Peas Pulao

Preparation time : 35-40min

Ingredients:-

• fine quality basmati rice - 2cup
• green peas - 1cup
• whole jeera - 1tsp
• whole cumin - 1tsp
• bay leaves - 2
• cloves - 3
• cardamom - 2
• cinannamon - 2
• green chillies (finely chopped) - 4-5
• oil - 4tbsp
• ghee - 3tbsp
• salt to taste
• cashew nuts - 1/2cup
• raisins - 1/2cup
• corriandar leaves

How to prepare:-

• soak the rice in water for 20min then boil the rice.
• watch out that the rice shouldn't be very hard or too soft
• once rice is boiled keep it aside and take a pan
• pour oil & ghee in the pan. when it gets heated add bay leaf, cardamom, cinnamon, cloves & green chillies.
• when the mixture is ready add cooked rice and salt as per taste.
• finally add cashew, raisin, corriandar leaves & serve hot

Peas Kachori

Peas Kachori is a very ethnic bangali khana which is prepared on all rituals mostly in winter and peas kachori with Aloo Dum is famous worldwide.

Ingredients:

1. flour (Maida) - 500gm
2. green peas - 500gm
3. green chillies - 3-4
4. hing - a pinch
5. red chilli powder - 1tsp
6. roasted cumin seed (finely powdered) - 2-3tsp
7. salt to taste
8. oil for frying

Method:

1. firstly make a tight paste of green peas with proportionate water for the stuff
2. then take maida, add little salt and luke warm water and make the dough for the kachori and keep aside.
3. take oil in a pan and add the green peas pate along with hing, red chilli powder, green chillies, salt and roasted jeera powder. make a tight mixture and keep aside to cool
4. take small balls of maida and put the peas mixture inside and fold it to form balls
5. then roll them in the form of kachori and fry them in heated oil.
6. serve hot with aloo dum or any pickle

Chingri Bhetki r Cutlet

Ingredients:

• boiled prawn & bhetki (with salt & haldi) - 2bowl
• flour - 1cup
• dry seviyan - 1cup
• boiled potatoes - 2-3
• chopped corriander - 1bunch
• cumin powder - 1tsp
• chopped green chillies - 2-3
• chopped onion - 1cup
• chopped garlic - 1/2cup
• tomato sauce - 2tbsp
• kasundi (rai) - 2tsp
• sugar as per taste
• salt to taste
• egg (whisked) - 2-3
• garam masal powder - 2tsp
• oil to fry the cutlets

Prepare the stuffing for the cutlet

• heat oil in pan & add sugar
• add half chopped onion, 1/4 chopped garlic, chopped green chilly
• stir well so that it doesn't get red then add the boiled bhetki pieces
• add smashed potatoes and keep this fish mixture aside

Prepare the batter:

• take the eggs in a bowl and whisk it
• add cumin powder & garam masala powder
• mix well and add flour to prepare the batter

Prepare the Cutlets

• take a piece of boiled prawn & cover it with the bhetki stuffing in such a way so that the prawn stays inside the bhetki stuffing
• dip it in the egg batter
• cover it with the dry semai
• then deep fry in heated oil
• serve hot with tomato sauce