DRY KALA CHANA RECIPE (BLACK CHICKPEA)

DRY KALA CHANA RECIPE
(BLACK CHICKPEA)

KALA CHANA is very tasty and nutritious to eat . This recipe is most important to make in NAVRATRI PUJA as a prashad along with suzi halwa & puri. But you can have this recipe for any time especially  for breakfast is good. This dry black chickpeas is best combination goes for SUJI HALWA AND PUFFY POORI.  Let us start to make DRY KALA CHANA

INGREDIENTS :-

* Black chana - 400gm

* Salt -1 tsp

* Oil - 2 tbsp

* Cumin seeds - 1/2tsp
* Asafoetida - 1 pinch
* Turmeric powder - less than small 1/4 tsp

* Coriander powder - 1 tbsp

* Red chilli powder - less than small 1/4 tsp

* Ginger grated - 1" piece

* Mango powder -1/2 tsp

* Garam Masala -1/4 tsp

* Tomato puree - 4 tbsp

* Green chilli, grated mooli, chopped tomato and green coriander leaves for garnishing

METHOD :-

 1. Soak kale channe in water for overnight
2. Drain out soaked kale chane from water and place in pressure cooker along with 2 cup of water and salt
3. Close the lid and let it boil till one whistle comes, then boil for 10 minutes on low flame.
4. When pressure of cooker release itself, open the lid and take out the channe in a bowl and keep gravy aside
5. Heat pan and place oil in it. Now put cumin seeds and asafoetida in hot oil. Let it crackle, then add
tomato puree and grated ginger.Roast it for few seconds.
6. Put all ingredients turmeric powder, coriander powder, red chilli powder, mango powder, garam masala and mix very well. After oil separates from all ingredients.
7. Add channe and stir all spices with spatula
8. Also add kept gravy aside and let it simmer till gravy becomes thick. Cook for two minutes while you stir regularly
9. Turn off flame and take out dry channe in a plate or bowl
10. Garnish with green coriander leaves, chopped tomato, green chilli and grated mooli.
11. Serve it with PUFFY POORI  SUJI HALWA

NOTE:-
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RAJ KACHORI (CHAT)

RAJ KACHORI

CHAT

In India people like chat dishes .Raj Kachori is very tasty snack in chat section. As per its name it satisfies to hunger people So today let us be prepare for Raj Kachori.

For 4 -5 Kachori: -

INGREDIENTS :-

* Semolina -1 cup

* Maida -1tbsp

* Salt to taste

* Oil -1tbsp

For filling :----

* Potato boiled- 2-3 peel & chopped

* Kabuli channa -1/2 cup

* Moong sprouts -1/2 cup

* Nylon sev as required

* Pomegranate seeds -1/2 cup

* Dahi bhalle -1 piece for 1 raj kachori

* Papdi - 4-5 piece

* Tamarind chutney

* Yogurt -1 cup

* Roasted cumin seeds-1tsp

* Salt to taste

* Red chilli powder to taste

* Chopped coriander leaves

* Oil for frying

METHOD :-

* Make a little stiff dough with warm water.Keep aside for 1/2 hour

* After that knead dough well with hands for 4-5 minutes to make it soft .Now dough is ready

* Make thin puries 4"round. Deep fry & make sure they puff up and crispy otherwise it wouldn't be able to fill anything it

* Once it get puff up deep fry for 2-3 minutes to make it crispy 

* Let it cool a bit if it is soft deep fry again till crispy

FILLING STYLE :-

* Now make a hole in between puri

* Fill with boiled chopped potatoes and all filling ingredients

* Sprinkle some chopped coriander.

* Serve immediately before it becomes soggy.

Note :-

* Waiting your lovely comments that would help to improve in writing blogging.

* Thanks for viewing  my blog

P.S.  The image in the blog are for representational purpose only

DAHI WADA

DAHI WADA

Dahi Wade is favourite of everyone. Its taste is very delicious. Mostly it is made on Indian festivals like Holi , Diwali. Bhalla papdi can be eaten as snacks. Come on be ready for making Dahi Wade :-

INGREDIENTS :-

For making Wade (Pakode):-

* Washed Moong Dal (Pulse)- 250gm,

* Washed Urad (lentil) Dal - 60gm
* Ginger & Green chilli paste
* Salt -1tsp
* Fennel seeds -1/2 tsp

For making Dahi Batter :-

* Curd -1kg
* Salt to taste
* Roasted cumin powder -1/2 tsp
* Hing (asafoetida) 2 pinch
* Black pepper -1/4 tsp
* Rock & Black salt
* Grated ginger
*Sugar powder -11/2 tbs

Method :-

*  Put water in both pulses for 4 to 6 hours. After that drain out water from pulses and grind it in mixture. Make coarsely paste and beat paste till then the colour of paste get in to white colour. Paste should be fluffy.

* mix salt, Hing (asafoetida),Ginger paste and Fennel seeds
* Heat oil in a wok (kadahi). From paste make wade & fry in oil.

When it cooked and get little brown colour, take out the wade

and put into the salted hot water for 4 to 5 hours.

* When wade become soft put in thin dahi batter for 1/2 hour
* Make Thick Dahi Batter & all ingredients mix in it
* In a plate take out all wade and put thick curd batter to upper side
* Garnish it with chat masala, coriander leaves & green chutney
* Serve it