Chana Kabaab Laajawaab

Chana Kabaab Laajawaab  Ingredients for Chickpea Kabaabs 2 cups chickpeas 1/2 teaspoon Jeera seeds 2 teaspoons Ginger garlic paste 1 Onion 1 teaspoon Chaat masala 1 teaspoon coriander powder Pinch of Hing or Asafetida 1 Green chili 1 tablespoon Oil 1 slice of small brown bread 1 teaspoon of maida (all purpose flour) Few springs of Coriander leaves Method Soak chickpeas overnight. Pressure cook until soft. Will require at least 4-5 whistles on medium flame. Drain out excess water. Heat oil. Add Jeera seeds. Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste. Once onions appear soft add chick peas, coriander powder and salt. Mix well. Turn off the heat. Add chaat masala and coriander leaves. All this to cool. Grind this mixture in a mixie jar without adding water. Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough. Now take the chickpea dough and  make round tikki’s. Grill in a non stick pan Ingredients for Mustard Tahini Dip 1/2 cup water 1/2 cup tahini 1/3 cup vinegar 1 small clove garlic, minced (or pressed) ½  Tbsp honey 3 Tbsp soy sauce 2 tsp dijon mustard 3 tsp toasted sesame oil 1/4 tsp sea salt (more or less) Method Whisk all ingredients together. Ingredients for Tomato Basil Soup1 onion , chopped 1 carrot , grated 1 garlic clove , crushed 1 tbsp olive oil 500gms chopped tomatoes 200ml vegetable stock 2 tbsp heavy cream a handful basil , chopped Salt & Pepper to taste MethodCook the onion, carrot,and crushed garlic in the olive oil, until softened. Add the tomatoes and vegetable stock. Simmer for 15 minutes. Add salt & pepper to taste. Whizz in a blender. Stir in the double cream and a handful chopped basil. Ingredients  for Pickled Beet, Carrot & Onion Relish 2 Beets, sliced 2 carrots sliced in the round 2 onions sliced in rings 1 jalapeno pepper sliced in rounds 2 garlic cloves – sliced Salt, ground black pepper and 1 bay leaf White vinegar MethodPlace the sliced carrots, sliced beets on the bottom of a saucepan; next place the sliced onions, jalapeno, garlic, salt, pepper and bay leaf on top. Add enough of the vinegar to just cover. Bring to a boil the reduce the heat, simmering over low heat until the vegetables are cooked (but not mushy – you want them to be a little crisp). Store in a glass container with a screw on lid. Refrigerate.