Chana Masala in Minty Yogurt Sauce

Ingredients:
Chana / Chickpeas - 2 cups (Soaked overnight and cooked or 2 15oz cans)
Onion - 1  finely chopped
Tomato - 2
Ginger - 1/2 piece
Garlic - 2 cloves
Mint Leaves - 1/2 cup
Cumin Seeds - 1 tsp
Bay Leaf - 2
Coriander Powder - 2 tsp
Chana Masala Powder - 2 tsp
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Yogurt - 1 cup
Salt- to taste
Oil - 2 TBSP

Method:

1. Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste.  No need to add water.
2. Heat oil in a large pan and add cumin seeds and bay leafs.  Fry for 10 seconds and add the chopped onion and saute until soft.  
3. Add coriander powder, chana masala powder and turmeric powder and chili powder.  Fry for 2 minutes.
4. Add the ground tomato paste, mix well and fry until oil separates.
5. Add the canned or cooked chana/chick peas and salt and mix well.  
6. Cook for 7-8 minutes.  Lower the heat to simmer and add yogurt.  Mix thoroughly.  If needed, add 1/4 cup of water.
7. Let it simmer for 5 minutes and remove from heat.  
8. Serve hot with rice, roti or naan.

Mango Salsa

Ingredients:
Ripe Mango - 2 cups, diced
Red Onion - 1/2 cup, finely diced
Red Pepper - 3/4 cup, finely diced
Jalapeno Pepper - 1 finely chopped
Cilantro -  2 TBSP, finely chopped
Mint - 2 TBSP, finely chopped
Juice of one lime or lemon
Salt - to taste
Chat Masala - 1/2 tsp

Method:
Combine all the ingredients in a large bowl,  refrigerate for 15 - 20 minutes and serve with tortilla chips or tacos.

This salsa is great with yogurt rice/ thayir sadam.

Ginger Ice-cream

Ingredients:
Heavy Cream - 2 cups
Whole or 2% Milk - 1 cup
Sugar - 1 cup
Ginger - 2 TBSP (very finely grated)

Method:

1. In a large saucepan, combine all the ingredients and heat it through on a low heat until the sugar dissolves.  
2. Remove from the heat and let it steep.   Strain if desired.
3. Once the mixture reaches room temperature, transfer it in a glass or plastic container and freeze over night.

Sending this to Letz Relishh hosted by Jay.

Recipe from here.