Green Peas Mint Masala Gravy,Pudina Matar Masala,Fresh peas mint curry,

Fresh Green Peas / Matar are abundantly available in the winter season . I had prepared lots of recipes using fresh peas like dry curries,tikkis,parathas and various gravies using green peas.

This fresh peas  minty gravy was in my to do list since a long time
In Kannada this Pudina Peas gravy  is called 'Hasi Batani Kaalu Gojju' where 'Hasi Batani Kaalu' stands for 'Fresh Peas' and 'Gojju' is typically a South Indian style 'Gravy'.

This green peas mint gravy is really refreshing and a very delicious gravy.This is a typical south Indian gravy which is really delicious and is well balanced with the sweet fresh peas spiced up in the aromatic mint gravy


Recipe source :chef and her kitchen. I have followed exact recipe with few minor changes in the original recipe
I strongly recommend you to try this with fresh green peas atleast once

Ingredients:
1.5 cups fresh shelled Green Peas
1 cup loosely packed fresh Mint leaves
1/2 cup loosely packed  fresh Coriander leaves
1/4 cup grated fresh Coconut
7-8 Green chillies(adjust the quantity)
half inch ginger , 2 cloves garlic
1 tbsp Fried gram ( i didnt use it)
Lemon  juice squeezed of a half lemon
1/2" Cinnamon
2-3 Cloves
a sprig of Curry leaves
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste


Method:

1. Grind mint leaves with coriander leaves,grated coconut,fried gram,cinamom,cloves ,ginger ,garlic and  green chillies to a smooth paste.Open the mixer jar and keep otherwise you will loose the green color if it is closed for long.
2 Microwave the fresh green peas for 3-4 mins with a pinch of sugar.This will make sure the peas retain their green color through out the cooking process.Drain and keep them aside.
3 Heat oil in the kadai and crackle mustard seeds and add hing let them splutter.Add curry leaves and boiled and drained fresh green peas and fry for 2-3 minutes.
4 Add ground mint masala and fry the masala for 5-6 mins until the oil leaves the edges and the raw smell disappears.
5 Add 1 cup of water and salt to it and mix well and let it simmer for another 5 mins. cover it with lid slightly so that the gravy does not splutter outside.Do not cover the kadai/pan completely with the lid otherwise you will loose the lovely green color of the gravy.Switch off the flame and add lemon juice to it and mix well.
6 Serve it hot with triangular Chapati or even Jeera rice.

Gummadikaya pulusu recipe,Andhra Pumpkin curry,Bhopla,kaddu rassa bhaji

Another Andhra special recipe today - Gummadikaya pulusu recipe  .if you are a regular visitor you must be aware of my love for hyderabad and andhra food



Now for all people wondering what is this ,gummadikaya means pumpkin in english,kaddu in hindi and bhopla in marathi and stew .

Pulusu is a simple sweet, sour stew of andhra. pulusu made using gummadikaya is gummadikaya pulusu. It is served with rice and makes a comfort meal .

pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

 

Pulusu is made mostly with vegetables like potato, drumstick, pumpkin, ladyfinger, yam, bottle gourd and ridge gourd.Some folks use rice flour, methi powder or coriander powder to make the pulusu slightly thick.

This is a No garlic, no garam masala recipe .Yummy is a word which i use to describe it - A perfect healthy balance of sweet,sour and spicy



Ingredients
1 cup of cubed pumpkin pieces
2 green chili sliced
2 red chilli broken into pieces
1 medium chopped onions
1 sprig curry leaves
pinch of mustard
pinch of cumin / jeeera
pinch of fenugreek seeds / menthulu
1 tsp chana dal
1 tsp urad dal
tamarind juice as needed ( about 2-3 tbsp)
2 tsp red chili powder(adjust as per your taste)
1 tsp coriander cumin powder
grated jaggery as needed (1.5 to 2 tbsp)
salt to taste
coriander fistful chopped
Oil 2 tbsp

Method

1.soak tamarind in warm water for 15 minutes, squeeze and extract the thick juice.remove skin of pumpkin and cut into 1 inch cubes ,chop onion and slice green chillies
2.Heat the oil in a deep skillet on medium heat and add channa dal, urad dal, red chilli and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and sauté for 1-2 minutes. Now add green chillies, curry leaves, ginger, and sauté for couple of minutes
3.Add onions and sprinkle salt and fry till they turn slightly pink, needs no browning of onions
4.Add the pumpkin pieces, fry on high for 2 mins.
5.Add red chili powder, turmeric and fry for a min.now cover and cook on low flame till pumpkin is slightly cooked
6.Add jaggery and  tamarind juice, mix, cover and cook on a low flame for 3 mins. this enhances the taste of the pumpkin pieces.
7.Add 1 tbsp rice flour mixed with 1/4 cup of water enough to cover the pumpkin pieces , add coriander cumin powder.
8.Cover and cook till pumpkin is fully done. cooking on a very low flame makes the pulusu tasty.
9.switch off the heat and add coriander .This goes really well with rice, ghee

