Greeting community and happy Sunday. Again another Sunday with fun and creativity. Thanks to the community #hivelearners, for another initiative for Creative Sunday this is my small contribution to the community.
Today we make some simple food, a full meal for dinner or lunch.
the post looks very big but making food is so easy everybody can try it.
Making green chickpeas
Ingredients:
1 small branch of cilantro/coriander
4 cm fresh ginger
2 green chilies
1 tomato
1 tsp salt
1 tsp garam masala
1 breach of spinach
1 cup cooked chickpeas
1 tsp cornstarch
1/2 tsp salt
2 tsp cooking oil
Wash spinach
Wash cilantro
cut tomato and ginger
Put in the pan and bring it to cook, adding 1-2 tsp water. Cook just for 2 minutes.
After cooked remove from heat and put in mixer jar for blend.
Do not forget to put garam masala and salt into it.
We have fine, smooth spinach cilantro/coriander puree. This puree can stored in the fridge for around 1 week. and can be used chicken, or egg, instead of chickpeas. making egg rolls, or soup.
Heat oil in the skillet and add cooked chickpeas.
Add cornstarch.
Stir it well.
Add the green puree.
cover the skillet and cook for 3-4 minutes on medium heat occasionally stirring it avoid to burning.
After 4 minutes it has been done.
Chickpeas in red sauce.
Ingredients:
1 cup cooked chickpeas including water.
1 tomato
2 small bay leaves, 1 cardamom, 2 cm cinnamon, 1/2 star anis,
1/4 tsp each: Chili powder, turmeric, garam masala, and coriander powder.
1 tbsp tomato puree
2 sprigs of cilantro
1 tsp cooking oil what available.
In the other pan heat oil and add bay leaves, cardamom, star anis, and cinnamon.
Add chopped tomato and stir well.
Add tomato puree.
Add spices, and stir well.
After the tomato becomes soft add chickpeas with water.
Add coriander/cilantro.
Cover and cook it for around 5 minutes.
The chickpeas are done.
Making Puries:
1 cup of white flour
1/4 cup semolina
2 tsp oil
2 pinches of salt
Water.
and oil for frying Puries.
Mix all ingredients. Gradually add water(around more/less 1/2 cup) to make a soft dough.
Rest it for 10 minutes.
After 10 minutes, divide the dough into appropriate size balls which will easily roll on the counter or table.
Roll into a thin (1/4cm thick) sheet using a rolling pin.
Cut the rounds using a metal cup or a cookie cutter.
Heat a pan and add oil approx 3 cm deep in the pan.
Carefully slide one by one puri in the hot oil and fry them from both sides. I use two at a time because I use a small pan to avoid reusing oil.
Puries are ready.
And after that, we don't need to wait, start to eat when Puries are warm and crispy.
Thank you for stopping by. Have a nice Funday.