Yummy Traditional

Kala Chana Masala Recipe

Sana Rasheed Monday, April 28, 2025 Add Comment

Kala Chana Masala | Black Chana Masala | How to Make Kala Chana Masala Recipe with step-by-step photos

Kala Chana Masala is a delicious, wholesome, and spiced snack. It is one of my favorite hot snacks, which is served as a breakfast or as a snack. This is my family recipe; my mother used to cook it, especially during Ramadan. Complete instructions below

How to Serve It?

Some people eat this chole masala with boiled and bagara rice, which is usually served with yogurt,papdi, and onion salad with tomato that helps to enhance the taste of chole.

How can it be cooked?

This black chickpea is cooked with our traditional spices, which can be used in many other dishes. I have also been told to use the same spices in the different dishes in my previous recipes.

The main ingredients are:

It is prepared with black chickpeas, onion, and chana special spice that I will tell you about next in this recipe

I would also like to share here some benefits of black chickpeas because it was seen that usually, people in Pakistan don't want to have it wrong thinking this is the reason I am sharing here the benefits of black chickpeas, so go ahead to know how to make kale chana masala.

Benefits of kale chana

Black chickpeas' benefits are immense and can help you stay healthier naturally.
Black chickpeas are very nutritious, and apart from providing essential elements, they also help in clearing the digestive tract.
It also relieves complaints of bloating and belching
If consumed regularly, it contains enough roughage to smooth the excretory cycle of the body.
In case of a stomach infection,
Eating black Peas is effective in retaining the nutrition of the body and stopping loose motions and getting rid of diarrhea!
The presence of some nutrients like folates, fiber, protein, carbohydrates, copper, iron, and phosphorus makes black chickpeas able to cure some of the common skin diseases.
Chickpeas are low in fat, high in dietary fiber, and rich in healthy vitamins and minerals. 2 or 3 tablespoons can provide the same nutritional value as 5 portions of fruits and veggies. Thus, you should add these legumes to your diet to avail of all the benefits that black chickpeas offer....

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Firstly, soak the black chana by putting baking powder in it overnight. In the morning, rinse the kale chana under the running water. Put chickpeas in the pressure cooker, add 1/2 tsp salt and water, bring it to a boil, then close the pressure cooker.

Let it cook for 20-25 minutes after it starts to whistle
Once the kale chana is cooked, turn off the flame

Take all ingredients and prepare them.

Lightly dry roast black peppercorn, black cardamom, and cumin seeds in the pan. Put roasted whole spices in the grinding jar and grind them till they turn into a fine powder. Set aside

Take out the yogurt from the bowl and whisk it well by adding a little salt, and set aside.

Heat the oil in the wok.

Add the onion to the oil, and saute the onion for 3-4 minutes.

Then add boiled Kala chana to the fried onion.

Fry them with onion for 5 minutes on medium flame.e

Then add powdered spices to the chana masa.la

Stir to mix well for 2 minutes over medium-low heat.

Now, pour hot and boiled water into the roasted can. a

Stir to combine well.

Bring the kala chohle to boil

Cover the lid and allow cooking for about 15 minutes over low-medium heat.t

Cook chana until it turns into a thick gravy, transfer to the serving dish, and garnish with coriander leaves, green chilies, and onion.

Now, Kala chole masala is ready to serve with boiled rice,papdi, onion salad, yogurt, and tea

Meethi Tikya Recipe/Sweet Tikki

Sana Rasheed Monday, April 28, 2025 Add Comment

meethi tikyan recipe with step by step photos and ideo

Meethi Tikiya|| Methi Tikki || How to Make Methi Tikiya with step-by-step photos

Meethi Tikkis are crispy, tasty fried golden brown discs that give you an addictive, yummy taste and remind you of some old, good days. Meethi tikiya are made with plain flour-semolina, sugar, and ghee along with some other basic ingredients_Very easy to make, this tikiya can be stored in an air-tight jar for up to a month and is also eaten as an evening snack with tea.

By the way, Traditionally, this methi tikiya is prepared at Kondon in the Islamic month of Rajab, in which people invite others to have some foods which are fulfilled as a Minnat every 22nd to 27th Rajab as per their creed_ My grandmother and aunt used to perform this regularly.

My Latest Video Meethi Tikya:

However, at home, I didn’t see my mother doing this people do this, which is the reason I added this recipe to my blog. Believe me, I made it for the first time in my entire life, but that made it too crispy and tasty.

Here, my idea worked very well. By the way, you can also find my traditional recipe for crispy khajoor on my blog. These can even be served as a snack and stored for a month. So, let’s begin.n

Tips for Perfect Crispy Tikya:

The ratio of the flour, semolina, and ghee should be accurate.
Kneading tikiya dough should be hard and tight
Otherwise, tikiya turns soggy and soft
After frying, tikiya will look soft; they take a few minutes to turn crispy.
This is why you should keep them on a paper towel immediately after frying and then leave them in an airy place by covering them with a kitchen napkin.
Don’t be hasty to store them until they get completely cooled down

If you have tried this Meethi Tikiya Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then, follow us and subscribe to YouTube for the latest recipe video updates.

In a medium-sized bowl, combine all-purpose flour, semolina, baking powder, salt, powdered sugar, coconut powder, and desi ghee. Stir to mix them together.

Keep mixing the flour until it turns into a crumbly texture.

Start kneading flour with a little milk to a hard The sign of hard dough is when you finger press it down, it will never bounce back.

Put the dough in the bowl and let it rest for around an hour.

Divide the dough into half. Take one dough ball and give it a dough ball shape. Press and spread it out to a ½ inch thick round shape.

Either sprinkle some sesame seeds over the rolled dough ball and press them with your fingers and a rolling pin, or spread out the sesame over the mat/rolling board and place the dough ball over it, then roll.

Cut the disc with the help of a medium cookie cutter or any round lid.

Place all prepared tikya on the plate/tray.

Heat the oil around 130-140 C it is in the medium range of heat, then drop the discs one by one. Fry them on medium flame. Each batch should contain 4-5 discs.

Don't crowd otherwise Tikya may shred. Don’t disturb the tikya after putting it in oil for around 2 minutes.

Then, flip the sides and stir around the wok until you get an evenly golden color.

Once fried, transfer to the kitchen paper to remove the excess oil

Transfer to the serving plate or tray.

Meethi tikya is ready to serve as a snack. This meethi tikya can be stored in an airtight jar for up to a month.

Simple Arbi Fry Recipe

Sana Rasheed Thursday, April 24, 2025 Add Comment

Simple Arbi Fry || Taro Root Fry || How to Make Arbi Fry with step-by-step photos and Video

Arbi Fry (taro roots) is a simple, easy, and delicious vegetarian dish that can be prepared within 20 minutes.

Arbi, for those who don’t know, is the Urdu name for the taro root. It has a subtly sweet taste and is often used in savory recipes in Pakistan.

Mainly I learned this recipe from my mother who used to make it with very simple methods and the taste used to be very good. an interesting fact about me is that I hadn’t eaten ladyfingers or taro root in my childhood whenever my mother used to cook I didn’t eat at all.

But the first time I heard about both vegetables, they are so beneficial for bones. Since then, I started including these veggies on our menu. And Alhamdulilah, now I'm extremely fond of eating bhindi (lady-fingers) and arbi (taro root). Specially fry arbi or bhindi. I also have a FRIED BHINDI recipe on my blog.

My Latest Video: Simple Arbi Fry:

This arbi fry is simpler with just a few ingredients while the masala adds onion paste and spices.

Today, I am sharing one of my favorite ways to cook arbi. This simple arbi fry-it is a super simple recipe where arbi is fried with spices in more quantity of oil. And it isn’t used to water at all.

The ingredients are pretty simple; I don’t add any onion, garlic, or tomato to this arbi fry. It is just the spices tossed with lemon juice and then finished with green chilies with cilantro.

For the best result, follow my detailed step-by-step photo, video, and instructions tips and video below.

Taro Roots Health Benefits:

Taro root is a vegetable used in a variety of cuisines around the world. It has a mild, nutty taste, starchy texture, and nutrition benefits that make it a healthier alternative to other root vegetables like potatoes. Taro root is commonly added to savory dishes or fried as a snack, but it can also add a creaminess and purple color to sweet recipes.

Taro is rich in nutrients that can provide important health benefits. A one-cup serving has a third of your daily recommended intake of manganese, which contributes to a good metabolism, bone health, and blood clotting.

Its high levels of vitamins can also promote healthy vision, skin, circulation, and immune system function.

Kala Chana Masala Recipe

Meethi Tikya Recipe/Sweet Tikki

Simple Arbi Fry Recipe

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