Jain Punjabi Chole

Ingredients:
 White chickpeas - 1 cup
Goose berries/Amla - 3 (sliced)
Tea leaves - 2 tsp.
Salt (to taste)
Green chillies - 2 (slit)
Cumin seeds - 2 tsp.
Tomatoes - 4
Kashmiri red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Pomegranate seeds (anardana) - 2 tsp. (powdered)
Oil
Corinader leaves (few) - (chopped)

Method:
Soak the chickpeas overnight. Tie tea leaves and amla/gooseberry slices (original recipe goes for dried amla) in a piece of muslin cloth. Add fresh water to the chickpeas, required salt and tea muslin cloth. Pressure cook upto 3 to 4 whistles. Remove the muslin cloth and strain the chickpeas.
Dry roast 1 tsp. of cumin seeds, cool and powder them. Puree 3 tomatoes.
Heat the oil in a pan and add 1 tsp. of cumin seeds. When they sizzle, add green chillies and saute for a minute.
Add tomato puree and saute till the oil separates.
Reduce heat and add red chillies, coriander, cumin and pomegranate seed powders and saute for a few seconds.
Add the chickpeas and saute. Check for salt and simmer for 5 minutes. Remove from heat.
In another small pan, add 1/2 tsp. of oil and add a tomato (diced) and saute for a minute. Add this tomato to the chickpeas and cover for 5 minutes. Finally garnish with coriander leaves.
Enjoy with poori or roti.
Recipe: Sanjeev Kapoor.

Note:

I cooked chickpeas separately.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Chana Palak

Ingredients:
White Chickpeas/Chana - 1 cup
Spinach/palak - 1 small bunch
Ginger-garlic paste - 1 tsp.
Onions - 2 (chopped)
Tomatoes - 2 (chopped)
Cumin seeds - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Green chilli - 1 (slit lengthwise)
Chana masala - 1/4 tsp.
Cream (25% Amul) - 1/3 cup
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil

Method:
Soak chickpeas in sufficient amount of water for at least 8 hours or overnight. Pressure cook the chickpeas with fresh water and little salt. Cut the spinach roots with kitchen scissors and wash the spinach. Place the spinach in a strainer for a few minutes and then chop them into pieces.
Heat oil in a pan and add the cumin seeds. When the seeds splutter, add ginger-garlic paste and saute till golden color. Add the onions and green chillies, saute till the onions are translucent. Add tomato pieces and salt and saute till mushy. Now add the chopped spinach, coriander leaves and saute till it wilts. Now add the powders and mix well. Add the boiled chickpeas (without the water) and saute. Simmer and add chana masala and cream. Mix and remove from heat. Serve with rotis.

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Chickpeas Fry

Ingredients:
White chickpeas - 1 cup
Onions - 2 (chopped)
Ginger - 1 inch
Garlic - 5 cloves
Green chillies - 3 (slit)
Red chillies powder - 1/2 tsp.
Coriander powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Curry leaves - 1 sprig
Salt (to taste)
Grated coconut - 2 tbsp.
Fennel seeds - 1 tsp.
Oil
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.

Method:
Soak the chickpeas overnight and boil them in fresh water with little salt. Strain the chickpeas and keep aside. Mince ginger and garlic. Grind the grated coconut and fennel seeds without adding water. Heat oil in a pan and add the mustard and cumin seeds. When mustard seeds crackle, add the onions and fry till translucent. Add minced ginger-garlic, green chillies and curry leaves. Saute for a few seconds and add the powders, salt and fry. Add the chickpeas and saute till the masalas blend well. Now add the mixture of coconut and fennel seeds. Saute for 2 minutes. Serve with puri or chapathi.

Sent off to Priya's "CWS-Fennel seeds" event.

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Greens and Chickpeas Rice

Ingredients:
Rice - 1.5 cups
Brown chickpeas - 1/2 cup (boiled)
Greens (any kind but edible) - 1 bunch
Onion - 2 (sliced)
Garlic -3 cloves (chopped)
Green chilli paste - 1 tsp.
Dry whole red chillies -2
Salt (to taste)
Mustard seeds - 1 tsp.
Cumin seeds - 1/2 tsp.
Channa dal - 1 tbsp.
Oil

Method:
Cook the rice without mushy and keep aside.
Heat oil in a pan and add the seeds and channa dal.
When the mustard starts to crackle, add the sliced onions and saute till translucent.
Add garlic and saute till golden color. Reduce the heat and saute the green chilli paste and red chillies for a few seconds.
Add the chopped greens and saute till it begins to wilt. Saute till dry and add the salt.
Combine the boiled chickpeas and remove from the heat.
Add this green mixture to rice and toss.
Serve this healthy rice with scrambled eggs or chips.

Note:
Instead of green chilli paste, ground pepper can be used at the final stage.

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Chana Masala-My Own Version

Ingredients:
Chana (boiled) - 1 cup
Onions (sliced) - 4
Fresh grated coconut - 1/2 cup
Garlic cloves - 5
Byadgi chillies - 2
Coriander leaves - a small bunch
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder -1/4 tsp.
Cumin seeds - 1 tsp.
Oil
Salt
Cumin powder - 1/2 tsp.
Tomato puree - 1/2 cup

Method:
Fry onions, coconut (both till golden color) and byadgi chilli separately.
Grind onions, chillies, coconut, garlic and coriander leaves into paste with little water.
Heat oil and add cumin seeds.
Add the paste and saute for a few minutes.
Add tomato puree and saute till oil separates.
Add cumin, red chillies, coriander, turmeric powder and salt and saute.
Add chickpeas and water. Stir.
Allow to cook for few minutes till the gravy thickens.
Enjoy with roti, puri or whatever the main course is.

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Green Chickpeas Salad

Ingredients:
Green chickpeas - 1 cup
Red bell pepper - ½
Yellow bell pepper - ½
Onion - 1 (small)
Cucumber - 1 (small)
Carrot - ½
Beet root - ¼ cup

Dressing:
Lemon juice - 1 tsp.
Extra virgin olive oil - 1 tsp.
Pepper and salt

Method:
Toss all ingredients in a bowl.
Enjoy!

Sent off to Divya's "Show Me Your Salad" and PJ's "No cook event".

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Green Chickpeas & Paneer Curry

Ingredients:

Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.

Method:
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Mix well.
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)

Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.

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Dry Chickpeas with Potatoes-(T&T)

Here comes another dish. Here is the original recipe.

Ingredients:
Black chickpeas - 1 cup (soaked overnight and cooked in fresh water)
Potato - 1 cup (chopped)
Cumin seeds - ½ tsp.
Ajwain - ½ tsp.
Chilli powder - ½ tsp.
Cumin powder - ¼ tsp.
Amchoor powder - 1 pinch
Coriander powder - 1 tsp.
Salt (to taste)
Oil
Turmeric powder - ¼ tsp.

Method:
Heat oil and add the cumin seeds.
When seeds splutter, add the ajwain.
Add chopped potatoes and fry till they are cooked.
Now add red chili, turmeric, amchoor and cumin powders.
Mix well.
Add the chickpeas, salt and cook till they are dry.
Remove from heat.
Add the coriander powder and mix well.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Chickpeas Pasta Soup-Tried & Tasted from Tongue Ticklers

Original recipe found here.
Ingredients:
Chickpeas - 1 cup (cooked)
Macaroni (elbow) - a fistful (cooked)
Onion - 1 (thinly sliced)
Carrot -1 (thinly sliced)
Green peas - a fistful
Sweet corn -2 tbsp (instead of baby corn)
Mushroom - 5 (thinly sliced)
Garlic - 3 cloves (small & crushed)
Basil leaves - 5 (torn)
Dried rosemary - ½ tsp. (didn’t add)
Spaghetti - 5 (halved) (didn’t add)
Black ground pepper - as required
Salt (to taste)
Water - 5 cups
Oil

Method:
Heat oil and add the onion & fry.
Add the garlic and fry.
Add the carrot, peas, corn, basil and mushroom and fry till they are cooked (if required, add a little water).
Add chickpeas and 5 cups of water.
Cover and cook for 2 minutes.
Now add the macaroni, salt and pepper.
Bring it to a boil.
Serve hot.

Sent off to "Tried & Tasted November 2009" hosted by The Singing Chef. Tried & Tasted is originally started by Zlamushka.

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Kadala Curry

I love chick peas. When I saw Sarah Naveen’s kadala curry, I was tempted to try it and my family finished it up for dinner yesterday. I made a few changes according to my family’s taste buds.

Ingredients:
Black channa - ¾ cup
Onion - 2 (medium-chopped)
Garlic - 1 ½ tsp. (minced)
Ginger - 1 tsp (grated)
Tomato - 2 (chopped)
Green chilies - 3 (half slit)
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 2 pinches
Coconut milk (thick)- ½ cup
Curry leaves - 5
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Garam masala - ¼ tsp.
Salt (to taste)
Oil

Method:
Soak the black chana for 8 hrs and boil them by adding little salt.
Heat oil in a pan and add the mustard and cumin seeds.
When the mustard seeds crackle, add the onion ,curry leaves and fry till they turn golden color.
Add the ginger, garlic and green chilies and fry.
Add the tomato pieces ,salt and sauté.
Now add the red chili powder, coriander powder and turmeric powder. Mix well.
Add the black chana with the water, and let it boil for 5 minutes.
Now add the garam masala and mix.
Add the coconut milk and immediately remove from heat.
Serve with puttu, chapathi, dosai and idli.

Sent off to Sra's "My Legume Love Affair" event. It's originally started by Susan.

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Konda kadalai sundal

Ingredients:
Vellai konda kadalai (kabuli channa) - 200 grams (soak for 6 hours)
Red chillies - 4
Ginger - 2 inches
Mustard seeds - 1/2 tsp
Asafotida - 1.2 tsp
cumin seeds 1/4 tsp
Ulundhu - 1/4 tsp
Coriander leaves, curry leaves
Coconut grated - 4 tsp
Salt as required
Oil as requires


Method:
Pressure cook the channa with salt.
Filter the channa from water
Heat a pan, add oil, temper with mustard, cumin, ulundhu, asafotida
Turn off the stove and then add channa, leaves, and coconut.

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