Monday, June 4, 2012

Chooda Matar/Cheevra Matar (Flattened Rice Flakes and Green Peas Pilaf)

Choora Matar is a variant of Poha. When you are bored of the mundane, try this recipe and you will be surprised how small changes can yield such wonderfully anew results. Chooda Matar is typical Banarasi cuisine. It is often had as breakfast or a snack. The delicacy shares the same name as this recipe yet it lends distinctive flavours and has unrelated cooking styles.

This Pilaf is unique in its own way. While rice flakes fulfill the appetite, the ethnic Indian spices spell its magic of tastefulnessess. The goodness of green peas and the zest of lime, the aroma of fresh cilantro herbs and the kick of ground black pepper all come together in one meal to make this a personal favorite.

1. 6 cups matar (green peas)
2. 2 cup poha (flattened rice flakes)
3. 1 tsp mined ginger
4. 2 red Thai chili, chopped
5. Mustard seeds
6. Cumin seeds
7. Salt to taste
8. Turmeric powder
9. 3 tsp Coriander powder
10. 1/2 tsp sugar
11. Oil
12. 1 tsp Black pepper, ground
13. Freshly chopped cilantro
14. Lemon juice, 3 tsp

1. Heat a wok.
2. Add oil, mustard seeds.
3. Let it crackle.
4. Then add cumin seeds.
5. Add ginger and saute until lightly brown
6. Add green chili and mix.
7. Add turmeric powder.
8. Add peas and salt.
9.Cover and cook until the peas soften
10. Wash the poha and mix it with coriander powder, sugar, black pepper, cilantro.
11. Then add this to the cooked peas.
12. Cover and cook for 10 mins on low heat, stirring occasionally.
13. Add lemon juice and mix.

Serve warm and jazz it up with freshly made Dhania ki chutney.

Thanks, Mom, for sharing this recipe with me.

1 comment:

Priya Suresh said...

Super delicious pilaf,am loving it.

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