Chick Peas
Jill McQuown
may be too hot for you." No, it wasn't, it was delicious! I asked for the
recipe. She said she'd have to bring me some "Indian spice"; she said it is
a blend of several different things. It didn't taste like curry, but the
peas had a yellow caste to them. There were minced onions and garlic, too.
I wonder what sort of spices she could be bringing me?
Anyone with any chick pea recipes (other than hummus) please post them :-)
Jill
--
<^..^>
David Wright
Jill,
The yellow probably came from tumeric. I'd say your best bet for
recipes would be to do a search for "dhal," and substitute chick peas
for lentils.
David
P.S. I'm guessing your use of "caste" instead of cast was
unintentional with reference to an Indian recipe. :-)
Ktsheehy3624
<snip>
>The yellow probably came from tumeric. I'd say your best bet for
>recipes would be to do a search for "dhal," and substitute chick peas
>for lentils.
Is it "tumeric" or "turmeric"?
projectile vomit chick
"Jill McQuown" <jmcq...@bellsouth.net> wrote in message
news:42Coa.37589$N%5.3...@fe05.atl2.webusenet.com...
> Sujata asked me to taste her chick peas at work on Friday. She said,
"This
> may be too hot for you." No, it wasn't, it was delicious! I asked for
the
> recipe. She said she'd have to bring me some "Indian spice"; she said it
is
> a blend of several different things. It didn't taste like curry, but the
> peas had a yellow caste to them. There were minced onions and garlic,
too.
> I wonder what sort of spices she could be bringing me?
>
Strychnine, hopefully : )
David Wright
It is turmeric, but I'm sure you knew that.
David
Jill McQuown
news:20030420154427...@mb-m03.news.cs.com...
are? I'll find out tomorrow!
Jill
Dave Smith
I posted a recipe here a while ago for Lamb Shanks with caramelized onions that
uses chick peas. It came from the Canadian Living web site. It is a braised
dish flavoured with cinnamon and cumin. Delicious.
Ktsheehy3624
<snip>
>It is turmeric, but I'm sure you knew that.
Not necessarily. My dictionaries say "turmeric". The bulk
bin at my store says "turmeric". But I don't rule out the
possibility that there are accepted usages with which I'm
not familiar.
David Wright
Just for fun, I'll guess that some of them are ground coriander,
cumin, and red chile.
David
Jill McQuown
news:8006av8ncigu2hugj...@4ax.com...
let you know, if in fact she divulges the contents of the "Indian spices".
Jill
hahabogus
I bet there's tumeric and cumin plus cinnamon in the indian spices
--
Keep your elbows clean.
PENMART01
<jmcq...@bellsouth.net> writes:
Couldn't a "yellow caste" indicate something Hindu?
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
PENMART01
<jmcq...@bellsouth.net> writes:
The yellowish tinge and hot spiciness may be from dried powdered *lesser
galangal*.
PENZEYS-
Galangal
A close relative of ginger, galangal is an important and popular ingredient in
the foods of Indonesia and Southeast Asia, especially in Thailand. Ground
Galangal (formerly called Laos powder) is easier to work with than whole
Galangal and is commonly called for in recipes. The flavor is similar to
ginger, but more flowery and intense. Use small amounts when starting out. Its
flavor combines with ginger and lemon grass in Thai cooking, and with white
pepper and/or cayenne for seasoning fish, meat or poultry. From Thailand.
---
galangal; galanga root; galingale [guh-LANG-guhl]
A rhizome with a hot, ginger-peppery flavor, galangal is used primarily as a
seasoning. Greater galangal, also called Laos ginger , Siamese ginger and Thai
ginger , is the best known and most widely available. It grows throughout
Southeast Asia and is particularly popular in Thai cooking. This creamy
white-fleshed rhizome is often used as a substitute for GINGER. Laos is the
name given to the powdered form of greater galangal, which is slightly more
intense than the fresh form. Greater galangel can be found in Asian markets.
Lesser galangal has an *orangish* flesh and a much stronger, *hotter* flavor.
It's not as well known and is seldom seen in the United States.
© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Tony Lew
Sorry, I've only got recipes for guy peas.
>
> Jill
David Wright
<jmcq...@bellsouth.net> wrote:
>You know, cumin could also have contributed to the yellow colour :-) I'll
>let you know, if in fact she divulges the contents of the "Indian spices".
>
>Jill
I worked for a year in Pakistan in the early '60s, and this thread
reminds me of shopping in the spice bazaar in Peshawar. If you have
the old Time-Life series book from that region, you can see a photo
from that very bazaar.
David
The Cook
I am betting that the spice is garam marsala. Here is the recipe that
Blacksalt posted here several years ago when she posted as tj.
* Exported from MasterCook *
Garam Marsala
Recipe By :Blacksalt, formerly known as tj on rfc.
