HARE CHANE KI KADHI / RAGADWAN CHOLUA

Preparation time: 10 minutes
Cooking time : 20-25 minutes
Serves: 4

Ingredients:

1 cup Green Garbanzo seeds (hara chana) or cholua
1 cup curd
2-3 green chillis
1" long ginger

2 tbsp coriander leaves

1 tsp coriander powder
1/4 tsp red chilli powder

1 green cardamom

1 tbsp pure ghee or refined oil
salt as per taste
a pinch of hing(asafoetida)
1/4 tsp jeera(cumin seeds)

1/4 tsp mustard seeds (rai)

8-10 fenugreek seeds

1/2 tsp Garam masala powder or sabzi masala

Method:

1. Wash garbanzo seeds . Take green garbanzo seeds,curd,green chilies,ginger,coriander leaves,seeds of green cardamom and grind them all together to make a fine paste. 
2. Heat oil or pure ghee in a pan and add hing, jeera,fenugreek seeds and mustard seeds in hot oil. 
3. When they start to crackle add coriander powder , red chilli powder  and the prepared paste dissolved in curd along with as much water as required (3 cups approx.) and cook while stirring regularly. 
4. Once Kadi comes to boil put salt  in it. Allow Kadi to cook for 10-12 minutes on a low flame. 
5. Turn off the gas, put garam masala in the Kadi and mix well.
6. Hara Chana Kadi  is ready, to be served with hot missi roti, chapati, naan or chawal etc.

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QUICK MEAL IDEA

Cooking time : 10 minutes

Serves: 4

Ingredients:
1 packet chings or knorr or maggi  man-chow soup or hot and sour soup for four
150 gms cottage cheese

Method:

1. Boil soup as per instructions and after 5 minutes or till the soup is half cooked add cottage cheese to it and cook further for 5  minutes.
2. Enjoy this with freshly cooked  plain rice or jeera rice or any left over rice.

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LOW CAL PANEER IN RED CURRY

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6-8

Ingredients:
250 gm cottage cheese (paneer)
12 tsp cumin seeds
4-5 flakes garlic
1" piece ginger paste
1/2 kg tomatoes boiled and crushed to pure or 1 cup tomato puree(rady made)
2 tbs tomato ketchp
1/2 tsp red chili powder
1 tbsp kasuri methi (dry fengurik leaves)
2 tsp coriander powder
1/2 tsp garam masala
1 tsp salt
1/2 cup milk
1/2 cup water

Method:

1. Heat jeera in a karahi ,when it turns golden add ginger garlic paste.
2. Add tomato puree and cook till the puree turns dry
3. Add kasoori methi and tomato ketchup.
4. Add all the dry ingredients and cook till madala turns dry.
5. Add water and let the mixture boil
6. Turn off the flame and let the mixture cool
7. When the mixture is cold add milk and cook on low flame for 4-5 minutes stirring constantly to avoid curdling of milk
8. Add paneer pieces and cook for 2 more minutes and then remove from fire.
9. Garnish with grated cheese chopped coriander leaves and hung curd. 

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