Gudi Padwa Special - Chana Usal Recipe - M.M.Mithaiwala

 

Ingredients: 

• 1 Cup sprouted chana, (Boiled)
• 1/2 tsp Garam masala
• 5 Curry leaves
• 1/4 tsp Crushed cumin seeds
• 5 cloves - Minced garlic
• Juice of 1 lemon
• 2 tbsp Oil
• Salt to taste
• 1/2 Cup fresh coconut, grated
• 8 Green chilies
• 1 Small bunch coriander

Pre – Preparation: 

• Soak the chana overnight or for 4-5 hours, steam it for 15 minutes.
• Grind coconut, coriander leaves and green chillies to make a paste.

 Final Procedure: 

• In a large frying pan, heat 2 tbsp oil.
• Add crushed cumin seeds, crushed garlic and curry leaves.
• Add prepared paste to it and simmer for 3 – 4 minutes on medium flame.
• Add water to it and bring it to boil.
• Then add boiled chana, garam masala, salt and lemon juice to it and cook it for about 15 - 20 minutes, stir it occasionally.
• Simmer until chanas turn soft and oil starts separating.
• Once done, switch off the flame and Garnish Chana Usal with chopped Coriander and onions.

   
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Khoya Kaju Curry recipe - M.M.Mithaiwala

Ingredients:

1 cup cashew nuts
½ cup khoya (mawa)
2 onions
2 tomatoes, pureed
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chopped coriander leaves
3 tablespoon ghee/butter
1 teaspoon red chilli powder
½ teaspoon turmeric powder
2 teaspoon coriander powder
½ teaspoon garam masala powder
1 teaspoon sugar
¼ teaspoon cardamom powder
Salt to taste

For Cashew paste:

1 tablespoon cashew nuts
1 tablespoon melon seeds (magatari seeds)
1 tablespoon poppy seeds
½ cup milk

Cooking Method:

1. For the cashew paste, soak the cashew nuts, poppy seeds and melon seeds (magatari seeds) in milk for at least half an hour and blend to make the paste.

2. Grate the onions or make paste in blender or food processor.

3. Heat 1 teaspoon ghee/butter in a non-stick pan and fry the cashew nuts until they are lightly brown.

4. Heat the ghee/butter in a pan. Add garlic paste and ginger paste. Stir well for few mins.

5. Add the grated onions or onion paste. Stir and cook for 10 mins.

6. Add tomato puree. Stir and cook for 3-4 mins.

7. Add chopped coriander and stir well.

8. Add khoya (mawa) and mix well.

9. Add kaju paste (cashew nut paste) and mix well. Cook for 3-4 mins.

10. Add red chilli powder, coriander powder, turmeric powder, garam masala and salt with little water (½ or 1 cup). Cook for further few mins.

11. Add fried cashew nuts (keep some aside for garnishing), sugar and cardamom powder. Mix well and cook khoya kaju for further 3-4 mins.

12. Finally turn the heat off and garnish khoya kaju curry with cashew nuts.

Serve khoya kaju hot with naan bread, paratha or chapatti.

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Recipe source: your cookery book