| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Vegetable | 2 | Servings |
INGREDIENTS
| 1 | c | Chick-pea flour |
| 1/2 | ts | Ground tumeric |
| 1/2 | ts | Grated fresh gingerroot or ground ginger |
| 1/4 | ts | Paprika |
| 1/4 | ts | Hot red chili powder |
| 1/4 | ts | Ground aniseed |
| 1 | c | Water |
| 1 | ts | Corn oil |
| 2 | tb | Chick-pea flour mix |
| 1/2 | ts | Salt |
INSTRUCTIONS
CHICK-PEA AND SPICE MIX SAUCE From: plgold@ix.netcom.com Date: 19 Oct 1995 21:16:48 -0600 Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour. Shuroe (Spiced Chick-Pea Flour Mis and Sauce), Serves 2. Shuroe is a mix of chick-pea flour and spices. Chick-pea flour is known as besan in India and is available at any Asian grocery dealing with Indian products. 1. Mix together the chick-pea flour, tumeric, ginger, paprika, hot chili and aniseed. Mix well and set aside. 2. To prepare the sauce, bring the water and oil to a boil in a skillet, add 2 tablespoons of the mix and the salt and simmer over low heat for 3 to 4 minutes. The sauce will thicken quickly to a thick puree. Serve warm with injeera (see recipe). Or serve the sauce with any stew as a side dish. Reserve the balance of the shuroe mix for another occasion. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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