Today, I present Spicy, Crunchy Baked Chickpeas. It is a wonderful and healthy snack that is in keeping with both the theme of the 105th Foodie Monday Blog Hop, Savoury Baked Dishes, as well as my decision to eat healthy. It also fit into my crazy work schedule.
Truth be told I was tempted to try a dozen other dishes like Calzone, Vegetarian Moussaka, Baked Pies and Casseroles. But we are bang in the middle of the festival season and we are having heavy meals almost every other day. So I decided to keep it light and so this Spicy Crunchy Baked Chickpeas.
If you are a vegetarian like me trying to up the protein quotient in your daily food intake, these crunchy-munchies are just what you are looking for! All I need to make these beauties was a load of chickpeas, a little olive oil, salt and chilli powder. That’s it. In fact, you can play around with the flavours and make a range of baked chickpeas.
What I loved about these protein-rich munchies was the crunch, which made them just the perfect anytime, guilt-free snack!
Before I move onto the recipe let me say that the Blog Hop is challenging me to think on my feet and come up with recipes above and beyond what I had planned for the blog. That is so much fun. 🙂
I am looking forward to seeing what the themes are over the next few weeks.
So here I present my Chilli Flavoured Baked Chickpeas.
How to Make Spicy, Crunchy Baked Chickpeas
Spicy, Crunchy Baked Chickpeas
These spicy, crunchy baked chickpeas are just the perfect snack; they are protein-rich, low-oil, and filling. They are in fact a weight watcher's dream and an anytime munchy.
Salt to Taste
Preparing the Chickpeas
Wash and soak the chickpeas in 4 cups water for 4 to 6 hours.
Drain the water and add 4 cups of water.
Pressure cook for 2 whistles or till the chickpeas are just cooked. They should break when pressed between fingers and not be mushy. Cook them for less time than you would for Chole.
Drain all the water.
Spread the chickpeas on a cloth kitchen towel for 10 minutes or till all the water is absorbed. If you are using a kitchen tissue, blot out all the water.
Making the Baked Chickpeas
To a large bowl, add the olive oil, chilli powder, and salt.
Add the chickpeas and mix well till the chickpeas are covered in oil and spice. There should be just enough oil to coat the chickpeas.
Spread the chickpeas on a baking tray.
Bake in 175C for about 45 to 60 minutes till the chickpeas are crunchy.
This year I was determined to bake a Traditional Christmas Cake, laden as it is with dry fruits and fed with alcohol. I was fascinated by the cake in itself and the entire process for making it. And boy, did I enjoy myself in the process. I had so many doubts and misgivings through the process but I stuck to the traditional recipe and the end result was absolutely worth it!
This recipe yields one 9″ round Christmas Cake that is laden with dry fruits and is redolent with rum and spice.
I am so enthused by how well this cake has turned out that I am thinking of making a Christmas Cake Without Alcohol and trying out other traditional Christmas recipes. 🙂
Last year, I has posted the recipe for Riskrem, a traditional creamy rice pudding that is made in Norway for Christmas.
Yesterday, on Facebook, I posted a pic of the Christmas Cake as soon as I had taken it out of the oven. I got many requests for recipes and so I have posted this recipe today. I have just begun “feeding” the cake and will update this post again.
How to Make the Perfect Traditional Christmas Cake Laden with Alcohol and Dry Fruits
The Perfect Traditional Christmas Cake
I have been wanting to make a traditional Christmas Cake loaded with dry fruits and redolent with rum and spices for a long time now. This year I finally made it and it turned out to be quite a delight!
This week I had a lot of oranges at home and I was wondering if I could cook with them. I had already bookmarked a lemon and poppy seed cake to try and on a whim decided to see if there was a similar recipe that uses Orange. Lo and behold, I found Donna Hay’s Orange and Poppy Seed Cake and set about to try it immediately.
I modified the recipe a bit because I wanted it more “orange-y” and did not want to use the glaze.
