Guess the main ingredient in the above dish. Also guess the kitchen gadget that I have used for this recipe.
Main Ingredient: Chick Peas (Many of you got this right)
Gadget: Pressure Cooker (No right answers there)
Over to the story…
This was supposed to be my entry for my favourite gadget at Posie’s Place. And the gadget is indeed the pressure cooker. My 2 L Hawkins pressure cooker does the toughest of jobs in minutes sparing my time for more interesting activities like -you know what !
The ingredient used was Kabuli Chana aka Chick Peas. The chick peas when soaked overnight almost double up in size. I’m always in awe of this little miracle of nature.
Soaked chick peas get cooked to a mashed consistency in a matter of 10 minutes when a pressure cooker is used. I could never keep it boiling on stove top for 1-2 hours. Firstly I don’t have that kind of patience when it comes to cooking and secondly the LPG prices aren’t exactly that low and thirdly I don’t want to be depeleting the world’s energy resources. For all reasons mentioned above, pressure cooker is my favourite gadget in my kitchen.
Coming to the recipe, i made two recipes with the same cooked chickpeas. One, a spicy hummus (which quite some of you guessed right) which I stuffed inside a methi-ajwain roti (my substitute for Pita bread). This was for breakfast.
With most of the other cooked peas, i made Chole (Pronounced as Cho-lay). Chole is something almost every Indian family makes in it’s own style. And probably I shall blog about this national favourite someday. But today’s post is dedicated to the Indian style hummus and the roti-technique which I learnt from a friend’s mom.
For boiled chick peas -Soak the peas overnight with a pinch of soda-bicarb in the water. In the morning, rinse off well, and place directly into pressure cooker with water to cover plus a little more. I don’t generally add salt while cooking, as it toughens the peas. (I believe so.) Close the lid of the cooker, place the whistle. After 3 whistles, reduce the flame to SIM and keep it for 7-8 minutes. Since the cooker I used is the mini 2 Litre version, the whistles start blowing almost as soon as I close the lid.
Kasoori Methi and Ajwain Paratha:
Kasoori methi is dried fenugreek leaves, which have a very intense flavour. It is generally used along with vegetables like potatoes or to flavour up a gravy. You may very well use this to make Methi parathas, when you are out of fresh methi.
Ajwain is another very strong herb / spice. Called Bishop’s weed in English, it is a wonderful home-remedy for indigestion / flatulence / bloating. Since chick-peas are reknowned for gas production, I found it logical to combine it with the ajwain in the parathas.