Warm Garam Masala Garden Peas

image

Here in the UK we love our peas, as a side dish and an accompaniment to many of our favourite meals. We also love curry! So why not mix things up?

Take the simple versatile garden pea and spice it up! This will enhance not only the meal but will add an Indian twist to any classic dish! The usual and most favoured herb is mint but here we are using the famous coriander and lifting the sweetness with spices and lime.

image

INGREDIENTS

1 cup of frozen garden peas
½ tbsp sunflower oil
¼ tsp mustard seeds
⅓ tsp salt or to taste
½ tsp garam masala or more to taste
½ tsp coriander & cumin powder
Handful of chopped coriander
Squeeze of fresh lime juice

METHOD

• Heat the oil in a small saucepan, add the mustard seeds. Once they start to sizzle, carefully mix in the peas

• Let them defrost a little, throw in the salt, coriander and cumin powder. Combine well. Cook on a low heat for 7-10 minutes

• Stir in the coriander and add the lime juice, mix and let the coriander leaves wilt a little.

• Take off the heat and serve with the meal of your choice. Also ideal to mush up and give to toddlers to introduce them to different spices and flavours

Peppered Paneer With Peas

image

My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

image

Aubergine & petit pois lasagne

image

Lasagne originated in the region of Emilia-Romagna and is traditionally known for the wonderful layers of ragù, bechamel sauce and parmigiano regiano with meat and vegetable layered within.

In this all vegetarian lasagne you will find that I have combined the tomato ragù with the aubergine and peas already and I personally adore the bechamel sauce with the cheese melted all over as the last layer. Which I must admit I do keep til the end when eating it.

My husband and I seriously love Italian food and that’s why we were led to Rome and Sardinia for our honeymoon. I have never tasted pizza and pasta so good as I did on the streets of ancient Rome. I must have been an Italian in my past life and now of Indian origin I think Im working through the alphabet lol!

I will definitely be exploring more Italian recipes as I go along in this very exciting culinary journey of mine…do come along for the ride!

INGREDIENTS

1 large aubergine thinly sliced
1 medium onion grated
1/4 tsp dried red chilli seeds
1/4 tsp dried oregano
1 tbsp olive oil
A little boiling water
2 cloves garlic crushed
1/2 tsp salt
200g tomato passata
150-180g frozen petit pois
9 pre soaked lasagne pasta sheets *see notes*
150g cheddar cheese grated

For the bechamel sauce
30g butter
1 1/2 tbsp plain flour
200ml milk
Salt to taste
Pinch of pepper

METHOD

• In a large saucepan heat up the oil throw in the onion and aubergine, sauté until tender. Sprinkle in the chilli seeds, oregano, salt and the garlic, pour in a little boiling water and mix

• Let it simmer for about 7 minutes and then stir in the passata and the peas. Cook for a further 10 minutes on a low flame, then set aside

image

image

• To make the white sauce. In a small saucepan melt the butter on a low flame, stir in the flour and cook through for a few minutes stirring continuously. Slowly pour in the milk whilst still stirring and leave on a low flame, keep stirring and once the sauce starts to thicken up, sprinkle in the salt and pepper, stir and take off the heat

image

• In a deep rectangular baking dish place 3 pre cooked lasagne sheets then spoon out half of the aubergine filling and spread out. Another 3 sheets on top of the aubergine layer and then the remainder of the aubergine mixture.

image

Last 3 sheets to be placed and then pour out the luscious creamy white sauce. Top off with the grated cheddar cheese

• Bake in the oven at 180°c/350°f/gas mark 4 for approximately 30-35 mincutes until the cheese is nice and crispy and golden

image

• Slice into healthy size squares and serve with a salad of your choice

image

Note* to pre cook the dried pasta sheets just put them in some boiling water with olive oil until they are a little softer.

A Warm Sweetcorn & Garden Pea Ebly Salad

image

Ebly is a wheat berry where the entire wheat kernel (except for the hull), composed of the bran, germ, and endosperm is in tact. Wheatberries have a tan to reddish brown color and are available as either a hard or soft processed grain. They are often added to salads or baked into bread to add a crunchy texture. When wheat berries are milled the resulting flour is whole wheat
This side dish is often called Ebly, from the name of the first brand of cooked wheatberries.

image

My parents first came across this gorgeous grain at a close aunt’s house. She had made a wonderful dish with a variety of vegetables and Ebly and my Mum especially couldn’t stop raving about it! She loved it so much that she instantaneously that week went and bought some. Low and behold I got her Ebly vegetable dish to try out straight away. I now can look back and understand why both my parents took to it so. A comforting grain that feels good once eaten. It is also able to absorb the flavours you throw at it! I too fell in love and now it’s your turn!

image

A couple of days ago my Dad sent me a couple of pictures via email of his sweetcorn and pea Ebly dish which looked delightful! Yesterday I wrote down his exact recipe and as always couldn’t wait to share with you all, my friends! So here it is, a healthy and light meal for anytime of the day. Thank you Dad for the excellent recipe and pictures! Love you x

