Yesterday I was longing for something simple and quick along with some fries. My taste buds had gone really bland and were craving for something deep fried. It had been ages since I had fried anything. Thus decided to make a simple meal of rice, horse gram stir fry and horse gram saaru with cauliflower fry!
I am sending the horse gram stir fry over to Srivalli who is hosting My Legume Love Affair - Seventh helping which the brain child of Susan of The Well-Seasoned Cook.
Horse gram happens to be one of my fav lentil. It has a very funny story behind. Growing up, I used to always fall every now and then. I dont remember even a single year when I have not fallen! Be it inside the house, school playground or even temple! Whenever I used to come home after falling my mom used to joke and ask me "paay ponu ailie ve?" meaning Did you bow and come?!! After coming to Shanghai until my parents visit I had not fallen. I was mighty proud and told them one day. The same day we were just planning to go for walk and I was walking over the foot path and suddenly my ankle twisted and I was just about to fall but some how I didn't! Mind you I was not even wearing heeled shoes.. it was simple running shoes that I was in. You can imagine the look on my parent's face!! Anyway's due to this my elder brother always made fun of me and told mom to feed me Horse gram everyday so that my legs would becomes strong! Usually horse is fed horse gram and it is said that due to this it has strong legs and can run fast!
Such is the link between me and horse gram!
Anyways, here is the recipe:
3/4 cup horse gram
2 Green chilli's slit
1/2 tsp Mustard seeds
a generous pinch of hing/asafoetida
2 tbsp freshly grated coconut
Salt to taste
1) Pressure cook horse gram with lots of water until soft. Strain and reserve both the horse gram and the water.
2) Heat Oil in a kadai, add mustard seeds and let them splutter. Add the cooked horse gram, salt, green chillis and hing. You can little water too so that the salt is uniformly distributed.
3) When done garnish with freshly grated coconut and serve hot.
earlier post. I cannot give you the exact measure to make this as I just add the ingredients as and when necessary. I love this method of frying since it does not absorb a lot of oil and tend to become very crunchy.
I usually soak the bite sized cauliflower in salt and turmeric water to remove any dirt of worms. Ater 10 mins wash them well. In a bowl, add in the washed cauliflower pieces, red chilli powder,salt, jeera, besan, around 2 tbsp of rice flour and hing powder. Do not add any water at this stage. Mix well. The water from cauliflower usually helps to form the paste. After mixing if needed add little water (do not add much to make a paste) and besan as required until the florets are well coated with the mixture. Let it sit for 10 mins. Then Heat oil. While heating oil my uncle usually suggests to keep stirring the oil and when it turns hot deep fry the florets in batches on medium flame until crisp and golden. Enjoy hot.
I made a very small batch of the bhajji's and we enjoyed it with rice, kulitha upkari and saaru. The meal was perfect for the -6C weather we had yesterday. Will start blog hopping soon.. :)