channa is a genus of fish in the family channidae , commonly known as snakehead , native to asia .

this genus contains 35 scientifically described species , but the most well known are probably the northern snakehead ( channa argus ) and the giant snakehead ( channa micropeltes ) .

these species have a wide natural distribution extending from iran in the west , to china in the east and parts of siberia in the far east .

they are one of the most common staple food fish in cambodia , thailand , vietnam and other southeast asian countries , where they are extensively cultured .

apart from their importance as a food fish , snakeheads are also consumed as a therapeutic for wound healing as well as reducing post-operative pain and discomfort and collected for the international aquarium pet trade .

the diets of various species of channa include fish , frogs , snakes , rodents , birds and insects .

they have a labyrinth organ , which allows them to breathe air for short periods , and they use this adaptation to travel across land in the event that their habitat becomes inhospitable .

the taxonomy of the genus channa is incomplete and a comprehensive revision of the family has not been performed .

a phylogenetic study in 2010 has also indicated the likelihood of the existence of undescribed species of channids in southeast asia .

in june 2011 , the malabar snakehead channa diplogramma from peninsular india was shown to be a distinct species , 146 years after its initial description and 134 years after it was synonymised with c. micropeltes , establishing it is an endemic species of peninsular india .

the study also suggested that the species shared a most recent common ancestor with c. micropeltes , around 9.52 to 21.76 mya .

in assamese it is called goroi .

in malayalam it is called varal or braal .

channa

channa <EOT> channa sp . true blue picture credited to amiidae of arofanatics refer to channa stewerti profile .

there are two genera ( channa , parachanna ) containing 34 species ( 31 channa and three parachanna ) , although the diversity is much greater and several undescribed species , particularly from india — for example , channa sp . ' lal cheng ' and channa sp . ' kerala five stripe ' — have already reached the aquarium trade .

channa pardalis is a newly described , gorgeous snakehead . it was discovered in northeastern india and is known by aquarists as " channa sp . meghalaya leopard . " now it ' s got a formal name .

the new snakehead species is described in the latest publication of the journal of threatened taxa . here is a video of a reported rare channa pardalis ( aka " channa sp . meghalaya leopard " ) in captivity :

so excited to try this recipe out ( with dairy free butter , though ! ) ! looks amazing . and i love channa masala . a lot .

reported as very aggresive to its own kind and others , said to share the same temprement of other channa most closley related . i . e aurantimaculata and stewarti

scientific name : channa panaw common name : panaw snakehead maximum size : at least 17 cm / 7 inches origin : ayeyarwaddy and sittang river basins , myanmar temperament : predatory company : channa panaw should only be kept with fish larger than 2 / 3 of the species size . water parameters : temperature mainly sub - tropical but range extends into tropical , temp 18 - 28 c ph around ph 5 - 6 and enjoys cover / shade feeding : channa panaw should be fed live food .

this channa is very rarly aggresive toward other fish or its own kind outside of breeding time , it is often said to be one of the more passive snakeheads .

scientific name : channa orientalis common name : ceylon snakehead maximum size : 10 cm / 4 inches origin : southwestern sri lanka temperament : predatory company : channa orientalis should not be kept with fish smaller than 2 / 3 of the species size . water parameters : temperature - tropical species likes softer water but has been bred several times is different ph levels 22 - 28˚c / 72 - 82˚f ; ph 6 - 7 . 5 feeding : channa orientalis ( ceylon snakehead ) accepts live and frozen food .

x factor hopeful amrick channa has a secret television past , having already appeared on the voice , come dine with me and ant and dec ' s saturday night takeaway .

channa masala is one of those dishes that i always think sounds delicious , but never make . i really need to get some spices so i can give it a try .

to do list : make channa masala this sunday . thanks for the awesome recipe . i’m just now starting to really like indian food so i will definitely be making this !

channa aurantimaculata so allways insist on a picture of the actual fish before handing over any of your hard earned cash , there is allway someone waiting to realive you of it .

looove indian food , especially channa masala . i usually don’t put so much effort into it though . i just throw a bunch of stuff together and call it a meal . 😉

justification : channa punctata is a widespread species with no known major widespread threats , and no evidence as yet that it is a species complex . the species is assessed as least concern .

hamilton ( 1822 ) described ophiocephalus marulius from river ganges , which is now placed in the genus channa . the group has been studied recently by li et al . ( 2006 ) .

scientific name : channa melasoma common name : black snakehead maximum size : 30 cm / 12 inches environment : freshwater streams , prefers to be shaded temperament : aggressive company : channa melasoma should not be kept with species smaller than the snakeheads . water parameters : temperature - found from tropical to sub - tropical 18 - 28˚c ; ph 5 - 5 . 3 has a distinct preference for still waters urltoken

there is also another snakehead sometimes referred to as blue bleheri , for some time it was thought that they may have been the same species , they are now described separately and named channa sp . assam .

