Hari boot/Green garbazo beans/ Pachai kondai kadalai

Eversince we moved back at hydi, i see this bunch of green stems floating throughout the market.  Local residants, do drop by, purchase few stems and pop up a green capsule-shaped shell into their mouth.  I, always wondered what they were.. and yes, finally gathered courage previous week and brought few.  The leaves were rich in green capsules, when pinched insides were hari boot or pachai colour kondai kadalai.  I was surprised, because this is first time i am seeing them without packets ;)

And yes, for the next few hours, anybody wud have guessed my pain, it is sorting out green capsules, and then lateron pinching them to release hariboot (the residants here called it as the same)

But, my lovely daughter do helped me in collecting these precious beans.. three cheers to varsha!!!

After collecting them, I googled them and found out they were rich in dense nutrients.

• Fresh green garbanzos are full of protein, complex carbohydrates, fiber and contain no trans or saturated fats.
•  They are “nutrient dense”, containing good amounts of vitamins A,C,& E, potassium, iron, manganese, copper, zinc and calcium as well as being a good source of folate, which is important for growing oxygen-carrying red blood cells. 
• With only about 120 calories per half cup serving, they can play a role in weight management by delivering excellent nutrition with a feeling of satisfaction that prevents overeating.
• Additionally, fresh garbanzos are excellent for low sodium diets because they are minimally processed without the added salt found in canned garbanzos.

So, why wait friends, you can go ahead and drop them in few of ur

• Vegetable pulao/rice preparation

• Fresh salads

• Soups

• Curry

• Stuffing in ur dosa (call it masala kadalai dosa :p)

• Sundal recipe/dry beans recipe

And yes, will prepare my own dishes using the same too.. watch on for more updates

Lemon rice

Ingredients required

• 1 cup cooked rice
• 3-4 tsp lime juice
• 1/2 tsp haldi/tumeric powder
• 1 tsp salt

To temper

• 4 tsp oil
• 1 tsp rai/mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• Few curry leaves
• 3-4 tsp cashewnuts,broken
• 3-4 green chillies, slit lengthwise
• 1/2 cup finely chopped onions

Method

Heat oil and add ingredients for temper one by one.

Add in turmeric powder and salt.  Now, SWITCH OFF THE FLAME and add lime juice.  Add in cooked rice too, mix well and serve hot

To acheive best results, add 1 tsp of sesame oil/gingelly oil/nallennai over the rice before mixing

Puliogare powder

Hi guys, today we are goin to see how to make basic puliogare powder...
This powder, when dropped in airtight container can be stored in for 2-3 days.. If you are interested in preserving upto a month, then avoid jaggery,coconut and powder rest.
Just prepare it and refrigerate... u can do puliogare rice in instant... will be posting puliogare rice recipe soon ..

Ingredients required

• 1 tsp chana dal
• 1 tsp urad dal
• 1 tsp raw rice
• 4-5 red chillies
• 2 tsp grated fresh coconut
• 1/2 tsp whole jeera
• 1/4 tsp peppercorn
• 1/4 tsp methi seeds
• 1/2 tsp whole dhanya
• 1/2 tsp hing
• Few pieces of jaggery/gur

Leaving out jaggery and hing, dry roast all ingredients untill they become dark coloured and emit nice aroma.

Then powder them along with hing and jaggery, store in airtight container

Pindy choley

Pindy choley is an dry chana side-dish originating from Rawalpindi (in Pakistan)  The difference between normal choley is that it uses the addition of tea masala (which is to give dark colouration to choley) and also eliminates the use of onion-tomato combo (unlike normal choley which makes use of these  combo)

Ingredients required

To prepare potli/muslin cloth tie-up

• 1 tsp tea powder
• 1/2 tsp whole cumin
• 1/2 tsp whole peppercorn
• 1-inch cinnamon piece
• 2-3 cloves
• 2 green cardamons
• 1 star anise
• 2-inch ginger piece
• 1 crushed bayleaf

Spice mix

• 1 tsp choley masala
• 1/2 tsp aamchur powder
• 1 tsp chilly powder
• 1 tsp dhanya powder
• 1/2 tsp jeera powder
• 1 tsp salt
• 1/2 tsp garam masala

other

• 1 cup chickpeas , soaked overnight
• 4-5 garlic pods, finely sliced

Method

Arrange ingredients for potli in muslin cloth.. tie them up

Introduce muslin cloth into pressure cooker where chick peas are laid.  Pressure cook for three whistles, and u can see that chickpeas turn into dark brown colour.

Discard water and muslin cloth.  Keep chickpeas aside.  Meantime, heat oil in kadaai, introduce all spice mix and garlic pieces

Add in boiled chickpeas and  cook for ten minutes simmer flame.  Serve hot with paranthas/roti.

Hmm.. very yummy and tasty too!!

Peas paratha

Ingredients required

For the filling

• 2 tsp butter
• 1 tsp kalonji/onion seeds
• 4-5 finely sliced ginger pieces
• 1 tsp kasoori methi
• 4 tsp finely chopped onions
• 1/2 cup fresh green peas
• 1/2 tsp turmeric powder/haldi
• 1 tsp garam masala
• 1/2 tsp salt
• 1/4 cup finely chopped coriander leaves

other

• 1 cup wheat flour
• 1/2 tsp salt
• Water, as required

Method

In a kadaai, heat butter and saute kalonji, ginger and kasoori methi

Lateron, add onion and green peas followed by spices and coriander leaves

Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water

Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  

Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.

I served with chana masala... it was very yummy indeed...

The colour of the roti is due to green peas and garam masala dual  colouration.