Peas green fresh cook dishes. Fried young pea pods delicious recipe

Pea is a herbaceous annual plant, a member of the legume family. Very graceful and beautiful, with thin leaves, tendrils and characteristic legume flowers. Blooms mostly white, sometimes pink. Some varieties bloom purple and fuchsia. It is one of the first cultures that was mastered by man.

Regular use of this product helps to normalize the functioning of the digestive tract, relieves heartburn, and normalizes bowel function.

This is perhaps the main reason why peas are very popular with many housewives. But how to cook it, we will tell in this article.

How to cook peas in a slow cooker?

I would like to immediately note that it will take you about 20 - 30% more time to cook peas in a slow cooker than in a conventional saucepan. But at the end it will be possible to get a perfect product.

Recipe #1 . Pea porridge . Consider one of the simplest recipes for making porridge in a slow cooker.

Ingredients

• crushed peas (2 cups);
• Water (4 glasses);
• Salt;

1). First of all, we need to carefully sort out the peas and discard all the garbage. Next, we wash the grains, while changing the water until it remains clear. Pour the washed cereal into a slow cooker and fill it with water, after which we turn on the “quenching” mode and the cooking time for 2 hours.

2). Thanks to the slow action and long wait, you can get really boiled and very tasty peas. After the slow cooker turns off, we take out the porridge and stir thoroughly.

Salt can be added before or after cooking.

The advantage of the slow cooker is that there is no need to soak the peas before cooking.

How to make mashed peas?

Recipe #1. Classic pea puree recipe . Consider the recipe for one of the most budget options for making pea porridge.

Ingredients

• Peas (1 cup (chopped boil faster));
• Water (2-3 glasses);
• Salt;

1) . We clean the peas from debris, rinse with water and soak for several hours in cold water. Ideally leave overnight.

2) . Next, drain the old water, rinse again and fill with boiled water. First, we make the fire on the stove maximum so that the water boils quickly, then reduce it to medium and open the lid. Cook for 1.5 - 2 hours. I would like to note that, according to very sensitive natures, it is necessary to remove the foam that forms during boiling. But in my opinion, this is not at all necessary, since the peas are almost sterile after soaking and washing. This is up to you.

3) . In cases where all the water has boiled away, but the beans have not been cooked, add a little (about half a glass) of boiled water, stir over medium heat and let it boil too. As soon as the peas are cooked, remove from the stove, cover the pan with a lid and let it sweat a little.

If you want to get a more delicate texture, then you will need to do this with a blender. If the puree turned out to be rather dry, then you can add a little boiled water here. You can also add some milk.

Recipe #2. Spicy pea puree . This recipe can be a great solution for those who want to diversify their usual dish.

Ingredients

• Peas (1 cup);
• Water (2-3 glasses);
• Carrots (1 piece, medium size);
• Parsley, dill, basil, or other greens that you prefer;
• Garlic (1 clove);
• Vegetable oil (3 tablespoons);
• Salt;

1) . The first three stages, as in the cases with the previous recipe: soak, cook, crush, that is, prepare the usual pea puree.

2) . We clean the carrots and herbs and dry them. Grind all the ingredients (garlic, carrots, herbs) in a blender (you can also use a meat grinder). Add the resulting slurry to the puree, salt, pour oil and mix everything thoroughly. For spiciness, ground black pepper can also be added to the dish to taste.

How to cook peas with meat?

Recipe #1 . Pea porridge with stew . An economical, practical and very tasty recipe for cooking peas. I would also like to note that meat can be used instead of stew.

Ingredients

• Dry split peas (1.5 cups);
• Water (5 glasses);
• Beef stew (300 grams);
• Onion (1 pc);
• Salt (2 teaspoons);
• Black ground pepper (half a teaspoon);
• Sunflower oil (2 tablespoons);

1) . We wash the peas, soak in cold water, and leave for about 5 - 7 hours.

2) . Open the stew, put it in a deep plate, separating the fat and all the liquid.

3) . We clean the onion and cut it in the form of half rings.

