Hina’s World: Recipe: Spicy Chick Peas (Cholay)


Chick-Peas Curry


1-2 cans of chick peas, drained

1 tsp salt

1 tsp red chili powder

1/2 tsp garlic ginger paste

1/4 tsp tumeric

1/4 tsp cumin powder

1/4 tsp coriander powder

1/8 tsp cinnamon powder.

1 onion, diced

1 tomato chopped

1-2 green chilies, cut

some fresh cilantro.

2 Tbsp oil

3 Tbsp tomato sauce

1 Tbsp tamarind


1.  In a large pot, add oil, on medium heat, add onions, and green chilies, and tomatoes, and stir until onions are starting to brown.

2.  Add rest of spices, and tomato sauce, add the chick peas and cook on medium-low heat.

3.  Add cilantro on top, and if you want you can cook some cubed potatoes ahead of time and add this to it.  You can add tamarind to this at this point, and even lemon juice…just 1 Tbsp of it.

Hina’s World: Recipe: Beef Haleem




This one I used a quick and easy version from the shan package, but I ended up adding my own spices to it, Himalayan pink salt and red chili powder and lemon juice, then at the end as I was waiting for the soup to thicken in my slow cooker, then more water to thin it out so it’s not as thick.    And kept stirring it.  It took probably 45 minutes to make, as before that I was  baking the beef meatballs then added it to the pot with everything else, and then blended it with a hand blender.        In the end you can     Yes you can usually add yogurt to this, but I wanted a quick version of this and this was it.     decorate it with chopped cilantro and more fried onions.        I must admit I had 2 bowls of this, and I know my kids also did as well.     My mom just walked in and also had 2 bowls of this.      She recommended I should add yogurt to it which I usually do, but it can also go without too.

What are the versions you had?