A quick and easy recipe for chickpea curry - pan fried and lightly coated with spices. Perfect as a side dish for rice/roti or as an easy snack with crunchy chips. Indian food is not hard at all and this dish is the proof.
Showing posts with label Chickpeas. Show all posts
Showing posts with label Chickpeas. Show all posts
July 17, 2016
Tarla Dalal's Tawa Chana | Pan-Fried Chickpeas Curry Recipe
A quick and easy recipe for chickpea curry - pan fried and lightly coated with spices. Perfect as a side dish for rice/roti or as an easy snack with crunchy chips. Indian food is not hard at all and this dish is the proof.
February 22, 2013
{Simple and Easy} Achari Chana Pulao | Pickle Spiced Chickpea Rice Recipe | Pressure Cooker Recipes
If there is one kitchen gadget that I can never imagine myself without is my beloved pressure cooker. I have seen my mom use not one, but two of them simultaneously and to this day she swears by its efficiency. Same is the case with my mother in law too. I literally wake up every single morning with whistle whooshing across the kitchen till our bedroom. ;-)
That my friends is the role of a pressure cooker played in our lives. In one word - Quintessential.
Now, when I read Jaya's post on how an cookbook author claimed that Indian-made pressure cookers are unsafe to use and tended to blow up in people’s faces. I was like - What The! That is a total exaggeration. Nothing in this world in perfect, I agree on that but whenever I heard people telling me stories of their pressure cookers blowing up, its always the case where there was a human error.
To err is human...Isn't it?
In order to prove the cookbook author wrong and to put across a point that pressure cookers, especially indian-made are indeed safe, Jaya has asked us to cook a dish in our cookers. Hence, today's recipe - Achari Chana Pulao a.k.a Chickpea Rice spiced with Mango Pickle. That sounds a little bizarre but trust me it tastes wonderfully delicious and no one would believe it has achaar in it ;-). My mom especially was pleasantly surprised.
Go on, take out your pressure cookers today and try this super simple pulao for your meals.
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| Doesn't that look yummi-li-cious? :-) |
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| not just mango pickle, you can use any mixed pickle for this recipe.. |
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| my cute little 3 ltrs pressure cooker. It never looked this glamorous before ;-) |
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| all whole spices, mango pickle, veggies and beans sauteed. next comes the rice.. |
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| out and done.. ready to be fluffed with a fork.. |
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| Achari Chickpea Pulao is ready and served.. |
“I boiled chickpeas and also cooked the Achari Chana Pulao with my Indian pressure cooker and it didn’t blow up in my face”..:-)
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| wanna grab the plate and sit down for a meal with me? :-) |
This is Recipe 14 added to my 2013 Recipe Archive. Check out the rest of the recipes too!
The other day I was checking out few coupons for a pizza party at work. I have got a few good discounts here - Coupon Raja.com. Check them out and save a few bucks on your next pizza!
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until next recipe,
December 27, 2012
Pasta e Ceci (Pasta with Chickpeas) with Herbs, Garlic and Chillies Recipe
Christmas is over and there are just 4 days for 2012 to end. Its simply amazing how fast the time has flown by. This year has certainly brought many good memories, sprang up some unexpected surprises and few bad memories which I wish to completely forget and pray they never ever happen again.
“Tomorrow, is the first blank page of a 365 page book. Write a good one.” ~ Brad Paisley
Come early January and its again the time where we come up with our New Year resolutions. Its the sudden burst of motivation and excitement that a new year bestows upon us. A "New Year Resolution" is notoriously well-known to be short-lived where its soon forgotten within first few weeks and the guilt of it starts to set in soon after But, I think its imperative to be more realistic & flexible while choosing the "right" resolutions. Identify the hardships that you are likely to face and have a good, feasible plan to counter them. Most importantly, have fun while you are at it, in whatever you decide to do. It normally takes 21 days for a person to get habituated to anything. Take a day at a time and don't be hard on yourself.
