• Margaret Hirsch

HIRSCH'S KITCHEN CAPERS WITH RAMOLA MAKAN

Well-known Indian Cuisine specialist and cook book author Ramola Makan recently joined us in store at Hirsch's for a virtual cooking session whipping up healthy and cost effective dishes using one hero ingredient with our fantastic range of Elba appliances.


CHICKPEAS & AUBERGINES

A quick easy vegetarian dish made with every day ingredients.

4-6 servings

15 minutes


CHANNA MASALA MIXTURE

(Chole Masala Powder) can be bought as a prepackaged boxed spice at most Indian spice shops.


INGREDIENTS

  • 10-12 whole dry red chilli roasted

  • 1 cinnamon stick

  • 2 cardamom (elaichi)

  • 2 to 4 bayleaves

  • 10 ml cumin seeds (jeera)

  • 10ml caraway seeds (ajwain)

  • 15ml coriander (dhania) seeds

  • 5ml fennel seeds (saunf)

  • 4 cloves (lavang)

  • 1 tsp black peppercorns

  • 2.5ml grated nutmeg

  • 2.5 ml dried ginger powder

  • 2.5ml mace powder

  • 2.5 ml dried mango powder (amchur)

  • 2.5 ml asafetida (hing)

  • 5ml black salt

INGREDIENTS

  • 1 aubergine cut into cubes

  • 2,5ml Tumeric

  • 10ml oil

  • 10ml ghee

  • 5ml green chilli

  • Curry leaves

  • 1 tin chick peas

  • 1 cup tomato processed

  • 5ml Channa masala mixture (recipe

  • below or you can use the store bought

  • option)

  • Salt to taste

GARNISH

Fresh coriander

METHOD

1. Heat spices in a pan on a low heat until aroma

permeates. Allow to cool.

2. Grind into a powder and store in an airtight bottle



CHICKPEA SALAD

4-6 servings

15 minutes


INGREDIENTS

  • 1 cup couscous

  • 1 cup boiling water

  • Salt or stock to taste

  • 1 tin of chickpeas

  • Sweet potatoes peeled and cubed

  • Green and yellow peppers

  • Beetroot

  • Carrots

SEASONING

  • Sesame seeds

  • Parsley

  • Oregano

  • Bay leaves

METHOD

1.In a frying pan add 10 ml oil.

2. Add chick peas and saute for 7 to 10 minutes

3. Add sweet potatoes and saute

4. Add rest of vegetables and saute for a few minutes.

5. Do not overcook

6. Add salt and Seasoning and stir through

To Assemble

1.On a flat platter Add a layer of cooked couscous

2. A layer of vegetables

3. Finish off with a layer of vegetables

4. Garnish with some parsley and sesame seeds.


DRESSING

A light lemony vinaigrette dressing goes perfectly with warm vegetables.


INGREDIENTS

  • 200ml olive oil

  • 5 ml Dijon mustard

  • 10 ml honey

  • 5ml lemon juice

  • Lemon zest

METHOD

1. Blend ingredients together

COOKS TIPS:

Indian flavours: Add garlic chopped green chilli cumin seeds and mustard seeds

Italian flavour: Thyme, parsley, oregano and basil

Mexican flavour: Garlic, cayenne pepper and ground cumin


HUMMUS

4-6 servings

15 minutes


Hummus is a quick & easy dish to make which is primarily made out of chickpeas.

One can use the fresh variety which would need to be pre-soaked overnight and cooked in a pressure cooker until finger soft OR one could opt for the easy option of opening a tin of chick peas. Hummus is ideal as a snack can be served with toasted pitta breads, chips, or crudités such as cucumber wedges, carrot and/or celery sticks.


COOKS TIP

The flavour combinations for hummus are endless. Any combination of fresh ingredients could be added to a tin of chickpeas to make a Hummus.

Roasted beetroot and garnished with slivers of almonds.

Add parsley. Mint and spinach leaves to chickpeas and blitz.

The added ingredients must form part of the garnish.

Hummus will last for 3-4 days in the refrigerator.


Remember to grab your kitchen essentials here. Stay tuned for exciting recipes, networking sessions, product knowledge and much more.

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