 grams

Other Ingredients

2 tablespoons mustard oil

1 medium potato or 100 grams or ¾ cup chopped potato cubes

1 tej patta (indian bay leaf)

3 cloves

½ teaspoon cumin seeds

1 medium tomato finely chopped or 5 grams or ⅓ cup finely chopped tomatoes

1 pinch asafoetida (hing)

¼ teaspoon turmeric powder

½ teaspoon kashmiri red chili powder

½ teaspoon Coriander Powder

3 tablespoons chopped coriander leaves

1.5 to 2 cups water or add as required

¼ to ½ teaspoon Garam Masala

2 tablespoons chopped coriander leaves


Preparing Onion Paste

  • In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and 2 green chilies (chopped).
  • Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep aside.
  • In the same grinder jar, add 1 cup matar (green peas). Grind to a coarse paste. Do not add any water while grinding. Keep aside.

Sautéing Potatoes

  • Take 2 tablespoons mustard oil in a pan and heat till it begins to smoke. Lower the flame and add ¾ cup chopped potato cubes.
  • Begin to saute the potatoes on a low to medium flame. Saute till the potatoes are golden. Remove on kitchen paper towels. Keep aside.

Making Matar Ka Nimona

  • In the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
  • Now add the ground onion paste. Mix well and begin to saute stirring often.
  • Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
  • Now add ⅓ cup finely chopped tomatoes. Mix well and begin to saute the tomatoes.
  • Saute till the tomatoes soften and become mushy.
  • Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
  • Mix the spice powders very well with the onion-tomato mixture.
  • Now add the coarsely ground fresh peas.
  • Mix the peas with the rest of the onion-tomato masala. Stirring often saute for 2 minutes.
  • Then add 3 tablespoons chopped coriander leaves. Mix again.
  • Add 1.5 to 2 cups water. You can add less or more water as required.
  • Season with salt. Mix very well.
  • Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.
  • In between do check and stir. If the water looks less, you can add some more water.
  • If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve with rice, you can add slightly more water.
  • Once the gravy is done, you will see oil floating on top and the matar will be cooked.
  • Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Mix very well and cook for a minute.
  • Lastly add 2 tablespoons chopped coriander leaves. Mix well.
  • Serve matar nimona hot with rotis, pooris or steamed rice.
  • While serving you can garnish with some coriander leaves. Some lemon wedges can also be served with matar ka nimona.


  • 1bunch cilantro
  • 1cucumber, cut into pieces, no need to peel
  • 1lime, juiced
  • ½finger length ginger, no need to peel
  • 5pieces littlepineapple


  • In a vitamix, combine cilantro, cucumber, lime juice (and a little water if needed to help blend)
  • Blend in ginger and pineapple until smooth
  • Pour into a big glass
  • Sip slowly like wine, to help with digestion