Green Peas Masala Recipe,Hotel style Matar Masala,how to make matar masala

I had never tried this hotel style green peas masala recipe before .Now i wonder why didnt I try it before ?

 

 

usually i combine peas with other veggies to make dishes like mint green pea ,matar hariyali, aloo matar, matar paneer, matar bhaji, gobi matar or aloo gajar matar etc




Green Peas Masala is a great side dish for chapati,phulka or even jeera rice. this matar masala recipe does not use  milk,or cream like most of the restaurant style recipes .




cashews and milk powder and curd are added to make this gravy creamy, smooth and slightly sweet. i made the gravy a bit spicy, but you can always add the amount of spices as per your requirements.


Ingredients
Fresh or Frozen Peas - 1 cup
Onion - 1 small chopped finely
Chana/ chole masala - 1.5 tsp
corinader cumin powder - 1.5 tsp
garam masala- 1 tsp
Red chilli powder - 1tsp
Sugar - 1/2 tsp
Kasoori methi - a generous pinch
Coriander leaves - 1 tbsp
Cloves - 2
Cinnamon - 1/4 inch piece
Jeera - 1/2 tsp
Butter - 1 tbsp
Oil - 2 tsp
Salt - to taste

To saute and grind:
Tomatoes - 4 medium sized
Onion - 2
Ginger - 1/4 inch piece
Garlic - 5 pearls
Green Chillies - 2

To grind (for the cashewpaste) :
Whole Cashews - 6-7 / 1 tbsp magaj (melon seeds)
Curd - 2 tbsp
milk powder - 1 tbsp.

Garnish
Capsicum julienes

Method
1.Add a tsp of oil and add the ingredients under 'to saute and grind' and saute till tomatoes turn mushy. Cool down and grind it a fine paste.boil peas till they are almost done in microwave or stove top or pressure cook for 1 whistle and immediately release pressure manually to release the pressure
2. grind cashews ,milk powder with curd to a smooth creamy paste, set aside.
3.Heat butter,add the Cloves, cinamom, jeera ,add onion and saute till slightly browned. Then add the tomato paste and saute.
5.Saute for 3-5mins then add channa masala,red chilli powder ,coriander cumin powder and required salt. Add water as required to bring it a running consistency. Allow it to boil for 2 mins. Then add the cashew paste and give a quick stir.
6.Add cooked peas, sugar and cook in low flame for 5mins.Then add kasoori methi,garam masala and coriander leaves and switch it off. garnish with capsicum julienes and serve with roti or jeera rice

Tips:
Use kashmiri red chilli powder for a dark red color as in restaurants.
Channa masala powder gives a great flavour to the gravy.
Adjust chilli powder according to your taste.







 

Suran Sabji ,Dahi wali suran ki sabzi,Yam Yoghurt Curry

Suran/Yam/Jimikand/Elephant foot yam – is an edible tuberoot. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

 

Suran/Yam/Jimikand/Elephant foot yam – is an edible tube, but is different from sweet potato, though people  often confuse between the two. It is high on carbs and is a very good source of potassium, proteins, vitamins,fiber and antioxidants. Very high in omega 3 fatty acids.

Normally when i get yam I end up making suran kaap (yam chips) or suran fasting cutlet,suran rassa bhaji marathi style,suran thalipeeth or north style yam curry.

Todays  recipe is a tasty dish made using dahi (yoghurt) .

This is more of a  semi dry consistency .if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency




Recipe source :maayeka .com

Ingredients
400 gram Yam / Suran
2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
3 tbsp Yogurt / Dahi
3/4 tsp Turmeric Powder / Haldi Powder
2 tsp Red Chilli powder / Laal mirch powder
2 tsp Coriander Powder / Dhaniya Powder
1.5 tsp Mango Powder / Amchoor Powder
1/3 tsp Garam Masala Powder
1 tsp Salt / Namak
1 tbsp lemon/tamarind juice



Method:
1.Apply oil on your hands, scrub the yam under running water, remove the skin with a sharp knife and cut into 1 inch cubes.  Don't forget to grease your hands otherwise they may get itchy due to the yam's skin.


