Cool Beans!

05/22/2020

My Opinion

Chola is a spicy Indian chickpea vegetable. It is usually eaten with naan, but I wanted to try something different. So I decided to eat it with homemade buns. The homemade buns were tiny, and fun to make. The best memory I have of eating buns is in India with my dad. It was very soft, oily, and delicious. In India, it is very common to eat buns with any dish.

Making both these dishes was very fun. I enjoyed learning all the different spices that make Indian food taste so special. Also, the most surprising fact that I learned was that one could use milk as a yolk substitute to coat the top of the bun to make it red.

In Indian cuisine, chickpeas can be incorporated into practically every meal-as cooked and mixed chana for breakfast or a snack. According to my research, Chickpeas are good for the environment because when the plant is harvested, the plant material left in the field releases the remaining nitrogen in the plant back into the soil and acts as fertilizer for next year's crop.

Bun

1 cup whole milk, warmed to about 110°F
2 and 1/4 teaspoons yeast
2 Tablespoons granulated sugar, divided
1/4 cup unsalted butter
1 teaspoon salt
3 cups all-purpose flour or bread flour
When the dough is ready make small balls out them
Put milk on top of the balls before putting in the oven
Bake the buns at 350°F for 20 min

Fun Facts

- chickpeas were first cultivated in the Middle East a staggering 7500 years BC.

- Chickpeas are known by many different names all over the world.

- Chickpeas are an incredibly versatile ingredient to cook with.

Research Url: https://www.newscanada.com/en/chickpeas-are-a-good-source-of-protein-and-are-good-for-the-environment-92455

Chola

3 large onions (sliced thin, divided)
2 large tomatoes (chopped)
1 tablespoon ginger paste
2 tablespoons garlic paste
2 bay leaves
5 to 6 cloves
3 to 4 green cardamoms
2 teaspoons coriander powder
1/4 teaspoon turmeric powder
1/2 ounce of freshly boiled chickpeas
Salt (to taste)
Water (enough to make a gravy)
1-inch piece of ginger
2 tablespoons fresh coriander leaves (chopped fine)