1. Several recipes call for cooking with spices, then removing the spices before serving. The best way to do this is to use a spice bag, a small cheesecloth pouch into which you can put all the spices, and which you can remove from the pan when it's time to remove the spices. You can click here for an example of how to make a spice bag.
2. Some spices are rather exotic, and may not be readily available. Omit these, or find a reasonable substitute if you can.
3. You will need a grinder for several of the dishes, to grind spices or nuts for example. I use an electric coffee grinder, but be careful when grinding nuts as they can make a moist paste which will clog the blades. If the grinder won't turn, it's probably because it's overloaded or the blades are gummed with nut paste. Clean it out, check it works and continue on.
4. Some recipes call for chili peppers. Mexican jalapeno peppers have a different taste from Indian or Thai peppers. Try to avoid using jalapenos. For a milder dish, add the peppers whole and remove them before the end of the cooking time; the longer a pepper stays in the dish, the hotter it will be. Deseeding peppers also helps reduce their heat.
5. Vegetable oil and ghee are interchangeable for cooking. Ghee is a nutty form of clarified butter, which keeps well and won't burn at high temperatures. To make your own, melt 8oz of unsalted butter over a low-medium heat until all the water has evaporated. The ghee will be nuttier-flavored the longer it remains on the heat. Separate the solids from the clear liquid and discard them. The remaining golden liquid is ghee. It is best just before it begins to darken to a brownish color. If it does turn brown, it is still good. You can use ghee or regular butter for spreading on naan bread, chapatis etc.
6. Real basmati rice is expensive, but lasts a long time, as only a little is used to go a long way. For example, the basmati rice with peas dish uses 1 cup of rice to serve 6 people. Soak and rinse the rice before use to remove excess starch.
7. Plain yogurt is used a lot in Indian cooking. It adds a creamy texture to curries. Always lightly whisk yogurt before use to smooth out its consistency as it has a tendency to separate when unused for a while. Yogurt will curdle quickly when heated, and needs to be stirred in well when added to a dish to prevent this. You can thicken the yogurt for a creamier result by draining it before use. Place a coffee filter or a piece of cheesecloth in a sieve, add the yogurt and let it drip into a bowl. Place in the refrigerator to drain overnight.
Monday, May 14, 2012
Saturday, May 12, 2012
Fresh Cilantro Relish
Serves 4-6
Ingredients
3 cups fresh cilantro leaves
1 onion, chopped
1 clove garlic, chopped
1/2 fresh hot green chili pepper, chopped
1 tsp salt
2 tsp sugar
2 tsp freshly squeezed lemon juice
Directions
In a blender or food processor, blend all the ingredients with 1/2 cup water to form a paste. Adjust seasoning to taste.
Serve chilled, as a chutney or dip.
Ingredients
3 cups fresh cilantro leaves
1 onion, chopped
1 clove garlic, chopped
1/2 fresh hot green chili pepper, chopped
1 tsp salt
2 tsp sugar
2 tsp freshly squeezed lemon juice
Directions
In a blender or food processor, blend all the ingredients with 1/2 cup water to form a paste. Adjust seasoning to taste.
Serve chilled, as a chutney or dip.
Lassi (smoothie)
Lassi is a yogurt-based drink, like a smoothie. It can be made with almost any fruit or even nuts as its flavoring. The basic premise is that you will need 3 cups of liquid. For a flavoring that's dry, e.g., pistachios, use 3 cups of yogurt. For a moister flavoring, e.g., mango, use 1 cup yogurt, 1 cup milk, and the pulverized mango flesh will provide the rest. For an orange lassi, use 2 cups yogurt and juice from the orange. Adjust as needed.
Serves 4
Ingredients
Pistachio Lassi
--------------
3/4 cup pistachios, plus extra for garnish
3 cups plain yogurt
1/2 cup very fine sugar
handful of ice cubes
Mango Lassi
------------
Flesh of 2 mangoes
1 cup plain yogurt
1 cup milk
1/2 cup very fine sugar
handful of ice cubes
Orange Lassi
------------
2 oranges, peeled
2 cups plain yogurt
1/2 cup very fine sugar (may need more, to taste)
handful of ice cubes
Directions
If using pistachios, grind them first in a blender. For mangoes, remove the flesh from the stone. For oranges, remove the peel.
All all the ingredients and blend until fully mixed.
