![\"\"](\"\/mahanandi\/images\/peas\/peaspulaocopyrightedimage5.jpg\")
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I walked to Pike Place Market<\/a> this morning and came home with two pounds of fresh peas. I sat for some time thinking about what to prepare and the following recipe is what I came up with for our meal today.<\/p>\n Added basmati rice and salt to water. Steam-cooked the rice to tender.<\/p>\n While rice was cooking, I shelled the peas from the pods. I separated about a cup of plump peas for this recipe. Heated a skillet. Added a teaspoon of peanut oil. When the oil was hot enough, added a teaspoon of Mandira’s<\/a> panch phoran <\/em>mix<\/a>. Toasted the spices for couple of seconds. Then added the fresh peas, quarter cup of finely chopped mint leaves for fragrance and a pinch of black pepper for some heat. Slow simmered the whole thing in quarter cup of very diluted homemade coconut milk<\/a> for about five minutes.<\/p>\n By then the rice was ready. Added the Pea-panch phoran mix from the skillet to the rice. Mixed and served it with cucumber raita.<\/p>\n Thanks to the Basmati, panch phoran and mint presence, the fresh peas of spring season radiated comfortable glow of self-appreciation. I loved my meal today.<\/p>\n (Panch Phoran is a Bengali\/Oriya spice mix made of Cumin, Fennel, Fenugreek, Mustard and Nigella seeds. Take the seeds in almost equal quantity. Mix and store in a spice box. That’s panch phoran.)<\/p>\n","protected":false},"excerpt":{"rendered":" I walked to Pike Place Market this morning and came home with two pounds of fresh peas. I sat for some time thinking about what to prepare and the following recipe is what I came up with for our meal today. Added basmati rice and salt to water. Steam-cooked the rice to tender. While rice […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108,157],"tags":[],"class_list":["post-1218","post","type-post","status-publish","format-standard","hentry","category-basmati-rice","category-peas-bataani"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1218"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1218\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"\/mahanandi\/images\/peas\/peaspulaocopyrightedimage3.jpg\")
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\n(for two persons, for two meals)<\/small><\/center>
\n
\nSkillet
\n1 teaspoon – peanut oil
\n1 teaspoon- panch phoran mix<\/a>
\n1 cup – freshly shelled, plump peas
\n¼ cup – finely chopped mint leaves
\n¼ teaspoon – crushed black pepper
\n¼ cup – coconut milk (homemade<\/a> or store-bought)
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