Friday, April 18, 2014

Crunchy Chickpeas

I love snacks.  I mean, I really LOVE snacks.  I had come across this recipe (in different forms) over the years and never tried it.   Recently, I made a huge pot of chickpeas and had some left over from making hummus.  I made these yummy chickpeas that were devoured quickly.



Crunchy Chickpeas

Ingredients:

  • 2 cups chickpeas (cooked, dried, rinsed)
  • 1-2 teaspoon chaat masala (more based on taste)
  • 1 teaspoon oil
Directions:

  1. Preheat oven to 375 degrees Faraneit.
  2. Mix all ingredients well.  Place on baking sheet or pizza stone.
  3. Bake until chickpeas are slightly crunchy.  The time will be between 15 minutes or more depending on your oven.

Multigrain waffles

Multigrain waffles

I've grown up making pancakes and love love them.  A friend suggested that making waffles would be just as great.  Although I resisted adding a one use appliance, I caved and bought a waffle maker.  And then I began the search for a great waffle recipe!  I turned to my favorite blog, 101cookbooks, for a recipe. I was not disappointed. I changed her recipe to add carrots and chocolate and omitted eggs. What a great way to start the day!




Multigrain Waffles
Adapted from recipe from 101cookbooks.com

Ingredients: 

  • 2 cups buttermilk (I used yogurt + water)
  • 2 cups multi grain flour (I use Sujata)
  • 1 tablespoon maple syrup (or natural cane sugar)
  • 1 tablespoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 1 large carrot, finely grated
  • 1/3 cup unsalted butter, melted and cooled a bit
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • handful chocolate chips (optional)
Directions:
  1. Preheat your waffle iron. I have the Cusinart waffle iron and set it to 3. You may need to test yours with a few waffles to determine the best setting.
  2. Mix the flour, sugar (if you don't use maple syrup), baking powder and salt.   In another bowl, mix the buttermilk (or yogurt mixture) an vanilla.  Whisk in melted butter and carrots to the wet mixture.
  3. Then pour the wet mixture to the dry mixture and whisk until just combined.  Do not over mix.
  4. Pour batter into the waffle iron.  I started with 1/2 cup and realized I needed a bit more.  You may have to test out the right amount for your waffle iron.  Close and wait for waffles to be done.  The waffle should be browned, not pale brown.   
  5. If you do not eat them right way, place on cooling rack or put in toaster oven to keep warm. 
  6. Serve with maple syrup. 

Aloo Toast

Aloo toast

My mother in law makes the best Indian breakfasts. Thanks to her, I have learned to make some yummy breakfast dishes.  This is by far my favorite and can be eaten all day along.  We modified her original recipe to include the addition of more veggies.  A healthy treat to eat all day long.



Aloo Toast (Toast with Potatoes)

Ingredients:

  • 1-2 medium potatoes, boiled
  • 1 carrot, finely shredded
  • 1/4-1/2 onion, finely chopped 
  • 1/2 cup finely chopped spinach (optional)
  • finely chopped cilantro (optional)
  • 1/2 finely chopped jalapeno (optional)
  • 1-2 teaspoons chaat masala (or more depending on your taste)
  • 4 slices of wheat or sourdough bread (may make more)
Directions:

  1. Warm skillet on medium with small amount of oil.
  2. Mash or grate potatoes.  Grating the potatoes makes this taste much better.
  3. Mix together all ingredients other than wheat bread.
  4. Grill one side of the bread.  Once lightly browned, take off the grill.  Spread the potato mixture over the browned side.
  5. Return bread to pan.  Grill the plain side first then flip to grill the potato side until brown.
  6. Enjoy warm.  If you are not eating right away, put on cooling rack so it does not get soggy.