Indian Chick Pea Curry (Cholay)


This is a classic North Indian recipe and tastes awesome with jeera (cumin seed) rice, chapatis or naan. Great as a vegetarian alternative at a dinner party. If you’ve ever tried this at a restaurant and liked it, I guarantee you will enjoy this recipe 100 times better!

Serves 2-4 What we need:

  • 1 cup raw or 1/2 can cooked chick peas (also called garbanzo beans)
  • 1tsp cumin seeds
  • 1tsp mustard seeds
  • 1 whole diced onion
  • 2 cloves fresh grated garlic
  • 1 tbsp fresh grated ginger
  • 1/2 can diced plum tomatoes (or 1 diced fresh tomato)
  • 2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp haldi (turmeric)
  • 1/2 tsp paprika/chilly powder
  • 1/2 tsp coriander powder
  • 1 tbsp yogurt
  • Handful of freshly chopped coriander

How we do:

  • If you are using chick peas out of a bag, soak them overnight. Cook in pressure cooker or large pot until tender( usually about 10-12 in pressure cooker). Add a little salt.
  • For the masala, in a pan heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked chick peas from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat. Add the yogurt and mix.
  • Sprinkle on the fresh coriander and you’re done.
    BALLE BALLE!

Garlic Ginger Honey Chicken


This recipe came up from a bit of experimenting. Result was tasty, juicy, chicken! Check it out:

Serves 1

What we need:
2 skinned, washed chicken thighs
2 tbsp honey
1/2 fresh squeezed lemon juice
2 peeled, grated garlic cloves
1 tbsp peeled, grated ginger
1 1/2 tsp salt
1 tsp ground pepper
2 tbsp oil

How we do:

  • Preheat over to 500*F/ 260*C
  • Place chicken in bowl. Add the honey, lemon, garlic and ginger. Mix well.
  • Add salt and pepper. Mix.
  • At this point you can refrigerate and let the chicken marinade until you want to cook it. I used it immediately but its more flavorful when you give it some time to let the herbs lock in.
  • Place chicken on baking tray.
  • Drizzle 1 tbsp of oil on top
  • After 10 minutes check, if cooked on one side, turn over and drizzle 1 tbsp of oil on other side.
  • Cook for a further 10 minutes or until chicken is golden and white on the inside..
  • BALLE BALLE! It’s done. Great served with rice, salad or potatoes.

Baked Chicken Kiev

Serves 2

What we need:

2 boneless skinned chicken breasts
1/2 cup softened butter
3 grated fresh garlic cloves
1 tsp parsley
1tsp salt
1tsp pepper
2 cups plain flour, seasoned with salt and pepper
2 eggs, beaten
2 cups of bread crumbs (I just put 4 pieces of bread in the food processor)

How we do:

  • Preheat oven to 400*f (200*c)
  • Slice each chicken breast horizontally forming a pocket.
  • Mix together the butter, parsley, salt and pepper.
  • Spoon the butter mixture into pocket of each chicken breast.
  • Dust with the seasoned flour, then place in the egg and finally cover with bread crumbs.
  • Place a baking sheet on a baking tray.
  • Place both chicken breasts on the baking tray and bake for 25-30 minutes until golden brown and the chicken is cooked all the way through.
  • BALLE BALLE!! Delicious Chicken Kievs are ready!