4) . Next, put the peas in a medium saucepan, pour 3 cups of boiled water, cook for about 30 minutes, then pour out half of the required salt and boil for some more time. Next, make mashed potatoes from the cooked peas.

5) . Pour two tablespoons of sunflower oil into the pan, heat it over low heat, put the onion here and fry for about 5 - 7 minutes.

7) . Pour the spices here (in my case, ground black pepper), the remaining salt, stir, cover the pan with a lid on top, reduce the gas and simmer in this position for about 5-7 minutes.

8) . Mix the cooked stew with onions with ready-made pea porridge and keep it on fire for about 5 minutes.

How to cook peas with chicken?

Recipe #1. Pea soup with chicken . Despite the huge variety of dishes among all the cuisines of the world, such a dish as pea soup is quite popular.

Ingredients

• split peas (1 cup);
• Chicken (300 gr);
• Potatoes (2 pcs);
• Carrots (1 pc);
• Bulb (1 pc);
• Spices (salt, pepper, seasonings);
• Vegetable (2 tablespoons);

1) . Wash peas and leave in water (about 2-4 hours). Then we put a pot of water on the stove and throw the peas here along with the chicken. As the water boils, we need to reduce the heat and remove the foam, after which we leave to cook for about 45 - 50 minutes.

2) . While the broth is cooking, prepare the vegetables. We pass the carrots through a grater with large divisions, finely chop the onion and cut the potatoes into medium-sized cubes.

3) . Pour oil into a frying pan and fry the onion with carrots until a golden hue is obtained.

4) . After the broth is ready, we take out the meat from the pan and throw the potatoes here, which we cook for about 10 minutes.

5) . Next, add the finished roast here, but after about 5 minutes after that, we throw the meat back here, not forgetting to cut it into small pieces. At this stage, we also add spices here, which, in your opinion, will make the soup more tasty.

6) . Cook the soup for another 10 - 15 minutes, then turn off the stove and leave for about 10 minutes to sweat.

Pea soup with chicken is ready!

How to cook green peas?

Recipe #1. Green Pea Sauce.

Ingredients

• Chopped onion (¾ cup);
• Water (1 glass);
• Green peas (2 cups);
• Butter (2 tablespoons);
• Flour (1 tablespoon);
• Heavy cream (½ stack);
• Salt, pepper, nutmeg;

1) . We throw 1 tsp into the water. salt, onion and boil. Add peas and cook for 5 minutes. Drain the water, leaving about ¾ cup, which will be needed for subsequent use.

2) . Melt the butter, add flour, spices and heat for a golden color, while not forgetting to stir so that nothing burns.

3) . Add cream and water from cooking vegetables, mix and cook over low heat until thickened.

4) . Add vegetables and bring to a boil.

Recipe number 2. Spicy Pea Sauce .

Ingredients

• Green peas (250 gr);
• Natural yogurt or sour cream (2 tablespoons);
• Chili pepper (1 pc);
• Garlic (1-2 cloves);
• Olive oil (2 tsp);
• Lemon (1 pc);
• Fresh mint (1 tbsp);

1) . Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and grind the chili pepper.

2). We mix all the ingredients in a blender, add lemon juice and chopped mint.

Recipe #3. baked soup

Ingredients

• Tomatoes (6 pcs);
• Bulb (1 pc);
• Garlic (2 cloves);
• Vegetable broth (300 ml);
• Green peas (400 gr);
• Tomato paste (2 tablespoons);

1) . Put whole tomatoes, chopped onion and garlic on a baking sheet and put in a hot oven for about 30 minutes. Vegetables should become soft and covered with a light crust.

2) . Boil the peas, put them on a sieve. In a blender, grind half the peas instead of with the broth until smooth and rub through a sieve.

3) . Place all ingredients in a saucepan, add salt and bring to a boil.

4) . Add greens and serve.

How to cook peas for a side dish?

Recipe #1. Pea garnish . Quite tasty and satisfying meal.

Ingredients

• Curry (to taste);
• Onion (1 pc);
• Vegetable oil (150 g);
• Peas (500 gr);
• Salt (to taste);
• Tomato paste (150 gr);
• Carrots (1 pc);

1) . My peas;

2) . Pour water into a clean saucepan and put on fire.