2. This is an important step. Yam has some juices which are irritant in nature these need to be neutralized before consumption. A good way to remove any natural irritant is by using tamarind juice /lemon juice in the preparation. Hence follow this step without fail. Sprinkle salt on yam pieces & apply tamarind juice/lemon juice uniformly to coat the yam slices


3.  Boil till done, or pressure cook with 2 glasses of water for 1 whistle on medium heat.
Drain and keep aside


4. Heat oil or ghee in a pan and add cumin and carom seeds. When the seeds turn golden in color then add asafoetida and clove powder. Add turmeric and add the boiled yam pieces. Stir and then add all the dry spices, mix and then add whipped yogurt. Mix gently.

5.Allow it cook on slow heat for about 5 minutes - stir 2,3 times in between.


6 Add chopped fresh coriander and serve .
tips
if you want a curry consistency than increase quantity of dahi by 2 tbsp and add 1/4 cup of water and simmer sabji till you get a gravy consistency
 

Vankaya Gasagasalu kura recipe, how to make Andhra Brinjal poppy seeds curry

Another finger smacking delicious brinjal curry from ANDHRA Cuisine namely vankaya gasagasalu kura.

vankaya is brinjal in english or vanga in marathi and baingan in hindi.

gasagasalu means poppy seeds in english and khas khas in hindi or marathi.

This curry comes from andhra and as you all know andhra is famous for its spicy curries, this is one among them



An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes .The main ingredient being poppy seeds which lend the dish its body and a subtle sweet flavor.

This curry has a base of poppy seeds for it thickness and creaminess. I loved the taste of sweet, spicy and sour all in one. Loved it. This pairs beautifully well with rice or hot rotis. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and spicy flavors.

I had tasted this couple of times during my stay in hyderabad in most of the hotels. thought of replicating at home and end result was yummy.




So after andhra style brinjal fry (vankaya vepudu) and  stuffed brinjal ( gutti vankaya kura) ,next one is Vankaya Gasagasalu kura recipe.

Vankaya gasagasala Kura is a quick version of gutti vankaya curry which does not need much of preparation. Only poppy seeds need to be ground to a smooth paste and that’s it, you can have this wonderful tasting curry




certainly a memorable vegetarian delight that will completely sweep you of your feet.
Choose fresh, small and young or tender brinjals that do not have seeds in them. Large eggplants will not yield a good taste to this curry.


Ingredients:

1/4 kg purple brinjals, wash and slice
2 1/2 tbsps oil (you can add another 1/2 tbsp if required)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
2 tsp red chilli pwd + 1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp methi/fenugreek seeds
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds,
1 1/2 tbsps jaggery or sugar (adjust)
lemon sized tamarind, extract pulp
salt to taste

Method:

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 Dry roast poppy seeds and fenugreek seeds in a pan till it turns golden, add them in blender along with chilli, coriander, turmeric and cumin powder. Add some water and make it into a smooth puree.
3.In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they splutter, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
4 Now add in the ground masala and cook them for couple of mins. Add in tamarind pulp, some water, salt and jaggery. Mix well and bring it to boil.

5 Add in fried brinjal, cook it on low heat for 10 mins till the brinjal is cooked and curry is done and becomes thick.Keep checking in between and stir fry to ensure it does not stick to the pan. . It could take approx 10 to 15 mts to turn into a thick gravy. Turn off heat.
6 Serve with rice or roti.


Tips
This Gravy goes well with Hot Rice,Mild Pulao's, chapathi and Roti's.
Choose fresh, small and young or tender brinjals that do not have seeds in them
Cook till brinjals are soft and comes in the form of gravy consistency

Aloo Chole recipe,Aloo chana masala| how to make punjabi aloo chole

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today.





aloo chole curry or aloo chana masala is a punjabi dish made with potatoes and white chickpeas. this aloo chole recipe is usually had for breakfast and is served with hot pooris fried  in ghee







there are many variations of making aloo chole recipe from dry to semi gravy to a curry version. chole are made in so many ways in north india

this is a curry version of aloo chole .Aloo are soft and melt in the mouth and are not mashed. you can have this dish for lunch or dinner also. Enjoy aloo chole with roti, poori, bhature or naan.




