Tag: carom seeds

Simple Chana (chickpeas) Masala

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Chickpeas are a delicious and nutritious protein to add to your meals.

You can use dried chickpeas which I do often, or use the ones from a can – either is fine really as long as you cook with them.

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Last weekend I had the yen for a traditional Indian breakfast which included these chickpeas, potato curry indianculinarycenternyc.wordpress.com/2017/01/18/quick-spicy-potato-curry/ and Kulchas (a bread which I will post the recipe for another time).

For the chickpeas:

2 cans of chickpeas, drained and rinsed

1 Tbs. vegetable oil

1/8 tsp. ajwain**seeds (optional)

1/4 tsp. Nigella seeds

2 Tbs. Tamarind Paste or the Juice of 2 lemons/limes

2 green chilies, sliced (or 1/2 tsp. cayenne pepper)

Salt to taste

2Tbs. ground coriander powder

1Tbs. cumin powder

Thinly sliced ginger and scallions for garnish

Heat the oil in a pan and add the nigella and ajwain seeds. Cook for about 20 seconds or until you smell their aroma and then add the washed and drained chickpeas. Add salt, cayenne or green chilies, cumin and coriander powder. Stir on high heat.  Add the tamarind paste and a splash of water if the chickpeas are sticking.

Stir well and taste for seasoning. Add the lemon/lime juice in the end if not using the tamarind paste.

Garnish with sliced ginger and scallions.

Serve hot.

 

(Ajwain, ajowan (/ˈædʒəwɒn/) Trachyspermum ammi, also known as Ajwain caraway, bishop’s weed or carom, is an annual herb in the family Apiaceae. It originated in India.

Until I cook again!

 

 

THE MOST DELICIOUS POTATOES EVER – I guarantee it – AKA achaari aloo

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I learned to make these amazing potatoes over a decade ago from a friend of mine.

I make them at home every chance I get and have been teaching them in my cooking classes forever.

The word Achaar mean Indian pickle.

All the spices used in this dish are those that are added to Indian pickles – hence my name of Achaari Aloo – Aloo is potato.

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Let me list the spices:

whole coriander seeds

fennel seeds

black mustard seeds

nigella seeds (kalongi)

fenugreek seeds (use sparingly or don’t use em at all)

cumin seeds

carom seeds (very few or leave out)

whole red chilies

mango powder (aamchoor)

turmeric powder

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Heat up some oil and add all the spices except the mango powder and turmeric, and cook for a couple of minutes or until the black mustard seeds pop and you start to smell all the spices.

Get ready for your kitchen to smell yummy.

Next add some beaten yogurt along with the turmeric.

Stir and add water depending on the consistency that you are looking for.

Add salt at any point.

Now add boiled, cubed potatoes and stir well.

Add the mango powder and cook just until the potatoes are brought up to temperature.

Taste for salt.  Add some cayenne pepper if the red chilies weren’t spicy enough.

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I serve these with pooris (deep fried bread) which I will talk about in another post.

I sometimes mash the potatoes in the pot to create the look you see above.  You do what you like.

Serve with rice, pita or anything you like really.

Please try these potatoes – they are amazingly simple and delicious.

Until I cook again!