CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
BOMBAY CHICKEN AND RICE
Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
- Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
Nutrition Facts : Calories 517.4 calories, Carbohydrate 46.2 g, Cholesterol 107.2 mg, Fat 21.6 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 7.3 g, Sodium 517.7 mg, Sugar 0.7 g
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
CRISPY CHICKPEA SNACK MIX
Enjoy your snack any time of day with this Crispy Chickpea Snack Mix! Chickpeas, oyster crackers, rice cereal squares, air-popped popcorn and more make this Crispy Chickpea Snack Mix recipe perfect for munching.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h15m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt 1 Tbsp. butter; mix with Worcestershire sauce until blended. Pour over chickpeas in medium bowl; mix lightly. Spread onto parchment-covered rimmed baking sheet.
- Bake 35 min., stirring after 20 min. Meanwhile, combine cereal, popcorn and crackers in large bowl. Melt remaining butter. Add to dressing mix; whisk until blended. Pour over cereal mixture; mix lightly.
- Spoon cereal mixture evenly over chickpeas; sprinkle with cheese. Bake 20 to 25 min., stirring after 15 min., or until cheese is golden brown. Cool completely.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BRESLIN-STYLE BOMBAY MIX RECIPE - (4.7/5)
Provided by ltrodrigu
Number Of Ingredients 15
Steps:
- Make Spice Blend: In a dry pan over high heat, toast garam masala, nigella seeds and orange peel just until fragrant, 3-5 minutes. Pulverize toasted spices and peel with a mortar and pestle or spice grinder to make a fine, thoroughly blended powder. Set aside. Make Snack Mix: Preheat oven to 350 degrees. Combine the following in a large bowl: Madras Mix, Channa, Aloo Bhujia, Chevda Mix, Thick Sev, Green Vatana and anardana. Set aside. Toast Cashews and Coconut: Spread out cashews on a small baking sheet. Spread out coconut on a second baking sheet. Place baking sheets in oven and toast until fragrant, about 5 minutes. Remove from oven and immediately salt hot cashews. Assemble Mix: Pour hot nuts and coconut into bowl with snack mix. Toss spice blend with mix until evenly coated.
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