3) . As soon as the water boils, we throw peas here. Boil for 1.5 hours.

4) . After boiling the peas until half cooked, add a little curry here and mix.

6) . We put a frying pan on the fire, pour vegetable oil here and fry the onions and carrots. Vegetables should turn golden.

7) . Add tomato paste to vegetables and stir.

8) . Boiled peas are sent to a colander to drain excess juice.

9) . We spread the peas on a serving dish, and the passivated vegetables on top.

10) . That's all, a delicious side dish of peas is ready.

How to cook pilaf with chickpeas?

Recipe #1. Pilaf with chickpeas . Chickpeas have taken their rightful place in the recipe for pilaf with peas, and you can cook such pilaf as follows.

Ingredients

• Short rice (2 cups);
• Beef (300 g);
• Dry chickpeas (0.5 cups);
• Sunflower oil (3 tablespoons);
• Carrots (150 g);
• Onion (150 g);
• Garlic (3 heads);
• Seasoning for pilaf (1 package);
• Zira (1 tsp);
• Barberry;
• Salt (2 tsp);

1) . In ordinary boiled water, soak half a glass of chickpeas overnight. During this time, it will swell and almost double in size.

2) . Cook the beef, cut it into medium-sized cubes. Cooking vegetable oil.

3) . We wash the carrots, after which we clean both it and the onions.

4) . Cut the carrot into large pieces.

5) . Cut the onion into large strips.

7) . Thoroughly wash the rice in hot water and pour boiling water over it. Let it stand and swell.

8) . We prepare a glass of soaked chickpeas, seasonings and garlic. As for seasonings, we will use only zira and barberry. But instead of them, you can also use ready-made seasoning for rice.

9) . Pour vegetable oil into a deep frying pan or into a cauldron and heat it over high heat, after which we reduce the fire and begin to fry the carrots and onions. Don't forget to stir so nothing burns. As a result, (after about 15 - 20 minutes) you should get golden onions and carrots.

10) . Next, we move on to roasting the meat. We shift the zirvak and put the meat in a cauldron. This will take you approximately 10 minutes. It should give off juice and lightly fry. After that, mix the zirvak and simmer for about 5 minutes.

11) . Now we need to add 2 cups of boiling water, seasonings, cumin and salt to the cauldron. Stir and continue to simmer zirvak on low heat for about 15 minutes.

12) . Add the soaked chickpeas to the pot.

13) . In a cauldron, carefully lay out rice and three heads of garlic, after which we level the rice and add a little boiling water. Rice should be completely covered with water. We cook pilaf over low heat, while not forgetting to control the situation. Remember, the water should not boil away quickly, and if it does, you can add more.

14) . After all the water has boiled away, and the rice is still a little hard, remove from heat, otherwise you will get rice porridge. The pilaf is covered with a lid, where it reaches by itself in about 15 minutes.

Fragrant pilaf with chickpeas is ready!

How to cook peas without soaking?

Recipe #1. Smoked pea porridge without soaking . It is better to use crushed peas, as they cook faster.

Ingredients

• Peas (500 grams);
• Water (1 liter);
• Onion (1 pc);
• Carrots (1 pc);
• Tomato paste (2 tablespoons);
• Salt, spices;
• Bay leaf (2 pcs);
• Vegetable little (60 ml);
• Butter (40 gr);
• Greens;

1) . We wash the peas with running water, then pour a glass of boiling water and leave for 15 minutes.

3) . While the peas are cooking, you can prepare the vegetables. We grate the carrots on a grater, cut the onion into half rings or cubes.

4) . Heat the vegetable oil in a frying pan, then fry the carrots and onions here. Add tomato paste and do not forget to stir so that nothing burns. If you want to give the dish the flavor of smoked meats, then instead of vegetable oil, you can use smoked lard.

5) . We check the peas. Add salt, spices, bay leaf to taste. On such a fire and under a closed lid, cook for another hour. Don't forget to stir occasionally.

6) . Add fried vegetables to the prepared porridge. Stir, cover and cook for 10 minutes.

