Topic started by Recipe Collector (@ 213.42.2.28) on Sun Apr 4 07:42:45 EDT 2004.
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Peas Pulao
Ingredients
- 2 Cups ( Basmati ) Rice- 1 Tsp ( whole ) Black Cumin Seed- To taste Salt- 5 Tbsp Ghee- 2 Silted Green Chili- 4 Cups Water- 1 Cup Green Peas- 3 Whole Cardamom- 10 Whole Peppercorns
Instruction
1. Heat the ghee (you can also use regular cooking oil). Add the black cumin seeds (Shah Zeera) and fry for 30 seconds.
2. Add green chilies, cardamom and bay leaf and fry lightly.
3. Add rice, green peas and whole black pepper and fry for about 2 minute.
4. Add the water and bring to boil . Stir a few times. Remove from heat when rice is just done.
5. Serve hot with the curry dish of your choice
Peas Masala
Ingredients
Green peas - 2 cups
Onions - 1 big or 2 small
Tomatoes - 5
Cooking oil - 3 tbsp
Grind to a paste
Coriander powder - 2 tbsp
Turmeric powder - 1 tsp
Pepper powder - 1 tsp
Red chilly powder - 2 tbsp
Cardamom pods - 2
Cloves - 2
Cinnamon stick - ½ inch piece
Anise seeds (Saunf) - 1 tsp
Button onions - 4
Garlic - 2 cloves
Method
Cut the onions into thin long slices.
Heat the oil and sauté the onions until brown.
Add the ground masala and fry till the raw smell disappears.
Add the tomatoes and the peas, salt to taste and ½ cup water and cover the pan.
When the tomatoes and peas are cooked well and the gravy thickens, remove from heat.
Your peas masala is now ready.
Aloo Mattar Masala
Ingredients:
3 Medium Aloo (potato)
1 small cup of cooked Peas
1Onion
2 Green chilli cut into small
1 tsp Sombu powder
3/4 tsp Coriander powder
Tumeric powder
Salt
Musturd
Urdu dal
1/2 tbs Chana dal
Curry leaf
Fresh Coriander leafs chopped
Preparation:
Cook the potato in a pressure cooker. Peel the skin and cut it to a samll pieces and keep it a side ,when it is cooked.
Pour the oil in a kadai and heat it, when the oil is healted put the musturd seed,urad dal ,chana dal and fry it,when the musturd is splitter put the onion,curry leaf and chilli and fry ,until the onion is golden brown.
Then add the potato,peas,turmeric powder,coriander powder,fennel powder and stir for a while ,then add 1 cup of water .
When the masal is boiling bring it to a medium heat ,put salt to taste and add chopped coriander leaf.
Peas Masala
Fresh green peas- 2 cups
Large onion- 1 (chopped)
Medium sized tomato- 1 (chopped)
Garlic- 3 flakes (crushed)
Ginger- 1 small piece (grated)
Red chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt
Oil
Mustard seeds- 1 tsp
Uad dhal- 1/2 tsp
Chopped cilantro (coriander) leaves
Preparation:
Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then add the green peas and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and pour little water. Lower the heat and cook until the gravy becomes thick. Garnish with chopped cilantro leaves.
"Mushy peas are popular in Britain's chippies but I've gone a step further by seasoning them with a few simplespices. Marrowfat peas are not available in India, but many Indians stuff chapatis with mashed spiced fresh peas".
Masala Mushy Peas
Ingredients
1 tbsp vegetable oil
Knob of butter
1 onion, peeled and finely chopped
1/4 tsp chilli powder
1 clove garlic, crushed
Pinch of asafoetida (optional)
Pinch of garam masala
1/4 tsp ground cumin
1/4 tsp ground coriander
300 g / 10 oz can marrowfat or mushy processed peas
Method
Heat the oil in a frying pan and add the butter, onion, chilli powder, garlic and asafoetida. Fry the mixture for 5 minutes or until the onions are soft.
Mix in the garam masala, cumin and coriander, cook for 30 seconds, then add the peas.
Stir for a minute and serve with creamy mashed potatoes or on toast.
Tip:
To sharpen the flavour, add a choped tomato after you've fried the spices, and cook for 2 minutes before you add the peas.
