Wednesday, February 27, 2008


This recipe is one of my all time favorites. Call them chickpeas, garbanzo beans or "chana", these are one of the most versatile legumes. Boil them and make a salad, or in the form of hummus, or simply saute them with a few spices. They always make a yummy snack.

This recipe is mainly my moms speciality, with a few of my own additions. For all this who enjoy north Indian food, I am sure you ll love this.

Enjoy, and happy eating.


Chickpeas (Soaked Overnight)- 1 Cup
Tea Leaves- 1/2 Tsp
Ginger- 1/2 Cup
Green Chilies- 2-3 Finely Chopped
Tomato Puree- 1/2 Cup
Garam Masala- 1/2 Tsp
Red Chilly Powder- 1/4Th Tsp
Chana Masala- 1 Tsp
Salt To Taste

Fresh Dry Masala

Cumin Seeds- 1 Tsp
Bay Leaves-2-3
Whole Red Chilies- 2-3
Cardamoms- 3-4
Black Peppercorn- 4-5
Dried Pomegranate Seeds- 1 Tsp
Cinnamon-1/2 Stick


· In a pan dry roast the above spices till they are a dark brown.
· Let it cool. Grind it to a fine powder
· Tie the tea leaves in a muslin cloth.
· Add the chickpeas along with little salt and the tied tea leave to a pressure cooker.
· Pressure cook it. Cool. Remove the tea leaves.
· Heat oil in a pan. Add the ginger and the green chilies. Saute.
· Add the dry freshly ground masala to the oil. Saute.
· Next add the entire boiled chickpeas along with the water.
· Add some more water along with all the other spices (red chilly powder etc.)
· Cover and let it cook on medium heat.
· Once the gravy begins to thicken add the tomato puree. Mix well.
· Let it cook for 10 -15 min more. Check for seasoning.
· Serve garnished with coriander, chopped onions, and lemon wedges.
· Have it with puri, tikkis, or regular paranthas.

Wednesday, February 20, 2008


I can never forget my lunch hours in India. We all use to gather in a room around 1:30 in the afternoon, eager to see what special has the other person got for lunch. Though a few use to be happy eating fruits, for some of us, lunch time was the time to taste each others food and discuss about it. One of my colleagues and I were the ones always exchanging recipes and ideas.

A working mother, she had to make things that were both quick and yet tasty. This rice preparation was one of her all time favorites. And she knew that each time she made it, she had to get extra for me.

It was just a few days back that I made it myself. It bought back a lot of found memories.
So I thought it to be a good idea to put it up on my blog.

Tamarind rice


rice- 1/2 cup
peanuts- 1/4 th cup
curry leaves- a few
mustard seeds-1/2 tsp
red powder- 1/4th teaspoon
oil- 2 tsp
salt- to taste
tamarind extract- 1 tsp


  1. steam rice and keep aside. this can also be done with any left over rice.
  2. in a wok heat oil.
  3. add the mustard seeds. let them splutter. to this add the curry leaves, the peanuts , salt, and the red chili powder. saute well.
  4. to this add the cooked rice. mix everything well. mix for a few minutes.
  5. turn off the heat. let stand.
  6. now add the tamarind extract.
  7. mix well. taste for seasoning.
  8. serve hot with any dal or sambhar.