tag:blogger.com,1999:blog-4119943.post797930061660085257..comments2023-09-29T06:57:06.991-07:00Comments on Anglachel's Journal: Chickpea and Potato CurryAnglachelhttp://www.blogger.com/profile/01110546252851760414noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4119943.post-7277162395990416822011-03-21T21:46:29.739-07:002011-03-21T21:46:29.739-07:00Hi Portia,
It is cobbled together from a number o...Hi Portia,<br /><br />It is cobbled together from a number of versions I've found online, but may very well go back to one of the magazines. We just had the leftovers for dinner tonight and they were marvelous.<br /><br />I haven't heard of baigan barta until now, but I adore eggplant and will be sure to try it! Roasted eggplant is divine.<br /><br />AnglachelAnglachelhttps://www.blogger.com/profile/01110546252851760414noreply@blogger.comtag:blogger.com,1999:blog-4119943.post-58641213349055514392011-03-21T20:21:32.668-07:002011-03-21T20:21:32.668-07:00Hmmm, gourmet or Bon apetit circa 1993? I have th...Hmmm, gourmet or Bon apetit circa 1993? I have this recipe and have made it many times. Delian. Serve it with a cool cucumber mint raita. To die for. <br />Have you tried baigan barta? I used to work with a guy from hyderabad who knew the best places in the princeton area for good vegetarian thali. We'd sneak away at lunch time to indulge our lust for cinnamon and cumin and fresh coriander scented vegetable dishes scooped up with hanks of hot puri. He'd tell me stories about his childhood in India and his mother's favorite dishes served on banana leaves. He seduced me with curried eggplant.portia.vzhttps://www.blogger.com/profile/04995219514582869927noreply@blogger.comtag:blogger.com,1999:blog-4119943.post-2755961913614490642011-03-19T21:36:53.853-07:002011-03-19T21:36:53.853-07:00Hi Koshem,
Fire roasted, with little charred bits...Hi Koshem,<br /><br />Fire roasted, with little charred bits on them. The Ralphs brand isn't bad and much less expensive than the big name brands like Muir Glenn. <br /><br />I've been making a lot of legume dishes lately - Black-eyed peas in a coconut milk curry last Monday, a big pan of lentils, fennel and hot Italian sausage on Thursday, and I plan to cook up a triple batch of some kind of black bean chili this coming Monday. A hot meal for that day and then two bags of beans in the freezer for no-time-to-cook days. <br /><br />The grocery database really brings home the economy of eating beans and grains for protein. Meat is either a condiment, like a good sausage link, to add flavor, or else a very cheap, tough cut that will get stewed or braised into tenderness. <br /><br />I got a great deal on a two-for-one roast sale at Ralphs two weeks ago - 7 pounds of pot roast for the price of 3+. I brought it home, cut it up into little one pound roasts just right for making a fresh meal and a left over meal, and now my crock pot turns them into "meat butter" - so tender you just tap it with the fork to make it fall apart.<br /><br />AnglachelAnglachelhttps://www.blogger.com/profile/01110546252851760414noreply@blogger.comtag:blogger.com,1999:blog-4119943.post-59284289502968443072011-03-19T05:53:27.699-07:002011-03-19T05:53:27.699-07:00I believe that one of the first textbooks in compu...I believe that one of the first textbooks in computer science by Knuth, Volume I, says the cooks are gentlemen. (The book is at the office and today is Saturday.) Let's change it to gentleperson.<br /><br />Were the tomatoes roasted or, the more Mexican, fire roasted?Koshem Boshttps://www.blogger.com/profile/01724595772791711326noreply@blogger.com