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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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chickpea curry
Last night, I made a quick (see below) chickpea curry as dinner for a
friend. It's kind of a pan-Indian polyglot of a dish, but it sure is tasty with some brown basmati. 1-2 Tbsp oil (I used grapeseed) 1/2 tsp cumin 1/2 tsp coriander seed 1 clove 1 small cardamom pod a small piece of cinnamon a bay leaf pinch of turmeric (opt) 1/2 cup diced onions a little ginger and/or garlic paste (opt) 1/2 tsp tamarind concentrate 3 Tbsp hot water 1 can chickpeas, rinsed and drained salt to taste ground red chili to taste Heat the oil. Grind up the whole dry spices, except for the bay leaf, and add them (with the bay leaf) to the oil. Once they start to smell roasted and nice, add the onions, and stir well to distribute the spiced oil. Stir periodically, till nice and brown. You could add garlic or ginger, or a little turmeric now, too. (I added a little ginger, sliced and mashed in a mortar and pestle.) Meanwhile, dissolve the tamarind concentrate in the hot water. Once the onions are brown, add the tamarind water and mix well. Add the chili, salt and chickpeas, and let reduce till almost dry. Add some hot water again, and let it reduce till it's coated the chickpeas somewhat. (Making this took about 20-30 minutes, including prep. Cooking the half cup of brown rice took longer than that.) Enjoy! N. |
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chickpea curry
Natarajan Krishnaswami > wrote:
> Grind up the whole dry spices, except for the bay leaf, and add them > (with the bay leaf) to the oil. I did a morning of kitchen volunteering for a charity[0] the other weekend, and one of the other people there made some potatoes roasted with ground up herbs and spices including bay leaf. The idea is you reduce the bay leaf to a powder and actually eat it, rather than leaving it whole and picking it out before you eat. I was intrigued; I'd always thought you couldn't eat bay leaves. I've not tried this yet, but I think I will. Kake [0] Not a vegetarian one, so I won't promote them here; anyone interested in knowing which one it is can drop me a mail any time though! |
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chickpea curry
On 2006-12-02, Kake L Pugh > wrote:
> I did a morning of kitchen volunteering for a charity[0] the other weekend, > and one of the other people there made some potatoes roasted with ground up > herbs and spices including bay leaf. The idea is you reduce the bay leaf to > a powder and actually eat it, rather than leaving it whole and picking it > out before you eat. I was intrigued; I'd always thought you couldn't eat > bay leaves. I've not tried this yet, but I think I will. I've always eaten the whole leaves first, so they don't make the serving too bitter *grin*. It scares some of my friends for some reason. When I make garam masala, I grind them with other spices. I think "Old Bay" seasoning in the US includes ground bay leaf. For the dish in my post, since I was grinding quickly in a mortar and pestle, I didn't want to spend a lot of effort on the tough leaf. N. |
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chickpea curry
Natarajan Krishnaswami > wrote:
> I've always eaten the whole leaves first, so they don't make the > serving too bitter *grin*. It scares some of my friends for some > reason. When I make garam masala, I grind them with other spices. I > think "Old Bay" seasoning in the US includes ground bay leaf. Garam masala! I totally forgot about that. I always put bay leaf in mine too, and yes, grind it and eat it. I think it must have been the different context that made me forget! But I do think you're crazy for eating them whole Mind you, I have a rather wimpy palate that complains when I eat overly-crusty bread, so I do have a prejudice against anything remotely "sharp". Kake |
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chickpea curry
Kake L Pugh wrote: > Natarajan Krishnaswami > wrote: > > When I make garam masala, I grind them with other spices. I > > think "Old Bay" seasoning in the US includes ground bay leaf. > > Garam masala! I totally forgot about that. Does anyone have a generic and spicy suggestion for the constituent elements that up garam masala? gil |
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