Who wouldn't love the warming flavours of India? The aromas wafting through the school hallways were mesmerizing. People kept popping in to ask what we were up to today. The answer was that we were playing with spices. We made a chickpea curry and ricepudding. Plus every kids favorite - naan bread. And what did the kids think? Well, would your kid perfer chickpeas or rice pudding? I was surprised that the answer was chickpeas!
courtesy of Smitten Kitten
1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, jalapeno, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long.
Cardamom And Lemon Rice Pudding
Epicurious | February 2007
by Melissa Clark
3 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest (from 1 medium lemon)
5 whole green cardamom pods, or 1 tsp ground cardamom
1/4 teaspoon freshly grated nutmeg
3 cups cooked medium-grain white rice
1 cup golden raisins
Whisk together milk, cream, vanilla, zest, cardamom pods, and nutmeg and heat over medium heat. Add rice to simmering milk, stirring frequently until tender, about 10 minutes. Reduce heat to low, add granulated and brown sugars and raisins and cook 15 minutes more, stirring occasionally. Serve warm, or refrigerate and serve chilled.