Delicious pea porridge is ready!

How to make pea salad?

Recipe number 1. Salad with green peas and egg . A simple and inexpensive salad with green peas.

Ingredients

• Canned peas (100 gr);
• Parsley;
• Boiled rice (150 gr);
• Boiled egg (3 pcs);
• Bulgarian pepper (1 pc);
• Vegetable oil (100 gr);
• Salt (to taste);

1) . We cut off the base of the pepper, remove the seeds and cut into either rings or strips.

2) . Wash the rice thoroughly in cold water, then add water and salt. Cook over low heat until fully cooked.

3) . Mix cooked rice with chopped sweet pepper.

4) . Boil the eggs for about 10 minutes, after which we clean them and finely chop them to obtain an egg mass.

5) . We pass green peas through a colander.

6) . Peas and eggs are added to the mixed rice with pepper.

7) . Add vegetable oil, salt to taste and mix everything well.

8) . Garnish with parsley sprigs and serve.

Recipe #2. Green peas with smoked chicken .

Ingredients

• Smoked chicken (500 gr);
• Green peas (500 gr);
• Egg white (from 3 eggs);
• Onion (1 head);
• Vegetable oil (20 gr);
• Table vinegar (20 gr);
• Mayonnaise (20 gr);
• Korean carrot (150 gr);

1) . Cut the chicken meat into cubes and lay out the first layer.

2) . Spread the second layer with green peas and coat with mayonnaise.

3) . Cut the egg whites into cubes (if desired, you can also add the yolk here), spread with mayonnaise.

4) . Onion cut into half rings in vegetable oil, fry until golden brown, then drain the oil and mix the onion with vinegar and mayonnaise.

5) . Put a layer of Korean carrots on the fried onion. We do not grease the last layer with mayonnaise.

6) . We leave a few minutes so that all layers are soaked and the salad can be served at the table.

To prepare a less oily salad, the amount of mayonnaise added can be reduced.

How to cook peas for pies?

Recipe #1. Pea Stuffing . Pea stuffing is extraordinarily good for making homemade pies

Ingredients

• Dry peeled peas (1 cup);
• Onions (2 heads);
• Vegetable oil;
• Salt, ground black pepper;

1) . Thoroughly clean and wash the peas.

2) . Pour the washed peas with water and put on the stove. Bring to a boil, remove the foam, reduce the heat and cover with a lid. In this position, cook the peas until they are completely boiled (about 1.5 - 2 hours), while not forgetting to stir occasionally.

3) . Boiled peas are almost ready-made puree with separate inclusions of peas that have retained their shape. If desired, the pea mass can be rubbed until smooth, but it can also be left, since the peas that have retained their shape are chewed quite easily.

5) . Add the onion to the pea puree, salt and pepper to taste and mix.

Young peas are known to be very useful. As a rule, we are used to eating it raw or canned. Today we want to offer you an original recipe - young pea pods fried with garlic and soy sauce. An excellent side dish for meat dishes. Believe me, it's very tasty! You will definitely like it.

Young pea pods fried with garlic

The recipe is very simple, ready in just 10 minutes. Peas are used very young, in which peas are just beginning to form. This dish tastes amazing! If you have never tried this recipe, be sure to cook it.

Ingredients:

• young peas in pods - 250 grams
• garlic - 1 clove
• butter - 1 tbsp
• soy sauce - 1 tbsp
• ground black pepper - to taste

Wash the peas under running water and remove the tails. You can simply cut them off with a sharp knife.

Peel the garlic clove and chop finely with a knife. Put the pan on medium heat, add butter and chopped garlic to it. Then throw in the peas.

Fry the peas in butter for 7-10 minutes. It is fried quite quickly, most importantly, do not forget to stir. When the pods are ready, put them on a plate. Don't overcook the pods or they will lose their juiciness. Ready peas have a slightly yellowish tint.

Pour the finished fried young pea pods with soy sauce and pepper to taste. If you have sesame seeds and love them, you can sprinkle some peas on top. That's it, our delicious dish is ready!

Such peas can be used as a side dish for meat. Sweet and juicy, it perfectly complements meat dishes.

