The spicy and delicious condiment that peps up mealtimes! Simple to make Gun Powder Chutney uses flax seeds as one of the ingredients. How else do I feed the reluctant family flax seeds?
Blogging Marathon for this month is running again for the full month but this time we are blogging with alphabets.
So get ready for today’s alphabet… C…
What do you see? Breakfast…
Breakfast is an important meal and breakfast should have all the four components of food i.e protein, carbohydrate, fat and minerals.
Most traditional reflect this combo in some form or other. Take Dosa chutney, paratha and curds they are complete meal by themselves.
In Goa there are a lot of Portuguese influences so pav or bread forms an integral part of diet. So every morning you will hear the Pav Walla called the “Poder”, trading his wares loaded in a basket and on a cycle.
The lady of the house will make suki bhaji, alsande tonak, chana cho ras, salad bhaji or tomat bhaji. This is eaten with the pav or unna else buns. These buns are not your usual buns from the bakery but they are deep fried and like puris only softer, spongier and sweet (will post the recipe soon)!
So today let us make chana cho ras which is veggie made out of white peas. In Goa white peas are preferred to green dried peas so I have used white peas you may use the green ones. Also this veggie is made from dried peas only not with the fresh green ones or even the frozen kind.
Chana cho ras doubles up as a side dish in your regular meal especially if you are eating “Shivrak” or pure veg.
This Chana cho Ras is thanks to Trupti Keni for she has shared this and many more recipes with me.
By the way I would like to warn you the list of ingredients looks long but you will love the veggie it dishes out.
Chana cho ras
- ¼ kg Chana or white peas
- 2 medium onions
- 1 potato
- ½ cup coconut
- 1 onion
- 2 tsp coriander seeds
- 2 cloves
- 3-4 black pepper
- ¼ tsp badishap/ saunf
- a small piece of nutmeg (optional)
- 1 inch stick of cinnamon
- 1 tsp khus khus
- ½ tsp cumin seeds
- 2-3 red chillies ( Adjust as per taste)
- pea sized ball of tamarind
- Wash and Soak the peas overnight with 3 times the water.
- The next day to the peas , check the level the water should be 1 inch about the peas, add 1 medium onions finely chopped and the potato cubed with a little salt and pressure cook for minimum 2 whistles. Let the pressure come down naturally.
Meanwhile let us get the masala ready…
Yes masala , Goans and masala are not too far apart.
- In a thick kadhai/wok roast the cloves, jaiphal (if using) and jeera individually till you get a nice aroma. Set aside.
- Add 2-3 drops of oil fry the red chillies, black pepper, badishap/ saunf, cinnamon, coriander seeds, khus khus again individually set aside.
- Now add the 1 chopped onions and fry till translucent (add oil if needed). Add the coconut and fry on low flame till the coconut is reddish brown. Set aside to cool. Add the tamarind and the turmeric. When the coconut cools grind all the masala with a little water to a fine paste.
By now your cooker will open so remove the peas and check them. They should be well cooked but not mushy.
- In a pan add some oil and mustard seed and splutter them. Add the peas and the masala.
- Adjust the seasoning and add more water if the gravy is too thick. Cook till you get a nice aroma.
- Serve with garam une or pav. I love it with buns the Goan kind but then buns is another recipe.
In this series of blogging with alphabets here is what I have already blogged about.
Do check out the other Marathoners.
Linking to Vallis Side dish Mela.
Hi! First time here?
Well then you are Most Welcome! I hope you keep coming back for more here.
If you are my regular visitor then Thanks, for you encourage me to experiment more!!