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Ingredients:
1 bunch of methi (fenugreek); leaves and tender stems separated, washed and coarsely chopped,
1 1/2 cup green peas (mutter);
2 medium size onions; finely chopped,
5-6 cloves garlic; finely chopped,
1/2 tsp heeng (asafoetida),
1 long green chilli; deseeded and chopped into 1/2″ pieces,
3-4 tbsp freshly grated coconut,
Salt to taste,
3-4 tbsp oil.

Method:
Sprinkle some salt on chopped methi leaves and leave them aside for some time. Heat oil in a kadhai (wok), add green chillies and chopped garlic and fry on low flame till it is nice fragrant. Then add onion and saute on low-medium flame till it is soft and light brown in color. Meanwhile pick up a handful of methi leaves and then press between your palms and remove the excess juice. This would help you get rid off the bitterness of the vegetable. But do not press hard to remove all the juice, this way we would drain away all the nutrients too. Then add asafoetida and turmeric powder to the onion, mix well. Add the methi leaves, green peas and cover and cook till both the vegetables are tender. Add some salt and stir. In the end add coconut, mix and serve.

Ingredients:
2 cups mutter (green peas),
1 cup paneer (cottage cheese); cubed,
1 large onion; ground to paste,
1 tomato; pureed,
1 tsp jeera (cumin seeds),
2 tbsp yogurt; well beaten,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3/4 tsp Punjabi garam masala,
5 cashew nuts,
1 tsp poppy seeds,
1 tsp melon seeds,
Salt to taste,
Chopped coriander leaves to garnish,
Oil for tempering.

Method:
Grind together cashew nuts, poppy seeds and melon seeds to a smooth paste. Heat oil in a kadhai (wok) add jeera and let it splutter, then add the onion paste and let it fry till it changes it color and is fragrant. Then add turmeric powder, red chilli powder and fry for 2 minutes. Then add the tomato puree and let it cook till the gravy starts leaving oil from the sides of the kadhai. Then add the cashew paste and fry for 2 minutes. Then add the peas and mix, add water and cover and cook till peas are tender. Meanwhile heat another pan and add oil. Then fry the paneer cubes from al sides till they turn golden, drain and set aside. When peas are cooked add beaten yogurt, Punjabi garam masala and fried paneer cubes. Mix and let it cook for few minutes. Remove from flame, garnish with coriander leaves and serve with parathas.

Ingredients: (Serves 4)
2 cups (400 gms) basmati rice,
2 tbsp ghee or butter,
2-3 tejpatta(bay leaves),
2 1″ dalchini(cinnamon stick),
3-4 kalimirch(peppercorns)
1 cup green peas fresh or frozen,
1 medium size onion, sliced,
A handful of cashew nuts,
A handful of raisins,
Salt to taste,
Water.
 
Method:

Wash the rice two or three times in fresh water. Then soak for 30 minutes. (optional)
In a pressure cooker, heat some ghee/butter and fry tejpatta, dalchini and peppercorns for a minute. Then add onion and mix well. Saute onion till they turn brown. Then add cashew nuts, raisins, green peas, mix well and add the washed rice. Again mix so that the rice mixes properly with the spices and green peas. Add around 4 cups of water(or as required according to the type of rice). Pressure cook upto 2 whistles(again this depends upon the type of rice).
Serve hot with dal fry.

Ingredients:
2 cups shelled green peas,
1 large onions, finely chopped,
1/2 tsp mustard seeds (rai),
1 tsp cumin seeds (jeera),
1/4 tsp turmeric powder,
8-10 curry leaves,
1 long green chilli, finely chopped,
1/2 tsp ginger-garlic paste,
Salt to taste,
1/2 tsp sugar,
3 tbsp oil,
2 tbsp freshly grated coconut,
2 tbsp chopped coriander leaves.

Method:
Heat oil in a wok (kadhai), add mustard seeds and let them splutter. Then add cumin seeds, chopped chillies, curry leaves
and onion, mix well and saute on low flame for 3-4 minutes. Then add ginger-garlic paste, fry for 2 minutes, add turmeric
powder, stir and add the peas, mix well. Cover the wok with a lid, pour some water on the lid. Do not add water to the peas, but uncover and keep mixing at regular intervals till peas are fully cooked. Add grated coconut and coriander leaves, mix and remove from flame. Serve with chapatis.

Ingredients:
1 cup green peas (mutter),
1 cup finely chopped onion,
1 cup chopped coriander leaves (dhania),
1/2 cup chopped mint leaves (pudina),
1/2 tsp garlic paste,
Salt and Pepper to taste,
1-2 tbsp cornflour for binding,
Oil for frying.

Method:
Coarsely grind green peas and then mix all the other ingredients except oil to form dough. Make small lemon size balls, flatten them and keep aside for frying. Heat oil for frying in a kadhai / wok. Fry these falafel on a medium-low flame.
Serve with sesame yoghurt dip.