Suresh Chaudhari

A conservationist, an ornithologist and a wildlife photographer of acclaim – Suresh Chaudhari grew up in the hills of Kumaon and Garhwal. Being the son of a senior Forest Officer, he picked up a genuine fondness towards nature, the wildlife and, thus, the call to explore. Hence, his traveller’s spirit blended with innate self-reliance lead to the amalgamation of “photography and food”. A man of simple tastes, he believes in the plain but wholesome home-cooked North Indian, Avadhi meals and actively involves himself in its preparation – be it at his home in Lucknow or his expeditions in the wilderness of India and abroad. His works have been recognized on NatGeo, BNHS, WWF, IBCN, GCA and the list goes on; much like his stories of close encounters with the wild.

Awadhi Matar:

Awadhi Matar

2 cups dried yellow peas(peela matar)
50 gms tamarind
50 gms jaggery
1tbsp coriander seeds
1tbsp cumin
1tsp red chilli powder
1/4tsp black salt
A pinch of soda-bi-carb
salt to taste

For Garnishing
1/2 cup finely chopped onions
2 green chillis finely chopped
1 tbsp ginger Julian
1/4th cup finely chopped coriander leaves
sev/dalmoth to sprinkle for taste
Awadhi matar by Suresh Chaudhari Zaikaana

1. Wash and Soak the dried peas with a pinch of soda bi carb overnight or at least for 4-5 hrs till the peas are fully soaked and puffed up.
2. Boil the peas in the same water adding salt.
3. Meanwhile, wash and soak the jaggery and tamrind together and take out the extract.
4. Give it a boil and leave aside.
5. Dry roast the the corriander and cumin seeds and grind them coarsely, and add this to the boiled peas.
6. Add black salt, chilli powder and the tamrind -jaggery extract to the peas.
7. Garnish it with chopped onions, green chilli, ginger julians and dalmoth.
Serve this healthy snack piping hot.

Happy Eating! ☺

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