Warm Garam Masala Garden Peas

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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.

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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

Cherry Tomato & Onion Poha

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A light lunch, so quick and easy to prepare.  Something a little different from your normal Indian rice dish.  The poha ~ flaked rice is less heavier when eaten.  Traditionally made with potatoes for breakfast in India or a snack, I cut out the extra carbs and added my favourite, the succulent cherry tomato.

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Along with the onion and the spices, the tomato places a sweetness to go with the saltiness from the seasoning and sour notes from the lemon.  I’ve run out of flaked rice now , I better go out and buy some more!

Have a delightful day, much love D x

INGREDIENTS

2 cups flaked rice rinsed
10-12 cherry tomatoes halved
1 white onion diced
2 tbsp sunflower oil
½ tsp mustard seeds
Pinch of asafoetida
2 cloves
¼ tsp red chilli flakes
⅓ tsp salt or to taste
⅓ tsp turmeric powder
1 heaped tsp coriander & cumin powder
1 tsp garam masala
Lemon juice

METHOD

• Heat the oil in a medium non stick saucepan, with the mustard seeds, cloves, chilli flakes and asafoetida, on a medium heat

• Once the seeds start to sizzle and pop, carefully add the onion and sauté until translucent

• Throw in the tomatoes plus all seasoning and spices.  Mix well and cook on a slow to medium heat for 5-8 minutes.  Stirring occasionally

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• Next scatter in the flakes of rice and fold gently into the onion and tomato.  The oil with the spices will turn the flakes yellow.  Combine so that all the rice is covered and becomes all yellow, squeeze in a little lemon juice to taste

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• Reduce to a slow heat and cover, cook for 10-15 minutes. 

• Serve with a heaped tablespoon of fresh natural yoghurt

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