“In three words I can sum up everything I've learned about life: it goes on.” ~ Robert Frost
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| Pasta with Chickpeas, herbs, garlic and chillies. |
“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day.”
~ Edith Lovejoy Pierce
~ Edith Lovejoy Pierce
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| ingredients for the garlic-chilli paste |
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| pound them coarsely |
One of my other resolutions for almost every year to "eat healthy", with yummy flavors, protein-rich and good-carb food. Today's recipe falls into that category. It has chickpeas, pasta, lots of herbs and spicy kick to it.
Enjoy!
{Recipe} Pasta e Ceci with Herbs, Garlic and Chillies
Adapted from Cheeky Chilli and Luisa Weiss's My Berlin Kitchen
Serves 1-2 (depending on how hungry they are!)
Prep time: 5-6 hours for soaking and cooking if using dried chickpeas
Cook time: 20-30 mins
Ingredients:
1 cup cooked (or canned, drained and rinsed) chickpeas**
1 tbsp olive oil
1 or 2 tomatoes (depending on how tart you want the sauce to be)
chopped herbs - I used basil and cilantro. One can use rosemary and/or parsley
1 whole garlic clove + 1 garlic clove (minced - optional)
2 dry red chillies
1/2 tsp salt + more as needed
fistful of dry pasta of any kind. I used farfalle.
*Note**: Soak 2 cups dry chickpeas over night in filtered water and then pour water until they are fully submerged, pressure cook on HIGH heat for 9-12 minutes. Let the pressure be released naturally and there you have boiled chickpeas ready for use. I normally cook at least 5-6 cups and freeze them in small portions. When required, all you have to do is thaw and they are ready for use.
Preparation:
For Chilli-Garlic paste - Soak red chillies in boiling water for 30 minutes so that they soften a bit. Drain and roll them in paper towels. In a mortar and pestle, coarsely pound chilies with whole garlic clove and a 1/2 tsp of salt.
For Chickpeas - Cook chickpeas as per the *Note* above. Save some liquid in which they are cooked in. Reserve half of boiled chickpeas and puree the rest with its own liquid along with salt and cilantro.
1. Heat olive oil in a pan and add minced garlic (if using). Then add little chilli paste (I added about 1/4 tsp). The recipe doesn't require the entire amount pounded. Save rest in an air tight container. Add tomatoes and cook until they break down.
2. Mix in the chickpea puree. Season with some salt if necessary.
3. Boil the pasta until al dente. Add some pasta liquid to the sauce, if its too thick.
4. Drain pasta in a colander and add to chickpea sauce. Add the reserved whole chickpeas and toss gently. Check for the seasoning.
5. Sprinkle herbs and Serve immediately.
...a meal enjoyed all by myself on a cool Sunday afternoon. They say memories are associated with food, most of the times. Its definitely true with this recipe. The empty plate and the burrp are the proof. :-)
During this happy holiday times, bring a smile and make difference into these kids lives at Vaidehi Ashram. Donate and lend a helping hand for their bright future. More details - Click here.
Happy Holidays Folks! See you all next year..
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until next time,
October 4, 2012
Navadhanya Sundal (9 Bean Salad) | Navratri Vrat | Dussehra Fasting Recipe
Time flies. literally.
It feels like just yesterday I posted my step by step Sabudana Khichdi recipe with an intention to master it and proudly share with you all. (I had quite a few disasters with this dish before). Well, that's happened for last Dussehra. This year, things have changed quite a bit on personal front - am a new city, living with in laws and enjoying the pleasures of having parents two lanes away. :-)
With just 10 days away for Dussehra festival (its on October 16th 2012), am sure you all are gearing up to be in a festive mood, like me.. Like last year, am planning to post some of the very popular recipes especially made during this festive season in coming few days.