Dont skip anardana in the below recipe . as per me this gives a different flavour to the aloo chole.
for more info about anardana (dried pomegranate seeds) click here.i hunted this specially for making this recipe



Ingredients

Chickpeas (kabuli chana) 1  cups
Potatoes 2 medium
½ inch ginger/adrak, julienned
Tea leaves 1 tablespoon
Oil/ghee 4 tablespoon { or use both oil and ghee in half half ratio}
Cumin seeds 2 tablespoons
Green chillies slit 4-5
Garlic paste 1 tsp
Ginger paste 1 tsp
Coriander powder 1 tablespoons
Cumin powder 1 tablespoons
Red chilli powder 1 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tomatoes 2 medium
Salt  to taste

chana masala powder:
1 bay leaf/tej patta
3-4 cloves/lavang
5-6 black pepper
1 inch cinnamon/dal chini
2 black cardamoms/badi elaichi

 pomegranate seeds paste
2 tsp dry pomegranate seeds or sookha anardana
6 to 7 tsp water for grinding the pomegranate seeds




Method:

1.Wash and soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle.Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked.Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the boiled potatoes and cut them into one inch sized cubes.



2.Make a fine powder of the spices mentioned under the chana masala powder list in a dry grinder.make a paste of the dry pomegranate seeds. keep aside. if you want you can strain the pomegranate seeds paste.



3. In a pan heat 2 tbspoon oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside.

In same oil,  add one teaspoon of cumin seeds,ginger garlic paste and saute till raw smell goes away,next add the drained chickpeas and stir in the pomegranate seeds paste.cook on a low to medium flame stirring occasionally, till the liquids dry up.now add the potatoes, tomatoes, green chilies, the ground chana masala powder, turmeric powder, cumin coriander powder ,red chili powder,a mchoor, salt and 1 cup of the strained chana stock.stir well and let the curry cook for 8-10 minutes on low to medium flame.

4.heat 1.5 tbsp ghee or oil in a small pan.add this hot oil or ghee to the chana mixture. stir and cook for 2-3 mins.then add ¾ to 1 cup water and continue to cook for further 4-5 minutes or till the gravy thickens. adjust seasoning as required by tasting chana masala .

5.heat the remaining ½ tbsp ghee or oil in the same small pan and add the hot oil or ghee to the chana masala. switch off the fire and stir in the ginger juliennes, coriander leaves and green chilies.

6.serve aloo chole hot with bhaturas,onion slices and lemon wedges.



 

Gutti Vankaya Kura | Andhra Style Stuffed Brinjal Masala Curry

You know my love for Andhra and Hyderabad recipes,so you will find a plenty of them as I had a chance to stay in Hyderabad for 2 years.


I have posted HYDERABADI BAGHARA BAINGAN recipe earlier












Todays recipe is andhra style stuffed brinjals Gravy which literally means Gutti Vankaya Kura.





Gutti Vankaya kura is an authentic Andhra Recipe made with small purple tender brinjal's stuffed and cooked with some spices.


it is a semi solid curry.Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special. An easy Indian food recipe that can be made with tender brinjals.


This curry goes well with rice,chapati or even with biryani .Yes in Tamil Nadu ,biryani is served with eggplant curry




IngredientsTender purple brinjals/vangi - 10
oil - 1 tbsp.
salt - to taste.


For Stuffing Pearl onions-10 / small onion 1
Garlic - 2-3 cloves
Tamarind - small piece



To Dry Roast
Chanadal - 1 tsp.
urad dal - 1 tsp.
Toor dal - 1 tsp.
cumin seeds - 1 tsp.
Coriander seeds - 1 tbsp.
Red chillies – 8.
Fenugreek - 1/8 tsp
curry leaves - 1 sprig
pinch hing
turmeric - 1/4 tsp


Method :1.First slit the brinjal in the center,and put salt water.In a pan heat oil and fry the brinjal for 30sec and remove.


2.Dry Roast everything mentioned in dry Roast column in a medium flame, till dals turns golden brown colour, then remove it from kadai and keep it aside.







3.In same kadai add onions, garlic and tamarind saute till onions turns golden brown colour.


Then Grind everything into a thick paste, with little water and needed salt.








4 Now brinjals & stuffing is ready. Stuffing Requires Patience.Gently fill the brinjal's with stuffing.Take care it should not break.





5 Add oil to kadai, when oil is hot, Gently place the brinjals, and keep the flame to medium low.
Cook it covered and saute now and then,till brinjals are soft.it takes (nearly 15- 18 minutes to cook brinjals.).When brinjals are soft add remaining stuffing masala and add half cup of water.adjust salt.





6.Saute now and then, till raw smell of stuffing goes and it becomes a thick gravy.






