Saturday, July 16, 2005

Channa Masala

Got this straight from here - (has step-by-step pictures). So yummy :)

2 tins of ready-boiled chickpeas - rinsed in a colander
1 tin of chopped tomatoes
1 large onion chopped into long thin strips
3 medium potatoes, peeled and chopped into bite-sized chunks
Chunks of frozen, pre-pulped garlic, ginger and green-chillie
Spices: Turmeric (halidi), Garam Masala, Ground Coriander, Salt
Seeds: Onion seed and Cumin (Jeera) seeds.
A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Heat the oil in the pot until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Then add the frozen (and by now thawed) chunks of pulped ginger, garlic and chillie. Stir fry on medium heat.

Then add the tin of chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices:

2 teaspoons of salt
2 teaspoons of ground coriander
2 teaspoons of garam masala
1.5 teaspoons of haldi (turmeric)

Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 smallish glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.

After about 20 mins - check to see that the potato chunks are soft - and then add the drained (already-boiled) chickpeas. Stir it all up - and add another small glass of water to the pot. Bring to a fierce boil and then turn the flame down to simmer the pot for a while - with the lid partially on.

After about a further 15 mins of simmering - add some freshly chopped (or frozen) fresh coriander leaf and stir it all in. Keep it simmering for about 10 mins more. After that - turn off the heat - put the lid on tight - and let it it stand for around 15 mins whilst you make some basmati rice - or warm some pitta bread etc. It's then ready to serve!

Channa Masala!


Saturday, May 21, 2005

Mango Black Bean Salsa


1 15 oz can black beans, rinsed and drained
3/4 of a 15oz can whole kernel corn, drained
1 medium mango, peeled, seeded and cut into small cubes
1/4 cup finely chopped onion (I used red)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin

Mix everything together in a bowl and eat it all up with corn chips :)

Tuesday, February 22, 2005

Jamaican "Beef" Patties

2 cups all-purpose flour
1 1/2 teaspoons curry powder
1 dash salt
1/2 cup earth balance margarine
1/3 cup water

2 tablespoons margarine
1 12 oz package of morning star farms veggie "burger" crumbles
1 small onion, finely diced
1 teaspoon curry powder
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon chilli powder
1 veggie bouillon cube (I used maggi brand)
1/2 Cup water

Preheat oven to 400 degrees F (200 degrees C). In a large bowl or food proccessor, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Mix in 1/2 cup margarine until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in the package of "beef" and season with curry powder, thyme, black pepper, and chilli poweder. Crumble in bouillon cube, stir, add water, then stir again. If it's too liquidy just simmer until enough liquid is absorbed. Remove from heat.

Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges then bake in preheated oven for 30 minutes, or until golden brown.

Friday, February 04, 2005

Ooey-Gooey Cinnamon Rolls

3/4 C unsweetend soy milk
1/4 C earth balance margarine, softened
3 1/4 C all-purpose flour
1 (.25 ounce) package instant yeast
1/4 C white sugar
1/2 tsp salt
1/4 C plus 2 TBS water
2 TBS cornstarch
1 C brown sugar, packed
1 TBS ground cinnamon
1/2 C earth balance margarine, softened

2 tsp light corn syrup
1 tsp vanilla extract
2 C sifted confectioners' sugar
4 TBS unsweetened soy milk

Heat the soy milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.

In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, cornstarch, and the soy milk/margarine mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes (I put mine in a food proccessor instead of kneading).

Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.

Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture (if you want you can add in some raisins or nuts).

Roll up dough and pinch seam to seal.

Cut into 12 equal size rolls and place cut side up in 2 lightly greased rounds pans. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Combine all the ingredients for the glaze in a small bowl and mix until smooth. Let rolls cool a few minutes then drizzle with glaze.

Serve warm and enjoy the yuminess :)