i just made this last night . this is the best channa masala recipe ever . ever ! it beats one i’ve been using because it’s all about cooking down the tomato paste . so yummy ! thank you !

x factor hopeful amrick channa has a secret television past and has already appeared on the voice and come dine with me along with other shows . . . and is even the ' face of sainsbury ' s '

oh man , i totally have to make this recipe sometime this weekend . i really enjoy amy’s organic channa masala , so hopefully this one will be as equally good or even better . thanks for sharing , jenna ! 🙂

the sun online can reveal that amrick channa , a dance track performer from kent , is no stranger to the reality show circuit , and even brags that he is a " tv personality " on websites offering personal appearances .

i love your channa masala recipe ! i was lucky enough to write down your old one when it was still posted on the blog . i think this one is a variation of that one and can’t wait to make this version .

tank size : one of the advantages of channa bleheri is its small size and peacefulness . these snakeheads can be kept in a relatively small aquarium . 36 & # 8221 ; for a pair , groups can be kept in larger setups .

water parameters : coming from the assam region channa bleheri have a winter temp of 19 c and summer temp of 22 - 28 c / 72 - 82 f ; they prefer the cooler side of that range , ph 6 - 7 . 5 ,

i just made this for dinner and it was delicious : ) thanks for this , jenna ! i’ve made channa masala with a spice blend before but this was better . i hope to see more indian recipes…i may have to make your chicken tikka masala next .

now this is the first very important step . you must execute patience and grace or your channa masala will suffer indefinitely . you are to let the onions caramelize . this will take about 15 minutes and you probably will get very nervous and antsy while the onions cook because if they burn… . you lose .

definitely going to try this . i love your pictorial recipes - keep them coming ! i had an amy’s frozen meal for lunch today - coincidentally , it was the mattar paneer with channa masala ! when you make this do you serve it with anything ? such as over rice or maybe just naan on the side ?

thank you sooo much for this recipe ! ! ! ! i had channa masala for the first time last week while in orlando on vacation . it was an amy’s frozen dinner , and i loved it . i have been wanting to make it ever since , and now i have the perfect recipe ! cannot wait to try this !

only known breeding sucsess is reported by a german aquarist , from this we know they are mouthbrooders and also egg feeders , practice spawning can be whitnessed year round but activity hightens as tempretures drop for winter , we belive the trigger tempreture to be around 20deg , as with all channa you are best to start out with a group and let the fish pair up for them selves .

towards there own kind they are amoung one of the nastiest channa around , they simply can not stand each other unless they have formed a pair , even then fights can break out at the drop of a hat and they are capable of infliction great damage on each other , strangly when mixed with other fish they seam to ignore all but the smallest fish , if they dont see it as food they are useally ok .

price is no object for true snakehead lovers , with mark - ups for rare specimens rivaling those of dragonfish . the barca snakehead ( channa barca ) pictured above , became one of the most expensive aquarium fish when the first individuals imported into the uk were going at £5 , 000 apiece . the price has since dropped to about £1 , 500 , as seen at aquarama 2009 in singapore , but that’s still a hefty outlay !

scientific name : channa baramensis common name : barama snakehead maximum size : 22 cm / 9 inches origin : northern , brunei and borneo introduced range : not known at this time temperament : temperament is said to resemble that of its closest relative channa melasoma , whom we know to not tolerate other fish very well and can be quite aggresive amoung its own kind company : best kept in a species tank and ideally as part of a bonded pair water parameters : temperature 22 - 25˚c / 72 - 77˚ f ; ph 6 . 5  8 . 0 feeding : like most channa can be trained to take most of the going food , but keep diet varied or the fish can become addicted to a certain food aquarium set up : in nature this fish is found in blackwater swamps , and this should be replicated in the aquarium , softer water is a must and the use of aquatic peat would be recomended . being a fairly aggresive fish the tank should be sized to take this into consideration , although only reaching 9 inches i would recommend a tank of around 4ft as a minimum reproductive habits : not reported in the aquarium suspect similar to melasoma . eggs probably prone to fungas if water is too hard other notes : extremely rare fish and hardly seen in the trade . picture credited to michael lo

as one of the most popular dishes in the world , both in and out of india and pakistan , channa masala ( or chana masala , chole masala , or chholay , depending on where you ' re from ) —chickpeas cooked in a spicy and tangy tomato - based sauce—is the kind of dish that stirs passions in the recipe - writing community . my version might not taste like your grandmother ' s , but i promise that it tastes damn good .

channa micropeltes is endemic to the western ghats , india and has an eoo of about 10 , 350 km 2 and an aoo of about 800 km 2 and based on the major threats to the species from targeted fishing , agricultural expansion , dams and pollution , the species is found in up to 7 - 10 locations . so , this species qualifies for vulnerable status , despite it still requiring further research and moderate conservation measures as its habitat is in decline and it is a victim of targeted mortality in most of its range outside protected areas .