Pour into tall glasses and serve immediately.
Serves 4
Ingredients
Pistachio Lassi
--------------
3/4 cup pistachios, plus extra for garnish
3 cups plain yogurt
1/2 cup very fine sugar
handful of ice cubes
Mango Lassi
------------
Flesh of 2 mangoes
1 cup plain yogurt
1 cup milk
1/2 cup very fine sugar
handful of ice cubes
Orange Lassi
------------
2 oranges, peeled
2 cups plain yogurt
1/2 cup very fine sugar (may need more, to taste)
handful of ice cubes
Directions
If using pistachios, grind them first in a blender. For mangoes, remove the flesh from the stone. For oranges, remove the peel.
All all the ingredients and blend until fully mixed.
Pour into tall glasses and serve immediately.
Butter Chicken
Serves 6-8
Ingredients
Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
1 cinnamon stick
2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground chili powder
1 tsp ground cumin
2 tsp fresh ginger, grated
2 cloves garlic, crushed
1 3/4 lb skinless chicken breast or thighs, cut into bite-sized pieces
1/2 cup cashews, finely ground
2 tbsp vegetable oil
2 onions, sliced
1 tsp ground paprika
14oz can crushed tomatoes
1/4 cup raw cashews
2 tbsp fresh cilantro, chopped
3 tbsp cream
salt
toasted cashews, for garnish
Directions
Put the cardamom pods and cinnamon stick into the spice bag. Set aside.
Combine yogurt, garam masala, turmeric, chili powder and cumin in a bowl with the ginger and garlic. Add the chicken pieces, mix well to coat with the flavorings, and set aside.
Grind 1/2 cup raw cashews in a food processor or blender (I use a coffee grinder). Transfer to a small bowl and mix into a smooth paste, adding warm water 1 tsp at a time. Set aside.
Heat the vegetable oil in a large heavy-based saucepan over medium heat and cook the onions, with the spice bag, for 3-4 mins until the onions soften. Reduce heat, add chicken pieces and their marinade, plus the paprika, tomatoes, cashew paste and whole cashews. Bring to a boil, then reduce heat and simmer 30 mins or more, until the chicken is cooked. Remove spice bag.
Add the fresh cilantro and cream to the pan, with salt to taste, and warm through. Garnish with toasted cashews before serving.
Ingredients
Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
1 cinnamon stick
2/3 cup plain yogurt
2 tsp garam masala
1 tsp ground turmeric
1/2 tsp ground chili powder
1 tsp ground cumin
2 tsp fresh ginger, grated
2 cloves garlic, crushed
1 3/4 lb skinless chicken breast or thighs, cut into bite-sized pieces
1/2 cup cashews, finely ground
2 tbsp vegetable oil
2 onions, sliced
1 tsp ground paprika
14oz can crushed tomatoes
1/4 cup raw cashews
2 tbsp fresh cilantro, chopped
3 tbsp cream
salt
toasted cashews, for garnish
Directions
Put the cardamom pods and cinnamon stick into the spice bag. Set aside.
Combine yogurt, garam masala, turmeric, chili powder and cumin in a bowl with the ginger and garlic. Add the chicken pieces, mix well to coat with the flavorings, and set aside.
Grind 1/2 cup raw cashews in a food processor or blender (I use a coffee grinder). Transfer to a small bowl and mix into a smooth paste, adding warm water 1 tsp at a time. Set aside.
Heat the vegetable oil in a large heavy-based saucepan over medium heat and cook the onions, with the spice bag, for 3-4 mins until the onions soften. Reduce heat, add chicken pieces and their marinade, plus the paprika, tomatoes, cashew paste and whole cashews. Bring to a boil, then reduce heat and simmer 30 mins or more, until the chicken is cooked. Remove spice bag.
Add the fresh cilantro and cream to the pan, with salt to taste, and warm through. Garnish with toasted cashews before serving.
Vegetable Curry
Serves 4
Ingredients
1/2 cup unsalted peanuts
2 tbsp vegetable oil
2 potatoes, peeled and chopped
1 onion, chopped
2 carrots, diced
1 cup peas
1 cup small cauliflower florets
1 green bell pepper, chopped
1 tsp salt
1 1/2 tsp curry powder
1/2 cup plain yogurt, lightly whisked
1/2 cup tomato puree
Directions
Grind peanuts to a powder in a small grinder and set aside. Heat half the vegetable oil in a fry pan and fry the potatoes until golden brown, then set aside.
Heat the remaining vegetable oil in a wok or fry pan and stir-fry the onion until soft (about 5 mins). Add the carrots, peas, cauliflower and bell pepper, and stir-fry until vegetables are just tender, then add the fried potatoes. Add the salt and curry powder, and mix well.
Add yogurt to the pan, stir in, then add the tomato puree and ground peanuts and stir well. Cook, uncovered, for 5 mins or until the sauce thickens. Serve hot.
Ingredients
1/2 cup unsalted peanuts
2 tbsp vegetable oil
2 potatoes, peeled and chopped
1 onion, chopped
2 carrots, diced
1 cup peas
1 cup small cauliflower florets
1 green bell pepper, chopped
1 tsp salt
1 1/2 tsp curry powder
1/2 cup plain yogurt, lightly whisked
1/2 cup tomato puree
Directions
Grind peanuts to a powder in a small grinder and set aside. Heat half the vegetable oil in a fry pan and fry the potatoes until golden brown, then set aside.
Heat the remaining vegetable oil in a wok or fry pan and stir-fry the onion until soft (about 5 mins). Add the carrots, peas, cauliflower and bell pepper, and stir-fry until vegetables are just tender, then add the fried potatoes. Add the salt and curry powder, and mix well.
Add yogurt to the pan, stir in, then add the tomato puree and ground peanuts and stir well. Cook, uncovered, for 5 mins or until the sauce thickens. Serve hot.
Chapatis
Chapatis are a soft unleavened bread not unlike a tortilla.
Makes 16
Ingredients
14oz chapati flour (atta flour, see below)
1 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil
Directions
Atta flour is a whole grain flour that is finer in texture than Western whole grain flour. You can substitute a mixture of 2/3 whole wheat flour and 1/3 all-purpose flour.
Mix the sifted chapati flour, salt and sugar together in a large bowl. Add the vegetable oil and mix it into the flour. Gradually add enough water (about 1 cup) to make a firm dough, then knead for 4-5 mins. Place dough in a bowl and set aside for 30 mins.
Divide the dough into 16 golfball-sized balls, flatten into rounds with your hands, dust with a little extra flour, then roll out into 5" rounds. Heat a dry, heavy-based fry pan to hot and cook each chapati like a pancake - turn once when the underside is brown-flecked, remove when other side matches.
Keep the cooked chapatis warm while you cook the others. Brush with a little melted butter before serving, if you like.
Makes 16
Ingredients
14oz chapati flour (atta flour, see below)
1 tsp salt
1/2 tsp sugar
2 tbsp vegetable oil
Directions
Atta flour is a whole grain flour that is finer in texture than Western whole grain flour. You can substitute a mixture of 2/3 whole wheat flour and 1/3 all-purpose flour.
Mix the sifted chapati flour, salt and sugar together in a large bowl. Add the vegetable oil and mix it into the flour. Gradually add enough water (about 1 cup) to make a firm dough, then knead for 4-5 mins. Place dough in a bowl and set aside for 30 mins.
Divide the dough into 16 golfball-sized balls, flatten into rounds with your hands, dust with a little extra flour, then roll out into 5" rounds. Heat a dry, heavy-based fry pan to hot and cook each chapati like a pancake - turn once when the underside is brown-flecked, remove when other side matches.
Keep the cooked chapatis warm while you cook the others. Brush with a little melted butter before serving, if you like.
Samosas
Makes 10
Ingredients
Dough
2 cups all-purpose flour
3 tbsp chilled vegetable oil
pinch of salt
Filling
3 potatoes
2 tbsp vegetable oil
1 tsp cumin seeds
1 cup peas
1 tsp salt
1/2 tsp ground turmeric
1 tbsp fresh ginger, grated
1/2 tsp ground chili powder
Directions
To prepare the dough, mix together the sifted flour, salt and vegetable oil. Gradually add 1/2 cup water and knead into quite a firm dough (adding more flour if needed), then set aside while you prepare the filling.
For the filling, peel and cut the potatoes into very small cubes (just a little larger than peas). Boil the potatoes until tender, then drain them and set aside. Heat the vegetable oil in a large fry pan over medium heat, then saute the cumin seeds for 1 min. Add the potatoes and peas, stir everything well, add the salt and spices, and cook for a few mins. Set aside to cool.
