Black Chana Fugad / Black Chana Sukkhe

Back when I was in Bombay, Christmas time was always pretty hectic. Who am I kidding? Hectic doesn’t even start to describe it. It used to be insanely manic. See I used to run a home based business and take orders for Christmas sweets. And come December, activity levels in the kitchen would kick into overdrive. Okay so you’re probably wondering why I’m headed with this. Well during these insanely busy periods, I was fortunate enough to have my parents cook for us and on one such day my Dad brought over a bunch of yumminess and this Black Chana Fugad was one such dish.

A Black Chana Fugad is simple and humble dish. That being said, I loved it. What is this Black Chana Fugad? Black Channa is just Black (dark) chickpeas. Fugad is a Goan version of a stir fry with grated coconut. Now, I haven’t been able to get the recipe that my Dad used, but with a little help from the internet, I found a recipe that actually came quite close. Maybe when I visit my parents next, I will get my Dad’s version of the recipe, but for now, I’m happy to use this recipe. 
You could use canned black chickpeas if you can find any. I use the dried version. 


Black Chana Fugad / Black Chana Sukkhe
Recipe from: Tickle My Senses
1 cup (dried) black chickpeas 
1 tbsp vegetable oil 
1/2 tsp mustard seeds
8 curry leaves
5 cloves of garlic
1 large onion, finely chopped
1 large tomato, finely chopped
1 tbsp Kashmiri Chilly powder (this is a mild red chilly powder, if you don’t have access to this use a smaller quantity of red chilly powder, to taste)
1 tbsp coriander powder
1 tsp cumin powder
1/4 tsp black pepper powder
1/4 tsp turmeric powder
1 tsp tamarind extract
1 tsp jaggery / palm sugar
1/4 cup grated coconut
Salt, to taste
Wash the black chickpeas in water and drain a couple of times.

Soak the dried chickpeas in water overnight (or about 8 hours). Make sure the water is about 2 inches over the chickpeas and use a large bowl because the chickpeas will expand in size.

Drain the water and rinse the chickpeas fresh water and drain again.

Place the chickpeas in the pressure cooker with the water level about 1 inch over the chickpeas. Add 1 tsp of salt and 2 whole dried red chillies (preferable Kashmiri chillies) and pressure cook till tender.
**Every pressure cooker is different so I can’t give you an accurate amount of time it will need to cook. I use a WMF pressure cooker and when the pressure builds to the gentle cooking pressure point, I turn it down to a simmer and leave it to cook for about 4 minutes. If you do not have a pressure cooker, just cook the chickpeas in ample amount of salted water till tender. Use your manufacturers instructions to gauge how long to pressure cook the chickpeas.

Release the pressure and after the pressure has completely died down, carefully open the cooker.

Drain the chickpeas and reserve about a cup of the stock.

To make the fugad –


Heat the oil in a pan on a medium heat.

Add the mustard seeds and let them sputter.

Now add the curry leaves and crushed garlic cloves. (You just want the cloves bruised and popped open, you do not want to mince it or make a paste.)

Now add the onion and saute till soft and translucent.

Add the chilly, coriander, cumin, black pepper and turmeric powders and stir well.

Now add the chopped tomato and stir well. Cook this till the tomato has softened a little.

Add the drained chickpeas and stir well.

Add the tamarind paste gradually and to taste. (You may or may not need all of it, depending on the tartness of the tomato you have used.)

Add a couple of tablespoons of the stock and let it all cook down for a minute or so.

Check for salt and add more, if needed.

Add the grated coconut and stir well. If you want more gravy you could add a little more stock.

We usually have this dish on the dry side, so we let the stock cook down completely.

Once the coconut has cooked for a couple of minutes, take off the heat and serve hot.

This dish goes beautifully with chapatis or rotis.

Enjoy!

Oreo Truffles

I have a little confession. A few years ago, I used to not like Oreo biscuits very much. There!!! I said it. But wait, I must also say this. A few months ago, I sorta flipped a switch. I happened to try one again, and I must say, I didn’t mind it at all. Don’t ask me what happened or how it did, but I can now say I actually like Oreo biscuits. So it was time that I reworked what was originally a recipe that used Oreos, which, when I first made, I actually substituted with another biscuit. But recently, I made them again using the real thing.

Sometime in August, we were celebrating a couple of birthdays at work and I decided I was going to bring a batch of these to the celebration. I was a little skeptical of how they would be received, but I shouldn’t have been. They disappeared. Not everyone had an opportunity to grab one, but some clever ones managed to get seconds, maybe thirds 😉 Those that had a chance to try them out, absolutely loved them. So turns out I didn’t have to worry about these at all. I’ve had a few people ask me for the recipe more than once. So I’m actually doing another post for it.

This is one of the easier treats I’ve made and if you have to take something sweet to a potluck, may I recommend making these. They will be an instant hit. Be warned, they are really moreish. You wont be able to stop at one.

Oreo Truffles
(Makes 1 dozen)

200g Oreo cookies (each packet is 137g, I just used 2 packets)
60g cream cheese
200g chocolate (I used 100g milk chocolate and 100g dark chocolate but you could use all milk or all dark or any ratio you prefer)
1/4 cup Candy melts (I used Yellow melts)

Blitz the cookies in a food processor till it reaches a fine crumb state. (If you don’t have a food processor, place the cookies in a ziplock bag and pound on them using a rolling pin.)

Stir in the cream cheese and mix thoroughly.

Roll them into balls. Refrigerate them for an hour so that the firm up.

Chop the chocolate into small pieces. Melt the chocolate in a microwave safe bowl for 30 seconds and stir. Then as needed microwave in 30 second increments stirring inbetween till the chocolate melts. The stirring helps the chocolate melt.

Line a cookie sheet tray with parchment paper.

Dip the cookie balls in the melted chocolate. Using a fork, let the excess chocolate drip off and leave them to set on the parchment lined tray. You can serve them up as they are or decorate them with sprinkles or chocolate then do that at this stage and leave it to set.

If you want to use sprinkles to decorate them, sprinkle them on the truffles just after you dip them in chocolate.

If you want to drizzle some chocolate or candy melts over, microwave them in a microwave safe bowl according to the package instructions. Pour it into an icing bag or a small ziplock bag, snip off the tip of the bag and drizzle the chocolate over the truffles. Leave to set.

Enjoy!!!