INGREDIENTS

1 cup Ebly pre boiled as per instruction
1½ cup frozen peas
1½ cup frozen sweetcorn
½ tbsp olive oil
¼ tsp cumin seeds
⅓ tsp turmeric
salt to taste
Squeeze of fresh lemon juice
Fresh coriander to garnish

METHOD

• Heat the oil in a large shallow saucepan, throw in the cumin seeds along with the sweetcorn and peas. Mix well and cook for 5-7 minutes

• Season with salt and add turmeric. You may want to add a little water if less moisture. Cover and cook for a further 10-12 minutes

• Stir in the pre cooked Ebly, re-season if need me, squeeze over the lemon juice and combine well and warm through on a low heat for 5 minutes

• Garnish with freshly chopped coriander

image

image

Potatoes and Peas Masala

Today I’m posting a recipe up from a fellow blogger Ngansequitur Who has a lovely blog about life, crafts and food with beautiful pictures! Please do check it out!

I was really cheerful when told that this masala was made, which looks fantastic with the rice and healthy carrots!

I’m so happy that my recipes are being cooked and enjoyed! Thank you so much ngansequitur for making my samosa masala! It really means alot to me. Love D x

Stuffed mutter paratha

image

Parathas are a flatbread from the Indian Subcontinent, still so very popular as they are so versatile and can be made plain or stuffed. Here I am sharing my recipe for paratha with masala peas. What is so wonderful is that it’s a meal onto itself. It’s like having your curry and roti or naan in the one hit with ultimate flavour as the paratha casing absorbs the flavour of the stuffing whilst being cooked.

Ideal for breakfast, lunch or dinner, served with a little yoghurt or chutney. In my case I served them with my carrot and courgette kadhi

image

My husband called it a perfect sunday lunch meal as you can eat them at your own pace whilst you chill out on your day of rest. I did not make them on a Sunday this time round so I guess we’re having parathas again on Sunday. Don’t worry I will come up with another stuffing recipe! See you soon x

INGREDIENTS
For the stuffing

400g Frozen garden peas
1 small onion
2 cloves garlic
1 tbsp oil
salt to taste approximately under 1 tsp
½ tsp garam masala
1 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
¼ tsp red chilli powder
Squeeze of fresh lemon juice
¼ tsp cumin seeds
¼ tsp mustard seeds

For the Paratha casing

1 cup wholewheat flour
1½ cups plain flour
1 tbsp oil
⅓ tsp salt
Boiling water
A little plain flour for dusting
Oil for shallow frying

METHOD

• Boil the peas for 5 minutes and then blend along with onion and garlic to a thick paste

• Heat the oil in a small saucepan. Add the cumin and mustard seeds, wait until they sizzle and carefully mix in the pea paste. Throw in all seasoning and squeeze in lemon juice. Stir fry for a few minutes on a low to medium heat until the peas become more of an olive green. Set aside to cool

image

• Making the dough for the parathas ~ Measure out the flours and salt into a large mixing bowl and pour in the oil. Work through the flour so that it resembles bread crumbs and it sticks together. Slowly add some boiling water and use a spoon to bring the dough together. Once your able to touch the dough knead for 5 minutes. It should be slightly softer than play doh consistency

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of pea masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the peas inside.

• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the peas may try to escape so press back in again and roll out

• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done. Repeat for the rest of the dough and pea masala

• The pictures below will show you step by step instructions

image

image

Fresh pea tagliatelle in a tomato and garlic sauce

image

I normally cook with frozen peas but was in for a treat when my parents brought round a bag of fresh West country garden peas. So sweet and tender, they look appealing to the eye and taste wonderful swirled into this aromatic fresh tomato and garlic sauce. My memory of shelling peas with my father is that the peas hardly ever made it to the saucepan as we would both be nibbling on them whilst we shelled. I am lucky that some peas made it into my sauce before we got to them! Hope you enjoy…

INGREDIENTS

200g dry tagliatelle
120g fresh peas shelled
4 medium tomatoes
3 cloves of garlic crushed
1 green chilli finely chopped
1 tsp oregano
1/2 tsp salt
1/3 tsp sugar
1 1/2 tbsp extra virgin olive oil

METHOD

1. To skin the tomatoes put in a bowl and pour boiling water over them. Let the tomatoes rest for 10 minutes, then drain water and the tomato skins will peel off right away

2. Use a blender to crush the tomatoes along with 2 cloves of crushed garlic. Whizz until you get a sauce consistency

3. Meanwhile par boil the fresh peas for 4 minutes and put aside

4. Also put on the tagliatelle to boil in slightly salted water. For it to be al dente simmer pasta on a medium heat for 7-8 minutes after it comes to the boil. Once done rinse and then drain. Add 1/2 tbsp of olive oil to prevent the tagliatelle from sticking

5. Heat 1 tbsp olive oil in a big saucepan throw in the oregano, chilli and the remainder of crushed garlic. Cook gently for 2 minutes and combine the tomato base made previously, add salt and sugar at this stage. Stir and simmer on a low heat for 7 minutes.

6. Combine the peas into the tomato sauce and slowly mix in the tagliatelle making sure each strand is covered in the sauce. Serve with a sprinkling of parmesan if you wish.