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.
July 24, 2017 is the start of Shravana Masam or the month of Shravan in states like Maharashtra, Andhra Pradesh, and Karnataka which follow the Amavasyant calendar. It ends on August 23, 2017. Now begins the “favouritest” part of the year for me.
Shravan is the fifth month of the Hindu calendar and is probably its holiest. It is choc-a-bloc with festivals and auspicious occasions. It also ushers in the 4-month long festival season in India that stretches right up to Deepavali or Diwali (mid-November this year).
The intervening period is filled with all manner of festivals and holy days that give me an opportunity to indulge in all my favourite activities; perform and attend assorted poojas, dress up in lovely silk sarees, visit friends and relatives for haldi-kumkum, sing in temples on various auspicious days, attend a range of concerts, and last but not the least, enjoy a vast range of delicacies. 🙂
Read a scientific explanation of why we should fast in Shravan. Eating fish is also prohibited in Shravan, for one simple reason; fish spawn at this time of the year.
Each region in India has its own set of festivals and here are some that we observe in Andhra Pradesh (which is the state my ancestors are from) and Maharashtra (the state where I grew up and live):
Shravan Somvaram or Mondays in the month of Shravan are dedicated to Lord Shiva. Many devotees fast on these days. It is said that unmarried girls who want to get married should observe the Shravan Somvar fasts.The dates for the Shravan Somvaram Vratam in 2017 are:
July 24, 2017
July 31, 2017
August 7, 2017
August 14, 2017
August 21, 2017
Mangala Gowri Pooja is performed by married women (sumangali) on all Tuesdays in Shravan for the well-being of their husbands. Gowri (or Gauri) is also another name for Goddess Parvati, the consort of Lord Shiva.The dates for the Mangala Gowri Pooja in 2017 are:
July 25, 2017
August 1, 2017
August 8, 2017
August 15, 2017
Shravan Shukravaram or Fridays in the Month of Shravan are dedicated to Goddess Lakshmi, the goddess of prosperity. For married women in Andhra Pradesh, Karnataka, and Tamil Nadu, the most important Shravan Shukravaram is the one that falls on the Friday before the full moon (Shravana Pournami Purvasta Shukravarey). This is the day on which Varalakshmi Vratam is performed.The dates for Shravan Shukravar in 2017 are:
July 28, 2017
August 4, 2017 (Varalakshmi Vratam)
August 11, 2017
August 18, 2017
Nag Panchami is the day snakes are worshipped in many parts of the country. The date for Nag Panchami is August 7, 2017.
Shravan Paurnami or Shravan Poornima has become popular all over India as Raskha Bandhan, a festival that is essentially from North India and one that celebrates the relationship between a brother and sister.In Maharashtra, it is celebrated by the Koli community or the fisherman community as Narali Poornima. They worship Lord Varuna, the lord of the seas to bless them with a bountiful catch and protect them on rough seas.In Tamil Nadu, this day is also celebrated as Avani Avittam. The date for Raksha Bandhan, Narali Poornima, Avani Avittam is August 7, 2017.
Gokulashtami, Krishnashtami, or Sri Krishna Janmashtami is the birth of Lord Krishna; He who gave the world the Bhagwat Gita and as a child was known to steal milk, curds, and butter from all households around him. In Maharashtra, Krishna’s antics as a childare enacted by youngsters (known locally as Govindas) who go around breaking pots of milk and curd tied high above the ground by forming human pyramids.The date for Krishnashtami, Janmashtami, or Gokulashtami is August 14, 2017.
Here are a few recipes that you can make during this month.
Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served with Allam Pachadi (Andhra-Style Ginger Chutney).
This recipe for Avabaddalu, an instant Andhra Mango Mustard Pickle, is something I learnt from my cousin Padma Desaraju this past weekend, when I visited her to see her newborn granddaughter (by extension my granddaughter too :)).
Padma is a treasure trove of traditional Andhra cooking and a wonderful cook; someone who can take the simplest of ingredients and transform it into a magical dish from it. This recipe for Avabaddalu is a testament to this fact and one of the many recipes I hope she contributes to this blog.
Avabaddalu literally means “mustard-y pieces” (as you can see I am making up words as I go along) and if you love raw mango (mammidikaya/kairi) and mustard then this is THE recipe for you. All you have to do is grind together some mustard seeds, green chillies and add the paste to raw mango pieces along with some salt and asafoetida. Voila! your instant pickle is ready.
3-5Spicy Green Chillies. Pacchi MirapakayaAdjust to your level of spiciness
3-4tbspSesame Oil, Nuvvula Nune, Gingelly Oil
Salt to Taste, Uppu
Wash and dry the mango thoroughly.
Chop to small pieces and set aside.
Grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste.
Add the mustard paste and asafoetida to the mango pieces.
Add a sesame oil, if required, and mix well.
Let the Avabaddalu rest and pickle for about an hour.
To store Avabaddalu, refrigerate it!
I use sea salt/rock salt and so ground it along with the Mustard seeds. If you are using table salt, you can add it later as well.
Step-by-Step Method to Make Avabaddalu with Pictures
Choose a mango that is sour, typically dark green and firm.
Wash the mango and dry it thoroughly as moisture will spoil any pickle. I typically wipe it dry and then set it aside for 10-15 minutes.
Chop to the mango to small pieces (along with the peel) and set aside.
Using the dry grinder and grind the mustard seeds, green chillies, salt, and 3 tbsp oil together to a fine paste. Alternatively, you can just dry grind the mustard seeds with the chillies into a powder and add it along with the salt and oil to mango pieces.
Now add the finely ground mustard paste to the mango pieces. Also add the asafoetida.
Using a dry spoon, mix well till all mango pieces are well-coated with the mustard paste. Add more sesame oil, if required and if the mango pieces seem dry.
Cover and set aside the Avabaddalu to rest for about an hour. In this time, the mango pieces will release some sour flavour and absorb the mustard flavour.
The best way to enjoy Avabaddalu is to simply mix it with some hot rice!
If you want to store Avabaddalu, refrigerate it. It stays fresh for about 2 weeks.
Well, this Grated Carrot Curry is midway between a salad and a curry. I like it for its simplicity and the fact that it is so very easy to make. For me easy-to-make is a must on weekdays, as I often have to cook and leave for work!
I also love this curry because it is very light on the stomach and so is ideal on a hot summer day when you don’t want to eat too much or then when you are on a diet! 🙂
I have this Carrot Turumu Talimpu with rotis or just by itself as a salad.