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Peas be with you
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The market is being flooded with peas. They're cheap too
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IF YOUR cooking is largely determined by the availability of seasonal vegetables, your cuisine calendar is surely dictated by green peas at the moment!
Green peas broth
Ingredients
Green peas (shelled): 1 cup
Potatoes (peeled, boiled, chopped): 1/2 cup
Onions (finely sliced): 1/2 cup
Milk: 1 cup
Cheese (grated): 2 tablespoons
Butter: 2 tablespoons
Salt and pepper: to taste
Method: Heat the butter. Stir-fry the onions until cooked. Add the potatoes and green peas along with two cups water. Cook on a low flame until the peas are tender. Keep aside and allow to cool. Blend in a mixer. Strain to get a thick pulp. Mix the pulp with milk. Put to boil. Add the grated cheese, salt and pepper. Simmer on a low flame for five to seven minutes. Serve hot.
Tawa masala aloo mutter
Ingredients
Green peas (shelled): 2 cups
Baby potatoes (small): 12
Thick fresh curds: 1 cup
Garlic paste: 2 teaspoons
Chilli ginger paste: 2 teaspoon
Red chilli powder: 1 teaspoon
Chaat masala: 2 teaspoon
Black salt: ½ teaspoon
Salt: to taste
Refined cooking oil: 2 tablespoons
Coriander leaves (chopped): 3 tablespoons
Method: Boil the green peas and the baby potatoes. Mix the curds, garlic paste, chilli ginger paste, and black salt. Mix the green peas and baby potatoes in the above mixture. Keep it aside for at least an hour. Heat the oil on a tawa. Add the green peas and potato mixture. Cook on a low flame stirring continuously. Add the chaat masala and salt to taste. Serve hot garnished with coriander leaves.
SUJATA MALANI
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