the colonel LOVES snacks. he searched for a couple of recipes for me to try to make. the first is from an awesome blog called bong mom. i can’t copy it, but you can go here for the recipe. it’s for sookha kala-dry black chickpeas. this blog is really great. she has mostly bengali recipes, a region i have not been to or eaten food from.

the next one is from karachi

Kala channa -2 cup boiled and drained
1 tsp – ginger paste
1tsp – red chillie pwdr
1tsp salt
1/2 tsp chat masala
Some mint leaves for dum

Soak kala chana overnight, boil them with little salt. Cook till tender, drain the excess liquid and keep aside.
Put a little oil in a pan and add ginger paste. Add channa and all the spices. abd 1/2 cup liquid that you kept aside. Cook till all the water dries up. Place some mint leaves over it and keep on dum for 10 minutes.

i wonder what “dum” means. it reminds me of that bollywood song from, “hari rama, hari krishna,” a bollywood film from the 70s. check it out. it’s a classic clash of morals-east meets west.


the other food the colonel really loves (also me) is brussel sprouts. he found a very interesting recipe for me to try. i have never had brussel sprouts in india, so i’m not sure where they eat them!


8 brussel sprouts
4 green chillies
1/2 teaspoon urad dal
1/2 teaspoon channa dal
1/4 teaspoon mustard seeds
2 tablespoons grated coconut
1 tablespoon oil and salt to taste.

Preparation time : – 15 minutes Serves : – 2

Wash the brussel sprouts and dry them nicely. Finely chop them and set aside. Finely chop the green chillies and set them aside too. Take a frying pan and pour the oil and bring to heat. Once the oil is very hot add the mustard seeds and let them crackle. Next put in the urad dal, channa dal and sauté till they turn a light brown. Then add the chillies and let them crackle. Put the finely cut brussel sprouts and fry for about ten minutes. Once its nice and soft add the salt and grated coconut stir once and remove from flame.