Sorry, Could not stop myself from the the corny title -
Seriously, I've been seeing those darned peas in the market for years now, but always avoided them because I had no recipe in mind except of course the oriental style - Which is good depending on what they toss it with. I like salads but somehow not as sugar snap peas....However, I am a recipe blogger now and I need to be more adventurous - So this time I passed through Sam's fresh veggies section, I spotted the double pack of organic, washed and cleaned sugar snaps and they saw the light of day in my shopping cart...
I wanted to be authentic with this, in that I wanted elements of oriental in it, but I wanted it desi style - so I used shrooms and tofu but gave them an Indian flavour.
- I realize one thing - I find cutting veggie extremely calming and therapeutic- I love arranging them side by side for pictures - It's like picking blouses for saris and matching them :-). Seriously, the goodness of all the veggies gets enhanced when I cut them...
The big part to making this is the cutting - Tender sugar snaps are a lighter green and it is not always necessary to snap the end of to pull the string off the beans. I lucked out and got some that required no stringing at all!
I cut the mushrooms length wise as did I the onions and tomatoes - I did not want a big mush -
Ingredients:
1 lb pack of Sugar Snap peas washed and slit down the middle
2 good sized tomatoes (I used Romas)
1 red onion
2 cloves of garlic
About 30 pieces of cubed tofu
2 green chillies (optional)
1 teaspoon of jeera or cumin seeds
1 teaspoon of white sesame seeds
1 teaspoon of grated ginger
1 teaspoons of Curry powder (mine is home made and very coriander based)
Preparation:
The trick is to cook each ingredient separately since they have different cooking times - The other trick is to cook them al-dente because once they are individually cooked, we mix the lot and let them cook for a minute or 2 to absorb each other's flavours.
Add the cumin and other spices along with the onions and mushrooms which I cooked together because they cook more or less at the same pace.
Serve with chappatis or naan
Secret tips: - cook the peas last since they can get watery of left for too long. Also after you transfer into a bowl - get creative and top it with a nut of your choice - I have some pine nuts so that's what I did :-) And most importantly be sure to keep the peas crispy because that is what defines this vegetable!
Seriously, I've been seeing those darned peas in the market for years now, but always avoided them because I had no recipe in mind except of course the oriental style - Which is good depending on what they toss it with. I like salads but somehow not as sugar snap peas....However, I am a recipe blogger now and I need to be more adventurous - So this time I passed through Sam's fresh veggies section, I spotted the double pack of organic, washed and cleaned sugar snaps and they saw the light of day in my shopping cart...
I wanted to be authentic with this, in that I wanted elements of oriental in it, but I wanted it desi style - so I used shrooms and tofu but gave them an Indian flavour.
- I realize one thing - I find cutting veggie extremely calming and therapeutic- I love arranging them side by side for pictures - It's like picking blouses for saris and matching them :-). Seriously, the goodness of all the veggies gets enhanced when I cut them...
The big part to making this is the cutting - Tender sugar snaps are a lighter green and it is not always necessary to snap the end of to pull the string off the beans. I lucked out and got some that required no stringing at all!
I cut the mushrooms length wise as did I the onions and tomatoes - I did not want a big mush -
Ingredients:
1 lb pack of Sugar Snap peas washed and slit down the middle
2 good sized tomatoes (I used Romas)
1 red onion
2 cloves of garlic
About 30 pieces of cubed tofu
2 green chillies (optional)
1 teaspoon of jeera or cumin seeds
1 teaspoon of white sesame seeds
1 teaspoon of grated ginger
1 teaspoons of Curry powder (mine is home made and very coriander based)
Preparation:
The trick is to cook each ingredient separately since they have different cooking times - The other trick is to cook them al-dente because once they are individually cooked, we mix the lot and let them cook for a minute or 2 to absorb each other's flavours.
Add the cumin and other spices along with the onions and mushrooms which I cooked together because they cook more or less at the same pace.
Serve with chappatis or naan
Secret tips: - cook the peas last since they can get watery of left for too long. Also after you transfer into a bowl - get creative and top it with a nut of your choice - I have some pine nuts so that's what I did :-) And most importantly be sure to keep the peas crispy because that is what defines this vegetable!
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