Chana Masala

 It is no secret that the last Vegetarian inspired recipe we developed was for our Santa Cruz Island Steak Seasoning, but who could turn down such a request when a friend asks us to produce a few for the blog. Yeah this time we don’t cook the Vegetarian, but it was a good friend that asked us so we had to comply. Did you know that Australia is the world’s number 4 provider of Chickpeas….hurry to the market and pick some up for this great dish!

Chana masala is a popular Vegetarian dish in Indian cuisine. The main ingredient in this fairly dry and spicy dish is the chickpea. Chickpeas are high in protein and one of the earliest cultivated vegetables on record. While this dish is found served throughout South Asia, it is particularly popular in northern India and Pakistan. This dish is often served by street vendors with a side of grilled flatbread, and is notably served with the addition of diced potato added to the recipe by the many street vendors of Karachi, Pakistan.

 

Ingredients:

1 cup dried chickpeas ( Garbanzo Beans)
1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth
1 1/2 Tablespoon Ginger, Minced
2-3 Tablespoons Ghee( Clarified Butter)
2 Onions, chopped
2 teaspoons garlic, finely minced
2 green chilies, diced
3  Tomatoes( Medium Sized), diced
2 tsp Ground Coriander Seed
1 1/2 tsp Ground Cumin Seed
1/2 tsp Turmeric Powder
1/2 teaspoon Chili Powder 
Salt To Taste
1/2 teaspoon Garam Masala

Garnish:
Finely chopped Cilantro( Coriander leaves)

Shredded Ginger 

Steps:

1. Soak Chickpeas in water overnight or for about 6 hr.
2. Cook the chickpeas with salt, teabag and enough water to cover for about 20 minutes or until soft.
3. Drain, reserving 1 cup of cooking liquid.
4.  Heat ghee and sauté onions till golden, then add garlic and chopped ginger and green chilies. Sauté for 5 minutes.
5. Add tomatoes, coriander, cumin, turmeric and chili powder and sauté over low heat until the butter separates.
6. Add chickpeas, the reserved cooking liquid, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
7. Add a pinch of garam masala and serve chana sprinkled with the remaining garam masala, coriander leaves and shredded ginger.

Butter Chicken

Ingredients:

1 Cup Plain Yogurt
2 Ounces Ground Almond Flour
1 1/2 teaspoon Chili Powder
1/4 teaspoon Crushed Bay leaves
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cinnamon
1 teaspoon Garam Masala
4 Green Cardamom pods
1 teaspoon Ginger, Minced
1 teaspoon Garlic, Minced
1 Pound Diced Tomatoes
1 1/4 teaspoon kosher Salt
2 pounds Boneless Skinless Chicken Breast , cubed
3 Ounces Unsalted Butter
1 Tablespoon Canola oil
2 medium Onions, sliced
2 tbsp fresh Cilantro, chopped
4 Tablespoons Heavy Cream

Steps:

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.
3.  Mix together the butter and oil in a large Sauté pan or Wok.
4.  Add the onions and sauté for about 3 minutes, or until slightly golden.
5.  Add the chicken mixture and stir-fry for about 7 to 10 minutes.
6. Stir in about half of the cilantro and mix well.
7.  Add the cream and bring to the boil. Stir to blend.
8.  Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

Guacamole

Guacamole

 

While originally from Mexico, Guacamole is an avocado side dish that has become very popular throughout the rest of the world due to its ability to complement an array of dishes.

The most important step in making Guacamole is to begin with ripe avocados. Avocados should give a little when pressed on the outside to show the avocado is ripe. A secret to finding great avocados is to look under the stem to decide the color of the creamy flesh within. We prefer to use the Hass Avocado for our Guacamole, but it is purely a matter of personal preference. Here’s how we make ours at Iguana Isle for our Fish Tacos, and sometimes just to eat with fresh tortilla chips.

Ingredients:

1/2  Medium White Onion, Diced

1 Beefsteak Tomato, Seeds Removed( Petals), Diced

2 Jalapenos, Seeds & Stem Removed, Minced

5 avocados, Seed Removed, Diced

1 1/2 teaspoon Santa Catalina Guacamole Seasoning

1 Lime, Juiced

1/2 bunch Fresh Cilantro

Steps:

1. Split Avocados, and remove pits then slice several times( perhaps use a butter knife to keep fingers during this step) horizontally, and then vertically across the light green flesh to create a grid pattern. Gently scoop green flesh from the skin into a large non-reactive bowl.
2. Squeeze fresh lime juice over Avocado, and throw away remaining lime.
3. Add remaining ingredients, and gently fold to incorporate evenly as you want to protect the texture of the Guacamole.
4. Serve Immediately.

Cayman Islands Style Mango Chutney

Ingredients:

3 ripe mangoes, peeled, diced
1 tbsp extra virgin olive oil
1/2 green bell pepper, diced

1/2 red bell pepper, diced
1/2 red onion, finely diced
2 tbsp brown sugar
1 tbsp dark rum
1/4 tsp ground cinnamon
2 tbsp malt vinegar
1 tbsp Caribbean style hot sauce

1 tbsp cilantro, chopped
salt and black pepper, to taste
1/4 cup golden raisins

Steps:

1. Combine the mangoes, oil, onion and  bell pepper in a small pan and sauté, stirring frequently for about 10 minutes, or until the onions are soft and translucent.
2. Add all the remaining ingredients (except the raisins) and bring to a simmer. Cook on low heat for 15 minutes then add the raisins and continue cooking for a further 30 minutes.
3. Take off the heat, add cilantro and set aside to cool.
4. Transfer to a non reactive container, and refrigerate.