Some Indian recipes
Trip Start
Jun 09, 2005
1
9
105
Trip End
Jun 08, 2006
Delhi,
India
Saturday, July 2, 2005
We did try to make Chole on our cooking duty rota, however we couldn't find half of the ingredients (hardly suprising since we were in Tibet at the time). Still the dishes we did make were delicious. I hope that you enjoy them too.
If you have any commments, then please let me know.
CHOLE - (Chickpeas) (2 persons)
Ingredients
2 cups chickpeas
4-5 cups water
2 medium onions
2" grated ginger
coriander leaves
2-3 teaspoons Aamchur (dry mango powder)
2-3 teaspoons Chana Masala
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2-3 teaspoons anardana (dried pomegranate) or tamarind
3-4 tablespoons oil
Method
1 Soak the chickpeas overnight. Next morning add salt and cook using the same water until the chickpeas are soft (45mins-1hr in pot, 15 mins pressure cooker)
2 Heat onions in the oil and saute for 5-7 mins
3 Add ginger and mix well
4 Add roasted dry spices (coriander seeds, cumin and anardana)
5 Add half the chickpeas
6 Mash the remaining chickpeas and add to the pot
7 Add coriander and water to make a thick sauce
8 Simmer and add chana masala
9 Serve hot garnished with onion/ ginger
ALOO GOBI (Cauliflower with potatoes)
Ingredients
1 cauliflower
2 medium potatoes (cut into cubes, raw)
1 teaspoon ginger/ garlic paste
2 large tomatoes
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon tumeric powder
salt, oil, coriander leaves
Method
1 Heat oil and add cumin, ginger and garlic. Fry for 2mins
2 Add potatoes. Sprinkle with a little water. Cover and cook
3 When potatoes are nearly cooked, then add cauliflower
4 Mix well. Spinkle with water and cover
5 Heat on a low flame, adding more water if necessary
6 After 3-4 mins add tomato, salt, tumeric and coriander powder
7 Turn flame onto high and toast until crisp
8 Serve hot garnished with chopped coriander