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups coriander seeds -- whole
1 cup cumin seed
3 inches fat cinnamon
3 teaspoons cloves -- whole
5 teaspoons black peppercorns
1 teaspoon ajwain -- optional
7 each cardamom -- whole green
For small portions, reduce while keeping in ratio and use one of those
Braun-style coffee grinders. If you use yours for coffee, clean it
with a cloth and then grind white rice, then clean again. Repeat this
after grinding the masala unless you don't mind flavoured coffee
(could be worse).
For the above size, grinds best in a small Kerr or Ball jar (not wide
mouth) screwed into the base of an oster blender and ground on HIGH.
For larger (double, triple), grind the coriander and cumin ONLY in a
cuisinart as fine as the old cuiney can get it, then move over to the
oster method. Grind all the other ingredients in the Oster cup. To put
clove and black pepper into a cuisinart is asking for a 'frosted' work
bowl (guess how I know).
Sift your grindings through a mesh that is 25/inch. A tamais gives you
good sides to slosh the masala back and forth in. Anything that
doesn't
fall through, grind again. You will eventually get to an amount of
rather flavourless tough, granular stuff (it comes from the coriander
and a bit from the cumin). Toss this. It is all chew and no bite, and
I could only get it through the tamais by hand cranking it through my
German bolt-on-counter grain grinder which I use for crushing caraway
and grinding those-spices-that murder-electric-grinders (e.g.
allspice), only to find it had less flavour than human hair.
And need I say...start with good spice. Penzey's sells good stuff by
the pound. A pound of coriander is 6 cups, and a pound of cumin is 3.
To store, seal tightly in a jar and stick in the freezer, leaving out
only that which you'll use in a week. Keeps very well this way. Any
other brilliant schemes for making this process easier would be warmly
embraced.
tj
- - - - - - - - - - - - - - - - -
--
Susan N.
There are 10 types of people in the world. Those who understand binary and those who do not.
Ktsheehy3624
>Sujata asked me to taste her chick peas at work on Friday.
<snip>
Coincidentally, over the last day or two, there have been several
recipes for a dish called channa chaat (spicy chick peas) in rfr.
Take a look and see if they might be similar to what you tasted.
Arri London
Depends on what part of India, Pakistan or Bangladesh she is
from. It sounds like dhal tarka (or tadka)
The yellow is likely from turmeric. The 'spice mix' could be
'panch phoran'; can contain mustard, fennel, nigella, cumin
and fenugreek seeds. But there are variations of course.
Becca
group, mailed some garam masala to a several of us, about 6-7 years
ago. I wish I could remember her name, I believe she was a physician.
Becca
bol...@erols.com
That was blacksalt (formerly tj), Becca. :)
Boli
> Becca
PENMART01
writes:
>Jill McQuown" wrote:
>
>>Sujata asked me to taste her chick peas.
Hey, that's my job.;)
Um, chickpea is one word, chic pea is a nother thingie... hehe
><snip>
>
>Coincidentally, over the last day or two, there have been several
>recipes for a dish called channa chaat (spicy chick peas) in rfr.
>Take a look and see if they might be similar to what you tasted.
Ariane Jenkins
I love chickpeas. In Indian restaurants here, "channa
masala" or "aloo choley" is pretty common, and I like both. I've
fixed this recipe and enjoyed it. My notes are at the bottom, because
I didn't want to make a full batch the first time around.
Ariane
From: "Mark 'n Alma" <mark...@iprimus.com.au>
Newsgroups: rec.food.recipes
I have only just discovered Chickpeas via this recipe and I'm hooked
CHICKPEA CURRY
1 Tbsp oil
2 onions, sliced
4 cloves garlic, crushed
1 Tbsp chilli powder
1 Tbsp ground turmeric
1 Tbsp paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
880 gms (1 lb 12 2/3 oz) can chickpeas, rinsed and drained
440 gms (14 oz) can chopped tomatoes
1 Tbsp garam masala
Heat the oil in a large saucepan. Add the onion and garlic, cook,
stirring until the onion is soft. Add the chilli powder, turmeric, paprika,
cumin and coriander. Cook, stirring, for 2-3 minutes.
Stir in the chickpeas and tomato. Simmer, covered, over low heat for
20 minutes, stirring occasionally. Stir in the garam masala. Simmer
covered, for a further 10 minutes. Can be served as part of an Indian meal.
Notes: I roughly cut recipe into thirds. 1 can chickpeas, 2 tomatoes, 1/2
a yellow onion and more garlic. Used 1/2 tsp. chili powder, which was
too much. Next time use only scant 1/4 or eliminate. Used 1 tsp. of all
other spices. Nice with chopped cilantro on top, maybe some chopped
white onion next time, too.
lee-b-me
"David Wright" <> wrote
>
> The yellow probably came from tumeric.
My most used and most fave spice of all time.
I adore it in most everything :)
PENMART01
Hmm, lee-be-french. hawr