as with all member of the group channide , you are best to sart out with a group of 6 or more fish , from this a pair shoud form , when a pair has formed it is advisable to swiftly remove all other fish from the aquarium , gachua are mouthbrooders in the male sex , and take excelant care of there young , one a a very few channa that will breed in tanks without plant cover , breeding has triggered by long periods without water change then a large change with fresh cooler water seems to initiate a spawning responce .

aquarium setup : the aquarium should be well planted with open areas to swim in . make sure hiding places are provided . all snakeheads breath air and can suffocate if they are prevented from reaching the surface to breath . a secure top should be in place as they are excellent jumpers . channa bleheri are excellent escape artists and can escape from the very smallest of holes . do not underestimate their escaping abilities . they can survive for sometime out of water as long as their lungs don & # 8217 ; t dry out but the impact from the height of the tank to the floor may cause injury they cannot recover from .

mixes quite well with other fish as long as its basic needs are catered for , avoid overly aggresive fish and fish small enough to be seen as food , fish that have been tried and tested include angles , rainbow fish and some of the more docile cichlids , please bare in mind that if you keep this fish with other the chance of breeding will be greatly reduced as the gachua sometimes do not see the other tank inhabitants as a threat and any fry are swiftly eaten by other tank mates , avoid useing plecos that are easly bred because if they breed the channa will eat the babies and there bristles can get stuck in the channas mouth .

remains the single most sought after channa available in the hobby , there is still only a few in captivity , pairs being even rarer with only one confirmed pair and another pair rummored to exsist . the price of this fish varies greatly depending on supply and demand , i have seen for sale at £5000 for a pair down to £600 for a single fish , the average price for a single fish is between £2000 and £2500 , no doubt now that we know where about to look for theese fish more and more will become available and prices will hopefully fall ( anyone remember the days when red tailed catfish fetched over £400 ? , yes iam showing my age lol )

snakeheads are oddball fish equipped with air - breathing organs , thus able to breath air from the surface of the water . some species remain relatively small , but some get very large ; the c . paradalis holotype measured only 13cm ( 5 inches ) , but it likely has an adult size circa 25cm ( 10 inches ) . all channa are territorial and prolific predators , so they can not be kept with fish that will are small enough to eat ( ideally kept with fish no smaller than half its size ) . more importantly , they are illegal to acquire , import or trade across state lines in the united states because the entire genus is recognized by the us fish and wildlife department as a highly invasive fish .

channa mereya is soul of ae dil hai mushkil music album . here is the full video of karan johar ' s favorite song in the album , the lyrics are given by amitabh bhattacharya , music by pritam and sung by arijit singh join the conversation - # channamereya music - pritam lyrics - amitabh bhattacharya singer - arijit singh sound design - sunny m . r , dj phukan music programmers - sunny m . r . , arijit singh mix & master - shadab rayeen @ newedge assistant - abhishek sortey recording engineers - ashwin kulkarni , himanshu shirlekar , kaushik das vocal conductor - akashdeep sengupta & kaushik das production manager - supriti banerjee musicians accoustic guitar - roland electric & bass guitar - roland & amandeep dholak - iqbal azad , sanjiv sen sarangi - ghulam ali khan shehnai - omkar dhumal backing vocals - keshia braganza , gwen dias banner - dharma productions and fox star studios audio on sony music entertainment india pvt . ltd ( c ) 2017 sony music entertainment india pvt . ltd . subscribe : vevo - urltoken . . . like us : : facebook : urltoken follow us : twitter : urltoken g + : urltoken

scientific name : channa stewartii common name : golden snakehead assamese snakehead maximum size : 30cm approx 11inches although varients reported larger origin : endemic to brahmaputra ( upper , middle , lower ) river basin of india and bangladesh , ganges river basin from southern nepal southeastward . in southern nepal , it occurs in the kamala , bagmati , koshi , gandaki , and karnali river basins introduced range : not known at this point temperament : often sited as one of the more aggresive snakeheads , they belong to the same group as aurantimaculata and barca and have the same sort of temperament , company : as a sub - tropical species tankmates should be chosen to suit , if this fish takes a dislike to any tankmate it will swiftly kill them , even its own kind are not tolerated very well , and this fish is probably best left to the more experianced channa keeper in a well though out species tank water parameters : temperature 18 - 24c ranges from warm temperate to sub - tropical ; ph 6 - 7 . 5 feeding : this snakehead will accept all the usual fare , feeds well on insects worms , frozen foods , market shrimp and prawn also bits of fish breeding : start out with small group and allow them to chose there own pair , this fish is mouthbrooder in the male sex , they are very good parents and fry should be left with parent until upto 10cm in lenght tank : even though this is a dwarf species you can not get away with a small tank , in small tanks they will fight constantly and that will result in many deaths , as always floating cover is needed to feel secure and the tank should contain many hiding places and be well planted , this is another species that really does prefer older tank water and live plant will help keep nitrates under control in such tanks aswell as providing much needed cover and hiding spots for the fish and breaking up the line of sight notes : this fish is offered from time to time in the more specialised stores and from time to time on order lists , although they have become harder to obtain in recent years , because of the colouring of this fish and the relative small size , especially of some of the newer varients , this fish often comands a high price .

