Showing posts with label Chickpeas. Show all posts
Showing posts with label Chickpeas. Show all posts
Showing posts with label Chickpeas. Show all posts
Showing posts with label Chickpeas. Show all posts

Air Fryer Roasted Chickpeas#SundayFunday

This is a quick method for making Crispy Roasted Chickpeas. So easy, healthy, delicious, crunchy, guilt free and tasty snack for sure! Roasted Chickpeas are quite an addictive snack. Cooked Chickpeas are coated with spices/oil and then air fried to perfection until crispy and well browned. Adjust the seasonings according to your taste.

Ingredients
1
½ Cup Cooked Chickpeas
1 Teaspoon Olive Oil
¼ Teaspoon Ground Turmeric
½ Teaspoon Cumin Powder
½ Teaspoon Smoked Paprika
½ Teaspoon Garlic Powder
½ Tsp Red Chilly Powder
½ Teaspoon Salt or to taste

Method
Spread the cooked chickpeas on a kitchen towel and pat them dry.
Place the seasoning ingredients in a bowl and stir to combine.
Add the chickpeas and marinate well in the spices.
Arrange the chickpeas in a single layer in the air fryer basket.
Air fry them at 200°C for 10 minutes. After 5 minutes, give it good shake / toss them well.
Check after 10 minutes, if not as crispy as you want then cook for another 3 minutes or more until you have the desired crispiness.
Once they cool down, store the roasted chickpeas in airtight jar.
Labels: Appetizer, Snack, Air Fryer, Vegan, Gluten free, Chickpeas, Sunday Funday
Sunday Funday Theme " Chickpeas"

Sneha’s Recipe: Air Fryer Roasted Chickpeas 
A Day in the Life on the Farm: Chickpea and Farro Soup 
Mayuri's Jikoni: Chole Bhature 
Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil 
Palatable Pastime: Roasted Red Pepper Hummus

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Chole Paya#SoupSwappers

Chole Paya is tasty dish. It is prepared with mutton trotters. It's a soupy stock recipe made by tenderizing the paya well adding chickpeas and spicy flavors into it.

Ingredients
6 Mutton Paya / Lamb Trotters - cut into pieces
½ Cup Brown Onion/Brista - grind to fine powder
2 Tablespoons Ginger Garlic paste
1½ Teaspoon Salt or to taste
½ Cup Oil
1 Tablespoon Red Chilly powder
1 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1 Cup Yogurt - whisked 
Mixed Whole Spices
2 Cloves
3 Black peppercorns
2 Green Cardamoms
1 Stick Cinnamon 
For The Chole
2 Cups Boiled Chickpeas/Kabuli Chana
1 Teaspoon Ginger garlic 1 tsp
1 Medium Tomato - chopped & blended
1 Medium Onion - chopped & blended
1 Teaspoon Roasted Cumin powder
½ tsp Garam Masala powder
1 Tablespoon Heaped Oil

Method
To Cook The Trotters / Paya
Boil trotters with a teaspoon salt, turmeric , whole mixed spices and 3- 4 cups of water, in a pressure cooker till tender. Strain the stock. 
To Cook The Chole 
Heat a pressure cooker with oil, fry blended onion, tomatoes, ginger garlic, cumin, fry well. Add the chickpeas with a cup water, and cook till chickpeas are tender. Let the cooker cool.
To Make The Chole Paya
Heat oil in a pan, add ginger garlic, with all the seasonings, brown onion, yoghurt, fry well add boil paya /trotters , fry well, add in the stock and cook till gravy thick, then add the cooked chole and all of the stock, bring this to a boil. Cover and reduce the flame to low let this simmer for 10 – 15 minutes or until the the gravy thickens. Switch off the flame add the chopped coriander leaves, green chilies, ginger julienne. Give it a stir and let it sit for 5 minutes.   
Serve hot and Enjoy!!
Labels: Chickpeas, Trotters, Soup, Soup Swappers, Main course, Indian 
  • Irish Seafood Coddle from A Day in the Life on the Farm
  • Chole Paya from Sneha’s Recipe
  • Rotisserie Chicken Ramen from Karen’s Kitchen Stories
  • Yayla Corbasi from Magical Ingredients
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    Pindi Chole#SundayFunday

    The word ‘chole’ or ‘chana’ is for chickpeas here in India and our neighboring countries. Pindi Chole/ Pindi Chana is one of the easiest and tasty chickpeas dish that you can make. The recipe comes from the Rawalpindi region in Punjab, Pakistan and hence the name Pindi Chana.
    A unique recipe that does not have any much gravy it's semi dry, made with soft tender white chickpeas, has no onions or tomatoes unlike the Punjabi chickpea curries.

