Bombayriceandpeas Recipes
BOMBAY BLACK-EYED PEAS
One of our adventures was to attend cooking classes, held by and Indian lady in her own kitchen. There would be 6 participants, and she handed out the recipes for the meal, for which we each chose one to prepare, with her assistance. After about an hour, all the chaos came together, and we had a lovely meal. Her DH cleaned up EVERYTHING !! They are a tad spicy -- so don't assume you can eat a portion the size of baked beans. Doubles easily.
Provided by NurseJaney
Categories Onions
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix ingredients for sauce and set aside.
- Heat oil in heavy frying pan.
- When hot, put in onions and saute until golden brown.
- Add garlic and cook for few seconds.
- Add scallions and saute for 3 minutes.
- Add ginger and green pepper, and cook for additional 3 minutes.
- Add sauce, mix well, and simmer for 5 minutes.
- Add peas, mix well in sauce.
- Cover and simmer on medium-low heat for 20 minutes, stirring occasionally.
- Serve and enjoy.
Nutrition Facts : Calories 218.2, Fat 5.6, SaturatedFat 1, Sodium 1110.4, Carbohydrate 34.8, Fiber 7, Sugar 9.4, Protein 9.5
BOMBAY RICE AND PEAS
Brown rice is substituted for the more typically used basmati rice in this classic dish from southwestern India.
Provided by morgainegeiser
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onions and garlic.
- Sprinkle with coriander, cumin, clobes, cinnamon, and jalapeno.
- Cook, stirring frequently, 5 minutes.
- Add peas, tomatoes, salt and pepper. Mix well so that spices are evenly distributed. Cover and cook 5 minutes.
- Add rice. Cook, stirring constanly, until mixture is well blended and rice is hot.
- Top each serving with chopped fresh cilantro, if desired.
Nutrition Facts : Calories 436.9, Fat 4.7, SaturatedFat 0.8, Sodium 298.1, Carbohydrate 86.4, Fiber 8, Sugar 6.6, Protein 12.5
CHICKPEA BOMBAY MIX
Make this healthy, gluten-free Bombay mix the next time you crave a snack. The recipe uses our curried chickpeas recipe, which you could make ahead
Provided by Sophie Godwin - Cookery writer
Categories Snack
Time 12m
Number Of Ingredients 3
Steps:
- Mix the curried chickpeas (see recipe here) with the unsalted peanuts. Place in the oven at 200C/180C fan/gas 6 for 10 mins, then mix with the raisins.
Nutrition Facts : Calories 142 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
BOMBAY RICE & LENTILS
Number Of Ingredients 10
Steps:
- 1. Saute onion in oil in large skillet until soft. 2. Add rice cook, stirring, several minutes. 3. Combine tomato paste, water, cinnamon and lentils in a bowl add to rice. 4. Bring mixture to a boil cover tightly, reduce heat and simmer 30 minutes. 5. Stir in seasoned salt, raisins and pinenuts. 6. Grease an 8-inch-square baking dish pour in rice mixture. 7. Cover and bake in preheated 350'F. oven 20 to 30 minutes.
Nutrition Facts : Nutritional Facts Serves
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- Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until the cumin seeds change color, 1 to 2 minutes. Add the onion and cook until it is translucent, 5 to 6 minutes.
- Meanwhile, in a blender, blend the tomato, garlic, and ginger into a coarse puree. Add the tomato mixture, turmeric, cayenne, coriander, ground cumin, and garam masala to the skillet. Cook, stirring occasionally, until the puree thickens and the garlic is fragrant, 5 to 6 minutes.
- Add the potatoes, salt, and water. Cover the skillet and cook for 10 to 11 minutes. Add the peas. Taste and adjust the seasonings. Reduce the heat to medium-low. Simmer for another 10 to 12 minutes, or until the potatoes are cooked to your preference. Add additional water if the potatoes start to stick or if you prefer more curry. Add the cilantro and lemon juice (if using).
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