JOIN USGreen peas, now in season, are not only colourful and appetising, but are also a storehouse of proteins, vitamins, minerals and fibre. Here are a few recipes you can try with the green pearls.
Green barfi
Ingredients: 2 cups of fresh green peas; 2 cups of coconut gratings (boiled); ½ cup of crushed peda; 2 tbsp of ghee; 1¾ cup of sugar; a few almond slivers (toasted) to garnish; a few drops of vanilla or rose essence.
Method: Grind the peas and coconut gratings to a smooth paste, add sugar and cook in a thick bottomed pan till they blend. Add the crushed peda and ghee. Cook till it’s almost dry and the mixture leaves the sides of the pan. Add vanilla or rose essence, mix well and pour on to a plate. Shape the mass into a square of 1-inch thickness. Sprinkle almond slivers and press gently; cut into desired shapes while it’s still warm. Store once it cools. Makes 25-30 pieces.
Green kheer
Ingredients: 1 cup of fresh green peas; 2 cups of boiled coconut milk (medium thick); jaggery powder or sugar to taste; a pinch of baking soda; ¼ tsp of cardamom powder.
Method: Retaining 1 tsp of peas, grind the rest to a very smooth paste. Add 1½ cups of water and bring to boil slowly. Stir in coconut milk, along with soda and jaggery, then bring to boil. Add cardamom powder and the retained whole peas and serve hot. Serves four.
Peas bath
Ingredients: 1½ cups of green peas; 3 cups of rice (cooked); salt and lemon juice to taste; 3 tbsp of fresh coconut gratings (ground to a paste); 1½ tsp of mustard seeds; a few red chillies; 1/8 tsp of turmeric powder; a pinch of asafoetida; a few curry leaves. For seasoning: 3 tbsp of oil; 1 tsp of mustard seeds; a few ground nuts and cashew bits; 1 tsp of Bengal gram and urad dal each; 6-8 curry leaves.
Method: Cook the rice in such a way that the grains are soft and separate. Heat oil and season with the above mentioned ingredients; add the boiled peas and sauté till the moisture evaporates. Add the ground coconut paste, mix well and remove from fire. Add rice, salt and lemon juice, then mix well. Serve with crushed papad.
Peas patties
Ingredients: 1½ cups of toor dal; 1 cup of green peas (boiled); 3 tbsp of coconut grating; 2 each f green and red chillies; a few curry leaves; a pinch of asafoetida; salt and lemon juice to taste; 1/8 tsp of turmeric powder; 2 tbsp of carrot gratings; a few coriander leaves (chopped); 2 tbsp of ghee. For seasoning: 1 tbsp of oil; 1 tsp of mustard seeds; 1 tsp of urad dal; 2-3 red chillies.
Method: Soak the dals for three to four hours and grind to a coarse paste, along with coconut gratings, chillies, asafoetida, turmeric, curry leaves and salt. Add the peas and carrot gratings and steam cook in a pressure cooker for two whistles. Remove, cool and crush the mixture if it’s lumpy. Heat and season oil and pour over the mixture. Add lemon juice and coriander leaves, mix well and make 12 equal-sized balls. Flatten them a little and steam cook again for five minutes. Serve hot with mint chutney or tomato sauce.