Achari Chana Pulao

Achari Chana Pulao/ Achari Chole Pulao or Pickle spiced chickpea rice is a brilliant twist in bringing out the pickle flavour in the rice and channa (chickpea) cooked together spiced with achar (pickle). Chana or the Chickpeas or Kabuli Chana when cooked, taste extremely good, is nutritious and a healthy option. This rice based preparation is tangy, highly aromatic and pickle flavoured pulao that most of us can't resist without.

Ingredients:

Chickpeas, soaked overnight and boiled - 1 cup
Oil - 2 tbsp
Rice - 2 cups
Onion, finely sliced - 1 big
Green chilies (slit) - 4-5 nos
Bay leaves - 2-3 nos
Fennel seeds - 1 tsp
Mustard seeds - 1 tsp
Kalonji seeds (onion seeds) - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - ½ tsp
Garam masala, freshly ground - 2 tbsp
Hing - a pinch
Ginger garlic paste - 1 tbsp
Haldi powder - ¼ tsp
Mustard powder - 1 tsp
Chili powder - 2 tsp
Mango pickle - 2 tbsp
Salt - to taste
Mint leaves - few
Coriander leaves, finely chopped - few

Method:

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala.

In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.

VIDEO

Channa Masala

1 medium onion, diced fine
1 inch piece of ginger, grated
2 fat garlic cloves, grated
2 hot green chillies chopped
1 cup ripe red tomato puree *see notes 
2 tins of chickpeas *see notes
Around ½ cup hot water
1 tbsp oil (don't use extra virgin olive oil) 

Spice Mix:

½ tbsp ground coriander
1½ tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
1 tsp dried mango powder (amchur)
1/2 tsp (or to taste) hot chilli powder
½ tsp ground cinnamon
½ tsp ground cloves 

Garnish:
 
1/4 - ½ tbsp chaat masala
Big handful chopped fresh coriander 

Method:

In a heavy pot, heat the oil, then add the diced onions. Cook, stirring for about 7 - 8 minutes on a medium heat, until the onions soften and just start to colour.

Add the grated ginger, garlic and chopped chillies. Stir.

Add the spice mix to the above mixture, then cook on a gentle heat, stirring constantly for about 5 minutes.
 (Be careful not to burn this mixture!!! Always have some hot water at hand and splash the mixture a little if it becomes too dry to prevent spices from burning!!!)

 Add the tomato puree and about ½ cup of hot water and the chickpeas.

Stir together, then cook on a low heat for about 15 - 20 minutes, until you can no longer feel the rawness of the spices.

Take off the heat, and whisk in the chaat masala and sprinkle over the chopped coriander to serve.

This chhole masala goes well with rice, naan, puri,bhatura, kulcha or aloo tikkis. 

Notes:

• You can make tomato puree by blanching about 2 large, ripe tomatoes in hot water, then peeling the skins off and seeding them. Blend in a blender till pureed. The amount of puree depends on the size of your tomatoes, so you may have to add one more tomato, if necessary.
• For convenience, you can substitute 1 cup strained tomatoes  (passata) or 1 cup plain tomato sauce instead of the fresh pureed tomatoes.
• You can use just one tin of chickpeas and add 4 small potatoes (quartered and partly cooked before adding to the dish together with chickpeas) .Mushrooms are also a nice addition! 
• Using dried chickpeas: Best way is to first soak 3/4 cup of chickpeas overnight and than cook in pressure cooker with 3 cups of water for 20 minutes and let the steam release naturally.

Recipe from: http://foodfootballandababy.blogspot.com/   
for pesronal use only!!!
























2  passaty (3 hrnky stavy)- 30 kc
1.5 cups chickpeas 45 kc
3 cibule 
6 strouzku cesneku


100 kc - 9 porci (1 porce cca 11 kc)

Black Chickpea Biryani

Ingedients for the rice

- 1 and half cups (380ml) rice
- 1 cup milk
- 5 cardamoms
- 1 black cardamom
- 5 cloves
- 1 bay leaf
- 2.5cm cinamon
- mace (pinch)
- 2tsp salt

Ingedients for chickpeas

300ml dried black chickepas (soaked overnight,washed and cooked) or
2 cans of black chickpeas (washed)

