Chikar Cholay Recipe Street Style | Lahori Chikar Cholay | Chana Masala – Flavour of Desi Food–Ep 61
New recipe - Chikar Cholay Recipe Street Style | Lahori Chikar Cholay | Chana Masala – Flavour of Desi Food.
Lahori Cholay recipe for breakfast (Nashta). Lahori Chikar Cholay Lahore ki bohat hi famous #breakfast dish ha. Learn how to make street style Chikar Cholay / Chana masala at home. Serve them with naan or roti. #Chanamasala #Pakistan
Chikar Cholay Lahori Chikar Cholay Recipe Lahori Chikar Cholay Lahori Cholay recipe Chikar Cholay recipe Pakistani Cholay recipe Chikar chana Chikar chana recipe Chikar chana recipe in Urdu Pakistani Chikar Cholay,
how to make Chikar Cholay New recipe 2019 Breakfast Nashta Chickpeas Naan Cholay Flavour of desi food Sumaira.
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All the information on this cooking channel is for educational purposes only. The actual appearance might slightly different due to the lighting and camera effects. Recipes, tips and tricks are for informational purposes only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything. I prepare all my recipes myself and all the content in the video or description is subject to copyright.
YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE
How To Make A Creamy Chickpea Curry Indian Style - Vegan Chickpea Recipe - Chana Masala - Easy Chickpea Curry
Chana masala can be made in many ways. This chickpea curry is extremely delicious and that creamy gravy makes it extra special. If you make this chickpea curry just the way I showed you then it will soon be your favorite.
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Ingredients for making chickpea curry -
For boiling chickpeas -
* 1 standard cup/ 230 gm dried chickpeas. After cooking the boiled chickpeas weighed 496 gm. Soak the chickpeas in 1.5 liters of water along with a tablespoon of salt. You can even use canned chickpeas.
* 2 cups hot water needed to pressure cook the chickpeas
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon salt
* 1 large/228 gm onion
* 18 gm/1 & 1/2 teaspoon finely grated ginger
* 3 large cloves/10 gm/1 teaspoon finely grated garlic
* 1 large/ 2 medium/200gm ripe red tomato
* 1/2 of a 403ml can of coconut milk or 1 cup of coconut milk
* 3 green chilies (optional)
* 1/2 a cup of chickpea liquid
* 1 teaspoon nigella seeds(kalonji/kalojeere). You can replace it with regular cumin seeds
* 1/2 teaspoon garam masala powder. If you want to make a simple garam masala powder at home then click the link for the recipe -
* coriander leaves (cilantro)
* 3 to 4 tablespoons oil or adjust according to your preference
For the spice paste -
* 1 tablespoon curry powder. If you want to make your own curry powder, click the link below -
* 1 teaspoon ground coriander
* 1 teaspoon red chilli powder or paprika. Please adjust the proportion according to your tolerance of heat level.
Serve this with rice, naan, roti or paratha.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Chana masala — Indian-style chickpeas in spicy gravy
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***EASY RECIPE, FEEDS 4-6***
2 14 oz (400g) cans chickpeas, drained
1 14 oz (400g) can crushed tomatoes
1 4 oz (100g) can diced chiles
1 tablespoon garam masala
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried ginger
salt
oil
vinegar or lemon juice
fresh cilantro (optional)
Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice.
***HARDER RECIPE, FEEDS 4-6***
1.5 cups (500g) dried kabuli chana (or other chickpeas)
1 large onion
2-4 fresh chiles
3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes)
half a head of garlic
1 large thumb of ginger
5-10 green cardamom pods
2-3 bay leaves
1 teaspoon cumin seeds
1/2 teaspoon of coriander seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 black cardamom pod
1 small piece of cinnamon stick
1/2 teaspoon turmeric
tomato paste
ground amchoor or lemon juice
salt
sugar
ghee (or of oil)
fresh cilantro
Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender.
Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder.
Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer.
Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes.
Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.
Coconut Chickpea Curry | The Golden Balance
Coconut Chickpea Curry ????????
1 Tbsp oil
1 large red onion
5-6 cloves garlic
1 inch nub grated ginger
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
Salt to taste
30oz crushed tomatoes
30 oz chickpeas
15 oz coconut milk
1/2 tsp fish sauce
Re-season to taste
Finish with lime and cilantro
#shorts
काबुली चना बनाउने सजिलो तरिका || Kabuli Chana Recipe || Chickpeas Recipe || Flavour Nepal
Kabuli Chana Recipe || Chickpeas Recipe
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