Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 I've got a pot of chick peas soaking for dinner. I'm in the mood for something Indian, I think....hit me with recipes I don't have coconut milk and can't get any, btw.. meg -- Cooperative Education At Home http://www.MegGrooms.com Join the list, read about the book! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 My recipe for chana masala is at home, but this is very close. Serve with warmed pita bread or indian flatbread, if you can find it. Ellen Chana Masala Ingredients (use vegan versions): 1 can garbanzo beans 1 big onion very finely chopped or processed in a food processor/grinder 1 inch piece of ginger grated 1 clove garlic 1/2 teaspoon turmeric powder 1/4 teaspoon cayenne pepper 1/2 teaspoon amchur powder (dried mango powder) 1/2 teaspoon garam masala 2 tablespoon oil salt to taste Directions: Heat oil in a frying pan. Add chopped onions and fry until golden brown. Add all the spices (except mango powder), crushed garlic and grated ginger to it. Fry for about two-three minutes. Add garbanzo beans, salt and mango powder. Add about 1/2 cup of water and cook on low heat for about 15 minutes. This will give some time for garbanzo beans to absorb all the spices. Garam Masala: This can be bought ready made. The best way is to make it home. Ingredients (use vegan versions): 1 small stick cinnamon 3 to 4 cloves 4 to 5 black pepper 1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds Directions: Grind all the ingredients into powder. This could be very spicy for people not used to spicy food. Reduce the amount of cayenne pepper and garam masala as desired for less spicy chana. , Meg <itszen4me wrote: > > I've got a pot of chick peas soaking for dinner. > > I'm in the mood for something Indian, I think....hit me with recipes > I don't have coconut milk and can't get any, btw.. > > meg > > -- > Cooperative Education At Home > http://www.MegGrooms.com > Join the list, read about the book! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 i dont have any garam masala, but i might have hubby pick some up on the way home. I'm reallllly craving the flat bread, we have an Indian market down the road. He cant deny his pregnant wife some flatbread, can he?? meg sweetcatkins wrote: > My recipe for chana masala is at home, but this is very close. > Serve with warmed pita bread or indian flatbread, if you can find it. > > Ellen > > Chana Masala > > Ingredients (use vegan versions): > > 1 can garbanzo beans > 1 big onion very finely chopped or processed in a food > processor/grinder > 1 inch piece of ginger grated > 1 clove garlic > 1/2 teaspoon turmeric powder > 1/4 teaspoon cayenne pepper > 1/2 teaspoon amchur powder (dried mango powder) > 1/2 teaspoon garam masala > 2 tablespoon oil > salt to taste > > Directions: > > Heat oil in a frying pan. Add chopped onions and fry until golden > brown. Add all the spices (except mango powder), crushed garlic and > grated ginger to it. > > Fry for about two-three minutes. Add garbanzo beans, salt and mango > powder. Add about 1/2 cup of water and cook on low heat for about 15 > minutes. This will give some time for garbanzo beans to absorb all > the spices. > > Garam Masala: This can be bought ready made. The best way is to make > it home. > > Ingredients (use vegan versions): > > 1 small stick cinnamon > 3 to 4 cloves > 4 to 5 black pepper > 1/2 teaspoon cumin seeds > 1/2 teaspoon coriander seeds > > Directions: > > Grind all the ingredients into powder. > > This could be very spicy for people not used to spicy food. Reduce > the amount of cayenne pepper and garam masala as desired for less > spicy chana. > > > , Meg <itszen4me wrote: > > > > I've got a pot of chick peas soaking for dinner. > > > > I'm in the mood for something Indian, I think....hit me with > recipes > > I don't have coconut milk and can't get any, btw.. > > > > meg > > > > -- > > Cooperative Education At Home > > http://www.MegGrooms.com > > Join the list, read about the book! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2006 Report Share Posted May 8, 2006 i just love chickpeas, but i rarely have coconut milk in the house so i will just do a curry without it, and i like it just fine. We have a folder in our files section titled Indian Cuisine. In there Shawn posted a yummy stew recipe called " Indian (channa aloo) Stew Recipe " ; there isn't any coconut milk required in that one. ~ pt ~ Here's a repost of it: Indian (channa aloo) Stew Recipe Hey gang, just wanted to mention that I put this together this week. Half pound raw garbanzos, cooked 8 small potatoes that have been smoked (cooked), chopped Half onion 1 jalp Handful cilantro, chopped Tablespoon minced ginger Several cloves garlic, minced Water (amount depends on how thin you want the stew - the less water you use, the more pungent the spices will be) 1 packet Shan Stew Curry masala mix Sautee onion, jalp and garlic. Add rest of ingredients and let simmer for awhile until flavors blend. Toast tortillas, add a bit of butter and use as utensils. These premixed masalas are great. The flavors are so wonderful. If you haven't tried an Indian (or pakistani) dish before, then do yourself a flavor favor and check it out. , Meg <itszen4me wrote: > > I've got a pot of chick peas soaking for dinner. > > I'm in the mood for something Indian, I think....hit me with recipes > I don't have coconut milk and can't get any, btw.. > > meg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 How long did they cook? Even soaked, they still need at least an hour. (If not, two-three hours) To avoid overnight soaking, you could boil them for two minutes, let sit for a hour, then cook. Elaine <efelmer " " Sun, May 2, 2010 6:43:56 AM Chick Peas Can anyone tell me how to prepare dried chick peas in order to get them to a similar consistency to the canned ones? I soaked them and put them in soup, and they never really did soften like I expected. Thanks! Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 I've have not had success with chick peas until I started soaking them for 24 hours. It seemed inconvenient at first, but now I soak a whole pot full, and cook the part that I want that day, and put the rest of the soaked ones in the freezer, waiting for the next time I need chickpeas. Then they cook up in a reasonable amount of time, like other beans, and turn out very nice. Barbara ______ On Behalf Of danieldale [danieldale] Sunday, May 02, 2010 8:45 AM Re: Chick Peas How long did they cook? Even soaked, they still need at least an hour. (If not, two-three hours) To avoid overnight soaking, you could boil them for two minutes, let sit for a hour, then cook. Elaine <efelmer<efelmer%40backroads.net>> " " < <%40\ s.com>> Sun, May 2, 2010 6:43:56 AM Chick Peas Can anyone tell me how to prepare dried chick peas in order to get them to a similar consistency to the canned ones? I soaked them and put them in soup, and they never really did soften like I expected. Thanks! Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 On Sun, May 2, 2010 at 2:31 PM, Barbara Frohne < barbara.frohne wrote: > ... cook the part that I want that day, and put the rest of the soaked ones > in the freezer, waiting for the next time I need chickpeas. Then they cook > up in a reasonable amount of time, like other beans, and turn out very nice. > Barbara, how do you freeze the soaked chickpeas? In water? Drained? Also, do you think they would freeze as well after they're cooked? Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 I do this with pinto beans, black beans, and other beans --- in addition to garbanzo/chickpeas. They work so well to freeze and it makes cooking them up so much faster and easier. After soaking, I drain them and place in a gallon zip-lock and put in freezer until ready to use. ~ LaDonna ~ On Sun, May 2, 2010 at 11:31 AM, Barbara Frohne <barbara.frohne wrote: > I've have not had success with chick peas until I started soaking them for 24 hours. It seemed inconvenient at first, but now I soak a whole pot full, and cook the part that I want that day, and put the rest of the soaked ones in the freezer, waiting for the next time I need chickpeas. Then they cook up in a reasonable amount of time, like other beans, and turn out very nice. Quote Link to comment Share on other sites More sharing options...
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