The result was a super-moist and crumbly cake that was great by itself.
If you want to raise it to another level and want it sweeter, you could also add the sugar glaze that was mentioned in Donna Hay’s original recipe.
Makes: 1 x 9″ round cake
Soaking Time: 20 Minutes
Preparation Time: 20 Minutes
Baking Time: 45 Minutes
All Purpose Flour or Maida – 2 Cups
Fresh Orange Juice – 3/4 Cup
Milk – 1/2 Cup
Poppy Seeds or Khus Khus – 1/3 Cup
Butter – 200 Gms
Eggs – 3
Sugar – 1 Cup
Baking Powder – 1.5 tsp
Finely Grated Orange Rind – 1.5 tbsp
Method to Make the Orange and Poppy Seed Cake
Ensure that the butter and eggs are at room temperature.
Preheat the oven to 160°C.
Sift together the baking powder and flour. Set aside.
Soak the Poppy Seeds:
Soak the poppy seeds in milk
Set aside for 30 minutes.
Prepare the Baking Tray:
Grease a 9″ round baking tray with some butter.
Dust lightly with flour.
Shake off the excess flour.
Prepare the Cake Batter:
Cream together the butter, sugar, and orange rind till smooth and creamy.
Add one egg at a time and beat well.
Add the poppy seeds and milk.
Add the flour + baking powder.
Add the orange juice and mix well.
Pour the mix into the greased baking pan.
Bake in a pre-heated oven for 45 to 50 minutes.
Test with a skewer.
Let the cake cool before slicing.
Do ensure that the eggs and butter are at room temperature.
The batter seems to be runny but the cake bakes perfectly. I was apprehensive too when I first saw the batter.
Let the cake cool completely before taking it our of the tray as it is super moist and will otherwise break apart.
Today, I am pleased to present a wonderful Christmas cake called the Goan Baath Cake by Sandra Gonsalves. As the name suggests, this Semolina and Coconut cake recipe is from Goa. Sandra has also made this vegetarian Eggless Goan Baath Cake and baked it without an oven.
This post also comes at the perfect time as it is my father’s 80th birthday today. 🙂
I first tasted Sandra’s wonderful food when she made delicious Bisi Bele Baath and Thair Sadam for an office potluck. When I requested Sandra for a Guest Post she agreed immediately and even tried a couple of recipes before sending me she loves from her childhood. This care is so typical of Sandra, who is one of the most generous people that I have met. Also typical of Sandra is her attention to detail, which is very evident in the recipe she has shared. 🙂
So without much ado, here is Sandra’s recipe for an Eggless Goan Baath Cake.
Thank you, Sandra!
I’m sending you a traditional Goan Christmas speciality called the Baath Cake or the Semolina Coconut Cake, with a few changes of my own. I have tried the eggless version. It’s a cake with simple ingredients and turns out quite moist, yummy and too good to stop with just a single piece. It’s a must try!
How to Make an Eggless Goan Baath Cake Without an Oven
Prep Time: 8 hours
Cooking Time: 50 mins
Total Time: 8 hours 50 mins
Semolina (rava) – 1 cup (dry roasted)
Desiccated coconut – 1 cup
Powdered Cashew nuts(coarsely) – 1/2 cup
Baking Powder – 1 tsp
Corn flour – 1 tsp
Butter (melted)- 2 tbsps
Condensed Milk-3/4 tin (Those who do not wish to use this can use milk and sugar instead)
Milk – 1/2 cup
Cardamom – 4
Almonds slivered ( Optional) – For the topping
Powdered Sugar (Optional, as condensed milk already has sugar) – For extra sweetness, depending on how sweet you want it.
Baking without oven – Prep instructions:
I have used a heavy bottom casserole to bake this cake. You can bake it in a pressure cooker as well, without the rubber gasket and the weight valve/whistle. I suggest using an old pressure cooker.
