GREEN PEAS CURRY

Ingredients

Green peas 1 cup

Grated coconut 1/4 cup

Aniseed 1 tsp

Masala powder 2 tsp

Chilli powder 1 tsp

Coriander leaves

Cinnamon 1/2 stick

Cumin seed 1 tsp

Cloves 2

Salt to taste

Oil 2 tbsp

Preparation

1. Soak green peas in water for about 3 hours.

2. Grind coconut and aniseeds coarsely.

3. Cook green peas with salt.

4. Heat a pan, add oil, cinnamon, cloves, cumin seeds, cooked peas and grinded coconut mixture. Mix well.

5. Add masala powder, chilli powder and water.

6. After 5 mts turn off the heat.

7. Garnish with coriander leaves.

8. Serve it with chapati.

POTATO PEAS CURRY

Ingredients

Potato 2 large

Green peas 1/2 cup

Onion 1

Tomato 1

Ginger garlic paste 2 tsp

Green chilli 2

Coconut milk 1 cup

Red chilli powder 1/2 tsp

Masala powder 1 tsp

Cinnamon 1/2 stick

Cloves 2

Coriander leaves

Salt to taste

Oil 3 tsp

Preparation

1. Heat a cooker and add to it oil, cinnamon, cloves, chopped green chillies and chopped onion. Fry well till it turns golden brown.

2. Add ginger garlic paste and chopped tomatoes and fry.

3. Now add chopped potatoes and green peas.

4. Cover it and allow it to cook. After 3 whistle turn off the heat.

5. After 10 mts open the cooker and turn on the heat. To the contents, add coconut milk, red chilli powder and masala powder.

6. Mix well and after 5 mts turn off the heat and garnish with coriander leaves.

7. Serve it with rice or chapati.

MATTAR PANEER

Ingredients

Paneer 250 grams

Mattar (peas) 100 grams

Onion 1

Tomato 1

Green chilli 3

Ginger garlic paste 2 tsp

Turmeric powder 1/2 tsp

Cumin powder 1 tsp

Corriander powder 1 tsp

Red chilli powder 1/2 tsp

Kasoori methi (fenugreek leaves) 3 tsp

Cashew nuts 10 to 15

Cumin seeds 1 tsp

Cinnamon half stick

Cloves 2

Bay leaves 1

Corriander leaves 1 spring

Milk 5 spoons

Salt to taste

Oil 5 spoons

Preparation

1.To a pan add oil and add broken cashew nuts, saute them.

2.Add chopped onions and salt. Cook it till the colour changes to slight brown.

3.Add chopped tomatoes, ginger garlic paste and turmeric powder.

4.Cook few minutes. Cool and blend this mixture into a fine paste.

5.Add oil to a pan and then add cinnamon, cloves, bay leaves. Now add blended paste.

6.Add little water and chopped green chillies. Now add corriander powder, cumin powder, red chilli powder.

7.Bring the mixture to boil for 10 minutes.

8.After 10 mts add kasoori methi. Then add green peas (mattar).

9.After 5 mts add paneer. Sim the flame and add corriander leaves and milk or cream.