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Abe Froman

Vegetarian Recipes -Post your favourites here

56 posts in this topic

More chick peas...

Chana Masala

(Serves 4-6)

450g drained cooked chickpeas (or 200g dried, soaked overnight then cooked in fresh water until tender)

Oil

1 tsp cumin seeds

Asafoteda

25g root ginger, crushed

2-3 chillies, seeds and all

1 tbsp ground coriander

1 tsp ground turmeric

400g tin of plum tomatoes, mashed

1 tsp garam masala

1 tbsp lemon juice, optional

Fry asafoteda, cumin, ginger, coriander & turmeric

Add the tomatoes and chickpeas

Add the garam masala

Bring back up to a gentle simmer

Done

Made this the other week, Mrs loved it so we've had it every week since and takes about 10 minutes if you were to use tinned chick peas.

Got plenty more recipes in the file if youse are interested

Edited by flapjack_charlie
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Made this the other week, Mrs loved it so we've had it every week since and takes about 10 minutes if you were to use tinned chick peas.

Got plenty more recipes in the file if youse are interested

nice looking recipe that

check this dude out he's got some top tips on cooking good Chana if you do the ways he suggest the chick peas end up this amazing consistency...

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@@MauisGhost Try this one out, just substitute the mung for your bean of choice:

Sweet coconut dal

200g mung beans (usually pour it into the pot until the amount feels right)

Water to cover, and for topping up during cooking.

2 or 3 bay leaves

Up to 1” cube of fresh ginger, grated, chopped, or put through garlic crusher.

500g passata.

Oil for toasting coconut

Generous amount of dessicated coconut, i.e. standard coffee mug full.

1 tsp black mustard seeds

1 tsp cumin seeds

½ tsp turmeric

¼ tsp asafeteda

2 to 3 dried chillies (small red) or more if you prefer.

2 tsp of blackstrap molasses or equivalent amount of jaggery goor.

Cover dal with water, and set to a high heat. Add the bay leaves and ginger to the pot.

Once boiling, leave partially covered on a fast simmer, remove any froth that collects on surface. Add more water if necessary during initial stages. From cold, the dal can take the 30 to 45 minutes to swell and open completely. Once it begins to open you can turn the simmer down slightly.

Meanwhile, heat a small quantity (do not overdo the amount) of oil in a large frying pan, and add the mustard seeds. A lid is a must as these need to be popped in the same fashion as popcorn. Once they have all popped (you will hear miniature popping from beneath the lid) add the cumin seeds and fry for a few seconds. Next add the turmeric and asafeteda, fry for a few more seconds. Finally, add all the coconut and toast it gently in the pan until it becomes a rich brown colour. If it goes very dark brown, almost black, it doesn’t matter. Remove from heat and set aside once toasted.

Add the passata to the dal and stir thoroughly. Next, add the coconut and spices, and crush the chillies into the pot with your fingers. Finally add in the molasses and you’re done.

Consistency is a matter of preference, but a good one to aim for is like thin porridge. If too thin, cook for a wee while longer.

Serve with basmati rice, or whatever you fancy, it goes down great with a nice fresh batch of chips made from Maris Pipers.

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check this dude out he's got some top tips on cooking good Chana if you do the ways he suggest the chick peas end up this amazing consistency...

Cool vid, liked the science bit regarding keeping the peas moist :thumsup:

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Thanks for that and the tips. Never had mung beans, so must try that without the substituting first. I purchased those two I mentioned in a deal last week and forgot all about them, til you bumped up this 'fred.

I am terrible with meat, and need to get off as much as I personally can do to health. I do a mean bean chilli, but who can't? lol

:chef:

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Nae worries, glad you like, so it looks like you've got a few good dinners lined up now then. Let us know how you get on with the coconut dal though, that's a household favourite round here :yes:

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Veggie sandwich spread

400g block of cauldron or any firm tofu

2tsp of stock powder

1-2tsp liquid smoke

1/2 cup nutritional yeast

1/2 cup pea protein or sub with beans/pea varieties

1-2 whole garlic bulbs roasted

1/4 cup miso paste

herbs of choice

pinch white and black pepper.

Blend all this (remove garlic skins) with a little water if needed and spread it on some warm toasted bread. Makes a fair amount. We use it as a base recipe adding maybe roasted pepper and chilli or tomato and basil etc, lovely.

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Good recipes, wife likes that.

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Posted (edited)

Bean Chili with Chocolate

1 onion, chopped

2 cloves garlic, chopped

1 bell pepper, chopped

oil for frying

2 teaspoons cumin

1 can black beans

1 can kidney beans

1 can of mashed tomatoes

1dl ketchup or tomato puree

1dl sweetcorn

1 teaspoons smoked paprika or chipotle

salt and/or pepper to taste

40-50g dark chocolate

Heat the oil in a frying pan, add the cumin. Fry until fragrant. Sautee the onion, garlic and bell pepper, flavor with the paprika/chipotle. Add the rinsed beans, sweetcorn, ketchup and the tomato sauce. Taste and add salt/pepper if needed. Boil on low for 20 minutes, then take the pot off the heat. Crush the chocolate and sprinkle on top of the chili, let melt and stir.

 

This is one of those foods that's better reheated the next day. Enjoy :)
 

Edited by FlyingArse

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