One Chickpea (Chana, Choleye, Sanaga) ~ Different Forms
For This Week’s Indian Kitchen
Green fresh chana - Shelled from pods (and available frozen in Indian grocery shops).
Black chickpeas (Kala Chana) - Result of green chana dried under the sun.
Chana Dal (Bengal Gram, Sanaga Pappu) - Prepared by splitting the black chickpeas and removing the brownish-black outer skins.
Roasted Chana Dal (Dalia, Pappulu) - Prepared by roasting black chickpeas in special kilns and then splitting and removing the brownish-black outer skins.
Kavvam (Buttermilk Churner) ~ To “Cool Those Summers”, from Yadbhavishya
Boondhi Strainers and Makers ~ To Prepare Boondhi Laddu, from Foodnewbie
Thanks Vidyanath and Sudha for sending me these photos for Indian Kitchen series.
I have never seen the green fresh channa Indira,thanks for posting!
Comment by Sumitha — July 23, 2006 @ 4:46 pm
I have been trying to locate a churner such as the pictured above in Indian stores in the US to no avail. I might have to ask somebody to bring one back for me.
love the photos on your blog: they make me so hungry!
Comment by Shoshauna — July 26, 2006 @ 1:27 am
I love when you photograph the tools along with the process (and the finished dish, of course). Thank you!
Comment by beth — July 26, 2006 @ 4:50 pm
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Pingback by à ²¬à ³‚à ²‚à ²¦à ²¿ à ²²à ²¾à ²¡à ³Â/Bhoondi Laddu « My Chow Chow Bhath — October 21, 2007 @ 9:08 am