    Ingredients
    For Cooking /Boiling The Chickpeas

    1½ Cups Dried Chickpeas - soaked overnight
    2 - 3 Cups Water
    3 Tea Bags or 3 Teaspoons Tea Powder
    1 Teaspoon Sendhav Namak
    For The Tadka
    1 Teaspoon Cumin Seeds
    3 Inch Piece Ginger - cut into juliennes
    4 Clove Garlic - crushed
    3 Tablespoons Heaped Oil
    2 Green Chillies - slit
    For Marinating The Chickpea After Boiling
    1 Teaspoon Red Chilly Powder
    ½ Teaspoon Turmeric powder
    2 Teaspoons Heaped Coriander Powder
    1 Teaspoon Level Garam Masala Powder
    1 Teaspoon Heaped Cumin powder
    1 Teaspoon Level Amchur Powder /Dry Mango
    Salt to taste
    1 Teaspoon Tamarind Juice
     
    Method
    For Cooking /Boiling The Chickpeas 

    Soak the chickpeas overnight or for 8 hours.
    If you are not using tea bags then wrap the tea powder in a small pouch/muslin cloth tightly and then add to the chickpeas.
    Boil the chickpeas/ chole with all the given ingredients in a pressure cooker on high for one whistle then on low flame for exactly 7minutes. Switch off the flame and let the cooker cool completely. Drain the chole/chickpeas. remove the tea bag and keep aside chickpeas water / stock.
    For Marinating The Chickpea After Boiling
    In a large pot/kadai add the cooked chickpeas and all dry spices mix it well and keep aside for atleast an hour or two.
    For The Tadka
    In a pan heat oil add cumin seeds and jeera and the crushed garlic and half of the ginger juliennes , slit green chillies and sauté for about a minute or two or till the raw aroma of the ginger garlic disappears. Switch off the flame.
    Add this to the marinate chickpeas and mix it well with the masala. Place the kadai on medium high flame and let chickpeas heat for about 3 minutes, now add chickpeas stock/ water into kadai and on high flame let it come to a rolling boil.
      
    Now cover with a lid and leave for 10 minutes on medium low flame and keep stirring lightly after every 2 minutes. Check the consistency of gravy you want and if you like dry masala chole let it stock dry. After 5 minutes add the teaspoon of tamarind juice and let it simmer for another 5 minutes in the masala on a low heat. Stir at intervals. Switch off the flame and let is sit for at least 5 to 7 minutes.
    Serve Pindi Chole hot garnished ginger juliennes , chopped coriander leaves and slit green chillies. Enjoy with naan, bhatura, puri, paratha, kulcha or even roti. This is an awesome and spicy recipe and you will definitely enjoy this dish. 
    Labels: Chickpeas, Main course, Vegetarian, Sunday Funday
    For Sunday Funday the theme this "Chickpeas"
    Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni 
    Hummus Flatbread Caprese from A Day in the Life on the Farm 
    Pindi Chole from Sneha’s Recipe    
    Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures 

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    Chole - Pressure Cooker#MultiCookerMonday

    I have already made so many recipes of Chole/Chickpea Curry which are already posted. But this recipe is totally different and we enjoyed this with Yeasted Bhatura.
    Ingredients   
    1 Cup Heaped Dried Chickpeas
    3 Large Onions - finely chopped
    3 Large Tomatoes- peel of the skin and then chop
    5 Big  Cloves Garlic - minced
    1 Heaped Minced  Ginger 
    2 Bay leaves
    2" Stick  Cinnamon  
    1 Teaspoon Cumin Seeds
    Teaspoon Turmeric powder 
    1 1/2 Teaspoon Coriander Powder 
    Teaspoons Level Red Chilly Powder 
    Tea bag 
    4 Tablespoons Heaped Yogurt - beaten
    4 Tablespoons Oil
    Salt to taste
    Method
    Wash and soak the chickpeas overnight or for at least 4 hours. Then rinse and boil them in fresh water with salt to taste. Keep this aside.

