Ingredients
1 can chick peas or also known as garbanz, o beans
1 large onion chopped finely
2 medium potatoes
1 tsp mustard seeds
2 or 3 pods cardamom
1 tsp coriander
1 tsp cumin seeds
1 tbsp garam masala vegetable oil
Directions
1. If you are using the potatoes, start boiling them in a
saucepan. Let them boil for at least 15 minutes. After they are done,
turn off the heat and let them stand in the water. 2. While the
potatoes are cooking, heat the oil in a wide skillet till it is very
hot. Add the mustard seeds and wait till they start popping. Add
bayleaves, cardamom and cloves. 3. Mix around for a while and then
add onions. Wait till onion start to turn golden before adding the
rest of the spices (except for the Garam Masala). 4. Add chick-peas
with all the liquid. Cut up the potatoes into bite sized pieces and
add to the skillet. Add Garam Masala. 5. Continue stirring the
chick-peas under medium heat for 5-7 minutes without covering. 6.
Check tenderness of potatoes.
If they are still too hard, add another 1/4 cup of water and cook
for another couple of minutes. 7. Salt to taste and serve.
Recipe By : Somesh Rao
Servings: 1 servings
Chole "Bill & Jim" [Chick Peas] Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to trace the history of meal recipes far back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
As we move into Roman times 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also tells us how the cooks of Roman times used a good variety of spices, including many that are still in use today such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas caused an outbreak in cookery books, some of which still exist in private cookery archives. By the advent of the 20th century, cookery books are starting to become popular mostly as a result of higher levels of literacy, people having more spare time and having more money. |
We hope you enjoy this Chole _Bill & Jim_ [Chick Peas] recipe.
