The humble pea is a versatile, nutritious addition to one’s diet
Vegetarians do not have to look far for their protein intake. Peas are a rich source of protein. They are also rich in vitamin K, B6 and dietary fibre. They can be eaten in many ways — simmer them in cream, mash them up, or use them as a filling in sandwiches, parathas or in a pulao. Here are some simple recipes.
Shelled, boiled green peas: 1 cup
Diced, boiled potatoes, cooled: 2 cups
Half a cup salad dressing
Mayonnaise: 2 tbsp
For salad dressing
Garlic skinned and minced: half a clove
White vinegar: one-third cup
Mustard powder: two-third tsp
Sugar: one-third tsp
Salt to taste
Red chilli flakes: half tsp
Fresh pepper powder: quarter tsp
Vegetable oil: one-third cup
A glass jar with lid
First prepare salad dressing. Combine all the ingredients mentioned above in preparing the salad dressing in the jar. Screw on the lid tightly.
Hold the jar over the kitchen sink and shake vigorously for a few minutes. Now put together the salad.
Put peas and potatoes in a separate dish. Pour half of the salad dressing over the potatoes. Chill in the refrigerator. Pour the remaining dressing over the peas and chill.
Just before serving, combine peas and potatoes and garnish with mayonnaise. Serve chilled.
Shelled green peas: half kg
Water: 4 cups
Milk: half a cup
Salt and pepper to taste
Small pieces of toast, fried crisp
Boil green peas in 4 cups of water till they turn tender. Mash and pass through a sieve. Add milk, season and boil for 3 minutes longer. Serve garnished with small pieces of crisp toast.
Paneer cut into small cubes: 200 gm
Green peas: 250 gm
Onion, chopped: 1 large
Garlic, minced: 5 cloves
Ginger, minced: half-inch
Coriander powder: 1tsp
Turmeric powder: quarter tsp
Chilli powder: half tsp
Garam masala: half tsp
Fresh curd: half cup
Bay leaves: 2-3
Handful of chopped coriander leaves
Salt to taste
Oil for cooking
Deep fry paneer over a low flame till the pieces turn golden brown. Use oil separately for this purpose. Now heat oil in a pan and fry onion, garlic, ginger till they turn light brown. Add coriander, turmeric and chilli powder; stir and add peas. Cover till spices begin to separate from oil. Add beaten curd and cook for 8-10 minutes. Add paneer, salt and bay leaves. Add some water; cover the pan and cook over low to medium flame till peas are soft. Add garam masala, coriander leaves and cover for sometime then serve hot.