Chick pea curry

Some days I love a simple chick pea curry to go with rice. I made this for an Economy Beehoon theme potluck dinner yesterday together with fried luncheon meat. I know, Economy Beehoon stalls at home don't normally have chick pea curries but I admit, I was craving for it so chick pea curry it was! I think the adults like it. Do take note if you're using dried chick peas, it needs to be soaked overnight. Otherwise, there are canned options too.

Summary of recipe:

1. Soak 1 cup of dried chick peas overnight. It will expand to a little bit more than 2 cups.
2. Steam pre-soaked chick peas for at least 30 minutes.
3. Sauté, continue with each addition:
• Heat 1 Tbsp of oil, saute 5 chopped midsize red onions until golden brown.
• Add 3 cloves of garlic (chopped) , 1 inch of ginger (grated)
• Add 1.5 tsp of ground fennel and 1 tsp ground turmeric
• Add 1 large tomato (diced), sauté until mushy
4. Cool and blend to a paste. Add some water to blender as necessary.
5. Return to the same pan to simmer. 
6. Add the following and stir to continue simmering:
• steamed chick peas
• 1 tsp chili powder, 1/2 tsp curry powder (or 1.5 tsp of either one if you don't have the other; option to use less to make is less spicy)
• 1 tsp salt
• 1 tsp of dried parsley or 1 small bunch of fresh coriander (again, interchangeable)
• half cup water, or adjust according to desired thickness and taste

Recipe adapted from: http://www.cookingandme.com/2013/03/chana-masala-recipe-chole-masala-recipe.html

Carrot pulp muffin

After the last batch of mix fruit pulp muffins turned out tasting a little funny, I decided to stick to just one item pulp for making muffins. Today I started juicing with carrots and managed to get 1.5 cups of carrot pulp. Beautiful orange fluffy pulp!

Summary of recipe:

Preheat oven to 175 degrees Celcius.

1. In a mixing bowl, beat

    - 2 eggs

    - a little over 1/2 cup oil (exact is 5/8 of a cup)

    - 1 cup sugar

    - 1 tsp vanilla

2. Mix in

    - 1 cup flour

    - 1 tsp baking powder

    - 1 tsp baking soda

    - 1/4 tsp salt

    - 1 tsp ground cinnamon 

3. Stir in 1 1/2 cups of carrot pulp and 1/4 cup carrot juice.

4. Pour batter into new, clean plastic bag, snip off the corner and pipe into lined muffin tin. Top with walnut pieces or almond flakes. Bake for 30 mins. Makes 12.

Recipe source: http://emilyframe.blogspot.co.nz/2012/09/carrot-pulp-cake.html