SpicyGoodness: Chloe Masala
Tonight it was finally time to try my hand at cooking on my somewhat fickle gas stove. Turns out it works just fine.
My tiny kitchen is the least-ventilated spot in the house, so last week I asked my landlords to fix my window that wouldn’t open (among other things). Thank goodness! Window + ceiling fan + a nice rain tonight made cooking in there tolerable. Well, sort of.
The Menu: Chickpeas. EB introduced me to Chole Masala while we were studying for the bar. I’m not sure how authentic this recipe is, as I didn’t have E’s, so I googled until I found one easy to make. This one was on a random parenting website called HipMama. After all, I did dream I had children this wkend. As the Masala is not the prettiest thing in the world to look at, I included my kitchen window instead.
- 1 T vegetable oil
- 2 onions (small to medium) chopped
- 4 cloves garlic, minced
- 1 T chili powder (I added more to make it spicier)
- 1 T turmeric (turns everything yellow)
- 1 T paprika
- 1T cumin
- 1 T coriander
- 12 oz can chickpeas
- 14 oz can chopped tomatoes
- 1 T garam masala
How to:
- Heat the oil in a big pan, add garlic; When brown, add the onions and cook until soft and a nice golden color. I had to add a little more oil to keep the onions from sticking. Make sure that they are good and done, unless you like your onions to not be mushy.
- Add all the spices except the garam masala. Stir and cook for two minutes, then add a little water if too dry to mix. I ended up adding about a cup of water to keep everythign from sticking too much. (EB does this part separately from the onions with her recipe).
- Add tomatoes and well-rinsed (learned the hard way) chickpeas and bring to a boil, then cover and set to low. Cook for 20 minutes. (Add water at anytime if mixture is dry). I didn't have to add any water here.
- Then add garam masala and cook for an additional 10 minutes.
Last semester's visit to the Farmer's Market for spices paid off. I ate the peas plain, like chili, with some toast and a Sam Adams Oktoberfest. Probably you could eat it over rice as well. In retrospect, I’d add another can of tomatoes and chickpeas, or add one less onion. The onion to chickpea ratio was a little out of whack. Potentially could puree it to put on toast for an appetizer. Sort of like spicy hummus. Random but could work.
EK, Mom and I made your baked oatmeal while at home last wkend. V. good. I ate it cold for breakfast on Sunday and it was yummy. And ridiculously easy. Next time I think I'll bake blueberries into it.
posted by mg at 10:38 PM
1 Comments:
LOOK AT YOU AND YOUR CUTE DOOCE-LIKE PHOTOS!!!
freak.
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