Here is a quintessential Sundal recipe. - Navadhanya Sundal, which is super easy to make and super healthy to eat otherwise. Enjoy!
Check out previously posted Dussehra Recipes:
Sweet Corn Sundal
Sabudana/Sago/Tapioca Khichdi
Jeera Aloo
Sojjappalu | Kesari Stuffed Poori | Sojja Poorilu (Step by Step Recipe)
2-minute Pineapple Dessert
Dates and Sesame Poornam Boorelu
Nagori Poori with Paneer Korma
Mixed Vegetable Korma
Dussehra Sambaralu: Aloo Pulao, Palak-Methi Paneer, Carrot Halwa
Recipe for Navadhanya Sundal (9 Bean Salad)
Ingredients:
2 cups in total i.e few tbsp each of any 9 kinds of beans (legumes) I used:
red kidney beans (rajma)
raw peanuts
dried chickpeas
black eyed peas
dried green peas
whole green moong dal
whole black urad dal (sabut urad)
pinto beans
dried field beans (lilva)
1/2 cup fresh coconut, grated
few curry leaves
2 green chillies, slit in the middle
2 tsp of oil
2 tsp mustard seeds
salt - to taste
1/2 lemon juice
Preparation:
1. Wash, rinse and then Soak all the beans together in a bowl overnight.
2. Drain water and place them in a pressure cooker. Add water until beans are immersed and cook them until slightly soft (not too mushy) for 2-3 whistles.
3. Drain and keep the cooked beans aside.
4. Heat oil in a kadai and add mustard seeds with green chillies and curry leaves. Once they start to splutter, add the beans. Mix everything. After 4-5 minutes, season with salt. Turn off the heat and add lemon juice.
5. Transfer in a serving bowl and top with grated fresh coconut. Simple and Delicious!
until next time,
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August 22, 2012
Celebrating 5th year blog-o-anniversary with Jalapeno Corn Bread Muffins | Easy Vegetarian Bean Chilli Recipe | giveaway(s)
Right now as I look back, its not the numbers that matter to me but the evolution and the experience itself. I got to know an amazing bunch of people through blogging. They inspire me. teach me and be there during my happy times and also at the times of despair. Some live in various parts of the world, many whom I never met but they are just a phone call or an email away!. Wow, can such virtual relationships sustain over time? Apparently yes. I am eternally grateful to God for sending them to me. You know who you are and Thank you for your love and for just being a part of my life.
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| Scroll down for a chance to win a pair of those beautiful blue handmade clay mugs |
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| I used bottled jalapenos for the recipe. |
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| mint and coriander |
{Recipe} Jalapeno Corn Bread Muffins
Adapted from Escapades
Makes 4 muffins
Ingredients:
3/4 cup cornmeal
1/2 cup whole wheat flour (atta)
1/2 tsp baking soda
1.5 tsp baking powder
1/4 tsp salt
1/4 cup tightly packed herbs - mint & coriander/cilantro
2 tbsp chopped jalapeno peppers
1 egg
2 tbsp olive oil
3/4 cup milk (or buttermilk)
Preparation:
Step 1: Pulse cornmeal until smooth texture. In a mixing bowl, add cornmeal, whole wheat flour, baking soda, baking powder and salt. Mix.
Step 2: Add herbs and jalapenos to it.
Step 3: In an another bowl, beat together - egg, olive oil and milk.
Step 4: Add wet mixture to dry ingredients and gently mix everything.
Step 5: Preheat oven to 180 C or 350 F. Grease ramekins with olive oil and pour 3/4ths with batter. Top with some chopped jalapenos if desired. Bake for 18-20 mins until a toothpick or skewer when inserted in the center comes out clean. Rest for 10 mins.
Step 6: Run a knife around the edges and carefully unmold. Serve as a side accompaniment with soups, stew or chilli (recipe below). Wrap the rest of the muffins in a plastic cling to prevent from drying out. Microwave for few seconds and they are as good as fresh.
