GREEN CHICK PEAS BHAJIYA / HARA CHANA BHAJIYA

Ingredients (Serves: 4)

Bengal green gram / Green chick peas / Hara chana: 250 gms

Gram flour / Besan: 250 gms

Onions: 300 gms sliced

Green onion leaves: 250 gms

Coriander leaves; 250 gms

Ginger garlic paste: 50 gms

Red chilly powder: 1 tsp

Garam masala: 1 tsp

Roasted Cumin powder: 1 tsp

Salt to taste

Oil for frying

Chutney ingredients:

Coriander: 50 gms

Curry leaves: 50 gms

Tamarind pulp: 2 ½ tsp

Roasted cumin seeds: 1 tsp

Green chillies: 6-7

Sugar: 1 tsp

Salt to taste

Method:

1.      Wash the chana properly and grind into a coarse paste.

2.      To the paste add gram flour, onions, onions leaves, chopped coriander, ginger garlic paste, red chilly powder, garam masala, cumin powder, and salt as per the taste and mix well.

3.      Heat oil for frying.

4.      Start dropping pakoras in the oil and fry till golden brown.

5.      Drain them on paper napkin and plate them for serving.

Chutney preparation:

Grind all the ingredients mentioned as the ingredients for chutney and transfer the contents in a bowl for serving.

MANGODI (GREEN GRAM BHAJIYA)

Ingredients ( Serves: 4)

Greem gram: 500gms soaked in water overnight

Onions: 300 gms sliced

Green onion leaves: 250 gms finely chopped

Coriander leaves: 250 gms finely chopped

Ginger garlic paste: 50 gms

Green peas: 250 gms

Green chillies: 8-10 finely chopped

Roasted Cumin powder: 1 ½ tsp

Garam masala: 1tsp

Oil for frying

Salt to taste

Chutney ingredients:

Tomatoes: 2 medium sized

Coriander leaves: 50 gms

Ginger: 10 gms

Garlic: 10 gms

Green chillies: 6-7

Salt to taste

Method:

1.      Wash the green gram properly, and grind into a coarse mixture.

2.      To the above paste add onions, onion leaves, greeen peas, coriander leaves, green chillies, ginger garlic paste, garam masla, cumin powder, salt and mix well.

3.      Heat oil in a frying pan.

4.      Start dropping pakoras or round balls of the above mixture in the oil.

5.      Deep fry till golden brown, drain them on a paper napkin.

6.      Plate them on a serving tray.

Chutney preparation:

Grind all the ingredients mentioned for the chutney in a grinder and the transfer the contents in a serving bowl.

SEM SUBZI - FLAT BEANS CURRY

Ingredients ( Serves: 4)

Flat green beans: 250 gms

Grounded Mustard seeds: 1 ½ tsp

Curd: 50 gms

Oil: ½ tbsp powder

Onions: 1 medium sized finely chopped

Ginger garlic paste: 1tsp

Turmeric powder: ½ tsp

Garam masala: ½ tsp

Tomato: 1 medium sliced

Salt to taste

Method:

1.      Wash and chop the beans diagonally.

2.      In a medium sized bowl take curd, 1tsp mustard seeds and salt, mix well.

3.      Add the chopped beans in the above prepared mixture and marinate the beans for about 30 minutes.

4.      In a frying pan, pour oil, when heated add the remaining mustard seeds, once the seeds crackle, add ginger garlic paste.

5.      Add finely chopped onions and sauté till light brown, then add turmeric powder.

6.      Add the beans in the pan along with the curd in the bowl and mix well.  

7.      Add salt as per the taste; cover the lid for the beans to get cooked properly.

8.      Cook on low flame for 15 minutes.

9.      Open the lid and check if the beans are done and add garam masala to it.

10.  Put off the fire and transfer the contents in a serving dish.

11.  Garnish with tomatoes.