Black chickpeas in gravy And an interesting news for Mumbaikars

Alka Keswani — Wed, 23 Jun 2010 14:40:51 +0000

After enjoying a relaxing vacation of my baby, from school, the life is back on routine tracks. The hectic mornings are back in fashion and the Summer blues paved the way for Monsoon Grey (s). The weather is turning as beautiful as one can wish for, with misty mornings, cloudy sky, drizzling rains with intermittent thunder showers…a perfect season to indulge in fried delicacies, like Samosa, Pakora (Bhaji) or Choley Bhaturey ……well we chose the last one, and ended up relishing bhatura with kala chana/Black chickpeas in gravy, instead of regular Kabuli chana. Print Black chickpeas Curry Rating 5.0 from 1 reviews Finger licking curry made from nutritious black chickpeas. Ingredients Black Chickpeas or kala chana 200 gm Onions 2 large Tomatoes 2 Garlic 8-10 cloves Ginger Green chillies 3 (or as per need) Garam masala powder ½ tsp Salt Turmeric powder Red chilly powder Chana Masala powder ¼ tsp ( optional) Oil 2 tspn or more Method Wash and soak chickpeas for at least 7 hrs. Use these as such or let these sprout for a day or so. Boil them with salt, till half cooked.But if you are using sprouted Black chickpeas, then skip boiling these separately as the sprouted chickpeas get cooked fast even if cooked along with gravy. In a pressure cooker, pour some oil and fry onion till brown in colour Cool and grind fried onions along with ginger, garlic, chillies and tomatoes. Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, chana masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out. Now add half boiled chana and Bhuno it further for about 5 min. Add some water,close lid of cooker and wait till 3-5 whistles. Do not worry as the black chickpeas are thick skinned, so there is hardly any risk of mushy surprises . Adjust the consistency of gravy , it should be not too watery, nor too dense.Enjoy with roti, rice or Bhature. 2.2.1 And now here comes and interesting info…. Remember my post on “Wanna be on National Tv” ? Well here are some other details for all of you who wish to showcase their culinary powers on a television show. Auditions for MASTERCHEF INDIA in MUMBAI (To be aired on Starplus) from Thrusday 24th June till Saturday 26th June … ALL DAY !!! Just get food prepared from home , 2 photographs and an Id proof. TIMINGS :- 11am to 7 pm ADDRESS – COLOSCEUM MEDIA PVT LTD, 105 – 110 , Sangeet Plaza, Marol Maroshi Road , Near Marol Fire Brigade , Andheri East, Mumbai – 59 Phone – 9820125231 Do check out..who knows you might turn out to be a Master Chef !

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A Tale Of Two Curries ~Part Two

Alka Keswani — Sun, 17 May 2009 17:49:29 +0000

Sorry folks, I know I took way too much of time to finish this tale. But then better late than never, isn’t it? Now without any Blah Blah (Oh how much I dislike this expression of relief on your face upon hearing this ! ) let’s jump over to the Recipe Recap: Hubby and myself preferred the Raanh in two different curries. After cooking Black Eyed Beans or Raanh in Tomato base curry for Dear Hubby, I went ahead to treat my taste buds with Raanh in Onion Based Curry. Print A Tale Of Two Curries ~Part Two Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 An easy Indian curry recipe of Black eyed beans Ingredients Raanh (Black Eyed Beans) 1 cup Onions 2 Tomatoes 2 small sized Green chillies 2-3 (As per taste) Ginger a tiny piece Salt Turmeric powder ¼ tsp( a bit less) Coriander Powder ½ tsp Oil 1 tbsp (or less) Method Pick, rinse several times with water and soak Raanh in water for 6-8 hours Later discard the water if it is frothy and rinse 1-2 times again In a pressure cooker add 1 tbsp of oil and add chopped onions Keep stirring at intervals till onions turn brownish in colour Add chopped tomatoes,finely chopped ginger, green chillies, turmeric powder and coriander powder Mix well till tomato gets cooked, add about 1 cup of water and close the lid of pressure cooker and wait for 3 whistles Put off the gas and let the cooker cool down Open the lid, whisk the mixture properly with the wooden whisk (Mandhiyaro) Note: If you wish, then after the onions get browned, you can grind it along with tomatoes and chillies and then cook this mixture.That way the chunks of onions will not be visible in curry, since many prefer smooth gravies Add soaked beans and salt and mix properly .Add some water (about 2 cups) and again close the lid and wait for 2-4 whistles( Yeah that will be the variation of cooking time needed for beans depending upon quality and soaking time). The beans generally take longer time to cook in onion gravy than tomato gravies (My observation). So better check out after 2 whistles and decide how much more the beans need to be cooked Adjust the consistency of gravy and serve it garnished with coriander leaves Goes well with white steamed rice but i served it with some Rotis and tomato+cucumber+onion salad 2.2.1

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Black chickpeas in gravy And an interesting news for Mumbaikars

A Tale Of Two Curries ~Part Two