Dal Palak
Red Lentil (Masur Dal) With Spinach and Green Peas. A tasty start to almost any meal.
Ingredients
- 1 cup Red Lentil - 12 oz (chopped) Spinach- 8 oz Green Peas- 2 chopped Tomato- 4 sliced Green Chili- 0.5 tsp Turmeric powder- 2 pods (finely chopped) Garlic- 0.5 inch pc (chopped finely) Ginger- 8 stalk (chopped) Cilantro- 1 tsp Sugar- to taste Salt- 2 tbsp Cooking Oil- 3 cups Water- 2 for seasoning (phoron) Bay Leaf- 1/2 tsp for seasoning (phoron) Cumin Seeds- 1 cup, finely chopped Onion- 1/2 tsp Garam Masala Powder
Instructions:
1. Boil the lentil in a deep bottomed pan along with spinach, green peas, tomatoes, turmeric powder and green chilies. Cook on high heat till the lentil starts boiling, then cook on low heat till they are cooked.
2. Heat oil in a pan. Add the Bay leaf and cumin seeds. Fry for a minute. (this process is called seasoning or forum)
3. Fry onion, ginger and garlic till it turns light brown.
4. Add the cooked dal and bring to boil. Add garam masala powder. Add salt and sugar. Cook in medium to slow heat for 5 to 10 minutes.
5. Garnish with cilantro. Serve with rice or roti
Green Peas Fried
Ingredients
- 1 Lb Green Peas- 3 Cut into small pieces Green Chili- 0.25 tsp Mustard seeds- A pinch Asafetida - To Taste Salt- 2 tbsp Cooking Oil- A little Sugar
Eggplant and Green Peas Curry
Ingredients
- 8 Oz Eggplant- 1 Cup Green Peas- 3 Chopped Tomato- 1 TSP Turmeric powder- 1 tsp Red Chili Powder- 1 Tsp powder Coriander Seeds- 1 Tsp Cumin Seed Powder- 2 Large (chopped) Onion- 1 Tsp (grated) Ginger- 1 Tsp Garam Masala Powder- 4 Tbsp` Cooking Oil- 3 Chopped Green Chili- To taste Salt- 0.5 Tsp Sugar
Instructions
1. Wash and cut eggplant into about 1.5 inch square pieces Mix turmeric powder, salt and sugar and keep aside for half hour.2. Heat two tablespoon oil and fry the eggplant pieces in reduced heat till brown3. Heat two table spoon oil and fry onion, ginger and green chili to light brown. Add red chili powder, coriander powder and cumin seed powder mixed with half cup water and cook for two minutes.4. Add chopped tomatoes and cook till tomatoes are fully dissolved.5. Add green peas and cook with stirring for one minute. Add half cup water and cook on low heat till peas are cooked. Add garam masala powder and salt and check for seasoning.6. Put the fried eggplant pieces and cook for ten minutes covering the pan.7. Serve hot with roti or puri
Matar Paneer
Spicy dish made with green peas and cottage cheese (paneer).
