Chola ~Chickpeas. Potatoes, Onions and more

Chola


Chola is an Indian street food popular over centuries. There are numerous ways to prepare this food, which is not to be confused with the Monarchs of India centuries ago, who were also known as Cholas. 
Chickpeas (also known as chola or channa) are the basis of this purely vegetarian dish, which is mixed with finely chopped tomatoes, onions, green chilies, and corriander leaves. It is not complete without adding condiments to make it tangy with a hint of sweetness and a tad spicy. This is in the form of a tamarind and date chutney, perhaps a squeeze of lemon and a spice mix called chaat masala.
I love to add fresh mango and boiled potato cubes to add to the texture and flavour. 

Here is my recipe I share. It is best to taste as you go along to help you keep it best suited to your palate.

Preparing the chola,salt seller, date and tamarind chutney, chaat masala, red chillie powder, fresh lemon, the puris and yogurt

Serves 12 persons

To Toss Together

4 cup cooked chickpeas
2 small onions, finely chopped about 1 cup
a large handful of fresh coriander, finely chopped
6 to 12 sprigs  finely chopped fresh mint ~fudno~phudina
1 large tomato, finely cubed
2 small green raw mangoes, peeled and finely chopped
2 potatoes finely cubed 2 cups
4 finely chopped fresh green chillies
1 tsp salt
1 tsp red chilli powder

To Dress

1/4 cup chutney  made from tamarind and date
1 tsp red chilli powder
1 tsp chaat masala
Freshly squeezed lemon juice; 1/2 lemon to start with
4 tbsp yogurt
pinch of sugar
24 small crisp puris broken into pieces

In a large bowl, toss together the chickpeas, onions, coriander, mint, tomato, mango, potatoes, and green chillies. Sprinkle the salt and red chilli powder all over. 

When ready to serve, dress it with the chutney, the chaat masala, yoghurt and sugar. 
Mix well. 
Lastly, add the crisp puri in broken pieces. Alternately, serve the chola on top of the puris individually.

Tips
Boil and peel the potato before cutting it. 
Buy ready-cooked chickpeas in cans but rinse them thoroughly before using them. 
If you cannot find mangoes locally, add a tsp or two of dry mango powder called Amchur instead. 
Mint always adds to the freshness but is not an integral part of the dish. 
Before serving, taste that the balance of spice, sweet, and sour is perfectly balanced for your palate.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Samosa

Samosa

Originating in Central Asia, there are many many variations of the word Samosa/samoosa, sambhusa, samsas. Derived from the Persian word "sanbosag", legend has it they were first prepared in the Middle Eastern Region. 

As it spread to every country in the region, its influence was felt as far west as Portugal (thanks to them being the colonisers in Goa, India). 
From fillings of meat being popular in Northern India, Bangladesh, and Pakistan, to the commonplace potato-pea mix in the vegetarian states of India, it is one of the most versatile snack foods in the Asian world. While the ancient civilisation referred to as the area of the Levant, i.e. Egypt, Lebanon, Syria, and Turkey, like to fill their filo samosa with cheese and herbs, often changing the shape to cigars rather than triangles, the Central Asian states of Uzbekistan, Tajikistan, and Azerbaijan prepare it with a bread-like dough instead. This dough-filled delicacy is baked in a hot tandoor and not fried like the samosa as we know it. Larger samoosas with a very thick, crisp fried casing are called kachori and are native to India. 

Deep fried samosas are the most commonly found and generally appear in two sizes; cocktail and regular. They are wrapped in thin filo-like wrappers which are specially prepared for samosa and available in most Indian stores. With the food world becoming closer than ever before and fusion food being the norm, it is left to one's imagination to enjoy a favourite combination of choice. Supermarket shelves across the globe are stocked full of prepared frozen samosas of all sorts. 

I am going to share a recipe that is my version of something I enjoyed while I was residing in Dubai. It is a fusion samosa of spices, chillies, and cheese, with or without chicken. I hope you enjoy them too!

