INDIAN SPICE TRAY RECIPES

INDIAN CHICKPEAS RECIPE | ALLRECIPES

Indian Chickpeas Recipe | Allrecipes image

This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas.

Provided by Mondeep

Categories Bean and Pea Side Dishes

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, minced
½ cup onion, chopped
1 tablespoon minced fresh ginger root
⅛ teaspoon garam masala
2 teaspoons channa masala spice mix
1 large tomato, chopped
1 ½ cups water
2 (15.5 ounce) cans garbanzo beans, drained and rinsed
salt to taste

Steps:

Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Nutrition Facts : Calories 231.9 calories, CarbohydrateContent 36.9 g, FatContent 6.5 g, FiberContent 7.4 g, ProteinContent 7.9 g, SaturatedFatContent 0.9 g, SodiumContent 541.7 mg, SugarContent 1.4 g

BOURBON BALLS RECIPE - MCCORMICK

Bourbon Balls Recipe - McCormick image

A delectable Southern treat, this bite-sized dessert is made with McCormick® Pure Vanilla Extract, pecans, confectioners’ sugar and bourbon. Dip frozen balls in melted dark chocolate and top with a pecan half for a pretty presentation.

Provided by McCormick

Prep Time 45 minutes

Yield 18

Number Of Ingredients 8

Ingredients

1
1/4 cup (1/2 stick) butter at room temperature
1 package (16 oz) confectioners' sugar sifted
1 cup finely chopped toasted pecans
2 tbsps Pure Vanilla Extract
1/4 cup bourbon
3 packages (4 ounces each) semi-sweet baking chocolate
36 pecan halves (about 1/2 cup)

Steps:

Beat butter and confectioners’ sugar in large bowl with electric mixer on medium speed until mixture resembles coarse cornmeal. Stir in pecans, vanilla and bourbon. Using a 1/2-tablespoon (1/4-ounce scoop), scoop out balls. Place on parchment paper-lined tray.
Freeze 15 minutes or until firm. Roll into smooth balls. Store in freezer until ready to dip into chocolate.
Melt chocolate as directed on package. Remove 12 bourbon balls from freezer. Using a toothpick or fork, dip each ball into melted chocolate then immediately top with a pecan half. Place on parchment paper-lined tray. Freeze 5 minutes or until chocolate is firm. Repeat dipping with remaining bourbon balls. Store in airtight container in refrigerator.
Serve bourbon balls at room temperature.

Nutrition Facts : Calories 290 Calories

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
3. Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
4. Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
5. Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
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14. Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
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