With a mild tangy dressing, this tea time snack is a perfect indulgent with an afternoon tea.
Chick peas 1.2 kg (3x400g)
Onions X 1 large, finely diced
Tomatoes X 2 medium, finely diced
Baby Potatoes X ¼kg, peeled and diced
Ginger 1tblspn grated
Chilli powder X ¼ tspn
Dry roasted Cumin powder X ¾ tspn
Dry roasted Coriander seed powder X ¾ tspn
Salt X 1tspn
Salt X ¾ tspn (for potatoes)
Tamarind pulp of 1/5 packet of 400grm wet tamarind. Soaked in hot water for at least 1 hr and strain to give a thick soup consistency tamarind pulp
Fresh Coriander leaves, washed and chopped (3 hand fulls)
Drain the chick peas into a colander and rinse them with fresh water and leave on the side to drain.
In a small pot add the diced baby potatoes, enough hot water to cover them, and the ¾tspn of salt
Place on a high flame
Boil the cubed potatoes until soft (about 5 minutes), but not overcooked so that it does not loose it’s shape. (drain and keep on the side).
In a high sided mixing bowl add the chick peas, onions, tomatoes, boiled potatoes, grated ginger and 2 hand fulls of the chopped coriander leaves.
Add in the spices and the strained tamarind pulp
Mix well, garnish with remaining coriander leaves and serve
If you are not serving straight away, (within a few hours), do not mix in the tomatoes and coriander until ready to serve so that it does not make the choley become watery and loose its freshness.
Delicious start to any day
(makes 2 portions)
Oil/ghee 2 tspn
semolina 2 & 1/2 -3 tblspn
milk 3 cups
clove x 1
cardamon x 1
sugar/honey to taste
-Put a medium sized heavy bottom pot on a medium heat, pour in the oil/ghee and add the clove and cardamon.
-Cook until the cardamon starts to go brown, then remove both the spices from the oil and turn the heat down.
-Next add the semolina to the now flavoured oil/ghee and stir continuously with a wooden spoon, for 3-5 mins, the semolina should start to become fragarent and start to lightly golden
-Now add the milk and stir continuously
-When the mix just starts to thicken remove from heat and add sugar/honey to taste and serve.
The porridge should be like a soup consistency if it is too thick then add some more milk.
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