Samosas with a thin crispy wrapping freshly fried

Approximately 36 to 48 samosas

Filling
Mix together in a bowl

1 cup cottage cheese
1 cup grated cheddar cheese
12 finely chopped green chillies
1 cup finely chopped fresh coriander leaves
1/2 tsp salt
1/2 cup cream/milk to bind everything together

Optionally
1 cup cooked diced chicken 
add a few fresh mint leaves, 
dry red chilli flakes or ground black pepper. 

Mix it all together to make a big lump. Fill 1 generous tsp in each samosa patti (a wrap to wrap the samosa in); this can be found at your local Indian store. 
Repeat and prepare the rest of them. Place it in the refrigerator until ready to fry. 

Heat the oil to approximately boiling point 175-190 C | 350-375 F and deep fry three at a time. It will take about 2 minutes per batch. Place the fried samosas on white kitchen paper to drain. 

Serve immediately. You may enjoy some tamarind and date chutney or green coconut chutney to dip them in. 

Tips

If you prefer to make meat samosas, try the kheema recipe in The World of Parsi Cooking: Food Across Borders- Ensure all of the liquid has evaporated before you fill the samosa. Leftovers from the Parsi Lagun nu stew(also in this cookbook) is a vegetarian option that is simply delicious. 

If the samosas are not tightly sealed, the filling will leak and the oil will start burning. 

To deep fry, the oil must be at the correct temperature. If its cool you will get oily samosas, if its too hot you will get them burnt ones.  

                                                                Zoom demo 2021

You can freeze the samosas if you wish. While frying them, make sure that they are not wet or sweaty. To avoid that, open up the packet and allow it to air dry or lightly pat it dry with a dish towel.

For more fun recipes including a minced meat that can be filled in samosas click
Niloufer's Kitchen: Quick and Easy from read.amazon.com

Tandoori Fries

  

Tandoori Fries


Fries are popular and come in a variety of shapes and sizes. They are thin, long, short, with skin, skinless, home cut, home fries which are square, curly, wedged, crinkled, and the list goes on and on.
Let me add to all of this Tandoori Fries; The latest craze found in fusion restaurants. Here is Niloufer's Kitchen's take on them.

Simple to make, not fried but baked, just taste so yummy.
My family is now hooked on these!

Tandoori fries, with the skin on

1kg / 2.2lb potato



1/4 tsp tumeric
1/2 tsp garam masala
1 tsp red chillie powder
1/2 tsp cumin powder
1/2 tsp salt
2 tbsp oil





Wash and cut the potatoes.  Try to keep them as equal as possible. Put them in a deep large bowl.

Mix together the dry spices. Sprinkle all over the potatoes and toss them until it evenly distributes. Drizzle the oil all over them. Toss again.

Place them all on a baking tray lined with a parchment paper.  Preheat the oven to 300F/140C degrees, cook the fries for 45 minutes and then turn the oven to 400F/210C. Cook for another 20 minutes. This will crisp it up, give it the colour . Test  to check they are cooked through and serve warm.

Tips

Choose smooth, unblemished, thin skinned potatoes if you prefer them unpeeled. I generally use Yukon Gold whenever I can. 
Different types of potatoes cook differently. It is best to test them to ensure they are soft and cooked from the inside. Cooking times will also depend on how thin or thick you cut them.
I start on a low temperature to allow them to cook properly without burning. The high flame ensures it crisps up once it is cooked. The longer cooking time also ensures the Tandoori masala cooks through.
Serve this with main meals or serve it with a mayonnaise on the side. 
I like to serves this with a lemon and lime mayonnaise.

For more delicious recipes with Indian Spices click on
Niloufer's Kitchen: Autumn

and

Niloufer's Kitchen: Quick and Easy

Naan Chaap

Naan Chaap

Pronounced Naan Cha-nm-p this dish is unique to my aunts’ kitchen. She is a fantastic chef and I remember eating it ever so often at her home and then in our own. The trick is to have the meat thin and evenly cut, always against the grain. It cooks over a  long period of time so use a cheaper cut for this. It is easy and a great dish to serve at a casual gathering. A late brunch is the perfect meal to serve it at.

Ingredients

2 tbsp oil

1 kg beef

1 tsp garlic paste

1 tsp ginger paste

1 tsp salt
1 tsp red chillie powder

3 medium crushed raw onions

2 long and large green chillies

¾ tsp Garam Masala 

2 ozs fresh lemon juice

Method

Wash and cut the beef into little strips. Cut against the grains of the meat.

