Kala Channa Pulao

Ingredients for Kala Channa Pulao:
Black Bengal gram (soaked overnight) 1-1/2 cups
Stock in which grams were boiled 4 cups
Soaked rice 1-1/2 cups
Ghee 2 tbsp
Bay leaves 2
Green cardamoms 2-3
Cloves 5-6
Ginger-garlic paste 1 tbsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Garam masala powder 1 tsp
Cumin powder 1 tsp
Salt to taste
Onions thinly sliced and deep fried 2 large
Fresh mint leaves 12-15
Chopped coriander leaves 2 tablespoons

Method:
In a pan add ghee, bay leaves, green cardamoms, cloves, ginger- garlic paste and sauté on low heat for a minute. 
Add the boiled grams, red chilli powder, coriander powder, garam masala powder, cumin powder and sauté on high heat for 4-5 minutes. 
Add salt and mix well. 
Add the stock, drained rice, fried onions and mint leaves. 
When the stock gets absorbed, lower the heat, cover and cook till the rice is done. Transfer into a serving plate, garnish with coriander leaves and serve hot.

Kala Channa Pulao by Zarnak Sidhwa

Ragra

Ingredients for Ragra: 

Chickpeas 250 gm

Bread 3 – 4

Kashmiri Red Chilies 12 – 15

Garlic Ginger Paste 2 tbsp

Garlic 1 bunch

Cumin seeds (crushed) 1 tbsp

Tamarind (soaked) 125 gm

White Cumin seeds 2 tbsp

Soda bi carb ½ tsp

Salt to taste

Oil 1 ½ - 2 cup

Method

Leave chickpeas in water overnight.

Leave red chilies in hot water overnight.

Put chickpea in water and add some sweet soda and bring it to boil.

Add chopped cumin seeds and garlic in red chilies, blend and make paste.

In a large pot put oil, add garlic & ginger paste and crushed cumin seeds and sauté.

Add red chilies, cumin seeds and garlic paste in the pot and stir.

Add white cumin seeds and salt to taste in it.

Drain the water of boiled chickpeas and mix it in the pot and stir.

Add 3-5 cups water in the pot and add tamarind and bring it to boil.

Taste the salt and add bread and cook till bread become soft (approx. 5-10 minutes).

Serve hot.

Ragra by Saleema and Shahzad Ali (Aga Khani Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chikar Cholay

Ingredients For Chikar Cholay:

Boiled chickpeas 500 gmPure ghee 200 gm
Ginger paste 20 gm
Garlic paste 10 gm
Coriander seeds 15 gm
Black pepper 10 gm
Green chili paste 30 gm
Chicken powder 10 gm
Potatoes boiled 100 gm
Cardamom powder 2 gm
All spice powder 2 gm
Cumin powder 5 gm
Red pepper 5 gm
Salt to taste

Method:
Soak chickpeas for 4 hours till tender, remove from fire and keep aside.
Heat ghee in a pan, add ginger and garlic paste.
Sauté till golden brown.
Now add green chili paste and fry for 2 minutes.
Then add crushed coriander, chicken powder, cardamom powder, all spice powder, cumin powder, crushed red pepper and salt to taste.
Fry well . now add in boiled chickpeas, prepared stock and boiled mashed potatoes.
Mix well and cook for 5 minutes.
Now remove in a serving bowl, sprinkle black pepper powder on top.
Serve hot with naan.

Chikar Cholay by Chef Ali

Samosa Chaat

Ingredients for Samosa Chaat:

Butter 1 tbsp

Channa masala 1 tbsp

Chaat masala 1 tbsp

Coriander leaves 1 bunch

Coriander powder 1 tsp

Cumin Powder 1 tsp

Yogurt 1 cup

Green chutney as needed

Onion chopped 1

Red chili powder 1 tsp

Salt 1 tsp

Samosa 2

Tamarind & jaggery chutney 3 – 4 tbsp

Tomatoes 1

Water as required

Chickpeas boiled 1 cup

Method:

Take a pan add  butter, chickpeas, onions, tomatoes chopped cook till both are

soft then add salt, red chili powder, cumin powder, coriander, chat masala, channa masala and a little water if required. 

