| 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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