No matter how grown up you are, how many friends you have, how many countries you have traveled or in which corner of the World you stay… the one core thing which always connects you to your family history is food…. The slightest thought of the aromatic kitchens and the aangans of your old houses can make you travel down the memory lanes and that too in fraction of few seconds… The softest paranthas of your Dadi’s hand or the fluffiest pooris of your Nani’s hand…The quick Dal-chawal prepared by your Mom or a brilliant bhindi ki sabzi by your sis… Nothing can beat this form of pure love and care in this World… Isn’t it? 🙂
Each of us have our own share of moments and memories which can’t be felt by anyone else…We live with them…We die with them.. They are an integral part of us which makes us weak as well as strong many a times… I have very very special memories of my grand moms as they were not only the awesomest cooks but also the most enthusiastic people to pass on their recipes to my mom who further passed them down to me… Their recipes are simple yet rich and nutritious…
Many a times there were ingredients which a new age woman can’t even think of… but yes the kind of nutrition that food used to have … nothing can beat that… Usage of dry fruits, seeds, fresh veggies, different varieties of flours etc were the regular components of the food and before we could think of about the ingredients… the meal used to get finished as the flavors were irresistible…
One such ingredient which was a hard core favorites of my Dadi was Sunflower Seeds… Many of you must be thinking that – Whatttt? But yes… Poppy seeds, Watermelon seeds, Melon seeds, Sunflower seeds etc were the core ingredients of the ancestral kitchens and used widely across India as well as the World… As you all know that I have started a series of recipes using seeds since last week, my second experiment goes with the Sunflower seeds by using True Elements Sunflower seeds, from True Elements, in my traditional recipe. True elements offers a range of high-quality snacks and supplements that are inspired by natural foods consumed by our ancestors. Let’s learn little about the Sunflower seeds before moving forward.
Sunflower seeds are the gift of the beautiful sunflower that has rays of petals emanating from its bright yellow, seed-studded center. The flower produces grayish-green or black seeds encased in tear-dropped shaped gray or black shells that oftentimes feature black and white stripes. Since these seeds have a very high oil content, they are one of the main sources of polyunsaturated oil. Few of the ample benefits of the Sunflower Seeds are –
- Anti-Inflammatory and Cardiovascular Benefits from Sunflower Seeds’ Vitamin E
- Sunflower Seeds’ Phytosterols Lower Cholesterol
- Calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds’ Magnesium
- Improved Detoxification and Cancer Prevention from Sunflower Seeds’ Selenium
We can have lot of recipes with these seeds… Use it as a paste or sprinkle it over your salads, mix it with your soups or eat it as a snack…Choice is yours!
Now let’s move on to recipe…which is another jewel from my dadi’s culinary crown.. 😀
Kashmiri Matar Moti – It’s an authentic rich gravy based recipe using fresh green peas (Matar) and lotus seeds (Makhana) … This recipe boasts about the beautiful rich color and subtle flavors of the core ingredients… Prepared on low flames with no onions…this is a beautiful gem passed on to us! 🙂
Preparation time: 10 mins + 20 mins Sunflower seeds soaking time
Cooking time: 15 mins
- 2 cups roasted Makhana
- 1 cup Fresh peas
- 2 cups tomato puree
- 1 tbsp ginger – garlic paste
- 1 tsp curd
- 1/2 cup milk
- 1 cup water
- 1 tsp melon seeds
- 2 tbsp True Elements Sunflower Seed
- 1 tsp Kashmiri Mirch
- 1/2 tsp Turmeric powder
- 1 tsp Garam Masala
- Bay leaf, Black cardamon, Green Cardamon
- Salt as per taste
- Oil as per need
To make gravy
- Soak Melon and Sunflower seeds in the milk for 20 mins. Churn it into a fine paste.
- Heat Oil in a Kadhai.
- Add cloves, bay leaf, green cardamon.
- Add ginger garlic paste and once done, add melon – sunflower seeds paste. Add spices.
- Fry well for 2 minutes and add Tomato gravy. Fry well till the time oil separates.
- Add curd and once it is fried, add 2 cups of water.
- Add salt and let it boil on high for 5 mins. (Till this time, you will see a beautiful reddish gravy). Add peas and makhana. Add milk.
- Cover the lid of the Kadhai. Let is simmer for 15 mins on low flame.
- After 15 mins, the gravy will be settled with thick texture, beautiful colors and delicious aroma.:)
- Transfer the gravy into your serving dish
- Your ancestral recipe of Kashmiri Matar Moti is ready!
Serve it with hot chapatis and rice and re-live the age old flavors!!!
I have started a series of authentic ancient recipes prepared using some finest of the True Element ingredients… Stay tuned!
Do share your feedback and do share your traditional recipes… Check out my unique recipe of Paneer K Nazraane right here: Click
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Bon appetit! 🙂