CHOLAY (CURRIED CHICKPEAS)
This is a very flavorful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavor comes from doing it the hard way!
Provided by SHAMMI EDWARDS
Categories Side Dish Beans and Peas
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place the 2 cups water, tea bag, and bay leaf into a pot, and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir the beans into the boiling water. When beans are heated through, discard the tea bag and bay leaf. Remove from heat. Drain the beans, reserving water, and set aside.
- Heat 2 teaspoons oil in a skillet over medium heat, and saute the sliced onion until tender. Remove from heat, cool, and mix in the reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
- Heat the remaining oil in a skillet over medium heat. Blend in the coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in the turmeric. Stir the chopped onion into the skillet, and cook until tender. Mix in the remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring the tomato liquid to a boil, and cook about 5 minutes. Stir in the boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with the remaining cilantro leaves to serve.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 40.2 g, Fat 6.7 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 1 g, Sodium 448 mg, Sugar 3.2 g
CHICKEN WITH GARBANZO BEANS (CHICKEN CHOLAY)
Make and share this Chicken With Garbanzo Beans (Chicken Cholay) recipe from Food.com.
Provided by grapefruit
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil.
- Fry onion till brown.
- Add ginger, garlic, black pepper, cumin powder, coriander powder, turmeric and nigella seeds (mixed with a little water to make a paste).
- Stir fry 1-2 minutes.
- Add tomatoes and stir fry till tomatoes are soft.
- Add drumsticks, fry 1-2 minutes.
- Add red chili powder and salt and mix well. Let chicken cook in its own water for a few mins or add 1/2 - 1 cup water and the garbanzo beans, mix well.
- Cover and let cook till chicken and beans soft and oil rises to the surface.
- (NOTE: if using canned beans, it won't take very long for this curry to cook).
- Toss in whole green chillies, cover and turn off heat.
- Serve in 5 minutes.
- Yum!
- Serve with a simple salad.
Nutrition Facts : Calories 524.4, Fat 15.4, SaturatedFat 3.9, Cholesterol 118.3, Sodium 1396.5, Carbohydrate 58.5, Fiber 11.6, Sugar 10.7, Protein 39.9
BALSAMIC CHICKEN
I serve this on top of Cheddar Mash Recipe #164125, for a lighter meal serve the chicken on plain boiled rice instead. Cooking time includes leaving to marinate.
Provided by samcp4
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the balsamic vinegar, mustard and honey.
- Mix in the chicken and leave to stand for at least 10 minutes, the longer the better.
- Heat the oil in a griddle pan.
- Remove the chicken from the marinade and cook in the griddle pan for 4 minutes each side, or until cooked.
- Add the remaining marinade and cook for a further minute.
- Serve the chicken and pour over the remaining sauce.
Nutrition Facts : Calories 322.8, Fat 17.5, SaturatedFat 4.4, Cholesterol 92.8, Sodium 92, Carbohydrate 9.5, Fiber 0.4, Sugar 8.8, Protein 30.9
CHICKEN WITH LYCHEES
Make and share this chicken with lychees recipe from Food.com.
Provided by sargie
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- cut boned chicken into 1-1/2" pieces,chop shallots into 2" lengths.
- remove seeds from capsicum cut into large dice.
- coat chicken pieces in cornstarch shake off excess.
- heat oil in wok add chicken pieces cook untill light golden brown.
- addcapsicum and shallots cook stirring for 1 minute.
- add combinedwater,crumbled stock cubes,tomato ketchup,sugar,salt and pepper.
- add drained lychees mix well.
- cover and simmer untill chicken is cooked (about 5 minutes).
- mix cornstarch to a smooth paste with water,add to chicken mixture,stir untill boiling and thickened (sometimes i omit the sugar and add 2 tablespoons sweet chilli sauce).
- bon apetite.
- sargie australia.
Nutrition Facts : Calories 330.3, Fat 20.5, SaturatedFat 4.3, Cholesterol 69.9, Sodium 775.7, Carbohydrate 11.9, Fiber 0.7, Sugar 4.9, Protein 24.3
ALOO CHOLAY (CHICKPEA-POTATO CURRY)
From the cookbook, "Hands Off Cooking" by Ann Martin Rolke. "This is my take on a classic Indian mild chickpea-potato curry. I usually serve it with basmati rice and naan, tortillas, or pitas. When Indican cooks call for "chili powder," they usually mean cayenne, which I use here. If you like your food a little less spicy, use a Southwestern chili powder to add some flavor but not much spice. This is great with a dollop of Raita." Posted for ZWT8.
Provided by kitty.rock
Categories Curries
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, combine the broth, chickpeas, tomatoes, potatoes, onion, butter, ginger, salt, cumin, coriander, and cayenne.
- Stir to mix and nestle the potatoes into the liquid.
- Set the pot, uncovered, over medium heat.
- Simmer vigorously for about 35 minutes, or until the potatoes are tender.
- Serve the curry in bowls with Indian naan bread or over rice.
Nutrition Facts : Calories 565.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 1826, Carbohydrate 112.8, Fiber 18.7, Sugar 6.9, Protein 18.6
INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
CHOLAY (SPICED CHICKPEAS)
Make and share this Cholay (Spiced Chickpeas) recipe from Food.com.
Provided by Kittymonkey
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large deep skillet, saute onions and jalapeno in olive oil.
- Add whole cumin after a few minutes.
- Once onions are soft and slightly brown, add coriander, turmeric and ground cumin. Coat onions, add more oil if needed.
- Add tomato and ginger. Allow to cook until a gravy like consistency is reached. You may need to stir and break up the tomatoes some.
- Drain one of the two cans of chickpeas and add both to the skillet. Simmer about 20 minutes.
- I like to add some of the fresh cilantro to the skillet and allow it to wilt in the mix right before serving.
- Serve with fresh cilantro and lime juice sprinkled on top. Do not forget the lime juice! It's very important!
Nutrition Facts : Calories 368.7, Fat 10.9, SaturatedFat 1.3, Sodium 648.9, Carbohydrate 59.1, Fiber 13.5, Sugar 3.1, Protein 12.6
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4/5 (26)Category Main CourseCuisine PakistaniTotal Time 45 mins
- Take a stockpot sized pot and put it on medium high heat, wait a few minutes, and then add the oil. When the oil is hot then add in the onions and the cumin seeds & cook until the onions start to turn golden brown at the edges.
- Add the garlic and ginger pastes and stir for another minute or two, then add the salt, chilli powder, turmeric powder, and coriander powder and let it cook until it becomes a cohesive paste, be careful not to burn it. If it starts to stick then add a tablespoon of water.
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