Kala Chana Masala Recipe

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

1. Black chickpeas' benefits are immense and can help you stay healthier naturally. 
2. Black chickpeas are very nutritious, and apart from providing essential elements, they also help in clearing the digestive tract.
3. It also relieves complaints of bloating and belching
4. If consumed regularly, it contains enough roughage to smooth the excretory cycle of the body. 
5. In case of a stomach infection, 
6. Eating black Peas is effective in retaining the nutrition of the body and stopping loose motions and getting rid of diarrhea!
7. 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.
8. 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....               

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

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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

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:

1. The ratio of the flour, semolina, and ghee should be accurate.
2. Kneading tikiya dough should be hard and tight
3. Otherwise, tikiya turns soggy and soft
4. After frying, tikiya will look soft; they take a few minutes to turn crispy.
5. 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.
6. 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!

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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.  

                              

Egg Toast Bread Recipe

                                                                             

                                                                    

Egg Toast Recipe || Spicy Egg Toast Perfect For Breakfast || How to Make Egg Bread Toast With Step-by-Step Photos and Video

Egg Toast or Egg Bread Toast is perfect for breakfast. Eggs with toast is one of the quickest meals one can make since it contains only two ingredients: toasted bread and eggs (cooked any way you like them!). But with this recipe, we’re looking at a) cutting down on cooking time and b) adding a better method to fix your egg toast! 

                                         

My Latest Video Egg Toast Bread: 

I have shared OMELET CHEESE BREAD and FRENCH TOAST BREAD on my Blog. This is my own version, in which I added some spices, milk, and herbs to the egg and fried each piece of bread by dipping it into the egg mixture, crisp and golden brown egg bread definitely will enjoy if you are giving it to your kid then skip red chili flakes from the recipe. Pinch of black pepper will remain enough. Egg toast is eaten as much as breakfast or fast food.

Making egg toast bread in many ways, it can be prepared with cheese, lots of spices, etc. I share here a lot of spices and egg toast; you easily tweak it to suit your taste.

                                                           

 

This is a super quick recipe and can be made in just 10 minutes. It is best served hot and eaten plain without any accompaniment

I usually have this egg toast with Doodh Patti or Masala Chai. However, you can also eat it with some Ketchup or your favorite sauce or dip

You Might Like This:

French Omelet

Lachha Paratha

Palak Paratha

Egg Paratha

Roghni Naan

                                                                  

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

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Like Our Videos? Then, do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                                  

How to make Egg Toast? 

To make egg toast, first chop coriander and green chilies and set aside

                                    

                                               

Crack the eggs into the deep plate so that you can easily dip the slices. Combine black pepper, chili flakes, chopped coriander, chopped green chilies, salt, and milk in the egg,                                            

And beat them together very well.        

Take bread and dip it into the egg mixture. Here, you can cut the bread slices into halves or four pieces. I fried whole bread.   

                                              

Spread the oil/ghee over the Tawa/griddle and heat it. Dip each bread slice into an eg,g place the toast on Tawa, and fry on medium flame. 

                                                                     

                                                                     

Let the toast fry until one side of the bread turns a golden brown color; once golden brown, flip the toast and fry the same way as before. Keep flipping until the crust is crisp and golden brown on both sides

                                                   

Transfer onto the serving plate and 

                                                                         

 

Serve hot immediately with ketchup, Coffee, and Masala Chai.