    Heat another pressure pan with no oil and saute the chopped onions, saute them for a minute, then cover the cooker. Remove the weight. Cook on high flame for a couple of minutes so that steam is created inside. 
    Then lower the flame and let it cook for 3 minutes. Now take off the lid, onions will have softened and get lightly browned. Add ginger and garlic, saute again for 2 minutes, till light brown. Add tomatoes ( used frozen tomatoes so the skin peels off easily and get mushy too quickly). Cook till tomatoes mushy and mashed up and the liquid released from them evaporates. 
    Make a well in the middle, and pour oil. Add bay leaves and cinnamon stick , cumin seeds, let these sauté a bit in the oil, then add turmeric, coriander and red chilly powder. Add salt to taste (just remember that boiled chickpeas already have salt in them)and the tea bag( this will give a nice rich color to gravy without altering the taste of the gravy), so do not worry just add it. Mix all these very well then add the beaten yogurt. Again mix everything well and cook on medium flame, stirring in between. 
    If the gravy sticks to the bottom, add the stock from boiled chickpeas little by little so that spices does not burn at the bottom of the pan. When oil starts to surface add the chickpeas and the remaining stock, stir this well. With the back of the spoon mash some chickpeas. Add water if needed to adjust the consistency of the gravy. Taste for seasonings and adjust accordingly. 
    Place the lid of the pressure pan, close it, take 3 whistles on high flame. Turn off the flame. When the cooker cools down, transfer to a serving bowl. 
    Garnish with chopped coriander, onion rings and flame roasted green chillies. 
    Enjoy this with  Yeasted Bhatura . Yum and delicious. 
    Do try this recipe and hope you enjoy it.
    Other recipes you would like to see
    Chole Sabzi (Chick Peas) / Kabuli Channa 

    Chole Methi / Chickpeas with Fenugreek
    Chole masala
    Punjabi Chole - No Onion No Garlic
    Labels : Chole, Chickpeas, Vegetarian, Vegetables, Indian, Gluten Free

    Multicooker Monday

    Recipes for Small Appliances

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    Falafel Layered Salad & A Bhatura Sandwich -A Combo Post#Improv

    This an exotic meatless , a complete and delicious meal which is healthy too. Have vegetarian guests then make this super meal which will make them ask for more for sure. Falafel is a Middle Eastern starter but,  is also a favorite street food here in Mumbai.
    For the Falafel
    Ingredients
    1 Cups Dried Chickpeas 

    ½ Cup Chopped  Coriander Leaves
    1 Tablespoon  Chopped Parsley
    3 Cloves Garlic - minced
    1  Medium Onion - finely chopped
    Salt & Black pepper powder to taste

    ¼ Teaspoon Cayenne pepper
    ½ Teaspoon  Chopped Green Chilly 
    ½ Teaspoon Cumin powder
    ½ Tablespoon Coriander powder
    2 Tablespoons Fresh Breadcrumbs
    A Pinch Baking soda
    Oil for deep frying

    Method 

    Wash and soak the chickpeas in water and let soak for at least 6 hours. 
     Drain the water and wash them once again.
    Transfer the chickpeas to a food processor and chop until you get a fine crumbly texture. Add the coriander, parsley, garlic cloves, onion and green chili and pulse the food processor till well mixed.  Add in salt, peppers, coriander and cumin powder,  breadcrumbs and mix well. Take this out into a big bowl and mix it with you hand well. Keep aside
    In the meantime heat the oil for deep frying and set the heat to medium.
    Now add in the baking soda to the chickpea mixture and mix it well.  Shape into round balls or ovals using two spoons or a falafel maker.  I made oval and round shape Falafels.
    Fry the falafels in it until browned and crispy from outside. Take out on a kitchen paper to drain the excess oil.

    For The Tahini Yogurt Sauce
    Ingredients
    1/2 Cup Fresh Yogurt - beaten
    2 Tablespoons  Tahini paste - Homemade
    Salt & Black pepper to taste
    Chopped Parsely  for  garnishing

    1/2 Teaspoon Lemon juice

    Method

    Mix all the ingredients and make a paste. Your dip/sauce is ready! Chill it in the refrigerator till we get all other ingredients ready.

    For the Salad

    1 Small Onion - finely chopped 
    ½ Cup  Finley Shredded Purple Cabbage
    ½ Cup  Finely Shredded Lettuce Leaves
    ½ Cup   Grated Carrots
    1 Medium Tomato - de seeded & cut into strips
    Salt to taste
    A drizzle of Lemon Juice
     Method 
    For Assembling / Serving  Into Glass Verrines 
    Layer the vegetables on top of each other in a clear glass. Season with salt and  black pepper powder. Just a drizzle of lemon juice. Pour a tablespoon of Tahini  Yogurt Sauce on top. 
    In a wooden skewer pierce two oval falafels and place it on the glass. 
    Serve the cold salad with crispy warm falafels.

