Vegetable Kolhapuri

Ingredients :
1 onion, chopped
1 tomato, chopped
1 potato, boiled and chopped
1 capsicum, chopped
1 carrot, boiled and chopped
1 tbsp peas, boiled
2 tbsp oil
¼ tsp cuminseeds
¼ tsp garam masala
1 tbsp coriander chopped
Salt to taste
1 tsp lemon juice
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp tandoori powder
1 tsp red chilli powder

To be Ground together :

1 onion
½ " piece ginger
2 red chillies
3 to 4 garlic flakes
1 tomato
1 tsp sugar

Method :
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender. Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stir fry till oil separates. Add salt, garam masala, and ½ cup water.
Allow to simmer for 2-3 minutes. Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.

Chana Masala

2 15.5 ounce cans low-salt garbanzo beans

1 tsp cumin (I didn't have the cumin seeds. Recipe calls for cumin
seeds)
1 c onions
2 tsp ground corriander
1/8 tsp ground tumeric
1 tsp garam masala
1/2 tsp salt (optional)
2 tsp garlic, minced
2 tsp ginger, minced (grated finely)
1 cup water
3 tbsp tomato paste
1 15.5 ounce can tomato puree
1 tbsp lemon juice
1/4 tsp red chili powder (optional)

To prepare:

Rinse garbanzo beans in cold water and drain. In a saucepan, "fry"

cumin seeds (I skipped this step since I had powdered cumin). Add
onions, (cumin), and fry until they turn brown (translucent). Lower
heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.
Mix and cook for 30 seconds, stirring all the time. Add 1 cup water,
tomato paste, and pureed tomatoes. Mix and bring to a boil. Add
garbanzo beans, lemon juice, and red chili powder. Mix well, cover and
cook over medium heat for 15 minutes, or until garbanzo beans are soft.
Stir occasionally. If the mixture gets too dry, add a little water.
Serve garnished with green chilies, onions, tomatoes or cilantro.

I left the garnish off and ate the mixture over rice. It was an
excellent chana masala. Flavorful and slightly spicy.

Ghana Bhajee

BIG SPANISH ONION

2 CANS CHICK PEAS (put 1/2 cup liquid aside for later use)
WHOLE TOMATO OR 1/2 CUP CANNED TOM
1/2 TSP LEMON JUICE
3 CLOVES GARLIC (PRESS)
2 TBSP FINELY CHOPPED GINGER
2 TBSP CORIANDER
1/4 TSPN CAYENNE
1/4 TSPN BLACK PEPPER

DIRECTIONS

Brown Onions in water (Can be done in very small amnt of oil also)
Add ginger and garlic
Cook 2 min.
Add all spices except salt
Cook 1 min.
Add tomatoes
Cook 5 Mins
Add the liquid from the chick peas
Add 1/2 cup water and lemon juice
Cook 10 mins
Add chick peas
Cook 10 mins
Add salt to taste.

This becomes a kind of paste and can be eaten as is. Spread it on a type of Mediterranean Bread.