In two separate saucepans, heat 1 cup water each and add the red and green jelly respectively. Then add an equal amount of china grass to each pan and cook until the jelly and china grass dissolves. Turn the flame off and pour into two separate bowls. Chill until set.
In the meantime take a salad bowl and mix together the boiled peas, carrots, diced potatoes, chopped carrots, finely chopped capsicum, finely chopped cucumber and finely chopped pineapples.
For the dressing add salt, black pepper, mayonnaise and sugar. Toss well. Cut the jelly into cubes and garnish the salad.