'Kala Channa Kadhi has a comforting spicy yogurt taste with the combination of black chickpeas. Try this dish today! Watch this Masala TV video to learn how to make Kala Channa Kadhi and Homemade Pocky Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 4 November 2020. If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this YouTube channel or go to our website: https://www.masala.tv/ #MasalaTV #Food #MasalaRecipes #Recipe #EveningWithShireen #ShireenAnwar#Dawat #AbidaBaloch #Lazzat #SaminaJalil #FlameOnHai #IrfanWasti #Tarka #RidaAftab #MehboobsKitchen #MehboobKhan #FoodDiaries #ZarnakSidhwa #Breakfast #Dinner#Lunch #Chef #Cooking#Baking #Eating #KarachiFood #FastFood #DesiFood #Desi #RecipeHomemade #FoodTube #Yummy #Foodie Kala Channa Kadhi: Ingredients Brown chickpeas, soaked overnight 1/2 cup curd 1 cup Gram flour 2 tbsp Turmeric powder 1/2 tsp Coriander powder 1 tsp Red chili powder 1/4 tsp all spice powder 1/2 tsp Salt to taste For seasoning: Cumin seeds 1/4 tsp Green chili, chopped 1 Clarified butter 1 tsp Method: Pressure cook the soaked chickpeas with water and salt. Whisk gramflour, yogurt, 2 cups of water, salt, turmeric powder, coriander powder, red chilli powder until smooth. Place the saucepan on medium heat and bring the kadhi mixture to a boil. Whisk the kadhi whilst it is boiling, cook till it has begun to thicken and the kadhi is smooth. Add the brown chickpeas into the kadhi. You can also mash a few chickpeas and add into the kadhi. Simmer for a good 10 minutes. To temper the kadhi, heat a small tempering pan with ghee, add cumin seeds and green chilies and pour it on top of the kadhi and serve hot with rice. Homemade Pocky: Ingredients Unsalted butter 4 tbsp Sugar 1/4 cup Egg 1 Almond essence or vanilla essence 1/4 tsp Flour 1 cup Corn flour 1 tbsp Baking powder 1/2 tsp Salt 1/2 tsp Water 4 tsp Chocolate 9 oz Method: Beat butter and sugar together until creamy. Add the egg and essence and stir. Add the flour, baking powder and salt. Add the water and mix. Transfer the mixture to a pastry bag fitted with a plain round pastry tip. Pipe the batter onto lined baking sheets in straight lines, about 6 inches long, at least 1/2 an inch apart. Bake at 180 degrees c until the sticks are set and light golden brown, 15 to 18 minutes, rotating the sheets halfway through. Let the sticks cool on the sheets on cooling racks for 5 minutes, then carefully transfer them to a rack to cool completely. One at time, carefully dip each stick in melted chocolate. The sticks are qute fragile. Scrape off excess chocolate and lay each stick on baking sheets lined with paper. Transfer the sheets to the refrigerator to set the chocolate. Store in an air-tight container in the fridge.'
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