Chandra Kala Recipes

KALA CHANNA (BLACK CHICKPEAS)

Kala Channa (Black Chickpeas) image

In many Indian households observing Ramadan, black chickpeas are eaten at sunset when the fast ends. Here's how to prepare kala channa at home.

Provided by Asma Khan

Yield Serves 4

Number Of Ingredients 13

Ingredients

1⅓ cups (240g) dried black chickpeas
2 dried red chiles
1 tsp. cumin seeds
4 Tbsp. vegetable oil
4 oz. (120g) white onion, thinly sliced
6 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1 green chile, cut in half
1 Tbsp. ground coriander
1 tsp. chile powder
2 Tbsp. tomato paste
1½ Tbsp. salt
½ tsp. garam masala

Steps:

Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.

CHANDRA KALA

Chandra Kala image

It is a sweet dish, very elegant and tasty. One of the favorite North Indian Sweets.It is a little work, but it is worth it. My husband can't stop eating it.

Provided by sharda

Categories Dessert

Time 1h30m

Yield 15-20 pieces, 2 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 1/2 tablespoons butter or 2 1/2 tablespoons ghee
1 pinch salt
5 -6 tablespoons water
2 cups vegetable oil (for deep frying)
2 cups khoya (reduced 1 litre whole milk)
1 1/4 cups sugar
1 teaspoon cardamom powder
10 -15 raisins
2 cups water
1 cup sugar
2 string, thick consistency (boil it)

Steps:

Make the pastry dough mixing the above ingredients and cover it with cloth.
Divide it into small dime size balls and roll them like thin circles.
Prepare the filling or the stuffing.
First lay down one circle apply little water at the side of the circle.
Put in the filling (about one spoon each).
Cover it with the other rolled circle,and paste them both,making wedges all along the circle with your finger.
7) Keep them covered with a cloth, till all the chandra-kala is prepared.
Prepare the sugar syrup as instructed. Once after obtaining the required thickness keep it on very very low heat(very important).
Heat the oil in deep frying pan and fry on medium heat till light golden brown (3-4 at a time).
Dip them in the sugar syrup; soak every piece for 1 minute on both sides and take it out with a fork.
Lay it down on sliver paper to avoid sticking.
Once cooled, keep it in a airtight container.

Nutrition Facts : Calories 3391, Fat 233.7, SaturatedFat 37.5, Cholesterol 38.2, Sodium 188.2, Carbohydrate 323.1, Fiber 3.8, Sugar 226.7, Protein 13.2

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