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Chhole (Chickpea Curry)

Chhole (Chickpea Curry)

This recipe for Chhole, a traditional Northern Indian vegetarian curry, comes from a newspaper clipping from a while ago. It seems closest to what we used to eat at our favorite restaurants in Atlanta.
Serve with rice, pita bread, and plain yogurt
Print Recipe
Servings: 8 servings
Course: Main Course
Cuisine: Indian
Calories: 215
Ingredients Method

Ingredients
  

Spices
  • 1 TB whole cumin seed
  • 6 whole cloves
  • 1 cinnamon stick
  • 2 TB coriander seeds
  • 10 whole black peppercorns
  • 2 to 5 whole red chillies -2 creates a mild amount of heat; 5 creates a lot
Chutney
  • 3/4 cup fresh mint leaves
  • 1/4 inch peeled, fresh ginger
  • 1 medium onion cut in quarters
  • 3-6 hot chillies or hot peppers -not Jalapenos-3 creates a mild amount of heat; 6 creates a lot
Chickpea Mixture
  • 2 TB butter
  • 2 16-oz cans chickpeas drained
  • 1/4 lbs potatoes boiled, peeled, and cubed
  • 1/2 lbs tomatoes, peeled and chopped or 1x12oz can tomato sauce
  • 1 tsp ground tumeric
  • salt
  • 1/2 cup minced fresh cilantro

Method
 

  1. In a small pan, add the group of whole spices. Cook over low heat until they begin to brown slightly. Set aside to cool. When cool, place in a blender or food grinder and grind them into a powder (I use an old coffee grinder)
  2. In a blender, food grinder or food processor, put together all the chutney ingredients and grind them into a paste. Set aside.
  3. In a medium pot, over low heat, melt the butter.
  4. Add the ground spices and chutney, stirring continuously until the mixture begins to darken.
  5. Add the chickpeas, potatoes, tomatoes, turmeric, and salt to taste.
  6. Continue cooking over low heat for 10 minutes until heated through and tastes are blended.
  7. Garnish serving dish with fresh cilantro. Serve accompanied by rice, pita bread, and yogurt (which adds creaminess and will help cut the pepper heat, if needed).
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Potato Boats

Potato Boats

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Side Dish
Cuisine: American, Vegetarian
Ingredients Method

Ingredients
  

  • 2 large Idaho or russet potatoes
  • 1 pound banana squash -approximately 1/-3/4 cup
  • 1/4 cup butter melted
  • 1/4 tsp ground cumin
  • 1 tsp sea salt, seasoned salt, or salt-free seasoning
  • paprika
  • 2 tsp butter melted

Method
 

  1. Bake potatoes in preheated 425-degree oven until soft, about 60 minutes
  2. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft.
  3. Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin.
  4. Combine squash, potato pulp, 1/4 cup melted butter, cumin, and sea salt with potato masher until you have a creamy yellow puree.
  5. Heap potato-squash mixture into empty potato shells. Brush with 2 teaspoons melted better and sprinkle with paprika.
  6. Place under broiler for 10 minutes or until lightly browned.
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Perfect Creamy Cauliflower Soup

Perfect Creamy Cauliflower Soup

This comes from the book, Fit for Life by Harvey and Marilyn Diamond, which has a number of really nice recipes.
Print Recipe
Total Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: American, Vegetarian
Ingredients Method

Ingredients
  

  • 2 TB butter
  • 1 TB olive oil
  • 1 medium onion coarsely chopped
  • 6-8 scallions chopped
  • 1 clove garlic minced
  • 2 stalks celery chopped
  • 2 medium cauliflower cored and coarsely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp curry powder
  • 1/8 tsp fresh ground black pepper
  • 1/2 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried savory or marjoram
  • 6 cups water
  • 2 TB white miso (preferable to vegetable bouillon because it will not turn the soup dark)

Method
 

  1. In heavy soup kettle, melt butter. Add oil, onion, scallions, and garlic. Add celery and cauliflower. Add seasonings.
  2. Mix well and cook uncovered over medium heat for several minutes, stirring frequently.
  3. Add water and miso. Bring to a boil. Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
  4. Remove cover and cool slightly. Puree in small increments in blender until smooth and cream. Reheat and serve.

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