A samosa is a dough pouch filled with the potatoes & peas mixture. The best shape for this is a pyramid. Prepare a paper template to help with rolling out the dough to the right shape. You want a parallelogram made up of 4 equilateral triangle in a row, each 2 1/2" on a side, e.g.,
Divide the dough into 10 pieces. Dust a piece lightly with flour, and roll it out into a parallelogram like the one pictured above. Connect and seal the two sides marked "a" which will create a pouch with a lid. Fill the pouch, close and seal the lid. Repeat for the remaining pieces of dough.
Heat the oil over medium heat in a wok or other pan suitable for deep-frying, and deep-fry the samosas in batches of three or four, turning to cook all sides until golden (about 5 minutes).
Drain on paper towels and serve hot with fresh cilantro relish (see elsewhere in the blog for this).
Ingredients
Dough
2 cups all-purpose flour
3 tbsp chilled vegetable oil
pinch of salt
Filling
3 potatoes
2 tbsp vegetable oil
1 tsp cumin seeds
1 cup peas
1 tsp salt
1/2 tsp ground turmeric
1 tbsp fresh ginger, grated
1/2 tsp ground chili powder
Directions
To prepare the dough, mix together the sifted flour, salt and vegetable oil. Gradually add 1/2 cup water and knead into quite a firm dough (adding more flour if needed), then set aside while you prepare the filling.
For the filling, peel and cut the potatoes into very small cubes (just a little larger than peas). Boil the potatoes until tender, then drain them and set aside. Heat the vegetable oil in a large fry pan over medium heat, then saute the cumin seeds for 1 min. Add the potatoes and peas, stir everything well, add the salt and spices, and cook for a few mins. Set aside to cool.
A samosa is a dough pouch filled with the potatoes & peas mixture. The best shape for this is a pyramid. Prepare a paper template to help with rolling out the dough to the right shape. You want a parallelogram made up of 4 equilateral triangle in a row, each 2 1/2" on a side, e.g.,
Divide the dough into 10 pieces. Dust a piece lightly with flour, and roll it out into a parallelogram like the one pictured above. Connect and seal the two sides marked "a" which will create a pouch with a lid. Fill the pouch, close and seal the lid. Repeat for the remaining pieces of dough.
Heat the oil over medium heat in a wok or other pan suitable for deep-frying, and deep-fry the samosas in batches of three or four, turning to cook all sides until golden (about 5 minutes).
Drain on paper towels and serve hot with fresh cilantro relish (see elsewhere in the blog for this).
Saturday, May 5, 2012
Naan Bread
Naan Bread
makes 12
Ingredients
17 oz self-rising flour
1/2 tsp salt
2 tbsp vegetable oil, plus extra for rolling dough
2 cups plain yogurt
2 tbsp melted butter
Directions
Sift the flour and salt into a bowl. Mix in the vegetable oil, then add the yogurt gradually and mix with your hands to make a soft dough. With oiled hands, form the dough into a large ball, return it to the bowl, cover with a damp kitchen towel and set aside in a warm place for 5-6 hours.
With oiled hands, divide dough into 12 balls. On a greased surface, roll out each ball to an oval about 5" long and 2" wide. (or squish it into shape & size with oiled hands).
Preheat broiler to high. Heat an ungreased fry pan, or crepe pan if you have one, over medium heat. Cook one side of the naan, one at a time, for about a minute in the pan. Once the underside is browned, flip the naan onto a cookie sheet, browned side up. When you have several naans on the cookie sheet, put them under the broiler for 1-2 mins until browned underneath. Brush each naan with melted butter and keep warm in a kitchen towel until ready to serve.
You can sprinkle the naan before grilling, with sesame seeds, chili flakes, onion seeds, fressh cilantro, whatever.
makes 12
Ingredients
17 oz self-rising flour
1/2 tsp salt
2 tbsp vegetable oil, plus extra for rolling dough
2 cups plain yogurt
2 tbsp melted butter
Directions
Sift the flour and salt into a bowl. Mix in the vegetable oil, then add the yogurt gradually and mix with your hands to make a soft dough. With oiled hands, form the dough into a large ball, return it to the bowl, cover with a damp kitchen towel and set aside in a warm place for 5-6 hours.
