SIMPLE PEAS SUBZI

NEEDED:
fresh peas
red chilly
2 tsp oil
1 tsp mustard
salt
hing
turmeric powder

METHOD:

• pressure cook the peas adding water as required.( 1 whistle)
• ( dont over cook . it will get mashed. )
• temper mustard  in 2 tsp oil . add red chilly .
• then add the cooked peas , add hing , turmeric , salt .
• stir  and cook for 2 min and remove.

PEAS VADA

NEEDED
Fresh green peas  - 2 cups
Green chilly
Ginger
Chopped corriander  - 1/2 cup
Salt
Majaj ( pumpkin seeds, cucumber seeds)-  3 tsp
Little cashew ( broken ) - opt
Hing
Oil for frying

METHOD

• Grind peas , green chilly,  ginger , little corriander  without adding water.
• Transfer it to a bowl.
• Add hing ,salt,  remaining corriander,  Cashewnut,  majaj .
• Mix well .
• Make small ball and slightly flatten it .
• Deep fry in oil , till crisp and light brown.

NOTE
Adjust chilly to ur taste.
( fry on a medium flame )

PEAS KURMA

NEEDED:
1 cup - fresh peas
2 medium sized potato
Tomato - 2 - chopped
2 big onion - roughly chopped
Onion
Garlic
1/2 tsp saunf
1 Green chilly
Red chilly powder
Turmeric powder
Garam masala powder
Coconut milk 2 tbsp
1/4 tsp sugar
Salt
1 or 2 tbsp oil

METHOD

• Wash and peel potato skin( cut to 2 piece) and pressure cook along with peas.
• Keep aside. 
• Take a wok add 2 tsp oil, add the onion, fry slightly and add the tomato.  
• Cook for 2 minutes,  remove and allow it to cool. 
• Then add saunf , garlic , ginger and grind to a paste . 
• In the same wok add 1 tbsp oil and add the paste . 
• Add turmeric powder,  salt , chilly powder,  garam masala powder.  
• Cook till oil separates.
• Now add the potato and peas with little water. 
• Add 1/2 tsp sugar. 
• Add coconut milk , mix well, cook for 2 minutes. 
• Remove and garnish with corriander. 
• Good with roti,  fried rice. ....
• NOTE
• This subjee should be creamy , dont add more water.  
• Adjust masala to ur taste .

PEAS BURFI



NEEDED
fresh peas - 1 cup
sugar - 2 to 2 1/4 cup
Mawa - 250 gms
ghee - 1/2 cup
rose essence- 2 drops
food color - green
elachi powder
arrowroot powder or chutney dal powder/ porikadalai powder - 2 sp

METHOD

• in wok dry roast mawa and keep aside.
• ( this is to soften it)
• Grind the peas to a paste,  adding little water.
• Now melt 1/4 cup ghee and add the peas paste.
• fry for few minutes till the raw smell goes.
• add mawa, color,  mix well and transfer it to a bowl.
• Then in  the wok make sugar syrup , sticky consistency. ( add sugar +1 cup water)
• now add the peas mawa paste and stir constant.
• Add essence and elachi powder.
• Add chutney dal powder .( this is just for thickening)
• Stir constant till u get the desired burfi consistency.
• Spread in a greased plate and put pieces

.

PEAS PARUPUSULI

NEEDED:

peas - 1 1/2 cups
Oil  4 tsp
Mustard - 1 tsp
Urad dal -1 tsp
Salt

TO GRIND:
 channa dal - 1 / 2 cup  r little more.( soak for 1/2 hr and drain the water)
Red chilly
Hing
Curry leaves
Salt
Grind this adding little water as required.

METHOD

• In a bowl put the channa paste , and  in another vessel put the peas,add little water.
• Arrange in a cooker both peas and channa paste and pressure cook. 
• Then in a wok add 4 tsp oil and temper mustard,  urad dal.  
• Then add the cooked channa paste. 
• Stir well and bring to a crumbled form .
• Now drain the excess water from peas and add to the frying channa dal.
• Mix well and add salt if required.  
• Cook for few minutes and remove.

PEAS PARATHA

INGREDIENTS

1. wheat flour
2. salt
3. water
combine the above said & make a soft dough.

