Spices n Secrets

I like this recipe simply because it is very easy to cook, very tasty and can be enjoyed with chapati, rice or just as a snack.

I first ate this dish few years back when one of my Maharashtrian college friend brought it in his tiffin. I insisted him to get the recipe from his mother and since then I am making it at home for my family.

This dish happens to be one of the most popular and favorite dishes in Maharashtra.

Ingredients:

1. 1 cup gram flour/besan 
2. 150 gms finely chopped green onion leaves
3.  3-4 green chillies (adjust according to taste)
4. 2 tbsp. refined oil 
5. 2 tbsp. lemon juice
6. 1 tbsp. coriander leaves/dhania
7. 1 tbsp. cumin seeds/jeera
8. 1 tbsp. coriander powder/ dhaniya
9. 1/2 tbsp. turmeric power/haldi
10. 1/2 tbsp. kashmiri red chilly powder/degi mirch
11. 1/2 tbsp. cumin powder
12. 1 tsp. ginger
13. 1/4 tsp. asafoetida /hing
14. salt to taste 

Method:

Prepare a smooth paste of ginger and green chillies.
Heat some oil in a deep non-stick pan and temper the cumin seeds.
As soon as the seeds develop light brown color add asafoetida and the ginger-chilly paste.
Saute for no more than 30 seconds.
Add the green onion leaves and salt.
Saute for 2 minutes on medium heat.
Now add the spices - coriander powder, cumin powder, turmeric and red chilly powder.
(optional step - Add 1/4 tbsp. sugar to balance the taste)
Cook till the vegetable softens and the spices emit a nice aroma.
Add besan and lemon juice.
Gently stir.
If needed, sprinkle 2-3 tbsp. water.
Cover and cook for 5 minutes on low heat.
Garnish with chopped fresh coriander leaves.
Serve warm.

Soumen Saha
Cooking is not only one of my hobbies but is my passion. I love to eat very much. According to me cooking is an art. If you have patience and you love cooking then there is no doubt that dishes made by you will be liked and appreciated. And I think this is the most important payback and reward for each and every cook. 
You will be surprised to know that basically I am a Civil Engineer and always dealing with bricks and stones but my love for eating has always helped and inspired me to cook different dishes, to experiment, to improve and give my touch to it. Other than this I love listening to music and singing, playing badminton, writing short stories, songs and poems.



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