Sookha Channa Masala

Here’s a quick fix one can’t go wrong with.

Traditionally, kaala channa is consumed during festive season with halwa and pooris, we quite enjoyed these today as a side with our lunch.

My dear friend Revati, a phenomenal cook and my go to sounding board for anything food related helped me out with this one. She is a food blogger who really knows her food! Do check her out on Instagram or WordPress.

Ingredients:
• Kaala channa
• Ginger & green chilli garlic paste
• Amchur powder (dry mango)
• Whole jeera
• Jeera powder
• Hing powder
• Dhaniya powder
• Rock salt
• Fresh coriander for garish

Method:
• Temper whole jeera in ghee or oil
• Add the ginger garlic green chilli paste
• Sauté a bit
• Add hing
• Add the cooked black channa
• Add Amchur, black salt, jeera powder and dhaniya powder
• Rock salt
• Add a tiny amount of water (if the channa is freshly boiled, then take the water from the boiled channa itself)
• Sauté until the water dries out
• Garnish with coriander

Notes: it’s okay to go a litte heavy handed on the dry masala powders, gives it that lovely grainy texture and packs in a punch!

French Toast Appé

Thought of rendering a little ‘desi’ twist to my critters’ favourite french toast.

Needless to say they polished it off without a wince or a whine 😆

Egg
Milk
Cinnamon powder
Vanilla extract
Jaggery
Salt, pinch
Bread roughly torn

Whisk the eggs with milk, cinnamon powder, jaggery, punch of salt and vanilla extract. Add the bread bits.


Fry off in an Appé pan with butter.

Have a great Monday!