Welcoming Spring with Chholiya

There are many signs of spring. Nature has ways of telling us that it is time to change our lifestyle. Change in temperature, change in the time of sunsets,  in the flowers,  in the fruits and vegetables, they all tell us that our bodies are meant to change our eating habits , living habits as time and season. Our ancient scriptures tell us that we should eat seasonal produce, and every seasonal ingredient solves a nutritive purpose in its respective season . yes now we do get certain seasonal fruits all year round, but these hybrid fruits and vegetables don't solve the purpose they intended to do in their actual season .


One such ingredient is chholia , or green chana . this is the pod form of gram . young , sweet , fresh and so different from its brown version. When you walk down lanes of vegetable markets, one sees these vibrant mounds of green chana. unfortunately its a big hit amongst its fans and it disappears as soon as it comes. There is a small bengal variant  which is tender and a rather strong and sturdy patna variety. Both taste very different from each other .   These do not have a great shelf life , so try and  consume them on the same day .

Chholia is also available in bunch form . This is how it actually grows , in pods . as children we used to sit in the sun in early spring and eat these pods. the tender chhola saag is also very tasty . it has this really tender leaf taste , somewhat like morning dew .

I am using both Chholia and Chana Saag and Creating a beautiful recipe. Made a lovely chholia kadhi , in which the pakodas are made with the saag and the chholia is pureed and added into the kadhi. so here goes .

Saag 

Chholie ki Kadhi

For kadhi

Curd 1 cup

Water 6 cups

2 tbsp besan

Chholia ( pureed ) 1/2 cup 

Salt

Pepper

Haldi

Red chili powder 1 tsp

Dhania powder 1 tsp

Oil 2 tbsp

Pickle oil 3 tbsp

Onions 2 nos chopped

Ajwain 1 tsp

• Heal oil and pickle oil and temper with ajwain onions
• Mix all remaining ingredients together and add the onion tadka
• Cook till thick ( approx 40 mins )

For pakoda

Pakoda Batter 

Besan 1/2 cup

Onion chopped 1/2  nos

Green chilies 2 nos chopped

Salt

Pepper

Red chili powder 1 tsp

Ajwain ½ tsp

Water

Chopped chana saag 1/2 cup

Pureed chholia 1/2 cup 

Baking powder 1 pinch

Oil for frying 

• Mix and deep fry
• Put into the kadhi and simmer till soft

This pakoda batter can be made with soaked daal puree instead on besan and fired on the griddle like a pancake to make a lovely snack that can be enjoyed over a hot cup of tea. Do enjoy this beautiful ingredient  quick it is available only for a few weeks . 

Cheers !

Roasted Pumpkin and Chicken Salad : Delicious Yet Guilt Free

I know its been long since I posted a recipe and I regret my absence, but being on a life changing journey has its ups and downs. In this time,  I discovered a side to myself that I had no clue about , the fact that guilt free food can be absolutely delicious is my new discover.We all love pumpkins and in Bengal, pumpkin holds a special place of respect in the kitchen . But the humble pumpkin also has this soul comforting thing about itself . Be it sweet , indulgent kumror chhokka or  a nice creamy kaddu ka halwa, we do manage to use this bright orange vegetable to its fullest . 

Besides all this we forget that the humble pumpkin is a rich source  of minerals, like potassium . and is also rich in vitamin c . Well, I'm sure we all can google the health benefits of pumpkin and figure out , so  I can cut the nutrition class short . Sharing a lovely recipe where the  common vegetable might not be the hero , but does add that spunk into the salad . 

Pumpkin 100g (cubes)

Salt

Pepper

Worcestershire sauce 1 tsp

Chopped mint leaves 1 tsp

• ·         Mix all ingredients and bake in the oven for 15 mins at 200 degrees Celsius

Chicken Leg boneless 100g

Black pepper sauce 2 tbsp

Salt

• ·         Marinate the chicken meat with salt and black pepper sauce leave aside for 30 mins
• ·         Bake at 150 degrees for  45 mins
• ·         Do not throw the pan juices

Assorted lettuce 100g

Cherry tomato 10 nos

Toasted almond flakes 1 tbsp

Lemon juice 1 tsp

Honey ½ tsp

Diced bell peppers 2 tbsp

Olives slices 1 tbsp

• ·         Make a bed with the washed lettuce
• ·         Arrange halved tomatoes , olives and bell peppers
• ·         Place the pumpkin on the salad , slice the chicken and add to the salad
• ·         Whisk the chicken pan juices , honey and lemon juice to form a dressing
• ·         Pour over the salad , Finish with almond