I was looking for some Indian chickpea recipes because I could not find one in the Indian cookbook that I have that I thought I might like. I did find one on line called Karaishutir Ghugni that I made and liked, but it turned out to be almost identical to what I make on my own without a recipe. Still, it was nice to see it written down, and it was a bit simpler than what I make and just as good. Your link has a chickpea flatbread that I would like to make - I already have chickpea flour (I keep it in the freezer), and so I might make it soon. Thanks! Lars Here is a link that might be useful: Chickpea flatbread recipe

I love Indian food. Here are a few recipes that I've been making for over 25 years. Easy recipes. Home Cookin Chapter: Recipes From Thibeault's Table ============================ Chicken pieces (Legs and thighs)Remove Skin 2 large onions 2 cloves of garlic 1 inch piece of ginger root 4 black or 8 green cardamom pods 1 tablespoon turmeric 1 teaspoon cayenne pepper 2 cups chopped tomatoes 1 teaspoon cumin (or more to taste) 1 teaspoon ground coriander 2 cups chicken broth salt pepper fresh cilantro . Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn light brown, stirring constantly to prevent burning. Add garlic, ginger and the spices. Continue cooking for a couple of minutes over low heat. Do not burn. Add chicken and cook turning to coat well with the spices. Add the tomatoes and some chicken broth. Cover and cook until chicken is tender. Serve with Basmati rice and sprinkle with fresh cilantro. Home Cookin Chapter: Recipes From Thibeault's Table Cauliflower And Potatoes In A Spicy Curry Sauce =============================================== 1 small head of cauliflower 3 russett potatoes 1/2 cup oil 1 small onion chopped 1 clove of garlic minced 1 teaspoon cumin seeds 1 teaspoon cumin powder 2 tablespoons ground coriander 1/4 to 1 teaspoon red pepper flakes 1 teaspoon turmeric 1 to 2 teaspoons grated ginger 1 cup finely chopped tomatoes (fresh or canned) 2 to 3 cups of chicken broth Fresh chopped coriander (Same as cilantro) . Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and cut into 1 1/2 to 2 inch pieces Heat the oil over medium heat and when hot add the onions and saute until golden, add garlic and cumin seeds. Cook for a minute or two. Do not burn. Add the rest of the spices. Stir and add the potatoes and the cauliflower. Toss with the spices and cook for a few minutes and then add the grated ginger, tomatoes and chicken broth. Cover and simmer until the vegetables are tender. Turn off heat and add chopped coriander (cilantro leaves) Home Cookin Chapter: Recipes From Thibeault's Table Mung Bean and Cauliflower Stew ============================== Adapted from: Classic Indian Cooking by: Julia Sahni I have substituted different lentils for the mung beans. 1 cup yellow split mung beans (moong dal) 2/3 cups finely chopped onions 1 tablespoon grated fresh ginger root 2 teaspoons minced garlic 1/3 teaspoon turmeric 3 medium sized potatoes, peeled and quartered 1/3 small cauliflower cut into 1 1/2 inch flowerets, about 2 1/2 to 3 cups 1 tablespoon kosher salt Chicken broth For TADKA 12 tablespoons ghee or vegetable oil 1 teaspoon cumin seeds 1/4 or 1/2 teaspoon red pepper 2 teaspoons lemon juice 2 to 3 tablespoons fresh coriander (Same as cilantro) leaves chopped. . Put the mung beans in a deep pot along with chopped onions, ginger, and 3 cups chicken broth. Add turmeric, and bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes or until the mung beans are cooked but are still very firm. Add potatoes, cauliflower, salt, and 2 more cups of broth and cook for an addition 15 minutes or until the vegetable are tender and the beans are thoroughly cooked. To make the Tadka Heat the Ghee or oil over high heat in a frying pan. When it is very hot, add cumin seeds, and fry until they turn brown (about 15 seconds). Add red pepper, stir for a moment and immediately pour the contents of the frying pan into the stew. Add lemon juice and chopped coriander leaves. Stir well to mix. Check for salt and serve. I usually serve this with Basmati rice and chapati (Indian Bread). Home Cookin Chapter: Recipes From Thibeault's Table ======= 2 cups whole wheat flour 1 cup all purpose flour salt 1 cup warm water extra flour for dusting rolling surface Note: Recipe can be adjusted. Just keep the ratio of whole wheat flour and all purpose flour at 2 to 1. ie. 1 cup whole wheat, 1/2 cup all purpose. . Place flour in food processor and add salt. Mix well. Slowly add warm water and process until flour forms a soft dough. Knead in the machine for 50 to 60 seconds. Wrap in plastic and let the dough rest for at least 30 minutes. Knead dough again and divide into equal size balls , approximately 20 to 24 depending on size. Dust with flour and cover with plastic wrap to prevent drying out. Roll each ball into a thin 7 to 8 inch circle. Heat heavy frying pan and place chapati on pan and bake until small brown spots appear. Flip over being careful not to puncture. Cook of flip side and then remove and place directly on to the gas flame. Bread will puff up. If you don't have a gas burner then skip this process. Butter Chapatis, roll and wrap in a clean teatowel and place in low oven to keep warm while you cook the remaining Breads.

Here's one from Craig Claiborne that's good with seafood or chicken: CURRY SAUCE (about 1 1/2 cups) 4 1/2 TBL butter 1 garlic clove, minced 1/3 cup finely chopped onion 1/3 cup finely chopped celery 3 TBL chopped carrot 2 TBL flour 2 TBL curry powder 1/2 bay leaf 2 parsley sprigs 2 thyme sprigs or 1/2 tsp dried (I use more of the dried) 1 3/4 cup chicken stock Salt & pepper to taste Heat 3 TBL of the butter in a saucepan & add the garlic, onions, celery & carrot. Cook, stirring until the onions are wilted. Add the flour & cook, stirring about 3 minutes. Stir in the curry powder, bay leaf, parsley & thyme. Using a whisk, continue to stir briskly while adding the stock. Simmer, covered, stirring occasionally, about 30 minutes. Put the mixture including the soft vegetables, through a fine sieve, using a wooden spoon. Swirl in the remaining butter by rotating the pan gently & add salt & pepper.~~ INDIAN CURRY SAUCE (about 2 cups & can be frozen) 1 small onion, minced 2 TBL vegetable oil 3 medium garlic cloves, minced or pressed (about 1 TBL) 1 TBL minced or grated fresh ginger 1 TBL curry powder 2 1/2 cups low-sodium chicken broth 4 tsp cornstarch 1 tsp honey 1/2 cup heavy cream 1 TBL lemon juice Salt & pepper 1/4 cup minced fresh cilantro leaves (optional) Cook the onion, oil, garlic, ginger & curry powder in a medium saucepan over medium heat, stirring often until fragrant, 2-3 minutes. Stir in the broth & simmer until reduced to 1 1/2 cups, about 30 minutes. Whisk the cornstarch & honey into the cream until dissolved, then whisk the mixture into the simmering sauce. Simmer until the sauce thickens, 2-3 minutes. Stir in the lemon juice & season with salt & pepper to taste. To Store: Let the sauce cool, uncovered at room temperature for 25 minutes. Transfer to an airtight container & refrigerate up to 4 days. To Serve: Warm the sauce in a small saucepan over medium-low heat or in the microwave on high power for 5-10 minutes, stirring every 2 minutes. Season w/salt & pepper to taste & add the minced cilantro, if using.~~The Best Make-Ahead Recipe.

Hi everyone. I just thought I'd post this link to a recipe I found on the BH&G website that looked good. I haven't tried it yet, but I plan to make it this week if I have the chance. It's the second recipe down on the page. I hope you will enjoy it. Here is a link that might be useful: Rice With Mixed Vegetables