With oiled hands, divide dough into 12 balls. On a greased surface, roll out each ball to an oval about 5" long and 2" wide. (or squish it into shape & size with oiled hands).
Preheat broiler to high. Heat an ungreased fry pan, or crepe pan if you have one, over medium heat. Cook one side of the naan, one at a time, for about a minute in the pan. Once the underside is browned, flip the naan onto a cookie sheet, browned side up. When you have several naans on the cookie sheet, put them under the broiler for 1-2 mins until browned underneath. Brush each naan with melted butter and keep warm in a kitchen towel until ready to serve.
You can sprinkle the naan before grilling, with sesame seeds, chili flakes, onion seeds, fressh cilantro, whatever.
Basmati Rice with Peas
Basmati Rice with Peas
serves 4 - 6
Ingredients
1 cup basmati rice
Spice bag (click here for instructions on how to make one)
2 cloves
1 cinnamon stick
2 tbsp vegetable oil
1/2 tsp cumin seeds
1 small onion, sliced
2 cups peas (fresh or defrosted)
1 tsp salt
1/2 cup chopped toasted cashews for garnish
Directions
Place rice in a bowl, cover generously with cold water and soak for about 30 mins. Rinse and drain.
Put the cloves and cinnamon stick into the spice bag. Set aside.
In a heavy-based saucepan, heat the vegetable oil and fry the cumin seeds until they start to pop. Add onion and fry until golden, then add the spice bag, peas and drained rice, and stir well. Add salt and 2 cups water, cover and cook over low heat for 20 mins or until rice is tender. Remove spice bag.
Garnish with chopped cashews.
serves 4 - 6
Ingredients
1 cup basmati rice
Spice bag (click here for instructions on how to make one)
2 cloves
1 cinnamon stick
2 tbsp vegetable oil
1/2 tsp cumin seeds
1 small onion, sliced
2 cups peas (fresh or defrosted)
1 tsp salt
1/2 cup chopped toasted cashews for garnish
Directions
Place rice in a bowl, cover generously with cold water and soak for about 30 mins. Rinse and drain.
Put the cloves and cinnamon stick into the spice bag. Set aside.
In a heavy-based saucepan, heat the vegetable oil and fry the cumin seeds until they start to pop. Add onion and fry until golden, then add the spice bag, peas and drained rice, and stir well. Add salt and 2 cups water, cover and cook over low heat for 20 mins or until rice is tender. Remove spice bag.
Garnish with chopped cashews.
Onion Bhajis
Onion Bhaji
serves 6
Ingredients
1 egg
1 tbsp freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground chili powder
1/4 tsp asafoetida*
1 tsp garam masala
3/4 cup vegetable oil
2 onions, thinly sliced
1 cup fresh cilantro leaves, chopped
1/2 small fresh hot green chili pepper, deseeded and finely chopped
Directions
Whisk the egg, lemon juice and 2/3 cup cold water in a bowl.
Sift the flour, salt and spices into a separate bowl. Make a well in the center, pour in the egg mixture and mix it gradually into the flour, using a fork, until you have a thick batter.
Heat the vegetable oil to hot in a large fry pan or wok.
Stir the onions, cilantro and chopped green chili pepper into the batter. Carefully slide spoonfuls of the mixture into the hot oil, a few at a time, and cook for 4 minutes, turning frequently, until brown on all sides.
Drain bhajis on paper towels and serve immediately.
serves 6
Ingredients
1 egg
1 tbsp freshly squeezed lemon juice
1 1/4 cups all-purpose flour
1 tsp salt
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground chili powder
1/4 tsp asafoetida*
1 tsp garam masala
3/4 cup vegetable oil
2 onions, thinly sliced
1 cup fresh cilantro leaves, chopped
1/2 small fresh hot green chili pepper, deseeded and finely chopped
Directions
Whisk the egg, lemon juice and 2/3 cup cold water in a bowl.
Sift the flour, salt and spices into a separate bowl. Make a well in the center, pour in the egg mixture and mix it gradually into the flour, using a fork, until you have a thick batter.
Heat the vegetable oil to hot in a large fry pan or wok.
Stir the onions, cilantro and chopped green chili pepper into the batter. Carefully slide spoonfuls of the mixture into the hot oil, a few at a time, and cook for 4 minutes, turning frequently, until brown on all sides.
