Today I am sharing a recipe that is my daughter’s favorite and one that she wanted me to share, for her, on the blog. All through the last year, I was in the process of sharing as many posts as I could, regarding our everyday Indian meals. My daughter wanted me to catalogue even the simplest of recipes.
My mother was a fab cook but she had not made any proper recipe book for me to refer to and her illness (and subsequent demise) left me no time to even think or collect and construct her body of work. I do have tidbits of her notes that she scribbled and jotted here and there but no proper recipe collection as such. Therefore, I am trying to create a collection of recipes from the very basic ones to the elaborate or ‘special’ ones such as certain heirloom recipes. I will try and continue sharing as many as I possibly can, in the coming days.
I winged my way through this recipe, one day in jiffy, throwing in whatever I though would pair well and she happened to love the flavors therefore it found its way here. A quick, simple, easy recipe that takes no more than 15 – 20 minutes to cook. It can be enjoyed for a meal with Indian flatbread or with toasted bread for breakfast and you can use it as filling for your toasties / sandwich.
And, with this, I have one more recipe checked off the list and added to the collection here😊
1½ – 2 tbsp Butter or Cooking Oil
½ tsp Cumin Seeds (jeera)
½ C sliced Red Onions
4 – 5 fat cloves Garlic, halved and sliced
1 Green Chili, finely chopped
1 ripe Tomato (approx. 90 grams), finely chopped
½ tsp Red Chili Flakes (adjust heat to taste)
1 tsp Coriander Powder
¾ tsp dried & crushed Oregano
Salt to taste
2 Cups diced Button Mushrooms (I weighed them and they came to roughly 300 grams)
350 grams shelled Green Peas (frozen or fresh), boiled
¾ – 1 tsp Chaat Masala
Heat butter or oil (add just one and a half tablespoon first and add more only if required) in a cooking pot or pan and add cumin seeds. Once they begin to crackle, add onions.
Fry onions, stirring often, till they just begin to turn golden.
Add garlic and chopped green chili and saute till onions become golden in color and garlic is no longer raw.
Add tomatoes and cook till they soften.
Add salt, chili flakes and coriander powder.
Add mushroom and saute the mushrooms for three to five minutes on high heat. (the time will depend on the size of the diced mushrooms)
Add boiled peas and keep frying on high heat. After a minute or two, add the oregano and cook till most of the liquid is absorbed. (you can adjust how much moisture you want to keep or none at all)
Switch off the heat and sprinkle chaat masala. Give it a stir and serve hot with Indian flatbread (chapati) or toasted slice of bread.
Note – I used half a teaspoon of chili flakes since the green chilies that I used was very hot. Also, feel free to adjust the ratio of peas to mushrooms.
Note – Feel free to swap chaat masala with amchoor since the idea is to cut through the sweetness of peas with something tangy.
Serves 3 – 4
Thanks for your visit and see you soon again with another exciting recipe!