Peas Parathas

Ingredients:

For Filling:
1 cup green peas, boiled
3 green chillies
1 tbsp. coriander leaves finely chopped
1” piece ginger, peeled, chopped
1 sprig mint leaves finely chopped
1/2 tsp. dried mango powder (amchoor)
1 tsp. cornflour
salt to taste

For Dough:
2 1/2 cups wheat flour
1 stalk curry leaves
3 green chillies
1 sprig mint leaves
salt to taste

Method:
1. Divide dough into 10 portions, make round balls. Divide filling into same number of
portions, keep aside.
2. Roll one portion of dough into a 4” thick chappati. Place one portion of filling in the centre.
3. Bring edges together over filling, and press down gently to seal.
4. Dust with a little flour, roll gently to form a 6” wide round. Heat a skillet, roast till brown
specks form, drizzle with a little oil.
5. Roast evenly till golden and crisp on both sides.Serve hot with chutney or tomato sauc

Peas And Peaspod Pulao

Ingredients
2 cups long grain rice,
1/4 cup soya beans,
soaked in water overnight
1 cup fresh green peas, boiled, drained
1/2 cup orange pumpkin peeled, sliced
1/2 cup peapod pieces (refer note)
1 sprig spring onions finely chopped
1/2 cup coconut scraped
3 green chillies
1” piece ginger
1/4 tsp. dried mint powder
1 tsp. kasoori methi
1 lemon juice extracted
1 bay leaf
2 cloves
2 whole small cardamoms
1/2” stick cinnamon
1/2 tsp. cumin seeds
2-3 pinches asafoetida
salt to taste
2 tbsp. ghee or oil

Method
1. Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of
salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool.
2. Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just 2-3 seconds more. The coriander look finely chopped, not crushed.
3. Heat oil in a heavy saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut, pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender.
4. Add peas, soyabeans,mix and cook for a minute.
5. Evaporate excess moisture, take off fire.
6. Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all
rice is evenly coated.
7. To heat either place covered in microwave or hot oven. Or place inside a pressure cooker
with hot water.
8. Serve hot with kadhi, kachumber or curds.

Potatoes and Peas Curry

Ingredients
2 big potatoes
2 tomatoes
Half kg green peas
1tsp mustard seeds
Half tsp cumin seeds
asafoetida a pinch
1 tsp chilli powder
half tsp turmeric powder
a pinch of garam masala
1 cup coconut milk (powder or tinned)
small piece of jaggery or half tsp sugar
salt to taste

Method
1. Heat 1tsp oil in a kadai, put the mustard seeds in it, after they crackle add cumin seeds and asafoetida then put in the chopped potatoes, tomatoes and green peas.
2. Add 2 cups of water and the turmeric powder,chilli powder,jaggery (or sugar) and the salt.
3. Let it cook till the potatoes are done.Then add the coconut milk (if powder is being used, first mix it in cold water and then add to the hot mixture) bring it to a boil and put it off.
4. Garnish with finely chopped coriander leaves.
5. Good to eat with rice and with rotis