Tips:1.use shiny and tender brinjals for this recipe


2. Dont add more methi seeds as your dish might turn bitter


3. can add 1 tsp each of peanuts,sesame seeds (til) while dry roasting

Dal Tadka Dhaba Style|how to cook smoked punjabi dal dhaba style

Dhabe Wali Dal is a dal which is typically served at almost all dhabas.



Simple yet full of flavors, This Punjabi Dal Fry is a common dish made throughout the homes and served in all restaurants and dhabas with their own variations. Here, I bring you the Dhaba Style of Making the Dal Tadka which is a mix of lentils cooked and tempered, then smoked.



 The smoke is the key to make the Dhaba or the Restaurant Style which is usually skipped/missing in the home cooked way.




 It is a very popular lentil dish which is generally served with Tandoori Roti or Naan. 
The word 'Dhaba' means roadside small food outlets. 

Ingredients:

1/4 cup Masoor Dal
1/4 cup Arhar Dal
1/4 cup Chana Dal
1/4 cup Chilke Wali Moong Dal
2 tsp urad dal
2 Onions, chopped
1 inch ginger
2 Tomatoes, ground to paste
5-6 Garlic cloves, crushed and finely chopped
1/2 tsp Turmeric powder
1 tsp kashmiri Red chilly powder
1 tsp each cumin powder and garam masala
2 Green chilies, chopped
1 tsp Coriander powder
1/2 tsp Asafetida (hing)
1 tsp Cumin seeds
1 tsp Whole Coriander seeds
2 Whole Red chillies
1 tbsp Dried Fenugreek leaves (kasoori methi)
1 tbsp amchoor powder
Salt to taste
Ghee 1 tbsp +3 tbsp Oil
Charcoal big piece




Method:
1.Wash and soak the dals about half an hour. pressure cook it with 3 cups of water ,turrmeric ,pinch salt  for 4 whistles on high, then leave for 2 minutes in medium flame.


2.Now heat a pan with 1 tbsp oil and add cumin seeds, whole coriander seeds and once they splutter add half ginger, half garlic and green chilies. Do not let it burn, Add the onions, ¼ tsp salt and cook till brown. Once starts leaving fat and is brown, add the tomato puree, salt to taste and cook for 10-12 mins or until starts leaving sides and fat.

3.Once done, add a handful of chopped coriander, cumin powder, garam masala, 1 tsp of kashmiri red chili powder, coriander powder, amchoor and kasoori methi. Mix well and cook for another 2-3 mins..
4.Add the cooked dal, and cook for 3-4 mins.. Make sure the dal is not watery, It should be very thick.
 Add ½ cup water, mix well and cook for 5 mins.. Switch off the flame


5.Now make tadka For tempering, heat ghee+2 tbsp oil in a saucepan and add cumin seeds. Allow the seeds to pop up and then add remaining chopped garlic and ginger julienne. Cook for 2 seconds and add 1 tsp kasmiri red chilli powder along with whole Kashmiri red chillies.Pour the entire tempering over cooked dal a


6.Now for the smoking step, heat charcoal until red hot over the gas burner direct flame. Place a small bowl in the center of the pan full of dal, pour 1 tbsp ghee and hing.
 The coal now give out smokey flavour, immediately cover it with a lid. Keep it covered for 5-10 minutes. When done, remove the lid and carefully remove the small bowl that contains charcoal.

7.Garnish with coriander leaves and Serve this smokey dal with roti / Naan /Kulcha. 

Tips
You can also add in a tablespoon of overnight soaked rajma/kidney beans with the dals if you wish to
Some people garnish this dal with some cream as well.
If you do not have pressure cooker then you can cook dal in a pot or in any vessel with good amount of water.
The consistency of dal tadka should not too thick or too thin, prefer to make it of slightly medium thick in consistency.
When you release the pressure, do check if the dal is cooked at the right consistency. The dal should be soft but not gooey.
You can add chopped tomatoes instead of tomato paste.
You can add or replace lentils of your choice. 

Hirva Chana Rassa bhaji,hirve chanyachi amti,Green gram curry,hara chana gravy sabji

Vow ...I simply love this dish.....I like it with rice or simply like to drink it ...My mom prepares the best chanyachi amti.presenting her recipe here... today we are using green (hara/hirwa) chana (chickpea) for this sabji



Amti is as dear to Maharashtrians as Rasam is to South Indians.amti is a vegetable having some gravy or rassa so it can be easily eaten with chapati ,roti as well as rice,no need to prepare separate dal when you have amti

hara chana or hirwe chane are small chickpeas with green skins. In the US and Canada, it is known as Desi chickpea and the variety most used is called 'Myles'. It is very disease resistant.

