Chickpea Flour Stew With Dumplings Recipes

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

CHICKPEA FLOUR STEW WITH DUMPLINGS

Steps:

• Put the yogurt in a large bowl. Beat lightly with a fork and whisk until creamy and smooth. Slowly add 5 cups water and mix.
• Put the chickpea flour in another large bowl. Very slowly, add the yogurt mixture, mixing well as you do.
• Remove lumps as they appear, and strain it if the final paste is still lumpy.
• Heat the oil in a large pan over medium heat. When hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and last of all the red chillies. When the chillies darken, add the coriander and turmeric, and a moment later, the chickpea flour and yogurt mixture.
• Add the salt and bring to a boil. Turn heat to low, cover partially and simmer for 25 minutes. Turn off the heat.
• While that is cooking, make the dumplings.
• Put the chickpea flour in a bowl. Add the salt and baking soda.
• Mix. Add the yogurt and mix well with a wooden spoon. You should have a thick but "droppable" paste. Add more yogurt if necessary.
• Continue to beat the paste vigorously with the wooden spoon for about 10 minutes, or until it becomes light and airy.
• Put vegetable oil into a large frying pan to about 3/4 inch deep. Heat the oil over medium heat.
• When oil is hot, lift up a blob of paste, about 3/4 inch in diameter, on the tip of a teaspoon. Release it into the oil with the help of a second teaspoon.
• Make all the dumplings this way, dropping them into the oil in quick succession. Turn the dumplings around and fry them slowly until they are cooked through and reddish.
• Remove the dumplings with a slotted spoon and pace them on a plate lined with absorbent paper towels. Let them cool slightly and then cover tightly.
• 10 minutes before you eat, heat the soup mixture over medium heat.
• When hot, add all the dumplings, then cover and simmer for another 10 minutes.
• Serve with basmati rice and chutney and enjoy!

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.