This Goan Chana Ros | Goan chana masala is a scrummy vegan and gluten-free dish. Chonya, Chanya or Chone means dried white peas in Konkani. You can use the yellow and green varieties too. Although you need to plan ahead, since the peas require to be soaked, it is still super simple to put together.
This Goan chana ros recipe calls for a ground paste of freshly grated coconut and roasted whole spices. I’m sharing my Mum-in-law’s recipe for this wonderful vegetarian delight. Her recipe is a rather quick one.
Since I don’t find dried peas here, I’ve used chickpeas, which works well too.
- YOU MAY ALSO ENJOY
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN CHANA ROS | GOAN CHANA MASALA | CHANYA ROS
- HOW TO MAKE GOAN CHANA ROS | CHONYA ROS | GOAN CHANA MASALA?
- Goan Chana Ros | Goan Chana masala | Goan white peas curry
YOU MAY ALSO ENJOY
- Goan Mixed bhaji (patal potato bhaji and patal peas bhaji)
STEP BY STEP INSTRUCTIONS TO MAKE GOAN CHANA ROS | GOAN CHANA MASALA | CHANYA ROS
1.Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
2.Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a little salt on medium heat, for about 7- 10 whistles or until done, It should be soft when you try to mash it with your fingers. (Skip if using canned ones)
3.Heat oil in deep bottomed pan/ kadai, saute the onions until they are translucent and caramelized.
4.Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala, and fennel seeds, using water ( little more than 1/4 cup of water).
5.Heat oil in a deep bottomed pan on medium-low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
6.Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
7.Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
8.Add the boiled chickpeas, and coat it gently with the masala mixture.
9.Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, (add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required( since salt is already added whilst pressure cooking the chickpeas, so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes).
10.Serve with hot steamed rice/pulao/chapati or any flatbread.
HOW TO MAKE GOAN CHANA ROS | CHONYA ROS | GOAN CHANA MASALA?
Goan Chana Ros | Goan Chana masala | Goan white peas curry
Ingredients1x2x3x
- 1 cup dried white peas or chickpeas, or 15.5 once canned garbanzo beans
To be ground to a smooth paste
- 1 onion, sliced (About 1& 1/2 cup)
- 1/4 cup cilantro/coriander leaves
- 1 tbsp garam masala
- 1/4 tsp fennel seeds
- 1/2 cup freshly grated coconut
Other ingredients
- 3 tbsp oil
- 1 tsp mustard seeds
- a few curry leaves
- 1 medium tomato, chopped
- 2-3 green chillies, optional
- salt, to taste
Instructions
- Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
- Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a little salt on medium heat, for about 7- 10 whistles or until done, It should be soft when you try to mash it with your fingers.( Skip if using canned ones)
- Heat oil in deep bottomed pan/kadai, saute the onions until they are translucent and caramelized.
- Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala, and fennel seeds, using water (little more than 1/4 cup of water).
- Heat oil in a deep bottomed pan on medium-low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
- Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
- Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
- Add the boiled chickpeas, and coat it gently with the masala mixture.
- Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, (add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required (since salt is already added whilst pressure cooking the chickpeas, so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes)
- Serve with hot steamed rice/pulao/ chapati or any flatbread.
I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.
You can also follow me on :
Regards,
Freda
Goan Chana Ros | Goan Chana masala | Goan white peas curry
Ingredients
- 1 cup dried white peas or chickpeas, or 15.5 once canned garbanzo beans
To be ground to a smooth paste
- 1 onion, sliced (About 1& 1/2 cup)
- 1/4 cup cilantro/coriander leaves
- 1 tbsp garam masala
- 1/4 tsp fennel seeds
- 1/2 cup freshly grated coconut
Other ingredients
- 3 tbsp oil
- 1 tsp mustard seeds
- a few curry leaves
- 1 medium tomato, chopped
- 2-3 green chillies, optional
- salt, to taste
Instructions
- Rinse the chickpeas with water, then soak it in about 3 cups of water overnight.
- Next morning, drain the water and rinse the chickpeas once again. Pressure cook the chickpeas with a little salt on medium heat, for about 7- 10 whistles or until done, It should be soft when you try to mash it with your fingers.( Skip if using canned ones)
- Heat oil in deep bottomed pan/kadai, saute the onions until they are translucent and caramelized.
- Let the sauteed onions cool. Now in your electric mixer/grinder, make a smooth paste of these onions with coconut, cilantro, garam masala, and fennel seeds, using water (little more than 1/4 cup of water).
- Heat oil in a deep bottomed pan on medium-low heat, add mustard seeds, Once they splutter add curry leaves and green chillies if using.
- Immediately add the above ground paste, and saute for about 5 minutes until the masala oozes out oil.
- Now add the chopped tomatoes, and cook for another 5 minutes until the tomatoes are mushy.
- Add the boiled chickpeas, and coat it gently with the masala mixture.