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| I won this set of ramekins as a giveaway from Divya's blog. :-) |
{Recipe} Easy Vegetarian Bean Chilli
Ingredients:
3 cups boiled beans - I used chickpeas, black eyed peas, pinto beans and soya beans.
1 onion, chopped
2 garlic cloves, minced
1 carrot, peeled and chopped
1 bell pepper, chopped
2 tomatoes, chopped
2 cups water
1 tbsp cumin powder
1 tbsp chili powder
1 tbsp olive oil
salt and pepper, to taste
grated cheese, for topping
Preparation:
1. In a big pot, heat olive oil and saute onion and garlic for few minutes. Add carrot and peppers. Cook until soft.
2. Stir tomatoes and beans. On a low heat, cook for 3-4 minutes. Season with salt, chilli and cumin powder and pepper. Add water and continue cooking by stirring once or twice in the middle for 30-40 minutes.
3. Top with grated cheese and Serve hot with cornbread. Save left overs in refrigerator or freeze.
Sending this Vegetarian Bean Chilli as entry to My Legume Love Affair # 50, hosted by Susan this month.
Now for the fun part. To celebrate the blog-o-anniversary, I have some goodies for you all. Just like before, there are two giveaways. One for Indian readers and other for rest of the world.
Cheers to many more such happy times,
Be the first one to know what I am going to post next by "Liking" Cooking With Siri page on Facebook and follow me on twitter.
November 30, 2011
...missing snow and {Recipe} Chana Masala
The first fall of snow is not only an event, it is a magical event. You go to bed in one kind of a world and wake up in another quite different, and if this is not enchantment then where is it to be found?
~ J. B. Priestley
It was New Year's Eve of year 2006, when I first experienced snow.
It was elusive. It was fascinating.
I still remember, standing near the the window just watching in awe tiny speckles of icy dust form a thick layer all around our house. The place where I studied my Masters, had plenty of snowfall, all winter - starting from October to April. From the very next year, I started to make my own snowman. It was quite exciting to build one along with my roomies, spruce him up which whatever was available at that time wearing our gloves & mittens. It kind of became a tradition until I moved out from east coast to California in summer of 2010.
You all might be wondering why am I suddenly talking about snow today. You see, Mr.TH is out of town on a business trip and Bangalore weather is not helping me cope with living and cooking alone. So, I sat down to browse through my archives and above were few of the pictures, I stumbled upon. The photography bug didn't bite me until recently, hence the pics are very normal-looking, but they still have lots of memories attached to them. :-)
Cold waves are slowly seeping into our part of the world. Hence, today I have got a classic recipe, which warm you up instantly, inside out. Have you ever been one of them who wolf down piping hot chole-paratha with a side of cut onions & lemon slice at many dhabas on the road-side. I sure am a great fan of them. Go grab a can of chickpeas (or) soak some dry ones immediately as we are making some Chana Masala today! :-)
Ingredients:
2 cups of cooked chickpeas (Click here to know how to cook dry chickpeas) (or) 1 can of chickpeas, rinsed
1 medium onion, thinly sliced + more for garnishing
1 medium sized tomato, chopped
1/2 tbsp chole masala. (I used Everest brand)
1/2 tsp red chilli powder
salt - to taste
1/4 tsp turmeric
1/2 tsp cumin seeds (jeera)
1/2 tsp ginger-garlic paste
1 tbsp oil
fresh cilantro + lemon slices for garnishing
Preparation:
1. Grind about 1/2 cup cooked chickpeas into fine paste. Keep aside.
2. Heat oil in a pan and add cumin seeds. Once they start to splutter, add ginger garlic paste. Sauté for few second and then add onions. Cook them for 4-5 mins on low-medium heat until they turn translucent. Add tomatoes now and cook until mushy. Press the onion-tomato mixture with the back of the spatula.
