HARBARA USAL / GREEN CHICKPEAS USAL (ओला हरबरा उसळ)

HARBARA USAL / GREEN CHICKPEAS USAL (ओला हरबरा उसळ)

INGREDIENTS

Ola Harbara or solé / fresh green whole chickpeas (shelled)	1 cup
Ginger	1 inch piece
Fresh scraped coconut + for garnish	2 tbsp + 1 tsp
Green chillies	4 nos
Jeera pdr / cumin pdr	½ tsp
Dhania pdr / coriander pdr	½ tsp
Grated and roasted dry coconut crumbled	1 tbsp
Jaggery grated (optional)	1 tsp
Amchoor pdr or lime juice	¼ tsp OR ½ tbsp
Salt	T.T.
water	1 cup
Coriander leaves for garnish	1 sprig
TADKA
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Shell the green chickpeas. Wash and pressure cook till tender.

2.       Grind together to a smooth paste ginger, coconut and green chillies.

3.       Heat oil, add in the rai, when it crackles add in the jeera, Heeng and haldi.

4.       Put in the prepared paste and fry a little till the oil starts to separate out.

5.       Now put in the chickpeas along with its juices and all the masalas except salt and jaggery.

6.       Bring to a boil and simmer. Check that the chickpeas are thoroughly cooked and soft. When you are sure about it then add in the salt and jaggery. If you find the gravy too watery then cook and reduce the juices before adding salt and jaggery.

7.       Switch off the flame and finally add lime juice. The consistency should be a little saucy. When served in a plate the water or juices in it should not run about the plate but should remain around the usal.

8.       Garnish with the remaining coconut and coriander leaves and serve with hot chapattis or even rice.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KOTHIMBIR PITHLE (TYPE 1) (कोथिंबीर पीठले) / CORIANDER LEAVES AND CHICKPEA FLOUR CURRY

KOTHIMBIR PITHLE (TYPE 1) (कोथिंबीर पीठले) CORIANDER LEAVES AND CHICKPEA FLOUR CURRY

INGREDIENTS

Coriander leaves (finely shredded)	2 cups
Garlic	3 – 4 cloves
Besan / chickpea flour	Approx 1 cup
Water	2 cups
Chilli pdr	1 tsp
Jeera pdr / cumin pdr	½ tsp
Roasted grated dry coconut / khopra (crumbled)	1 tbsp
Salt	T.T.
TADKA
Oil	4 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

 

METHOD:

1.       Heat oil, add in the rai, when it crackles add in the jeera, Heeng and haldi.

2.       Add to it sliced garlic and sauté till it starts to brown a little.

 

3.       Now add in the coriander leaves and sauté till they get soft.

 

 

 

4.       Now add in the water and bring to boil.

5.       Add in all the other seasonings like chilli pdr, jeera pdr, salt and coconut and simmer.

 

 

 

6.       Just before serving add in the besan little at a time and simultaneously mix and add to form a semi thick but pourable porridge like consistency. Even if it is a little lumpy that’s ok. Use the besan only as much required. Simmer and cook for 3 – 4 min more.

 

 

 

7.       Serve hot immediately along with chapatti or bhakri or even with plain boiled rice.

8.       This pithle has to be made and consumed immediately. Reheated does not taste as good.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KESARI BADAM SEMIYA BASUNDI / SAFFRON & ALMOND FLAVOURED THICKENED MILK WITH VERMICILLI ( केसरी बदाम शेवया बासुंदी )

KESARI BADAM SHEVAYA BASUNDI / SAFFRON & ALMOND FLAVOURED VERMICILLI THICKENED MILK ( केसरी बदाम शेवया बासुंदी )

INGREDIENTS

Shevaya / semiya / vermicelli	1 cup
Ghee / clarified butter	2 – 3 tbsp
Sugar	¾ - 1 cup
Hot Whole or full cream milk	½ litre
Badam / almonds	10 – 12 nos
Kesar / saffron	8 – 10 strands
Salt	A pinch
water	¾  cup

METHOD:

1.       Heat the ghee in a heavy bottomed pan.

2.       Add the almonds and lightly fry them in ghee. Remove, cool and coarse grind. Another way of preparing the almonds is by soaking them in water for an hour. Then remove the skin and grind to a coarse paste.

3.       Add the semiya to the ghee and fry them on medium heat till they are evenly browned.

4.       Now add in the water and bring to a boil. The semiya will absorb the moisture and swell.

5.       Now add in the hot milk and bring to boil. Also add in half the quantity of sugar, prepared almonds by which ever method you like, kesar and salt.

6.       Simmer till the milk reduces to almost half the quantity and it almost thickens. Check the sweetness and add in the remaining sugar if you like.

7.       Adjust the consistency. Serve hot with puri.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

KANDA CHUTNEY / ONION CHUTNEY (TYPE 1)

KANDA CHUTNEY / ONION CHUTNEY (TYPE 1)

INGREDIENTS

Onions  (roughly chopped)	2 cups
Peanut pdr (coarsely ground)	¼ cup
Oil	1 tbsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp
Red chilli pdr	½ tsp
Salt	T.T.
Coriander leaves (to garnish)	2 sprigs

METHOD:              

1.       Heat oil, add in the rai. When it crackles add in the Heeng and haldi pdr.

2.       Now dump in all the onions. Stir them on high heat. When they start softening a little put the heat on low.

3.       Cook uncovered on slow flame and keep on stirring in between till it becomes almost mushy and pasty. If you leave the lid on then the chutney will become moist and watery.

4.       The oil should also separate out of the onions.

5.       At this point add the peanut pdr, chilli pdr and salt. Mix well and remove from flame.

6.       Once the peanut pdr is added do not keep on heat for long or then it will also start oozing out its oil.

7.       Garnish with coriander leaves and serve with bhakri.

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.

GAJAR METHI / CARROTS WITH FENUGREEK LEAVES / ( गाजर मेथी )

GAJAR METHI / CARROTS WITH FENUGREEK LEAVES ( गाजर मेथी )

INGREDIENTS

Gajar / carrots (peeled & cubed)	1 cup
Methi / fenugreek leaves	1 bunch
Garlic (sliced in length)	4 – 5 cloves
Green chillies (cut in 3 - 4 pcs each)	2 nos
Peanut pdr	1 tbsp
Salt	T.T.
TADKA
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Oil	1 tbsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Heat oil, add rai seeds, when they crackle add in the Heeng and haldi.

2.       Add in the garlic and sauté till it turns a little brown.

3.       Then add in the green chillies and cubes of carrots. Cover and cook on low heat till the carrots are half cooked.

4.       Now add in the washed fenugreek leaves. I prefer picking only the leaves and leaving them whole instead of shredding the leaves.

5.       Sauté a little and again cover and cook till the leaves give out add their moisture and the water evaporates.

6.       Add some salt and finally peanut pdr and mix.

7.       Serve with hot chapattis / bhakri and lasoon chutney.
        For Lasoon chutney check the link

http://paripoornapaksiddhi.blogspot.in/2013/06/lasoon-chutney-garlic-chutney.html

Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.