Chana Masaledar ("Spicy Chickpeas")

(Adapted from Madhur Jaffrey�s An Invitation to Indian Cooking, p.210)

3 TBS vegetable oil
� tsp whole cumin seed
2 medium onions, peeled and chopped
� tsp ground cinnamon
� tsp ground nutmeg
� tsp ground cloves (scant)
2 tsp ground coriander
4 cloves garlic, peeled and minced
1 inch square of fresh ginger, peeled and grated
2 TBS tomato paste
30 oz. can chickpeas, drained, with 4 TBS liquid reserved and set aside
� tsp salt
1/8-1/2 tsp cayenne (to taste)
2 TBS lemon juice

1. Heat oil in heavy-bottom pot over medium high heat. When hot, put in cumin seeds. As soon as they begin to darken (very few seconds), add chopped onions. Stir and fry onions until golden brown.
2. Turn heat to low. Add cinnamon, nutmeg, cloves, and coriander. Mix, add garlic and ginger. Fry, stirring, about 2-3 minutes. Add tomato paste.
3. Add chickpeas, reserved chickpea liquid, salt, cayenne, and lemon juice. Mix well, cover. Let chickpeas and spices cook together about 10 minutes. Stir gently now and then, taking care not to break up chickpeas. Add a tiny bit of warm water if there is sticking. Serve.

Serves 4 as main dish; 6 as side dish.

This is a great dish -- I have tinkered with it to perfect it over many years. It is low fat, high fiber and protein, inexpensive, and absolutely delicious. You can serve it over basmati rice, or with bread.

I also recommend the cookbook I swiped it from: An Invitation to Indian Cooking by Madhur Jaffrey. She wrote it in the 1960s, when Indian cooking was virtually unknown in the West. So the recipes are fairly easy without too many hard-to-find ingredients.

To buy spices, I recommend penzeys.com. An excellent spice house, very reasonable. And if you order a print catalog, it includes full descriptions of spices and recipes, too.

My favourite Indian dessert is Rasmalai, does anybody know how to make this?

I'm currently addicted to chicken curry made to the following recipe:

2 lbs onions
2-4 cloves garlic (depending on size)
1 tsp 'very lazy' root ginger (ie, it comes in a jar, already chopped!)
Salt

Boil the above in enough water to cover until onions and garlic are soft (about 30 - 40 mins). Allow to cool, then liquidize until perfectly smooth.

6 tablespoons oil or ghee
1 tsp paprika (not the hot type)
About half a pint of sieved tomatoes (passata)

Put the above in a pan, and bring to the boil. Turn down the heat and simmer for 5 mins, then add the onion/garlic puree, reserving about a cup full. Simmer for half an hour, skimming off any froth that comes to the surface. Meanwhile...

Take 4 chicken breasts (the skinless type) and cut each into 8 pieces. Put 4 tablespoons of oil or ghee into a pan, add 1 tsp turmeric and the reserved onion puree, fry gently for a few minutes until the turmeric deepens in colour, then add the chicken, cover, and simmer for 20 -30 mins until tender.

In a fresh pan (yes, you get to use a lot of pans for this!), put even more oil or ghee (2 tablespoons full, roughly). Fry a few sliced mushrooms and a finely chopped green pepper until softened, then add around half a pint of the skimmed onion/tomato sauce. Add 1 tsp ground cumin, 1 tsp garam masala, 1 tsp dried coriander leaves, 1 tablespoonful dried fenugreek leaves (methi), 1 tsp (or to taste) chilli powder, 1 finely chopped green chili, the drained chicken and salt to taste. Simmer for about 20 mins, then add a handful of chopped fresh coriander leaves. Cook for another 5 mins, then skim off any excess oil, and serve with rice and/or naans. Divine.

Adapted from a Kris Dhillon recipe in 'The Curry Secret'.

Jo

Don't laugh at my spelling <img src="/images/graemlins/smile.gif" alt="" />

I love Chicken Tikamasala and love non( the yummy bread). I really want it for dinner now

Thank you so much for posting the recipe for Onion Kulacha as it is my favourite Indian Bread!

My husband loves Chicken Makani like we have eaten at some restaurants, but the recipes I have made have a lot of tomato and aren't creamy rich like he loves.

Perhaps you have a rich recipe for this dish.

There is a dish I love that I have had in Delhi that is stuffed morrels. I think it is a chasew stuffing but I am not sure. It is wonderful. Do you know this dish?

Thanks so much

Shantihhh

i have 2 words for you buttered chicken. mmmmmmmmmmmm. and with nand bread as well. i dont want the receipe because i just get it from Mr Choppra's golden takeways. just thought id tell you my fravourite

My first ever indian dish in a restaurant was (please forgive spelling) mughar curry. It was creamy smooth and orange in color with cashew nuts and almonds for flavor. It is still my favorite but I have never found a recipe- probably because i cannot spell it.

I also love making butter chicken but mine is lacking!

I absolutely love masala dosa. It looks like a huge crepe and is filled with potatoes and yummy spices. It's great with coconut chutney. I have never tried making this at home- it seems very complicated. Anyone have a somewhat easy recipe?

Veggie samosas with tamarind and mint chutney are also delicious.

I love paneer cheese with peas... (Muttah paneer)and dhaal and chuppatis and pilau rice....
Hot, spicy, good, wholesome and healthy comfort food!!
(unless you go for the fifth portion.....






Like I do......!) <img src="/images/graemlins/grin.gif" alt="" />

I love naan (all kinds), navratan korma, saag paneer, gajar halva... nearly everything I try. <img src="/images/graemlins/smile.gif" alt="" />