Chickpeas Curry (Channa Masala)

>> Thursday, June 3, 2010

Recipe by Food Connection

2 cans (15 oz.) Garbanzo beans (chick peas)
pinch of baking soda
1 medium yellow onion, finely sliced
1 teaspoon garlic/ginger paste
1/2-1 teaspoon red chili powder
1/2 teaspoon paprika
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon garam masala
sea salt to taste
1 medium tomato, chopped
1-2 green chilies, cut into half
small handful of cilantro leaves, chopped

Heat oil in a non-stick large saucepan on medium, add onions and fry until lightly golden brown.  Add garlic & ginger paste and chick peas and cook for 1-2 minutes.  Then add all the spices and 2 cups of water and reduce the heat to medium-low and cook until the chick peas are half way done.  Add tomato and cook until the water is evaporated and oil is separated. Also check for soft and little mushy(desired thickness for channas). Garnish with green chili and cilantro leaves.  Enjoy!


Random Quote of the Day

"The way I see it, if you want the rainbow, you gotta put it up with the rain."

Dolly Parton


Mint-Cilantro Chutney

>> Tuesday, June 1, 2010

Recipe by my sister, Sophia

One of my favorite condiments is creamy mint-cilantro chutney.  It is so refreshing.  It can be accompanied by most of the appetizers and any kind of dishes. You can adjust any ingredients you like according to your taste.

handful of fresh mint leaves
handful fresh cilantro leaves 
1 green chili
1/4 to 1/3 cup plain yogurt (see note)
pinch of sea salt

Place all the ingredients, except yogurt, in a blender and add a little of water to the blender.  Process, scraping down the sides if necessary, until well blended.  Set aside.  Whisk the yogurt, and then add the mint-cilantro paste and stir well.  Enjoy!

Note:  You can leave out the plain yogurt step and add 1 tablespoon of fresh lemon juice to the chutney.


Random Quote of the Day

"Be yourself. Everyone else is already taken." 

 Oscar Wilde


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