ghee Water as required For the filling 2 cups fresh green peas, blanched and water drained off completely ½ cup fresh scrapped coconut 2-3 green chillies, chopped or as required 2-3 teaspoons roasted cumin seeds ½ teaspoon hing (asafoetida) 2 teaspoon ajwain (carom seeds) Handful of coriander and mint leaves, chopped 1-2 teaspoon lemon juice Salt as required Oil for deep frying
water) Keep the dough covered for about 30 minutes For the filling: Dry grind the coconut, green chillies, coriander, mint leaves and cumin seeds. Do not add water. In a mixing bowl mix the peas, coconut mixture, ajwain, salt and lemon juice.
Strawberry recipes that are not smoothies!
Though I have made some curries using green peas, this was very different because, we grind the freshgreen peas and then cook the curry, but the other ingredients added are all that goes into a regular curry
Bengali Kachoris are basically deepfried, stuffed flat breads. Oil for deep frying. It's traditionally made during the winter, when freshgreen peas are in season, but when we don't have fresh peas, we can still make them with the frozen ones