The chickpea also ceci bean, garbanzo bean, chana,chane sanagalu Indian pea, Bengal gram is a legume which is  high in protein .
 There are two main kinds of chickpea:

 Desi, which has small, darker seeds and a rough coat, cultivated mostly in the Indian subcontinent, Ethiopia, Mexico, and Iran.
 Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile,

The Desi (meaning 'country' or 'local' in Hindi) is also known as Bengal gram or kala chana. Kabuli (meaning 'from Kabul' in Hindi, since they were thought to have come from Afghanistan when first seen in India) or safed chana is the kind widely grown throughout the Mediterranean.

Nutrition
Chickpeas are a helpful source of zinc, folate and protein] They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi chana (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo's content as about the same as yogurt and close to milk
Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream





Ingredients

1 cup sprouted green chana /green chickpeas / hara chana /hirwe chane

1-2 tbsp shredded dry/wet coconut(I used dessicated coconut)

1 tsp cumin seeds,(jeera)

1 tsp mustard seeds(rai)

1 onion chopped

4-5 curry leaves

1 tsp red chillipowder

1 tspn dhania jeera powder(cumin coriander powder)

1 tspn kandalasun masala /marathi kala/goda masala

1 tspn ginger garlic paste

1/4 tsp asafoetida,

1 tsp turmeric powder,

1 tsp jaggery or sugar,

salt to taste,

1 tsp tamarind pulp or 2 kokum,

coriander leaves/cilantro,

1 tbsp oil


Method

1. Wash and soak the green chana in plenty of water for 7-8 hours. Rinse and pressure cook the chane till soft.


3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.

4. Add boiled green chana followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder

5.Grind coconut with 1 tbsp of boiled chickpeas in mixer to form a paste

6 Once  curry reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes. If required, add some more water as per consitency you need

7. Garnish with coriander leaves and serve with rice or chapati.




Tip

Quick method: Instead of soaking the chana , roast the chana very lightly and rinse. Now boil them till soft. You can even soak them for 2 hours minimum & --pressure cook with 7-8 whistles. 
You can add boiled potatoes in curry.
 Substitute kanda lasun masala with any other curry masala or garam masala  of your choice.

Hariyali Matar,Green peas in green gravy

Another green peas recipe before green peas go out of season.hariyali means green and matar means green peas.

There are dozens of ways of cooking mutter, but this one truly tingles the tastebuds thanks to dominance of coriander in the masala. 



Hariyali Mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.



recipe source"purvasfoodfunda.blogspot.in"

Ingredients
1 cup boiled green peas
2 tbsp oil+ butter
1 tsp cumin seeds (jeera)
turmeric powder -1/4 tsp
onion medium chopped -1
tomato cut in cubes - 1
a pinch of asafoetida (hing)

salt to taste
1/4 cup chopped low-fat paneer (cottage cheese) cubes (optional)

To Be Ground Into A Smooth Paste (using Little Water)
2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
half inch ginger (adrak)
4 garlic (lehsun) cloves (lehsun)
2 tbsp lemon juice
fresh grated coconut - 3 tbsp
cashewnuts/melon seeds- 2 tbsp
fennel seeds -1 tsp
cumin seeds - 1 tsp
cinammom stick - 1 inch
pepper corns /kali miri - 4-5
sugar -pinch
cloves/lavang -2

garnish
tomato slices / grated cheese


For Serving
phulkas

Method

1.grind ingredients mentioned above to smooth paste. boil water with little sugar and boil peas
 for 2 minutes and then put them in cold water,drain and keep aside

2.Heat the  oil+ butter in a non-stick kadhai and add the cumin seeds.


3.Add the asafoetida ,turmeric,chopped onion and saute till onion is pink.

4Now add  the prepared green paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5.Add the blanched green peas, tomato slices,about 3/4 cup water ,mix well ,cover pan cook on a low flame
 for 7-10 minutes, keep checking in between ,if you feel curry has become dry than add 2 tbsp of water 
and  cook on a medium flame for another minute, while stirring continuously.

6.Add the paneer, mix lightly and cook on a medium flame for 1 to 2 more minutes.
garnish with tomato slices/grated cheese and  Serve immediately with phulkas.

Tip
1.can add boiled potato to above recipe
2.add 2 tbsp blanched spinach leaves while making green paste for a bright green colour