Pindi Chana

This is the second week of Blogging Marathon 25 th edition. I am very happy that I am a member of this wonder full group. For this week I have taken Cooking from a book as my theme. In this theme I have to cook a recipe from a cook book. Buying cook book is a hobby for me from  long time  but I am very choose by outhor, but  some time I check the recipes in side  if I like the recipes means the recipe which are very  new to me or those recipes I am searching from long time. Then I buy that book, this book comes in that list. I do not know much about the author but I like the recipes in side, and what ever I tried from this book they came out so well and delicious. THE SUPER INDIAN COOK BOOK 1  BY RAKESH PURI. This book has been awarded as the BEST ASIAN CUISINE BOOK IN THE WORLD at the Gourmand world cook book awards 2007. All the recipes in this are from North Indian cuisine. Well writen in sections,  with vegetarian and non- vegetarian recipes. In those recipes I have choosen  PINDI CHANA from Panjabi cuisine. I have tried this recipe before also, that turn out very well and taste good with roti, fulka, naan but not liked with plain rice. Even it tasted so yumm with toasted bread. so here is the recipe for Pindi Chana.... 
INGREDIENTS:---
Chana (White) (chick peas) --  500 gms, soaked for overnight
Tea bag  ---- 1
Soda bicarbonate  ---  1/2 tea sp
Salt --  1 tea sp
Garam masala powder  --- 2 tea sp

                                                           
FOR MASALA:--
Coriander powder  ---- 5 tab sp to be dry roasted in a dry pan until aroma arises
Cumin powder   ---  2 tab sp to be dry roasted in a dry pan until aroma arises
Dry mango powder  ---   1 tea sp
Pomegranate seed powder  --- 2 tea sp if not available replace this with 2 more tea sp of dry mango powder
Black salt  -- 1 tea sp
Red chilli powder   --- 2 tea sp or according to your taste
Garam masala powder  ---  1 tea sp
salt to taste
Fresh ginger   ----   cut in to 3 inch juliennese
Green chillies  --10
oil   ----- 1/2 cup

                                                    
FOR PASTE:---
Onion  --- 1 small
Ginger  ---- 1 inch piece
Oil 2 tab sp
Cumin seeds  ---  2 tea sp

METHOD:---

1. Take the chick peas in a pressure cooker with enough water add tea bag, soda bicorbonate, salt, garam masal. cover and cook for 2 whistles the reduce the heat to low and cook for 10 minutes.
2. By the time chick peas should be tender. Drain the extra water but reserve the water.
3. Mix coriander powder. cumin powder, dry mango powder, pomegranate powder, garam masala, red chilli powder, black salt, salt to taste.
4. Divide the chick peas in to two portions. Take one portion and half of the masala and toss well so as to evenly coat the chick peas with the masala. Do the same for the other portion, sprinkle ginger juliennese, green chillies.
5. Heat 1/2 cup oil in a pan. When very hot pour on the chick peas and shake well. Use a ladel very carefully to mix the chick peas do not break.
6. Make a paste with onion and ginger and set a side.
 7. In another pan heat  2 tab sp of oil add cumin let them crackle, add onion and ginger paste saute till it turn in to pink.
8. Now add reserved water cook this in a medium heat for 4 minutes.
9. Then add chick peas mixture to this, keep the heat in high, continue stirring  till the  moisture evaporated so that the curry looks semi dry
This dish is a dry dish, the masala just coats the chick peas.
Serve hot with roti, fulka or naan.
This is my first recipe with the theme of Cooking from a book for blogging marathon 25 th edition at Valli's spice your life lets check blogging marathon page