Tag Archives: Channa

Palak Channa

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Told you guys we wouldn’t be gone for that long anymore! Well today I am going to tell you how to make Palak Channa, literally spinach chickpeas and just like we did for the Aloo Matar, that’s all you need! I swear, us Indians didn’t have much imagination when it came to naming our dishes. I guess that was because it tastes so good that no one cares what the hell the name is! 🙂

Parents- this is one of the most effective ways of getting your child to eat spinach. Children-I’m sorry but I am an adult now so I gotta be on their side.

One thing to keep in mind that all these dishes are usually made for 3 people so please double or triple it to your heart’s content.

Ingredients:

1/2 yellow onion-chopped

1 cup spinach (we use frozen)

1 chili-chopped

Method:

Heat about 2 tbsps of oil on the skillet. Add the onions and chili and let it all roast together

When the onions are brown, turn off the heat and put the onions and chilies into the magic bullet along with a cup of water to make it into more of a gravy than a clump of onion and chili.

Turn the stove back on and put the gravy into the skillet. Add salt to the degree you like and even add more chili powder if the spice isn’t just there yet.

 

 

 

Add the channa to this and cook it all together. Close the lid, reduce the heat and let it simmer away until the chickpeas are nice and soft with the beautiful flavour absorbed.

 

 

 

 

 

 

 

By the end of this, you have a delicious dish that is sure to delight any spinach hater! Heat up some chapati or paratha and you have a meal!

A belated post :)

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Hey guys! Sneha here. So I meant to post this recipe and these pictures a few weeks ago but I swear the pressures of school, exams and pure laziness really makes you fall behind.  Anyway Sania (the third musketeer of our group) and I decided to surprise Swetha with a special Diwali lunch. After all, she is so obsessed with food that she usually makes us something random every other day. What better way to thank this ultimate foodie than by making HER food on this special day?

We decided to make her Puri (a fried indian bread) and Channa masala (a delicious chickpea side dish). We had been talking about it before but she never thought we would actually do it. Sania was my co-conspirator. Without her, it wouldn’t have turned out so fabulous!

And here is the long-awaited recipe!

Puri

Method:

The recipe for this is basically the same as Chapati. See here to refresh your memory. The only difference is that you add another tablespoon of oil to make it softer and more pliable. Puris are generally smaller than chapatis so they should be rolled to about the size of your palm. Here are some pictures to give you an idea of what I mean.

 

 

 

 

 

 

 

After rolling these out, heat some oil in a pot deep enough for some shallow frying. A good way to test if the oil is hot enough is by dropping a tiny piece of dough into it. If it starts bubbling and frying then the oil is ready to be fried in. Drop the puri into the oil and let it fry until it turns a beautiful golden brown. After it is done cooking, lay it on some paper towels so that the excess oil is absorbed.

These beautiful puris were made by Sania! She is truly the frying queen! We both took great pride in these puris. They were like our little golden brown babies 🙂 Seriously we were gushing like new parents whenever they turned out just right!

 

 

 

 

 

 

And now for the side dish:

Channa Masala

Ingredients:

1 can of Garbanzo beans

Tomato-onion paste (in this case I only used half an onion and half a tomato)

Method:

1. Heat the paste in the pot.

2. Drain the water from the chickpeas and add to the paste

3.  Add chili powder and chole masala. This is a spice that is used and made specifically for Channa masala. You usually need a few teaspoons of this before it tastes perfect. Add more chili powder to taste. If you want, you can add some garam masala as well.

4. Cover the pot and let it simmer on a low heat for about 30 minutes. Stir occasionally so the channa doesn’t stick to the bottom of the pot. Add a little water if the gravy is too thick.

5. Let the dish cook until the channa absorbs the flavour.

 

 

 

 

 

The end result was some beautiful looking and delicious tasting dishes! One of the best ways I have ever spent Diwali! With some good food and some better friends 🙂

Happy belated Diwali!