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.
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