We hope you enjoy our original recipe. If you cook fried peas, please write about it in the comments, we will be interested to read your opinion.

Enjoy your meal!

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Pea dishes are rich, first of all, in proteins, so excluding pea dishes from your diet is a big mistake, unless, of course, this is a doctor's indication. Therefore, be sure to look at pea recipes with photos on the site. Their pea recipes will diversify your menu. Imagine, peas are six times richer in protein than tomatoes. And young potatoes are inferior both in calorie content and in the presence of essential amino acids in it. First of all, such protein richness is present in young peas - peas. In addition, peas contain vitamins A, B, C and PP (nicotinic acid).

If you don't want to mess with dry peas that need to be soaked beforehand, then replace them in soups with frozen green peas. The recipe for this vegetable soup with celery allows you to take into account the tastes of all households and choose the right set of products.

chapter: Pea soups

As nutritionists advise, for longer saturation, you need to eat mashed soups. In addition, such soups are easier to digest by the body. Of the legumes, peas are especially popular. It is not expensive, and almost everyone has it in the kitchen. Pea soup puree,

chapter: Puree soups

From pork legs you can cook not only jelly, but also a very tasty hot dish. Boiled pork legs on a pea pillow with sauerkraut and viburnum sauce combine both the first and second courses. The dish can be prepared in two steps:

chapter: Pork Recipes

The recipe for vegetarian pea sausage will appeal to everyone who likes to cook “porridge from an ax”. Isn't it surprising that in half an hour you can cook homemade sausage without meat and animal products in general, which will be very similar in taste, color and smell.

chapter: Bean Dishes

This recipe has a variety of flavors and textures that make the salad not only tasty, but also original, although the ingredients are taken from the most common ones: sweet frozen peas, mayonnaise dressing, crispy fried bacon and green onions. green salad

chapter: Pea salads

Dried peas make a delicious filling for fried pies, it can be added to pastries, mashed potatoes and soups based on it. Roasted peas are another easy and hassle-free way to diversify your daily menu. This is probably the most budget

chapter: Bean Dishes

The recipe for meatballs from a mixture of boiled peas with rice and vegetables will appeal to everyone. First of all, it is suitable for those who observe fasting and vegetarians. Meat-eaters can prepare vegetable meatballs as a side dish. You can serve meatballs with a simple tomato sauce

chapter: Vegetable cutlets

The recipe for homemade meat soup with peas will appeal to the whole family, thanks to the addition of pickle brine to it. Marinade from under tomatoes or cucumbers is best suited. The aroma of spices and spices present in any marinade will provide the broth with the necessary

chapter: Meat soups

For hummus with avocados, you need to choose ripe, creamy fruits so that when mixed with chickpeas, the finished snack has a uniform consistency. Ready hummus is served immediately, with a tortilla or chips. But if part of the snack remains, she can

chapter: Hummus

For cooking pea soup with smoked meats, smoked ribs - pork or beef, or a fatter brisket are best suited. Choose the variety of pumpkin for the recipe to your liking, but it is desirable that it is not very sweet. Pumpkin for soup

chapter: pumpkin soups

Hummus is good on its own, but it gets even better with a few additions. Try making pumpkin hummus. He will not only please with his appearance, because. baked pumpkin will color the hummus bright orange, but also surprise with taste. Turns out they are cooked.

chapter: Hummus

Bozbash is an Azerbaijani soup with chickpeas as an essential ingredient. Any meat can be used - both beef and lamb, and even chicken. The meat should be cooked for quite a long time, so the brisket, shoulder blade, ribs are suitable. Mind

chapter: Azerbaijani cuisine

We offer a recipe for a simple meat soup with legumes for dinner. Peas, beans and lentils are taken in any quantity. The main thing is that everything is cooked at the same time. By the way, if you do not like pork, replace it with chicken or turkey.

