11 Comments

BELOW
  1. 02 March, 2009 08:33:53 AM sughanda

    This recipe in EnglishHole (Hore) or Garbanzo beans are largely available in the market just before the festival of Holi. Earlier these peas were available in the market in the form of Hole/Hore which we would eat after peeling or roasting and removing the peas from inside. Or the vegetable from Hole would be used for making pea curry or Kadi etc.But these days the green Garbanzo beans are available in the market which are peeled before hand. This makes it easy to prepare any dish. Today we will be preparing Hara Chana Pakora Kadi ...Ingredients for Hara Chana Curry with pakodaGreen Garbanzo beans(hara chana)- 400 grams(2 cup)Oil - to fry PakorasCurd - 200 grams(1 cup) Beat curdHeeng(asafoetida) - 1 pinchJeera(cumin seeds) - 1/2 tspGreen chilli - 2 to 3 (finely chopped)Ginger - 1 inch long piece (grated)Coriander(dhaniya) powder - 1 tspRed chilli powder - 1/4 tspSalt - add to tasteGaram masala - less than 1/4 tspGreen coriander - 1 tbsp ( finely chopped )How to make Hara Chana Curry With pakodaClean garbanzo beans and wash them. Take out little water and grind to make a fine paste. Mix half of the paste with curd and beat the other half to make Pakoras.Pour oil in a pan(kadhai) and heat. Take some of the bean's paste in your hand and put in hot oil. Fry Pakoras as your turn its sides till they turn light brown. Then take them out on a plate. Similarly fry all Pakoras. Pakoras required for Kadi are ready.Save 1 or 2 tbsp oil in the pan, put Heeng and Jeera in hot oil. After Jeera is fried add coriander powder, green chilli, ginger and red chilli powder then fry all of theses together. Now put the bean's paste dissolved in curd along with as much required water(800 grams) and cook while stirring regularly. Once Kadi comes to boil put salt and Pakoras in it. Allow Kadi to cook for 10-12 minutes on a low flame. Turn off the gas, put Garam masala in the Kadi and mix.Hara Chana Kadi with pakoda is ready, take out Kadi in a bowl and garnish with chopped green coriander. Serve with hot missi roti, chapati, naan or chawal and eat.Serves - 4 to 5 Cooking time - 40 minutes

  2. 02 March, 2009 09:09:10 AM दिनेशराय द्विवेदी

    परसों अदालत से वापस लटते समय चराहे पर बूँटे (हरे चने की शाखाएँ) छिले हुए चने और होले भी बिक रहे थे। लेना चाहता था पर जल्दी होने और सड़क की दूसरी साइड होने से नहीं ले सका। यही डिश बनाने के लिए। आज शाम ट्राई करते हैं।

  3. 29 September, 2010 08:18:35 AM kanchan

    mari kadhi gas par kadai ma dalta hi fat jati ha pleasse batai aasa kyo hota ha ?
    निशा: कन्चन आप कढ़ी को डालते समय भी चमचे से चलाते जाइये, कढ़ी नहीं फटेगी.

  4. 11 October, 2011 09:53:11 PM Anu

    dahi ko directly aanch mein math daliye... uski namkeen lassi banake ke slow gas mein cook kijiye... isse dahi nahi fategi..

  5. 02 January, 2012 05:33:03 PM mansi

    good for hlth

  6. 20 February, 2012 08:50:29 AM Rishi

    mushroom के बारे में भी बताये .
    निशा:     रिशि, मैं लिखूंगी.

  7. 03 March, 2013 06:20:28 PM deepa jawalkar

    nice recipe

  8. 31 March, 2013 11:17:04 PM manju

    Phulgobhi ka curry sabji banti hun to oh chur ho jata hai. Kaise banain ki gobhi ka tukda chur na ho balki pic pic dikhe.
    निशा: मंजू, सब्जी में पानी कम डालिये और धीमी आग पर सब्जी को पकाइये, बीच में खोलकर सब्जी को चैक करते रहें, पानी कम हो तो थोड़ा पानी और डाल दीजिये, सब्जी को ओवर कुक मत कीजिये, सब्जी एकदम अच्छी बनेंगी.

  9. 15 November, 2015 12:56:12 PM Rahul

    Big fan of urs
    निशा: राहुल जी, बहुत बहुत धन्यवाद.

  10. 08 March, 2019 08:28:35 AM Manju

    Jab hum hare choliya ragar kar bhunte hai to cooker ke bottom ke sath lag jata hai jise chudana muuskil hai any suggestion.

    • 11 March, 2019 03:27:16 AM NishaMadhulika

      Manju जी, आप इसे लगातार चलाते हुए, कल्छी को पैन के तले तक ले जाते हुए मिक्स करें ये नीचे नहीं लगेगा.