    For the Yeasted Bhatura Sandwich

    Slice the Yeasted Bhatura (but not till the end). Fill it with the salad. Season with salt and  black pepper powder. Just a drizzle of lemon juice.  Add two or three round falafels. Pour a tablespoon of Tahini  Yogurt Sauce on top.
    Enjoy!!  These Falafels are a great sensation to the taste buds!!!
    You can even serve these with toothpicks and at the side Tahini  Yogurt Sauce as a starter.
    Labels : Yeasted, Bhatura, Sandwiches, Falafel, Middle Eastern, Chickpeas, Street food, Starters, Chutneys & Dips, Yogurt, Healthy, Improv Cooking Challenge, Vegan
    Lemon and Lettuce
    Improv Cooking Challenge

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    Pita Bread # BreadBakers

    Pita Bread is also known as Arabic bread or a Middle Eastern bread . This bread is a soft and leavened flatbread which is baked and it's  excellent sandwiches.
    Ingredients

    500 Grams All Purpose Flour
    1 Sachet Instant Yeast
    1 Tablespoon Sugar
    2 Teaspoons Baking Powder
    Salt to taste
    1/4 Cup Oil
    Luke Warm Water as required to knead the dough

    To make the Roasted Red Pepper Hummus
    Ingredients

    2 Cups Boiled Chick peas / Garbanzo Beans - drained
    2 Tablespoon Olive oil
    1 Large Red bell pepper - roasted and cleaned
    2 Tablespoons Water - used the water that chickpeas was boiled
    2 -3 Tablespoons 
    Tahini Paste - Homemade
    1/2 Teaspoon Ground Cumin
    ½ Teaspoon salt
    ¼ Teaspoon Paprika powder
    2 Cloves Garlic
    Freshly squeezed  juice of  a Lemon

    1/2 teaspoon Chilly powder
    Method
    For the Pita Bread
    Take a cup of luke warm water add instant yeast and sugar, mix it well and leave it for minutes to forth. Once it froths, the yeast is ready to use.
    Take a mixing bowl ( I used a food processor to knead the dough) add all purpose flour , baking powder, oil, salt, mix it well, add the yeast mixture and mix it well adding more water as required to make a soft smooth dough. Oil a bowl and place the dough in it. Cover the bowl with the plastic cling leave it rise for an hour or until it doubles in volume.

    Once it doubles in volume take out it the dough and fold the dough. Roll the dough, make even size balls around 8 or according to the size you desire.

    In the meantime , line and oil a tray with aluminium foil or parchment paper . Preheat your oven at 200 degree.
    Press each dough with your palm to make a thick circle. Place them in the oven tray. Leave them to rise again for 15 to 20 minutes . 

    Bake them in a preheat oven for 10 to 15 minutes. When its done take it out from the oven, brush them with butter or oil and the pita bread is ready to serve.
    See how Soft and pillowy is the Pita Bread!
    Serve with hummus or Roasted Red Pepper Hummus

    To make the  Roasted Red Pepper Hummus
    Wash and dry the red bell pepper the oil it well and roast i on the gas flame or bake it for 15 to 20 minutes until burnt . I roasted the bell pepper on the gas flame.
    Then place the pepper in a foil and warp it tightly for 10 minutes or until you are ready with the rest of the ingredients.
    Take the bell pepper out of the foil and clean all the burnt skin and wash it under running water. Then cut it and remove the seeds. Chop it and keep aside.
    In a food processor or blender, mix the chick peas / garbanzo beans, olive oil, red bell pepper, Tahini Paste - Homemade, lime juice, water, salt, paprika, chilly powder, blend until smooth , add water only if necessary , taste and adjust the seasonings.
    Drizzle a little olive oil and ENJOY! with Pita Bread. It taste divine.

    Labels : Breads, Pita Bread, Middle Eastern, Sandwiches, Red Bell Pepper Hummus, Chickpeas, Olive Oil, Red Bell Pepper, Paprika, Bread Bakers

    Sending this Bread Bakers  event  our is Host: Wendy,   the theme is  "International Breads".  
    Check the bread that our baker's have baked.

    Apfelpfannkuchen (Apple Pancake)from A Day in the Life on the Farm
    Auvergne Crown from Karen's Kitchen Stories
    Bauernbrot from All That's Left Are The Crumbs
    Bialys from Spill the Spices
    Boule from Bread Therapy
    Chilli and Coriander Scones from Sizzling Tastebuds
    Dutch Tiger Bread (Tijgerbolletjes)from Baking Sense
    Epi di Pan from Sara's Tasty Buds
    Franzbrotchen from Gayathri's Cook Spot
    German Soft Pretzels (Laugenbrezel) from Hostess At Heart
    German Soft Pretzels from Herbivore Cucina
    Kardemummabullar from Ambrosia
    Pita Bread from Sneha's Recipe
    Pletzel from Cook's Hideout
    Pretzel bites from My Cooking Journey
    Savoury Kugelhopf from The Mad Scientist's Kitchen
    Slovak Bread Rolls(Rozky) from Mayuri's Jikoni
    Whole wheat Pita bread from Sonlicious
    Yemeni Kubaneh from Food Lust People Love

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

    BreadBakers

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