further changes
After dilly-dallying as a research associate in IITM for more than 2 years, I finally took the plunge and signed up for the PhD program in the area of Bio-Medical Engineering. I feel totally out of control right now. I have 2 graduate level courses, research for my phd area, an audit course in circuit analysis and finally helping out with my old project in the biotech department. This in addition to taking care of my almost 7 year old, cooking, cleaning (only when I feel like ;), Guitar lessons and working out if possible!
I had to do a complete body check up before joining the PhD program. I discovered to my utter horror, I have marginally high cholesterol (201), low HDL (40) and high LDL (136 against a limit of 120)! My sisters HDL is low too. So we are on the bandwagon of healthy cooking and regular workout now. Neither has actually started, but the intentions are very much there.
As a first I will present a multi-bean salad inspired by Smitten Kitchen .
My version:
Soak overnight:
1/3 cup black eyed-peas (karamani)
1/3 cup chickpeas
1/3 cup peanuts (does this belong to bean/nut family? )
Pressure cook until just done, NOT mushy. Drain the cooked beans, rinse with cold water and pour into salad bowl.
finely chop
1/2 bunch cilantro
1/2 bunch spring onions (green and white parts)
1 red onion
Add to the salad bowl above and mix
Finely grate Zest of 1 lemon and add it to the bowl
Squeeze 1 lemon into the salad, add a couple of glugs of olive oil, salt and pepper and mix thoroughly.
Salad is ready.
Here is the ingredient list:
1/3 cup black eyed-peas (karamani)
1/3 cup chickpeas
1/3 cup peanuts (does this belong to bean/nut family? )
1/2 bunch cilantro
1/2 bunch spring onions (green and white parts)
1 onion ( the Indian varieties are small)
1/2 lemon juice
1 lemon zest
2 glugs olive oil (more or less as you please)
Salt and Pepper
This could be done with all chickpeas, but my son has chickpea mania and I use chickpeas at least twice a week. This is my attempt at varying the bean composition in his meal. Also, he hates mushy chickpeas, so I ignored the smashing instruction.
I also left out the olives in a bid to reduce my eco-footprint. (We love olives though. We use it sparingly. Pizzas mainly)
This would be awesome in a sandwich with a little mint chutney. But we had it with rotis and a side of Cauliflower and Greens. She had hers with picked garlicky red peppers and tahini. Sounds awesome too.
This will also be my entry to Jihva for Chickpeas hosted by Sometime Foodie. Checkout her awesome cakes too! I am baking something from her blog, probably orange mousse one
I had to do a complete body check up before joining the PhD program. I discovered to my utter horror, I have marginally high cholesterol (201), low HDL (40) and high LDL (136 against a limit of 120)! My sisters HDL is low too. So we are on the bandwagon of healthy cooking and regular workout now. Neither has actually started, but the intentions are very much there.
As a first I will present a multi-bean salad inspired by Smitten Kitchen .
My version:
Soak overnight:
1/3 cup black eyed-peas (karamani)
1/3 cup chickpeas
1/3 cup peanuts (does this belong to bean/nut family? )
Pressure cook until just done, NOT mushy. Drain the cooked beans, rinse with cold water and pour into salad bowl.
finely chop
1/2 bunch cilantro
1/2 bunch spring onions (green and white parts)
1 red onion
Add to the salad bowl above and mix
Finely grate Zest of 1 lemon and add it to the bowl
Squeeze 1 lemon into the salad, add a couple of glugs of olive oil, salt and pepper and mix thoroughly.
Salad is ready.
Here is the ingredient list:
1/3 cup black eyed-peas (karamani)
1/3 cup chickpeas
1/3 cup peanuts (does this belong to bean/nut family? )
1/2 bunch cilantro
1/2 bunch spring onions (green and white parts)
1 onion ( the Indian varieties are small)
1/2 lemon juice
1 lemon zest
2 glugs olive oil (more or less as you please)
Salt and Pepper
This could be done with all chickpeas, but my son has chickpea mania and I use chickpeas at least twice a week. This is my attempt at varying the bean composition in his meal. Also, he hates mushy chickpeas, so I ignored the smashing instruction.
I also left out the olives in a bid to reduce my eco-footprint. (We love olives though. We use it sparingly. Pizzas mainly)
This would be awesome in a sandwich with a little mint chutney. But we had it with rotis and a side of Cauliflower and Greens. She had hers with picked garlicky red peppers and tahini. Sounds awesome too.
This will also be my entry to Jihva for Chickpeas hosted by Sometime Foodie. Checkout her awesome cakes too! I am baking something from her blog, probably orange mousse one
Comments
woah looks like this joshua fellow is a massive spammer. Anyhoo, thanks for sending this in to JFI Chickpea . I am really glad that im hosting JFI this time, im getting introduced a lot of bloggers.
I hope your cake experiments go well!
best, ms