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Wednesday, 23 April 2014

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Cooking Indian Food Biography

Source(google.com.pk)

Black Eyed Bean is also known as lobia or chawalie. This is a basic recipe, easy and nutritious recipe to make, very delicious and protein rich.

Recipe will serve 3 t0 4.

Ingredients:

1 cup black eye beans (lobia,chawalie)

2 tablespoons oil

1 teaspoon cumin seeds (jeera)

Pinch of asafetida

1 tablespoon coriander powder (dhania)

1 tablespoon shredded ginger (adrak)

¼ teaspoon red chili powder

¼ teaspoon turmeric (haldi)

½ teaspoon mango powder (amchoor)

¼ teaspoon garam masala

1 teaspoon salt

3 cups water

1 chopped tomato

For Garnish

2 red green chili

2 wedges of lemon

Method

Wash and soak beans for one hour or more.

In a small bowl, mix the ginger, green chili, coriander powder, turmeric, and 3 tablespoons of water to make a paste.

Heat the oil in pressure cooker on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.

Add the cumin seeds as they crack add asafetida, add the spice paste and stir for a minute until spices start leaving the oil.

Add Black Eyed Beans, salt and water close the pressure cooker as pressure cooker starts steaming turn the heat down to medium and cook for 6-7 minutes.

Turn off the heat and wait until steam has stopped before opening the pressure cooker. Black-eyed beans should be soft and tender.

Add mango powder, garam masala, and tomatoes cover the cooker for few minutes. That will give tomatoes chance to get semi cooked with steam.

Black Eyed Beans are ready to serve you can garnish this with wedge of lemon.

Chole also known as Chana Masala is a chickpea dish cooked in a spicy tomato gravy.

Serves 2 to 4.

Chola Chana Masala Recipe by ManjulaIngredients:

1 15 oz can of chickpeas (kable chana, Garbanzo beans)

3 tablespoons oil

Pinch of asafetida (Hing)

1 teaspoon cumin seeds

1 tablespoon Besan (gram flour) (available in Indian grocery stores)

1 large tomato chopped

1 teaspoon ginger paste

1 teaspoon chopped green chilies

2 teaspoons coriander powder

1/2 teaspoon turmeric

1/2 teaspoon red chili powder

1 teaspoon salt

1/4 teaspoon garam masala

1 teaspoon chopped cilantro (hara dhania)

Thinly sliced tomatoes for garnish

Method

Drain chickpeas and wash well.

Blend the tomatoes, green chilies and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.

Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato

mixture will separate from the oil and reduce to about half in quantity.

Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat.

Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook

on low heat a few more minutes.

Add the garam masala and cilantro. Let it cook for another minute.

Garnish with thin tomato slices.

Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, protein-rich dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.

Serves 2 to 4

Chole Palak (Spinach Chickpea)Ingredients

1 15oz can of chickpea (chole, garbanzo)

3 cups finely chopped spinach (palak)

2 medium tomatoes chopped

1/2″piece ginger (adrak)

1 green chili

3 tablespoon oil

1/4 teaspoon asafetida (hing)

1 teaspoon cumin seed (jeera)

1 tablespoon coriander powder (dhania)

1/2 teaspoon turmeric (haldi)

1/2 teaspoon red pepper adjust to taste

1/2 teaspoon salt adjust to taste

1/2 teaspoon garam masala

Method

Drainthe chickpeas and rinse well.

Blend the tomatoes, green chilies, and ginger to make a puree.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.

Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.

Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on

low heat for seven to eight minutes. Add the garam masala.