Moroccan Chickpeas Stew

The benefits of chickpeas or garbanzo beans are widely known. They are full of antioxidants, fiber, and low in calories. With its origins from the Far east and Mid east, chickpeas have been gaining wide popularity in the west.  They can be consumed in so many different ways because of their bland flavor - Here is one of the ways I served it to my family. This recipe was so easy to create, yet so flavorful and filling. The carrots made the stew a little too sweet for me, but since I made this dish for my toddler, he did not mind it and neither did I. You could add cayenne pepper or red pepper flakes to increase the heat.

Ingredients and Method:
2 cups chopped carrots (in rounds)
2 cups chopped celery (medium cut)
1/2 cup finely chopped onions
2 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 small roma tomatoes, coarsely chopped
Salt and Black Pepper
Italian Seasonings
Worcestershire sauce
Pinch of cumin powder
Feta cheese for garnish

1. Heat some olive oil and butter. Add the carrots, onions, and celery. Stir and cook for 3 minutes. Add the garlic and ginger, mix well. Brown the veggies on medium heat.
2. Add salt, black pepper, Italian seasonings, cumin powder and worcestershire sauce. Stir and let cook for another few minutes. Add about 1 cup of water. Stir and add 1.5 cups of garbanzo/chickpeas.  Stir, cover and cook for another 8 to 10 minutes on low heat.
3. Drizzle some olive oil (Optional).  Season with feta cheese and cilantro.

Note: You may have to add water to keep a stewy consistency if the water evaporates in the Step 2.

Shengdanyachi Amti - Peanut Curry

Today was Mahashivratri - a festival celebrated by many Hindus in India honoring Lord Shiva - the God of Destruction. Temples teem with devotees who attend special ceremonies and also fast during this period. I used to love it when my mother fasted - because that meant fast food for all of us. Not the American 'rapidly cooked' fast food yall, I mean the Indian 'specially made on festivals' fast food. The scrumptious sabudana khichdi (tapioca mix) is the ultimate fast food followed by Cumin potatoes, Sweet potato fries, etc. But, Mahashivratri calls for a special menu which consists of Varaicha Bhaat and Shengdanyachi Amti. Varai is known as Samo in English which acts as the rice portion of the menu.  Shengdana means peanuts and this rich thick curry acts as a sauce on the Varai/Samo pilaf. I could not find Samo in the U.S. so instead I used Quinoa and made a cumin based Quinoa to be served with the Peanut curry.  Recipe follows -

1/2 cup raw peanuts
2 green chillies
1 tsp cumin seeds
1 bay leaf
2 cloves
1/4 inch cinnamon stick
1 tbsp jaggery
1 tbsp concentrated tamarind pulp (mixed in water)
Salt

1. Slow roast raw peanuts.  When cool, use your hands to rub the peanuts so the peels off.  Remove the peels.
2. In a blender, grind the chopped chillies and peanuts to a paste with a little water. 
3. Heat ghee. Add the cumin seeds, bay leaf, cloves and cinnamon stick. When the cumin seeds sputter, add the peanut paste and give it a good stir.
4. Add 1/2 cup of water and mix well.  Add the jaggery and tamarind pulp.  Let come to a slight boil.
5. Add another 1/2 cup of water. Season with salt.  Let cook on low heat for about 3 to 5 minutes.  The curry should be a little to the thick side!

Enjoy!

Note: When adding the tamarind and jaggery, do so a little at a time.  I was toying around with the quantities to suit to my taste.

Chana Dal

The first time I ate chana dal this way was at my friend Twinkle's house. Her mother made this for  us one day and served it with hot fresh puris (YUM!).  Ever since then I have wanted to try this out. It certainly was not as good as she made it, but this is my version of the dal. 

Generally, dal is consumed with white rice and hence it is mushy.  But this style of the recipe calls for cooking the dal al dente (or with a bite to it) so its eaten with chapati or puris.

1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 bay leaf
1 inch cinnamon stick
Pinch of clove powder
1/2 cup chana dal
1 tomato, finely chopped
A litle more than 1/4  tsp turmeric powder
1 or 2 green chillies
Dash of asofoetida
Salt and pinch of Sugar
Fresh cilantro

1. Soak chana dal in water - should be completely submerged for 4 to 6 hours
2. Put the chana dal in the pressure cooker, add a pinch of turmeric and some salt. Pressure cook for 2 to 4 whistles. Chana dal should not be cooked to a mush. It should be crunchy to taste - cooked but crunchy.
3. Heat ghee in a stock pot. When hot add, bay leaf and cinnamon stick.  Quickly add the cumin and mustard seeds. When they crackle, add the asofoetida or hing and green chilli(es).  Add the turmeric powder.  Add the chana dal with some of the reserved liquid.  Add the clove powder.  Mix well. Add the chopped tomatoes. Season with salt and a small pinch of sugar. 
4. Let simmer and come to slight boil. Garnish with fresh finely chopped cilantro.

Note: This dal should not be too watery as it is consumed as a side dish with chapati instead of wet dal on rice.

Methi Chicken Sukha - Fenugreek Chicken (Dry)

Methi or fenugreek leaves can be cooked in its true form - the leaves as a herb or as a spice through its seeds. One can also used dried methi leaves called Kasuri methi. All three of them can be obtained at your local Indian grocery store. Methi is known for its medicinal value and should be consumed on a regular basis. In the world of alternative medicine, methi is used for treating arthritis. It is also used to foster lactation by breast feeding mothers. The leaves usually found in Indian grocery stores have to be washed very well just like one would with any greens. The tender leaves part of the bunch is to be picked out and chopped finely to be used in this dish. Kasuri methi or dried methi leaves come in a ready to use box and is used as a garnish for many non vegetarian dishes.

Ingredients and Method:
1 cup chopped fresh methi leaves
1/2 small chopped onion
1 tsp chopped garlic
1 tsp chopped ginger
1/4 tsp red chilli powder
1/4 tsp turmeric powder for chicken marinade
1/4 tsp for the methi mixture
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp cumin powder
1/4 tsp coriander powder
Tandoori Bbq Masala (Shaan)
Heavy cream
2 chicken breasts or thighs

1. Wash and pat dry the chicken. Cut into bite size pieces. Drizzle olive oil on the chicken. Add the red chilli powder, turmeric powder, garlic and ginger, and 1/2 tsp of the tandorri bbq masala. Mix well and let marinate for atleast 30 minutes.
2. Heat oil in a pan. Add the cumin seeds and mustard seeds.  when they crackle, add the chopped onions.  Sautee for 5 minutes on low heat until the onions are brown.  Add the methi leaves and mix well.  Sautee for another 5 minutes.  Add salt, cumin powder, coriander powder, and turmeric powder.  Add a little water, cover and let cook for 5 to 8 minutes. The color should change from green to a deep green/brown. Set aside.
3. Add oil on a pan. Add the chicken. Let sear on high heat. Flip the chicken and let sear for another 2 to 3 minutes.  Now toss and cook for another 3 minutes.  Add the methi leaves back to the pan.  Toss and cook for 3 to 5 minutes.  Add a 3 tbsp of heavy cream and toss for another minute or tow.  Serve hot.