Heat the oil and fry the meat for 5 minutes until the colour changes, and add the salt, ginger, garlic and onions. Cover and cook for 30 minutes on a low flame. Now add the sliced green chillies, the garam masala and the lemon juice. Cover and cook for another 40 minutes.

Check to see if it is soft and cooked through. Serve with hot chapatis/rotlis.

Tips

Add as many green chillies you are upto as most of the time they are not hot or spicy and only for flavour.

It is best to see that the meat is cooked through thoroughly. The dish will turn colour to a nutty brown colour and that Is when it is done. Sometimes it can take longer since everyone has a stove which is different in heat.  Fried onions served sprinkled all over on top tastes delicious.  Fried eggs go well with this as a second dish. Parathas are an option to chapatis.  Use any cut of beef for this dish.

Read an interesting history of Parsi Food and its origins in my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

And for more delicious recipes from my e-book menu click 

Niloufer`s Kitchen: Quick and Easy

http://www.amazon.com/dp/B00HBSBLI4

Read my blog on Florence by clicking....www.huffingtonpost.ca

Photo credit to Sheriar Hirjikaka

Readers Comments

Hi Niloufer

Just tried your naan chanp recipe. Vardanis and myself loved it.   It was easy to make and tastes great. Thanks so much 

Nasha Mehta
June 15th, 2015.

Beef Patty

Beef  Patty

The word Patty is used in many ways in different parts of the world. Mine stems closest to a colonial word, more often used in Jamaica; where they hand-fill and roll, spicy beef mince to fill a pastry sheet.

Other common words are Empanada;  for the Spanish Latin speaking cultures. Pasty in Cornwall and the UK. In Pakistan, another colonial influenced country has the traditionally round Chicken Patty. Turnovers are very similar in principal but generally look like a sandwich and made of many types of casing.

Growing up it was a local favourite of all students and also at all school Tuck Shops served in a particular brown paper bag!! Couple of years ago I decided to make it to show my children what we enjoyed as kids and since then it has become a favourite specially at a casual family get together.

Ingredients

1kg/2.2lbs lean mince beef

1 tsp oil

1 tbsp minced garlic

1 tsp minced ginger

1 tsp chillie powder

½ tsp garam masala

½ tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

½ tsp brown sugar

4 tbsp tomato paste

Fresh lemon

In a flat skillet heat the oil and add the mince. Pan fry it until all the oils are released from the meat. Add all the spices, mix well, turn the heat low, cover the pan and cook for 30 minutes on a simmer.

Squeeze half a lemon all over, mix well. It should not have any liquids in the pan. Cool completely.

Roll out the two sheets of puff pastry. Cut into 1/3^rd long strips. Fill one strip with mince length wise. Leave ¼ of it empty closest to you and the other quarter furthest from you. Gently pull the pastry over the meat from one side and then the other, ensuring it slightly overlaps. Brush with milk or egg wash across the length. Cut into desired size with a sharp pair of scissors or a pizza cutter.

Pre-heat the oven to 400 F/210 C. Bake for 18 minutes until flaky and golden-brown.

Tips

The mince can be refrigerated overnight.

The patty freezes well so you can bake as and when required.

Read more about Parsi Food and its origins in my cookbooks The World of Parsi Cooking: Food Across Borders and  The Art of Parsi Cooking; reviving an ancient cuisine.

For more delicious recipes for everyday favourites click to download

Niloufer's Kitchen:Quick and Easy

http://www.amazon.com/dp/B00HBSBLI4 

Read more about Niloufer's Kitchen on The Huffington Post Blog.

and 
About Eating in Florence on Huffington Post

Readers Comments
June 27th 2015
Roshan M
Tried the beef patties ...came out perfect..thanks dear !

Spenta Behrana
July 22nd 2017
They were delicious!!

Ginger Chicken

Ginger Chicken 

Another Colonial recipe that has become generic Indian cuisine can be found on most menus in Indian restaurants around the world; however, no two are ever identical! 
It can look rather greasy and sometimes floats in a tomato gravy, which is both unappetising. I have tried to keep it healthy; no oil floating and the gravy nice and thick without compromising the flavour.

