Chickpea Salad

Chickpea Salad

From   Cook Smart

Prep: 9 hours

Cook: 10 minutes

Method: Easy

Course: Salad

Type: South Indian

This salad is wholesome and can make a complete meal

Ingredients

  • Chickpeas (kabuli chane), soaked overnight and boiled with salt 1 cup
  • Large green capsicum 1
  • Olive oil 2 tbsps
  • Garlic 10 cloves
  • Cherry tomatoes 20 to 30
  • Salt to taste
  • Green olives, sliced 3 tbsps
  • Fresh basil leaves 15 to 20
  • Black peppercorns, crushed ½ tsp
  • Red chillies, crushed ½ tsp
  • Extra virgin olive oil 2 tbsps

Methods

  • Quarter the capsicum, remove seeds and the pith.
  • Heat 2 tbsps olive oil in a non-stick grill pan. Lightly crush the garlic cloves and add to the grill pan.
  • Add green capsicum and cherry tomatoes and grill. Turn them over so that they get grilled evenly all around. Sprinkle some salt.
  • Take the chickpeas in a mixing bowl and add green olives.
  • Take the grill pan off the heat. Cut the green capsicum into small pieces and add to the chickpea mixture.
  • Chop the basil leaves and add to the chickpeas. Add salt, crushed black peppercorns, crushed red chillies, extra virgin olive oil and the grilled tomatoes and garlic cloves.
  • Add some of the mixture in the grill pan, stir to absorb all the flavours left behind by the grilled vegetables and add to the bowl. Add everything together well.
  • Transfer into a serving bowl and serve.
Pineapple Muffins

Pineapple Muffins

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Salad

Type: South Indian

Key Ingredients:

  • Canned pineapple slices
  • Refined flour
  • Sugar
  • Egg
  • Butter
  • Milk
  • Cinnamon powder
  • Packed brown sugar

Pineapple flavoured muffins – yummy yummy

Ingredients

  • Pineapple slices 1 can
  • Refined flour 2½ cups
  • Baking powder 1 tsp
  • Salt ½ tsp
  • Sugar ½ cup
  • Egg 1
  • Melted butter ½ cup
  • Milk ¾ cup
  • Cinnamon powder ¼ tsp
  • Packed brown sugar ⅓ cup

Methods

  • Preheat the oven to 375º F / 180º C. Grease the muffin moulds and dust them with a little dry flour or line them with paper liners.
  • Take refined flour, baking powder, salt and sugar in a mixing bowl and mix well.
  • Drain the pineapple slices and reserve ¼ cup juice. Crush the slices.
  • Prepare a well in the middle of the dry ingredients, add egg and the reserved pineapple juice, ¼ cup melted butter and milk and mix well.
  • To make topping, take ½ cup flour in another bowl, add cinnamon powder, remaining melted butter and brown sugar and mix prepare the garnishing.
  • Pour the batter into the prepared muffin moulds till ½ full and put some crushed pineapple on top. Sprinkle the topping mixture on top.
  • Keep the muffin moulds in the preheated oven and bake for ½ hour. Prick a toothpick into the muffins, if it comes out clean the muffins are done.
  • Arrange them on a serving platter and serve.