chapter: Meat soups

There are many recipes for pea soup with smoked meats. What everyone has in common is that peas are pre-soaked overnight. The next day, it is washed well, water is added and set to boil. To make peas cook faster, everyone uses their proven

chapter: Meat soups

For this Mexican soup, all legumes are taken in approximately the same amount, so that the total weight is 120-150g. Of the seasonings for the soup, turmeric, basil, black pepper, cumin and salt are suitable. For spiciness, you can add chili pepper. To ready grief

chapter: Mexican cuisine

This pea soup with smoked ribs is served with cheese croutons, which are prepared very simply. The whole recipe comes down to frying slices of bread in vegetable oil and sprinkling it with grated cheese. The soup itself is cooked on crushed yellow peas, which

chapter: Pea soups

Shurpa is a soup common in Central Asia. Soups are prepared with or without roasting. This is a soup without frying, boiled with chickpeas (nuhat). You can use both beef and lamb, you can use pork. Peas must be soaked for at least 12 hours

chapter: Lamb soups

Traditional Russian jelly, which includes pea jelly, could be cut with a knife. I cooked pea jelly according to this recipe and tried it for the first time in my life. I responsibly declare that half my life wasted in vain. It is very tasty and satisfying. Our ancestors know

chapter: Pea porridge

Fresh green peas appear on our tables most often as part of light vegetable soups, but its possibilities are much wider. The sweetish tender pulp goes well with most seasonings and can diversify the taste of a wide variety of dishes - from salads to desserts. What to cook from green peas recipes a wide variety.

What to cook from green peas recipes

Italian dish: Panzanella salad with green peas

Use this Italian recipe as a base to which you can add any other ingredients like capers, olives, or chopped anchovies. Of course, tomatoes, peppers and any green vegetables will also be appropriate.

Ingredients for 4 servings:
400 g fresh peas
150 g dill
4 green onion sprigs
1 cucumber
120 g of white bread - ciabatta, pita bread, etc. - "bread with crust"
1 garlic clove
6 art. l. olive oil
2 tbsp. l. red wine vinegar

Boil, but do not overcook, the peas until tender in boiling salted water, about 5 minutes. Rinse immediately under cold running water and transfer to a salad bowl. Chop dill and onion. Peel and finely chop the cucumber. Mix all vegetables. Cut the ciabatta in half, fry until golden brown and crisp in olive oil, then break into small pieces and place in a salad bowl.

Mix peeled and crushed garlic with salt, black pepper, oil and vinegar and drizzle a couple of drops on the bread in a salad bowl. Place the pea mixture on top of the bread slices and pour over the remaining mixture. Decorate with any greens - the more the better.

It is interesting

Most recipes from fresh peas in German cuisine - it includes salads, soups, main courses, marinades, desserts and even pea ... sausage.

Green Peas Recipe: Summer Jumble

The delicate taste of the peas does not overpower the original flavor of the mushrooms, and the textures of these two products also complement each other wonderfully.

Ingredients for 4 servings:
400 g forest mushrooms
300 g peas
2-3 tbsp. l. white wine type "Rkatsiteli"
3 art. l. sour cream
1 st. l. chopped green parsley
salt and pepper to taste

Rinse and clean mushrooms - russula, chanterelles, porcini or a mixture of them. Fry them in butter for 3-5 minutes. Roast the fresh peas in a separate pan. Put the mushrooms and peas in a saucepan, pour in the wine and simmer for 10 minutes. Add sour cream, salt, pepper and leave on minimum heat for another 5 minutes. Sprinkle with herbs when serving.

It is interesting

While the peas are young, and the peas themselves have not fully grown, all parts are edible in it and are eaten along with the skin. In this form, in the summer, peas are added to salads, stewed or served as a side dish.

Omar Sharif's Pea Breakfast

Legend has it that Omar Sharif, a famous actor and handsome man, preferred to start the day with such a breakfast. Like it or not, it is not known for sure, but a hearty and healthy dish will surely appeal to many.

