chana bhajia
7 TBS vegtable oil
Onions (one cup chopped, two cups puree)
2 green peppers
2 TBS Ginger
2 Tsp cumin
2 Tsp coriander
2 Tsp tumeric
1 LB Precooked Chickpeas
Fresh parsly and lemon wedges for garnish
Directions
HEAT UP OIL AND ADD ONIONS ON MEDIUM-HIGH HEAT. WAIT 2 MINS AND ADD GREEN PEPPERS (AGAIN, OPTIONAL), AND SPICES IN. DRAIN CHICKPEAS AND ADD ONCE SPICES ARE MIXED. LET BEANS COOK FOR ABOUT 6-10 MINS. ONCE ALL DONE, PUT IN BOWL AND GARNISH WITH PARLEY, AND LEMON ZEST.
or
bombay potato
Ingredients
1 lb half - cooked potatoes
1 onion finely chopped
1 tbs ghee or unsalted butter
2 tsp fresh chopped coriander
½ tsp chilli powder
1 tsp turmeric
1 tsp garam masala
Juice of ½ a lemon
½ tsp salt
½ cup water
Method
- Heat oil, add the onion and fry for 2 minutes. Cook until the onion is transparent.
- Add the turmeric - mix well, add the salt, coriander, ghee and chilli powder - mix and then add ½ cup of water, bring to the boil and cook for two minutes.
- Add the half cooked potatoes, mix well so all the potatoes are covered with the sauce. Cover the pan and cook for 10 minutes adding a little of the remaining water if the mixture becomes to dry.
- When the potatoes are cooked add the garam masala and mix in well. Add the lemon juice - mix and serve.