Peas Poha

Ingredients( serves 2):-

1. Poha( Beaten Rice) 1 cup
2. Green peas 1/2 cup
3. Corrainder Leaves 1 tbsp
4. Green Chilli 1
5. Salt according to taste
6. Milk 1/4 cup
7. Mustard seeds 1 tsp
8. Oil 1 tbsp

Pre Preprations:-

1. Grind together Milk, Corriander leaves,Green chilli.
2. Wash poha, add salt and the above mixture to it.

Preprations:-

1. Heat oil in a deep pan.
2. Add mustrad seeds to the hot oil.
3. Now add the green peas.
4. Cook for approx 7 min with close lid on medium flame.
5. Stir occasionaly.
6. Now add the poha mixture and mix gently.
7. Cook for another 5 - 10 min on low flame with closed lid.
8. Serve hot.

Matar ke Pranthe ( Prantha with stuffed green peas)

Ingredients( serves 2):-
For Stuffing:-

1. Green Peas 2 cups
2. Green Chilli 1 no.
3. Ginger 1/4 inch
4. Onion 1 medium
5. Salt acc. to taste
6. Ajwain 1/2 tsp
7. Red chilli powder 1/4 tsp
8. Garam Masala 1/4 tsp
9. Pomegranate seeds 1/2 tsp (optional)
10. Finely chopped Corriander leaves 1 tbsp
11. Ghee

For Dough:-

1. Whole wheat flour 2.5 cups
2. Water 1.25 cup
3. Ghee 1tbsp(optional)

Pre Preprations:-

Dough

1. Take the flour and ghee in a large bowl.
2. Knead the flour by adding small amont of water.
3. Knead untill it is soft and non sticky.

Stuffing

1. Boil and crush the green peas.
2. Finely chop onion, ginger and green chillies.
3. Crush pomegranate seeds.
4. Mix all the ingredients except ghee.

Prepration:

1. Divide dough into small peach sized balls.
2. Roll out the dough with the help of rolling pin of diameter around 5 inches.
3. Brush the circle with the ghee.
4. Place green peas mixture into it and again make a ball.
5. Completely seal the edges otherwise stuffing may come out.
6. Now dust with some dry flour and roll again into 6 inch circle.
7. Pre heat the tawa/griddle.
8. Now place the parantha over the hot tawa.
9. Turn the side when parantha begins to have brown patches.
10. Apply ghee or butter on the cooked side.
11. Now apply ghee or butter on the second side as well.
12. Cook untill both sides are light brown.
13. Serve hot with butter, Yoghurt, chutney etc.

Vegetable Pie

Ingredients(serves 2):-

1. Potatoes cut into thin slices 1/2 cup
   
2. Cauliflower cut into small florets 1/2 cup
3. Capsicum thin slices 1/3 cup
4. Carrots 1/3 cup
5. Beans 1/4 cup
6. Green Peas 1/4 cup
   
7. Salt acc. to taste
8. Oil to fry

For White Sauce

1. Butter 2 tbsp
2. Plain Flour 2tbsp
3. Salt 1/4 tsp
4. Black Pepper 1/4 tsp
5. Milk 1 cup
   

Pre Prepration :-

1. Deep fry potatoes and cauliflower, capsicum pieces.
2. Boil Beans, Carrots and Green Peas in salted water.

White Sauce:-

1. Heat butter in a heavy pan.
2. Add Flour to melted butter.
3. Cook on a low flame for 5 min.
4. Now slowly add milk stirring constantly.
5. Finally add salt and black pepper.
6. Sauce should be smooth and without any lumps.

Prepration:-

1. Take a greased baking tin.
2. Arrange vegetables in the tin.
3. Now pour White sauce over the arranged vegetables.
4. Bake on 200 c for 20 min.
5. serve hot.
   

Mixed Vegetable

Ingredients(serves 2):-

1. Potatoes cut into small pieces 1/2 cup
   
2. Cauliflower cut into small pieces 1/2 cup
3. Capsicum small pieces 1/3 cup
4. Carrots 1/3 cup
5. Beans 1/4 cup
6. Green Peas 1/4 cup
   
7. Onion 2 pieces
8. Tomatoes 3 pieces
9. Green Chillies 2 no.
10. Ginger 1/2 inch
11. Garlic 5 flakes
    
12. Red Chilli Powder 1/2 tsp
13. Turmeric Powder 1/2 tsp
14. Garam Masala 1/2 tsp
15. Salt acc. to taste
16. Oil 2 tbsp
17. Cream/Malai 1 tbsp
18. Corriander leaves 1 tbsp
    
19. Water 2 tbsp
    
20. Oil to fry

Pre Prepration :-

1. Deep fry potatoes and cauliflower pieces.
2. Boil Beans, Carrots and Green Peas in salted water.
3. Grind together onions, tomatoes, garlic, ginger, green chillies.

Preprations:-

1. Heat oil in a pan.
2. Add grinded ingredients to pan and cook on medium flame.
3. Stir continuously.
   
4. After 10 minutes add capsicum
   
5. Cook on medium flame until oil separates.
6. Now add all powdered spices.
7. Add water and Mix well.
8. Add fried and boiled vegetables.
   
9. Cook for 5 min on slow flame.
10. Finally add Cream or malai.
11. Garnish with corriander leaves and server hot.