Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts

Apr 12, 2017

Garam Masala Deviled Eggs

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,For a more authentic Indian take on curried deviled eggs try this recipe with garam masala instead of curry powder. Garam masala is a traditional Indian spice mix whose warm and peppery notes brilliantly contrast with creamy egg yolks. Tangy tamarind from Worcestershire sauce and tart lime lend added zest to this dish also. An easy treat to make that can be served as an elegant appetizer before a posh dinner or at a springtime picnic!

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Nepali Style Garam Masala
I really think garam masala works much better with deviled eggs than the usual curry powder. Traditional blends of garam masalas are varying ratios of black pepper, cassia/cinnamon, cloves, cardamom, nutmeg, and possibly cumin, fennel, or star anise. The slightly sweet and richly aromatic warmth of these spices are far more complimentary to the delicate, creamy flavor of hard-cooked eggs than the readymade curry powders you'll find in western markets. Most of the curry powders you find for sale in western countries are far too harsh and fenugreek heavy. Try this recipe with your favorite store-bought brand of garam masala or make your own with one of these regional recipes from South Asia: Nepali Style Garam Masala, Basic Garam Masala, Mughlai Garam Masala, Kashmiri Garam Masala, or Parsi Garam Masala.

Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,Garam Masala Deviled Eggs, garam masala, eggs, easter, recipe, easy, indian, deviled, spicy, worcestershire, hard boiled, hard cooked, vegetarian,

This recipe came about as I was looking for an appetizer to serve at a dinner party we were hosting. I wanted to showcase the beautiful eggs we have here in Nepal. (Above you see our handsome Gaston in black and white checks with with his lovely ladyfriend in red, Mademoiselle Belle.) We certainly don't have any curry powder in our Indian household so I used a recent batch of garam masala I had made. Shabash! It was a hit at the dinner party and has been requested at every meal we've hosted since! My Indian husband had never tasted deviled eggs of any sort but now these are his favorite which he lovingly calls "Eggs with cream." (Most Indians call mayonnaise cream.)

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Look what I found at our local supermarket! All the way from New Orleans it's Crystal brand Worcestershire sauce. It's somewhat the worse for wear as one of the bottles in the case broke and leaked all over. How it got to Nepal from Louisiana boggles my mind. I do love the sharp, sweet, and tangy tinge of tamarind that worcestershire sauce gives to these deviled eggs. Worcestershire sauce has a slight asafoetida/hing-like umami punch that adds Indian flair too. I put a pinch of turmeric in for rich color and to cut the eggy taste a bit. Lime juice is another ingredient typical of Indian cuisine that brings it's floral tartness. Cilantro's fresh green herbaceous note is typically Indian also.You could certainly customize this recipe to your tastes and to what you have on hand. In place of the cilantro I've tried fresh mint, chopped chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, finely diced red onions, and pickled jalapenos with great result!And so without further ado is the recipe:

Ingredients:
6 eggs, hard-cooked and peeled.
1/4 C mayonnaise
1 TBS lime/nimbu juice (or 2 tsp white vinegar)
1 tsp ground mustard powder or prepared mustard
1 tsp garam masala
1/2 tsp Worcestershire sauce
1 TBS chopped cilantro/dhania (fresh mint, chives, chopped olives, chopped cornichons, mango chutney, finely diced radish, & pickled jalapenos are all options too)
salt to taste
For garnish: paprika, Kashmiri mirch, cayenne powder, chopped mint or cilantro

Here's what to do: 
1) Slice peeled hard-boiled eggs in half lengthwise, removing yolks to a mixing bowl. Placed halved whites on a serving platter.
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2) Combine yolks with the mayonnaise, lime juice, Worcestershire sauce, mustard, garam masala, turmeric, chopped cilantro, and 1/2 teaspoonful salt in mixing bowl.

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3) Mix ingredients until creamy using fork, food processor, blender, or mixie. Adjust salt to taste.

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4) Spoon or pipe egg yolk mixture into halved egg whites. For a do-it-yourself pastry bag, clip the end of a small sandwich bag and fill with the egg yolk mixture. Gently squeeze the bag from the top to pipe the mixture into the egg white halves.

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5) Garnish each egg with chopped mint or cilantro. Sprinkle a little Kashmiri mirch, paprika, or cayenne pepper for an extra kick of flavor and color. This recipe can be made up to 4 hours ahead of serving. Cover and refrigerate until ready to serve. Makes 12 deviled eggs.

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Apr 5, 2017

Nepali Style Okra (Bhindi Tareko)

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Tantalize your tastebuds with this simple spicy okra dish from Nepal! Sliced okra is first flash-fried to banish any trace of slime. The pods are rendered crisp, delightfully chewy, and infused with the warmth of cumin, coriander, and chilis. Try this quick and easy vegan recipe to get a healthy serving of vegetables with any meal. 

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Nepalis do a lot of simple stir-frys like this. Be it potatoes, lab lab beans, or even chayote. If you see tareko on the menu at any casual eatery in Nepal you can be sure it will be a lightly spiced, fresh, and tasty vegetable side prepared this way. My maid showed me how to make this bhindi tareko or fried okra recipe that she makes quite often at home. It's the easiest, fastest, and most delicious okra dish that even my mutton-crazed Kashmiri family loves. Since this dish has a crisp and chewy texture it's a great way to use those okra pods that are a little past the petite and tender stage and are a bit large and fibrous. We enjoy this as a side dish with rice or rotis. If you're doing the low-carb thing I could see this as a delicious accompaniment to a garam masala spiced grilled chicken breast.

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To minimize the dreaded slime that can accompany okra dishes it is advised that the pods be completely dry before slicing. I do this by rinsing them vigorously in a colander and then setting them out in full sun in the backyard to dry outside for at least two hours. It seems to help if the okra gets a little wilty before cutting too. Frying the sliced okra in salted and smoking hot oil really gets rid of any residual stickiness. After about ten minutes of frying any and all slime is absolutely gone. Do not cover the okra while cooking as steam seems to perpetuate sliminess also. Using a shallow, wide pan like a skillet so that the okra can be spread in a single layer help to achieve the crispy edges and aid in slime reduction too. Utilizing a pan with a non-stick finish will allow you to use considerably less oil if desired also. That's all the okra cooking tips I've learned over the years so now it's off to the recipe!

Ingredients:
1/2kg/1lb okra, tops and tails removed and sliced into scant half inch rounds
3 TBS cooking oil (or just enough to cover the bottom of your cooking vessel)
2-3 dry red chilis/lal mirch broken in half (omit for less heat)
1 tsp cumin/jeera seeds
2 tsp garlic/lahsun paste
2 tsp ginger/adrakh paste
2 tsp ground cumin/jeera
2 tsp ground coriander/dhania
1/2 tsp turmeric/haldi

Here's what to do-
1) Heat oil in skillet or kadhai with one teaspoon salt for about 5 minutes over medium heat. Add cumin seeds and broken red chilis and fry for half a minute.

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2) Add chopped okra and stir well to coat all pieces with oil. Allow to fry for 5 minutes uncovered.

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3) Add 1 teaspoon salt, garlic paste, ginger paste, ground cumin, ground coriander, and turmeric to frying okra and stir well.

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4) Fry for 5-7 minutes more or until the okra becomes crisp. (Don't worry if the okra seems a bit slimy, after about 10 minutes of frying the slime completely disappears.) Salt to taste and serve as an accompaniment to rice or rotis.
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Helpful Hints:
You might wish to retrieve the dried red chilis from the dish right before serving. This will minimize the risk of anyone biting into a random fiery hot bit of chili while enjoying their okra. Nepalis and Kashmiris would not remove the chili bits before serving but might toss them aside on their plate when served.

Feb 15, 2017

Kohinoor Chicken Curry

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From the royal courts of the ancient Mughals comes this recipe for a rich chicken curry. First, the chicken is marinated in yogurt and spices which will render it moist and flavorsome. The marinated chicken pieces are then slowly simmered until tender in a creamy gravy lavishly laced with traditional spices. Truly a regal dish that requires far less effort than you might think to prepare!

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This is one of those creamy, rich, ultra-posh Mughal dish with all the "bells and whistles" so popular around Delhi. The long list of ingredients does look quite daunting, but I've broken it down and simplified the steps so it's really not that difficult! It is also a great recipe for any special occasion as most of the preparation can be done a day in advance. A word of warning though, this chicken curry is VERY spicy. This isn't one of those bland, timid Mughlai recipes relying mostly on butterfat and cream for it's flavor. There's definitely a lot of spice and heat going on here, but it is masterfully blended to perfection. So if you're looking for a chicken curry recipe with bold, vibrant, IN YOUR FACE flavor - this is it!

Ingredients:
1kg/2lbs chicken, skinless and cut into 8 pieces, bone in preferred
3 TBS cooking oil or ghee
1 C onions, thinly sliced into half moons
3 tomatoes, diced finely or pureed
2 C water or stock/shorba
1 TBS dried mint (optional for garnish)
Grind to smooth paste for masala:
1 TBS coriander/dhania
2 tsp cumin/jeera
9 cloves/laung
12 black peppercorns/kali mirch
7 green cardamoms/elaichi
1 inch piece cassia bark/dalchini, broken into small pieces
1 TBS water
Grind until smooth for marinade:
1 C full fat yogurt
1/2 tsp flour/maida (this will keep the yogurt from splitting)
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
3-4 green chilis/hari mirch
1/4 C almonds/badaami, ground finely (or coconut cream)*
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt

Here's what to do:
1) Grind almonds to fine powder in mixie, food processor, or blender. Grind powdered almonds and all ingredients listed for marinade to smooth paste in a mixie, foods or blender. Coat each piece of chicken in marinade. Place chicken and marinade in airtight, sealable container and allow to marinate for at least 4 hours or up to overnight in the refrigerator.

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2) When ready to cook, heat oil over medium heat in a large heavy bottomed skillet or kadhai for 5 minutes. While oil is heating grind spices with water as listed for masala in mixie, food processor, or blender and set aside. Add thinly sliced onions to hot oil and fry for 5 to 7 minutes or until just beginning to brown. 

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3) Add diced or pureed tomatoes and ground spices for masala to the fried onions, stir well, and fry for 5 minutes or until oil separates from the mixture.


4) Add marinated chicken pieces to fried onion mixture in pan. Reserve marinade. Cook chicken pieces for 2 minutes on each side. Add reserved marinade and 2C water or stock/shorba. Stir well.

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5) Bring the dish to a simmer covered over medium heat. Stir well every 5 minutes turning the chicken pieces to be sure they cook evenly. The dish is ready when the chicken is cooked through, about half the liquid has evaporated, and the oil separates from the gravy. This usually takes 20 to 25 minutes.  Salt to taste, garnish with dried mint if desired and serve!

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Helpful hints:
For persons suffering peanut or nut allergies a good substitute for ground almonds is canned coconut cream. (Persons suffering peanut and tree nut sensitivity can usually safely eat coconut.)

Lithograph dated 1844 from the online gallery of the British Library depicting the Maharaja Ranjit Singh's jewels including the famed Kohinoor diamond (top center). Maharaja Ranjit Singh extorted the Kohinoor diamond from the Emir of Afghanistan in 1813. The lithograph also portrays one of Maharaja Ranjit Singh's favorite horses shown with the head officer of his stables.

Jan 18, 2017

Kashmiri Rajma Gogji (Spiced Beans with Turnips)

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In Kashmiri, rajma means beans and gogji means turnips. We're talking true Kashmiri comfort food in this hearty dish of delicately spiced beans and tender turnips. A truly authentic recipe that can easily be made vegetarian or vegan. Pair this traditional dish with heaps of steamed rice for a delicious meal on a chilly day. 

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Turnips or gogji are a favorite Winter treat in Kashmir. The turnips you see in the photo above are grown in our garden from Kashmiri seeds. As temperatures drop in the valley root vegetables become a plentiful Winter staple. I have never seen anyone get so excited about turnips as my Kashmiri family. The Kashmiris have many dishes combining turnips with everything from lotus roots (nadroo) to their beloved mutton. Pairing beans with turnips isn't a combination I would have ever thought of but it works! 

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The dish starts by frying the turnips in salted oil. This is an step many recipes miss. The resulting caramelized salt crust really gives the turnips a bit of extra flavor, texture, and authenticity. The browned turnips are then set aside while a masala base of traditional spices is prepared. A mutton bone is often included in this base for extra flavor. (If you don't have a mutton bone or wish to make this dish vegetarian or vegan just leave it out. There's more than enough flavor in this dish without it.) Then the beans are stewed until soft with the masala making a rich gravy. The fried turnips are then returned to the pot for a final simmer until rendered deliciously tender. Traditional Kashmiri rajma are a tiny variety of kidney beans quite similar to the beans used in the famed Creole dish of red beans and rice. Here I'm using a local Nepali variety of red beans that have a similar rustic flavor and soft texture. Regular kidney beans or pinto beans work well with this dish too. In Kashmir, heaps of steamed rice are served with rajma gogji as well as other Winter dishes like haak maaz(collards with mutton), monji haak (kohlrabi greens), tao mooj (fried daikon radish chutney), and baby potatoes (dum aloo).

Ingredients: 
1&1/2 C dry kidney or pinto beans soaked in 4 cups water with 1 tsp salt for at least 4 hours up to overnight then drained and rinsed (or two 14 oz cans of kidney or pinto beans with liquid)
3 TBS cooking oil or ghee
1/2 C onion, diced
1 mutton bone (optional) 
2 tsp garlic/lahsun paste or 1/2 tsp asafoetida/hing
2 brown cardamoms/kali elaichi, bruised in mortar and pestle
3 green cardamoms/elaichi, bruised in mortar and pestle
4 cloves/laung
2 tsp cumin seeds/jeera
2 tsp ground fennel
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1 tsp dry ginger powder/soonth
1/2 tsp turmeric/haldi
1/2kg or 1lb turnips, peeled and cut into approximately the same size

Here's what to do: 
1) Peel turnips and mix with 1 teaspoon salt in a bowl and set aside. Some liquid will come out of the turnips. Heat oil or ghee in pressure cooker with 1 teaspoon salt or deep, heavy bottomed pot for 7 minutes. 

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2) Rinse salt off turnips and pat dry. Fry turnips in salted oil until browned on all sides. Set fried turnips aside.

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3) To the same hot oil add diced onion and mutton bone if using.  Cook for 5-7 minutes or until onions are just turning brown. Add garlic paste or asafoetida to onions and fry for 2 minutes stirring well. Add brown cardamoms, green cardamoms, cloves, and cumin seeds to fried onion mixture. Stir well and fry for 2 minutes.

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4) Add soaked or canned beans, ground fennel, Kashmiri mirch, dry ginger powder, and turmeric to fried onion and spice mixture. Add enough water so that beans are covered by 2 inches of liquid in pot. If using pressure cooker and soaked beans: seal lid and allow to steam until beans are tender. If using pressure cooker and canned beans: seal lid and allow to steam for one whistle. If using soaked beans and stock pot: bring to a simmer and cook until beans are tender, top up water if necessary. If using stock pot and canned beans: allow to simmer covered for about 20 minutes stirring frequently.

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5) When beans are tender add fried turnips to them. Allow mixture to simmer for 10 minutes or until turnips are cooked through. Add 1/2 cup water if liquid gets too low or mixture begins to stick or scorch. For a thicker gravy take a large spoon and smash some of the beans against the side of the pot. The dish is done when turnips and beans are to cooked to desired tenderness. Salt to taste, garnish as desired and serve with mounds and mounds of steamed rice!

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Dec 20, 2016

Persimmon Cookies

Persimmon cookies recipe spicy soft easy fuyu hachiya nutmeg cinnamon cloves

Spicy, moist, and tenderly soft these persimmon cookies are truly a Fall and Winter treat! Lavishly laced with cinnamon, nutmeg, cloves, raisins, and walnuts this recipe is full of the flavors of the season. So simple to make and the easiest answer to the question, "What do you do with persimmons?"

Fuyu persimmons which can be eaten at the semi soft stage. 

You can use any type of persimmon for this recipe as long as it is ripe. Unripe persimmons are quite astringent and bitter tasting due to their tannic acid content. Ripe persimmons are quite sweet and mild in flavor.  If you are using the round Fuyu type persimmons as shown in the photo above you can use them when they've softened to about the firmness of a ripe tomato. If you are using the oblong, heart or acorn shaped Hachiya type persimmons you'll have to wait until they've ripened to the mushy pulp or jelly-like stage. A quick way to ripen any type of persimmon is to stick then in the freezer overnight. When you allow them to thaw the next day they'll be perfectly soft, sweet, and ripe!
Hachiya persimmons which must be allowed to ripen to mushy, jelly-like stage before they're edible.
This recipe uses pureed persimmon pulp. To make persimmon puree you can simply use a fork to mash them in a bowl or a mixie, food processor, or blender to puree them instantly. If using a mixie, food processor, or blender simply remove the stems and any debris and put them in the appliance skin and all. You might want give the persimmon flesh a bit of a going through before pureeing as there might be seeds. The seeds can be rounded like plum stones or oblong like date pits. Your mixie, food processor, or blender will NOT puree these rock-like seeds. You will hear them quite loudly bouncing off the blades and mixing container of your appliance.


And there you have it! Beautiful orange persimmon pulp ready to be eaten as is, enjoyed as frozen sorbet, or stored for your next baking project. I usually measure the pulp out by cupful and store it in Ziploc bags in the freezer. Persimmons will keep frozen for up to 8 months. You might see some separation or darkening of the persimmon pulp but the flavor will be the same as fresh.

Ingredients:
2 C all purpose flour
1/2 C butter, softened to room temperature
1 C sugar (both brown or white are fine)
1 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg or allspice
1/2 tsp ground cloves
1 tsp ground cinnamon
1 egg, at room temperature
1 C persimmon puree
1 C raisins or sultanas
1 C walnuts (pecans or dark chocolate chips work well too)

Here's what to do:
1) In a large mixing bowl beat butter, sugar, baking powder, salt, and spices together until creamy. Add egg and persimmon puree to mixture and beat for about 3 minutes or until smooth.


2) Add flour and mix until combined. Gently stir in raisins and walnuts. The mixture should be a stiff batter. Cover batter with cling film and place in fridge while oven heats up. (Chilling the dough makes for cookies that taste and look better. The chilled batter will be easier to work with and less likely to spread. The extra time will also allow the pectin in the persimmon puree to thicken the batter and make it less likely to spread. this will  result in cookies that are round and puffed up rather than flat and misshapen like fried eggs.The spices will have a little extra time to lend their flavor to the batter too.)


3) When ready to bake heat oven to 325F/160C. Place tablespoonfuls of chilled batter two inches apart on baking trays lined with parchment paper or silicone mats. (I used a tablespoon sized scoop.)


4) Bake cookies at 325F/160C for 20-25 minutes or until lightly browned on the bottoms. Remove cookies from tray using a spatula. Cookies will keep for up to 2 weeks in a sealed airtight container at room temperature. This recipe makes 32 cookies.



Helpful Hints:
For a nut free version of this recipe simply use dark chocolate chips in place of the walnuts. Dark chocolate chips don't sound like they'd work with persimmons but they are delicious in these cookies!

LOOK! It's snowing at the Taj Mahal!
Tacky souvenir begotten at the Taj Mahal by
Mr & Mrs KC&CO on their honeymoon

Alrightey then, so it's BIG FAT DESI WEDDING SEASON over here and we're heading hither, thither, and yon to attend all the festivities until January 2nd! So to all my friends who celebrate I hope you & yours have a very Merry Christmas and a Happy New Year!


See ya next year,
Bibi


Dec 12, 2016

Sindhi Style Chole (Curried Chickpeas)

Sindh is a province in Pakistan and chole means chickpeas or garbanzo beans. In this hearty vegan recipe chickpeas are cooked until tender in a richly spiced and savory gravy. Spicy but not hot- this dish gets it’s flavors from aromatic spices such as cumin, cloves, black pepper, and brown cardamoms. Serve over toasted bread in the traditional Sindhi manner or with rice and rotis for a delicious vegetarian meal.


This is my absolute favorite recipe for chickpeas. I’ve seen this recipe all over the internet unattributed for many years now. It’s a bit different than other chickpea curry recipes in that the whole spices (brown cardamoms, cloves, cassia leaves, black peppercorns, and cumin seeds) are boiled with the chickpeas rather than fried with the gravy. This allows the mellowed warmth of the spices permeate the dish. If you love spices but not the fiery heat of chilis then this is the dish for you. On a recent trip through Delhi I picked up Camellia Panjabi’s much lauded cookbook, 50 Greatest Curries of India. Lo and behold, this recipe was right in the middle of the book!


This cookbook definitely deserves all the praise it’s gotten since it’s original printing in 2006. Please note the glowing endorsement of one of my favorite television chefs, Nigel Slater, in the lower right corner of the cover. As Mr Slater states, this book will delight, educate and inspire anyone who longs to make authentic curries at home. It is certainly a great book for beginners with brief and concise overviews on common Indian cooking techniques and ingredients utilized. The recipes could have been a bit better written (sometimes things on the ingredient list get left out in the instructions), but overall it’s a wonderful collection of authentic recipes from families all over India. (And one from Pakistan?) So with a bit of Bibi-fication here’s my adaptation of Camellia Panjabi’s recipe for "Chickpea Curry from Sindh." According to Ms Panjabi the Sindhi eat this dish over slices of bread for a delightful twist on classic ‘beans on toast.’ Sounds great to me! Like the Punjabis the Sindhi love a bit of a sour tang in their chickpeas from mango powder/amchur. The Kashmiri contingency in my household does not care for the sweetness of mango powder/amchur so I’ve substituted a zingy pinch of dry ginger powder/saunth for it with excellent results. So, whether you enjoy these chickpeas over toast, alone as a soup, or with steamed rice and rotis - you’re in for a delicious vegetarian treat!

Ingredients:
1&1/2 C dried chickpeas/chole, rinsed and soaked for at least 3 hours, (or two 14oz cans of chickpeas, drained)
1 onion, diced finely
3 black cardamoms/kali elaichi, bruised in mortar and pestle
7 cloves/laung
2 cassia leaves/tej patta (or 1 tsp ground cinnamon/dalchini)
1 tsp cumin seeds/jeera
12 black peppercorns/kali mirch, coarsely ground
1/4 tsp asafoetida/hing (optiional)
1/2 tsp turmeric/haldi
1 tsp salt
4 C water
For masala gravy:
3 TBS cooking oil or ghee
2 onions, diced finely
1 TBS garlic/lahsun
1 TBS ginger/adrak
1 C tomatoes, diced finely or pureed
1 tsp garam masala
2 tsp coriander/dhania
1/2 tsp dry ginger/saunth or mango powder 

Here's what to do:
1) In a pressure cooker or a large heavy bottomed stock pot combine soaked or canned chickpeas with 4 cups water, one diced onion, black cardamoms, cloves, cassia leaves or ground cinnamon, cumin seeds, black peppercorns, hing (if using), turmeric, and one teaspoonful salt. If using soaked chickpeas steam in a pressure cooker for 5-6 whistles or bring mixture to a boil in stock pot for 50 minutes. If using canned chickpeas bring mixture to a simmer in stock pot for 20 minutes or if using pressure cooker steam for 3 whistles. 

2) While chickpeas are cooking we'll make the masala gravy.  Heat 3 tablespoons cooking oil or ghee in a kadhai or medium skillet. Fry 2 diced onions until just beginning to brown in pan.

 

3) Add ginger and garlic pastes to fried onions and cook for 2 minutes stirring frequently. Add diced or pureed tomatoes, garam masala, and ground coriander to fried onion mixture. Fry for 5 minutes or until the oil separates from the mixture. If mixture begins to stick or scorch add 1/4 C water, stir well and reduce heat. Set masala gravy aside until chickpeas are done.


4) When chickpeas have been cooked until just tender add the fried masala gravy and dry ginger/saunth or mango powder/amchur to them, stir well, and bring to a simmer over medium heat. While the mixture simmers use a wooden spoon to mash a few of the chickpeas against the side of the pot for a gravy thicker if desired.


5) When liquid has reduced to a thick gravy and chickpeas are completely tender your dish is done. Salt to taste and garnish with chopped cilantro and/or chopped fresh chilis if desired. Serve over toast or with rice, rotis, and a few chutneys for a hearty meal.


Helpful hints:
Canned chickpeas tend to be underdone. The extra simmering as in this recipe renders them soft and deliciously.

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