Chana Masala

INGREDIENTS:
2 Cups Chana (chickpeas - wash well and soak overnight)

1 Big onion (finely chopped).
2-3 small green chillies.
1 tbspn grated ginger.

4-6 black peppercorns.
1 big bay leave.
1 tspn Jeera (cumin).
1 clove.
2-3 tbspn of tomato puree
2 tbspn oil.
1 small boiled potato.

OTHER SPICES:
Pinch of cinnamon.
Pinch of freshly crushed black pepper.
1/4 tspn Turmeric powder.
2 tspn roasted cumin powder (dry roast the cumin on a non stick pan till you get the cumin fragrance, do not burn or roast too much, cool and then grind to make a fine powder. You can store this in a bottle for future use).
1-2 tspn Chhole Masala (available in all Indian Stores).

1 tspn Garam Masala.
2 tspn dry mango powder.
1-2 tspn coriander powder.
Salt to taste.

METHOD:
Wash the chickpeas well and soak them overnight. Add salt and boil in enough water (so the chana are all submerged in water), till they become soft or pressure cook on a medium to high flame (around 4-6 whistles should be enough depending on how good the pressure cooker is) till they are soft.

I have used the pressure cooker. Switch off the gas after about 4-6 whistles. Do not open the lid immediately. Allow it to cool for 15 to 20 minutes.

Heat oil and add clove.

Add peppercorns and bay leave.

Add cumin and grated ginger.

Add finely chopped onions and green chillies.

Stir and cook the onions on a medium flame till they turn brown.

Add tomato puree and stir.

Add coriander powder.

Turmeric powder.

Dash of Cinnamon.

Garam Masala powder.

Dry mango powder.

Roasted cumin powder and stir well.

There are many spices used here hence if you feel the taste would be to overwhelming for you then reduce the quantity of each spice used and make it milder depending on your taste.

Now add the boiled chickpeas along with some water used for boiling them.

Stir and cook on a medium flame.

Add Chhole masala and stir well.

Chop the boiled potato in medium sized squares and add into the chickpeas.

Add little bit of freshly crushed black pepper and stir.

Chana Masala is ready. Serve hot with Roti/Paratha or Rice and sliced onions marinated in salt, lemon juice and few chopped green chillies.

Whenever I have left over chana in the fridge this is how I use it up the next day. What you will need is:
Bread slices.
Lemon juice.
Finely chopped green chillies.
Finely chopped onions.
Coriander and mint chutney (optional).
Haldiram's Bhujia or sev (this is made from gram flour and is available in all Indian stores).

Method:
Spread the chana on the bread as shown.
If the next day you feel the chana gravy has become thick add little water (to bring it to the consistency you like), warm it up and then spread evenly on the bread slice.

Add some finely chopped onions.

Squeeze some lemon juice on top.

Sprinkle few finely chopped green chillies.

Add finally add sev or bhujiya..

You can also add green coriander and mint chutney on top (or keep on the side), however this is optional. It tastes great either ways.

NUTRITIP:
Chickpeas contain phytoestrogens which are weak plant versions of real oestrogen. There's evidence that these may modulate the body's own production of the hormone in a way that could lower the risk of breast cancer, protect against osteoporosis and minimise hot flushes in post-menopausal women.
Other ways you could consider using chickpeas are in salads, (they are particularly good with tuna and sweetcorn) or toasted as a snack (stir fry them in some olive oil until golden).

Egg Scramble

INGREDIENTS:
2 medium or small onions (finely chopped).
2 medium tomatoes (finely chopped).
1 small capsicum (chopped into medium squares).
2 eggs.
2-3 green chillies.
1/2 tbspn finely chopped garlic.
1/4 tspn Turmeric powder.
2-3 tspn Coriander powder.
1-2 tbspn oil.
Salt as per taste.

METHOD:
Heat oil. Once the hot becomes hot add garlic and let it sizzle (do not burn and make it brown).

Add onions, stir and cook on a medium flame.

Once they are a little soft and transparent (do not make them brown) add chopped capsicum.

Stir and cook (adjusting the flame between medium and low) for another two minutes.

Add chopped tomatoes.

Stir well and allow to cook.

Add: Salt, turmeric, red chilly, coriander powder along with (chopped or whole) green chillies and stir well.

Cover with a lid, keep on a low flame and allow to cook for another 1-2 minutes.

Open, stir and check. The vegetables should be soft and cooked well.

Now add the eggs.

And stir well adjusting the flame between medium and low.

As you see the consistency becoming thicker turn the flame to low, Keep stirring and mixing well till the eggs are cooked well. The eggs will turn almost granulated in appearence and thats when it is ready. There should be no wetness. The scramble should be dry as you can see.

Egg scramble with capsicum is ready. Serve hot with roti or Paratha.

***The capsicum is optional. You can make egg scramble without the capsicum or even replace capsicum with other vegetables like mushrooms, spinach or red and orange bell peppers.



NUTRITIP:
Eggs are a good source of choline. One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system. Eggs are great for the eyes. According to one study, an egg a day may prevent macular degeneraton due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources.