Diwali Delights
A few recipes to tantalise your taste buds over the diwali period.
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CHANNA
Ingredients: 2 (19 oz) cans chick peas 2 medium onions, 1 chopped, 1 minced 2 bay leaves 1/2 inch stick or 1/2 tsp powdered cinnamon 1 black cardamom (whole), optional 4 black peppercorns and salt to taste 5 whole cloves 5 garlic cloves, minced 1 1/2 tsp fresh ginger, minced 1 tsp each ground coriander, cumin, garam masala 1/4 tsp each cayenne, mace and nutmeg 1/2 tsp tumeric 3 fresh tomatoes or 1 (16oz) can tomatoes 2 boiled potatoes, diced 2 tsp chopped fresh coriander (cilantro) 1 green chili, chopped (optional)
METHOD: In a large sauce pan saute the chopped onion for 1 minute, add bay leaves, cinnamon, cardamon, cloves, garlic and peppercorns, cook 2 minutes. Add minced items and saute until golden brown. Now add all other spices. Stir for two minutes and add tomatoes. Mix well, cover, reduce heat and cook until most of the liquid is absorbed. Rinse the chick peas and add to mixture. Simmer for 10-15 minutes. Add diced potatoes and cook another 5 minutes. Add chopped chili, if desired. Garnish with cilantro and serve with pooris and/or rice.