Go green!

Go Green!

Green Chana ( chickpea)- Green mango chutney ( Hasi Kadalekai-Mavinakai chutney)

This is an easy to make,  irresistible “green “ recipe  to make the next time you have fresh raw green mangoes and fresh tender green chickpeas on hand. Chickpea and it’s tender green version are a great source of protein to add to any veggie diet.  Add to that the tangy taste of fresh raw mango, you have a winning combination.

Growing up, I remember going to the local market and bringing home small shrubs sprouting fresh green chana  and how over casual conversations, we would shell them from the pods and eat them for a great evening snack. This is recipe we learned from my mom’s older sister and is well worth keeping.

Ingredients:

1 cup shelled green tender chickpeas

1 cup small raw mango cubes

4-5 strings of Cilantroe

½ cup grated coconut

3 slit green chillies

1” fresh ginger

String of curry leaves, pinch of hing, Mustard seeds,  urad dal and chana dal and oil for seasoning

Salt to taste

Method: Season the mustard seeds, urad dal and chana dal till the dal is golden brown. Then add the grated coconut, fresh ginger pieces and the green mango pieces. In a blender, add the shelled chickpeas and cilantroe. Grind all the ingredients into a coarse paste. Add salt to taste. Tastes great to dip with any appetizer!

Handvo : Gujrathi snack

Thanks to the new Gujju aunty that comes home to look after my son, we’ve been able to sample a few Gujarathi dishes. And before you ask me, not all dishes are sweet or jaggery based as is the popular notion!

I instantly fell in love with this dish when aunty brought a sample for us and asked her for the recipe. She mentioned that it is baked in an oven.

Handvo can be made using many different vegetables like doodhi(bottle gourd), spinach, methi leaves. The one that I am making here is with methi leaves.

Ingredients : Serves 4-5

Handvo flour – 1 cup or

Soak 1/2 cup rice and a handful each of toor, urad moong and chana dal and grind to an idli batter consistency.

Methi leaves, chopped and cut 1 cup

Yogurt 1/4 cup

Methi/Fenugreek seeds 1 teaspoon

Garlic grated 1-2 cloves

Green chillies 2-3, finely chopped

Cilnatro chopped 1/2 cup

Oil for tempering 2 tablespoons

Mustard seeds 1 teaspoon

Turmeric 1/4 teaspoon

Sesame seeds 1 tablespoon

Mix the handvo flour with yogurt with little water till it reaches a dropping or idli batter consistency. This should be done the previous night of making the handvo.The next day add the methi leaves, cilantro, salt, garlic, chillies and temper with the mustard and fenugreek seeds.

Pour this batter into a greased pan of your choice and bake at 350F in a pre-heated oven for 15-20 mins or until the top layer turns golden brown in color.

With the broiler on, broil for 2-3 mins keeping a close watch so as to not burn the dish.

Let it cool and then cut into slices. This keeps well for a day outside and 3-4 days in the refirgerated. It heats up in the microware without losing its crispness.