Add 2 cups of table salt into your baking dish to form the base layer. Some add sand too.
Place a separator in the form of a wire rack between the baking dish and the cake tin. Never place the cake tin directly over the sand.
Place a perforated plate over the wire rack over which the cake tin should be mounted.
Use a cake tin that fits easily into the baking dish.
Pre-heat the baking dish with the lid for 6 mins on medium high and only then place the cake tin inside. Keep the flame on low and cook until done and the toothpick comes out clean.
Method to make the cake batter:
Combine by mixing well, all the dry ingredients – Semolina, desiccated coconut, baking powder, cornflour, sugar and powdered cashewnuts.
Add melted butter, condensed milk and milk to the dry ingredients and mix gently. The mixture should be semi solid. If too dry, add more milk until you get the right consistency.
Cover the bowl with a lid and allow to ferment for 7 hours or overnight in the fridge.
After 7 hours take the batter out of the fridge and give it an hour to come to room temperature. If too dry, add some milk and mix gently until you get a semi solid consistency. Finally add ground cardamom seeds or vanilla essence for flavour.
Grease cake tin with some butter or vegetable oil.
Pour in the mixture and level it with a spatula.
Cut into pieces, if required.
Top with dry fruits of your choice or bake as is.
Those using an oven , pre heat it to 170 C and bake for 45 mins or until the skewer comes out clean.
Those not using an oven, follow the ‘Baking without oven prep instructions’ above and bake for 50 mins or until the skewer comes out clean. Do not bake for longer as the cake will turn out very dry.
The cake will appear golden in colour once done.
Allow to cool and then unmold. Slice it and serve hot or cold. Store them in an air tight container for 4 to 5 days.
As a child, my brother and I waited eagerly for the old Chachaji who would sell his wonderful baked wares door-to-door. Chachaji would have this well-worn, shiny steel trunk on his head and in this trunk were treasures like Nankhatai, Rusk, Khari, and Kadak Pav. The Chachaji had carefully customized this trunk so that it had layered steel trays in it and each layer had its own set of treasures.
Chachaji would unfailingly ring our door bell (this is if Anand and I were not already out there waiting for him) and wait for Dad to come out and place the order.
My favourites were the variety of Khari biscuits (plain, with jeera, or with sugar) and Nankhatai (plain, with jam, multi-coloured, with a dusting of crushed almonds and pistachios).
If I close my eyes, I can still visualise the fishing out his scales and carefully weighing out his wonderful baked goodies. Indeed, I can imagine the wonderful aromas wafting about!
The other day, I was waiting for my music class to start and in the bakery nearby, I saw many women pitching in to make Nankhatai. Overwhelmed with nostalgia, I made a batch this past weekend and what a treat they turned out to be.
Makes: 15 to 18
Preparation Time: 10 Minutes
Baking Time: 15 Minutes
Refined Flour or Maida – 1 Cup
Gram Flour or Besan – 1/4 Cup
Semolina or Rava – 1/4 Cup
Sugar – 1 Cup
Ghee or Butter – 1 Cup
Cold Milk – 2 or 3 tbsp (if required)
Green Cardamom or Elaichi – 4
Baking Soda – 1/4 tsp (optional)
Almonds – 2
Cashews – 2
Pistas – 2
Grease a 12″ baking tray with some ghee.
Pre-heat the oven to 180°C.
Sieve together the maida, rava, besan, and baking soda.
Roughly crush the almonds, cashews and pistas so that they break into small pieces.
Peel the cardamom.
Grind the cardamom seeds and sugar together into a fine powder.
Over low-heat, melt the ghee or butter.
Take off the heat and let ghee/butter cool to room temperature.
Add the powdered sugar and cream well.
Add the dry ingredients and knead into a smooth ball.
If the dough is powdery, add some milk (1 tsp at a time).
Divide the dough into 15 to 18 equal small lemon sized balls.
Press each ball slightly flat and press some dry fruits pieces into the centre.