Sep 14, 2017

Caprese and Chhole

Mixing up Italian and Indian is not something to be done lightly. I will stop with political humor there (Indian politics), but get to briefly describing what I made for a Labor day barbecue event hosted by a British friend of mine in the US.

A simple caprese salad appetizer,easy hand held food.

A simple to make,but complex flavored chickpea rice dish. (Chana masala + sauteed veggies + basmati rice)

Sliced tomatoes, mozzarella cheese, fresh leaf basil, Virgin olive oil drizzle.

Saute the veggies in a small amount of hot oil. Red chili powder, salt, cumin powder go well here.
Note: the general procedure for most "curries" involves roasting cumin seeds in hot oil, let crackle, then add chopped red onions, sauteing those for 2 mins on mediumheat, add garlice, ginger finely chopped pieces, saute for a min, then add veggies,saute for 2 mins,add tomatoes, sprinkle turmeric and red chili flakes - cook for a min or two, then add chickpeas.
Throw in drained chickpeas (I used a can).If you cook chickpeas fresh, then drain and add.
Mix in the already cooked rice. I used basmati rice, added a spoon of ghee for flavor.

Mix it up to coat the rice well and garnish with fresh cilantro leaves or provide them at table for garnishing on serving plate.


No comments:

Post a Comment