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Chick Peas in Ginger Sauce
made successfully on 3/26/2005
from Classic Indian Cooking by Julie Sahni
For 6-8 people
2 20-oz cans chick peas with their liquid, or 4 c. cooked chick-peas, with 1 cup liquid
1/4 c. veg. oil
2 c. finely chopped onions
2 teasp. finely chopped garlic
2 Tblsp. finely shredded fresh ginger
2 teasp. ground coriander
1/3 teasp. ground cadamom
1/2 teasp mango powder, or 1 1/2 teasp. lemon juice
1/4 teasp each red and black pepper
1 medium tomato, finely chopped (or 1/2 c. canned tomatoes, chopped)
1 teasp. Kosher salt, or to taste
For garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded
1. Drain chick-peas, reserving the liquid.
2. Heat the oil in a large pan over medium-high heat. Add onions, and fry for about 5 minutes or until they turn light brown, stiffing constantly to prevent burning.
3. Add garlic and ginger, reduce heat to medium, and fry for an additional 2 minutes. Add coriander powder, cardamom, mango powder and red and black pepper. Mix well, and fry for a moment or two. Add chopped tomatoes, and cook until the oil begins to separate from the tomato-spice mixture (about 6 minutes).
4. Add the reserved chick-pea liquid, the lemon juice if you are using it, salt, and the 1/2 cup water. Cover and simmer over low heat for 10 minutes or until the mixture is reduced to a pulpy gravy. Add the drained chick-peas, and continue cooking, covered, for an additional 10 minutes. Turn off heat. Check for salt, and transfer to a serving bowl. Serve garnished with onion slices and shredded chilies.
from Classic Indian Cooking by Julie Sahni
For 6-8 people
2 20-oz cans chick peas with their liquid, or 4 c. cooked chick-peas, with 1 cup liquid
1/4 c. veg. oil
2 c. finely chopped onions
2 teasp. finely chopped garlic
2 Tblsp. finely shredded fresh ginger
2 teasp. ground coriander
1/3 teasp. ground cadamom
1/2 teasp mango powder, or 1 1/2 teasp. lemon juice
1/4 teasp each red and black pepper
1 medium tomato, finely chopped (or 1/2 c. canned tomatoes, chopped)
1 teasp. Kosher salt, or to taste
For garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded
1. Drain chick-peas, reserving the liquid.
2. Heat the oil in a large pan over medium-high heat. Add onions, and fry for about 5 minutes or until they turn light brown, stiffing constantly to prevent burning.
3. Add garlic and ginger, reduce heat to medium, and fry for an additional 2 minutes. Add coriander powder, cardamom, mango powder and red and black pepper. Mix well, and fry for a moment or two. Add chopped tomatoes, and cook until the oil begins to separate from the tomato-spice mixture (about 6 minutes).
4. Add the reserved chick-pea liquid, the lemon juice if you are using it, salt, and the 1/2 cup water. Cover and simmer over low heat for 10 minutes or until the mixture is reduced to a pulpy gravy. Add the drained chick-peas, and continue cooking, covered, for an additional 10 minutes. Turn off heat. Check for salt, and transfer to a serving bowl. Serve garnished with onion slices and shredded chilies.
Monday, January 22, 2007
Some Nice Things at the Phillips Collection: part 3
Sunday, November 19, 2006
Sunday, June 04, 2006
Tuesday, December 13, 2005
Hi there
The Lewbergs have a blog!
Dunno anything about the prospective content thereof, but a blog nevertheless.
Don't forget to check often - you might miss something.
Dunno anything about the prospective content thereof, but a blog nevertheless.
Don't forget to check often - you might miss something.
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