[Abewsha]

Ingredients Of Halwa Poori

2 cups semolina (sooji)
1 cup sugar
1/4 tsp yellow food color
10 almonds, boiled
20 pistachios, boiled
4 cloves
6 cardamoms
1/2 cup oil
10 raisins
For Puris
1 cup whole wheat flour
1 tsp sugar
Salt to taste
Oil as required

Method Of Halwa Poori

For Halwa

Heat oil in a pan, split the cardamoms and put them in it.
Add semolina and fry till it is cooked, take out the fried semolina in a bowl.
Heat sugar and little water in a pan to dissolve the sugar. Mix food color in this.
When everything is combined then add semolina. Add almonds, pistachios and raisins. Take out in dish and serve with hot pooris.
For Poori

Put flour, sugar, salt and 1tbsp oil in a bowl and mix well. Gradually add in little water and knead it into hard dough.
Cover the kneaded dough with soaked thin cloth for a little while.
Make small balls, pat the balls lightly with oil and roll them out.
Heat oil in a wok and fry the pooris in it. Drain on paper towel.

Chana
2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine

Directions:

1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.

2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.

3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.

Source of recipe: I don't know how authentic this is, but I whipped it up last night. It tasted great to me.

Makes: 2 to 4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes