Indian diets are high in vegetables, low in animal proteins and have very little to no additives, and/or processed foods. Indian spices add a variety of exotic tastes and experiences in each dish. The spice mixes included the 5 main tastes of sweet, sour, hot, salty, and bitter. The best places to purchase spices are in special Indian or Asian grocery stores.
Indian dishes are very satisfying to the appetite, are great for blood sugar and for weight control. Many of the Indian spices such as turmeric, have many medicinal qualities. Turmeric is a “natural anti-inflammatory” spice. It contains curcumin, which is the compound that also supports liver function and overall cleansing in every cell. Evidence suggests that it can benefit the heart, have a positive effect on sufferers of diabetes and may even diminish the effect of cancer cells. Spices used in Indian cooking have been used for thousands of years to alleviate coughs, colds, inflammation and other symptoms.
As with many cuisines, Indian food is all about finding what works best for you. Never fear to experiment with spices and try your own blends. If a recipe calls for four red hot chili’s, and you think you can handle more, go for it! Enjoy!
Chick-Peas in Ginger Sauce
2 20-oz. cans chick-peas with liguid, or 4 c. fresh cooked chick-peas, w/
1 c. water
1/4c. vegetable or canola oil
2 c. finely chopped onions
1 large T. ginger/garlic
*2 t. ground coriander
*1/3t. cardamom (seed & pod, or one or the other)
1 ½ t. lemon jc.
*¼ t. each red chili pepper and black pepper – ground
3 med – large sized tomatoes, finely chopped
1 t. salt to taste (kosher or sea)
*grind in a spice or coffee grinder
As with any Indian recipes, add more or less of anything – as desired !
1- Heat oil in a large pan, add onion & fry until they turn translucent to light brown. Stir to prevent from burning.
2- Add ginger/garlic to onions and cook for 2 min., add coriander, cardamom & red & black pepper. Mix well and fry for a minute or two.
3- Add chopped tomatoes, and cook about 5 minutes.
4- Add water, lemon juice and salt. Cover & simmer over low heat for about 10 min. or until mixture is reduced to a pulpy gravy.
5- Add the chick-peas, & cook covered for an additional 10 minutes.
GARNISH Option: onion slices and chilies.
Serve with rice or quonia, yogurt, and chutney.
NEXT ENTRY will be an awesome Chutney that goes with this !