CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
SHOLAY??
Pretty much a throw together East Indian recipe that I got from my husband's idea of what it had in it and what it should taste like. I'm not sure if it's the real thing but I know it's cheap, easy and they gobble it up.
Provided by momzers
Categories One Dish Meal
Time 50m
Yield 1/2 bowl, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour the whole can of chick peas, liquid and all into a medium sized pot. Add thinnly chopped onion, yes the whole thing. Sometime I will add cubed meat (that has already been browned) or leave it as a vegetarian dish and add extras like bell peppers (not green).
- Add and mix in a tablespoon of curry paste (hot, med or mild). Simmer for about twenty minutes (time to get homework started and helped with).
- Then in a cup add the hot water, stir in corn starch to mix, next tablespoon of curry paste and any extra spices you think you would like. I suggest not trying anything else until you know what the kids will like. My 2 yr old likes it spicier but the older ones prefer it mild.
- Add the water mix to the chick peas, simmer for another 20 min or so.
- Enjoy with a flat bread, or even toast.
Nutrition Facts : Calories 99.9, Fat 0.9, SaturatedFat 0.1, Sodium 205.4, Carbohydrate 20, Fiber 3.1, Sugar 1.2, Protein 3.2
EASY SHAKSHUKA
This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry.
Provided by Lisa
Categories Breakfast and Brunch Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 40.9 g, Cholesterol 186 mg, Fat 9.4 g, Fiber 4.3 g, Protein 13.1 g, SaturatedFat 2.2 g, Sodium 654.2 mg, Sugar 7.7 g
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- First, take mutton, spinach and wash them separately. Chop spinach leaves, trimming its stem. Next, place a deep-bottomed pan on medium flame and add ghee, a cup of water, turmeric and red chili powder along with salt according to your taste.
- Add mutton and turn the flame to medium low, let it simmer until the mutton is well cooked. Once done, add spinach, rice, moong dal, chopped green chilies and cook thoroughly until the ingredients turn tender.
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- Pour the tempering over the dish. Serve along red chili chutney, onion, lemon wedges and chopped coriander leaves in order to make it taste all the more flavorful.
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