Comments on: Spicy chickpeas (Kala chana)

By: Alka

Alka — Sun, 05 Apr 2009 21:46:49 +0000

Hey Shilpa,
I have been a regular on your blog since a few months and have immensely enjoyed going through your recipes. However, today I happened to notice that the picture posted for this recipe had suddenly changed. I am seeing a picture of something that looks like light colored gravy or perhaps some Tambali instead of the usual kala chana photo. (I am familiar with the original picture for the spicy chickpeas because I have visited the recipe several times before) . Just thought I will let you know.
Best wishes,
Alka Kamath

Shilpa: Thank you so much alka. Recently we did lots of changes to the site and I think few things got changed. I will fix it.

By: susan west

susan west — Fri, 06 Feb 2009 19:44:46 +0000

I LIKE TO KNOW WHAT IS AMCHUR POWDER HOW DOE'S IT LOOK CAN YOU PLEASE EXPLAIN. Shilpa: Click this to know more about Amchur powder.

By: susan west

susan west — Fri, 06 Feb 2009 19:33:48 +0000

I THANK YOU FOR BEING KIND IN SHOWING ME HOW TO COOK CHICK PEAS.
CAN YOU KINDLY SHOW ME ANOTHER ONE MORE RECIPE ON CHICK PEAS. THANKYOU ONCE AGAIN.

Shilpa: Search for chickpea in the searchbox on this site and you will find many recipes.

By: Laxmi

Laxmi — Mon, 08 Dec 2008 23:02:13 +0000

looks very mouth watering.

By: sonia

sonia — Tue, 18 Nov 2008 20:49:37 +0000

Dear Varada Aunty,
Thanks a lot for this recipe. It was DELICIOUS ! But I did not get the black/dark color of the masala. Maybe it was because of the dhane-jeera based garam masala that I used. Anyways it was the best chana masala I ever had !
Thanks!
Sonia

By: kalpana

kalpana — Tue, 11 Nov 2008 18:02:46 +0000

hi
wat does amchur powder mean?
Also does ajwain really matter in this dish since we do not get it here in scotland.
thanx

Shilpa: Amchoor is dried mango powder. More details here. Ajwain gives a very unique taste to this dish which makes it very special dish. But if you can’t find it, you can make without it.

By: Anushri

Anushri — Fri, 17 Oct 2008 22:09:51 +0000

Varadpachi,

i tried this yesterday for dinner..it came out very delicious! My hubby and me both enjoyed it..The ajwain used gives a distinct flavour..Thanks for this variation of kabuli chana recipe..

By: Nusrat

Nusrat — Thu, 16 Oct 2008 18:50:23 +0000

Hi Aparna,
Thanks for sharing the recipe. I will try it soon……
bye…

By: nagesh kaikini

nagesh kaikini — Thu, 16 Oct 2008 07:30:41 +0000

This is traditionally called “CHOLLAY” in North India. Goes well with Purees too.

Shilpa: Nagesh, as far as I know, chollay has onions and tomatoes in it. This one does not.

By: Aparna

Aparna — Thu, 16 Oct 2008 06:19:26 +0000

hi nusrat,
i want to share the recipe of dink laddoo which was given to me by a friend.I made it few times ( i gave birth to a baby few months back).
Ingredients:
250 gms dink
500 gms dry coconut powder
500 gms kharik(dry dates)
1 cup ghee
1 kg jaggery
1 cup almonds
Raisins and Cashewnuts(optional)

1.Cut kharik into small pieces.
2.Cut almonds into small pieces.
3.Put 2 tsp ghee in a kadai and roast dink and keep it seperately.
4.Repeat the same for kharik and coconut powder also.
5.Add jaggery in a kadai and put 1 cup ghee in it and keep on stirring it on a low flame.
6.Do it till you a get a thick pak.
Then add roasted dink,kharik,cocunut powder ,almonds,rasins,cashewnuts to it.
Mix it and make laddoos when it is hot.
Approximately you can make 50 to 60 laddoos with this.

Any suggestions are welcome