This has to be one of the prettiest recipes I have done. A few weeks ago, I saw a video on how to make an edible wreath and made up my mind to do one this Christmas. I changed the ingredients from tuna and dressing and chips to just green peas with tamarind sauce and cherry tomatoes. This makes a beautiful centre piece for the dining table and it was very regretfully that we all dug into it.
500 gms frozen green peas; salt and pepper to taste; 3 cloves garlic, smashed; 1 inch ginger, smashed; 1 tsp coriander powder; 1/2 tsp jeera powder; 1 large onion, sliced.
Mix all ingredients together and pressure cook for 5 minutes without adding water. If using fresh peas, add 1/2 cup water. Cool and smash. Oil a spring form pan and put the peas into the pan leaving space in the middle. You can put a glass, rim down in the middle and firmly press the mashed peas all around in an even layer. Freeze for 15 minutes. Take out and gently unmould. Serve with mixture and tamarind sauce or any sweet sauce of your choice.
50 gms tamarind, soaked in 1 cup water for 15 minutes until soft and pulpy. Strain into a deep bottomed cooking vessel.
Brown sugar or jaggery( unrefined sugar) to taste; 1/2 tsp jeera ( Cumin seed powder) ; 1 inch of ginger, smashed; black salt to taste.
Mix tamarind water and other ingredients together. Bring to the boil on high heat. Lower heat and simmer 15 minutes or until honey consistency is reached. Cool and bottle. Use as and when required.
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