Green Peas and Mushrooms

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            FOOD FUNNY
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Thanks to Alan Withee for this friendly reminder:

A true friend is someone who thinks you are a good egg even
though he knows you are slightly cracked.

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            TODAY'S RECIPE
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Thanks to several eagle-eyed readers who pointed out I omitted
a step in yesterday's recipe. Here is the corrected version:

Scrambled Eggs with Ginger (Akoori)

6 eggs, beaten
1/4 cup (60 ml) milk
3 Tbs (45 ml) chopped cilantro (coriander leaves)
2 tsp (10 ml) finely chopped red or green hot chile, or to taste
1/4 tsp (1 ml) turmeric
Salt and freshly ground pepper to taste
3 Tbs (45 ml) ghee (recipe below)
1 tsp (5 ml) finely chopped fresh ginger
3 Tbs (45 ml) finely chopped onion
1/2 tsp (2 ml) ground cumin
Tomato wedges for garnish

Whisk together the eggs, milk, cilantro, hot chile, turmeric, salt,
and pepper. Heat the ghee in a skillet over moderate heat until
very hot. Add the ginger and onion and saute for 1 minute. Add
the egg mixture and stir constantly until soft curds are formed.
Transfer to a serving plate and sprinkle with the cumin. Garnish
with tomato wedges and serve immediately. Serves 4 to 6.

This dish is extraordinary if you can get fresh peas, but it's almost
as good with the frozen product.

Green Peas and Mushrooms (Khumbi Baji)

5 Tbs (75 ml) ghee (see Monday's recipe)
1/2 tsp (2 ml) black mustard seeds
1 onion, finely chopped
1 tsp (5 ml) garam masala (see Monday's recipe)
1/2 tsp (2 ml) turmeric
1/2 cup (125 ml) plain yogurt
1 cup (250 ml) fresh or thawed frozen green peas
1 lb (450 g) mushrooms, trimmed and thinly sliced
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) for garnish

Heat 3 tablespoons (45 ml) of the ghee in a large heavy skillet
over high heat until it is very hot. Add the mustard seeds and
cook for 15 seconds. Add the onion and cook, stirring frequently,
until golden brown, about 5 minutes. Stir in the garam masala
and turmeric, then the yogurt. Bring to a boil and add the peas,
mushrooms, salt, and pepper. Reduce the heat to the lowest
setting and simmer covered until the peas and mushrooms are
tender, about 15 minutes. Transfer to a serving plate, drizzle with
the remaining ghee, and sprinkle with chopped cilantro. Serves
4 to 6.
Received on Tue Feb 28 06:39:43 2006