HARA CHOLIA
A spicy green chana curry served hot garnished with paneer cubes



Preparation Time : 15-20 mins
Cooking Time : 20-30 mins
Servings : 4

INGREDIENTS
Fresh hara chana 3 cups

Salt to taste

Oil 5 tablespoons

Cumin seeds 1/2 teaspoon

Onions, finely chopped 2 large

Garlic paste 1/2 teaspoon

Ginger paste 1 tablespoon

Coriander powder 1/2 tablespoon

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

Cottage cheese (paneer), 1/2 inch cubes 300 grams

Green chillies, slit 2-3

Tomatoes, quartered 2 medium

Fresh coriander leaves, chopped 1/2 cup

FOR CHANNA MASALA

Pomegranate seeds (anardana) 1 tablespoon

Cumin seeds 1/2 teaspoon

Coriander seeds 1 teaspoon

Kachri powder 1/2 teaspoon

Whole dry red chillies 2

METHOD
Cook hara cholia in three cups of water with salt for twenty to twenty five minutes or pressure cook for five minutes. Drain and reserve cooking liquour. Coarsely powder all the ingredients of chana masala. Heat three tablespoons of oil in an iron kadai and add cumin seeds. When they change colour, add onions and sauté till pink. Add ginger paste, garlic paste, powdered chana masala, coriander powder, red chilli powder, turmeric powder and half the cumin powder. Add boiled hara cholia with the reserved cooking liquour and one cup of water. Add salt, garam masala powder and let it cook for five to six minutes. In another pan, heat the remaining oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and add to the hara cholia mixture in the kadai. Stir and allow cook on low heat till almost dry. Add paneer cubes, stir gently and continue to cook for another two minutes. Serve hot garnished with chopped coriander leaves.

BAJRE KA KHICHDA
A delightful bajra grain and jaggery snack.



Preparation Time : 2-4 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Black millet (bajra), soaked 1 1/2 cups

Ghee 2 tablespoons

Jaggery (gur), grated 3/4 cup

Salt a pinch

METHOD
Heat ghee in a kadai. Add the bajra and sauté for two to three minutes. Add sufficient water to cover the bajra. Add jaggery and salt and mix well. Cook on a medium heat for fifteen to twenty minutes or until completely done. Serve hot.