Reply to Potluck fails

Forum Index » Food, Cooking, and Restaurants

Reply to "Potluck fails - help"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]I bring an Indian-style chickpea salad that is always well received.[/quote]

NP - sounds delicious.  Can you share the recipe?[/quote]

Here it is:

Garbanzo bean salad with tamarind chutney (makes 8 servings)
From the ‘Indian vegetarian: simple recipes for today’s kitchen’ by Neelam Batra

3 ½ tablespoons oil
¼ cup coriander powder
½ cup loosely packed finely chopped cilantro, soft stems included
2 large russet potatoes, boiled until tender, peeled and cut into 1 inch pieces
Four 15 ½ ounce cans garbanzo beans, drained and rinsed
2 tablespoons fresh lemon juice
3 cups shredded leaf lettuce (optional)
½ cup tamarind chutney (available at Indian stores/may be in the international aisle at the grocery store)
One 1 ½ by 1 inch piece fresh ginger, peeled and cut into julienne strips
4 serrano peppers, minced or cut into long strips (optional)
2 teaspoons chaat masala (Indian store)
½ cup fresh pomegranate seeds for garnish (optional)

Heat 2 tbsp. of the oil in a large skillet over moderately high heat and cook 2 tbsp. of the coriander powder and the fresh cilantro, stirring for 30 sec. Add the potatoes and cook, stirring occasionally, till they become slightly crusty, 5-10 minutes. Stir in the garbanzo beans, then add the remaining coriander powder and cook, stirring as necessary until the beans are tender, 5-6 minutes. Add the lemon juice, cook for another minute and remove from heat. (This can be done up to 2 days ahead of time. Reheat and proceed with the recipe).
Transfer to a serving platter lined with the shredded lettuce (if using), drizzle and lightly mix in the chutney and set aside.
Heat the remaining oil in a small saucepan over moderately high heat and fry the ginger, stirring until golden brown and crisp, 3-4 minutes. Drain on paper towels. (This can be done 2 days ahead of time).
Add the serrano peppers to the same oil and cook, stirring for 1 minute. Stir in the chaat masala and immediately pour on top of the garbanzo beans. Top with the fried ginger and the pomegranate seeds, and serve at room temperature or warm. If the chaat masala sticks to the pan, remove with a spatula or with additional lemon juice.
This salad stays fresh for 3-4 days in the refrigerator.

[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics