Bhaji Dana Recipe – Indian Food Recipe – How To Make Bhaji Dana

Ingredients

• 1 tbsp. vegetable oil or ghee, divided
• 1 small red onion, thinly sliced lengthwise (½ cup)
• 1 green bird’s eye chile, thinly sliced into thin rings
• 2 tsp. ginger-garlic paste
• 3 cups fresh fenugreek leaves, stems removed
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 tsp. Indian chile powder
• ¹⁄₂ tsp. freshly grated nutmeg
• ¹⁄₂ cup fresh or frozen peas
• Kosher salt
• ¹⁄₂ cup coarsely chopped cilantro
• Fresh roti*, to serve

Instructions

1. In a medium skillet over low heat, add ½ tablespoon oil. Once the oil is hot, add the onions and cook, stirring occasionally, until they begin to brown, around 10 minutes.
2. Transfer the onions to a bowl and set aside. In the same skillet, add the remaining oil, the chile, ginger-garlic paste, coriander, cumin,chile powder and nutmeg, and cook, stirring frequently, just until aromatic, about 30 seconds.
3. Add the fenugreek leaves and cook until wilted, 3–4 minutes.
4. Add the peas and the reserved onions and cook, stirring occasionally, until the peas are hot and cooked through, 2–3 minutes more.
5. Season to taste with salt, and stir in the cilantro.
6. Transfer to a bowl and serve hot, with fresh roti on the side.

This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!

Peas And Pasta Recipe – Pasta With Peas Recipe – Vegetarian Pasta Recipe

Total Time: 15 mins

Ingredients

• 1 lb (450 grams) Peas, fresh or frozen
• 1/2 lb (220 grams Short shaped pasta (shells, elbows, ditaloni…)
• 1/2 cup (50 grams) grated parmesan cheese, plus more to serve
• 2 cups (500 ml) vegetable broth or water, plus more if needed
• 1 small onion, diced
• 1 Tbsp olive oil, plus more for drizzling
• salt & pepper, to taste

Instructions

1. Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
2. Add the peas and cook stirring frequently about 1 minute.
3. Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
4. Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it’s fine, add extra water gradually only if needed.
5. Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
6. Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

This delicious recipe and photos were created by TheCleverMeal.com, we simply shared it. Check them out for more great ideas!

Vegan Pea And Asparagus Soup Recipe – Vegan Soup Recipe – How To Make Vegan Pea Soup

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 2 tablespoons canola or olive oil
• 3 garlic cloves, minced
• 1/4 cup leek, thinly sliced
• 1/2 fennel bulb, sliced
• 4 cups vegetable broth
• 3 cups water
• 1 bunch asparagus
• 1 lb. green peas, thawed if using frozen
• 1/2 bunch fresh parsley, plus more for garnish
• good quality extra-virgin olive oil, for drizzling

Instructions

1. In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.
2. Add vegetable broth and water, bring to a boil.
3. Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.
4. Turn off heat and add parsley.
5. Transfer to blender. Puree on high speed until smooth.
6. Return to pot and keep on low heat until ready to serve.
7. Finish with olive oil, course black pepper, and chopped parsley.

This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Check them out for more great ideas!

Spring Pea Dip Recipe – Vegan Dip Recipe – Vegan Side Dish Recipe

Prep: 5 mins – Total: 5 mins

Ingredients

• 2 cup frozen green peas thawed
• 2 inches fresh ginger grated
• 1/2 cup raw almonds
• 2 heaping cups fresh cilantro leaves and stems
• juice 1/2 lime about 1 tablespoon
• pinch salt
• 2 Tablespoons olive oil

Instructions

1. Add all of the ingredients except the olive oil to a food processor.
2. Pulse everything until finely chopped.
3. With the food processor running drizzle in the olive oil and blend until smooth with a little texture.
4. Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers.
5. Store leftovers in an airtight container for up to 5 days.

This delicious recipe and photos were created by TheOrganicDietitian.com, we simply shared it. Check them out for more great ideas!

Pea, Spring Onion And Ham Hock Salad Recipe

Ingredients

• frozen peas 200g, defrosted
• spring onions 4, chopped
• radishes 4, sliced
• avocado 1/2, diced
• white wine vinegar 1 tbsp
• Dijon mustard 1 tsp
• sugar a pinch
• olive oil 
• baby watercress 1 bag
• shredded ham hock 180g pack
• crusty bread to serve

Method

• Put the peas, spring onion, radish and avocado in a bowl. Whisk the white wine vinegar, mustard and sugar, then gradually whisk in 2 tbsp olive oil.
• Toss the dressing with the veg.
• Put the watercress on plates, top with the pea mix then scatter over the ham hock

This delicious recipe and photos were created by OliveMagazine.com, we simply shared it. Check them out for more great ideas!

British Mushy Peas Recipe

Prep: 5 mins – Cook: 30 mins – Soak: 12 hrs

Ingredients

• 9 ounces dried marrowfat peas (there is no substitute, marrowfat peas are larger, have a higher starch content, and contribute the right flavor and texture for traditional mushy peas)
• Boiling water
• 2 teaspoons baking soda
• 3 cups water
• 1 teaspoon salt

INSTRUCTIONS 

1. Dissolve the baking soda in boiling water. Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water. Give the peas a stir then leave them to soak for at least 12 hours.
2. Drain and rinse the peas and place them in a pot with about 3 cups of water. Bring to a boil, cover, reduce the heat to medium-low, and simmer for about 30 minutes, stirring occasionally, or until the desired consistency is reached. Once the peas have fully broken down add the salt. Note: How long you have to simmer the peas will depend on the particular crop and the age of the peas.
3. If the peas are too watery, continue to simmer with the lid off until it thickens to your liking. If the peas are too thick, add a little water. Taste again and add more salt if needed.Once the peas are done they will start to thicken the longer they sit. If reheating them later or the next day, add a little more water.

This delicious recipe and photos were created by DaringGourmet.com, we simply shared it. Check them out for more great ideas!