STUFFING:1
1. peas - 1- 1 1/2 cup
2. 2 green chillies
3. ginger - small piece
4. 1/2 tbsp chopped corriander
5. saunf - 1 tsp

6. salt 2 taste

grind the above said without adding water.

STUFFING 2 :-
boil peas . drain the water & mash .

in a kadai add 1 tsp oil & temper jeera . add the peas , salt , chilly powder , dhanajeera powder .
mix well & remove.

METHOD:

• 1. Divide the dough & roll each into a ball. take 1 ball & roll it to a small circle lightly dusting with wheat flour.
• 2. make small balls with the stuffing slightly smaller than the roti balls place the stuffing in the
• center of the circle & cover all the sides.
• 3. again roll out into a circle , dusting slightly with wheat flour.
• 4. make sure that the filling doesnt come out.
• 5. cook the paratha on a tava over medium flame.
• 6. cook till brown spots appear on both sides , appling little oil on both sides.
• 7. repeat the same.
• 8. serve hot toped with salted butter.

PEAS CHAAT

INGREDIENTS
4 cups - green peas, boiled
2 - medium potato, boiled, peeled and chopped
2 - medium onion, finely chopped
One green chilli, finely chopped (optional)
2 - medium tomato, finely chopped
A few sprigs of coriander leaves, finely chopped
1/2 tsp red chilli powder
1/2 tsp chaat masala
Salt to taste
1/2 a juice of a lemon
Sev for garnishing

METHOD

• In a mixing bowl, put in the boiled peas.
• E nsurIn e that all the water has been drained out.
• Add finely chopped onions, tomato, potatoes and green chilli.
• Sprinkle red chilli powder and chaat masala and salt to taste.
• Squeeze in the lime juice and give all the ingredients a good mix.
• Take a serving plate.
• Evenly spread the boiled peas mixture.
• Garnish with sev and coriander leaves.
• Tasty green peas snack is ready.
• can even add finely chopped cabbage and carrot (grated), if u like.

MUTTER KACHORI

NEEDED:

For the dough crust
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For green pea filling
2 cups green peas
1-2 green chillies,
chopped1 tsp grated ginger (adrak)
1/2 tsp kalonji
2 tsp fennel seeds (saunf)
1 tsp garam masala(optional)
4 tbsp chopped coriander
2 tbsp oil
salt
Gram flour -1 tsp ( optional)
Other ingredients
oil for deep-frying

METHOD:

• For the dough (crust)
• Combine all the ingredients and knead into a semi-soft dough using enough water. Knead well fpr 5 to 7 minutes.
• Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

• For the green pea filling:
• Corarsely grind the green peas,green chillies and ginger in a blender without using any water. Keep aside.
• Heat the oil in a pan,add the kalonji,fennel seeds,and ground green pea mixture and saute over a very slow flame 5 minutes.
• Add garam masala,coriander and salt , gram flour and saute for 2 more minutes. 
• (GramGflour will absorb the moisture)
• Divide  into 12 equal portions.
• 
  
• Roll out each portion of the dough into a (2") diameter circle.
• Place one portion of the green pea filling in the centre of the rolled dough circle.
• Surround the filling with the dough by slowly stretching it over the filling.
• Seal the edges tightly and remove any excess dough.
• Roll each filling portion into a (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat for the remaining dough and green pea filling to make 11 more kachoris.
• Deep fry in hot oil over low heat until golden brown on both sides.
• The kachori should puff up like puris.
• These take a long time to fry as the crust is thick and needs to be cooked on the insides also.
• Serve hot.
• cool completely and store in an air-tight container. u can take this while travelling.These will last for a day or two.

HOW TO STORE PEAS

• Fresh green peas in pods come very cheap at the mth of jan,perfect for freezing-better than the ready-to-use frozen packets of peas. this is a simple method to freeze fresh green peas.
• Peel the green peas from the pods. 2- 3 kg
• In a big pan,add water and let it boil.
• add 1/2 tsp sugar & salt in the boiling water.
• then add the green peas to the boiling water.Boil the peas for a couple of minutes-2 minutes to be precise,by which time the peas would have risen to the top.
• Strain immediately and pour cool water on top so that the cooking process would stop.
• Let it cool to room temperature and then pat dry using a kitchen towel.
• Store the green peas in a ziplock bag or cut in small covers & seal( using candle) and freeze.
• When required just take the amount of peas you need, and use it as you would use fresh green peas.