Chane ke Kebab

Ingredients

1 Cup Black chickpeas

6 Cups Water

2 tsp Salt  

Onions 2 finely chopped

Potato 1, boiled  and mashed

Green chili 1-2 finely chopped

1 tsp Coriander pdr 

1 tsp Red chili pdr

1/2  tsp Garam masala

 4 tbsp Besan

1 tsp Ginger garlic paste  

1 tbsp Coriander leaves

2 tbsp Oil  

1 tbsp Mint leaves

Lemon  1

 

Preparations

Rinse the black chickpeas and soak them for 8 to 9 hours in 4 cups of water.

Drain the soaked chickpeas and pressure cook them with 2 cups water and 1/2 teaspoon salt for 5 whistles. Let the pressure settle down and open the lid. Drain all the water and remove the chickpeas from the cooker in a bowl and mash with a potato masher to a coarse mixture.

Add onions, boiled potato, green chili, coriander powder, red chili powder, garam masala, salt and besan. Add ginger garlic paste and chopped coriander and mix well.

Make into small patties. In a pan add the oil and shallow fry the kebabs until brown on both sides.

Serve garnished with onion slices and mint leaves along with lemon slices.

 

 

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chickpeas/ kadalai curry

Ingredients

black chana   200 gm
coconut oil  10 gm/ 2 tbsp +
red chillies 5-6 or to taste
green chillies 4-5 or to taste
coriander seeds  2 tbsp
ginger chopped  2 tbsp
sambar onion/ shallot  sliced  100 gm
coconut grated  1/2 cup
garlic cloves  3-4
saunf/ fennel seeds  1 tsp
curry leaves  2 sprigs
big onion sliced  100 gm
salt to taste

Method
soak black chana overnight, then pressure cook with salt to taste for 6-8 whistles till soft
saute coriander seeds, curry leaves, chillies, saunf, garlic, ginger and coconut in a hot kadai
cool and grind them to a fine paste adding little water
saute sliced onions separately till they turn brown
add the sauteed onions to the cooked chana, with ground masala and cook for 10 minutes on low flame, stirring in between, adding little salt for the masala
serve it hot with puttu/ puri/ roti/ rice/ toasted bread

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Chana Kul andcha

Ingredients

readymade kulchas  5

black chana soaked overnight  1 cup

garam masala  1/ tsp

cumin seeds   1/2 tsp

chana masala pdr.  1 tsp

lemon juice  1 tsp

green chilli  finely chopped  1

tomatoes 2 chopped

oil  2 tsp

green chutney  1/2 cup

coriander leaves chopped  2 tbsp

onion 1 cut into rings

tomato puree little

salt to taste

Method

drain soaked chana, pressure cook with sufficient water, keep on low flame for 10 minutes

remove from heat, once the pressure drops, drain chana

put the cooked chana in a non-sick pan, add salt and spice powders, mix well, add lime juice

add chopped tomatoes, green chillies, add green chutney, mix well, heat oil, pour on chana

add some tomato puree on each kulcha, spoon cooked chana on each kulcha

spread some onion rings, sprinkle coriander leaves

cook for about 15 minutes at 180 deg. C in an oven till the bottom of the kulchas get crisp

cut into pieces and serve hot.

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Quick & healthy vadai !

for this vadai, I used  all left over things like-
 rice 1 cup
boiled white kidney beans/ lobia 2 tbsp
boiled black chana 2 tbsp
onions 2 big finely chopped
green capsicum 1 ground with green chilies to taste, ginger 2" & curry leaves 2 sprigs
besan/ chick pea flour 2 tbsp
corn flour 2 tbsp
salt to taste
fresh coriander leaves finely chopped 2 tbsp
oil to fry
potatoes 2 small boiled & smashed

Method
I ground kidney beans, chana, rice too, mixed all the rest with salt, don't add any water, add the flours, if sticky add some more flours.
Heat oil, make small flat vadas & deep fry in hot oil, it didn't take in oil at all !
It was really good, we loved it hot in the cold here !


ps- you can make this with left over rice, onion, green chilies, potatoes also, even if you don't have boiled kidney beans or chana, you may need to add some besan & cornflour to get the binding & to get the crispness from the cornflour.

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Be happy, as it is a way to good health.

black chana chundal/ salad

Ingredients
black chana 1 cup soaked overnight  in enough water as it more than doubles in volume
green chilies 1-2 cut fine        ginger 1" cut fine         mustard seeds 1 tsp      oil 1 tsp   salt to taste hing little
garlic 2 pearls optional cut fine
Method
1) pressure cook chana to 3-4 whistles, once you can remove the whistle, drain it.
2) In a kadai, heat oil, add mustard seeds, once to crackles, add ginger, garlic, chilies, hing, saute a little.
3) add drained chana, salt to taste. Mix well.

ps- one may add finely cut onion & tomato to it to make a complete meal of salad & squeeze some lime juice to it. Chana is good for diabetes also, as it has fiber. It is a good source of proteins.