First day of work after a week of pure indulgence! It was hard but the thought that this is only a 3 day week made it easy. I spent the previous night clearing and sorting my 400 or so emails that I had received. Hence the morning at work was slightly easier.
After eating and drinking at my holiday, it was time to get back to routine. So brekkie was my trusted muesli and yoghurt with banana and berries. Yum, filling and healthy is the only way to describe it.
For lunch I caught up with my friend Ornella. There were things to be discussed and gossip to be caught on. So the hour went in a jiffy. We had grilled fish and fried rice for lunch. For $10 it was a bargain and another healthy choice. We finished lunch with a tea at the Hilton cafe coz we just felt like it.
Dinner is always the main meal at our home, the meal we all sit together and relish. Tonight’s meal was chickpeas curry, capsicum mushroom masala and pre made missi roti from the indian store. I have posted the recipe of mushroom, capsicum paneer masala before. If you remove the paneer, you have the capsicum mushroom masala recipe. Avi made both the vegetables and they were yum. The missi rotis are convenient. Of course the home made are always more delicious but on a work night, the store bought taste as good 🙂
The chick peas recipe and dinner picture is below. Till tomorrow…….
- 1 Cup Chickpeas/chana/chole
- 2 Cloves
- 1/2″ Cinnamon Stick
- 1 bay leaf/tez patta
- 2 green chilli, deseeded, finely chopped
- 1 Tbsp Ginger Garlic Paste
- 2 Whole Onion (Minced)
- 3 1/4 Tbsp Tomato Paste (Half small can)
- 2 tsp Coriander powder
- 1/2 tsp turmeric
- 1 tsp amchur powder/dry mango powder
- 1 tsp red chilli powder
- salt to taste
- 1 tsp garam masala powder
- Finely Chopped Coriander (optional)
- 2 Tbsp Oil
- Soak the chickpeas overnight with enough water to cover them.
- Heat oil in a pressure cooker
- Add the whole spices like cinnamon, cloves and bay leaf.
- Add the green chillies and ginger garlic paste. Sauté for a minute.
- Add the onions and sauté till onions turn light brown.
- Add the tomato paste and mix it well. Sauté for a few minutes.
- Add all the spices except the garam masala powder and salt. Lower the heat and sauté the masala till oil separates from it.
- Add the chickpeas with its water to the pressure cooker. Add some more water, enough to cover the chickpeas.
- Pressure cook for 2 whistles and then lower the heat. Cook it for another 20 mins.
- Let the steam escape from the pressure cooker before you open it. Add the garam masala and mix it well.
- Garnish it with chopped coriander before serving it with roti, poori or rice.