Chandra Kala Recipes

CHANDRA KALA

Steps:

• Make the pastry dough mixing the above ingredients and cover it with cloth.
• Divide it into small dime size balls and roll them like thin circles.
• Prepare the filling or the stuffing.
• First lay down one circle apply little water at the side of the circle.
• Put in the filling (about one spoon each).
• Cover it with the other rolled circle,and paste them both,making wedges all along the circle with your finger.
• 7) Keep them covered with a cloth, till all the chandra-kala is prepared.
• Prepare the sugar syrup as instructed. Once after obtaining the required thickness keep it on very very low heat(very important).
• Heat the oil in deep frying pan and fry on medium heat till light golden brown (3-4 at a time).
• Dip them in the sugar syrup; soak every piece for 1 minute on both sides and take it out with a fork.
• Lay it down on sliver paper to avoid sticking.
• Once cooled, keep it in a airtight container.

KALA CHANNA (BLACK CHICKPEAS)

Steps:

• Wash the chickpeas under cold running water. Put them in a large bowl, cover with cold water, and leave to soak for at least 6 hours or preferably overnight. The chickpeas will double in volume so ensure you use a suitable bowl and add at least 6⅓ cups (1.5 liters) water.
• Drain the chickpeas and put them in a pot, cover with fresh water, and bring to a boil. Add the dried red chiles, cover, and simmer for 1-1½ hours. Check after 1 hour-the chickpeas should be firm but soft inside (the outside will not soften). If the inside is still hard, continue to simmer until the chickpeas have a creamy consistency inside. Drain and set aside.
• Meanwhile, dry roast the cumin seeds in a heavy-based pan over low heat, stirring until they turn a few shades darker. Tip them onto a plate and leave to cool. Grind to a powder, using a spice grinder or a mortar and pestle.
• Heat the oil in a large pot over medium-high heat. Add the onion and fry for about 15 minutes until rich and brown. Add the garlic, ginger, and green chile and stir for a minute, then add the ground roasted cumin, coriander, and chile powder, followed by the tomato paste.
• Add a generous 2 cups (500 ml) warm water and return the chickpeas and red chiles to the pot with the salt. Keep the liquid at a slow rolling boil until it has reduced to a thick clingy sauce. Add the garam masala and continue to cook until the oil comes to the surface and the chickpeas are glistening. Taste and adjust the seasoning before serving.