In the people used to grow peas only for the seeds. Eating fresh peas as a vegetable became popular in the 18th century.
Peas are best when they are tender, young and sweet. The pod is smooth and velvety to touch and is bright green in color. The pods should be firm, but not bulge. The bulging pods indicate that the peas are more a seed than a vegetable.
Peas are a natural mixture of starch and protein. Fresh peas have alkaline properties, and dried peas produce allergic reactions and produce gas. Dried peas should not be eaten with too much protein or concentrated starch, as they are heavier on the digestive tract.
Peas should be cooked immediately after they are peeled so that they do not lose the sugar content
The best way to cook peas for freezing them - Boil water in a pan, add the peas, switch off the gas after two minutes and let them remain in the water for 5 minutes before straining. (The water can be used as a stock for soups and vegetables) Cool. Pack into sachets and store in the freezer. Packing the peas in small sachets would make it easier to thaw and use.
Do not add soda- bi-carb as this will destroy the food value and will make the peas difficult to digest.
In case you want to steam or pressure cook the peas, bring the cooker to a whistle and switch off immediately.
Though the peas are very nutritious when eaten raw, it would require a strong digestive tract to digest raw peas. They are better combined with other vegetables and not with fruits.
Frozen peas is a better option because they retain their flavor and texture without added sodium.
The vegetable is a good source of Vitamin A, B1 & C.
Fresh peas are slightly diuretic - they give relief to ulcer pains, because they are alkaline they absorb stomach acids. They should be pureed in the case of ulcers.
Green peas are very good for bones They are a good source of Vitamin K1 - which in turn activates osteocalcin- this in turn anchors calcium molecules in the bone.
They are also a good source of folic acid & Vitamin B6 - which is good for the heart.
Vitamin K, which is present in green peas, is good for the clotting of blood.
The vegetable is a good source of iron helps in anemia and decreased immune function. It also helps to boost the energy producing cells in cases of tiredness and fatigue.
Known to be a good source of Vitamin C, this vitamin gives the body protection from developing cancer cells. It gives the body an anti-oxidant protection. Vitamin C also helps to deal with environmental pollution and toxic chemicals.
The pea pods are a good source of chlorophyll, iron and calcium. They are a storehouse for vitamins and valuable minerals.
Green peas contain purines, which when broken down, form uric acid. This vegetable should be eaten sparingly or avoided by people who have uric acid related problems like- gout, kidney stones or kidney problems.
Pea pods: 2cups(after removing the peas)
Onion: 1 medium-chopped
Milk: 1 cup chilled (Remove the layer of cream)
Peas: ½ cup boiled
Cheese: 1 tbspn grated
Water: 2 cups
Salt & pepper: To taste
Wash the pea pods well. Add butter to a pan and fry the onions lightly
Add the pods and water and give it a whistle in the pressure cooker.
Cool and blend the pods in a mixer or blender.
Strain the pod mixture. Pour into a pan and bring to a boil.
Add chilled milk while continuously stirring. (Add some more milk if it is too thick)
Add the desired amount of salt and pepper.
Garnish with boiled peas and grated cheese to the soup bowl before serving.
Serves : 6
Green Pea Salad
The dressing as well as the salad will bring a glow to your skin, with all the goodness of calcium and proteins.
Green peas: 1 ½ cups- Boiled
Cottage cheese: ½ cup cubed
Spring Onions: ½ cup chopped
Corn: ½ cup Boiled
Baby Tomatoes: ½ cup (Cubed tomatoes without the pulp can be used)
Mint Leaves: 1 cup - washed
Lemon juice: 1 tbspn
Olive Oil: 1 tspn
Sugar: 1 tspn
Salt: ½ tspn
Green chili: 1 optional
Blend all the ingredients in a blender to form a smooth paste. Add as a dressing to the chilled salad and mix well.
Serves : 6
Mushroom with Peas
This is very healthy as mushrooms are a good source of protein. Take care not to overcook the dish, as it will lose its color and crunch.
Peas: 1-½ cups boiled
Mushroom: 1 cup diced and cleaned
Onion: 1 medium cubed
Capsicum: ½ cup cubed
Tomato: ½ cup cubed and deseeded
Garlic: 2 pods chopped
Ginger: 1 tspn thinly sliced
Chili Pwd: ½ tspn
Garam Masala: ½ tspn
Sugar: ½ tspn
Lime Juice: 1 tspn
Fresh Cream: ½ cup (½ cup cold milk is an option)
Butter: 1 tbspn
Salt: to taste
Heat the butter in a pan. Add the onion, garlic and ginger. Stir for 2 minutes.
Add the peas and mushroom and stir for 4-5 mins on a low flame.
Add the capsicum and stir again for a minute. Now add every thing else except the cream and stir for two minutes.
Add cream. Mix well and serve.
Serves : 6
These are very popular in the Northern parts of India. The paste can be prepared earlier and kept in a sealed container in the freezer.
Peas: 1 ½ cups
Wheat Flour: 1 tspn
Oil: 1 tbspn
Mango pwd: 1 tspn (Amchur)
Garam Masala: 1 tspn
Salt to taste
Grind the peas to a coarse paste.
Heat a pan and add the oil. Add the flour and roast lightly.
Add the peas paste, the salt, garam masala and Dry mango powder.
Stir continuously till it becomes dry but not powdery.
Divide into 12 portions of lime size balls.
Whole-wheat flour: 2 cups
Water: enough to make a soft dough
Mix the water with the dough to make a soft dough.
Divide into 12 slightly large lime size balls.
Use oiled palms to pat the dough into balls.
Roll the dough ball into 2" diameter circle. Place the peas mixture in the center.
Lift the sides of the rolled dough and press together - to enclose the pea mixture.
Dust this with some flour and roll very gently into a paratha.
Heat a tawa or griddle and place the paratha on this. Add a dollop of butter or a few drops of oil and turn over. Roast on both sides until golden brown in color.
Repeat for all the other Parathas.
Tastes good served with yogurt and pickle.
Serves: 12 Parathas
Note: Grind a green chili with the peas for a spicier peas mixture.
Green peas Rice
This rice has a distinctly different "herby" flavor by adding coriander paste to the rice
Rice: 1 ½ cups
Peas: 2 cups
Cinnamon: 2 sticks
Salt: to taste
Cook the rice and peas together. Add the cinnamon sticks while boiling the rice.
Drain when the rice is firm but done. Keep aside.
Fresh Coriander: 1 cup
Fresh coconut: ½ cup grated
Groundnuts: ½ cup
Salt: To taste
Green Chili: 2
Onion: 1 medium Chopped
Ghee: 2 tbspns
Salt: To taste
Lime Juice: 1 tbspn
Heat the ghee in a pan. Fry the chopped onion till light pink in color.