Drain bhajis on paper towels and serve immediately.
Chicken Biryani
Serves 4
Ingredients
Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
2 Indian bay leaves
1 cinnamon stick
3 cloves
2 cups basmati rice
1/2 cup vegetable oil
3 onions, thinly sliced
1 tsp grated fresh ginger
3 cloves garlic, crushed
18 oz boneless, skinless chicken breast, cut into 2" pieces
1/2 tsp ground turmeric
4 tomatoes, chopped
2/3 cup plain yogurt, lightly whisked
1/2 small fresh hot green chili pepper, chopped
1/2 tsp ground chili powder
juice of 1 lemon
1 tsp salt
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
Directions
Put the cardamom pods, bay leaves, cinnamon stick and cloves into the spice bag. Set aside.
Place rice in a bowl, cover with cold water and let stand for 30 mins. Drain rice, place in a large saucepan and add enough water to just cover. Bring to a boil and simmer for 5-7 mins then set aside, covered.
Heat the vegetable oil in a large fry pan and fry the onions, with the spice bag, until the onions are dark brown and crispy. Remove the spice bag. Remove the onions with a slotted spoon, and set aside.
Add ginger and garlic to the pan along with the chicken and turmeric, and stir-fry for a few mins until the chicken begins to brown. Remove pan from the heat, then add the tomatoes, yogurt, fresh green chili pepper and ground chili powder, lemon juice, salt, cilantro and mint leaves, plus half the fried onions.
Spread the parboiled rice evenly over the chicken mixture, scatter with the fried spices and the remaining fried onions. Cover, cook for 5 mins over high heat, then lower heat and simmer for another 5-10 mins. Check the liquid in the pan, and continue to cook until it has all been absorbed.
Stir the dish carefully, discard the whole spices and serve warm.
Ingredients
Spice bag (click here for instructions on how to make one)
3 green cardamom pods, lightly crushed
2 Indian bay leaves
1 cinnamon stick
3 cloves
2 cups basmati rice
1/2 cup vegetable oil
3 onions, thinly sliced
1 tsp grated fresh ginger
3 cloves garlic, crushed
18 oz boneless, skinless chicken breast, cut into 2" pieces
1/2 tsp ground turmeric
4 tomatoes, chopped
2/3 cup plain yogurt, lightly whisked
1/2 small fresh hot green chili pepper, chopped
1/2 tsp ground chili powder
juice of 1 lemon
1 tsp salt
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh mint leaves, chopped
Directions
Put the cardamom pods, bay leaves, cinnamon stick and cloves into the spice bag. Set aside.
Place rice in a bowl, cover with cold water and let stand for 30 mins. Drain rice, place in a large saucepan and add enough water to just cover. Bring to a boil and simmer for 5-7 mins then set aside, covered.
Heat the vegetable oil in a large fry pan and fry the onions, with the spice bag, until the onions are dark brown and crispy. Remove the spice bag. Remove the onions with a slotted spoon, and set aside.
Add ginger and garlic to the pan along with the chicken and turmeric, and stir-fry for a few mins until the chicken begins to brown. Remove pan from the heat, then add the tomatoes, yogurt, fresh green chili pepper and ground chili powder, lemon juice, salt, cilantro and mint leaves, plus half the fried onions.
Spread the parboiled rice evenly over the chicken mixture, scatter with the fried spices and the remaining fried onions. Cover, cook for 5 mins over high heat, then lower heat and simmer for another 5-10 mins. Check the liquid in the pan, and continue to cook until it has all been absorbed.
Stir the dish carefully, discard the whole spices and serve warm.
Chickpea Curry
Chickpea Curry
Serves 4
Ingredients
1 cup dried chickpeas / garbanzo beans (or 2 cups of the canned variety, rinsed and drained)
1 tbsp vegetable oil
2 onions, finely chopped
2 tsp crushed garlic
2 tsp grated fresh ginger
2 tomatoes, chopped
1/2 small fresh hot green chili pepper, finely sliced
1 tsp chana masala (see separate blog entry for this)
1 tsp salt
1/4 tsp ground turmeric
1/2 tsp garam masala
1/4 cup fresh cilantro leaves for garnish
Directions
If using dried chickpeas, soak overnight in cold water to cover. Drain, place in a saucepan with enough fresh water to just cover and bring to a boil. Reduce heat and simmer until cooked (45-60 mins). Drain chickpeas, reserving the cooking water.
