Potato-Chick Pea Pepper Masala

Ingredients

Onion: 2

White Chana/Kadala/Chick peas: ¾ cup

Potato: 3

Tomato: 1 big

Carrot: 1 small

Garlic: 4 cloves

Ginger: 1” piece

Pepper powder: 1tsp/ as per taste

Garam Masala: ½ tsp

Salt: needed

Coriander leaves: needed

Oil: 4tbsp

Method Of Preparation

Soak chick peas

Cook chick peas and potato by adding salt separately.

Heat oil in a pan and add chopped garlic and ginger.

Then add chopped onions to it.

When it turns slight transparent add chopped tomato and finely carrot to it.

When it gets slightly mashed add pepper powder and garam masala and salt if needed.

Then add cooked potato and chick peas to it.

Stir well and keep in low flame for 2minutes or till it get well cooperated.

Add coriander leaves and switch off the flame.

Serve hot with chappathi.

Chick Pea -Sausage Salad With Tahini Dressing

Ingredients

Carrot: 1

Cucumber: 2

Onion: 1

Tomato: 2

Mint leaves: 6

Chick peas: 1 cup (soaked and cooked by adding salt)

Sausage: 4 (fried in oil)

Thahini Paste: as required

Olive oil: 3tbsp

Lemon Juice: 3tbsp or as per taste

Pepper powder: ¾ tsp

Salt: as required

Method Of Preparation

Chop carrot, cucumber, onion, tomato mint leaves and sausage.

Add this into the bowl. Add chick peas to it.

Add olive oil, lemon juice, pepper powder and sprinkle salt. Mix all well.

At the time of serving add thahini paste and serve.

Hummus With Black Tahini Paste

Even though my Hummus didn’t look beautiful it tasted the same as adding the white tahini paste. I will post another Hummus recipe by adding white tahini paste. Anyway this was another experiment which came out well.

Ingredients

Chick Peas: 1 cup

Lemon Juice: 3tbsp

Garlic cloves: 3

Green Chilli: 1 (optional, I used to add it every time)

Black sesame seeds: ¼ cup (usually white sesame is used; I was out of itL)

Olive oil: ½ cup

Salt: needed

Method of Preparation

Black Tahini Paste

Heat a pan and add ¼ cup black sesame seeds, dry roast and when it starts spluttering switch off the flame.

Add this to the blender and blend it for 2 minutes and add then add 4tbsp olive oil and a bit salt to it and blend again. Keep this aside. (You can add olive oil more if needed)

Hummus

Soak Chick peas in water for overnight.

Wash and cook it in pressure cooker for 2 whistles and switch off the flame.

After the pressure releases drain the chick peas. (Don’t throw the water; u can use it for blending chick peas)

Add chick peas, garlic, green chilli, salt and little water and blend it in a blender to form a smooth paste.

Transfer this to a bowl

Then add lemon juice and tahini paste. Mix well with a spoon.

Then add 3tbsp olive oil to it and mix again.

Keep refrigerated till you serve.

While serving add the balance olive oil and serve.

Vegetable Shawarma

When I posted Chicken Shawarma, soon I wanted to post the vegetarian version too as most of my fellow bloggers are vegetarians. The falafel recipe is already there in my space, and the below mentioned falafel recipe has got a slight variation from it. You can see the pictorial directions of shawarma here, only slight difference in the stuffing.

Ingredients

Falafel

Chick Peas: 1 ½ cup

Coriander leaf: ½ bunch

Parsley: ½ bunch

Green Chilli: 2

Onion: 1 small

Garlic cloves: 6

Cumin Powder: 1tsp

Coriander powder: 1 tbsp

Baking powder: ½ tsp

Bread Crumbs: ¼ cup

Oil: for frying

Salt: needed

Assembling

Pita Bread/Lebanese Bread

Lettuce

Onion

Tomato

French Fries

Tahini Sauce (Can use the white Tahini Sauce instead of this too, I find no taste difference still I will soon update that recipe too)

Method of Preparation

Falafel

Soak the chick peas for 5 hours.

Wash and drain and blend the chick peas coarsely. (not to smooth paste not too crumbly)

Then in the blender add garlic, coriander leaf, parsley, onion and green chilli to a smooth paste.

Add this to the blended chick pea mix.

Then add cumin powder, salt and coriander powder.

Mix well with hand. Then add bread crumbs and baking powder to it and again mix well.

Make small balls from it and deep fry it medium heat oil till it is cooked well.

Drain and serve as snack or can make a sandwich filling.

Assembling

Take pita bread, Spread Tahini sauce on it.

Then add chopped onion, tomato, French fries and lettuce as per needed.

Then add 3 or 4 falafel length wise.

Roll it from one end to the other

Wrap with Parchment paper and serve hot.

Linking to EP Series Spices and herbs at julies space

Linking to GIMME GREEN EVENT at Rosh’s space

Kadala/ Chick Pea Curry

Ingredients

Kadala/ White Chick pea/ Chana: 1 cup

Onion: 2

Tomato: 1

Garlic & ginger paste: 1tsp

Coriander powder: 2tbsp

Chilli powder: 1tbsp

Turmeric powder: 1tsp

Garam Masala: ½ tsp

Salt: needed

Coconut Milk powder: 3tbsp

Coconut oil: 2tbsp

Shallots: 5

Curry leaves: few

Coriander leaves chopped: needed

Method of Preparation

Soak kadala in water for 6 hours.

Wash and put in pressure cooker, Add sliced onion, tomato, ginger-garlic paste, coriander powder, chilli powder, turmeric powder, garam masala and salt to it.

Add enough water, close with the lid and switch on the flame.

Switch off the flame after 5 whistles Or till the chana gets cooked well.

Open the lid after the pressure is released from the cooker.

Switch on the flame and add coconut milk powder and stir well.

If the gravy didn’t become thick, put in medium flame till the gravy becomes thick.

Then switch off the flame.

Heat oil in a pan, add chopped shallots, when it turns brown, add curry leaves.

Transfer this to the prepared chana curry.

Add chopped coriander leaves.

Serve hot with roti, appam, idiyappam…….