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Sindhi Cuisines - Taste of community- Recipe Number - 47
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Chana paalak(chickpeas in spinach)
Ingredients:
  • Chickpeas 100 gms
  • Spinach  250 gms
  • Onions 2
  • Tomatoes 2
  • Ginger
  • Garlic  10-12  cloves
  • whole Garam masala(Tejpatta 1,cloves -2,daalchini 1/2 inch  stick)
  • Green chillies 3
  • Salt as per taste
  • Coriander powder 1 tspn
  • Turmeric powder 1/2 tspn
  • Oil 3 tspn

 

 

Method:
  • Soak chickpeas for about 8 hours,wash and boil them with salt till half cooked
  • Peel and cut onion and grind it along with ginger ,garlic,whole garammasala
  • Take  some oil in pressure cooker and add onion paste
  • Fry it till light pink in colour and add pureed tomatoes along with green chillies
  • Add some salt(remember there is already some amount of salt in chickpeas),turmeric powder and coriander powder
  • Add chopped spinach and mix properly
  • Add little amount of water ,close the lid and wait for 3 whistles of cooker
  • Now add boiled chickpeas and saute properly for atleast 3 minutes
  • Add some more water and let it cook on low flame for few minutes
  • For making beah palak(lotus stem) follow same procedure ,just use boiled beah instead of chickpeas

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 47
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