Bhakti D
Green peas are one of the most nutritious vegetable, rich in proteins, fibers, minerals, vitamins,anti-oxidants, and the best part is they are easily available in winter everywhere!! Peas are low in calories and have zero cholesterol. While shopping for green peas look for fresh pods that are full, heavy in hands. Avoid those with wrinkles surface and yellow colored pods. Refrigerated peas can be used for several months but blanch it for 2 minutes and then store into refrigerator. Here are interesting recipes of fresh green peas.
[highlight highlightColor=”highlight-lightblue” ]Green Peas Puri[/highlight]
[highlight highlightColor=”highlight-blue” ]Ingredients[/highlight]
[highlight highlightColor=”highlight-red” ]1.[/highlight] [highlight highlightColor=”highlight-green” ]For the cover[/highlight]
2 cups – Wheat flour, 2 tbsp- all-purpose flour, 1 tbsp- besan, ½ tbsp baking powder, 1 tbsp curd, Salt to taste, 1 tbsp ghee, ½ tbsp cumin seeds, carom seeds, sesame seeds.
[highlight highlightColor=”highlight-red” ]2.[/highlight] [highlight highlightColor=”highlight-green” ]For stuffing[/highlight]
1 ½ cup fresh boiled green peas, 2 tbsp green chili paste, ½ tbsp garlic paste, 1 tbsp finely chopped Coriander, ½ tbsp cumin seeds, ½ tbsp lemon juice, 1 tbsp besan, 1 tbsp ghee, Salt to taste
[highlight highlightColor=”highlight-red ” ]3.[/highlight] [highlight highlightColor=”highlight-green” ]Procedure[/highlight]
Combine all ingredients of dough by adding some water. Knead the soft dough, cover with wet cloth and keep it aside for 10 minutes.
Divide the dough into 10 equal portions.
Coarsely grind the boiled peas without using water.
Heat the ghee; add cumin seeds, garlic paste, and chili paste sauté for 1 minute. Now add green pea’s mixture, lemon juice, besan and salt. Cook for 4 minutes or until mixture becomes dry.
Roll out each dough into a small puri shape. Put 1 tbsp of stuffing mixture in the centre and close it.
Roll out stuffing ball lightly with the help of little flour.
Deep fry puris over a medium flame.
Serve hot with tomato sauce.
[highlight highlightColor=”highlight-orange” ]Green peas pulao[/highlight]
[highlight highlightColor=”highlight-red ” ]1.[/highlight] [highlight highlightColor=”highlight-blue” ]Ingredients[/highlight]
1 ½ cups basmati rice,½ cup fresh green peas,1 large onion finely sliced,1 tbsp Ginger- garlic paste ,1 tbsp green chili paste, Cloves- 4,Cardamom-2,Cinnamon stick- 1,Black pepper- 4,Bay leaf- 1,Fresh mint leaves- 2 tbsp, Fresh coriander- 2 tbsp,2 tbsp Fried cashew nuts (for garnishing),Salt to taste,2 tbsp ghee
[highlight highlightColor=”highlight-red ” ]2.[/highlight] [highlight highlightColor=”highlight-green” ]Procedure[/highlight]
Heat ghee in a cooking pot add cumin seeds, cloves, cardamom, bay leaf and black pepper fry it for 1 minute.
Add sliced onion fry till it becomes golden brown. Add ginger garlic paste, green chili paste and mint leaves. Cook for 2 minutes.
Now add fresh green pea’s sauté it for one minute. Add washed rice and salt. Stir again for 2 minutes. Add 2 ½ cups of hot water. Reduce flame to low and cover with lead.
Cook until rice done. Garnish with coriander leaves and fried cashew nuts. Serve hot with raita.
[highlight highlightColor=”highlight-lightblue” ]Green Peas masala curry[/highlight]
[highlight highlightColor=”highlight-blue” ]Ingredients[/highlight]
1 cup green peas (boiled),2 onions (roughly chopped),1 tomato (roughly chopped),Ginger- garlic paste 1 tbsp, Green chili 2, Garam masala 1 tbsp, Cashew nuts ½ cup, ½ cup Coriander ,2 tbsp finely chopped fresh Methi or kasuri Methi,3 tbsp edible oil,½ cup milk, Salt to taste,2 tbsp curd
[highlight highlightColor=”highlight-red” ]1.[/highlight] [highlight highlightColor=”highlight-green” ]Procedure[/highlight]
Soak the cashew nuts in warm water for 5 minutes and grind this along with ¼ cup milk.
Heat the pan adds 1 tbsp of oil and sauté onions, tomato, ginger-garlic paste green chili and coriander leaves for 2 minutes.
Grind the fried ingredients into a fine paste.
Heat the pan again put 2 tbsp of oil; add ½ tbsp cumin seeds now add 2 tbsp chopped methi sauté it for one minute. Add onion-tomato paste stir it for one minute. Add cashew nuts paste stir the mixture well for one minute.
Now add garam masala and curd, cook till oil leaves on the sides. Now add the boiled green peas.
Add ½ cup milk and ¼ cup water. Add salt and cook with covered lid for 5 minutes. If you are using kasuri methi add it lastly before turning off the flame.
Garnish with coriander. Serve hot with roti or puri.
