Daily Archives: April 9, 2019

Alu Chana

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This is my version of Alu-Chole

Pressure cook for 15 min on high

1 cup of soaked chickpeas, 2 tea bags, 1 stick of cinnamon, 2 large black elaichis, 8-10 whole peppercorns, 2 cloves, half an onion whole, 1 star anise pod with 2 cups of water and 1 tsp salt

Discard whole spices and onion

In a pan- add 1 tbsp oil, add 1 tsp cumin seeds and 1 red chilli, add 2 chopped russet potatoes (inch sized cubes). When browned a little, add 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 tsp ajwain seeds, 1 tsp cumin powder, 1 tsp coriander powder, 2 tsp pindi chana masala and 1 14 oz can of whole tomatoes.

Cook for 5 minutes, add the chickpeas, cook for an additional 15 minutes

Add 1 tsp each amchur powder, garam masala and crushed kasoori methi,

Eleven Madison Park Granola

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I’ve never eaten at Eleven Madison Park even though they offer a vegetarian tasting menu. I’m waiting for my 10 year old to become a little more adventurous. But their granola is sublime. I’ve previously substituted walnuts and pecans for the pistachios and raisins for the sour cherries. I would keep the liquid proportions the same because they are perfect. I found this recipe in the NYT.

Heat oven to 300

Mix 2 1/2 cup rolled oats, 1 cup unsweetened dried coconut flakes, 1 cup shelled pistachios, 1 tbsp kosher salt (decrease if using fine salt) , 1/3 cup pumpkin seeds

In a small utensil, heat 1/3 cup olive oil, 1/3 cup maple syrup and 1/2 cup  light brown sugar till the sugar dissolves

Pour over dry ingredients, mix well and bake for 30-35 minutes (tossing the ingredients every 10 minutes) till golden brown

Add 3/4 cup dried sour cherries.

Enjoy however you love granola, with yogurt, milk or in our house- just snacking on it.