i need your indian food recipes!

[ElFenix]

i want to make some indian food. i don't think i want the punjabi version (the one with kidney beans)

edit: someone else is already bringing channa masala, so scratch that idea.

what should i bring?

 

[Anubis]

how does one pronounce "chhole"

also WTF is it

 

[dabuddha]

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

Chickpeas

I'll ask my mom for her recipe (hers is freaking awesome) but I found this one which seems close to how I make mine:

http://www.nandyala.org/mahana...05/11/07/chana-masala/

 

[ElFenix]

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

like cholo, but with 'ay' as in lay at the end.

it's mashed up chick peas with spices

Marge: This is delicious! What's in it?
Manjula: Chick peas, lentils, and rice.
Marge: And what's in this?
Manjula: Chick peas and lentils.
Apu: Try it with rice.

 

[pontifex]

Originally posted by: dabuddha

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

Chickpeas

why don't they just say chickpeas? its so much easier. silly foreigners

 

[rivan]

Originally posted by: ElFenix

Marge: This is delicious! What's in it?
Manjula: Chick peas, lentils, and rice.
Marge: And what's in this?
Manjula: Chick peas and lentils.
Apu: Try it with rice.

:laugh:

 

[tw1164]

Originally posted by: ElFenix

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

like cholo, but with 'ay' as in lay at the end.

it's mashed up chick peas with spices

I thought that was hummus

 

[Descartes]

The one with kidney beans is called Rajma, not chole. I call chole channa masala.

Anyway, look at VahRehVah and then use that as a base for your recipes. We make channa masala quite a lot, along with: paneer tikka masala, muttar paneer, malai kofta, and tons of other curries. I make everything from scratch, even the paneer.

Good luck. My only recommendation would be to try and avoid the boxed stuff. The boxed masalas are ok if you're in a pinch, but using fresh spices (either whole garam masala or at least fresh ground garam masala) makes quite a lot of difference.

 

[Descartes]

Originally posted by: tw1164

Originally posted by: ElFenix

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

like cholo, but with 'ay' as in lay at the end.

it's mashed up chick peas with spices

I thought that was hummus

Same legume, vastly different recipe. Hummus is quite a lot easier to make as well. I make huge portions of it using fresh tahini (we roast the seeds ourselves) and starting from raw garbanzo.

 

[Descartes]

Originally posted by: ElFenix

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

like cholo, but with 'ay' as in lay at the end.

it's mashed up chick peas with spices

Marge: This is delicious! What's in it?
Manjula: Chick peas, lentils, and rice.
Marge: And what's in this?
Manjula: Chick peas and lentils.
Apu: Try it with rice.

Chole isn't mashed.

 

[Anubis]

Originally posted by: ElFenix

Originally posted by: Anubis
how does one pronounce "chhole"

also WTF is it

like cholo, but with 'ay' as in lay at the end.

it's mashed up chick peas with spices

Marge: This is delicious! What's in it?
Manjula: Chick peas, lentils, and rice.
Marge: And what's in this?
Manjula: Chick peas and lentils.
Apu: Try it with rice.

so its Hummus?

 

[ElFenix]

Originally posted by: Descartes
The one with kidney beans is called Rajma, not chole. I call chole channa masala.

Anyway, look at VahRehVah and then use that as a base for your recipes. We make channa masala quite a lot, along with: paneer tikka masala, muttar paneer, malai kofta, and tons of other curries. I make everything from scratch, even the paneer.

Good luck. My only recommendation would be to try and avoid the boxed stuff. The boxed masalas are ok if you're in a pinch, but using fresh spices (either whole garam masala or at least fresh ground garam masala) makes quite a lot of difference.

thanks!

Originally posted by: Descartes


Chole isn't mashed.

maybe the peas were just splitting up a bit from the cooking process. there wasn't any mashing when my friends were making it back in college, i guess. or maybe it was the potatoes in the dish that were getting kinda mashy.

 

[Descartes]

Originally posted by: ElFenix

Originally posted by: Descartes
The one with kidney beans is called Rajma, not chole. I call chole channa masala.

Anyway, look at VahRehVah and then use that as a base for your recipes. We make channa masala quite a lot, along with: paneer tikka masala, muttar paneer, malai kofta, and tons of other curries. I make everything from scratch, even the paneer.

Good luck. My only recommendation would be to try and avoid the boxed stuff. The boxed masalas are ok if you're in a pinch, but using fresh spices (either whole garam masala or at least fresh ground garam masala) makes quite a lot of difference.

thanks!

Originally posted by: Descartes


Chole isn't mashed.

maybe the peas were just splitting up a bit from the cooking process. there wasn't any mashing when my friends were making it back in college, i guess. or maybe it was the potatoes in the dish that were getting kinda mashy.

Ahh, yeah, that does happen. Usually it happens if you overcook it and/or stir it too much. It's best to just add all the spices and let them simmer in before the cooking is complete, because the chickpeas get really soft. This is true for a lot of the Indian dishes like dahl, rajma masala, and just about anything with a similar ingredient.

For what it's worth, chana masala is great when the chickpeas remain mostly whole. Not crunchy by any means, but with some texture left. It's also easier to eat with a chapati.

If you liked the potato, you could try tara root. The wife calls it "chamagada" (in Telugu, but I'm not sure how to spell it). It's one of my favorites, and it's easy to make in a dry curry.

Good luck! Let me know if you have any questions. I love Indian food and cook it all the time, so I'm happy to try and help.