Peas Pulao

Ingredients:

• 1 1/2 cup- Basmati rice
• 1 Onion
• 3/4 cup Green peas
• 3 Green chillies
• 1 1/2 tbsp Ginger garlic paste
• 1 tsp Cumin seeds
• Black pepper – 1/2 tsp
• 3 Cloves
• 1 star anise
• 1" Cinnamon stick
• 2 Bay leaves
• 10 Cashew nut
• 2 tsp Oil
• 2 tbsp Ghee
• Salt to taste
• 1 cup coconut milk

Method:

• Soak the basmati rice in water for 20 mins.
• Heat oil in a pan and add cumin seeds.
• Add the star anise, cinnamon and cloves together.
• Add them once the cumins splutter.
• Add bay leaves and toss for few seconds followed by pepper.
• Add the onions and split green chillies and saute and then add ginger garlic paste.
• Combine them well and toss them till you get rid off the raw smell.
• Now add the peas and combine with the masala.
• Remove from heat.
• Now heat ghee in a pan, add cashew nuts and toss till it turns light golden brown.
• Drain the water and add rice to the pan and toss till it gets the flavor of ghee.
• Add the peas masala to the pan and combine with rice.
• Remove from heat and add the coconut milk.
• steam cook adding water in the ratio 1: 1 1/2 cup (for 1 cup rice -1 1/2 cup water).
• Garnish with coriander leaves.

Spicy Tomato Rice

Ingredients:

• 2 cups Rice or 6-8 cups Cooked Rice
• 1 medium Onion, finely chopped
• ¾-1 cup Green Peas
• 1-2 tbsp Tomato Paste
• 3-5 large Tomatoes, finely chopped
• 3-4 Green Chillies, finely chopped
• 1 inch cube Ginger, peeled and finely chopped or grated
• 2-3 tbsp Mint Leaves, finely chopped
• Salt to taste
• 1 inch Cinnamon Stick
• 3 Cloves
• ½-1 tsp Garam Masala
• ½-1 tsp Red Chilli Powder
• ½ tsp Turmeric Powder

Tempering:

• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Channa Dal
• 1 tbsp Urad Dal
• 1-2 Dry Red Chillies, cut into 1 inch pieces
• 1-2 springs of Curry Leaves
• ¼ tsp Hing
• 2-3 tbsp Cashew Nuts
• 1 tbsp Ghee
• 1 tbsp Oil

Method:

• Cook rice in the method that is best suited for you.
• While rice is getting cooked, Take a large pan and add ghee to it. Add the broken cashew nuts and fry them on medium flame till they turn golden brown. Drain and keep them aside till needed.
• In a same pan add oil and heat it on medium flame. Add mustard seeds, once mustard seeds start to pop and splutter, add channa dal, urad dal, cumin seeds, cinnamon stick, cloves and broken red chillies. Sauté for a minute or two till lentils turn golden brown in colour.
• Next add hing and curry leaves and sauté for few seconds. Add in chopped onions, green chillies and ginger until onions turn translucent.
• Add the tomatoes, turmeric powder, and red chilli powder and give it a good stir. Cook these tomatoes for about 5-7 minutes, on medium flame.
• Mix in tomato paste, green peas, garam masala and salt to taste. Simmer and let it cook for another 3-5 minutes.
• Turn off the gas and mix in cooled rice, finely chopped mint leaves and fried cashews and mix them well so that each rice grain is coated with spicy tomato base and every grain is heated through.
• Enjoy with curd or raita.

Aloo Gobi

Ingredients:

• 1 cauliflower
• 2 potatoes, boiled & peeled
• 1 cup Green peas
• 1 tbsp coriander, finely chopped
• 1 green chillies
• 1 onion, finely chopped
• ¼ tsp turmeric powder
• ½ tsp dhania powder
• 1 tsp Garam Masala
• 1 tsp Lime Juice
• 2 tbsp curds
• ½ tsp cumin seeds
• 3 tbsp oil or ghee

Ground paste :

• 2 tbsp coconut, grated
• ¼ cup coriander, chopped
• 3 green chillies
• ½ tsp ginger grated
• 1 tsp garlic grated
• 1 onion

Directions:

• Break cauliflower into florets. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside.
• Chop potatoes into medium chunks.
• Heat oil in a pan add cumin seeds and allow it to splutter.
• Add onion and green chilli, sauté till pink.
• Add paste, turmeric powder, Garam Masala dhania powder, sauté for 2-3 minutes.
• Add curd stir continuously, till boiling resumes.
• Add potatoes, peas and cauliflower, cook till gravy thickens.
• Stir occasionally to avoid burning.
• When gravy is thick and oil separates, add lemon juice and it is done .
• Garnish with coriander, serve hot.

Masala Puri

Ingredients:

• Green dry Peas -- 1 1/2 cups
• Turmeric powder -- 1/4 tsp
• Red chilli powder -- 2 tsp
• Coriander powder -- 2 tbsp
• Black pepper powder -- 1/4 tsp
• Onion -- 1 big chopped
• Big cloves Garlic -- 2 to 3 cloves
• Garam masala -- 1/2tsp
• Curry leaves -- 2 to 3
• Ginger and Garlic paste-- 1 tbsp
• Coriander leaves -- 1/2 cup
• Green chillies -- 6 to 3
• Puffed gram- 1/4 cup
• Cinnamon sticks - 2 - 3 small sticks
• Clove - 4
• Poppy Seeds - 1/2 tsp
• Coriander seeds / Dhania - 1 tsp
• Jeera - 1/2 tsp
• 1 cup water
• Salt to taste

Directions:

Soak peas overnight and boil it with little salt for 3 whistles and keep aside. Put all the ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste. Add this paste to the peas and bring to a boil. Let boil for at least 10 minutes, stirring occasionally. Add salt to taste and keep aside.

Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand. Pour 2-3 ladles of the peas mixture, on top of the crushed puris. Pour 1 tsp of green chutney and tamarind chutney on top. Add a pinch of salt and top with some cut onion and tomatoes. Add fine sev.Serve hot.