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Source(google.com.pk)

Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.

Recipe will serve 3 t0 4.

Ingredients:

1 cup black eye beans (lobia,chawalie)

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

Pinch of asafetida

1 tablespoon coriander powder (dhania)

1 tablespoon shredded ginger (adrak)

¼ teaspoon red chili powder

¼ teaspoon turmeric (haldi)

½ teaspoon mango powder (amchoor)

¼ teaspoon garam masala

1 teaspoon salt

3 cups water

1 chopped tomato

For Garnish

2 red green chili

2 wedges of lemon

Method

Wash and soak beans for one hour or more.

In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.

Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.

Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.

Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.

Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.

Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Tips

Making a paste with the spices will prevent the spices from burning.

Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick light lunch. Black-eyed pea salads are easy to make.

Serves 4.

Black Eyed Peas SaladIngredients

1 15 oz can of black-eyed peas (lobhia)

1 medium russet boiled potatoes, peeled and chopped into small cubes (about double the size of blacked eyed peas)

1/4 cup chopped green bell pepper (about double the size of blacked eyed peas)

2 medium seeded and finely chopped tomatoes

1 green chili seeded and chopped (hari mirch)

About 1 teaspoon thinly sliced fresh ginger (adrack)

2 tablespoon finely chopped mint (podina)

2 tablespoon finely chopped cilantro (hara dhania)

1 tablespoon oil

Salad Dressing

2 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon ginger juice

3/4 teaspoon salt adjust to taste

1/2 teaspoon black pepper

1/2 teaspoon roasted ground cumin seed

Method

Drain and wash the black-eyed peas.

Heat the oil on medium high heat. Add black-eyed peas, and potatoes. Stir-fry for two minutes.

Turn off the heat and let it come to room temperature.

Mix black-eyed peas with the chopped potatoes, tomatoes, bell peppers, and herbs.

Mix all the salad dressing ingredients together.

Mix the salad and dressing and let the salad marinate ten minutes before serving.

Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India. Boondis are very small, round deep fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained and the syrup infused boondi are formed into balls (ladoos).

This recipe makes 8 ladoos.

Boondi Ladoo

Ingredients:

1 cup gram flour (besan)

1/2 cup + 1 tablespoon water adjusted as needed

1 1/2 cup sugar

1 cup water

1 tablespoon sliced almonds

6 green cardamom pods (ilaichi)

Oil to deep fry

Utensils:

Perforated Spoon, Skimmer, or Ladle:

The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

Candy Thermometer: Use this to measure the temperature of the sugar syrup at the “half thread” stage f boiling.

Method

Crack open the cardamom pods and remove the seeds. Crush the seeds and keep aside.

Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees on the candy thermometer.

Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.

Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the

Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.

The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer

Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*

Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.

Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.

When finished frying the boondi, let them soak in the syrup for few minutes.

Add the crushed cardamom seeds and sliced almonds to the syrup.

Now drain off the excess syrup.

If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.

To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.

As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.

As the Ladoos cool to room temperature they will become firm but they should still be moist.

Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.

Tips

If the syrup is not of the right temperature, you will not be able to form the ladoos.

If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.

If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.