freshwater snakehead fishes ( channidae ) provide an interesting target for phylogenetic analysis for the following reasons , their unusual biology , potential for cryptic diversity and availability of a good fossil record . here , a multi - locus molecular phylogeny was constructed and calibrated using two fossil dates to estimate divergence times within the family . sampling aimed to explore interspecific divergence of channa species across southeast asia and intra - specific variation where species possessed natural geographical ranges that were extensive . results contradict divergence times estimated previously independently from single locus mitochondrial data or the fossil record and suggest that after divergence from african taxa 40–50 ma , evolution of asian snakeheads has been heavily influenced by multiple broad scale dispersal events across india and southeast asia . a similar pattern of divergence within multiple clades suggests that west–east dispersal was limited for many taxa during the miocene . deep intra - specific divergence was inferred for c . striata , indicating that long historical periods of isolation ( ∼8 ma ) have not resulted in the evolution of reproductive isolation within this species . results support suggestions that c . marulia like fishes in northern cambodia may constitute an undescribed species , and that indian c . diplogramma warrants taxonomic recognition as being distinct from southeast asian c . micropeltes , with the two taxa last sharing a common ancestor in the mid - to late - miocene .

sing along to the soulful channa mereya . lyrics have been beautifully crafted by amitabh bhattacharya and the song has been brought to life by none other than pritam . arijit singh has voiced the track and the video stars ranbir kapoor and anushka sharma . " ae dil hai mushkil " is a story about unrequited love . the journey of three characters - ayan ( ranbir ) , alizeh ( anushka ) & saba ( aishwarya ) written & directed by karan johar releasing this diwali , on 28th october , 2016 hear it on saavn - urltoken join the conversation - # channamereya music - pritam lyrics - amitabh bhattacharya singer - arijit singh sound design - sunny m . r , dj phukan music programmers - sunny m . r . , arijit singh mix & master - shadab rayeen @ newedge assistant - abhishek sortey recording engineers - ashwin kulkarni , himanshu shirlekar , kaushik das vocal conductor - akashdeep sengupta & kaushik das production manager - supriti banerjee musicians accoustic guitar - roland electric & bass guitar - roland & amandeep dholak - iqbal azad , sanjiv sen sarangi - ghulam ali khan shehnai - omkar dhumal backing vocals - keshia braganza , gwen dias banner - dharma productions and fox star studios audio on sony music entertainment india pvt . ltd . ( c ) 2016 sony music entertainment india pvt . ltd . subscribe : vevo - urltoken like us : facebook : urltoken follow us : twitter : urltoken g + : urltoken

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doctoring up store - bought garam masala with additional spices produces a flavor that ' s both complex and suited to the dish .

grinding the garlic in lemon juice helps prevent it from turning too sharp and pungent , while still allowing its aroma to shine .

combine garlic , ginger , chilies , 1 tablespoon lemon juice , and 1 / 2 teaspoon kosher salt in a mortar and pestle or in the small work bowl of a food processor and pound or process until a fine paste is produced . set aside .

heat oil or ghee in a large saucepan or dutch oven over medium - high heat until shimmering . all at once , add mustard seed and cumin . they will sputter and spit for a few seconds . as soon as they are aromatic ( about 15 seconds ) , add onion all at once , along with baking soda . cook , stirring frequently , until onions start to leave a brown coating on bottom of pan , 3 to 4 minutes . add 1 tablespoon water , scrape up browned bits from pan , and continue cooking . repeat this process until onions are a deep brown , about 10 minutes total .

immediately add garlic / ginger / chili paste all at once and stir to combine . add coriander , black pepper , turmeric , and 1 teaspoon garam masala . stir until fragrant , about 30 seconds . add tomatoes and crush them using a whisk or potato masher . add drained , rinsed chickpeas and cilantro , reserving a little cilantro for garnish . add 1 / 2 cup water .

bring to a simmer , cover with lid slightly cracked , and reduce heat to maintain a gentle bubbling . cook , stirring occasionally , until liquid has reduced into a thick stew and spices have melded , about 30 minutes .

stir in remaining garam masala and lemon juice . season to taste with salt . serve with rice and / or naan , sprinkling additional cilantro on top .

j . kenji lópez - alt is the chief culinary advisor of serious eats , and author of the james beard award - nominated column the food lab , where he unravels the science of home cooking . a restaurant - trained chef and former editor at cook ' s illustrated magazine , his first book , the food lab : better home cooking through science is a new york times best - seller , the recipient of a james beard award , and was named cookbook of the year in 2015 by the international association of culinary professionals .

he ' s currently raising a daughter by day , writing his second book by night ( now with 10 % more science ! ) , and is working on wursthall , a beer hall in downtown san mateo which will be open by the end of 2017 .

