Fresh

Where is she going? Do you think maybe for some fine Indian Cuisine? That is her very favorite food so it wouldn’t surprise me at all. Hey Hilary can I come with you? She’d invite me if she knew me I just know it. No? oh well, never mind I’ll just go get some without her.

Thanks to Cuisine Cusine for this recipe and image

Chole

Curried Garbanzo beans in a mild sauce

Ingredients:

2 cans Garbanzo beans also called Chick Peas 2 large Onions, chopped finely

4 large Tomatoes, chopped finely OR 1 cup of canned tomatoes can be used instead

2 teaspoons Ginger paste

2 teaspoons Garlic paste

2 Bay leaves

1 Star anise

2″ long Cinnamon stick

2 to 3 teaspoons Cumin powder

1 teaspoon Garam masala

Salt to taste

1 teaspoon Sugar

2 to 3 tablespoons Oil

3 table spoons fresh mint leaves, chopped finely

1/4 cup cilantro or coriander leaves, chopped finely

Heat the oil; add the bay leaves, star anise, cinnamon stick and the ginger and garlic paste. Sauté for a few minutes till light brown.

Add the onions and fry till brown. Add the tomatoes and sauté till the oil starts to separate.

Add the cumin powder, garam masala salt, sugar and mint leaves. Mix well.

Add the garbanzo beans. Add 1/2 cup of hot water and cook for 5 to 8 minutes. Serve over Aloo tikkis or with Poories. Kachumber or Onion Salat is a great accompaniment.

Thanks to Indif.com for the recipe

Thanks to Glamour for the image

Pistachio Milk

Ingredients:(Serves : 4)

• 3 tbsp. unsalted raw Pistachios
• 31/2 cups milk (Vegans can try this with a non dairy milk substitute)
• 6-8 saffron threads (optional)
• 2tbsp. sugar, or as desired (You could try a sugar substitute too)

Preparation:

• Cut 4 pistachios into silvers and set aside. Place the remaining in a blender, cover, and pulse several time to coarsely grind.
• Add 1/2 cup milk and blend until smooth. Scrape down the sides of the jar with a spatula to free the nuts.
• Slowly add another 1 cup milk and blend for 1/2 minute.
• Place the nut milk, remaining milk and saffron in a heavy- bottom pan over high heat. Stirring constantly, bring to full boil.
• Froth the milk two more times, then remove it from the flame and stir in a sweetener until dissolved.
• Place the strainer over the blender and pour in the milk. partially cover and blend, starting at the low speed and increasing it to high, until the milk is frothing.
• Pour into cups, sprinkle with pistachio silvers, and serve immediately.

Posted on April 25th, 2008 by Ruth
Filed under: Beverages, Dairy, Nuts, Vegetarian