sabjis and snacks (ISKCON)

Gatte ki sabji

Ingredients:

For the Gattas:
3/4 cup Bengal Gram Flour (besan)
1 tsp Chilli powder
1 tsp Fennel seeds
1/8 tsp Carom seeds (ajwain)
1 Tblsp. Curd (yoghurt)
1 Tblsp. Ghee
Salt to taste

For the Curry:
2 cups of Curd (yoghurt), beaten
1 Tblsp. Bengal Gram Flour (besan)
a handful fresh Curry Leaves
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1 Bay Leaf
1 Clove
1 inch Cinnamon stick
1 Green Cardamom
1/4 tsp Tumeric powder
2 tsp Chilli powder
2 tsp Corainder powder
2 Tblsp. Ghee
Salt to taste

For Garnish:
2 Tblsp. fresh Coriander, chopped

To make the gattas, combine all the ingredients and knead into a firm dough, using 1 to 2 tablespoons of water. Divide the mixture into 8 equal portions and roll each into a cylindar. Boil water in a pot, adding a little ghee, and cook the gattas in boiling water for 7 to 8 minutes, until they float on top. Drain and let them cool for a minute, then slice the gattas into ½ inch long pieces, and set aside.

For the curry, combine the beaten curds, besan, 1/2 cup of water and mix well so that no lumps remain. Blend in the curry leaves. In a little ghee, fry the cumin, mustard, fennel, asafoetida, bay leaf, clove, and cardamom. Last, add the turmeric, chilli powder and coriander and fry for a few seconds more. Add the curd mixture, 1 cup of water and salt. Bring to a boil and stirring constantly, so the curry does not 'split', or separate. Simmer for about 10 minutes, then add the gattas and bring to a boil. Garnish with coriander and offer.

Green Chickpea Kababs

Ingredients:

6 Green Chilis
4 fresh Curry Leaves
1 inch fresh Ginger
1 Tblsp. Coconut, grated
a pinch of Salt
1 tsp Cumin
¼ tsp Asafoetida
1 Tblsp. Ghee
2 cups Green Chickpeas
2 Tblsp. Besan (Chickpea flour)
½ cup Yoghurt Cheese
The night before, hang enough yoghurt to produce ½ cup of hung-yoghurt cheese. Grind to a fine paste the green chilis, curry leaves, ginger, coconut and salt. In a little ghee, fry the cumin seeds till they darken a shade, then add the asafoetida and chili-ginger paste. Fry for a minute or two, then add the green chickpeas and cook until they're soft (takes only a few minutes, like fresh green peas).

Add the yoghurt cheese to the peas with salt and continue cooking on low heat until all the moisture evaporates. Now mash the peas to a coarse consistency, sprinkle with besan, and mix well. Let the mixture cool, than shape the mashed chickpeas into 'logs' and slide them onto oiled skewers, keeping firm pressure on the kebabs to hold their shape. Broil in the oven for about five minutes, until golden brown on all sides. Offer with raita or a little yoghurt.

Chili Roasted Chickpeas

Ingredients:

1 cup Chickpeas (soaked)
2 tsp Chili Powder
1-1/2 tsp Salt
1 Tblsp. Lime Juice

Put the soaked (or canned) chickpeas in a pot with enough water to cover, and bring to a boil. Turn down the heat, add the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice.

Using a slotted spoon, lift the chickpeas out of the bowl and lay in a single layer on a greased baking sheet. Bake at 400° F for 15 minutes, then brush them with the lime juice remaining in the bowl. Repeat this three times, and the last time, sprinkle with the remaining chili powder and salt. When the chickpeas are golden brown and crispy, about an hour altogether, remove and cool, then offer.

Some of the nice variations in spice mixtures are curry powder, cumin and chili powder, or cumin, paprika, coriander and curry powder. Always add a little salt and roast on an oiled tray, or roll the chickpeas in a little ghee or olive oil before coating with the spices.



Chana Chole


Ingredients:

2 cups Chickpeas, soaked overnight
1 tsp Turmeric powder
½ tsp Asofoetida
Salt to taste
1 large ripe Tomato
1 inch fresh Ginger, cut in pieces
1 inch fresh Ginger minced
1 tsp Garam Masala powder
Ghee for tempering
a handful Coriander Leaves, chopped
a green or red chili

Add the chickpeas along with the turmeric, asofoetida, salt, chopped tomatoes, and pieces of ginger, and enough water to cover an inch above the ingredients. Cook on medium high until the chickpeas are nicely soft.

In a little ghee, fry the minced ginger until crispy, then add the garam masala, frying until the mixture dries, then add a little liquid from the chickpeas and stir. Add the cooked chickpeas and mix thoroughly. Cover and cook until done. With a mixing spoon, mash a few chickpeas up to add body to the gravy. Garnish with chopped coriander and thin-sliced chili, and offer.