The humble BLACK chickpea, (available to buy in our café) a super stable ingredient. Busting with lots of vitamins and minerals, it has a delicious nutty, creamy flavour.
I tend to soak them overnight in clean water and cook it in the pressure cooker the next day. Here’s a quick recipe. (if using a pressure cooker, follow the manufactures instructions and settings).
250g black chickpeas washed and soaked overnight.
1 large onion finely chopped.
2 large fresh tomatoes finely chopped.
1 tbsp finely chopped garlic/paste.
1 tbsp finely chopped ginger/paste.
½ tsp turmeric.
1/2tsp coriander powder
1 1/2tsp cumin seeds.
2 bay leaves.
1 tsp garam masala.
3 tbsp oil/ghee.
2 cups of water.
1 large hand full of freshly chopped coriander.
Start by heating a heavy based pan with the oil, when ready add the cumin seeds and bay leaf, cook for a few seconds just until they start to splatter on a medium heat.
Add onions, garlic and ginger. Cook for a couple of minutes on a low heat until they become translucent and start to turn slightly brown.
Add tomatoes, cook for a further couple of minutes with the lid on. Once the tomatoes have softened and the oil has come to the surface, add the turmeric and coriander powder. Give it a good mix and cook on a low flame for about 1-2 minutes with the lid on.
Add the chickpeas, salt to taste and water. Bring to the boil then quickly turn down the heat to a light simmer. If you find Cook with the lid on until the chickpeas are completely cooked. If you find the liquid is evaporating too quickly, add some more hot water and turn the heat down lower.
Once the chickpeas have completely cooked through, add the garam masala and fresh coriander, give one last mix and leave it to rest for a couple of minutes before serving.
Yorkshire puddings is a must on our plates. It’s been a competition of who can make the best one for years! After a lot of failures and success, research and attempts. I have officially hung up my oven gloves, mixed my last batter and shook my last jar….. enjoy my finale in picture form😘
us when your outside. 0866634053
Paratha (indian, fluffy, definitely comforting & moorish flat bread x2), or chickpea pancakes which is made with gluten free ingredients, filled with
Slow cooked Indian Pulled Lamb -12
Homemade Paneer – 10
Breakfast, with bacon, tomato, Indian spiced potato cake & poached eggs – 12
Chicken Kebab – 12
Mushroom, Potato & Pea Curry – 12
Aubergine, Potato & Pea Curry -12
All topped with garlic pan fried potatoes, special Sauce & Dips
Add a bowl of Dhal – 3
All in-One Curry & Rice Pots:
Lamb curry cooked with a sauce – 12
Chicken curry with a tomato & creme fraiche sauce and peppers- 12
Dhal , tempered with spices, garlic & ginger – 10
Home made Panner cooked in a red sauce with peppers and onions -10
Mushroom Potato & Pea – 10
Aubergine, Potato & Pea – 10
All topped with garlic pan fried potatoes & Dips
Vegi, Vegan & Meat option Available, filled with addition rice, cheese and special sauce & Dips 12
Made with gluten free ingredents, without frying and loaded with fresh veg. I could talk about how delious and light it is, with a tangy Tamrind and yogurt sauce, but I wont….
Are you sure you want to do this, they said. Shared dinning experence on Valentines day….. Im happy to say it was a huge sucess! we had singles, couples and friends turn up. Our cafe is a place were the community get together, enjoys good food, atmosphere and good food.
Oh what a night!
In our indian cafe you will find………an ooowwweee goooee cheese, pepper, fresh coriander and chilli melt…….oh and with a pinch of our secret mix and selection of Indian dips 😉
Bringing the tastes of India to Ireland, Sukhi’s India is an authentic Indian café with traditional and modern dishes, some from Punjab India, and some Irish staples with a Indian twist!
Already well established in Wicklow Town with her wonderful varety of cooking ingredients, Sukhi invites you to join her on her latest culinary journey as Sukhi’s India fills the town with the tastes and smells of the East.
If you like what we do, please click on the link to send us to the food oscars 🤗
Wicklow Woman Autumn Winter 2019
— Read on online.anyflip.com/ymuj/qmdx/mobile/index.html
Our winter warmer, healthy fish curry
Turmeric….. this ingredient seems to be everywhere at the moment. Mum use to make us turmeric milk when we were unwell, it’s been a firm favourite in our family for generations. This is how mum use to make it and how I make it now. Grab a small milk pan and a really tiny amount of butter, melt the butter, add a tiny amount of turmeric and give it a quick mix. The turmeric will quickly turn dark brown, that’s when you add the milk, or milk substitute. Mix and warm slightly, take of the heat, add a small amount of honey and drink.
This method was used as there were no fridges, you would make it when needed.
If we look at the health properties of turmeric, there are loads of reasons for why we should use it in to our diet. Indian food nearly always has turmeric in it, so if were not drinking it were definitely cooking with it!
I found a really good video on YouTube by Dr Kahalsa. This video is well worth a view, she shows you how to make a Turmeric paste and keep it in the fridge and use it every day. The key with using spices in this form is not to over do it, for example don’t use two teaspoons instead of one because you think it will work better or faster. Our body can only process and coupe with spices in moderation, it is important not to under estimate their power.
This month is all about our two new drinks and everything they have to offer. I love the taste of chai and when I saw it on the menu board in the local coffee shop, I was super excited and very quickly disappointed. The chai was a flavouring in a pump of sweetened syrup, tasted okay but a million miles away from what we had at home.
Khara, well that’s a family treasure and we’ve been so lucky to have it in our family for generations. It comes from a time were doctors weren’t readily available, so families relied on blending spices that worked in harmony with each other and created fabulous results. Mother Natures helping hand.
Tradition is good, especially when it offers so much wisdom and well being.
We have always been a family of baking, my daughter loves making cookies, cupcakes and the occasional chocolate brownie. When we didn’t have any homemade goodies, we would buy them in our weekly shopping. This year is all about making small achievable changes, so now, if we don’t make it, we don’t eat it, unless were out for dinner.
We started with a baking box and now have a baking cabinet, completely dedicated to all things baking and desserts. slowly, slowly we have built up quite a collection of ingredients and equipment.
We now plan our sweet treats for the week and have a better idea of how much sugar we are in taking. We chop and change our recipes and adapt them to our taste.
Adopting this type of life style does require more organisation and planning. but it is so worth it. The rewards far outweigh the convenience of easy shopping. I have a weekly meal planer on the fridge with an extra section it for sweet treats.
Two successful months of making and keeping small changes and I must be honest, it feels good and we save money!
Growing up mum use to add masala to most things, my friends use to love it! and their parents too. A throw back to my child hood with curried beans on toast, the recipe is simple. Begin by frying a small finely chopped onion, with one clove of garlic and a handsome amount of fresh chilli in some butter or Spray. When the onions start going slightly brown, its time to add a pinch of tumeric powder and a large pinch of Sukhis India Masala. Cook on a low heat for a few seconds, stirring all the time. Add one tin of baked beans and season with salt, keep stirring until piping hot and serve.
how to serve? well you could have a big bowl of this on its own or you could put it on some buttered toast. Me…..I like it both ways!
Give it a go… spice up you beans!