Serves 6 

12 pieces of chicken legs and thighs; skinless 
1 tbsp sunflower oil
1 tsp cumin powder
1/2 tsp garam masala http://www.nilouferskitchen.com/2014/02/garam-masala.html
1/2 tsp turmeric 
1 1/4 tsp red chilli powder
1 tbsp thinly sliced fresh ginger + 1 tsp freshly ground ginger paste 
4 cloves of garlic, finely chopped
2 medium fried onions, finely chopped
1 tsp salt
3 tomatoes, roughly chopped into large chunks
a handful of freshly chopped coriander leaves
1 large green chilli pepper, sliced in strips

In a pan, heat the oil. Add the washed, patted-dry chicken and allow it to brown on both sides. This will take about 10 minutes. Add 1/2 cup of water. Mix well. 
Now add all the spices. Sprinkle them all over the chicken. Leave the slivered ginger, tomatoes, green pepper, and coriander for the very end, so they are on top of the chicken. Cover the pan, lower the heat, and cook for 30 minutes. Cover and continue to cook for 10 minutes after adding the tomatoes, green pepper, ginger, and coriander leaves. Check that the chicken has cooked through and serve with warm chappatis-rotlis.

Read more about Parsi Food and its origins in my cookbooks The World of Parsi Cooking Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.

For more recipes from Indian Cuisine Parsi Style,
click Niloufer's Kitchen: Quick and Easy http://www.amazon.com/dp/B00HBSBLI4

Channa Dar/ Bengal Gram Lentil

Channa ni dar ma gos
Bengal Gram with meat

Lentils are called Dal in Hindi and Urdu and Dar in Gujrati. It is also referred to as Kaathor in India. The Channa ni dar commonly called the Bengal gram. 

While the concept of this dish is very similar to the Persian Khoresh - e - Ghemyeh  the difference in the ingredients to are individual to both cuisines. For its sourness we use unripe mango v/s the dried lemon and for spice its chilli v/s black pepper. The taste too is distinctively apart. 

This particular lentil has a sweet and nutty flavour. Split off a whole gram, they are harder in texture then most other lentils and take slightly longer to cook. It is highly nutritious and is often recommended as a protein substitute for vegetarians and vegans.

  

Served 6 to 8 persons

Ingredients

2 cups gram lentil

1 tbsp oil

½ kg/1 lb pieces of bone –in meat; lamb/goat/mutton

1 1/2 tsp red chilli powder

1" piece of ginger

1 tsp cumin powder

1 tsp crushed garlic
1/2 tsp brown sugar

1 tsp dhana jeera powder also called dhansak masala http://www.nilouferskitchen.com/2014/04/dhansak-masala.html
1/4 tsp garam masala 

1 1/2 tsp salt

½ tsp turmeric

2 green chillies finely cut
6 leaves of fresh mint finely cut

1 cup finely chopped tomatoes
2 cups crushed onions, already browned
2 small peeled unripe mangoes
OR
1 tsp tamarind paste

Heat oil, add in the pieces of meat and braise for 5 minutes. Add all the spices and the washed lentils, fry 1 minute. Add the tomatoes, onions and mint.  Add 3 cups of water. Bring to a boil, lower the heat and cover. Cook for 1 hour 30 minutes. The lentils and meat should be soft but still remain whole. Add the pickled lemon or 1 tsp of tamarind paste. Simmer for another 30 minutes. 

Tips
Use a teaspoon of tamarind paste, or the juice of a lemon or two to finish off this dish at the end if unripe mangoes are unavailable. 

Adding a pickled lemon is an option. 
Adding a handful of freshly chopped coriander leaves can also add to the flavour.

Serve with a wedge of lemon or lime, some finely sliced onion and tomato and perhaps a cucumber and beetroot to compliment this dish. 
Generally crisp bread is served on the side, but fresh warm chapatis are a good option.

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.

And For more Parsi recipes click to download my e-book
Niloufer's Kitchen: Quick and Easy
http://www.amazon.com/dp/B00HBSBLI4


Readers Comments.


Vera H
July 20 2017

Turned out good!! Used your recipe. Cooked it for 21 minutes pressured

Lentils and beef cooked in an insta pot.