There’s a lot you can do with chickpeas which is why my pantry is rarely without it: added to curries like your typical chana masala, stirred into stews or tossed through salads, it’s a great way to bulk up a dish and make it substantial especially in lieu of meat. What I’ve also found is… Read more »
Corn grits—albeit not a South Indian staple—are easily available in Chennai. They come packaged in a few different varieties in bigger stores and are also sold by the kilo, wrapped in newspaper, in smaller shops. They work as a great replacement for polenta, so if you’re someone that shells out ₹₹₹ for that expensive stuff… Read more »
The real beauty of hummus as far as I’m concerned (apart from its taste of course), is that it’s just so quick to throw together. Even if you’re going the no-tahini-from-a-jar route. A can of chickpeas, some sesame seeds, garlic, olive oil, and lemon juice. Blend. Eat. Lick. Do as you do. This basic recipe… Read more »
I’ve become a bit of a hummus fiend at the moment, and have been experimenting with a few different variations: harissa mixed in, with/without tahini, dried/canned chickpeas; next – roasted beets. This middle eastern condiment is so versatile, the possibilities of adding and omitting ingredients are endless. Two things when I started out with this:… Read more »
