Categories
Protein rich food

(173) Channa Osaman

Ingredients

  • 1 cup strained liquid of boiled channa
  • 2 cup water.
  • 2 tbsp. chopped jaggery.
  • 2 Kokum.
  • 1 tsp. grated ginger.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Desi ghee.
  • ½ tsp. Cumin seeds.
  • 2 Clove.
  • ½ inch Cinnamon stick.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Mix water with strained cooked Channa liquid.
  2. Add all other ingredients and boil on medium flame.
  3. On another stove heat oil in tempering vessel.
  4. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Clove, Cinnamon stick and Coriander leaves. Soute for 5-10 seconds and pour vaghar in Osaman .
  5. Boil Osaman for 5 minutes and taste the dish before serving. Serve hot with Dry brown Channa, Fulka roti or Bhakhri or Bajra roti or Jowar roti, Steamed rice or as you wish.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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