- Rinse the grinder jar with about 1 and 1/2 cup of the chickpeas stock water, (add water if using canned ones) and add it to the pan. Crank up the heat to high, give everything a good stir, add more salt if required (since salt is already added whilst pressure cooking the chickpeas, so add accordingly) let it come to a boil, then reduce the heat to low , and let it simmer and thicken to achieve the desired thickness of the gravy (about 10 minutes)
- Serve with hot steamed rice/pulao/ chapati or any flatbread.
Falooda | faluda is a layered traditional Indian beverage made using milk, flavorings like rose syrup or fruit pulps, sweet basil seeds and falooda sev (similar to vermicelli). It is a perfect summer drink, refreshing and cooling.
If you live in Mumbai or have lived in Mumbai at some point, chances are that you may have heard of this restaurant called ‘ Badshaah’ in Crawford Market which is famous for its varieties of faloodas.
Crawford market is essentially a shopping hub, so inevitably you will find a number of people (tired from the shopping) heading to this restaurant for a refreshing glass of faluda.
And they serve this beverage in a variety of flavors, like faluda kulfi, rabri falooda, mango faluda, falooda ice cream, kesar falooda, shahi falooda etc, and some seasonal ones like strawberry as well. I have been there countless times, and have mostly ordered this simple basic rose or royal falooda.
I always wanted to recreate this at home, but couldn’t because of the unavailability of the basic ingredients here. An hour’s drive to an Indian grocery store helped me get the tukmaria seeds and rose syrup but was a bit disappointed to know that they didn’t have the faluda sev.
Fortunately, my Aunt from Mumbai was to attend her daughter’s graduation in Boston, and asked me if I needed something from India, as she planned to visit us as well during her stay. And faluda sev was on top of my list. So I finally got all my ingredients and managed to make and relish this homemade faluda, reminiscing good ‘ol days with my family and friends.
I’m sure if you have never had faluda, you have a couple of questions as these ingredients are pretty unique!
Let’s talk about these in details!
- WHAT ARE FALOODA SEEDS?
- WHAT ARE FALOODA SEEDS CALLED IN ENGLISH?
- BASIL SEEDS BENEFITS
- WHERE TO BUY SABJA SEEDS?
- HOW TO USE SABJA SEEDS?
- CAN I EAT SABJA SEEDS DURING PREGNANCY?
- SABJA SEEDS SUBSTITUTE
- WHAT IS FALOODA SEV?
- FALOODA SEV SUBSTITUTE
- ENJOYED THIS HOMEMADE FALOODA? YOU MAY ALSO LIKE,
- STEP BY STEP INSTRUCTIONS TO MAKE INDIAN FALOODA | FALUDA | ROYAL FALOODA
- HOW TO MAKE FALOODA | FALUDA?
- Falooda | Faluda | Royal Falooda | How To Make Falooda
WHAT ARE FALOODA SEEDS?
Faluda seeds are sweet basil seeds, known as tukmaria in Hindi. They look like chia seeds and have gelling properties similar to chia seeds, but the two are different.
WHAT ARE FALOODA SEEDS CALLED IN ENGLISH?
The scientific name of Sabja seeds is Ocimum basilicum. Other names are sabja seeds, Arabic falooda seeds, Sabja ginjalu, Thai holy basil, Selashi Tukmaria, Sabja Vethai, Hazbo, Tuk malanga, Basilic cultive, Basilien Kraut, and sweet basil seeds. These seeds are the product of rudra jada plant that comes under Tulsi family but shouldn’t be mistaken with holy basil or Tulsi. {Source- here )
BASIL SEEDS BENEFITS
Basil seeds definitely need to be categorized as a superfood, they offer numerous health benefits.
- Helps in weight loss- these tiny seeds are high in fiber. When soaked in water, they expand about 30 times their size. Consuming basil seeds keeps you fuller for longer, which in turn helps you cut down on consuming unwanted calories.
- Great for the healthy hair and skin-Sabja seeds contain nutrients like vitamin k, iron, and protein, all of which are essential for maintaining healthy hair.
- Relieves acidity- basil seeds have a cooling effect on the digestive system, so it is good for relieving acidity problems.
- and so many more, you can read all of them in details here .
WHERE TO BUY SABJA SEEDS?
Like I mentioned above, if you live in US or elsewhere, you should get this easily in any Indian store. If you live in India, I doubt you will have any difficulty in finding these seeds.
HOW TO USE SABJA SEEDS?
Like chia seeds, you need to soak the sabja seeds in sufficient water. You can drain off excess water if any, and use the seeds in any recipe that calls for it.
CAN I EAT SABJA SEEDS DURING PREGNANCY?
My gynac had advised me to eat everything. BUT when in doubt, it is always a good practice to get it cleared! Consult your gynac, what works for some may not work for you. So the net is not your best bet to get answers to this.
SABJA SEEDS SUBSTITUTE
If you can’t find sabja seeds, you may replace it with chia seeds. Both these seeds are tasteless, so it really won’t matter as much.
Now that I guess I’ve answered common questions you could probably have about basil seeds, let talk about the other unique ingredient- falooda sev!
WHAT IS FALOODA SEV?
Falooda sev is similar to vermicelli. Commercially, it is available in the dried form, it needs to be rehydrated in hot water, similar to rice noodles. You can make it at home by cooking a thick paste of cornstarch and water, this mixture is then filled in a bhujia maker, and pressed into cold water. It is ready to be used. It is not very difficult to prepare falooda sev at home, but you will require that equipment.
FALOODA SEV SUBSTITUTE
If you can’t find the faluda sev, you can skip it, it doesn’t have a flavor of its own, so it won’t make a difference in terms of flavor, or you can use cooked vermicelli instead or even rice noodles 🙂
Besides faluda sev and sabja seeds, you will require some milk and flavorings of choice along with ice cream and Jell-O cubes to make a specific flavored faluda drink.
And guys, if this is too much work for you to find the ingredients for one simple beverage, you can opt for the falooda mix or ready-made falooda packet, that is also easily available in Indian stores abroad and stores in India too. They come in different flavors. You have to cook the mix in the specified amount of milk, cool and serve, that’s it!
If you are feeling adventurous to make one, then here is an easy falooda recipe for you 🙂 Enjoy!
- Mango Falooda
STEP BY STEP INSTRUCTIONS TO MAKE INDIAN FALOODA | FALUDA | ROYAL FALOODA
1.In a saucepan, bring the milk to a boil, keep stirring in between to prevent it from burning at the bottom, Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
2.Prepare the jelly as per packet instructions. Let is set in the refrigerator until firm, about 4 hours.
3.Soak 1/2 tablespoon of sweet basil seeds in about 1/2 cup of water, stir it well, and set aside for 30 minutes, Once they swell, drain the excess water in a strainer and set aside.
4.To prepare the falooda sev: Heat 1/2 cup water in a saucepan. Let it come to a boil. Once it has boiled, add the falooda sev, and let it cook for about 5 minutes. After 5 minutes drain the falooda sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked falooda sev in smaller pieces using kitchen scissors.
5.To assemble the faluda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 2 tablespoons of falooda sev, 2 tablespoons of rose syrup, 1/4 cup of jelly cubes, pour the chilled and thickened milk, top with vanilla ice cream and some more jelly cubes. You can garnish with nuts. Enjoy this refreshing drink 🙂
NOTES
1.You may 1-2 tbsp sugar whilst boiling the milk. I’ve not added sugar as the rose syrup is already sweet.
2.Instead of 2 servings, you can make small falooda cups or mini falooda and increase it to 4 servings. This recipe can easily be multiplied for more servings.
HOW TO MAKE FALOODA | FALUDA?
Falooda | Faluda | Royal Falooda | How To Make Falooda
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 2 cups whole milk
- 1 jell dessert packet any jell-o packet of your choice
- 1/2 tbsp tukmaria (sweet basil seeds)
- 25 grams falooda sev, about a handful
- 4 tbsp rose syrup
- Sliced nuts, for garnish
- 2 scoops of Vanilla ice cream or rose flavored ice cream
Instructions
- In a saucepan, bring the milk to a boil, keep stirring in between to prevent it from burning at the bottom, Once it comes to boil, reduce the heat and let it simmer for about 10 minutes. Remove the saucepan from the heat and set aside till it reaches room temperature. Refrigerate until further use.
- Prepare the jelly as per packet instructions. Let is set in the refrigerator until firm, about 4 hours.
- Soak 1/2 tablespoon of sweet basil seeds in about 1/2 cup of water, stir it well, and set aside for 30 minutes, Once they swell, drain the excess water in a strainer and set aside.
- To prepare the falooda sev: Heat 1/2 cup water in a saucepan. Let it come to a boil. Once it has boiled, add the falooda sev, and let it cook for about 5 minutes. After 5 minutes drain the falooda sev using a strainer and transfer to a bowl of cold water, to stop the cooking process further. You can cut the cooked falooda sev in smaller pieces using kitchen scissors.
- To assemble the faluda: Take a tall glass, add about 2 tablespoons of the sweet basil seeds, 2 tablespoons of falooda sev, 2 tablespoons of rose syrup, 1/4 cup of jelly cubes, pour the chilled and thickened milk, top with vanilla ice cream and some more jelly cubes. You can garnish with nuts. Enjoy this refreshing drink 🙂
Notes
- You may 1-2 tbsp sugar whilst boiling the milk. I’ve not added sugar as the rose syrup is already sweet.
- Instead of 2 servings, you can make small falooda cups or mini falooda and increase it to 4 servings. This recipe can easily be multiplied for more servings.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
