Mushy-Minty Peas
The base recipe is courtesy
a very sexy chef who wields a mean (mean: as in great) knife in the kitchen ~
Gordon Ramsey. I've adjusted the spice proportions to my liking and to suit the
Indian palate. Actually, I have to shamelessly admit I'm so busy drooling over
him that I always check out the recipes on the net after the show. This one
goes beautifully with batter fried fish so I promise the next recipe on the
blog will be batter fried fish. Now you don’t have an excuse to not make this. ;-)
Ingredients:
200 grams frozen peas
2 shallots, roughly chopped
2 red chili, finely chopped
2 cloves garlic, peeled and
chopped
15 -20 mint leaves, adjust
the mint flavor to your liking
½ teaspoon finely crushed
black pepper
Salt to taste
1½ tablespoon butter
Method:
- Blanch peas in rapidly boiling hot water for 3
minutes. Drain. Retain the cooking liquid.
- Heat butter in a skillet over medium heat. Add shallots,
red chili, garlic cloves and sauté till the shallot turn translucent.
- Add the drained peas, mint leaves, sauté for a
few seconds. Add salt and pepper to taste. Toss well for a minute.
- Mash the peas with a masher or in a grinder
using the pulse mode. Use the cooking liquid as required to attain desired
mushy consistency. (The mushy peas should remain slightly coarse). Serve
with batter fried fish.
Chef Notes:
- This recipe makes about one cup of mushy peas.
- Feel free to use fresh peas instead of frozen
ones if you so wish. Please increase the time for blanching by a minute or
two if using fresh ones.
- Adjust the proportion of chilies and mint to
suit your taste.
- I have not used any color to brighten the color
of the peas. The trick is to not over-blanch the peas. Over-blanching
darkens the peas and lends a murky grey-green color to the peas.
- I used a grinder in pulse mode to mash the peas instead
of a manual masher.
- Mushy peas are always ground to thick
consistency. When you pick it with a spoon and set it on a plate it has to
be a semi-smooth blob.
- You may share the direct blog-link of the
recipe/s but do NOT publish my recipes and my photographs on any blog-site
or website without my explicit consent or attempt to pass off my recipe/s
as your own. You will be held accountable for plagiarism.
Nice recipe and notes :)
ReplyDeleteAww thank you ever so much, Shweet Spicess :-)
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