Friday, October 24, 2008

Epcot Food and Wine Festival and Desi Chana nu Shaak

by Priyanka posted at 12:47 PM 3 comments

Life has taken a turn these days- gotten pretty hectic. My new internship requires burning the midnight oil and working hospital shifts during weekends too. So blogging and blog-hopping has become sporadic. Before i get bogged down by work- wanted to do two things- Remind all you food lovers out there about Epcot's International Food and Wine Festival and send off one of our favorite dishes off to the witty Sra at When My Food Came Alive for the My Legumes Love Affair. This event is the brainchild of Susan from The Well-seasoned Cook.

As i have mentioned in one of my earlier posts, Epcot- Disney's park is hosting its annual Food and Wine Festival. It ends on November 9th. For those visiting or living in Florida- do not miss this oportunity. Its one of its kind. Here are some pics from our recent visit.

Belly dancing at the Moroccon Pavilion

Food and Wine Booth at France

Cream roll from the French Pastry shop- one of its kind
Do not miss the delicacies there

Who wants to meet Alice in Wonderland?
At the British Pavilion

Or the Chipmunks?

Victoria Wine Walkabout

Do not miss out on the Pomegranate Kir at the French Pavilion
(or for that matter, the Sangrias at the Moroccan pavilion, or Sake at the Japanese Pavilion)

Guava and coconut roll at the Puerto Rico Counter

Coming to the recipe for Desi Chana nu Shaak....healthy, quick and easy to make- its one of our all-time favorites.


Serves 4
2 cups desi chana (soaked for 2-4 hours)
3 tbsp coconut
1 tbsp jaggery
1/2 to 1 tsp chili powder
2 small roma tomatoes-finely chopped (optional- substitute with lime/lemon juice)
1 inch ginger
2 small cloves garlic
4-5 green chilies
1/2 tsp garam masala
Salt to taste

For tempering
2 tbsp oil
1 tsp mustard seeds
1/3 tsp turmeric powder
1/4th tsp asafoetida

1. Add salt to the soaked chana and boil for 3 whistles.
2. Drain the water and set aside.
3. Make a paste of the ginger, garlic and green chilies
4. Heat oil, add the mustard seeds and when they pop, add the turmeric, asafoetida and ginger-garlic-chili paste.
5. Saute for a minute and add the boiled chana.
6.Add 1/2 cup water and cook for 10 minutes. (if adding tomatoes, add now)
7. Add chili powder, garam masala, coconut and cilantro.
8. Cook for 10 more minutes. add lime juice and serve hot with chapati.

Comments 3 comments
Usha said...

This chana dish looks yum...looks like you had a good time at the Epcot festival...

sowmya said...

nice pictures..lovely post..

Ramya Vijaykumar said...

tint of jaggery to channa thats inspiring and simple and healthy as you did mention... Happy diwali to you and your family....

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