: Chickpeas (garbanzo, ceci, kabuli chana) cooked with
potatoes and onions, in a tangy sauce, fragrant with spices & hot
with ginger and peppers. Serve with breads and /or rice, or make
any of the following:
CHICKPEA-SOUR CREAM DIP : Empty 1 can of CHOTIWALA Chhole
in a blender & add 4 oz sour cream. Using pulse action, make a
paste suitable as a dip. Add a little water, as needed, to
facilitate blending. Refrigerate for 2 hrs to let flavors develop.
OR , blending 4 TBS olive oil in place of sour cream, with 4
cloves chopped garlic & a few sprigs of parsley, will produce
quite a different dip.
SPICY CHICKPEA SOUP : Puree' 1 can of CHOTIWALA Chhole with
1 can water & 8 oz to- mato sauce (or 1 can tomato juice & 8 oz
water) in a blender. In a sauce pan, bring the blend just to the
boil & serve sprinkled with finely chopped parsley or coriander.
For variation, add 4 oz grated cheddar cheese & blend in while
heating. Also, try plain yogurt or buttermilk, in place of tomato
sauce or juice.
RICE AND BEANS : Cook 1 cup Basmati or any long grain rice.
When rice is nearly done, combine with 1/2 can of CHOTIWALA Chhole
, mix well & finish cooking on low heat till rice is done. Serve
as a rice dish.
SAAG-CHHOLE : Combine 1 can of CHOTIWALA Chhole with 1 can
of CHOTIWALA Saag. Simmer 5 min & serve. If CHOTIWALA Saag is not
on hand, combine Chhole with 10 oz package of frozen chopped
spinach & simmer for 10 min.
SAMBAR *low fat / high fiber* : Yellow Lentils (toor
dal) in a masterpiece soup/entree from south India, made with
fresh vegetables like eggplant, bell peppers, onions, carrots,
etc.. Add 1/2 can of water to CHOTIWALA SAMBAR concentrate, heat &
server with rice. Add a full can of water to serve as a soup, or
try the foloowing recipes:
VEGETABLE SOUP WITH LENTILS : In a sauce pan, saute 1 med
chopped onion using 2 TBS vegetable oil, till the onion is just
turning translucent. Add 1 cup chopped celery, 2 cups diced mixed
vegetables of your choice (carrot, turnip, potato, lima beans,
bell peppers, eggplant, etc.), & 1 tomato diced into 1/2" pieces.
Add 4 cups water & bring to a boil, reduce heat & simmer for 10
min. Add contents of 1 can of CHOTIWALA Sambar , simmer another 5
min & check that vegetables are done. Top with chopped coriander
leaves, if available.
POTATOES IN SPICY BEAN SAUCE : Dice 2 medium peeled
potatoes, chop 1 med onion & 2 cloves garlic. Saute in 1 TBS oil
in a sauce pan till onions are transparent, about 5 min on med
heat. Add 1 can of CHOTIWALA Sambar and 1/2 can of water. Bring to
a boil and simmer till the potatoes are soft, about 15 min.
KARHI : A unique soup/entree made with fresh buttermilk,
chickpea flour & potato dumplings, it uses very exotic spices:
onion seeds & hing--one of the most fragrant spices, unique to
India. For variation, add 1/2 cup sauteed mixed vegetables and 1/3
can of water to CHOTIWALA Karhi. Serve with rice or pasta. Add 1/3
can water to CHOTIWALA Karhi to serve as a soup.
Pasta sauce: Just heat the karhi and serve over your
favorite pasta. The potato dumplings make a very nice substitute
for meat balls.
DAL *low fat* : Dal, the principle source of protein in
Indian style food, is a generic Hindi name for soup-like entrees
made with various lentils, beans, & peas. This home style Dal is
made with Urad (a small black bean), Rajma (a large red bean),
pure ghee (clarified butter), onion & spices. It is also known as
BURRITO with DAL : Heat contents of 1 can CHOTIWALA Dal on
low heat or in microwave. Generously fill flour tortillas or
Indian CHAPATI, if available, with Dal, without adding water. Top
with shredded cheese, chopped onions & some hot salsa, to your
DHANSAK (Beans with vegetables): Stir fry 2 cups mixed
vegetables (greens, peppers, carrot, cabbage, cauliflower, etc.)
with 1 TBS oil or ghee, on high heat for 5 min. Remove from heat &
add 1 can CHOTIWALA Dal & 1-1/2 can water. Mix well & bring to
boil. Reduce heat & simmer for 10 min, till vegetables are well
blended with beans.
