GREEN PEAS & MINT SOUP

GREEN PEAS & MINT SOUP

Winter time means soup time. There's nothing like a hot soup of soup to warm you during the winter evenings. Apart from being tasty, soups can be made using good-for-health vegetables.

One person of whom I am a big fan is the late Tarlaji Dalal, sadly no more now. She was fond of experimenting and I learnt from her that there's no harm in trying new dishes with different combinations of the same old vegetables. Here's a lovely soup, adapted from her website,  called, "Green Peas & Mint Soup" This is from her "Healthy Heart" series of recipes.

We loved the intermingling flavour of the mint along with the more conventional green peas. I used frozen peas which I had in stock.

The soup was excellent and I would most certainly recommend this to you.

Ingredients:

• Fresh Green Peas, 3/4 cup * I used frozen peas
• Oil, 1 tsp
• Onions, chopped, 1/4 cup
• Garlic, finely chopped, 1 tsp
• Salt, to taste
• Black Pepper, freshly ground, to taste
• Cornflour, 1 and 1/2 tsp, dissolved in 1 tbsp. of water
• Mint leaves, finely chopped, 1 tbsp.

Method:

In a kadhai, heat oil and when it gets hot, add the chopped onions and saute for half a minute on medium flame
Add the finely chopped garlic and saute for a few seconds
Next add the green peas and 2 cups of water and  mix well
Cook on medium flame stirring from time to time for about 5 minutes
Transfer to a bowl and allow it to cool
In a mixer, blend this to a smooth puree
Transfer the puree to the kadhai, add cornflour dissolved in water, salt, black pepper and finely chopped mint leaves
Mix well and cook on medium flame for about 2 minutes stirring from time to time
Pour into individual soup bowls and serve hot,

PEAS AND IVY GOURD STIR FRY

PEAS AND IVY GOURD STIR FRY

This easy to make dish has two commonly available vegetables, ivy gourd and peas. Ivy Gourd is  called Tindora in Hindi, Thondekayi in Kannada, Tendle in Konkani and Tondli in Marathi.

You can use either frozen or cooked peas for this recipe. It serves as a side dish which can be had with rice and curry or even rotis though it is rather dry.

Ingredients:

• Peas,  1/2 cup
• Ivy Gourd, cut length wise, 2 cups
• Onion, 1
• Turmeric powder, 1/2 tsp
• Chilli powder, 1 tsp
• Mustard, 1/2 tsp
• Oil, 1 tbsp
• Salt, to taste
• Coconut gratings, for garnish ( optional) 1 tbsp

Method:

Wash and cut the ivy gourd length-wise
Chop the onions
Heat oil in a thick bottom kadai
On medium heat, add mustard, when it splutters add the chopped onions and saute them
Next add the cut ivy gourd
Cover the kadai and cook the ivy gourd on low flame by adding very little water and stirring from time to time
Once the ivy gourd gets done, add the cooked/frozen peas, salt, and chilli powder.
Mix well and cook for another 2-3 minutes
Garnish with fresh coconut gratings, if you wish
Serve hot

METHI MUTTER ( FENUGREEK & GREEN PEAS) PULAO

METHI MUTTER (FENUGREEK & GREEN PEAS) PULAO

There are times when you need to make one more dish quickly, say when you have some unexpected guests or decide to supplement your lunch or dinner for whatever reason. I recommend you make this Methi Mutter Pulao in the manner I have described.

You will notice that to start with I have used cooked rice, which saves time. I have saved further time by using frozen green peas. I can assure you that these "short cuts" so to speak do not deter in any way from the final taste of the dish.

To complement the methi mutter pulao, I have made a salad which again can be prepared in a jiffy. This is a curd-based one made up of tomatoes and onions.

Try this out and let me know what you think of it...




Ingredients:

• Cooked Rice, long grained, 4 cups
• Methi ( Fenugreek) Leaves, 1 cup
• Cloves, 3-4
• Bay Leaf, 1
• Cardamom, 2
• Cinnamon, 1" piece
• Onions, medium-sized, sliced, 2
• Coriander Leaves, chopped, 1 tbsp + some for garnish
• Ginger Garlic Paste, 1/2 tbsp
• Green Chillies, crushed, 3-4
• Green Peas, frozen, 1/4 cup,
• Salt, to taste
• Oil/Ghee, 1 and 1/2 tbsp

Method:

Wash the methi leaves thoroughly after removing them from the stems
Chop the methi leaves, apply a little salt and keep it aside for about 15 minutes
Squeeze out the water from the methi leaves to remove the bitterness
Heat oil in a thick-bottomed kadhai
On medium heat, add cloves, bay leaf, cinnamon, cardamom and saute for a few minutes
Add the sliced onions and fry till they are golden
Now add the methi leaves, chopped coriander leaves and salt
Keep the kadhai covered till the methi leaves are cooked
Add ginger garlic paste, and crushed green chillies and fry for 1-2 minutes till the raw smell goes
Next add the green peas and fry for 1-2  minutes
Finally add the cooked rice and mix thoroughly till all the ingredients are fully blended
Cook, covered on low flame, for about 5 minutes
Garnish with chopped coriander leaves
Serve hot with salad, raitha of your choice

Hint:

• Garnish with roasted cashew nuts, if you so desire.