“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Chickpeas(Vella kadala) gravy to go with big poories
Published On: 30 Jul 2005
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
English: Baking Powder
tamil: Baking Powder
malayalam: Baking Powder
telugu: Baking Powder
kannada: Baking Powder
hindi: Baking Powder
hindi: Cheeni / Shakkar
Bengali: Laban / Noone
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
For making batura:-1)Mix together all the ingredients for making batura.
Knead them together to make a smooth dough.
Keep it aside atleast for 1 hour.
Make medium sized balls off the dough.
Roll them out to thick big poories.
Deep fry them in oil.
For making channa:-1)Soak the channa overnight.
Pressure cook it, till done.
Grind onion to a smooth paste.
Heat oil in a pan or a kadai.
Splutter cumin seeds and spices(cloves, cardamom and cinnamon).
Add onion paste and ginger-garlic paste and saute, till the oil starts to separate.
Add all powders and salt and saute for a few seconds.
Add tomatoes and green chillies and saute, till the tomatoes blend well.
Add the cooked channa and mix well.
Cook, till the gravy thickens.
Garnish with coriander leaves.
Tried only the chickpeas - it came out superb. Really pleased with the result and its really pretty easy to follow through. I am definitely going to stick to this recipe to make chickpeas in the future.
nice recipe i want to try this
hey guys everyone shud try this it was beautiful experience. My family loved it. Especially making baturas was a challenge and it came out so well that i recommended all my cousins to make it. u wont be dissapointed except as someone in the comments wrote i kept the dough for 4 hours before making it. it came out wonderful
I would ferment the dough a bit longer, even overnight. Leave the dough in a bowl and coat it with a bit of oil, and cover it with saran wrap removing as much air as possible. Adds a slight sour taste to the batura and it is healthier.
actually i think the proportion of curd,milk and maida does not work..itwas a flop..
is it baking powder or baking soda?????
I prepared this recipe and my husband like it very much.
itz a very good recipe.. i am learning how to cook and such simple recipes help me... pls keep posting some more recipes...
Hi!! This is the first recipe i tried for ur blog n i must say,its great!! My hubby n i had a wonderful sunday brunch!! Thanx a lot!!
turned out good...packham is a very good site, almost all the dishes i have tried has turned really good
This recipe was very good.My husband loved it a lot:) i tried it for the first time amd it came out very well...
hi!..well i read abt this recipie and since im a 1st time cook id like to know ..is there any other way of cooking the chickpeas other than with a pressure-cooker since i dont own one?cant aquire one where im currently staying
Great recipe!!! Amount of milk can be reduced. But the curry was superb. Nearly as good as u get from hotels. Thanks!! Keep posting
this was a good recipe.i followed the comments and used only milk as required to knead the dough.also i added 3/4 cup of semloina to the dough, it makes the batura crispier.
thanx for posting this recipe! we enjoyed it!
Recipe was good except that we followed the recipe exactly as mentioned and we found out that the dough became too `watery` (we should have read the comments section). May be the recipe should call for add as much milk as necessary for the required consistency. Hopefully the recipe owner can correct this to avoid others from making the same mistakes.
My husband liked this preparation. Thanks a lot. However I tried this receipe with self raising flour as I couldn`t get maida & didn`t use baking powder. Anyhow iI should say that it came out well. Thanks once again for this wonderful receipe.
thnx..it was a good one
The curry was really good. But the Batoora dough I made became too thin and soft. I guess its because of too much milk (1 cup). Anyway, I am going to try making the batoora`s again, and this time with 1/2 cup milk.
Tried this dish for the first time, came out very well! Even got compliments for it :)
Excellent recipe. As commented by someone else also, I needed only 1/2 cup milk. I made the baturas 4 hours after preparing the dough. They turned out very fluffy and soft.
We got very good baturas with this recipe -- better than we ate in any hotel; and it was the first time we ever tried baturas. However, only about 1/2 cup milk was needed for the dough.
why thiz iz in nonveg section?
Deep Fried Chicken
Chettinad Mutton Curry is spicy, thick and full of wonderful flavors. Mutton chunks are marinated in a thick spicy masala before cooking. Chettinad dishes are well known for their thick gravy and wonderful aroma. The cooked meat is roasted and seasoned in a mixture of freshly ground spices. Chettinad mutton gravy goes well with almost anything from chappathi, porotta, naan or even rice. Chettinad Mutton Curry is an authentic, almost traditional dish with the spiciness just perfect, not too much nor too little. Our Chettinad Mutton Curry dish is well illustrated in simple steps so that even new comers and even bachelors can give a bold try.
Chakka Appam is an authentic snack of Kerala. Chakka Appam i...
Spiral cutting in potatoes is a surprisingly simple alternat...
Kofta, a fried veggie ball which is served with gravy for ro...
Tapioca Manchurian is an Indian Chinese fried Tapioca food i...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements