Comments on: Green Garbanzo and Paneer

by: DG

Tue, 12 Jun 2007 08:52:30 +0000

OOh! Fantastic! I shall try it this weekend and give you the feedback! Am sure it will be great!

by: DG

Mon, 11 Jun 2007 08:31:17 +0000

Hi Indira,
I keep coming back to this recipe - moth to a flame! I hunted high and low for the green garbanzo beans but no luck! Can I make this with freshly shelled peas?

Hi DG,
I think it would taste great with freshly shelled peas. Don’t forget to adjust spice quantities accordingly, to your liking.
I look forward to your feedback on this fresh pea version, so that I can try as well.
- Indira

by: aria

Fri, 25 May 2007 21:28:04 +0000

looks fantastic! whewe oh whew might i find green garbanzos?????

by: Kanchana

Sun, 20 May 2007 17:04:16 +0000

I saw this and thought, my two favorite dishes chole and mattar paneer rolled into one.

Nice recipe!

Kanchana

by: Deepika Saripalli

Fri, 18 May 2007 18:36:31 +0000

yeah, but i bought them Indira , didnt plant them on my own and I just paid 5 bucks each. Uma, the person whom I bought from is doing them for the past 15years and the plants are her children. She treats them as her own and I think she is an angel! If I come to seattle , I will surely pass them onto u

by: Cynthia

Fri, 18 May 2007 03:19:42 +0000

Indira this dish is so light and healthy, packed with rich protein.

I long for the day that I can get green and black chick peas.

by: Indira

Fri, 18 May 2007 03:00:18 +0000

Forgive me Madhuli.
One parcel roti is coming Nashik way.:)

Suganya: 105, that is hot.

Revathi, I just transplanted them, they are all droopy and weak right now. Not that photogenic.:) They have to survive the transplant shock, poor things.
Goodluck with okra. I remember that okra makes beautiful flowers.

Hi Sia, yes, they are seasonal. For every few years, fresh, new kind of vegetables are introduced here in US. Fresh green garbanzo are the new “it” things. Few years ago it was fava beans.

Rachna: I look forward to reading your version.

Hi Preeta, I love fresh fava beans and your recipe with them sounds so tempting. How can I not to try?:) I have to remember the brand name - Lan Chi.
Thanks Preeta!

Jyothi, Anusha, Hema: thanks.

Hi Uma: Thanks for your nice words about Mahanandi. I greatly appreciate them.
Yes, they are the hara chana and available in Indian grocery frozen section.

Hi Dee: Curry leaf plant? Munagakaya too? You lucky fellow. I wish I can get those here.
They thrive in big containers. Karthi Kannan of Kitchenmate food blog last year blogged about both muganakaya and curryleaf plants. She grew them in containers.

Hi Gini: I planted a taro root in soil few weeks ago. It just started to sprout. It’s like potato/ginger/tulip bulb style. I will post a photo soon.

Hi Nav: Sanagaballa palakura makes a wonderful curry, isn’t it? I am glad to hear that you tried and liked that recipe.

Sandeepa: Bongness? You mean mustard touch?

I have same experience with garbanzos AA. They are middle of the season crop for us. Usually planted between seasons to fertile the land with that legume bacteria touch. Hot off from the coals, they are a treat, aren’t they? Another recipe I like is Guggullu/sundal style preparation with a light touch of onions, curry leaves, lemon juice etc.

Got it. I saved your recipe to my must-try recipe folder. Thanks again Preeta.

Thanks Lindsy but I am still a beginner both in cooking and photography.

by: lindsy

Thu, 17 May 2007 22:03:59 +0000

hii indira you’re a good cook and a great photographer..All recipies are tempting,how do you take these perfect pictures..
Thanks..

by: Preeta

Thu, 17 May 2007 19:36:22 +0000

Oops, I forgot, Indira, if you do try the fava bean recipe, I garnish with lots of chopped scallions (green part only) at the end — a nice big handful.

Enjoy!

by: AA

Thu, 17 May 2007 19:31:39 +0000

*correction: thats ’scouring’ and not ’souring’ in the previous comment