Ingredients for 3 servings:

250 g fresh peas
3 eggs
4 garlic cloves
1 st. l. olive oil
4 slices jamon ham
2 tbsp. l. dry sherry, such as Amontillado
100 ml chicken broth
5-6 fresh mint leaves

Bring salted water to a boil in a large saucepan and add the peas - cook for 5 minutes. In another saucepan, smaller, boil the eggs until “in the bag”. Rinse the finished eggs immediately with cold water so that they do not “cook” further in their own shells.
Heat the olive oil in a large skillet and sauté the minced garlic. After a minute, add the sliced ​​ham and sauté quickly, being careful not to let the garlic brown. Pour in the sherry, leave the pan on the fire, stirring the contents for another minute, then add the broth, fresh mint, seasonings and dried peas. Boil for a minute and set aside on the edge of the stove

Peel the warm eggs and cut in half, arrange on top of the peas and serve directly in the skillet.

It is interesting

According to the same legend, sherry should be flambéed, that is, set on fire right in the pan. Omar himself did not always succeed in this culinary trick, so mere mortals can get by with simple stewing, the main thing is not to forget about sherry.

Indian dish: Kerala Spicy Peas

This dish is the perfect accompaniment to something hearty, but can also be a solo. In any case, it can take you on a culinary journey to the tastes of Kerala - the most idealistic state of India and a place where relaxation is always with you.

Ingredients for 6 servings:

2 tbsp. l. ghee butter
2 tsp cumin seeds
1 tsp mustard seeds
0.5 tsp coriander
0.5 tsp ground cardamom
1 green chili

1 bulb
450 g peas
2-3 cm fresh ginger root
3-4 garlic cloves

salt and pepper to taste
juice of one lemon
3-4 sprigs of cilantro

Heat the melted butter in a large skillet over medium heat. When the ghee is hot, add the cumin and mustard seeds and stir for 1-2 minutes until the seeds start to pop. Place the chopped coriander, chili and onion in the skillet and sauté until the onion is translucent, about 5 minutes. Add the peas, chopped ginger, garlic, and cardamom, salt and pepper to taste.

Fry and stir over high heat for 3 minutes. Add lemon juice, sprinkle with cilantro and simmer for another 5 minutes.

Where can you buy ghee

You can buy everything on the Internet, but if you don’t want to buy a “pig in a poke”, organic food shops will help you. Ready oil costs from 4 c.u. for 100 g.

Italian dish: Summer pea ribollita

Thick vegetable soup Originally from Tuscany, traditionally served in winter, it also has a summer variation, in which the obligatory beans or beans are replaced with fresh peas. Instead of black cabbage, Savoy cabbage is needed, and olive oil remains the only permanent ingredient.

Ingredients for 6 servings:

1 ciabatta or 0.5 pita bread
225 g fresh peas
450 g tomatoes

200 g savoy cabbage leaves

3-4 sprigs of parsley or marjoram

2 garlic cloves

1 celery root

1 medium carrot

2 medium red onions

1-2 cm red chili

3-4 pink peppercorns

3 art. l. olive oil

Peel all vegetables. Finely chop the garlic and onion, dice the carrots and celery, coarsely chop the cabbage, and disassemble the parsley into leaves. Grind the chili, break the ciabatta into pieces of arbitrary shape and let dry slightly.

Place the peas in a saucepan and add enough water to cover them and then half the amount of water already in the saucepan. Bring the liquid to a boil and lower the heat. Put the finished peas on the edge of the plate directly in the liquid.
Pour a little oil into a thick-walled saucepan or large saucepan and fry the garlic, celery, carrots, onions and chili on it over medium heat for 5 minutes, and then leave, stirring occasionally, at a minimum.
While the vegetables are cooking, use a blender to puree the chopped tomatoes. When the vegetables are soft, add the parsley leaves and saute for another 5 minutes, then add the tomato puree and mix everything. Continue cooking for another 20 minutes over low heat. The vegetable mixture should be allowed to thicken and then add the peas to it along with the liquid in which it was boiled. Boil everything together for at least 15 minutes, and then supplement with cabbage leaves. Stir and ... put pieces of dried ciabatta on top. Drizzle the bread with the remaining olive oil, remove the pan from the heat and let the soup steep for 10 minutes. Then mix everything, season with salt and pepper and you can serve real pea ribollita on the table.

Peas are a low-calorie product. Despite being high in protein, it is very low in carbohydrates. So pea dishes are nutritious and dietary, while they are relatively inexpensive, rich in B and K vitamins. Peas also contain a large amount of selenium, which prevents the formation of cancer cells.

