Black channay(Kaley channay semi dry)
Ingredients:-
1. Black channay(chick peas)(boiled):-1 full medium to big bowl )depends on number of serves .
2.sendha namak:-(navratra salt)(3 to 4 tsp and depends on ur taste .
3.ginger chopped:-(2 to 3 tsp)
4.tomatoes chopped finely or grated finely(2 to 3 medium to large and depends on number of serves)
5.tumeric powder(1 to 2to 3 tsp)
6.red chilli powder(1/2 to ,1 tsp)
7.green chillies chopped(1/2 to more half tsp(very optional)
8.water(juz to give some water consistency slightly)(further explained below)
9.corriander leaves(Dania patta)(juz to garnish it)
10.corriander powder(dhania powder)(3 to.4 tsp)
11.jerra seeds (1 to 2 tsp)
12.garam masala powder(2 to 3 tsp)
Method:-
1.soak Kaley(black) channay overnight in water in a flat steel bowl and cover it.
2.In the morning boil channas in a steamer cooker with water and it depends on cooker to cooker how many steams u need.Normally so the channas should not be tender so steam it properly and also not too much as it should not turn into too much soggy and too much dry and it should have a bit of slightly thick liquid cinsistency and yes once ur boiling then
put some salt (sendha namak) chilli powder,garam masala, if needed few chopped green chillies which is very optional,andnormally it takes 6 to 8 steams to 9 -10 steams.
3.once the Kaley channas are boiled completely then keep it aside for sometime.
4.In the meanwhile take a kadhai or a pan n and heat some oil,add jeera seeds n let it a but change colour very minutely,then add chopped tomatoes and chopped ginger and few chopped green chillies and some salt and tumeric powder,and red chilli powder and garam masala powder and then mix and stir it well n if needed with a stirrer mash it well so that no uncooked tomatoes or adark should come so should be cooked well and once it's done.
5.Then pour it over this channa mixture over boiled channa n once again let it in simmer gas boil it n let it cook it properly for some time and in this stage you do not have to steam it as it is done already so if needed add some water coz see we HV to make it dry but with some thick water consistency as mentioned before at the same time not a thin gravy one ,so water should be that way.
6.once done then finely switch off the gas and transfer it to a serving dishes with some garnish corriander chopped finely and and serve and enjoy .
rest will br uploaded soon.do pour in ur comments /suggestions.thanks all
Atta puris :-
Ingredients:-
1. Black channay(chick peas)(boiled):-1 full medium to big bowl )depends on number of serves .
2.sendha namak:-(navratra salt)(3 to 4 tsp and depends on ur taste .
3.ginger chopped:-(2 to 3 tsp)
4.tomatoes chopped finely or grated finely(2 to 3 medium to large and depends on number of serves)
5.tumeric powder(1 to 2to 3 tsp)
6.red chilli powder(1/2 to ,1 tsp)
7.green chillies chopped(1/2 to more half tsp(very optional)
8.water(juz to give some water consistency slightly)(further explained below)
9.corriander leaves(Dania patta)(juz to garnish it)
10.corriander powder(dhania powder)(3 to.4 tsp)
11.jerra seeds (1 to 2 tsp)
12.garam masala powder(2 to 3 tsp)
Method:-
1.soak Kaley(black) channay overnight in water in a flat steel bowl and cover it.
2.In the morning boil channas in a steamer cooker with water and it depends on cooker to cooker how many steams u need.Normally so the channas should not be tender so steam it properly and also not too much as it should not turn into too much soggy and too much dry and it should have a bit of slightly thick liquid cinsistency and yes once ur boiling then
put some salt (sendha namak) chilli powder,garam masala, if needed few chopped green chillies which is very optional,andnormally it takes 6 to 8 steams to 9 -10 steams.
3.once the Kaley channas are boiled completely then keep it aside for sometime.
4.In the meanwhile take a kadhai or a pan n and heat some oil,add jeera seeds n let it a but change colour very minutely,then add chopped tomatoes and chopped ginger and few chopped green chillies and some salt and tumeric powder,and red chilli powder and garam masala powder and then mix and stir it well n if needed with a stirrer mash it well so that no uncooked tomatoes or adark should come so should be cooked well and once it's done.
5.Then pour it over this channa mixture over boiled channa n once again let it in simmer gas boil it n let it cook it properly for some time and in this stage you do not have to steam it as it is done already so if needed add some water coz see we HV to make it dry but with some thick water consistency as mentioned before at the same time not a thin gravy one ,so water should be that way.
6.once done then finely switch off the gas and transfer it to a serving dishes with some garnish corriander chopped finely and and serve and enjoy .
rest will br uploaded soon.do pour in ur comments /suggestions.thanks all
Atta puris :-
