Monday, February 9, 2009

Chick Peas with Indian Spices

Indian food has always been one of my favorite, but can take forever to make. This recipe that I just discovered is fairly quick and easy and is an awesmoe way to serve garbanzo beans. I especially like the little hint of clove in this recipe, something that I hadn't really used in Indian food, but makes a great addition.
In a small bowl, combine:
2 t ground coriander
2 t paprika
2 t granulated sugar
1 t curry powder
1 t cumin
1 t cardamom
1 t salt
1/2 t red pepper
1/4 t ground cloves
In a skillet, heat:
2 t vegetable oil
1 1/2 c chopped onions
10 cloves garlic, sliced
Stir constantly until onions are golden brown
add the spice mixture and stir for 15 seconds
1 c water
1/4 c tomato paste
2 (16 oz each) cans chickpeas, drained and rinsed
cover and simmer on low heat for 7 minutes
uncover and stir in:
2 T fresh lemon juice
1 1/2 freshly grated ginger
cook another 3-4 minutes or til most of the liquid has evaporated

Perfect Fat Free Cornbread

I more or less refuse to use any other corn bread recipe except for this one. In my opinion it is better than any other. The applesauce allows it to stay soft and moist but is still good for you. I love this recipe with honey on it. Its also quite good with the tamale pie. I would recomend that you put sprayed 8 inch baking pan into the oven while it heats. That way the edges of the cornbread get a little bit crispy.

1 c white flour
1 c yellow cornmeal
2 T sugar
2 t baking powder
1 t salt
1 c nonfat milk
1/4 c applesauce
2 egg whites

stir the dry ingridiants together.
in a separate bowl wisk everything else together and then mix them both together, not stirring more than you have too.
Pour the batter into an 8 inch baking dish
the cornbread will be done when it is lightly browned and springs back when you touch it, about 20 minutes.