Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Fresh Peas of Spring ~ Peas Pulao


I walked to Pike Place Market this morning and came home with two pounds of fresh peas. I sat for some time thinking about what to prepare and the following recipe is what I came up with for our meal today.

Added basmati rice and salt to water. Steam-cooked the rice to tender.

While rice was cooking, I shelled the peas from the pods. I separated about a cup of plump peas for this recipe. Heated a skillet. Added a teaspoon of peanut oil. When the oil was hot enough, added a teaspoon of Mandira’s panch phoran mix. Toasted the spices for couple of seconds. Then added the fresh peas, quarter cup of finely chopped mint leaves for fragrance and a pinch of black pepper for some heat. Slow simmered the whole thing in quarter cup of very diluted homemade coconut milk for about five minutes.

By then the rice was ready. Added the Pea-panch phoran mix from the skillet to the rice. Mixed and served it with cucumber raita.

Thanks to the Basmati, panch phoran and mint presence, the fresh peas of spring season radiated comfortable glow of self-appreciation. I loved my meal today.


Peas Pulao with Fresh Peas and Panch Phoran
(for two persons, for two meals)

1½ cups basmati rice + 3 cups water + quarter teaspoon salt
Skillet
1 teaspoon - peanut oil
1 teaspoon- panch phoran mix
1 cup - freshly shelled, plump peas
¼ cup - finely chopped mint leaves
¼ teaspoon - crushed black pepper
¼ cup - coconut milk (homemade or store-bought)

(Panch Phoran is a Bengali/Oriya spice mix made of Cumin, Fennel, Fenugreek, Mustard and Nigella seeds. Take the seeds in almost equal quantity. Mix and store in a spice box. That’s panch phoran.)

Posted by Indira©Copyrighted in Basmati Rice, Peas (Bataani) (Friday May 16, 2008 at 5:12 pm- permalink)
Comments (16)

The New Home of Mahanandi: www.themahanandi.org