10th meeting. Channa Masala

Where? D'a
Attendants: Aa, A, E, C, G, D

Menu

1) Channa Masala (Cook: D)
2) Naan (Cook: G, D)
3) Blueberry Peach Crumble (Cook: Aa)

Channa Masala (D's own):

Ingredients (6 servings):
- 2 cans chick peas
- 1/2 can crushed tomatoes
- 1 tomato
- 2 onions
- garlic
- water
- red pepper flakes
- 1/2 tbs garam masala
- 1/2 tbs ground coriander
- 1/2 tbs turmeric
- 1/2 tbs salt
- 3 potatoes
- vegetable oil
- Cilantro

Directions
Saute onion, garlic, and red pepper flakes in vegetable oil until soft (~10 min at medium heat). Add the rest of spices and saute for 2 more minutes. Add the chopped tomato and the crushed tomato and saute for 2 more minutes. Add 1 cup of water. Let simmer for some 10 minutes. If it is too thick, add crushed tomato or water and adjust salt. If it is too soupy, insert a stick blender and pulse as many times as you wish to thicken it to your taste. Sprinkle chopped cilantro before serving.

Fry the 3 potatoes in a separate pan and serve with the channa chickpeas.






Naan (from recipezaar.com):

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1 cup plain soymilk
• 1 cup vegan sour cream
• 1/4 cup garlic, finely chopped (optional)

Directions

1. Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
2. Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
3. Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
4. Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
5. Take the dough out and cut it into 12 equal pieces.
6. Form each into a ball and press the balls flat into round discs.
7. Heat a large non-stick frying pan or griddle on medium heat.
8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9. Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
10. Serve hot.
11. To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.

Blueberry Peach Crumble (from care2.com):

INGREDIENTS
1 cup blueberries
3 cups thinly sliced peaches
4 tablespoons natural granulated sugar
1/3 cup quick-cooking oats
1/3 cup finely chopped walnuts
1/3 cup wheat germ
pinch of ground cinnamon
1 1/2 tablespoons safflower oil
Vanilla ice cream, frozen yogurt, or nondairy frozen dessert, optional

Directions

1. In a medium bowl, toss fruit with 2 tablespoons of the sugar and set aside.

2. Preheat oven to 350F. Lightly oil a 9-by 9-inch baking pan or 9-inch pie pan.

3. In a small bowl, combine oats, walnuts, wheat germ, remaining 2 tablespoons of sugar, and cinnamon. Gradually add the oil, stirring until dry ingredients are evenly moistened.

4. Place sugared fruit in prepared pan and spread evenly. Sprinkle topping over fruit.

5. Bake 30-35 minutes, or until topping is golden and beginning to crisp. Cool until just warm and serve plain or with one of the optional vanilla toppings, if you like.