Tag: recipie

Kala Channa

On By wendytrivediIn indian food, RecipesLeave a comment

A Easy Lunch or dinner that cooks while you do something else.

Today was one of those days that I had to go do a few errands in the morning, and knew it would be close to or just after 12 when I returned home.   We have found that eating a good lunch has helped us have more energy through the day and also keeps us from eating snack food later in the day.  I wanted to make sure that something would be almost ready to go when I got home.  Luckily I keep Kala Channa, or Desi Chickpeas on hand. Easy to throw into the instant pot while I run to do errands!  The recipe is simple, and I generally have everything that I need in my spice drawer or pantry.  For this you will need (preferably) an instant pot.  If you haven’t invested in one yet, you can use a pressure cooker, however you will have to attend to it more often.  Here is my recipe:

  • 1 cup kala channa (desi chickpeas) found at your local Indian market

  • 3 cups of water

  • 1 tsp of oil

  • 1 tsp cumin seeds

  • 1 dash Asafetida

  • 1/4 tsp hot red chili powder

  • 2 tsp coriander powder

  • 1 tsp salt

  • 1 lime

  • 1/4 cup chopped cilantro

  • Optional- Amchur powder (dried mango powder)

  • 1 tsp cumin seeds

  • 1 dash Asafetida

  • 1/4 tsp hot red chili powder

  • 2 tsp coriander powder

  • 1 tsp salt

  • 1 lime

  • 1/4 cup chopped cilantro

  • Optional- Amchur powder (dried mango powder)

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This is where the sauté feature on the instant pot comes in really handy, set to sauté, and put the 1 tsp of oil in to warm up.  This is drastically less oil than a regular recipe that you might find, but I think its even better.  Once the oil has heated, drop one cumin seed into the hot oil.  If it sizzles and moves a bit, then its ready to go.  Add the rest of the cumin seeds and stir into the oil.  Let this cook for about thirty seconds.  Next add a good dash of Asafetida.  If you have never cooked with this you may be in for a surprise- it smells terrible!  But once it’s cooked into the dish, it gives a great flavor.  It also helps to reduce the gas you may get from eating so healthy!  I always laugh to myself as I add this. Cook for another 30 seconds, and add the kala channa and water.  Stir.  Now add the 2 tsp of coriander powder and 1/4 tsp hot red chili powder. (feel free to add more if you like it really spicy, or skip this totally if you don’t like it hot.  I have found that this is just enough for me, and is mild-medium.) Next add 1 tsp salt, and the amchur powder if you are using it.  I like to add it in as it gives it a slightly sour taste that adds to this dish.

Set the instant pot to the beans setting, and go do something else!  I also at this time will start rice in the rice cooker so that they will both be done about the same time.

Once the bean cycle has ended, and the pressure button has gone down, open up the instant pot and set it back to sauté.  I like to cook off about half of the left over water, reserving the rest for a sort of gravy to put over the rice.  Add the juice of half a lime, and cut the other half to serve along side the dish.

Add cilantro to the top of the dish to serve along side the rice, and you have a super healthy easy meal!

If you are more organized and plan the day before, soak the chick peas in water over night for a more tender dish.  I actually like it both ways, and don’t mind the firmer texture of the chick peas that go right into the instant pot, but you may prefer it softer.  Try it both ways and see what you like better!

(*Note- if you are using a pressure cooker refer to the guide for chickpeas or beans, and sauté as in the recipe. )

If you decide to try this dish let me know how it turned out!

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Lunch – stuffed baby eggplants Mumbai style

On By wendytrivediIn RecipesLeave a comment

I went to the farmers market yesterday and I found these wonderful baby eggplants.I knew I had to do something with them they were too cute to pass up! so I remembered a recipe that I had made a few years ago called maharashtrian stuffed eggplants. As many of you will come to find out my husband is Indian and so he loves it anytime I want to cook Indian food. I have come to have a new appreciation for Indian food with all the wonderful exotic spices and smells that come out of your kitchen, when you’re cooking it’s like a feast for the senses before you even take the first bite! This is a recipe that comes from the state of India called Maharashtra in which Bombay or now we say Mumbai is located.  I tend to tone down the recipies a bit, but you can spice up or down depending on your tastes!

Maharashtrian stuffed baby eggplants

Serves 2 with rice:

2 onions

3 cloves garlic

1/2 tsp amchur powder (pomegranate- find at ethnic/indian grocery)

3tbs shredded coconut- unsweet if you can find it, or if you use sweetened skip the sugar

2 tsp coriander powder

2 tsp garem masala powder

1/2 tsp turmeric powder

1 tsp brown sugar

1tsp red hot chili powder- can substitute cayenne. Add to taste depending on how hot you like it!

3 large garlic cloves.

Dash of salt or to taste- I try to use less salt these days, but sometimes you need a little at least to really bring out the flavors.

Toss all the ingredients in a blender with some water and chop roughly.

Take 6 baby eggplants and slice them from stem to end down the middle. Then rotate them again 1/4 way and slice again. Now you have made it into quarters, but they are attached at the top by the stem.

Divide half the mixture from the blender and stuff the eggplants with it.

Heat up a large sauté pan with 1tbs oil over medium heat, once it’s warm, toss in a cumin seed. If it dances around in the pan, the oil is hot enough!

Add:

1tsp cumin seeds

1tsp black mustard seeds

Pinch of hing or asafetida powder

Let the seeds crack and the mustard seeds pop.  Then add the other half of the onion mix and cook until onions become translucent.  Add stuffed baby eggplants, and cover and cook for 5 min, turn eggplants over, and add 1/2 cup warm water.  Cover and cook for another 20-25 min on med low to low heat until the eggplants are soft.

* ps- add more water as needed, it can dry out quickly. You can keep adding water if you like it with a little more gravy or “curry”, or let it dry a bit but not burn.  I personally like a little more curry (gravy) to soak into the rice a bit

Serve over rice and garnish with cilantro for a low fat and healthy yummy lunch!

Let me know what you think!