Cheezy peas brown rice

You don't see me writing about many rice recipes since I try to use quinoa as much as I can. I came across this recipe for peas pulao/pilaf which had loads of milk and butter and white rice. I have tried to make it as healthy as I can

Ingredients:

• Cooked brown rice-1 cup


• Shallots-3-lengthwise chopped


• Green peas-thawed-1/4 cup


• Mustard seeds-1 tbsp


• Clove-2, cinnamon-1 small stick, 1 cardamom and 1 bay leaf


• Cashews-5-broken into bits


• Green chilli-1


• Light coconut milk-2 Tbsp (optional)


• Tofutti cheese slice-1/4 (optional)


• Mint and Coriander leaves-10 each-finely chopped(optional)


• 2 tsp oil

Method:

• In a pan, add 2 tsp oil, add clove, cinnamon, cardamom and bay leaf and mustard seeds. Once they pop, add shallots, cashews, green chilli in and toss until shallots turn translucent.


• Toss in the green peas, salt and add coconut milk until peas are cooked and add the rice in. Add extra salt. Mix them all well and serve with cheese bits on top.


• You could add coriander and mint (add them in with green peas if you are planning to use them)

Chickpea Peanut 'Patty'

I had few left over chickpeas (1/4 cup approx.) and 1 potato. Made this awesome 'patty'

In a high speed food processor, add cooked chickpeas (1/4 cup), unsalted roasted peanuts (1/4 cup), a piece of ginger until they come together. Transfer it to a bowl, add one potato and mix them all well. Use your hands-:) You would appreciate the taste later on. Add in some salt, chili powder, fennel seed powder (ask for saunf powder in Indian grocery). Shape them as patties and dust them with either bread crumbs/multi-grain crumbs and pan fry them :) Top with some cheese (optional)

Pumpkin green peas curry

I opened my new pack of fennel seeds, the aroma triggered the invention cells in my brain :) Fennel seeds, peanuts and coconut are best friends. They taste amazing when put together. Made this pumpkin curry, probably one of my best inventions so far. :)

Ingredients: 

• 250 gms yellow pumpkin - cubed


• 1 red onion- chopped fine (some goes into the curry, some into blender)


• Green peas - a handful


• Roasted Peanuts-15


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Fennel seeds- 1tsp


• 2 garlic pods chopped fine


• Salt-to taste

To Grind:

• Coconut-3-4 tbsp


• Dry red chilli-2 (vary this based on your spice limit)


• Fennel seeds - 1 tsp


• Cumin seeds - 1 tsp


• A handful of chopped red onion


• Garlic - 3 nos

Method:

• Grind the ingredients to be blended into a smooth paste.


• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, fennel seeds and chopped garlic. Saute for a minute before you toss the onions in


• Add little salt and sprinkle water to soften them. Add the chopped pumpkin, peanuts, green peas and saute for a minute and then add the blended paste, salt close and cook until pumpkins are real soft. Sprinkle water if needed.


• Once pumpkin is soft, add 2 tsp of cornflour to make the curry dry.