How to make frozen peas at home - Homemade Frozen Peas

This is delayed post, sorry friends was suppose to post it earlier it somehow forgot about it.  But very soon  green peas will come in the market the season is nearing.  When in season green peas are very cheap, that's the right time to bring and store them.  For when peas are not in season, they  are expensive too.  Today's post is  making your own homemade frozen peas! So lets get on how to make frozen peas at home !

Ingredients

3 Kg Fresh Green Peas

A pinch of Soda bi carb - optional

Water as required

Method

Remove the peas from the pod, set aside. Rinse it well in a strainer once. 

Boil water in a big vessel / pot  until bubbles appear vigorously.

Add the peas and soda bi carb,  the peas will all float on the top,   keep for a minute,  when you see bubbles just beginning to appear. Immediately take  off  flame and pour it into the strainer, run the tap of cold water to stop the cooking process. Cool them under running tap completely.

Drain the water completely.   Then spread it on a clean cotton cloth to dry  for about half an hour.  

Store it in a zip lock bag or an airtight container.  I store it like this.  Cut plastic sheets a little bigger than the size of the container.  Place one layer of peas according to one time use approximately.  Then place the plastic sheet on top, place another layer of peas.  Keep repeating this process till you finish storing all the peas.  This occupies less space in the fridge too.

Freeze it...  whenever you require peas just lift the plastic sheet and take the quantity you require for your use.  Keep the container back into the fridge.  In this manner you need not defrost the full lot. 

Frozen peas are very handy and cooks faster as its already parboiled.

To thaw the frozen peas:

Take the frozen peas keep it in a plate and let it come to room temperature,  they will separate, you can use it for the required recipe.

My Notes:

Blanching, then freezing them gives more shelf life also helps in easy cooking later and does not emit a raw smell.

Don't overcook the peas.

The peas slightly shrink.. it is perfectly normal not to worry.

Also before storing in zip lock/ container make sure there is no moisture in the peas  or else it will easily spoil.

I store the peas for 6 to 9 months and they are still fresh when defrosted.

Labels : Vegetables, Green Peas, Homemade, Blogging Marathon

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Fusion Bhel ( A low calorie)

In this Bhel all the ingredients are mostly available in every Indian household.  This is very low in calories, easy, quick to prepare and healthy.  This can be given as an evening snack to children.  This is a street food which is always loved by all.

This is the final three days of this month's Mega Marathon - Buffet on Table the theme is Bloggers Choice Day 24 .

Ingredients

2 Cups Puffed Rice / Kurmura 
1 Onion - finely chopped
1 Tomato - finely chopped
1 Potato - Boiled ( I baked it) - chopped
1 Teaspoon Tamarind Date Chutney
1 Tablespoon Schezwan Sauce
1 Green chilly (optional) - finely chopped
1 Tablespoon Coriander - finely chopped
1 Tablespoon Peanuts - roasted
1 Tablespoon Sev / Mixed Chivda
Salt to taste

Method
In a large bowl mix all the ingredients to gather and mix well," VIOLA"  yummy bhel is ready to eat. 

To make it more interesting you can also add fried noodles which are readily available in any store. Adjust the sweetness/spicyness to your taste.

Serve and Enjoy !!!!!!!

Labels: Bhel, Kids delight, Puffed Rice, Vegan, Chats, Blogging Marathon 

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Sweet Vermicelli / Seviyan Ka Meetha

Seviyan is Vermicelli, this is a thin spaghetti which is used to make sweet and savory dishes. This is a quick dessert, usually made for festive occasions, but I make this for breakfast. We love this dish. Usually in this seviyan cardamon powder is used to flavor, but I prefer to use vanilla essence, which gives a unique flavor to this dish. Try it and see.

Week 4 day  6 of our Mega marathon and this week the theme is Breakfast from Countries.  My today's breakfast is from none other than my own country Mera Bharat Mahan.

Ingredients

1 Cup Vermicelli  - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar  or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder

Method

Melt the ghee pan over medium heat,  fry the nuts and raisins  lightly remove, keep aside.  In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry.   Add vanilla essence,  sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving.  Add the fried nuts and raisins, reserving some for garnishing.

Garnish  with the nuts and serve hot.  Enjoy!!!

My Notes: If vermicelli gets dry it will become hard after adding sugar, add 1-2 spoons of water before adding the sugar.

Labels:  Sweets & Desserts, Vermicelli, India, Blogging Marathon

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Hafragrautur / Oats Porridge - Iceland

Hafragrautur, or oatmeal is a staple diet of Icelandic families.