Mix well.

Now add samosas mash little bit cook for 3 min then add green chutney,

green chutney mix well.

Transfer into a plate and top it with onions, tomatoes, sweet

chutney, green chutney, curd, coriander leaves.

Samosa Chaat by Zarnak Sidhwa

Dahi Chana Chaat

Ingredients for Dahi Chana Chaat:
Chickpeas (boiled) ½ kg
Yogurt ½ kg
Potatoes (boiled and cubed) 2
Red chilies (whole) 6
Boondi (soaked) 1 cup
Tamarind pulp  ½ cup
Whole coriander 1 tsp
Cumin seeds 1 tsp
Carom seeds 1 tsp
Green chili paste 1 tbsp
Cumin seeds (roasted) 2 tsp
Salt ½ tsp
Onion (chopped) as required
Tomato (cubed) as required
Green chilies (chopped) as required
Coriander leaves (chopped) as required
Mint leaves (chopped) as required

Method:
Beat yogurt with cumin, green chili paste and salt.
In a serving bowl spread boiled chickpeas, top with beaten
yogurt.
Now top with soaked Boondi and potatoes.
Now spread tamarind pulp, onion, tomatoes, green chilies,
coriander leaves and mint leaves on top.
Toast  red chilies, cumin seeds, coriander seeds and
carom seeds together.
Grind finely and sprinkle on top of chaat.

Dahi Chana Chaat by Zarnak Sidhwa

Chickpeas On Toast

Ingredients for Chickpeas On Toast:
Chickpeas boiled 1 cup
French loaf 1
Salt to taste
Water 3 cup
Garlic 10-12 cloves
Tahini sauce 6 tsp
Fresh coriander leaves 4 tbsp
Lemon 1
Extra virgin olive oil 6 tbsp
Black olives, pitted 7-8
Crushed black pepper 1 tsp
Parsley a few sprigs

Method: 
Cut the French loaf into thick diagonal slices. 
Arrange them on a baking tray and toast in the preheated oven at 200 degrees C or till crisp on the outer layer but soft in the middle. 
Blend chickpeas. 
Add salt, garlic, tahini, coriander leaves, juice of 1 lemon and blend to a fine paste. Add 2 tbsps extra virgin olive oil and blend again. 
Transfer into a bowl. 
Slice black olives. 
Remove the toasts from the oven and drizzle some extra virgin olive oil on the toasts, put generous portions of the chickpea mixture over each toast and spread. 
Sprinkle black olives and peppercorns. 
Drizzle some more extra virgin olive oil. 
Garnish with parsley and serve immediately.

Chickpeas On Toast by Zarnak Sidhwa

Chana Masala

Ingredients for Chana Masala:
Chickpeas 250 gm
Baking soda 1 tsp
Ginger garlic paste 1 tbsp
Onion chopped 1
Tomato chopped 1
Red chili powder 1 tsp
Salt 1 ½ tsp
Coriander powder 1 ½ tbsp
Cumin powder 1 tsp
Chana masala 1 ½ tbsp
All spice powder 1 tsp
Tamarind pulp ¼ cup
Whole green chilies 4
Ginger sliced 1 inch piece
Coriander leaves chopped 2 tbsp

Ingredients for Tarka:
Butter 2 tbsp
Cumin seeds 1 tsp
Whole red chilies 4-6

Method:
Boil chickpeas with water. 
When done add ginger garlic, onion, tomato, red chili powder, salt, coriander powder, cumin powder, Channa masala, all-spice powder, let cook, add thick tamarind pulp, whole green chilies, sliced ginger, chopped coriander and let cook. When done, mash half of the chickpeas and let the remaining be whole. 

For tarka:
Heat some butter.
Add in cumin seeds and whole red chilies.
Put over the chickpeas and serve with puris.

Chana Masala by Zarnak Sidhwa