Feb. 6th, 2009

persephassa: (Default)
we went to the market.


  • 4 lemons
  • 2 lbs oranges
  • apples
  • bananas
  • 5 bulbs garlic
  • 2 purple onions
  • 5 yellow onions
  • 3 boxes of cherry tomatoes & one big tomato
  • ginger
  • mint
  • cilantro
  • jicama
  • cinnamon sticks
  • cardamon
  • 2 cans kidney beans
  • 2 cans tomato puree
  • apple juice
  • vodka pasta sauce
  • flour tortillas
  • corn tortillas
  • bagels
  • 1/2 lb. burger (for braxton)
  • plain yogurt


  • using this, we can make (using what we got + what is on hand)

    1 lentil dal
    2 curried kidney beans
    3 tacos
    4 burritos
    5 a potato thing
    6 burger
    7 pasta

    yesterday i checked some cookbooks out from the library; including indian home cooking - last night i made sour chickpeas from it, & we're going to try 3 more things this week (dal, kidney beans & a potato thing).

    sour chickpeas with garam masala and toasted cumin
    (recipe altered slightly from the book)

    juice of 2 lemons
    1/4 c olive oil
    1 tsp cumin seeds
    1 1/4 tsp curry
    2 c minced red onion
    2 1/2 tsp salt
    1 tbls fresh ginger, minced
    1/2 tsp tumeric
    1/2 tsp cayenne pepper
    3 tomatoes i minced then smashed up
    2 cans chickpeas, drained
    1 1/4 tsp garam masala
    1 1/4 tsp cumin
    1 tbls ketchup (i didn't put this in last night cause it seemed too weird but we ate the leftovers today & it does help lessen the lemons)
    some cilantro for garnish

    heat oil with cumin seeds in frying pan about 30 secs
    add curry, minced onion & salt, cook 10 minutes, stirring
    add water 1 tsp (up to 6 tsps) at a time when onions stick to pan
    add ginger, cook 1-2 minutes
    add tumeric, cook 1 minute
    add cayenne, cook 15 secs
    add tomatoes, bring to boil & simmer 10-15 minutes
    add all but 1/2 c chickpeas to pan + garam masala, cumin, & ketchup
    mash rest of checkpeas and add to pan
    boil, reduce, simmer 10 minutes
    stir in lemon juice

    garnish with cilantro; i made basmati rice with peas and we got some naan from whole foods to have with it; i think it turned out lovely. the books has lots of recipes in it that look good. this one also rec'd (optional) adding 3 tsp dried mango mango powder & 2 tsp pomegranate seed powder at the time of the cayenne pepper, but there is nowhere here to get stuff like that (is there an indian market in denver somewhere?). also, instead of the lemons you can use 1 1/2 tsp tamarind concentrate with 1/2 c warm water, but i don't know where to get tamaraind, either. if you can get it, you add it when you add the tomatoes.

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persephassa

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