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i love indian food . i had it for the first time when i was in culinary school , living in orlando , and i’ve been rather obsessed ever since . for some reason ( like most things ) indian food never tastes as good when you make it yourself . i see that as a challenge .

first , heat up about two tbsp of butter in your cast iron skillet .

yes , butter . don’t try to substitute this out because its crucial to the finished product . i’m watching you .

toss well so the onions are thoroughly coated with the good stuff . your heat should be at medium right now .

and then add about three tbsp of tomato paste . i have a secret when it comes to tomato paste . i freeze it .

i dare you to show me a person who uses the whole can of tomato paste in any one recipe that they make . usually they use about two or three tablespoons and the rest goes in the trash . my method is to scoop the extra paste from the can into a little plastic baggie and then freeze . when you need a tablespoon just break off what you need ( it melts quickly ) and throw it in frozen to your recipe . bang !

now i need to talk for a second about this step because if the onions were number one most crucial , the tomato paste is a close second . this is the base of all the flavor for the whole dish right now and most people mess it up . but not you because in a second you will be a pince champ ( pronounced pinc - ay ) . all pince really means is to cook the tomato paste down , thus intensifying the flavors immensely . no pince = bland and boring . this is important .

once you add the tomato paste to the pan , stir so that all the onions are coated well .

flatten down everything on the bottom of the pan , crank the heat to more of a high / medium and set away . that’s right , you heard me , step away from the stove . to properly pince means you need to let the tomato paste cook and brown up a bit . this is going to burn off all the sugar in the tomato and leave you with a really intense delicious flavor .

after a few minutes a crust will start to appear on the bottom of your pan . no , you did not burn anything . you did good ! also , it will start to smell like pizza . there’s just no other way i can describe this . you’ll know what i mean when you do it .

mine turned out super duper extreme spicy because i used 1 / 2 tsp cayenne . i don’t recommend this if you are sane , which clearly i am not . i will probably stir some plain yogurt in it before i serve it tonight or else i might not make it .

in a large cast iron skillet , heat the butter . once melted , add the onions and cook for about 15 minutes on medium low heat , or until golden brown .

once the onions have caramelized , add the garlic , ginger and jalapeno and stir well . cook for about two minutes or until it starts to smell like heaven on earth .

add the tomato paste and pince , using above photos as an example . this is very important and if you don’t do it right your dish is pretty much doomed . no pressure .

add the coriander , cumin , cayenne and tumeric and stir well . then add the diced tomatoes , chickpeas and garam masala .

cook for about five minutes or until the chickpeas have heated through . finish with a squeeze of lemon and top with plain yogurt and cilantro if desired !

i don’t use tomato paste but i do use a few more spices so the flavour probably evens out somewhere in the middle .

mine is always spicy to the extreme as well : i don’t seed my jalapenos . because i am mental .

i’ve always wanted to make indian food at home but have been scared ! this post definitely encouraged me .

homemade indian is always so much better if you use whole spices ( whole coriander and cumin seeds , etc ) , toast them first , then grind them yourself . i know it’s kind of a pain and more time consuming , but it is that much more delicious . also , i add my spices in with my onions which makes it that much more fragrant . and if you love the heat , which i know you do , use whole chiles ! so spicy , so delicious .

this is great ! i had one bad experience with indian food when i was trying to be brave ( and at the time i wasn’t a vegetarian ) and open my taste buds a little bit and i have been scared ever since . however , since discovering food blogs it seems like you can find good , healthy , vegetarian options . i have seen this on other food blogs before but always from a restaurant so thanks for doing a homemade version ! i will for sure try this soon !

thank you for this wonderful step by step recipe post . i can not wait to try it at home ! !

looks delicious and i totally agree about the caramelization of the onions . gives it so much flavor !

yum – thanks for the recipe and the tips . also great idea re : the tomato paste ! ! clever ! ! ! i hope to try this recipe soon !

did you love it ? it looks so good . i , too , am obsessed with indian food . my kids and i made naan the other day and it was pretty good , but not as good as the naan from my fave restaurant . i’m definitely going to try this recipe . thanks so much ! 🙂

yum i have actually been looking for this exact recipe for some time now ! & your technique tips are great because otherwise i would be clueless ! however , i do have a question . you say to use butter , but is the final product different if you use oil instead ? i am really not a butter fan ( i know , crazy ! ) so i never have it in my house . thanks ! 🙂

one word : ghee . it’s not indian food unless it’s made with ghee .

or if you can’t find ghee , clarified butter… also , if you want to go the ghee way , for vegetarians / vegans you can get vegetable based ghee , but i know many places in india i’ve visited use oil instead . but they also fry the spices in with the onions to get them really aromatic 😉

yep , i agree on the frying of spices in the pan with the onions . or even better , before anything else goes in , you “toast” the spices in the pan . it really heightens and deepens the flavor . i didn’t know there was vegetarian ghee - i have to check that out !

oh my dear goodness…i realize it’s not the most profound thing ever done , but i still think you are a genius for freezing tomato paste . seriously . i guarantee you no one has ever used the full can in a recipe . and then it sits , lonely and most likely rotting , in your fridge…or the trash can . i freeze just about everything else to buy myself time…why have i never frozen tomato paste ! ? ahhhhhhh thank you .

awesome , jenna ! i will have my own kitchen soon , and i totally plan on making this – and your turkey chili ! thanks for the great recipes . 🙂

when i moved into my last apartment , what i missed the most was not the dishwasher ( i lived alone ) but the disposal . those things are great !

this looks really good , i love indian food and keep wanting to make it myself , maybe this weekend ? check your grocery store . i keep tomato paste in a tube . it’s great for using a little bit . the only thing i ever use a whole can for is my tomato sauce , otherwise , it goes to waste , which is why i keep a tube on hand .

this looks so good ! ! i love indian food , but ive never considered making it from scratch . it always seemed too hard ! i usually buy some type of pre mixed spice packet .

love the step by step with pix . that will be fun when later do as video , too . both a great idea . thanks for the recipe , which sounds very healthy . freezing the tomato paste a terrific idea . will make tomorrow night as went for a gonzo walk / hike around carmel and found a homemade / gourmet noodle shop…so making a pasta recipe they suggested tonight . both sound yum .

i agree that olive , canola oil or even earth balance make good substitutes if you don’t do dairy , butter , animal products , etc . !

cooking lesson # 3… . son loves indian food , he will be so proud of my cooking talents on this one , lol… . .

what a great walk - through for this lovely indian dish . totally making this soon . 😀

ooh , i’ve wanted to try this recipe for such a long time and this is probably the most straightforward and simple - to - follow version i’ve seen . i’m saving this for a great day of cooking !

i also find it funny that i have almost all of the exact spices you used in the same brands and everything , haha .

and i like to freeze my tomato paste in an ice cube tray in 1 tbsp servings and then pop them out and put them in a bag , that way they’re little pre - measured cubes that work well in recipes . 🙂

amote ` tomato paste in a tube will last forever in your refridge ! you can get this at any grocery store . use what you need and refridge the rest 🙂

i really like the tip on how to keep the tomato paste ! i always hate to waste it and have tried to put it in tubberware but it always goes bad . so i will def be fallowing your tip from no on !

thanks for posting this . i can’t wait to see more of these in the future . unfortunately , i can’t get a lot of these ingredients in japan . next time !

i love this little series . i’ve never had indian food but definitely want some and may try this recipe . keep them coming ! 🙂

sweeeeet ! thanks so much for the step by step ; i’ve been wanting to delve into making my own indian food , but sadly i was scared . and freezing tomato paste ? why didn’t my pea sized brain think of that ?

thanks for this ! i looooove indian food ( but i have to admit that the naan is a big part of that love affair ! ) and agree , it is never as good at home…i look forward to trying this recipe out with your tips . i’ve never even heard of a “pince” so perhaps that has been the missing ingredient in my recipes , since pretty much all indian includes tomato paste !

i admit ive always been nervous about making indian food because i hate curry , but i have to admit , this looks awesome . your instructions are great , and this will definitely be making an appearance !

i’ve never tried any time of indian food before , but i’m really interested and i totally want to make this . is it a one dish wonder , or do you serve it with some sort of side ?

you could take pictures of an old banana and a roll of foil and tell a story about how you once climbed a tree and i’d probably still find it interesting . everything you make looks ballin outta control . i am inspired to whip up some indian and i thank you very kindly .

thank you for sharing again ! i am so happy . your recipe is the best .

mmm , that looks so good . totally craving indian now . i don’t eat it enough , but my tummy is always happy when i do !

yum ! ! i am hungry right now and these pics and descriptions just made my tummy growl ! haha ! i have to try this recipe for sure . i love ginger . i am off to find something to eat that tastes half as good as your meal looks ! 🙂

hey jenna – love the blog . real quick – i’m indian , and have been around true indian cooking my entire life and we never use butter ! ! always oil , and always a little ! butter is a no no , unless you own your own restaurant where everything is packed full of calories and fat !

this is like taking lessons from the master chef . i have most of those ingredients already . i just need to buy some of the spices .

