Old Rangji Hindu Temple
View from the patio in front of my roomI went for a walk this morning to visit a friend for breakfast. On the route I came across cows, dogs, pigs, and monkeys, of course. As I entered one square, the was a very large metal pan hanging from the tree, with thousands of birds in it. They I walked by a man with his three donkeys, which were about the size of Saint Bernard dogs. Then I crossed a camel pulling a cart. Pushkar is a veritable zoo. I am leaving Pushkar tomorrow, heading to Udaipur in southwest Rajasthan. It has been a nice, relaxing stay here.
Chana Masala (chick pea curry)
300 g. of chick peas (soak for at least 4 hours)
1 fresh green chili pepper (remove the seeds, unless you like it really hot)
3 teaspoons of chana masala powder
2 small red onions - finely chopped
10 cloves of garlic (they have very small cloves here)
1/2 inch of ginger, peeled
2 teaspoons coriander powder
1 teaspoon red chili powder
salt to taste ("as you like" they say here)
1/2 teaspoon turmeric
1 teaspoon mustard seeds
5 small tomatoes - pureed
2 Tablespoons oil
1) Boil chick peas with salt and 1/4 teaspoon of turmeric
2) Mash garlic and ginger together
3) Heat oil in another pan. Fry mustard seeds. When they stop crackling, add mashed garlic and ginger mixture, onions and green chili and cook for a short time
4) Add all the powders and mix well
5) Add 1/4 cup of water and tomato puree. Cook until water evaporates
6) Add chick peas and a little more water and cook, covered for 5 minutes
7) Garnish with raw onion (if you like) and cilantro
The last recipe: three lentil dahl on another day. I am tired of typing. Bye.
Chana Masala (chick pea curry)
300 g. of chick peas (soak for at least 4 hours)
1 fresh green chili pepper (remove the seeds, unless you like it really hot)
3 teaspoons of chana masala powder
2 small red onions - finely chopped
10 cloves of garlic (they have very small cloves here)
1/2 inch of ginger, peeled
2 teaspoons coriander powder
1 teaspoon red chili powder
salt to taste ("as you like" they say here)
1/2 teaspoon turmeric
1 teaspoon mustard seeds
5 small tomatoes - pureed
2 Tablespoons oil
1) Boil chick peas with salt and 1/4 teaspoon of turmeric
2) Mash garlic and ginger together
3) Heat oil in another pan. Fry mustard seeds. When they stop crackling, add mashed garlic and ginger mixture, onions and green chili and cook for a short time
4) Add all the powders and mix well
5) Add 1/4 cup of water and tomato puree. Cook until water evaporates
6) Add chick peas and a little more water and cook, covered for 5 minutes
7) Garnish with raw onion (if you like) and cilantro
The last recipe: three lentil dahl on another day. I am tired of typing. Bye.
No comments:
Post a Comment