5 cloves garlic (grated)
1 tablespoon ginger (grated)
1/2 tsp chilli powder
1/2 tsp turmeric pwd
100ml ghee
180ml yoghurt
3 medium potatoes (peeled and diced)
1 and half tamatoes (cubed)
1-3 green chilli (choped finely)

Ingredients for Garnish for Layering Biryani

- 1/2 cup chopped corrinader
- mint (handful)
- 2 thin slices of ginger (cut into thin julienes)
- 2-4 green chillies slit into center
- 1 tomato (cubed)
- 3  medium red onions (thinly sliced)
- 100ml yoghurt
- cardamom powder from 3 seeds of 3 pods
- 1 teaspoon garam masala
- 1 tsp saffron
- 60ml milk



-Dry on kitchen towel and saute the onion in 3 tablespoons oil until crsipy and golden, keep aside
-Wash and soak the rice in water for 30 minutes
-Whisk 100 ml yoghurt with garam masala powder and cardamom powder, keep aside.
-Dissolve 1tsp saffron in 60ml warm milk, keep aside

To prepare rice,boil 700ml water with milk, add spices,salt and rice and cook for about 10mins until almost done.Drain.

Mix ginger, garlic, 1/2 tsp chilli powder and 1/2 tsp turmeric pwd together with 3 tablespons water.
Heat ghee in a pan and add above mixture and saute on medium heat for 2 minutes.
Stir in 1 and half tomatoes.Whisk 180ml youghurt and add into the pot.Add potatoes and green chillies.
Stir constantly until the gravy becomes thick and fat leaves the mixture.
Then add chickpeas and simmer until the gravy coats the chickpeas and potatoes.Adjust salt.
Remove pot from the heat.Sprinkle the mixture with garnishing ingredients and pour the spiced up yoghurt on top.Spread rice evenly over the garnished chickpeas.Sprinkle the saffron milk.
Place a moist cloth or moist paper on top, cover with lid and seal with flour dough.
Cook in preheated oven (180C) for 20 minutes.
Open and slowly dig in the rice to reach the chickpeas at bottom and slowly mix with the rice.

Serve with raita and sliced onions or Mirchi ka salan.

Chickpea Curry

Spices:

teaspoons:
1/2 cumin seeds
(1/2 black mustard seeds)
1/2 chilli powder
1 corriander powder
1/2 turmeric powder
1/2 cumin powder
1/2 garam masala (to add at the end of the cooking)

make paste or chop very finely:
3 garlic cloves
1 thumb sized piece of ginger


1 and 1/2 medium onion very finely choped
1 can of chopped tomatoes
1 cup chickpeas (soaked overnight and cooked for about an hour)
3 generous tablespoons of natural yoghurt
(one medium potato (make small dices)
(two medium carrots - diced)


Oil
Salt

Heat the oil,then add cumin and mustard seeds.Let the spices release their aroma then add the onion plus little bit of salt.Let the onion carameilse.Add ginger and garlic.Stir,fry for a while.Add all spices except garam masala.Again fry some more.Be careful to not burn anything (if worried just add few drops of water).Add chopped tomatoes,stir properly.
Cook for a minute then add chickpeas,carrot and potato
and about 1/2 cup of water.
Add salt to taste.Cover and cook until the potatoes and carrot are soft.
Check the taste.Add yoghurt and garam masala.Cook for another minute.

Sprinkle with chopped corriander.
Serve with rice or naan.

Falafel

FINAL RECIPE!!!

(makes 12 falafel balls)

1 cup of dried chickpeas, soaked in water for 12 hours
Crumbs from 1 slice of white bread
3 cloves of garlic
1 teaspoon baking soda
1/2 cup chopped parsley)
1/2 cup chopped coriander
1/2 small onion
1/2 spoon of sesame seeds
1/2 teaspoon cumin spice
1/2 teaspoon ground corriander
1/2 teaspoon paprika
(1/2 chilli powder)
Salt, pepper
Oil for deep frying


1. Wash and dry the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little cold water if needed.
2. Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
3. Warm the oil - it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
4. Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot with pitta bread and vegetable salad (ice lettuce,tomato,cucumber,spring onion...etc)Nice with tahini too!


Tahini omáčka:

5 lžic tahini
5 lžic studené vody
šťáva z 1/2 citronu
1 stroužek česneku drcený
1/2 lžičky soli