Green-peas-turmeric-curry

Green Peas Turmeric Curry or Matar Kachhi Haldi Sabzi

Green-peas-turmeric-curry

Matar Kachhi Haldi Sabzi or Green Peas Turmeric Curry is a winter speciality from Rajasthan. The memory of matar kachhi haldi sabzi recipe goes back to my last year’s visit to Rajasthan, they have an amazing colorful culture and cuisine. I learn’t this recipe from a cook of the hotel we stayed in Jodhpur, who used to serve us with authentic Rajasthani dishes. This dish is winter delicacy; turmeric rhizomes with many health benefits like anti-inflammatory, antiseptic properties are harvested during winter and used in many tasty dishes. Green peas is another such veggies mainly seen during winters. This curry has a strong flavor of turmeric and not much frill’s in masala. It’s pretty simple recipe which goes well with any Indian flat bread.

If you are interested in using fresh turmeric in other dishes, I have few recipes like turmeric saffron milk, carrot turmeric soup.

Course: Side Dish

Cuisine: Rajasthani

Preparation time: 5 mins

Cooking time: 15 mins

Serves: 4 nos

Ingredients:

Turmeric root or rhizome grated -2 tbsp

Green peas (fresh) – 1 ¼ cup

Fennel seeds (crushed) – 1tsp

Coriander seeds (crushed) -2 tsp

Red chili powder- ½ tbsp or as per taste

Ginger paste- 1 tsp

Thick curd- ½ cup

Tomato coarsely ground – ½ cup

Salt as per taste

Jaggery – 1 tsp (optional)

Mustard seeds – 1 tsp

Ghee – 2 tbsp

Method:

  1. Heat a pan, add ghee, add mustard seeds and sauté well.
  2. Add grated turmeric root and sauté well until it changes colour.
  3. Add coarsely ground tomato puree and ginger paste. Sauté well until it changes colour.
  4. Now add the crushed fennel seeds and coriander seeds, red chili powder and sauté well.
  5. Lower the flame and add thick curd, salt and jaggery. Cook on medium flame with stirring until everything just comes together.
  6. Now add the peas and cook, mash little peas using the back of the ladle. Cook until everything comes together and thickens.
  7. Rajasthani style kachhi haldi aur matar ki sabzi or turmeric peas curry is ready to be served.

Green peas turmeric curry

Green peas turmeric curry

Green-peas-turmeric-curry

My Notes:

Fry the turmeric root in oil well to avoid bitter after taste and also helps in maximum absorption.

The thickness of curry can be adjusted either with water or curd.

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turmeric-saffron-milk

Turmeric Saffron Milk

turmeric-saffron-milk

Turmeric saffron milk is a winter drink soothing the body and perfect anti-inflammatory booster to keep away from winter odds. Turmeric rhizome or roots an ayurvedic ingredient which has many culinary uses. The deskinned rhizomes can be used directly in gravies, soups, drinks. Saffron or kesar is also rich in some vital vitamins which are essential for optimum health. It is reported to have a beneficial effect on memory loss, stomach ailments, stimulant tonic and relieves cold and infections and a very good replacement for synthetic food additives.

Turmeric-saffron-milk-ingredients

This is a healthy recipe of using both turmeric and saffron the wonder ingredients to keep the body warm and resistant to infections. Turmeric saffron milk can be served in the mornings or just before going to bed. Do check the other recipe using turmeric rhizome that is carrot turmeric soup. Here is the recipe

Course: Drink

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 8-10 mins

Serves: 2 nos

Ingredients:

Turmeric rhizome grated (deskinned)- 1 tsp heaped

Saffron or kesar strands -12-15 nos.

Ginger grated – ½ tsp

Black pepper powder – 2 tsp

Milk- 2 cups (≈ 400 ml)

Water – ½ cup

Honey as per taste

Method:

  1. Heat a sauce pan, add water, grated turmeric, grated ginger, black pepper powder and cook for 2 minutes.
  2. Next add saffron strands, milk and boil for 3-4 minutes (until the entire milk turns yellow).
  3. Switch off the flame, now add honey and vigorously mix everything. Strain the milk and serve hot healthy turmeric saffron milk.

turmeric-saffron-milk

My Notes:

Do not add more turmeric than required, this might turn bitter.

I don’t prefer heating honey, so added to hot milk and mixed it.

This drink can be made richer by adding almond powder.

Black pepper powder can be adjusted as per taste.

carrot-turmeric-soup

Carrot Turmeric Soup

carrot-turmeric-soup

Carrot fresh turmeric soup is healthy healing winter food. Carrots are rich in antioxidants, high in beta carotene, high fiber content. They help in maintaining the overall health of the body. The other main ingredient of my today’s post is fresh turmeric rhizomes which are vibrant orange with antioxidant, anti-inflammatory properties and many other ayurveda benefits. These are earthy with pepperish flavor and slightly bitter to taste. Turmeric roots are harvested during winter month of December and January.

fresh-turmeric

The outer skin of fresh turmeric rhizomes are peeled and used in many dishes across the world. Dishes like pickle, gravies, herbal drink, soup, salad are prepared using these fresh turmeric rhizomes. They are washed, cooked, dried and powdered to preserve them as fine turmeric powder. So I thought of combining the two healthy ingredients of winter season and prepare this soup. Below is the healthy recipe of carrot turmeric soup flavored with crushed nutmeg. Coconut milk is added to make it more creamy and tasty.

It’s easy recipe and can be prepared in less time.

Course: Soup

Cuisine: Indian

Preparation time: 5 mins

Cooking time: 20 mins

Serves – 4 nos

Ingredients:

Fresh turmeric rhizome -1 tbsp

Carrot roundels -1 cup

Onion (chopped) – 1

Garlic (crushed) – 2-3 pods

Ginger (chopped) -1 tsp

Coconut milk thick (homemade) – ½ cup

Olive oil – ½ tbsp

Butter- 1 tbsp

Cumin or Jeera- ½ tsp

Black pepper powder-1 tbsp

Salt as per taste

Crushed nutmeg powder -1 tsp

Method:

  1. Heat a pan and add cumin, saute.
  2. Next add turmeric pieces and saute until they become soft.
  3. Now add chopped onion, saute until they turn soft.
  4. Next add garlic and ginger pieces, saute well.
  5. Next add carrot slices, salt, black pepper powder and required quantity of water. Close and cook on low to medium flame. When they are three fourth done add coconut milk and cook again until they are completely soft.
  6. Cool this mixture and blend into smooth paste.
  7. Take a pan, add butter, ground carrot turmeric paste, crushed nutmeg powder. Boil once. If required water, salt and black pepper powder can be adjusted at this stage.
  8. Hot healthy carrot fresh turmeric soup is ready to be served.

carrot-turmeric-soup-stepwise

carrot-turmeric-soup

My Notes:

Always cook the fresh turmeric pieces in oil so that they don’t make the soup bitter.

Coconut milk can be replaced with thick milk

Adding nutmeg is optional, it can be replaced with cinnamon powder.

To prepare homemade coconut milk: Take a cup of freshly grated coconut and grind into fine paste with half cup of water. Filter this and use in the soup.

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Dear readers, I am grateful for the time you have taken to read my posts which means a lot to me. Thank you.

If you like my recipes and food photography do follow me on instagram, facebook, twitter. If you happen to try any of my recipes do tag me with your photos and feedback.