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Tag Archives: Chickpea

Creamy Maharashtrian Chole

Small tomatoes in Korea

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Chole is a classic Indian dish. However, not many people know that chole is made differently across different parts of India. For example there’s Gujurati style chole, which is served in a traditional ‘thali,’ South Indian Chole, which uses curry leaves, and Maharashtrian Chole, which is served in parts of Mumbai. Traditionally, Chole is made with Ghee (India clarified butter) and oil/butter, but that’s not very healthy or necessary to obtain an authentic taste. Plus the addition of reduced-fat sour cream adds a rich creamy taste without the excessive amount of fat!
We usually make 2 types of Chole at home- a creamy version and a more sauteed version. This is the Creamy Chole recipe, which I prefer, because it tastes so heavenly and you feel like you’re eating something that took hours to cook, but its so easy, you can make it every week!
  • 1 can chick peas (I use Goya)
  • 1 medium sized onion- diced
  • 1 beefsteak tomato- diced
  • 1 tbsp black mustard seeds
  • 1 tbsp garam masala
  • 3 cloves garlic– crushed and minced
  • 1/2-1 tbsp freshly grated ginger
  • 1/4 cup sour cream (I used reduced-fat Breakstones Brand or use Vegan Substitute)
  • 1 tbsp turmeric
  • 1 tbsp chili powder (or to taste)
  • couple tbsp water
  • salt- to taste
  • coarse black pepper- few grinds
  • half bunch cilantro– minced
  • 1 red onion- cut into thick rounds (for garnishing)
  • 3-4 sweet peppers- for garnishing (optional)
  • PAM- original
  • 1 tbsp vegetable oil

Tools: Medium/Large non-stick skillet, spatula

1. In the skillet over medium-high heat spray with PAM and pour oil. Add mustard seeds, and cook until they are fragrant and “pop” about 30 seconds to a minute. Add onions, garlic and ginger and saute for about 2-3 minutes until slightly brown/golden. Add the diced tomatoes and saute for a few more minutes. Add garam masala, turmeric, chili powder. Once the onions are caramelized and the tomatoes soft, add the chickpeas and combine with the onion-tomatoe mixture until well coated.

2. After about 2-3 minutes add the sour cream and cook until everything is well combined. Add salt and pepper, taste. Cook until chickpeas are soft and flavored well. Make sure to taste a few times for salt and masala. If it’s too thick, add a few tbsp of water (consistency should be creamy, gravy-like, not too thick).

3. Once the gravy has thickened, chickpeas are cooked well and you’ve tasted for salt/masala, remove from heat and mix in 3/4 of the reserved chopped cilantro. Clean the pan and set back on medium-high heat. Spray with PAM and the thick red onion slices and small sweet peppers. Saute on medium-high heat until onions are charred and soft (without breaking circular shape). Place chole in a nice serving dish and top with remaining cilantro, onions and peppers. Serve with Basmati rice, chapati or naan.

Serves 4-6

Nutrition:

The 2 ingredients in this Chole that contribute the fat/calories to this dish are: 1 tbsp oil (14 grams of fat/140 calories)

1/4 sour cream (3.5 grams of fat per 1 tbsp/40 calories)

Want to see more recipes using Garama Masala?

Indian Sloppy Joe (Pav Bhaji Recipe)- Vegan

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Mango Pickle – Aavakai Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in time and enjoy this art that goes back centuries in time.

Prep Time: 10 minutes
Pickling Time: 20 – 25 days

Ingredients:

Raw Green Mangoes – 2 large (1 lb)
Garbanzo Beans (Kabuli Chanas) – 1 cup
Salt – 2 tbsp or to taste
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard Seed Powder – 1 tbsp
Coriander Powder – ¼ cup
Red Chili Powder – 1/4 cup or to taste
Kashmiri Chili Powder – 1 tbsp
Fenugreek Seeds – ¼ tsp, powdered
Sesame Seed Oil – 1 ½ cups

Method:

1. Wash and dry Mangoes.
2. Remove seed and cube Mangoes with a shape knife.
3. Wash and completely dry Garbanzo Beans.
4. Spread Mangoes and Garbanzo Beans on a tray, cover with thin cloth and allow them to dry overnight.
5. Next day, mix dry spices in a bowl – Salt, Turmeric, Asafoetida, Mustard Seed Powder, Coriander Powder, Red Chili Powder, Kashmiri Chili Powder and Fenugreek Seed Powder.
6. Add Mangoes and Garbanzo Beans. Mix well.
7. Add Sesame Oil, mix, cover and set bowl out in the sun for about 20 days. Mix daily.
8. Transfer to clean, dry jar and store at room temperature or refrigerator.
9. Enjoy over the next few months.

Tips:

1. Use Kashmiri Chili Powder to make a mild pickle.
2. Skip the Garbanzo Beans and the pickle will be ready in 12 days.
3. Oil should be floating on top to prevent spoilage.

 

 
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Posted by on March 16, 2011 in Fruit, Pickles & Chutneys

 

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