Aarsis Ultimate Cabbage And Peas Food

CABBAGE AND PEA SALAD RECIPE

Steps:

• Discard soft outer leaves of cabbage and thinly slice on a mandolin. Discard or eat the core. Transfer shredded cabbage to a large mixing bowl.
• Add sliced cucumbers, thawed peas and green onion and toss lightly to combine.
• Drizzle salad with 3 to 4 Tbsp oil, 2 Tbsp cider vinegar, 2 Tbsp white vinegar and toss to combine. Before serving, sprinkle with salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper and go up from there). You can also add more vinegar to taste if your cabbage was larger.

CABBAGE WITH GREEN PEAS

Steps:

• Core the cabbage and slice into fine long shreds.
• Preheat the oil over medium-high heat in a large heavy skillet.
• When hot add the cumin seeds and bay leaves, cooking for just a few seconds.
• Add the cabbage and peas, stirring to mix well.
• Add the turmeric and cayenne, mixing well.
• Cover and reduce heat to a simmer and cook for 5 minutes, or until vegetables are crisp-tender Add the chili, salt and sugar, stir to mix.
• Cover and cook an additional 2 minutes.
• Remove from heat, add the garam masala, stir gently to mix and serve.

AARSI'S ULTIMATE PEA PULAO

Steps:

• Method:.
• Wash and soak the rice for half hour. In a pan, heat ghee and add asafetida, cumin seeds, bay leaves, cloves and black pepper kernels, cashews and raisins. Now add water, along with coriander powder, garam masala, red chili powder and salt. Place a lid and let the broth come up to a boil. Now add rice and peas. Stir and place the lid back. Rice should be ready in 10-12 minutes. Do not stir often to avoid breaking of rice. Serve with Raita or Mint Chutney!
• Tips:.
• Do not over/under soak the rice Always take one part rice to two parts water for perfect rice cooking.

AARSI'S ULTIMATE PEACH AND GOAT CHEESE PIZZA

Steps:

• Prepare the baking sheet by lining it with aluminum foil and spray cooking oil.
• 2)Place the Naans adjacent to each other on the baking tray.
• 3)Place 4-5 slices of peach on each of these naans.
• 4)Drizzle some olive oil on top and sprinkle some black pepper.
• 5)Bake these naans in a preheated 350-degree oven for 12-15 minutes, or un till they form crispy bottoms.
• 6)Take the baking tray out of the oven.
• 7)Spread crumbles of goat cheese on each of these naans and drizzle warm honey, 1 Tbsp on each of them.
• 8)Place the baking tray back in to the oven and bake for 1-2 minutes on 350-degree until the cheese just starts melting. Do not overdo this.
• 9)Switch off the oven and remove the baking tray.
• Cut each naan in to 4 equal pieces and serve hot to enjoy it with your loved ones!

ROASTED ASPARAGUS & PEA SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
• Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
• Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
• To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

PORK WITH BRAISED RED CABBAGE & PEARS

Steps:

• Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
• Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.

ROASTED CABBAGE WITH HARISSA BUTTER BEANS & BAKED FETA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the cabbage wedges in a roasting tin, drizzle over half the oil and sprinkle with the ras el hanout and some salt. Rub the oil and spices into the wedges to coat, then roast for 15 mins.
• Tip the butter beans, tomatoes, harissa, lemon rind and 1 tsp sugar into a bowl, season and stir to combine. After the cabbage wedges have had 15 mins, carefully pour the butter bean mixture in the tin around the cabbage. Put the feta on a baking tray lined with baking parchment, drizzle with the remaining oil and scatter with the chilli flakes. Return the tin with the cabbage and beans to the oven for a further 20 mins alongside the feta.
• Spoon the roasted cabbage wedges and beans onto plates or into shallow bowls along with chunks of the baked feta. Scatter with some parsley leaves and dill fronds, then drizzle with a little more olive oil before serving.

AARSI'S ULTIMATE TOFU CURRY

Steps:

• 1) Start by adding olive oil in the pressure cooker. Add the green chili, bay leaves, onions, asafetida (one pinch), turmeric and salt. Cook until onions are translucent.
• 2) Add the tomatoes, coriander powder, garam masala, and red chili powder. Mix well.
• 3) Place a lid and let this mixture cook for at least eight to ten minutes or until it renders oils on its sides.
• 4) Remove the lid and add water. Place the lid back and bring this mixture to a boil.
• 5) Remove the lid and add peas and cubed tofu. Mix gently and place the pressure cooker lid with the whistle on. Cook to one whistle on medium heat.
• 6) Remove from heat and stand by for half hour.
• 7) Open and serve the prepared Tofu Curry with Rice or Naan.

INDIAN CABBAGE AND PEAS

Steps:

• Shred the cabbage coarsely.
• Heat the oil in a large skillet and stir in the crushed red chilies, ginger, mustard seeds, cumin, bay leaves, coriander, turmeric, and salt.
• Heat the spices gently for about 2 minutes, stirring often.
• Add the shredded cabbage and saute it, until it is evenly coated with the spices, and beginning to wilt, 10 to 15 minutes.
• Add the water and the peas.
• Cover, and cook over medium heat for 20 minutes.
• Remove the cover, stir in the margarine, garam masala, lemon juice, and sugar, and simmer- uncovered- for another 10 to 15 minutes.
• There should be very little or no excess liquid at this point.
• Serve hot with basmati rice.
• Enjoy!