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Get Started - 100% free to try - join in 30 secondsChickpeas:
(the chickpeas can be soaked and cooked a day or two ahead of time)
2 1/4 cups of chickpeas
2 tablespoons of oil
1 large red onion, sliced
1″ piece of ginger, peeled and grated
2 teaspoons of honey
2 teaspoons of ground coriander
2 teaspoons of ground cumin
2 teaspoons of garam masala (recipe follows)
3 tablespoons of tamarind puree
4 ripe tomatoes, chopped
4 tablespoons of fresh cilantro, chopped
Garam Masala
8 cardamon pods
2 Indian bay leaves
1 teaspoon of black peppercorns
2 teaspoons of cumin seeds
2 teaspoons of coriander seeds
2″ cinnamon stick
1 teaspoon of cloves
Toast the spices briefly, then grind to a fine powder in a spice grinder or pestle and mortar.
Gluten Free Spinach Roti:
NOTE: you can make the dough for this the day before, and keep it well wrapped in the fridge.
handful of spinach leaves
1/4 cup oat flour
1/4 cup millet flour
1/2 cup brown rice flour
1/4 cup white rice flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
pinch of salt
1 teaspoon of olive oil or ghee
1/2 cup of tepid water
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