An Cooking

This recipe is from an Aval Vikatan magazine recipe compilation. I am a big fan of this Tamil magazine. Usually a small recipe booklet comes along with the magazine and I have been collecting them whenever I buy this magazine, sometimes I buy it just to get the recipe booklet :) I was attracted to the photo of this recipe when I saw this in a vegetarian recipe booklet. I followed the recipe exactly here. Next time I am planning to add some fat-free half and half to this instead of the nuts used to thicken the gravy. I prepared this peas masala as a side dish with jeera rice and chapathis.

INGREDIENTS:

1. Fresh or frozen green peas, 1 cup.
2. Medium-sized onions, 2.
3. Tomatoes, 3. Canned tomatoes works best too. If canned tomatoes are used, 1-1/2 cup is required.
4. Ginger-garlic paste, 1 teaspoon.
5. Cashews, around 2-3 pieces.
6. Red chilies, 3-4.
7. Coriander seeds, 1 tablespoon.
8. Cardamom seeds, 2.
9. Fennel seeds, ½ teaspoon.
10. Cinnamon, 1 small stick.
11. Clove, 1.
12. Salt as per taste.
13. Cilantro for garnishing.

PREPARATION:

Dice the onions and tomatoes finely and keep aside. Heat a pan with a tablespoon of oil and add the cinnamon stick, cardamom pods, fennel seeds, clove, and coriander seeds and let everything fry for a minute. Then add the red chilies and fry for a few seconds. Transfer everything to a plate and let it cool. Add the diced onions to the same pan and sauté for a few minutes until onions turn brown. Then add the tomatoes and ginger-garlic paste and keep sautéing until everything is blended. Switch off the stove and let it cool. Grind the mixture into a smooth paste along the almonds and fried spices. The spices can also be ground separately and added to the blended onion and tomato paste. Transfer all the contents into the pan, add a teaspoon of oil, 1 cup of water, and salt as per taste and let it cook closed for 5-10 minutes under low flame. Add the peas now, mix everything, and cook for 2 more minutes. Garnish with chopped cilantro and serve hot with chapathis or rice.

No, really. We planted peas. Hard to believe - last year at this time it was going to be another 2 weeks before we could fight our way through the snow to check the hoop-houses. But it is warm (17°C today and it was even warmer on Saturday) and it is dry (somewhat alarmingly so) for mid-March.


Getting the trellis up took us 2 days (2 part days, really). Frames, bracing, strings to cut and tie - its a long somewhat fiddly job before you even get to the actual planting. Look at that side-brace: warped much?


Strings were tied on to the top braces before being screwed in place - much easier that way.


Then the bottom braces are screwed in place, and the strings tied around them. This is to prevent the all-to-common effect weve had the last few years, of the well-grown peas catching the wind and billowing and creaking like a tea-clipper in full sail.


And finally, the planted peas. Two double rows on each side of the string-covered braces. Theres Mrs. Vans, Spanish Skyscraper and Tall Telephone down the middle, with Dual, Harrisons Glory and Tom Thumb on either side. You cant see them; theyre not up yet. Cant think whats taking them so long.

Okay, gotta go - off to plant some more peas.