You know we like to experiment right? Discovering new wines with flavors and aromas all to try! Are you ready to immerse yourself in the world of Indian cuisine?
This time we wanted to find the perfect culinary pairing to best enhance the typical characteristics of our Huakai, a still white wine from the PIWI line where tropical aromas blend with delicate vanilla notes to create an explosion of unusual, never-before-tried scents.
Here's where it comes in. Chiara Caprettini, a food blogger passionate about cooking "from around the world" who through her Nordfoodovestest blog and her recipes will surely succeed in whetting your curiosity and imagination: in each of her recipes the history and tradition of a particular area is told.
Here is the recipe!
CHOLE: CANNAMON-SPIRED CHICKpea CURRY - Vegan Dish.
Ingredients for 4 people
3 400 g cans of chickpeas, rinsed and drained
4 teaspoons sunflower oil, plus 75 ml
15 g coriander seeds
1 cinnamon stick
3-6 dehydrated red chilies
8 cloves
1 teaspoon black peppercorns
6 bay leaves
2 teaspoons cumin seeds
1 chopped onion
4 cm ginger root
1 can 400 g tomatoes
2 teaspoons salt
1 teaspoon medium red chili powder
1 teaspoon turmeric
1 teaspoon sugar
2 handfuls finely chopped fresh coriander
Preparation
Place the chickpeas in a large pot with 500 ml of hot water and boil them for about 5 minutes over high heat. Remove from the stove and set aside in their cooking water.
Heat 4 teaspoons of oil in a small skillet 30 seconds on low heat, then add the coriander seeds, cinnamon, red chilies, cloves, black peppercorns, bay leaves, and a teaspoon of cumin seeds. Fry the spices for about 5 minutes, until they brown, stirring constantly so they do not burn, then set the garam masala aside, to cool.
Heat the remaining 75 ml of oil in a large skillet for a minute over medium heat, then add the other teaspoon of cumin seeds and fry them until they begin to darken. This takes only a minute or two, so be careful not to overcook and burn them. Incorporate the chopped onion into the cumin seeds (be careful, the oil may splatter) and fry them until dark brown, stirring regularly to prevent them from sticking to the bottom and burning.
Crush the ginger with pestle and mortar (or blender) to prepare a fine pulp. Incorporate the tomatoes into the onions, followed by the ginger, salt, red chili powder, turmeric, and sugar, then increase the flame to high. Incorporate the chickpeas with their cooking water, plus 300 ml of warm water, cover the pan and cook for 5 minutes, stirring occasionally.
While the chickpeas are cooking, crush the toasted spices, which will have cooled, in a blender or with a pestle and mortar. Add them to the chickpeas, stir, then remove the pan from the heat.
Sprinkle with the chopped cilantro, then cover the pan again and let stand for about 10 minutes to allow the flavors to develop.
Reheat over medium heat.
Chiara has managed to create a dish that artfully matches our Huakai by proposing a particular PRASHAD and Chole, Indian curry of spiced chickpeas and cinnamon.: Very tasty, a mix of spices with truly spatial flavors! It is famous all over the world and throughout South Asia; it is enjoyed at different times of the day: at breakfast, as a snack or as a main dish.
Enjoyed traveling with us?
Ps. Try it and let us see your creations! We look forward to seeing you on social!