DAL as a BEAN SOUP: combine one can of CHOTIWALA Dal
contents with one can of water, heat and serve.
SAAG *low fat* : The natural flavors of mustard greens &
spinach, beautifully enhanced with onions and lemon juice. No
spices are used, yet there is the warmth of ginger & hot peppers
and, a bright green color.
MATAR-PANEER : Peas & fresh cheese cubes in a spicy
sauce. Among the highest protein vegetarian dishes of India, this
naturally wholesome dish is served as a side vegetable or as a
main meal with rice & breads.
ALOO-MATAR (Potato-Pea curry) : Peel 2 med potatoes & dice
them along with a small onion & tomato--all into 1/2" cubes. Fry
in a pan with 1 TBS ghee or oil, till the onions are translucent.
Add 2 cups water & cook till potatoes are nearly done, about 15
min. Add the contents of 1 can CHOTIWALA Matar- Paneer and simmer
10 more min. Green Pasta Sauce: CHOTIWALA Saag by itself makes an
excellent pasta sauce. Add tomato wedges and simmer for 10 min.
for a beautiful variation. Likewise, fresh, sliced mushrooms simm
ered with Saag will be nice on pasta.
Soup Base: Make a variety of soups with these greens. 1.
Boil 2 cups water and add ½ cup soup pasta, boil till pasta is
nearly done, then add I can of saag, and simmer till pasta is
done. 2. saute 1/4 lb of lamb or beef, ground or in small cubes,
with onion and garlic to your taste, drain excess fat, add a can
of saag and bring to boil adjust water and salt. 3. Add one can of
saag to 2 cups of any broth that you like, and simmer for a few
min. 4. combine one can saag with one can water and a 10 oz can of
tomato sauce and simmer a few minutes.
RICE BASMATI SUPREME : BASMATI literally translated as
the Queen (mati) of fragrance (bas), is a very special, imported
rice grown in the foothills of the Himalayan mountains of India.
While being cooked, it will fill your kitchen with a heavenly
aroma, quite unique to Basmati. Each grain is very long, up to 1/2
when cooked, and stays separate. CHOTIWALA Basmati Supreme comes
with directions and recipes for various rice dishes, including
dessert. Basmati rice is much more....aromatic and delicious,
provided you get real Basmati.
CHOTIWALA BASMATI RICE RECIPES : All recipes given here
are for 1 cup Jyoti Basmati Rice, serving 4. For best results,
pick over, wash & soak Basmati rice for 5 mins. For all recipes,
after adding water, bring to boil & then reduce heat to very low,
and simmer with pot loosely covered till rice is done.
BOILED BASMATI RICE, PLAIN : Combine rice, 2 cups water,
butter & salt to taste. Bring to boil & simmer, loosely covered
YELLOW RICE PULAO WITH CUMIN : 2 med potatoes peeled &
diced, 1/2 cup frozen green peas, 2 TBS butter or vegetable oil, 1
tsp cumin seed, 1/2 tsp turmeric, 1 tsp salt. Fry cumin seed in
hot oil or butter in a saucepan, till the seeds get dark & swell.
Add turmeric, rice & vegetables, & mix well. Add salt & 2 cups of
water & cook...Peas may be substituted with chopped spinach,
carrots, cauliflower or other vegetables of your choice or all
SAFFRON RICE : Substitute 1/4 tsp Crushed saffron for the
turmeric in the above recipe, for a different aroma. KHICHARI
(Rice & Dal): 1/2 cup dal (lentils) of your choice (mung
beans, red lentils, toor dal, urad dal, etc.), 2 TBS butter or
oil, 1 tsp turmeric, 1 small onion chopped, 1-1/2 tsp or to taste
salt, 3 cups water. Cook lentils or dal in one cup water, covered,
till the lentils are softened & most water is absorbed (different
dals take different times). Add rice, turmeric, salt & 2 cups
water. Cook. Fry onion slices in oil or butter till well browned,
combine with cooked Khichari. Serve with plain yogurt &
KHEER (Rice Pudding) : "ONLY TWO (2) TABLESPOONS OF RICE",
4 cups whole milk, 4 crushed cardamom pods (1/4 tsp crushed
saffron is an excellent variation), 1/4 cup chopped almonds or
pistachio nuts, 2 TBS sugar, 1 TBS rose water optional. Bring milk
to boil in a heavy pot & add the soaked, drained rice. Simmer
uncovered, with frequent mixing, for 60-90 min, till milk is
reduced to about half. Add the cardamom or saffron & the nuts, &
simmer another 10 min. Add sugar, mix well & cool. Add rose water
& chill. Can also serve warm.