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INGREDIENTS


Kala Chana

Servings - 2 - 3

INGREDIENTS
Brown chickpeas - 250 grams
Water - 1300 milliliters, divided
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1/4 teaspoon
Garam masala - 1/4 teaspoon

PREPARATION


1. In a bowl, add 250 grams brown chickpeas, 500 milliliters water and soak for overnight.
2. Take a pressure cooker, add the soaked brown chickpeas, 800 milliliters water, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 5 - 6 whistles.
4. Open the lid and drain the chickpeas.
5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin and stir well.
6. Add 1/4 teaspoon turmeric and and stir again.
7. Then, add the boiled brown chickpeas in it and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 1 teaspoon red chili, 1/4 teaspoon salt, 1/4 teaspoon garam masala and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Remove it from heat.
12. Serve.

Suji Ka Halwa

Servings - 3 - 4

INGREDIENTS
Ghee - 300 milliliters
Semolina - 350 grams
Water - 1 litre
Sugar - 260 grams
Raisins - 30 grams
Almonds - 30 grams
Coconut - 25 grams
Melon seeds - 1 1/2 tablespoons
Almonds - for garnishing

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