Ingredients:
1 (12 oz.) packet chopped onions
1 tsp. minced ginger
1 tsp. garlic powder
2 lb. boiled chickpeas ( two cans, approximately)
1/2 lb. cooked potatoes, cubed (optional)
1 tsp. turmeric powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the chopped onions and minced ginger for five minutes, then add boiled chickpeas, cooked potato cubes ( if desired), turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
Ingredients:
1 tsp. cumin seeds
1 lb. chopped cauliflower ( frozen cauliflower will do, too)
1/2 lb. cooked potatoes, cubed
1 tsp. minced ginger
1 tsp. turmeric powder
2 tbsp. chunky salsa ( mild or medium according to preferences)
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the cumin seeds and ginger for a minute, then add chopped cauliflower, cooked potato cubes, turmeric powder, salsa, cilantro/coriander leaves and salt. Mix well. Cover with the lid and cook on medium low heat for fifteen minutes. Garnish with cilantro/coriander leaves.
Ingredients:
3 cups cooked rice
4 large cloves garlic, minced fine
1 lb. chopped broccoli/ broccoli cuts/ broccoli florets
1/2 lb. sliced mushrooms
1/4 tsp. ground cinnamon
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms, broccoli, ground cinnamon, cilantro/coriander leaves and salt. Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.
Ingredients:
1 1/4 cup uncooked rice (approximately 250 grams)
1 onion chopped fine
1 green bell pepper, chopped fine
1 tsp. chilli powder
2 large tomatoes, diced
1 lb. sliced mushrooms
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a heavy bottomed saucepan and fry the onions, mushrooms, green bell pepper,
tomato, rice, cilantro/coriander leaves and chilli powders and salt. Add two and a half cups of lukewarm water, cover with the lid and cook on medium low heat for half an hour. Garnish with cilantro/coriander leaves.
Ingredients:
1 lb. Gumbo blend
1/2 lb. shrimps peeled and deveined (optional)
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1/4 tsp. turmeric powder
1 tsp. chilli powder
1 large tomato, diced
Salt and pepper to taste
1 tbsp. oil ( 2 tbsp. if shrimps are used)
2 cups cooked rice
Method:
Heat the oil in a small non-stick frying pan (or skillet), and fry the shrimp (optional) and tomato, with cumin, coriander, turmeric and chilli powders together for fifteen minutes. Add the gumbo blend, season with salt and pepper, and cook until done, then add rice.
