Chana Masala Recipe

End of summer Recipe from Perfect Pans

It's been a while since Perfect Pans did a Blog posting as our summer was very busy with several shows. We want to thank everyone who came out to see us and to let you know that our Autumn and Winter show schedule is just as busy and exciting!
 
To see if we will be doing our demonstrations at an exhibition near you, check out our show calendar located here :
PERFECT PANS SHOW SCHEDULE
  
 
We were in the mood for Indian Cuisine tonight so we went for making Chana Masala, a classic Indian dish of chickpeas slow-simmered with onions, tomatoes and spices. Adapted from a recipe by Madhur Jaffrey, this is delicately spiced bright orange Chana Masala is delicious topped with cooling yogurt or Cumin Seed Crème Fraîche. This recipe requires many different ingredients most which can be purchased at your local supermarket, but to make it authentic you may need to try your local Indian food store.
 
We will be having  it over white rice and with some Coriander Naan on the side.

Yum Yum, hope you enjoy!

Chana Masala
Serves 8

1 tbsp vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 tsp grated fresh ginger
1 fresh hot green chili pepper, minced
1 tbsp ground coriander
2 tsp ground cumin
1 tbsp amchoor powder (if you can't find this you can use extra lemon juice)
1/2 tsp ground cayenne pepper
1 tsp ground turmeric
2 tsp cumin seeds, roasted and ground
2 tsp paprika
1 tsp garam masala
15-ounce can whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 15-oz cans chickpeas, drained and rinsed
1/2 tsp salt
1/2 lemon, juiced
6-8 kari leaves for garnish (optional)

Heat the oil in a Crafond or Perfect Pans Sauté (we recommend 28 cm or even 32 cm depending on how many you are feeding.)

 
Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala.
 
Cook the onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
 
Cover and keep on low heat until ready to serve with a garnish of fresh kari leaves.

Toasted Cumin Seed Crème Fraîche
Makes 1 cup

1 tbsp cumin seeds
1 cup Greek yogurt or crème fraîche
Salt and freshly ground black pepper


Place the cumin in a small frying pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the yogurt and season with salt and pepper, to taste.

 

 

Sweet potato Extravaganza!

We have been looking for yummy alternatives to eating starchy potatoes and I think we have found our favourite! Sweet potatoes! Not only are they sweet, yummy and versatile, but they contain MANY vitamins, like Iron, B6 vitamin C, Vitamin D, potassium and magnesium.  Check out two recipes we have tried recently and LOVE. 

Sweet Potato Dauphinoise 

Ingredients

3 Tbsp. butter

500g sweet potatoes (orange fleshed)

500g Maris Piper potatoes

200 g half and half cream, more if needed

1 clove garlic, minced

1 tsp. sea salt

2 tsp. fresh thyme

black pepper to taste

Fresh grating of nutmeg

Instructions

Preheat oven to 180 Celsius . 

Pre oil with Sunflower or Rapeseed oil your Twin Handled Casserole Pan 

Wash, peel and slice potatoes. Layer potatoes into the pan alternating sweet and baking potatoes.

In a Sauce Pan add the rest of the ingredients and bring up to a boil. 

Pour over the potatoes. 

Dot the top with the remaining butter. Cover with lid and bake for 40 min.

Remove the lid and if the potatoes are dry add a small amount of cream drizzled on top if necessary. 

Continue to bake uncovered for 25 min. Cool slightly and serve.

Sweet Potato Orzo with Scallops

3 Tbsp butter

2 medium sweet potato, peeled and cut into 1/2-inch dice

43G finely chopped shallot

2 cloves garlic, minced

250g Orzo

1 Tsp chopped fresh thyme

salt and pepper

32G shredded Parmesan cheese

500G pound sea scallops, muscle removed

1 Tbsp butter

2 Tbsp finely chopped shallot

1 garlic clove, minced

32G cup dry white wine

43G cup heavy cream

2 Tbsp chopped  toasted pecans

1 Tbsp chopped parsley

Bring a Perfect Pot of salted water to boil and cook the orzo until al dente. 

Reserve 100 mL cooking water and drain.

While orzo is cooking, melt 3 Tbsp of butter in a Braise Pan or over medium heat. 

Add sweet potato and cook 4 minutes, stirring occasionally. 

Add shallot and cook 2 to 3 minutes, until shallot is golden brown. 

Add garlic and thyme and cook until sweet potato is completely tender, about 2 more minutes. 

Season with salt and pepper to taste.

Stir cooked orzo, parmesan cheese, and reserved water into Saute Pan. Place lid on and keep warm.

Pat scallops dry and season with salt and pepper. 

Melt 1 Tbsp butter in a Saute Pan over medium heat. 

Add scallops and cook until browned on both sides and barely cooked through, approximately 1 1/2 minutes per side. 

Transfer to a plate.

Stir shallot and garlic into the remaining liquid in the skillet and add wine. Bring to a boil stirring constantly.

To serve, portion the orzo on 4 plates and top with scallops and sauce. Sprinkle with pecans and parsley.

RECIPE COMPETITION

COMPETITION TIME EVERYONE!

Claim your chance to receive a FREE, Castey 30cm Saute Pan! 

To enter, please email katrina@perfectpans.com favorite recipe, including Ingredients used, Method, and 3 photos showing the cooking stages and final dish. No nutritional info needed, just the basics and we can tweak any photos or verbiage if needed. The winners recipe will be featured on our blog, as well as on perfectpans.com.
 




 *The Castey 30cm Saute Pan is suitable for both Induction and Non-induction hobs. This competition will end July 31st and the winner will be announced on Facebook. Please send your name, address, telephone number, and email address along with your recipe.  
 

 GOOD LUCK EVERYONE AND WE LOOK FORWARD TO SEEING WHAT YOU SHARE!