Oats and water or milk are mixed in a pot, left to simmer. Hafragrautur is usually served with a sprinkle of brown sugar or  a handful of raisins or a small cube of butter. This bowl of porridge really brighten our day, because in our we love oats.

Week 4 day 5 of our Mega marathon and this week the theme is Breakfast from Countries.
Serving 3 Persons

Ingredients

1/2 Cup Oats
2 Cups Milk
1/2 Cup Water
1 Tablespoon Sugar ( or more according to your taste)
3 Tablespoons Brown Sugar
1 Tablespoon Raisins - rinsed
A pinch of  freshly grated nutmeg

Method

Soak the oats in water for 3 - 4 minutes.

While the oats are soaking, bring the milk to a boil. When it begins to boil, add the soaked oats along with the liquid. Reduce the heat to low and cook for 5 - 6 minutes or until the mixture becomes very thick.

Remove from heat, stir in nutmeg along with sugar and mix well. Serve it in a bowl spinkle brown sugar and raisins.

Have this comforting  and filling porridge warm.

Labels : Blogging Marathon, Breakfast, Healthy, Milk, Oats, Iceland, Continental Cuisine

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Pakistani Breakfast

In India and the neighboring countries breakfast is the most important meal of the day. There is saying have breakfast like King , lunch like a Prince and dinner like a Pauper. Yes this is true, start the day with a heavy breakfast and it's keep you going the whole day. Here I have presented a Pakistani breakfast Menu -- Khagina - Scrambelled Eggs., Aalu ki Subzi , Doodh Patti Chai and Tawa Klucha ( this klucha recipe will post later).

When I presented this breakfast on the table my hubby and daughter asked me are your friends coming for breakfast! They were so thrilled to see the spread and enjoyed it. By the way the remaining I, served for dinner. From the post you will notice that our way of cooking and theirs is the same except for the names.

Khagina - Scrambelled Eggs

Ingredients:
4 Eggs - lightly beaten
1/4 Cup Oil
2 Onions - finely chopped
1/2 Teaspoon Turmeric
1/2 Teaspoon Red Chili Powder
2 Green Chilies - finely chopped
1 Tomato (de seeded ) - finely chopped
1/2 Teaspoon Salt
2 Tablespoon Coriander Leaves - finely chopped

Method

Heat oil in a pan, fry the onions well only till translucent.
Add the turmeric powder, chili powder and the green chillies, fry for a minute, and then add the eggs and stir well then add tomatoes and lightly fry for a minute or two. . Then add the coriander leaves.
Serve hot with bread or chapattis or like I did with Tawa Kulcha.

Note: 

Do not cook the tomatoes till they turn soft and mushy or else the khagina will be soggy and start leaving water.

Aalu ki Subzi - Potato Subzi

Ingredients
250 Grams Potatoes
2 Onions - sliced
1 Teaspoon Turmeric powder
1 Teaspoon Garlic Paste
1 Teaspoon Salt
2 Tablespoons Coriander Leaves - chopped
4 Green Chilies - finely chopped
1/4 Cup Oil
For the tadka:
1 Teaspoon Mustard Seeds
1/4 Teaspoon Fenugreek Seeds
2 Sprig Curry Leaves

Method

Boil the potatoes and peel them. Then cut them into small cubes.

Heat a tablespoon of oil in pan and add the mustard and fenugreek seeds, when they start popping add the curry leaves. Keep this aside.

In a another pan heat oil add onions and fry till onions are translucent then add garlic paste, turmeric and green chilies. Fry well. Add potatoes, salt and mix well. Cook for 5 minutes stirring it after a minute or so or else it will burn at the bottom.

Add coriander leaves along with tadka and serve.

Doodh Patti Chai

This is one thing we miss whenever we visit Europe. Last year during our long stay with my daughter I had carried a packet of tea leaves. I use to go the community kitchen to help them once a week wherein they requested me to prepare  Chai. They were so thrilled to have this. This how I make my chai...

Ingredients
1 Cup Water
2 Cups Full Cream Milk
2 Teaspoons Tea powder leaves
3 Teaspoons Sugar or according to taste

Method

Take a saucepan add the water, keep  the pan on  medium flame. After 2-3 min the water will start giving out the bubbles (do not bring it to a rolling boil). Add milk when it starts coming to a boil, add tea powder. Now leave it to boil on low flame. Wait for 2-3 minutes and then add sugar. Boil the tea until it comes to a rolling boil. Turn off the flame, wait for the mixture to settle down. Pour it in the cup, filtering off the tea residue, using a strainer. Serve hot.

Labels : Breakfast, Pakistan, Asian Cuisine, Potato, Egg, Milk, Tea, Blogging Marathon

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