Green Peas Soup

Recipe – Green Peas Soup / Hara Matar ka Soup

Prep time: 10 mins

Cook time: 20 mins

Serves: 4


  • Green peas: 1 Cup
  • Green chili: 1
  • Mixed vegetable: 1/4 cup, finely chopped ( carrot, beans, cauliflower)
  • Butter: 1/2 Tablespoon
  • Onion: 1 Tablespoon, finely chopped
  • Bell pepper: 1 Tablespoon, finely chopped
  • Spring onion: 1 Tablespoon, finely chopped
  • Garlic: 1 clove, finely chopped
  • Salt: 1/2 Teaspoon
  • Black salt: 1/4 Teaspoon
  • Black pepper powder: 1/4 teaspoon
  • Lemon juice: 1 Tablespoon
  • Cornflour: 2 Tablespoon
  • Water: as required


  • Boil the mixed vegetable with 1/4 cup of water. Keep it aside.
  • Blend 3/4 cup peas, 1 green chili and 1/4 cup water to smooth paste
  • Heat butter in a pan
  • Saute onion, spring onion, bell pepper and garlic clove for 2-3 minutes
  • Add cornflour and sauté for another 2 minutes
  • Add 1/4 cup peas, salt, black salt, black pepper powder and sauté for 1 minute
  • Add green peas paste, boiled vegetable with water. Mix well .
  • Add 3-4 cups of water to get a thin consistency for soup
  • Mix and let it boil for 4-5 minutes
  • Turn off the heat. Add lemon juice and serve.
  • You may add little honey while serving

Gond ke Laddu

Recipe – Gond ke laddu / Aata ke laddu

Prep time: 15 mins

Cook time: 45 mins

Serves: 30 big laddus


  • Aata ( wheat flour) : 1 kg
  • Powdered Sugar: 1/2 kg
  • Gond( edible gum): 150 gram
  • Gath nariyal ( dried coconut): 1 cup grated
  • Badam ( Almonds) : 150 grams
  • Ghee ( clarified butter ): 1/2 kg


  • Chop the badams lengthwise into thin slices and keep it aside
  • Grate the gath nariyal and keep it aside
  • In a wide kadai, add ghee
  • Once ghee is hot, deep fry the gonds till light it puffs up. Take it out and keep it aside
  • In the remaining ghee add Aata.
  • Medium the heat and roast the Aata in medium heat for 30 minutes or till Aata is roasted well . Not too dark, not too light. It should be like light golden color.
  • Add badam and toss well.
  • Turn off the heat.
  • Add the fried Gond and toss well.
  • After 10 minutes add, powdered sugar and grated coconut. Toss it well.
  • Wait for 10 minutes, when Aata is not very, form laddu shapes.
  • Eat fresh or keep it in container. It stays good for 1 to 2 months.

Recipe – Namak Para / Nimki / Namkeen Mathri

Recipe – Namak Para / Nimki / Namkeen Mathri


Prep Time: 20 minutes

Cook Time: 20 minutes


  • Flour (Maida): 1 Cup
  • Salt: 1 Teaspoon or to taste
  • Carom Seeds (Ajwain): 1 teaspoon
  • Oil or ghee: 3 Tablespoons
  • Water: As required to knead the dough


  • In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
  • Cover the dough with a wet cloth and keep it aside for 10 minutes
  • Heat oil for deep fry.
  • Divide the dough into 3 equal portions and roll into balls.
  • Roll each ball into 5-inch diameter circle.
  • Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
  • Using a knife scrap out the pieces from the rolling board into a dotted spatula.
  • Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
  • Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.

Cook’s Note

  • You may use wheat flour(aata) for the dough.
  • You may use little hot milk or milk cream while kneading the dough, for softer Mathris.

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