Heat the vegetable oil in a large saucepan and fry the onions, garlic and ginger. In a small blender or food processor, blend the tomatoes with the green chili pepper and add this mixture to the pan along with the chana masala mix, salt and turmeric. Stir well and cook for a few minutes.
Add the chickpeas with about a cup of the reserved cooking water (or add the canned chickpeas with about 1 cup water), bring to a boil and simmer for 10 minutes.
Check the consistency of the curry; you can add more water or, if you prefer a thicker sauce, mash a few of the chickpeas with the back of a wooden spoon. Serve hot, garnished with cilantro leaves.
Note: I usually mash about a quarter of the chickpeas to thicken it a bit.
Serves 4
Ingredients
1 cup dried chickpeas / garbanzo beans (or 2 cups of the canned variety, rinsed and drained)
1 tbsp vegetable oil
2 onions, finely chopped
2 tsp crushed garlic
2 tsp grated fresh ginger
2 tomatoes, chopped
1/2 small fresh hot green chili pepper, finely sliced
1 tsp chana masala (see separate blog entry for this)
1 tsp salt
1/4 tsp ground turmeric
1/2 tsp garam masala
1/4 cup fresh cilantro leaves for garnish
Directions
If using dried chickpeas, soak overnight in cold water to cover. Drain, place in a saucepan with enough fresh water to just cover and bring to a boil. Reduce heat and simmer until cooked (45-60 mins). Drain chickpeas, reserving the cooking water.
Heat the vegetable oil in a large saucepan and fry the onions, garlic and ginger. In a small blender or food processor, blend the tomatoes with the green chili pepper and add this mixture to the pan along with the chana masala mix, salt and turmeric. Stir well and cook for a few minutes.
Add the chickpeas with about a cup of the reserved cooking water (or add the canned chickpeas with about 1 cup water), bring to a boil and simmer for 10 minutes.
Check the consistency of the curry; you can add more water or, if you prefer a thicker sauce, mash a few of the chickpeas with the back of a wooden spoon. Serve hot, garnished with cilantro leaves.
Note: I usually mash about a quarter of the chickpeas to thicken it a bit.
Chana Masala (spice mix)
Chana Masala
makes about 1 1/2 tbsp
This is a spice combination that you use in other dishes. Make some up, keep it in a Ziploc bag until you need it, or leave it open on your counter and use it as a pleasant aroma until the next time you need to cook with it. :)
Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 cloves
2 dried red chili peppers, crumbled (optional)
4 black peppercorns
2 green cardamom pods
1/2 tsp ground ginger
1/2 tsp mango powder (if you can find it)
Directions
In a fry pan over low heat, toast the cumin and coriander seeds, cloves, red chili peppers, peppercorns and cardamom pods for a few minutes, stirring continuously. Transfer to a spice grinder and add the ginger and mango powder. Grind together to form a powder.
This mix can be stored in an airtight container in the refrigerator for 2-3 weeks.
Don't have a spice grinder? I use our old electric coffee grinder.
Chana Masala is a special blend of spices designed for use in chickpea (garbanzo bean) dishes; it may include more than a dozen spices. It can be found at Indian food stores.
makes about 1 1/2 tbsp
This is a spice combination that you use in other dishes. Make some up, keep it in a Ziploc bag until you need it, or leave it open on your counter and use it as a pleasant aroma until the next time you need to cook with it. :)
Ingredients
2 tsp cumin seeds
1 tsp coriander seeds
2 cloves
2 dried red chili peppers, crumbled (optional)
4 black peppercorns
2 green cardamom pods
1/2 tsp ground ginger
1/2 tsp mango powder (if you can find it)
Directions
In a fry pan over low heat, toast the cumin and coriander seeds, cloves, red chili peppers, peppercorns and cardamom pods for a few minutes, stirring continuously. Transfer to a spice grinder and add the ginger and mango powder. Grind together to form a powder.
This mix can be stored in an airtight container in the refrigerator for 2-3 weeks.
Don't have a spice grinder? I use our old electric coffee grinder.
Chana Masala is a special blend of spices designed for use in chickpea (garbanzo bean) dishes; it may include more than a dozen spices. It can be found at Indian food stores.
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