The only negative of the product is that it causes increased gas formation in the intestines. And all because the coarse fibers of peas are practically not digested in the small intestine and getting into the large intestine, intestinal bacteria get entirely. In combination with sugar, which is also present in peas and leads to fermentation, as a result of the activity of bacteria, a real combustible gas is formed.

In the East, where they love dishes from, they figured out how to deal with this effect - with the help of spices. Cumin and coriander do a good job with this inconvenient problem, which is why they are added to pea dishes during cooking. Indian asafoetida is also designed to reduce the formation of gases, it is added to boiling oil before stewing vegetables.

With all the beneficial properties, peas have contraindications. The use of dry peas should be limited to people with inflammatory diseases of the stomach and intestines, circulatory disorders, acute nephritis and gout.

1. Pea puree.

By the way, a very tasty alternative to mashed potatoes, you must try it!

Ingredients:
2 cups dry peas
vegetable oil (olive, corn, any without a specific smell)
3 tomatoes
1 carrot
1 large onion
a couple of cloves of garlic
salt
favorite spices (ground black pepper, ground fenugreek, turmeric, paprika, ginger)

Soak the peas in water overnight. Drain, rinse the peas and boil in a small amount of water until tender. Salt to taste.

While the peas are cooking, sauté in a frying pan. Send spices, crushed garlic into the heated oil and after 2 minutes - onions, carrots. As soon as the onion turns golden, add the peeled tomatoes. When the vegetables are ready, lightly salt them and put them together with the oil in a pan with peas.

There should be very little water left. Peas are ready. We take an immersion blender and beat the peas with vegetables in a puree.
Om-Nom-nom! A good protein dish is the equivalent of meat.

2. Falafel from regular peas

Ingredients:
1 cup peas (chopped is better)
4 cloves of garlic
1 bulb
spices (ginger, hot pepper, turmeric, cumin)
greens (cilantro)
loaf slice
salt
3-4 tablespoons of pea flour
deep frying oil

Soak the peas overnight. Then rinse the peas and put them in a colander, let them drain well for an hour. Add all the ingredients (except flour and butter) to the peas and grind in a blender. If the dough came out too steep - add a little water, if watery - add pea flour.

Roll into balls (3 cm in diameter) and deep-fry on all sides.

Lemon and tahini (sesame sauce) are served with ready-made balls. But you can pour the finished balls with ordinary sour cream - unusually tasty!

3. Pea casserole in a slow cooker

Ingredients:
1 cup peas
1/2 can of canned corn (100-150 grams)
50 grams hard cheese
2 eggs
1 tablespoon sour cream
1 teaspoon salt
olives (10-15 pieces)
bunch of dill
spices (dried garlic, green onion and basil, ground coriander and black pepper)
vegetable oil

Soak the peas overnight, rinse and boil until tender. Pour until puree (maybe not completely).
Mix eggs, sour cream, vegetable oil, chopped dill, salt and spices.

Add corn, grated cheese and egg mixture to the cooled puree - mix and pour into the multicooker bowl.
Cook in Bake mode for 40 minutes. Put the finished casserole on a dish. Serve with sour cream.

4. Sweet balls "Laddu"

Ingredients:
0.5 kg of pea flour (you can buy ready-made or grind pea flakes in a coffee grinder)
0.5 kg butter
250 gr sugar (grind into powder)
0.5 cup ground nuts
0.5 cup desiccated coconut
1 tsp cinnamon or 0.5 tsp cardamom (crushed seeds)

In a frying pan with high sides, melt the butter, add the pea flour. Stir for 15 minutes so that the mass does not burn. Add nuts, coconut flakes and spices and stir for another 2 minutes.

Remove from heat and stir in powdered sugar. Mix thoroughly.

When the mass cools down a little, but becomes comfortable, start rolling balls out of it (3 cm in diameter). Wet your hands, so the balls will take the desired shape more easily.

Put the cooled balls in the refrigerator to solidify completely.

This is a very simple and delicious dessert.

Bon appetit!