Peas Masala Recipe Ingredients: 3 onions, 3 cloves, 1 piece of cinnamon, a small amount of roasted gram (pottukadalai) or 8 cashew nuts, 1 spoon chili powder, 1 spoon coriander powder, 1/2 tsp garam masala, oil, fennel seeds (soumbu), ginger-garlic paste, 1 cup green peas, salt, 1 cup water, and 1 ladle of curd. Step 1 (Grinding): Sauté 3 chopped onions in a pan with a little oil until soft. Let it cool. In a mixer, add the cooled onions, 3 cloves, 1 piece of cinnamon, roasted gram (or 8 cashews), 1 spoon chili powder, 1 spoon coriander powder, and 1/2 tsp garam masala. Grind into a very smooth paste. Step 2 (Cooking): Heat oil in a pressure cooker. Add a few fennel seeds. Add ginger-garlic paste and sauté well until the raw smell disappears. Add 1 cup of green peas and sauté for a minute. Step 3 (Pressure Cook): Add the ground gravy paste, required salt, and 1 glass of water. Close the cooker and cook for 3 whistles. Step 4 (Finishing): Once the pressure releases, open the cooke...
You have put together a fantastic trio of classic South Indian festival and tea-time recipes! **Rava Sweet Pongal, Crispy Masal Vada, and Rich Paal Payasam** make the ultimate combination.
## 1. Rava Sweet Pongal (Semolina Jaggery Pudding)
### Ingredients:
* **Main:** Rava (Semolina) – 1 cup, Jaggery – 2 cups, Water – 2\frac{1}{2} cups
* **Garnish & Aroma:** Ghee – 50g, Cashews & Raisins – a handful, Cardamom powder – 10g
### Instructions:
1. Heat a pan and lightly dry-roast 1 cup of rava until it turns fragrant (do not let it turn brown). Set it aside.
2. In a deep pan or kadai, pour 2\frac{1}{2} cups of water and bring it to a rolling boil.
3. Gradually add the roasted rava to the boiling water, stirring continuously to avoid lumps. Let the rava cook completely on low-medium heat.
4. Once the rava is fully cooked and soft, add 2 cups of jaggery and stir well until the jaggery melts and combines smoothly with the rava.
5. In a separate small pan, heat 50g of ghee and fry the cashews, raisins, and 10g of cardamom powder until golden.
6. Pour this aromatic ghee mixture into the rava-jaggery blend, give it a thorough stir, and remove from heat. Delicious Rava Sweet Pongal is ready!
## 2. Crunchy Masal Vada (Chana Dal Fritters)
### Ingredients:
* **Main:** Chana Dal (Gram Dal) – 1 cup, Maida (All-purpose flour) – 1 tbsp
* **Aromatics:** Onion – 1 (finely chopped), Green chilies – 2 (finely chopped), Ginger – 1 small piece (finely chopped), Curry leaves & Coriander leaves – a handful (chopped)
* **Other:** Oil – for deep frying, Salt – to taste
### Instructions:
1. Wash and soak 1 cup of chana dal in water for about 2 hours. Drain the water completely.
2. Transfer the soaked dal to a mixer grinder and grind it into a coarse paste (**without adding water**).
3. In a mixing bowl, combine the coarsely ground dal with the chopped onion, green chilies, curry leaves, coriander leaves, ginger, and salt to taste.
4. Add 1 tablespoon of maida flour (this acts as a binding agent to keep the vadas intact) and knead everything together thoroughly.
5. Heat oil for deep frying in a kadai.
6. Take small portions of the mixture, flatten them gently into vada shapes between your palms, and drop them carefully into the hot oil.
7. Fry on medium heat until both sides turn beautifully golden-brown and crispy. Drain on paper towels. Crunchy Masal Vada is ready!
## 3. Traditional Paal Payasam (Rich Milk & Rice Kheer)
### Ingredients:
* **Main:** Milk – \frac{1}{2} litre, Cooked Raw Rice (Pachari sadham) – 1 ladle, Sugar – \frac{1}{2} kg (adjust to your taste preference)
* **Garnish:** Ghee – 100g, Cashews & Raisins – a handful, Cardamom powder – 10g, Salt – a tiny pinch
### Instructions:
1. Pour \frac{1}{2} litre of milk into a deep pot and bring it to a full boil, letting it simmer nicely.
2. Take one ladle of freshly cooked raw rice in a bowl and mash/crush it thoroughly with the back of a spoon or a masher until smooth.
3. Add this well-mashed rice into the boiling milk and stir to blend it well. Let it cook together for a few minutes.
4. Stir in \frac{1}{2} kg of sugar (or as per your sweetness preference) and let the mixture come to a steady boil. Once the sugar dissolves fully, turn off the flame.
5. Heat 100g of ghee in a pan and fry the cashews and raisins until golden brown. Pour this into the milk payasam.
6. Add 10g of cardamom powder and finally, add a tiny, subtle pinch of salt to balance and elevate the sweetness. Stir well and your rich Paal Payasam is ready to be served!
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