Ingredients
- 12 Oz (cubed) Paneer (Cottage Cheese)- 1 Cup Green Peas- 1.5 Tsp Red Chili Powder- 2 Tsp (powder) Coriander Seeds- 0.5 Tsp Cumin Seed Powder- 0.5 Tsp Turmeric powder- 1 Tsp (paste) Ginger- 1 Tsp paste) Garlic- 1 Chopped Onion- 0.5 Inch Cinnamon- 4 Cloves- 2 Cardamom- 2 Bay Leaf- 1 Chopped Tomato- 0.5 Tsp Sugar- 2 Tbsp Ghee- To taste Salt- 2 Stalks Cilantro
Instructions
1. Heat ghee and fry the cubed paneer pieces. Remove and keep aside.2. In the same pan heat ghee and add onion chopped finely. Fry for two minutes. Add ginger and garlic paste and fry till brown.3. Add turmeric, red chili, coriander and cumin seeds powder mixed in half cup water and fry for four minutes. Add chopped tomatoes and cook till spices are well fried.4. Add green peas, salt sugar and water bring to boil. Reduce heat and simmer for two minutes.5. Add crushed cardamom, cinnamon and cloves. Add paneer cubes and simmer for five minutes.6. Garnish with chopped cilantro and serve hot with puri/roti or rice
Keema Matar
Spicy minced meat curry with green peas
Ingredients
- 1 Lb (minced) Meat (lamb or goat)- 1 Cup Green Peas- 4 Medium (chopped) Onion- 5 Inch piece (grated) Ginger- 6 Pods (chopped finely) Garlic- 1 Tsp (powder) Coriander Seeds- 1 Tsp Cumin Seed Powder- 5 Chopped Green Chili- 2 Tsp Red Chili Powder- 0.5 Tsp Turmeric powder- 3 Bay Leaf- 2 Whole Whole Red Chili- 1 Chopped Tomato- 4 Whole Cardamom- 0.5 Inch piece Cinnamon- 6 Whole Cloves- 2 Tsp or to taste Salt- 1 Tsp Sugar- 1 Tbsp Ghee- 1 Tbsp Cooking Oil- 4 Stalk (chopped) Cilantro
Instructions
1. Heat one tablespoon each of cooking oil and ghee in a non-stick deep bottom sauce pan for three minutes. Add whole red chili and bay leaf and fry for a minute.2. Add chopped onion, ginger and garlic and fry till light brown.3. Add coriander and cumin seeds powder, red chili and turmeric powder mixed in half cup water and cook for 3 to 4 minutes.4. Add chopped tomato and green chilies and cook till tomato is fully dissolved.5. Add keema, salt and sugar and fry till oil starts separating.6. Add one cup water, green peas and crushed cardamom, cinnamon and cloves. Cook on slow fire for ten minutes7. Garnish with chopped coriander leaves and serve hot
Kaleji Alu Matar
A recipe for liver lovers. A tasty north indian dish, made with liver, potato and green peas. Simple to make and tasty to eat. A full meal.
Ingredients
- 1/2 tsp Cumin Seeds- 1 Whole Red Chili- 500 gms, (use goat) Liver- 4 medium sized Onion- 1/2 tbsp Garlic- 3 tsp Tomato Puree- 1/2 tbsp Ginger- 1 tsp Turmeric powder- 1 tsp (or according to taste) Red Chili Powder- 1 tsp Coriander Powder - 1/2 tsp Cumin Seed Powder- 1/2 tsp Meat Masala- to taste Salt- 1/2 tsp, for garnishing Garam Masala Powder- 1 tbsp, for garnishing Cilantro- 2 medium Potato- 1 cup Green Peas
Instructions
1. Wash kaleji (liver) in water. Cut into pieces and set aside. Also dice potatoes about an inch thick. Chop onions. Heat oil. Add the kalejis and fry till done. Then add the diced potatoes and cook till they are light brown.2. Heat oil in a pan. Add cumin seeds and whole red chilli. When they splutter, add chopped onions and fry on low heat till soft.3. Add the ginger-garlic paste and fry. When the mixture turns a darker shade of brown, then add the tomato puree. Fry till the oil separates and comes to the side.4. Add all the dried masalas (turmeric to garam masala powder) and cook on medium heat with a little bit of water (enough to make a thick gravy).5. Add the cooked liver and potatoes. Add green peas. Simmer till masalas are nicely fried and the liver's are well coated.6. Add salt to taste. Take off from heat when cooked properly. Garnish with garam masala powder and fresh green cilantro leaves.
Peas Pulao in Microwave
Green peas and Basmati rice cooked with whole spices in Microwave Oven
Ingredients
- 1 cup (basmati) Rice- 2 Cardamom- 1 in Cinnamon- 4 Cloves- 1 Bay Leaf- 1 Green Chili- 1 cup Green Peas- 1 chopped Onion- to taste Salt- 1/2 tsp Sugar- 2 tsp Ghee
Instructions
1. Wash and soak basmati rice for about 30 minutes. Drain and retain the water for cooking the rice.2. In a microwave safe bowl add ghee and gota garam masala and bay leaf and cook for 2 minutes in high power. Remove add onion and cook for 2 minutes.3. Remove. Add rice, green peas, green chili, salt and sugar. Add little less then 2 cups of water. Mix well.4. Cook in high power for about 5 minutes. Stir and cook for about 5 minutes. Adjust timing depending on if frozen peas are used
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