Peas and Mushroom Korma

Lots of pending recipes to jot down, the desktop is once again a huge clutter...before I forget what spice flirted with which veggie or went on a date with which meat, let me jot them down. Most of the time as I eyeball the ingredients based on the veggies or meat I have at hand...I do get confused when I come back to them later on...the pictures speak volumes but those volumes confuse me later on... I forget what had been added to them. 

 

Just got back after meeting a good friend...felt like I just sat on Santa's lap and got all the gifts that I had scribbled down on a piece of paper. Just waiting eagerly to start on some meaningful festive bakes for the neighbours and a few loved ones. It is a good feeling and am so happy that I was able to do some beading and present her with a few of my creations as well. Nothing like gifting loved ones without any expectations or clauses or "buts" Do feel blessed that way to have found the right places at the right time to feel meditative about life. 

 

 

My recent learning trip was a play on Zentangles. As our teacher said, "Relax, Meditate, Smile and do the tangles." And that's exactly what I did...

 http://en.wikipedia.org/wiki/User:Belcheredit/Zentangle 

 

now that link should help...do check out various images as well to have an idea. I thoroughly enjoyed this and am working on more. Already gifted a friend as it is meant to be spread or be given off to others to create zen in their lives. Drop it off at any coffee shop, at your dentist's while waiting for your root canal, leave it behind in a library book...whoever takes it, it should add some calmness to their day. I am yet to leave one behind...but I am working on them and some lucky buddy should receive it and it should heal them.

 

With all those beautiful and intricate shapes and designs, I ran to my kitchen as it was like a "Eureka" moment for me...the designs reminded me of mushrooms and peas...Hope my teacher forgives me...am supposed to concentrate while doing each tangle...but here I am connecting them with food...thus my Korma was born.

Grind some coconut and a few fennel seeds with a bit of ginger and garlic and set aside.

In a saucepan heat a tbsp. of oil and allow a roughly sliced onion or two to sauté along with a crushed cardamom, a bay leaf, a cinnamon bark and a clove or two. Once the onions gets translucent, add in half a tomato (optional) and your fresh or frozen (thawed) peas along with quartered mushrooms and half a tumbler of water. Do not add a lot of water, the essence of the cooking gets diluted!!!

 

Both the peas and the fungi cook quite fast unless the peas is the dry version. If you are using the dry version, do soak it over night and pressure cook it until tender the next day. You can leave some of the peas whole and a few you can smash them with the back of a ladle. No hard and fast rules...and even if there were rules...Pssst! They are meant to be broken!!! My policy! Untangle and set your creativity loose...that is the real you!!!

As they all combine and merge well, add salt to taste and a nice sprinkle of freshly ground pepper. And then add in your ground coconut mix. Stir well and let the dish behave as if they are on a merry-go-round and then everything comes to a halt once the coconut heats a bit and the flame is switched off.
Your Korma is ready.

Well, to be frank, I added cream as I didn't have a coconut at home or store bought coconut milk! With coconut in it the dish is indeed a bit different in texture and flavour. It may be similar in looks.

Now this my friend can go as a side with your rotis or as the curry to your hot baked pot pies!!! Oh yumm!