3. Now add chickpea paste, chickpeas to this tomato-ey sauce. Mix.
4. Season with salt, turmeric, red chilli powder and chole masala. Add about 1-2 cups of water. Stir everything together.
5. On a low heat, simmer the curry for about 15-20 minutes, mixing it for every 5 minutes so that it doesn't stick at the bottom. Adjust the seasoning, if required. Turn off the heat.
6. You can add cilantro and/or lime juice (or) serve them on the side as a garnish along with cut onions. Serve with hot rotis (or any kind of bread). It serves well with rice too.
[Update] - Sending this recipe to My Legume Love Affair # 42, this month guest hosted by Kiran, originally conceptualized by lovely Susan of The Well Seasoned Cook.
until next time,
~ J. B. Priestley
It was New Year's Eve of year 2006, when I first experienced snow.
It was elusive. It was fascinating.
I still remember, standing near the the window just watching in awe tiny speckles of icy dust form a thick layer all around our house. The place where I studied my Masters, had plenty of snowfall, all winter - starting from October to April. From the very next year, I started to make my own snowman. It was quite exciting to build one along with my roomies, spruce him up which whatever was available at that time wearing our gloves & mittens. It kind of became a tradition until I moved out from east coast to California in summer of 2010.
You all might be wondering why am I suddenly talking about snow today. You see, Mr.TH is out of town on a business trip and Bangalore weather is not helping me cope with living and cooking alone. So, I sat down to browse through my archives and above were few of the pictures, I stumbled upon. The photography bug didn't bite me until recently, hence the pics are very normal-looking, but they still have lots of memories attached to them. :-)
Chana Masala (Chickpea Curry)
2 cups of cooked chickpeas (Click here to know how to cook dry chickpeas) (or) 1 can of chickpeas, rinsed
1 medium onion, thinly sliced + more for garnishing
1 medium sized tomato, chopped
1/2 tbsp chole masala. (I used Everest brand)
1/2 tsp red chilli powder
salt - to taste
1/4 tsp turmeric
1/2 tsp cumin seeds (jeera)
1/2 tsp ginger-garlic paste
1 tbsp oil
fresh cilantro + lemon slices for garnishing
3. Now add chickpea paste, chickpeas to this tomato-ey sauce. Mix.
4. Season with salt, turmeric, red chilli powder and chole masala. Add about 1-2 cups of water. Stir everything together.
5. On a low heat, simmer the curry for about 15-20 minutes, mixing it for every 5 minutes so that it doesn't stick at the bottom. Adjust the seasoning, if required. Turn off the heat.
6. You can add cilantro and/or lime juice (or) serve them on the side as a garnish along with cut onions. Serve with hot rotis (or any kind of bread). It serves well with rice too.
[Update] - Sending this recipe to My Legume Love Affair # 42, this month guest hosted by Kiran, originally conceptualized by lovely Susan of The Well Seasoned Cook.
until next time,
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August 20, 2011
Book Review: Stir It Up with Spicy Fried Channa (Chickpeas)
I love food fiction and read lots of them every month. But, there are very few who manage to bring a smile on my face at their very first page. Stir It Up is one such book written by Ramin Ganeshram. The writing is so fresh and evocative. It has recipes yes, but it has recipes for something you wouldn't find anywhere else. It gives you how to make a "Be Who You Are Bread", a recipe for "Ambition" and a recipe for "Redemption". :-)
It is a story of Anjali Krishnan, a 13-year old who lives with her Dad, Mom, Deema and her brother in Queens along with many other Trinidaddians and Guyanese families. She loves food and aspires to have a show on Food Network one day. The story is all about how she struggles and sacrifices many things in her life to achieve the same.
We all dream. Don't we. and We all havesecret aspirations buried deep within us and we want them to be fulfilled in this lifetime. Anjali has the same determination and just like ours, her ride too to success is not smooth at all. Say for instance, Anjali's father who runs a Roti Shop wishes his children to do something different. Little did he know that Anjali had the same passion like he and Deema had and she would take the same route and carve her own destiny in it.
Ramin did an amazing job in bringing each of her characters to life and she managed to take the reader (me) to tag along Anjali's journey to become a Food Network Star. At the end of each chapter you have a recipe and each recipe will make you hungry. The book says it is teen-fiction, but I say it is for everybody. A fun-read and you would never know when the 176 pages are over.
I bookmarked almost every recipe from the book but chose to make "Spicy Fried Channa (Chickpeas)" as I was craving for something spicy and crunchy to munch on.
I can't wait to read Ramin's next already. Wishing her all the very best and Congratulations on Stir It Up's success.. Just the fact that this book had managed to sell 140,000 copies before it was even released in August speaks volumes about its immense popularity.
until next time,
Siri
It is a story of Anjali Krishnan, a 13-year old who lives with her Dad, Mom, Deema and her brother in Queens along with many other Trinidaddians and Guyanese families. She loves food and aspires to have a show on Food Network one day. The story is all about how she struggles and sacrifices many things in her life to achieve the same.
We all dream. Don't we. and We all have
Ramin did an amazing job in bringing each of her characters to life and she managed to take the reader (me) to tag along Anjali's journey to become a Food Network Star. At the end of each chapter you have a recipe and each recipe will make you hungry. The book says it is teen-fiction, but I say it is for everybody. A fun-read and you would never know when the 176 pages are over.
I bookmarked almost every recipe from the book but chose to make "Spicy Fried Channa (Chickpeas)" as I was craving for something spicy and crunchy to munch on.
I can't wait to read Ramin's next already. Wishing her all the very best and Congratulations on Stir It Up's success.
until next time,
Siri
December 3, 2010
Chickpea Sundal
Chickpea Sundal
Preparation:
1. Open up 1 can of chickpeas. Drain the liquid and wash with water couple of times. Keep aside. (or soak overnight and pressure cook until 4-5 whistles).
2. Heat 1 tsp of oil in a skillet and add 1 tsp of mustard seeds & asafoetida. Add minced ginger and finely chopped green chillies. (optionally curry leaves and red chillies can be added)
3. After a minute, mix in chickpeas. Season with salt and little amchur powder (raw mango powder). Cook for 5-6 minutes. Finally sprinkle 2 tbsp of shredded coconut. Cook for couple of more minutes. Serve warm as-is or as a side dish.
the same was also blogged by -
Nags
Raaga
DK
Before I say bubye, here is a song I heard recently and instantly loved it.
Hope you all have a relaxing weekend ahead.
until next time,
Siri
October 24, 2010
YRTML: Punjabi Chole
Flowers in the farmer's market, today
Looking at any beautiful flower reminds me of Rabindranath Tagore's poem - 'Flower'.
Pluck this little flower and take it, delay not! I fear lest it droop and drop into the dust.
I may not find a place in thy garland, but honour it with a touch of pain from thy hand and pluck it.
I fear lest the day end before I am aware, and the time of offering go by.
Though its colour be not deep and its smell be faint, use this flower in thy service and pluck it while there is time.
I am not sure whats the inner meaning of this poem and for me, it just tells - Time is ticking away, enjoy the life, the most in this moment, while there is time. Not Past, Not Future, but live in Present. :)
So,as I had some free time on hand this weekend, I thought why not make Anita's ever-famous, ever-controversial - Punjabi Chole, which requires to ground one's own masala. Let me tell you one thing about the bhunao masala - it is lovely, fragrant and adds a nice color & authenticity to the dish. Take my advice, grind a bit more than required. I added a tbsp of it to eggplant and S just loved it. I am sure it will go well with almost any vegetable like potato, okra etc.
Click here for the recipe and Serve with some rice or roti.
Enjoy,
Hope you all have a wonderful week ahead.
Siri
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