Channa Masala (Spiced Chickpeas in Tomato Sauce)

1 cup Chickpeas, soaked overnight
1 tsp turmeric
1 tea bag
1 bay leaf
1 Tbsp ghee
1 tsp caraway seeds
2 tsp Cumin-coriander powder (or 1 tsp each ground cumin and ground coriander)
1 tsp chilli powder
1 red onion
2 tomatoes, chopped finely
2 tbsp Tomato puree
2 tsp ginger-garlic paste 
1-2 tbsp tamarind paste (or 2 tsp lime juice, 1-1/2 tsp molasses, 1 tsp sugar) 
Salt and pepper to taste

In a large pot, add 6 cups water, chickpeas, turmeric, bay leaf, and tea bag. Bring to a boil and cook for an hour.

Meanwhile, heat a skillet over medium heat. Melt ghee and add caraway seeds and the spices and saute for 30-40 seconds. Add the onions and then ginger-garlic paste and saute until the onion is translucent. 

Add the chopped tomatoes, tomato puree, and tamarind paste and cook till the tomato is soft.

Remove the tea bag and bay leaf from the chickpeas and drain, reserving the liquid. Add the chickpeas to the tomato sauce and add 1 c of the reserved liquid. Bring it to a boil. Reduce heat to low and simmer until the mixture thickens up.

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Simple Applesauce

This recipe filled a 4-cup jar to the brim and I still had some leftover. Probably close to 5 cups total. You can scale it down for less, but I had a bunch of apples to use up faster than I would eat them. I used McIntosh apples because that’s what I had, but any apple or combination of apples will work.

12 or 13 small apples, washed, peeled, cored, and chopped
1 cup water
3 Tbsp lemon juice
1/4 cup brown sugar (optional)
1/4 white sugar (optional)
cinnamon or cassia to taste (optional; I used three 3-inch sticks)

Place all ingredients in a saucepan or stock pot. Cover and bring to a boil. Stir, reduce heat to a simmer and cook until the apples are tender – about 30 minutes – stirring occasionally. Remove from heat and remove the cinnamon sticks, if you used them. Mash the apples with a potato masher or hand mixer for chunky applesauce, or run it through a food processor/blender for smooth applesauce. Put the applesauce in an airtight container and refrigerate until cool.