Chutney Chickpeas With Tamarind Recipes

TAMARIND CHICKPEAS

Steps:

• Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
• Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.

CAULIFLOWER CHAAT SALAD WITH TAMARIND DATE CHOCOLATE CHUTNEY

Steps:

• For the tamarind-cacao chutney: Stir together the coconut sugar, tamarind concentrate, cacao powder, cumin and 2 cups water in a small saucepan. Season with salt and pepper. Bring to a boil, then turn heat down to medium-low so that sauce is simmering. Cook, uncovered, stirring occasionally, until sauce is thick enough that when you dip a spoon into it and run your finger on the back of it, it holds a line, for about 20 minutes. Remove from heat and allow to cool to room temperature.
• For the cauliflower chaat salad: Preheat the oven to 400 degrees F.
• Toss the cauliflower with the avocado oil and cornstarch. Sprinkle with salt and pepper. Pour onto a baking sheet. Tumble the chickpeas onto another baking sheet. Drizzle with a little more avocado oil and sprinkle with salt and pepper. Pop both baking sheets into the oven and roast, tossing halfway through, until cauliflower is golden brown and chickpeas are darkened and crispy on the outside, 25 to 30 minutes. Allow to cool slightly. Then add the cauliflower and chickpeas to a large bowl.
• Add the lime zest and juice, chaat masala, shallots, cilantro, mint and ginger. Toss gently to combine.
• Arrange radicchio in a large shallow bowl. Drizzle with a little tamarind chutney. Add a few dollops of yogurt.
• Gently tumble cauliflower and chickpeas over the top, stopping to drizzle with chutney and yogurt every now and then. Finish with more chutney, yogurt and sev noodles. Serve immediately.

SAMOSAS WITH TAMARIND-DATE CHUTNEY

Steps:

• For the pastry: Add the flour, salt and nigella or ajwain seeds to a medium bowl and mix. Add the ghee or oil and mix in with your fingers until the dough looks crumbly. Begin by adding 3 tablespoons of cold water, then add more water a little a time to make a stiff dough. Try to knead the dough as little as possible (think flaky pie crust). Cover with plastic wrap and let it rest for 30 minutes.
• For the spice blend: To roast the spices, heat a small cast-iron skillet or heavy-bottomed pan over medium heat. Add the whole spices: coriander seeds, cumin seeds, fennel seeds, peppercorns, clove, cardamom and cinnamon and roast, shaking the skillet often, until the mixture darkens slightly and becomes toasty and fragrant, 2 to 3 minutes. Remove to a small bowl to cool. Add the amchur powder, red chile powder and turmeric. Once cool, transfer to a grinder or mortar and pestle and grind to a medium-fine grind.
• For the filling: Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds Add the peanuts if using and cook until crunchy, about 2 minutes. Add the chiles and ginger and cook, stirring often, until the raw aroma of the ginger goes away, about 1 minute.
• Add the potatoes, peas, roasted spice blend and 1 1/2 teaspoons salt and cook until the peas soften and the mixture is well mixed and seasoned, about 3 minutes. Add the cilantro if using. Add salt to taste, amchur for additional tang and red chile powder for spice.
• To assemble and fry the samosas: Pour enough oil into a large Dutch oven or wide heavy-bottomed pot to come up the sides about 3 inches. Place over medium heat and heat until a deep-frying thermometer inserted in the oil registers 340 degrees F.
• While the oil is heating, divide the dough into 6 equal pieces and roll each piece into a ball (a kitchen scale is helpful here but not necessary). For smaller samosas, you can divide the dough into 8 balls. Cover all but 1 ball with a damp cloth or plastic wrap. Flatten the uncovered ball into an oval patty. Lightly brush with oil and roll the patty into a thin oval (8 to 9 inches long and 5 to 6 inches wide). Cut in half widthwise into 2 semicircles.
• Set a small bowl of water beside you. Working with one semicircle at a time, fold over one end of the straight edge halfway toward the rounded edge. Using a fingertip, lightly wet the outside edge with a little water as well as the inner edge of the other half of the straight side. Then fold the other half up and overlapping the wet sides, about 1/4 inch, to form a cone. Press the edges together to form a seal. Hold the cone in one hand, pinch the seam again to make sure it's sealed and fill it with 2 tablespoons of the potato filling. Make a little pleat opposite of the sealed edge by pinching it over about 1/4 inch. This is the backbone of the samosa and will help it stand. Wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with a second dough ball and some of the filling to make 4 samosas.
• Double-check that the oil temperature is 340 degrees F (it's important for the oil to be medium hot; if it's too hot, the outside of the samosas will brown too quickly, while the inside dough will not be cooked enough and the samosas won't crisp up). Gently slip in the 4 samosas and fry until golden brown and crispy, about 10 minutes. If the samosas haven't browned by then, increase the temperature to 360 degrees F and cook, turning over as needed, until golden brown. Using tongs or a slotted spoon, transfer to a paper towel-lined baking sheet to drain.
• While the samosas are frying, shape and fill 4 more samosas, then repeat until all the samosas are shaped, filled and fried. Serve immediately with Tamarind-Date Chutney.
• Stir together the seedless tamarind, date paste, jaggery, cumin powder, red chile powder, ginger powder, fennel powder, black salt, 1/4 teaspoon kosher salt and 1 cup water in a small saucepan. Bring to a boil, then lower the heat to medium low so the sauce is simmering. Cook, uncovered and stirring occasionally, until the sauce is thickened, about 15 minutes; when you dip a spoon into the sauce and run your finger across the back of it, it should hold a line. Taste and add more salt or jaggery if needed. Remove from the heat and strain. Allow to cool to room temperature. Transfer to an airtight glass jar and refrigerate.

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

CHICKPEA-POTATO CHAAT

Steps:

• Potatoes
• Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
• Tamarind Chutney
• Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
• Green chutney
• Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
• Yogurt and assembly
• Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
• Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
• Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

SWEET TAMARIND CHUTNEY

Steps:

• Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY

Steps:

• In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
• In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
• Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
• Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.

CHUTNEY CHICKPEAS WITH TAMARIND

Steps:

• 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker long with 5 cups water. Baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.4. Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chili peppers, cilantro, and mint, and summer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.