Channa Masala

This is like my fall back recipe. It’s my – hello I have no more creativity juices when it comes to food but want something spicy and that vaguely reminds me of home. Which is why during my undergrad I would make this every week and just keep it in the fridge. It’s kind of nutritious and tastes fairly good. It’s also cheap and doesn’t spoil easily. Oh yeah – you WANT this.

 

Channa Masala Dinner

2 cans of chickpeas (500gm) – drained
1 onion – thinly sliced or diced
2 Tbsp ginger garlic paste (paste of 2 parts ginger, 1 part garlic – make at home or buy at Mustafa)
4 Tbsp curry powder (I use Baba’s Meat Curry Powder – any generic curry powder should do)
1 Tbsp chilli powder
1/2 Tbsp jeera powder (ground cumin)
1/4 Tbsp garam masala
1/4 cup tamarind juice
1 tomato – cubed
1 Tbsp ketchup
1 cup water
2 Tbsp oil (I’ve used both sunflower and extra virgin olive and both have been fine)
1 tsp salt

Heat the oil in a medium sized pot over a medium low flame.

Brown the onions. When done add the ginger garlic paste and fry until brown – keep a close watch because it burns easily.

When brown add the curry powder, chilli powder, jeera powder and garam masala (henceforth referred to as masala). Stir vigorously until cooked (oil will ooze out a bit). If necessary add more oil.

Add chickpeas and stir until the masala is even distributed. Add 1 cup water. Cook for 5-10 minutes.

Mash approximately 1/3 of the chickpeas mixture with the back of your spoon (this will act as the gravy).

Add the tamarind juice. Cook until it boils.

Add the diced tomato. Cook until the tomato is cooked (mushy-ish). Add ketchup.

Add salt, stir and you’re done!

Serve with rice or some other carb equivalent. Here I ate it with baked sweet potatoes and a cabbage salad. YUM. Disgustingly healthy stuff.

*This is a DiniBlini TM recipe 🙂

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Grateful for the rain

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I would like to preface this post by telling you that yesterday I reached my office with my entire self still wet from the lovely walk I took to and from the bus stop to work – using my very busted umbrella.

BUT STILL – I am grateful for the rain. Coz why not.

I am grateful for Tiong Bahru Bakery – I know it’s expensive and people will say overhyped BUT order their savoyard and a cappuccino and don’t tell me that it isn’t just about perfect.

I am grateful for the workout I did yesterday since I know that it’s the main thing between me and a mental abyss.

I am grateful for Friday lunches with workmates at The Retrospective that bring us together and make me feel okay for the times I’ve been anti-social.

I’m grateful for apt mates who will A. tell you you look good in the morning (ego boost HELLO) and B. search for your lip balm and bring it to you because they know you’re an OCD freak who needs their goddamn lip balm.

Honey Cake2

Finally I am grateful that I have a new baking project – I’m going to try out this Honey Cake recipe from the spot on Food Fashion Party blog.

Wish me luck!

Chocolate Banana Oatmeal Smoothie

smoothie

So this happened. This morning. I was proud. It tasted like chocolate and was kinda chunky (but in a totally good way). Yaay for effort!

1 frozen banana
1 cup of unsweetened soy milk (the white people kind – mine was Waitrose Organic, I got it from Cold Storage, its SGD5.40 for 1L)
1/4 cup cold oats (I made it the night before and put it in the frige – 1 part rolled oat and 2 parts water, stir over low heat until done)
1 Tbsp unsweetened cocoa powder
1 Tbsp Marvella (It’s like fake, Turkish Nutella)
2 tsps honey

Put all the ingredients into a food processor. Pulse until done.

Pour into a glass. Put a McDonalds straw that your awesome apt mates thought to save in the cutlery drawer in the glass. Drink while watching The White Queen.

Smile.

*Don’t forget to clean the mess created by the food processor when the frozen banana attempted to escape.
*Adapted from the inspiring Food Doodles.