Skip to main content

Potato coins with cheese dip

Post a Comment

Sookhe Kale Chane | Dry Kale Chane

Sookhe Kale Chane (सूखे काले चने) or dry black chickpea is a simple and spicy recipe prepared with boiled kala chana. This is a vegan, gluten free and no onion no garlic recipe too. Generally it is cooked for ‘Navami Puja’ as a prasad on the last day of Navratri. This is a quick recipe and very common in India. It can be served either accompaniment or Main course.

Sookhe Kale Chane

Kala chana is a healthy addition to your diet. Its nutrition value is different than kabuli chana (white chickpeas). Being high in protein and fiber, Kala Chana is a good option for those aspiring weight losses. It is naturally low in fat, high in dietary fiber and rich in vitamins and minerals. It has high protein content. For vegetarians it is a good source to get protein. Kale chane also have low glycemic index. Kala chana is used in a wide variety of curries, salad and soups. Try Sprouted Kala Chana Salad recipe.

kala chana


In this recipe Boiled kala chana is sautéed with basic spices. This dish has minimal ingredients. It should be soaked for overnight. Kala chana does not get mushy when boiled and takes longer to cook through. Once you have boiled kala chana, it will not take too much time to cook. Only Sautee process has left. It is usually dry but you can add some water to give a medium-thick consistency.

Sookhe Kale Chane can be paired with roti, poori or paratha.  It can be used as a chaat or salad. It is usually take as Ashtami or Navami Prasad along with Pooris and Halwa during Navratri.

navratra prasad


Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients:

1 Cup Kale Chane (Black Chickpeas)
2 Tablespoons Oil
1 Teaspoon Cumin Seeds (Jeera)
1 Pinch of Asafoetida (Heeng)
2 Green Chillies finely chopped
1 Tablespoon Adrak (Ginger)
1/2 Teaspoon Turmeric Powder (Haldi)
1/2 Teaspoon Red Chilli Powder
1/2 Teaspoon Coriander Powder (Dhania Powder)
1/2 Tablespoon Garam Masala
1/2 Teaspoon Amchoor Powder
Salt to taste
Chopped coriander for garnish

Instructions:

Wash the kala chana with water till runs clear. Add enough water and soak for at least 8 hours or overnight.


Next day drain the water and transfer the chana into a pressure cooker. Add 1 cup of water and salt.
Close the lid and boil for 20-25 minutes till the chana is cooked completely.
Let the pressure release naturally. Chana should be cooked and soft. Mash half of the chana with the help of ladle.

Heat the oil in a pan on medium heat. Once hot add cumin seeds and heeng.


Let them crackle. Then add green chilli and ginger. Saute for a second.


Add turmeric powder and boiled chana with its water. If it has too much water, drain some water.


Add coriander powder, red chilli powder, amchur powder and garam masala. Mix well.
Let it cook till the water is absorbed and all masala is coated well.


Garnish with chopped coriander and serve with roti or paratha.

Tips:

  • If you are making for kids and kanya pujan, skip green chillies and reduce red chilli powder.
  • You can add chopped tomato or puree.
  • You can add chana masala to make it more flavorful.

Labels:

Comments

Post a Comment

Popular posts from this blog

Tinda Curry | Tinde ki Rasili Sabzi

Tinda curry (टिंडे की रसीली सब्ज़ी) is a healthy and vegan recipe from North Indian cuisine. It is prepared with tinda, tomatoes and spices. It is a no onion no garlic recipe. It is much similar to lauki (bottle gourd) in taste and texture. It can be cooked in pressure cooker or in instant pot. Tinda curry is a quick and easy to make recipe. Tinda which is also known as round gourd or apple gourd is available during summer season. This vegetable is very healthy and nutritious like lauki. It is high in water content and fibre. This recipe is good for diabetic and heart patients. It cures constipation and helps in weight loss. Tinda can be cooked as a curry, stuffed or dry vegetable. To make tinda curry, tindas are peeled, chopped and cooked with tomatoes and spices like turmeric powder, red chilli powder, coriander powder and amchoor powder. It can be cooked in onion tomato based gravy. Some people add potatoes along with tinde. The addition of tomatoes gives it a tangy fla...
1 comment
Read more

Cheese Stuffed Appe

Cheese Stuffed Appe | Cheesy Appam Cheese stuffed appe is a delicious, tempting and mouthwatering breakfast recipe. It’s a perfect breakfast option for cheese lover. It is easy to make and a unique variation of appe and of course a vegetarian recipe. Everyone likes appe so I thought to give a different variation to appe. The goodness of cheese makes them a perfect delight.  To make appe, a batter is made with rava, curd and eno and tempered with red chilli powder, curry leaves and rai. You will need an appe or paniyaram pan. Pour this batter in pan and cooked until the outer layer become crunchy and properly cooked from inside. You may add any vegetables that you like or available in your kitchen. This soft and spongy appe will give you a burst of flavors. Cheesy twist makes this recipe perfect to serve for guests. You can impress them with this delicious dish. You can serve this for breakfast, weekend parties, get together or as an evening snack. These cheesy appe can be served wi...
Post a Comment
Read more

Potato coins with cheese dip

 Potato coins with cheese dip  Crispy Poha Potato coins are delicious, crispy snacks and appetizer recipe that is prepared with poha, potatoes and spices. This is a vegan  recipe. This is a deep fried and easy recipe. These pops or nuggets are an all-time favorite snack. This is a good option for weekend or any occasion. You may also add these in your party menu. To make this recipe, poha is washed and soaked in some water and mixed with boiled potatoes and spices like black pepper powder, red chilli powder, garam masala, amchoor powder, chaat masala and herbs. Herbs give an aromatic flavor to these coins. The addition of poha gives some crispiness. You can make it without investing too much time and effort. Potato coins can be served with green chutney and tomato ketchup. Here I have prepared cheese dip. These pops can be made for breakfast or evening snacks. These can be served as appetizer or snacks. So now let’s start the process of potato coin. Cuisine:   Indian...
Post a Comment
Read more

Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene. Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder. You can cook...
Post a Comment
Read more

Malai Poori

Malai Poori | Malai Malpua Recipe | Ras Puri Malai poori ( मलाई पूरी ) is a sweet dessert that is very popular in North India, especially in Uttar Pradesh. It can be easily prepared at home. These fried pooris dipped in sugar syrup are delectable dessert for Festival or any other special occasion. Malai poori is prepared using all purpose flour, sooji, milk and obviously fresh malai. Malai pooris are deep fried in desi ghee and dipped in sugar syrup. They are flavoured with saffron and get a little bit sour taste from lemon juice. The process of making the malai puri takes long and requires patience. Here, pooris of malai, sooji and maida are deep-fried separately, then dipped in sugar syrup. Malai poori can be prepared in several ways depending on preference. This dish can be made with milk, khoya or milk powder. They are also served with rabri. Rabri accentuates the flavour of this recipe. Here I am sharing the malai poori recipe using fresh malai that we collect from milk. ...
Post a Comment
Read more