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| Harbara Salad |
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| Ingredients: |
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1 cup tender fresh green gram
1 medium onion finely chopped
2 tbsp. fresh coconut sraped fine
2 green chillies slit
1 tbsp. coriander leaves finely chopped
1/4 tsp. each mustard & cumin seeds
3-4 pinches asafetida
Salt to taste
1 tsp. lemon juice
1 tsp. oil
1/4 tsp. ginger grated |
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| Method |
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- If gram is not very tender, microwave a little as shown in introduction.
- Or boil with a pinch of soda bicarb, drain, and hold under cold running water.
- Drain, pat dry.
- Heat oil in a sauce pan.
- Add seeds, asafoetida, allow to splutter.
- Add ginger, stir. Add onions and slit chillies.
- Stir fry till onions are tender and pink.
- Cool to room temperature.
- Keep aside 1 tbsp. coconut, a little coriander.
- Mix all remaining ingredients into onions.
- Toss with a fork till well mixed.
- Pour into salad bowl, garnish with coconut and coriander.
- Serve cold.
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Making time: 20 minutes
Makes: 2 cups salad (3 servings)
Shelf life: 4-5 hours (refrigerate covered) |
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| Harbara Raitha |
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| Ingredients |
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1 cup fresh curds
1/4 cup milk
1/2 cup fresh green tender gram
1 small onion very finely chopped
1 small green chilli slit
1 tsp. coriander leaves chopped
1/4 tsp. cumin powder
1/4 tsp. mustard seeds crushed
3/4 tsp. Sugar
2-3 pinches black salt (optional)
Salt to taste
1 tsp. oil |
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| Method |
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- Spread out gram on clean working surface.
- Tap each gram gently to flatten but not break into bits.
- Use a pestle or the flat bottom of a steel cup.(Its very fast once you get the hang of it.)
- Take gram in a large glass or ceramic serving bowl.
- Beat together curds and milk till smooth.
- Add to gram. Rub chilli with a little salt.
- Heat oil in a tiny crucible, place chilli in it to sizzle.
- Cover for a few seconds. Add to curds.
- Add all other ingredients. Mix well, cover.
- Chill raitha well before serving.
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Making time: 20 minutes (excluding chilling time)
Makes: 2-1/2 cups raitha |
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| Other Vegetable Based Recipes |
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