Welcome back to What’s Cooking Wednesday – be sure to check out WCW’s home over at Shan’s blog.
When I was planning to participate in Foodalogue’s virtual tour around the world – a journey of eating food from various countries but also to raise awareness for Bloggeraid, I was actually quite ambitious and wanted to submit several recipes – but in the end just submitted one because, well, life got in the way. So I have a whole store of various Indian recipes to share with you over the next few weeks. Today’s comes from the same 1983 edition of Madhur Jaffrey’s Indian Cooking book that held my Foodalogue submission. The updated version of Madhur Jaffrey’s cookbook on Amazon is very similar to the one I own and I recommend the book highly.
This is also going to be my submission for this week’s Bookmarked Recipes since I had so much fun participating last week. The host this week is Laurie from Mediterranean Cooking in Alaska. I actually literally had this recipe bookmarked for a long time in Madhur Jaffrey’s Indian Cooking – I love chickpeas in many forms and this version is excellent. It’s sour and tangy and just yummy. The only change I made was cut back the oil to 2 tablespoons.
To take part here’s what you do…….
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it- include where you got the recipe in your blog post (including a link to their website if possible)- include a link to this post or this blog in your blog post- include the logo (see left) for Bookmarked Recipes in your blog post- include a photo of your recreation on your blog post. Email bookmarkedrecipes[AT]gmail[DOT]com, mentioning Bookmarked Recipes #49, with the following information:
– Your name
– The name of your blog
– The URL for your blog
– The permalink for your entry
– A photo of your entry
– A note of where you got your recipe from
The roundup comes out every Monday.
Khatte Chole / Sour Chickpeas
Bookmarked from Madhur Jaffrey, Indian Cooking
2 1/4 cups chickpeas
7 1.2 cups water
3 onions, chopped
2.5 tsp salt
1 green chili, chopped
1 TBS ginger, grated
4 TBS lemon juice
6 TBS oil
2 tomatoes, skinned
1 TBS coriander
1 TBS cumin
1/2 tsp turmeric
2 tsp garam masala
1/4 tsp cayenne
Put the chickpeas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for an hour and a half or until chickpeas are tender. Strain and save the cooking liquid. Put 2 tbsp of the chopped onions, ½ tsp salt, green chili, ginger and lemon juice into a tea cup, mix and set aside. Heat the oil in a heavy, wide, casserole-type pot over a medium-high flame. When hot, put in the remaining chopped onions. Stir and fry for 8–10 minutes or until the onion bits develop reddish-brown spots. Add the tomatoes. Continue to stir and fry another 5–6 minutes, mashing the tomato pieces with back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for another 30 seconds. Now put in the drained chickpeas, 1¾ cups of their cooking liquid, 2 teaspoons of salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the tea cup. Stir again to mix. Serve hot or lukewarm.
General Disclosures & Disclaimers