Indian cuisine was the most intimidating cuisine for me as it contains so much spice. I have overcome this fear as I try different recipes. The thing that made me overcome my fear was me realizing that there is no such thing as too much spice in Indian cuisine. Don’t panic if you poured too much spice by accident, it’s probably not too much, but it’s even better.
Rice is the best companion of many Indian dishes. You can also complete this menu with Turkish ayran. Ayran is no stranger to Indian cuisine either. Indian ayran lassi is available in two versions, sweet and salty. The sweet one is mostly a smoothie-like fruit (mostly mango) and yogurt mixture, while the salty one is a mixture of yogurt, water, salt and cumin. Yeah, even their ayran is spicy. The desserts are also spicy. Everything is spicy in Indian cuisine. That’s what I mean when I say there’s no such thing too much spice in Indian cuisine. Speaking of Indian cuisine, let’s remember the recipe for aloo gobi.
One of the best features of Indian cuisine is that there are lots of vegan and vegetarian options. This is very valuable because when people go out for a dinner, they generally prefer meat to feel that it worths, so restaurants serve mostly meat dishes.
One day, when I just started to work as an intern (this means I was really young) we went to a dinner with my colleagues. Someone ordered okra dish. I was surprised that someone went out to eat and had okra as those time meat dishes were more valuable. Right now, if they have okra in a restaurant, it’s my first choice. Age is changing things, even eating and drinking preferences.
Enjoy the recipe…
- 3 cup chickpeas,
- 1 onion, chopped,
- 1 clove of garlic, mashed,
- 1 teaspoon tomato paste,
- 1/2 teaspoon of chili peppers,
- 1/2 teaspoon of turmeric powder,
- 1/2 teaspoon pepper,
- 1/2 teaspoon of cumin,
- 1/2 teaspoon of garam masala,
- 1/2 teaspoon powdered ginger (or a thin slice of fresh ginger),
- 1/2 cup of milk
- 1 tablespoon of flour,
- 4-5 tablespoons of vegetable oil,
- Soak chickpeas overnight,
- The next day heat the oil in the pressure cooker, add the onion and the garlic and stir fry until soft,
- Add the tomato paste and stir fry until smells good,
- Add the chickpeas, all the spices and enough water to pass two fingers over,
- Cover and cook until softened,
- Mix the flour and milk in a separate bowl,
- Add the mixture to the dish and stir quickly,
- Stir continuously and cook until set,
- Add salt, stir and remove from heat,
- If you like, you can sprinkle chopped fresh coriander over while serving.