great that you’re getting all settled into your new place ! i’m impressed you have a recipe up so quickly…and one so thorough at that ! i’ve never had indian food…never had the opportunity or knew where to start . this recipe sounds doable and delicious ! i’m bookmarking it now . thanks for sharing ! !

i love this “what’s cooking tonight” series . it’s very informative and i appreciate all the details and pictures . i think i prefer photo to video . keep it up !

i really love these how - to posts ! your chana masala looks delicious .

it looks soooo delicious . i love indian food but find it very intimidating to make at home . this recipe seems doable and i love your detailed step by step directions . thanks .

looks fantastic . and with your instructions , doable even for a non - cook like me . i think i’ll give it a try . thanks so much !

i’ve never had indian food , but this recipe intrigues me . i go back and forth on vegetarianism — i suppose that makes me a flexitarian , but why impose labels ? this non - meat recipe sounds easy enough to throw together and is healthy too . even if i use real butter , we’re talking about 2 tablespoons distributed through a dish that probable makes six servings . how many servings does this make ? i suppose the final product freezes well too ?

this is such a great post ! you’re pictures came out so pretty and i love the narrative that you added with the instructions . maybe this will finally convince to like chickpeas in non - hummus form !

i love indian food too and i can never get it to taste as good at home . thanks for the recipe , i’ll have to give it a shot 🙂

this . looks . amazing ! i have always wanted to attempt both indian and thai recipes at home…but haven’t out of fear of completely butchering the amazing balance of flavors that those cultures achieve . mmmm . this looks amazing – i’m totally saving this recipe ! !

ooh ! i have been wanting to learn to make some indian food ! this is perfect . i am excited to try this . great post : - ) .

love your step by step posts . know what else i love ? the fact that i’ll be freezing tomato paste from now on . genius !

i freeze my tomato paste too ! love that . and you know what is even better ? i am currently living in malta ( south of sicily ) w / my in - laws and they sell tomato paste by the tube ( like a tube of toothpaste ) . it’s awesome b / c you just squirt out what you need !

thank you so much for the recent tutorials ! i love this addition to the blog .

bravo . i had not really been enjoying some of the posts recently , but this one made up for it . i really like the step - by - step instructions . indian and thai food are definitely types of cuisine that i have never been able to duplicate at home . i am looking forward to trying this one . thanks !

this sounds sooo good , jenna ! i’m going to have to make this . and thanks for the tip about the tomato paste…i always hate throwing away a whole can of it when i only use a tablespoon . i don’t know why i never thought of freezing it .

woohoo ~ this is definetely going to be a weekend meal . i didn’t know you posted this . i’m glad i went back through your posts to find the banana pancake recipe ( which is also on the weekend menu ) on which i stumbled across this one . and i like your new “what’s cooking tonight” series . cheers !

i love these posts ! cooking is so intimidating to me , so i greatly appreciate the step - by - step breakdown . thanks jenna 🙂

this is so good ! ! ! i just made it and i will be making it again and again ! thank you for the detailed instructions… . . as i have never cooked this before and it really helped !

i will definitely be making this next week ! your turkey chilli was the best turkey chilli i’ve ever made , even my fussy fiancé liked it which is saying something , haha .

i’ve never tried making indian food before but i do think it’s delicious . it just seems so daunting but this makes it seem so much easier . thanks jenna !

i love your new cooking series – fun ! i used to always freeze my tomato paste until i discovered that whole foods sells tubes of it that you can keep in the fridge ( just like on food network ! ) you just squeeze as much as you need and keep in in the fridge . the best part – they are only $ 0 . 99 each ! ! ! check them out 🙂

thank you so much for this post . i love indian food and have always been terribly disappointed when i’ve tried to make it at home . i followed your lead last night and we had a delicious meal at my house . the detailed instructions and images really helped . i look fwd to seeing more of these kinds of recipes on your blog . now i know i can cook indian food at home . thanks again !

i made this tonight and it was awesome ! my first attempt at indian , too . thanks !

i finally got around to making this . thank you ! the pictures really help those of us who haven’t been to culinary school understand thinks like “carmelize” or “pince . ” your blog makes recipes so easy to get right instead of just crossing your fingers !

i love the website - i first saw it yesterday , and i already have half a dozen recipes i must try .

this looks delicious , but as much as i try to like chickpeas , i just can’t . obviously it’ll be a different dish without chickpeas , but does anyone have any substitutes for them ? i would love to try these flavors without chickpeas .

jenna – someone in our household ( not mentioning any names but it’s not me – your dad will know who it is ) can’t eat many onions . i can get away with sneaking a few into recipes but it looks like onions are an important part of this recipe . will it turn out bad if i don’t use as many ? ? ? thanks – can’t wait to try this one !

awww i was totally going to swap out the butter since my body can’t digest it , but you caught me ! i’ll just keep drooling over the pictures instead . 🙂

i made this tonight and it was amazing ! had to sub the tomato paste for tomato sauce but it still came out so so tasty . thank you for the step by step instructions !

i make chana masala at home all the time , too – it’s such an easy “pantry meal” . i use a higher tomato to chickpea ratio though , mainly to up the veggie ( erm , fruit ) content and i like it soupier . plus more spices instead of a jalapeno since i often make this when there’s not much fresh stuff in the fridge ( hence , no jalapenos ) .

thank you so much for this recipe ! ! ! i made it for dinner tonight and my boyfriend and i loved it ! it will definitely become a staple around here .

i made this recipe for the second time tonight and loved it again ! i’m a novice when it comes to cooking but i could definitely handle this . it came out great and i’ll have some fabulous take - to - work lunches this week ! thanks so much for sharing .

i would recommend adding a pinch of sugar or tamarind as well to balance the acidity from the tomatoes .

your recipes are extremely entertaining and the step by step photos are so helpful ! i always wish more cookbooks had those so i knew what my progress was like as i struggle through . love your blog !

dear jenna , i love , love you but sometimes you forget to tell me when to add ingredients , like sea salt in this case . i actually make your recipes , so i hope you will comment !

thanks for the recipe , jenna ! i’m always looking for good vegetarian recipes with protein . keep up the great work ! 🙂

i didn’t even put any cayenne , just the jalapeno was spicy enough for me . and i didn’t have any plain yogurt but i stirred in cottage cheese instead . very good !

love indian food , but i’ve never made it myself . that is , until tonight . this was so good ! and now that i have the spices , i’ll have to make it again . ( after reading other people’s comments , i want to try mixing spices in with the onions . ) and after making this , i totally get what you’re saying about the dish smelling like pizza after pinceing !

i love this dish . i made it a couple of months ago and haven’t been able to stop thinking about it… and tonight i’m going to make it for a vegetarian friendly dinner party i’m making . it’s by far the best chickpea recipe i’ve ever made . thanks ! !

recipe looks great ! i found tomato paste in a tube in my local ‘designer’ market… . sure beats the can !

i have now made this twice , and i can officially say that i’m obsessed . i blogged about it once too : urltoken

i’m eating this right now 🙂 it was my first ever attempt at homemade indian and it will be in my rotation now ! thanks .

i love the idea of freezing the tomato paste ! i am guilty of throwing away so many cans . i’ve been meaning to find the tube of paste that keeps it fresh and you can squeeze but i always seem to forget . this is much easier . thank you !


manduca pellenia is a moth of the family sphingidae .

it is known from mexico , belize , guatemala , nicaragua , costa rica , panama , colombia and ecuador .

the wingspan is 107 – 126 mm .

the underside of the abdomen is shaded with brown scales , especially in the male .

there are heavy , discal , black patches found on the forewing upperside with , forming a band .

there is probably one generation per year in costa rica with adults on wing from september to november .

they feed on flower nectar .

the larvae feed on solanum hayesii and cestrum megalophyllum .

manduca pellenia

manduca pellenia <EOT> manduca pellenia ( herrich - schäffer , 1854 ) = pellenia ( herrich - schäffer , 1854 ) .

manduca pellenia , female , upperside . guatemala , izabal dpt . , morales sierra de caral , finca firmeza

manduca pellenia , female , underside . guatemala , izabal dpt . , morales sierra de caral , finca firmeza

transferred to manduca by d ' abrera , [ 1987 ] , sphingidae mundi : 26 .

family : sphingidae , latreille , 1802 subfamily : sphinginae , latreille , [ 1802 ] tribe : sphingini , latreille , 1802 genus : manduca hubner , 1807 . . . . . . . . . . . species : pellenia herrich - schaffer , 1854

i believe the specimen to the right from yasuni , ecuador , september 7 , 2002 - 2 : 06 am , courtesy of steve graser is m . pellenia , but it could also be m . scutata scutata .

antenna almost as stout as in manduca sexta . abdomen underside shaded with brown scales , especially in the male . foretarsus with 1st segment externally with 4 or 5 moderately long spines and numerous small ones above them . no pulvillus . forewing upperside with discal , black , pubescent patches heavy , forming a band that is strongly angled near vein m3 ; the oblique , black apical line and the posterior part of the black postdiscal line both very heavy ; submarginal zigzag line creamy buff rather than white ; the cells between veins m3 and cup more or less russet between the discal band and postdiscal line . cate

( wing span : ( 107 - 126 mm ) ) , flies in " tropical america " , given as the specimen type locality . the moth can be found in

in costa rica there is probably only one generation annually with moths on the wing in from september until november .

females call in the males with a pheromone released from a gland at the tip of the abdomen . adults nectar at flowers .

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june 1 , 2015 , 1675m , 109mm , courtesy of terry stoddard , id by bill oehlke .

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( bopisduval 1875 ) wingspan 135 - 140mm . please choose from drop tab .

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