ELEVEN BIGHAS OF CHANE KE KHET

 Just got back to Jaipur from my 2 days trip to my village Deolia and I noticed there were plenty of thin scratches on the bottom of my lovely Toyota Etios………while driving to my farms I did notice small shrubs but that’s all right it was worth a tour.

Well we grow lot of crops and Chana alias Chickpea alias Bengal gram alias Ghegra(Rajasthan) is one of them and flooded in abundant when green are soft and eaten either raw or make a subzi or burn the plant and separate the smokey chanas, it tastes awesome.

CHANCHALI---SMOKEY CHANA

Well I tried all and will not forget to share a recipe for the same.

MY CHEF---HANUMAN JI KI BAHU

While strolling I noticed a very bright orange flower tree and I asked Ambaji. Caretaker what it was, to my surprise I could never imagine such a beautiful tree’s leaves are used for Pattal Dona.



AMBAJI



PATTAL DONA TREE



 Chickpea Story


EMPEROR SHAH JAHAN



When Mughal emperor Shah Jahan was house arrested by his third son Aurangzeb who declared himself as Emperor asked his father that he would only provide one Major ingredient for Shah Jahan’s meal throughout his life. An intelligent Emperor asked his son to provide him Chickpea/Chana. Chickpea is one the most versatile ingredient in India Cuisine which is used for all the courses of the meal, be it starter, soup, main course, bread or dessert.

Recipe of Rajasthani Ghegre/Chane ka saag



CHANE KI SAAG



Green Chana           100 gms

Oil                           20 ml

Garlic paste            10 gms

Red chilli pwd         10 gms

Turmeric                   2 gms

Coriander pwd        20 gms

Curd                        50 ml

Salt                          to taste

Method

• Heat oil in a kadhai.
• Make a mixture of all the powder spices, garlic paste and curd.
• Add the mixture to the hot oil and cook till sides leaves oil.
• Add in the green chana cook for a while.
• You can keep it dry or with gravy depends what you want to have if gravy then add water.