Wasabi Peas

Cook time: 6 hours


3 c whole dried peas (vatana) [these can be bought in an indian grocery store]
3 tbsp olive oil
salt to taste
1/4 tsp onion salt, or to taste
1/2 tsp garlic powder, or to taste
1/4 c wasabi powder
2 tbsp tahini sauce
2 tbsp rice vinegar
1 tsp Dijon mustard


  1. Soak dried peas overnight, then rinse and drain.
  2. Place peas in large pot with water to cover by a couple of inches. Bring to boil. Cook 1 hour.
  3. Preheat oven to 200 F.
  4. Put silpat on Cookie sheet.
  5. Drain peas, mix with olive oil, place on silpat.
  6. Bake 4 – 8 hours, stirring every 30 min or so, until peas are dry.
  7. Remove from oven, season with salt, onion salt, and garlic powder.
  8. While peas are roasting, mix wasabi powder, tahini, rice vinegar, and Dijon mustard in large bowl.
  9. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture.
  10. Pour the covered peas back onto the silpat, and return to the oven. Bake for another 10 minutes in preheated oven, or until the aroma is strong and the coating is dry.
  11. Enjoy!

NOTE: This is a great recipe to make while you’re binge watching a series on Netflix 😉


Matar Paneer

Nigella Lawson Recipe

Yummy and Easy


1⁄2 cup vegetable oil
8 ounces panir, cut into 1/2-inch cubes
1 onion, halved
2 garlic cloves, roughly chopped
1 inch piece ginger, roughly chopped
1 dash salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10 ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock


Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden.
Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)
Pour all but about 2 tablespoons of the oil out of the pan.
Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp.
Fry gently for about 5 minutes with a sprinkling of salt.
Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.
Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan.
Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender.
You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now.
In which case, take off the foil and add the paneer cubes to warm them through before serving.

Serve with rice and naan.


Buy naan from the grocer.

Brush with butter. Add garlic and salt if you want.

Place in 400 F oven for 5 min or till brown.

Enjoy! Serve with chopped cilantro or parsley or mint.