Tuesday 19 July 2016


 Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 6


200 gms kale chane / black chick peas
2 tomatoes roughly chopped
1" ginger roughly chopped
1-2 green chilies
2 tbsp refined oil
a pinch of hing 

1 tsp cumin seeds
1 tsp dhania powder (coriander powder)
1 tsp garam masala powder or channa masala or catch sabzi masala
1/2 tsp degi mirch powder
salt to taste

Method (Vidhi):

  1. Wash and soak black gram or chick peas overnight in normal water or atleast for 3-4 hours in warm water.
  2. Drain out water and add 3-4 cups water with a tsp of salt and cook the chick peas in a pressure cooker till they become soft. Simmer the gas after 2-3 whistles and cook further for 15-20 minutes. Ckeck after the pressure releases and if required cook further as required.
  3. Mean while grind tomatoes,ginger and green chilies in a mixer. Keep aside.
  4. Heat oil in a pan and add hing then crackle cumin seeds and add tomato paste in it.
  5. Cook till half the water of tomato paste evaporates then add all the spices and cook further till the masala leaves the sides of the pan.
  6. Now check the water in boiled chick peas, if there is not much water in it then you can add the cooked masala to the boiled black chick peas other wise cook till the water evaporates or you can drain out the water and make kale channe ka soup out of it.
  7. After adding masala cook till you reach the desired consistency. If you like you can mash some of the chick peas.  
  8. Check salt and if required add some more salt, garnish with chopped coriander and serve hot with aate ka halwa and puris. These no onion sookhe kale chane are served on durga ashtmi as prasaad.
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Thursday 7 July 2016


Preparation time: 30 minutes                                                                           
Cooking time: 20 minutes
Serves: 4


For outer covering

4 potatoes boiled and mashed
1/2 cup bread crumbs                                                                                                      
1/2 tsp catch sabzi masala

1/2 tsp dania powder                                          
1/4 tsp degi mirch powder
1/4 tsp amchoor powder
1-2 chopped green chilies
1/2" grated ginger
salt to taste

Oil for shallow frying

For filling

1/2 cup boiled channa dal
50 gms grated cottage cheese
1/4 tsp catch sabzi masala
1/4 tsp dania powder                                          
1/8 tsp degi mirch powder
1/8 tsp amchoor powder or chaat masala
1/2 onion finely chopped
1 chopped green chilies
1/2" grated ginger
1 tbsp chopped coriander leaves
8-10 rasins chopped

Other ingredients:
Tamarind chuttney
green chuttney
pomegranate seeds
grated radish  or finely sliced onions or sev as per availability an d taste (I used grated radish squeezed and colored yellow with a drop of food color)
green chilies to taste
2 cups hung curd
salt to taste
degi mirch to sprinkle
chaat masala or jeera powder or both to sprinkle

  1. Mix all the ingredients of outer covering in a bowl except oil and divide in four equal portions. Keep aside.
  2. Mix all the ingredients of filling in another bowl.
  3. Make round balls of  each portion of outer covering, flatten a bit and place spoon full of filling on it.
  4. Pick up the edges and seal the filling inside the tikki. Do the same with rest of the tikkies.
  5. Heat a pan or tava , pour some oil on it and shallow fry the tikkies from both sides till brown in color. (If required pour some more oil on the sides of the tikki)
  6. Whisk the hung yogurt in a bowl if required add some milk or water if the yogurt is very thick.
  7. Now place the tikki in a plate and pour whisked yogurt,tamarind chuttney, green chuttney,pomegranate seeds ,grated radish  or finely sliced onions or sev ,green chilies to taste, sprinkle salt,degi mirch, chaat masala or jeera powder or both and serve hot.
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