Kishmish wale Choley

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Just a few months to go and my baby would be all of three years old. 3 years a.k.a 36 months.  The baby that I swaddled to bed in a warm, cozy blanket is stretching his arms and breaking his shell. Till yesterday he fit easily into my arms and sometimes on my shoulder. Now he just jumps down and runs on his own. Yes, my baby is growing. 
 

You know it when they do not need their onesies and the overalls.You know it when the pair of pants you bought last month fits just above the ankles, the shoes get tighter, when its time to get the undershirts and time to say goodbye to the diapers. Their babbles slowly start turning into legible speech They start having their own opinions, their own voice and tastes. Slowly you realize that you would be better off asking them what they want for dinner or for that matter give them the choice.Your evenings get all the more busy, more noisy and perhaps more demanding. 

I often find myself browsing through the pictures on my laptop almost every other day. Wishing I had taken more pictures when he crawled, or may be a few more videos when he uttered those first few words.

Onto the recipe in this post. Its a somewhat sweet and spicy chickpea curry. Chickpea is an-all time favorite for and we can never have enough of them. The recipe uses a handful of golden raisins that provide a sweet-tart flavor to the curry. Try it if you like your curries on the sweet and sour kind.

Kishmish Wale Choley

(Adapted from 660 Curries by Raghavan Iyer)

For onion-raisin mixture :

1 medium onion sliced ( reserve 1/4 of the onions)

2-3 green chillies

handful of golden raisins

2 cloves of garlic

1 tbsp ginger grated

2C boiling water

2C pressure cooked chickpeas or canned chickpeas

1 tsp cumin

2 tsp coriander powder

2 tsp cumin powder

salt to taste

oil as required

1.  Soak the raisins in boiling water for 20-30min until they are plump.
2.  In a food processor combine the ingredients for the onion-raisin mixture and pulse into a coarse paste.
3. Over medium heat combine the cumin and reserved 1/4 of the onions. When the onions are soft add the onion-raisin mixture. Saute till golden and till some oil separates from it. Add water a tablespoon at a time if the mixture dries up so as not burn the mixture. Around 7-8min
4. Add the cooked chickpeas and water to loosen the curry. Season with salt, cumin powder and coriander powder. Add you favorite garam masala if you like. I did not add any.
5. Taste and adjust seasoning. Serve with fresh rotis or with some crusty bread.