This recipe has been linked with –
Hearth and Soul
Black Chana Fugad / Black Chana Sukkhe
Soak the dried chickpeas in water overnight (or about 8 hours). Make sure the water is about 2 inches over the chickpeas and use a large bowl because the chickpeas will expand in size.
Drain the water and rinse the chickpeas fresh water and drain again.
Place the chickpeas in the pressure cooker with the water level about 1 inch over the chickpeas. Add 1 tsp of salt and 2 whole dried red chillies (preferable Kashmiri chillies) and pressure cook till tender.
**Every pressure cooker is different so I can’t give you an accurate amount of time it will need to cook. I use a WMF pressure cooker and when the pressure builds to the gentle cooking pressure point, I turn it down to a simmer and leave it to cook for about 4 minutes. If you do not have a pressure cooker, just cook the chickpeas in ample amount of salted water till tender. Use your manufacturers instructions to gauge how long to pressure cook the chickpeas.
Release the pressure and after the pressure has completely died down, carefully open the cooker.
Drain the chickpeas and reserve about a cup of the stock.
To make the fugad –
Heat the oil in a pan on a medium heat.
Add the mustard seeds and let them sputter.
Now add the curry leaves and crushed garlic cloves. (You just want the cloves bruised and popped open, you do not want to mince it or make a paste.)
Now add the onion and saute till soft and translucent.
Add the chilly, coriander, cumin, black pepper and turmeric powders and stir well.
Now add the chopped tomato and stir well. Cook this till the tomato has softened a little.
Add the drained chickpeas and stir well.
Add the tamarind paste gradually and to taste. (You may or may not need all of it, depending on the tartness of the tomato you have used.)
Add a couple of tablespoons of the stock and let it all cook down for a minute or so.
Check for salt and add more, if needed.
Add the grated coconut and stir well. If you want more gravy you could add a little more stock.
We usually have this dish on the dry side, so we let the stock cook down completely.
Once the coconut has cooked for a couple of minutes, take off the heat and serve hot.
This dish goes beautifully with chapatis or rotis.
Sometime in August, we were celebrating a couple of birthdays at work and I decided I was going to bring a batch of these to the celebration. I was a little skeptical of how they would be received, but I shouldn’t have been. They disappeared. Not everyone had an opportunity to grab one, but some clever ones managed to get seconds, maybe thirds 😉 Those that had a chance to try them out, absolutely loved them. So turns out I didn’t have to worry about these at all. I’ve had a few people ask me for the recipe more than once. So I’m actually doing another post for it.
This is one of the easier treats I’ve made and if you have to take something sweet to a potluck, may I recommend making these. They will be an instant hit. Be warned, they are really moreish. You wont be able to stop at one.
(Makes 1 dozen)
200g Oreo cookies (each packet is 137g, I just used 2 packets)
60g cream cheese
200g chocolate (I used 100g milk chocolate and 100g dark chocolate but you could use all milk or all dark or any ratio you prefer)
1/4 cup Candy melts (I used Yellow melts)
Blitz the cookies in a food processor till it reaches a fine crumb state. (If you don’t have a food processor, place the cookies in a ziplock bag and pound on them using a rolling pin.)
Stir in the cream cheese and mix thoroughly.
Roll them into balls. Refrigerate them for an hour so that the firm up.
Chop the chocolate into small pieces. Melt the chocolate in a microwave safe bowl for 30 seconds and stir. Then as needed microwave in 30 second increments stirring inbetween till the chocolate melts. The stirring helps the chocolate melt.
Line a cookie sheet tray with parchment paper.
Dip the cookie balls in the melted chocolate. Using a fork, let the excess chocolate drip off and leave them to set on the parchment lined tray. You can serve them up as they are or decorate them with sprinkles or chocolate then do that at this stage and leave it to set.
If you want to use sprinkles to decorate them, sprinkle them on the truffles just after you dip them in chocolate.
If you want to drizzle some chocolate or candy melts over, microwave them in a microwave safe bowl according to the package instructions. Pour it into an icing bag or a small ziplock bag, snip off the tip of the bag and drizzle the chocolate over the truffles. Leave to set.
Back to Sid and her blog. She hosts Tapas night once a month and her friends bring along a dish each to share. That is a wonderful idea for a potluck and they put together some pretty impressive spreads month after month. While I was perusing her blog, a few posts caught my attention. I loved the look of these Game Day Wings, and her Za’atar Pita Crisps looked intriguing. I had also shortlisted her recipe for Tonkatsu and her Candied Ginger and Lime Cookies. In the end I went with her Breakfast Salad.
I was so pleased I picked Sid’s Breakfast Salad recipe. Though it is a simple recipe, for me it was a first. I have never poached an egg before. And until now, I have always found or made excuses and put off trying my hand at poaching eggs. To be honest, I always found it a little intimidating. Today I decided to bite the bullet and give it a shot. I’m so happy that I did. Turns out, poaching eggs is actually really easy. I wonder why I waited this long to try it out. It is a really healthy way to enjoy an egg for breakfast too, because there is absolutely no oil / butter involved. I even managed to get a runny yolk and all. This might just be my new favorite way to eat an egg now. Thank you so much Sid for the much need nudge. If you haven’t tried poaching an egg yet, do give it a try.
The salad itself, makes the dish a very wholesome breakfast. I didn’t have any mushrooms in the kitchen when I set out to make this, so I left out the mushrooms. But because my husband looked and the salad leaves and then looked at me thinking I had lost my mind, I decided to coax him with a few sausages. I fried up some cheese kransky sausages and sliced them up. With some croutons and salad dressing, this makes a super yummy and hearty breakfast. You don’t feel heavy or overwhelmed with grease after sitting down to this salad. Though this was my first attempt at a breakfast salad, I know for sure this wont be the last. I really enjoyed this for breakfast. I probably enjoyed this a little more than I thought I would.
I have made this a couple of times now, once using store bought French Salad Dressing and once with my go to dressing comprising of a squirt of lemon juice and a sprinkle of salt and freshly cracked black pepper to taste. Both were really good.
To poach the egg –
Bring about a liter of water to a boil in a pot.
Add 2 tbsp vinegar to the boiling water.
Crack an egg into a ramekin.
Using a spoon, stir the water a few times till you have a little whirlpool going in the pot.
At this stage, gently pour the egg from the ramekin into the water. Cook of medium heat for about 2-3 minutes or till the egg whites have just set.
Drain using a slotted spoon and place on a paper towel to drain off any excess water.
For the salad –
A handful of salad leaves (I used the 4 leaf mix from Coles)
1 slice of bread
2 cocktail sized cheese kransky sausages
1 tsp olive oil
Salt, to taste
Freshly cracked, black pepper to taste
Salad dressing (of your choice), to taste
I turned the sliced of bread into croutons the
lazy easy way. Simply toast it up in the toaster till browned and crunchy. Cut up into pieces and croutons are done.
Heat the oil in a pan and fry up the sausages till cooked. Carefully slice the sausages.
In the serving plate, place the salad leaves and drizzle a little salad dressing over.
Sprinkle the sliced sausages and crouton pieces over.
Place the poached egg on top and sprinkle some salt and pepper on the egg.
Here’s a peak at the runny yolk I managed to get 🙂
Don’t forget to check what the others in Group A have whipped up this month.
**Disclaimer: This is NOT a sponsored post. I have just mentioned what type of salad leaves I’ve used here.