Jainworld
Jain World
Sub-Categories of Corn Varieties
Apple-Guava Curry
Chaay Bhel
  Chatpata Roll
  Handwa
  Harabhara Kabab
  Kabuli Chaat
  Ker-Sangari Curry
 
  Parched Pice (Poha) Corquetes
  Rice Pancakes
  Urad Dal Vada


 

Sub-Categories of Food  Varieties

 

HARABHARA KABAB

INGREDIENTS:

250 grams fresh green garbanzos 200 grams peas

� cup grated coconut 2-tbsp. green chili paste

1-tbsp. mint paste � cup coriander leaves

1tbsp. garam masala 2-tbsp. Sugar

salt 2-tbsp. all-purpose flour

1-tsp. raw mango powder oil for frying2-tbsp.

cashew-nut granules � cup peanut granules





PREPARATION:

Grind garbanzo and peas. In a pot take 2-tsp. oil and heat. Add garbanzo and peas. Stir for 10 minutes on a slow heat. Mix grated coconut, green chili mint paste. Stir and add garam masala, coriander leaves, sugar, salt, raw mango powder, cashew-nut and groundnut granules and mix well. Mix all-purpose flour and make into small balls. Roast all the balls with a little oil until brown all around. Serve with tomato sauce.



TOMATO PURI




INGREDIENTS:

6 tomatoes 500 grams wheat flour

3 tbsp. Oil 2-tbsp. red chili powder

� tsp. turmeric powder � tsp. cumin seeds

� tsp. pepper powder 1-tsp. chaat masala

salt



PREPARATION:

Shift wheat flour. Cut tomatoes into the pieces. Grind them with salt, red chili powder, turmeric powder, cumin seed powder and chaat masala. Add the flour and knead. Roll out into the puries and fry in the oil. Serve with the curry.