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KALA CHANA ...
This recipe takes a little time and effort to prepare but is really worth it.
1 cup - kala chana ( chickpeas ) – soaked overnight and pressure
cooked with salt and pepper
1 tsp oil1 medium- sized onion – chopped
2 medium tomatoes - chopped
1 green chili – chopped1 clove
¼ Tsp - chana masala powder
½ Tsp – garam masala powder
½ Tsp – red chilli powder
½ Tsp – ginger –garlic paste
½ Tsp – Sugar
Some cilantro ( coriander ) – chopped
Some fresh ginger -choppedSalt - to taste
In a pan, add oil, once heated, add the chopped onions and sauté till
golden brown
Add the chana masala,garam masala clove, green chili, red chilli powder and mix
well.
Add kala chana, salt and sugar
Add water , chopped tomatoes and ginger-garlic paste.
Cover the pan, and cook well till masala coats the chana and a dry gravy is formed
Garnish with chopped ginger and fresh cilantro.
NACHOS:
Here’s a snack that is very popular with older children and teens.
Simply pile tortilla chips on a microwave-proof plate and sprinkle with salsa
and cheddar cheese or cheddar-style soy cheese.
For "nachos grandes," sprinkle with some drained and rinsed canned
black or pinto beans.
Microwave just until the cheese melts and serve warm.
LEATHER BERRIES
Puree 1 quart of berries.
Add 1/4 cup sugar
Just heat through on the stovetop. Strain through cheesecloth to remove
seeds.
Dehydrate in oven.
To dry in an oven just set temp at lowest possible setting --Dry until fruit
feels leather like ;yet pliable.
This would probably best be done on parchment paper,
Remove the leather while it is still warm and roll it up.