So, we are now up to 19 hours per day without electricity…a radical increase from the 14 we had last week! However, this increase coincided with the arrival of the Sri Lankan President in Kathmandu. And although these two separate events would seem isolated and unrelated to an untrained observer, the result for our small domestic corner of life is ELECTRICITY!
We are luckily living in the same region as Nepal’s Prime Minister which, for whatever reason, has meant that for the last two days he needs extra power in his house during this important diplomatic visit (and you can’t tell me the man doesn’t have a generator at his house anyway…I am sure power cuts are not something he experiences regularly anyway). But we won’t complain.
We are basking in the glow of our low energy lightbulbs and computer screens, staying up to the unthinkable hour of 11pm (truly a rarity for anyone living in Nepal who is not tied to Thamel, the trendy tourist area with all the bars) to simply enjoy it! I know, I know, we have gone a little crazy, but we know what waits at the end of this tunnel – 19 hours a day with no power…can you blame us?
To celebrate our second evening of cooking by something stronger than candlelight we made one of our new favourite dishes, chana masala. A spicy tomato-based curry of chick peas. Rex made fresh roti to top off the celebration factor.
So, for those of you craving a recipe of “electric” capacity try out this simple recipe for Chana Masala, compliments of one of my favourite Indian food bloggers, Hooked on Heat. We added a bit of extra spices, garlic, ginger, and cilantro and a whole small eggplant as well to boost the veggie intake. Also used dried chick peas soaked over night and then pressure cooked till tender, but mostly because we are too cheap to buy the canned variety and not because it tastes any better.
CHANA MASALA
CHICKPEA CURRY
Prep time: 10 min | Cooking time: 20 min | Serves: 2
1 can
1 medium-sized
1 large
1-2
1 tbsp
1 tsp
1 tsp
1/4 tsp
1/4 tsp
1/2 tsp
1/2 tsp
2 tbsp |
|
chickpeas, drained
onion, finely chopped
tomato, chopped
green chillies, finely chopped
ginger-garlic paste
tomato paste
cumin seeds
red chilli powder
turmeric powder
coriander powder
cumin powder
light cooking oil
salt, to taste
water, as needed
fresh chopped coriander, as garnish
lemon wedges, as garnish |
SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.
ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.
STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.
GARNISH with fresh coriander and a sprinkle of lemon juice.