I really liked the Chhole. It may have been better with bite-size white chicken and maybe some vegetables (not sure though). I didn't like the Rita as much but I'm not a big fan of Yogurt.
The Chhole was really good but i think it needed bite sized white chicken and a little more spice. I liked the Rita bit i think it could have been a little sweeter.
• 2 finely chopped European Cucumbers [your choice of cucumbers, peeled or not] • 1 (or most of 1) Serrano pepper • 1 teaspoon Cumin Seeds • 1 teaspoon Salt • Plain Yogurt (about 8 large spoonfuls or so) • Mint [leaves, chopped]
Mix all ingredients and stir. [Let it "sit" for some time to let all the flavors leach out into the yogurt.]
This week's was a little spicy for me, but I liked it. I found whole garbanzo beans in mine, but I liked that too. The raita could have done without the serrano, but again, that's just me, and I loved the mint.
There were also cumin seeds and a large can of diced tomatoes (rather than tomato paste) in the delicious chhole. I made it at home with pinto beans (which I had on hand) and it was good, too, but not as good as chickpeas. I think you could use anything on hand --- peas, greenbeans, potatoes, tofu --- and it would be good. Great job, everyone.
Cover the bottom of the pot with oil, add mustard seeds. When mustard seeds start to pop add onion and stir-fry. Add ginger & garlic paste and stir. Add garam masala and diced tomatoes [until cooked, about 5 to 8 minutes]. Then add garbanzo beans and salt and stir. Bring to a boil and wait [simmer] about 5 minutes. Mush garbanzo beans (we used a slitted metal spoon). Serve with rice [or roti].
I really liked the Chhole. It may have been better with bite-size white chicken and maybe some vegetables (not sure though). I didn't like the Rita as much but I'm not a big fan of Yogurt.
ReplyDeleteThe Chhole was really good but i think it needed bite sized white chicken and a little more spice. I liked the Rita bit i think it could have been a little sweeter.
ReplyDeleteRaita Recipe(also sent by Evan Sobkowicz):
ReplyDelete• 2 finely chopped European Cucumbers [your choice of cucumbers, peeled or not]
• 1 (or most of 1) Serrano pepper
• 1 teaspoon Cumin Seeds
• 1 teaspoon Salt
• Plain Yogurt (about 8 large spoonfuls or so)
• Mint [leaves, chopped]
Mix all ingredients and stir. [Let it "sit" for some time to let all the flavors leach out into the yogurt.]
This week's was a little spicy for me, but I liked it. I found whole garbanzo beans in mine, but I liked that too. The raita could have done without the serrano, but again, that's just me, and I loved the mint.
ReplyDeleteThere were also cumin seeds and a large can of diced tomatoes (rather than tomato paste) in the delicious chhole. I made it at home with pinto beans (which I had on hand) and it was good, too, but not as good as chickpeas. I think you could use anything on hand --- peas, greenbeans, potatoes, tofu --- and it would be good. Great job, everyone.
ReplyDeleteChhole Recipe (as sent to me by Evan Sobkowicz):
ReplyDeleteIngredients
• Oil (Cover bottom of pot)
• Mustard Seeds (about a teaspoon)
• 1 Onion (chopped)
• Ginger & Garlic Paste (about 2 spoonfuls)
• Garam Masala (powdered) (about 1 heaping spoonful)
• 1 (large) can Diced Tomatoes (NOT tomato paste)
• 3 (normal) cans Garbanzo Beans
• Salt (about 1 1/2 teaspoons)
Cover the bottom of the pot with oil, add mustard seeds. When mustard seeds start to pop add onion and stir-fry. Add ginger & garlic paste and stir. Add garam masala and diced tomatoes [until cooked, about 5 to 8 minutes]. Then add garbanzo beans and salt and stir. Bring to a boil and wait [simmer] about 5 minutes. Mush garbanzo beans (we used a slitted metal spoon). Serve with rice [or roti].