STYLETHREAD -- LET'S TALK SHOP!

kate · BCBG

chana masala (or other indian recipes)

erin · Chanel

hi! actually one of my former clients is indian, and i went over his house this weekend so he could teach me how to cook indian food. he just throws a bunch of stuff together and with the right spices, it turns out ok!

here was something we put together for dinner:

broccoli
carrots
onions
diced tomatoes (we used canned)
butternut squash (cubed)
celery
handful of coconut
maybe 1/3 c coconut milk
turmeric
garam masala
peas
cumin seeds
mustard seeds
salt
whole cloves

first warmed oil, then threw in cumin and mustard seeds...then everything else. we let it simmer for maybe 30-45 mins? my favorite tip was that he microwaves his basmati rice! he just threw rice and water in a bowl and added cumin seeds, turmeric, whole cloves, bay leaves and peas. 17 minutes at power level 6.

kate · BCBG

thanks! that looks yummy and doesn't require much that i don't already have in my kitchen. i'll experiment a little and see what happens...

e_doli · Dooney & Bourke

ohh, i love indian. i have been obsessed with it lately and have found these really great sauces and other mixtures in cans or jars at the health food store that are really really yummy and easy to just add veggies and tofu or meat to.

when i get motivated to actually cook, this is a great recipe for chick peas

safaid channa -- chickpeas in ginger sauce (serves 6-8)

2 20oz cans chick peas w/ liquid

1/4 c veg oil

2 c finely chopped onion

2 tsp garlic

2 tsp ground coriander

1/3 tsp cardomon

1/2 tsp mango powder or 1 1/2 tsp lemon juice

1/4 tsp red and black pepper

1 med tomato finely chopped or 1/2 c. canned

1 tsp salt

drain chick peas and save the liquid

heat oil in a large pan over med -high. heat. fry onions 5 min until light brown.

add garlic and ginger. reduce heat to med adn fry 2 minutes. add coriander, cardomon, mango powder (if using) and peppers. fry a few seconds until aromatic . add tomato and cook until the oil seperates from the tomatoes -- about 6 min

add chick pea liquid and lemon juice (if using), salt and 1/2 c water. cover and simmer on low 10 minutes or until reduced to pulpy gravy. add chick peas, cover and cook 10 minutes.