tag:blogger.com,1999:blog-21308831.post8009095175841891731..comments2023-06-26T08:05:27.290-07:00Comments on An Italian in the US: In cucina con i food bloggerschemcookithttp://www.blogger.com/profile/17675842171888658314noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-21308831.post-33533753097161154712008-02-18T19:51:00.000-08:002008-02-18T19:51:00.000-08:00Dear Meeta & Jai, thanks a lot for your suggestion...Dear Meeta & Jai, thanks a lot for your suggestions! I really changed my opinion on curries after reading all your posts.<BR/><BR/>Amit - thanks for the suggestion! I'm going to look for them in my next trip :)chemcookithttps://www.blogger.com/profile/17675842171888658314noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-14607925132962698552008-02-16T14:27:00.000-08:002008-02-16T14:27:00.000-08:00Hi Marta,The black chickpeas are also made in the ...Hi Marta,<BR/>The black chickpeas are also made in the north - I grew up eating them as frequently as the regular white chickpeas. The only place where I've found black chickpeas in the US is Indian grocery stores.Amithttps://www.blogger.com/profile/08075038336828726670noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-7507750456888970252008-02-16T08:06:00.000-08:002008-02-16T08:06:00.000-08:00oops that link should have beenhttp://jugalbandi.i...oops that link should have been<BR/><BR/>http://jugalbandi.info/2007/08/khajur-imli-chutney/<BR/><BR/>ok, ok, i'll leave before you kick me out!<BR/><BR/>-jaibeehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-18373988019603895232008-02-16T08:04:00.000-08:002008-02-16T08:04:00.000-08:00also..you managed to go to Vik's. LUCKY YOU! the...also..you managed to go to Vik's. LUCKY YOU! the aloo tikki there is fabulous. the somewhat sweet taste is from tamarind-date chutney. you can find a recipe on our blog - http://jugalbandi.info/2007/10/tomato-date-chutney/<BR/><BR/>the chhole in Vik's is from North India..."Punjabi style" with white chickpeas with onion and tomato base, while our recipe that you used is from the southwestern side (kerala) of India where it is more common to use black chickpeas and the base is made from coconut.<BR/><BR/>-jaibeehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-66509419749949296502008-02-16T07:53:00.000-08:002008-02-16T07:53:00.000-08:00Marta, Glad you liked the dish. the rate at which...Marta, <BR/>Glad you liked the dish. the rate at which you are going you'll be an expert in no time! but be forewarned, the reaction is exothermic and irreversible.<BR/><BR/>regarding curry, bee had a written a very funny post a while ago - you might find that rather illuminating as much as it was for us...much like italian restaurants in the US.<BR/><BR/>http://jugalbandi.info/2007/04/a-curry-and-a-kingfisher-please/<BR/><BR/>-jaibeehttps://www.blogger.com/profile/18128812845273224940noreply@blogger.comtag:blogger.com,1999:blog-21308831.post-46847012578521824182008-02-16T01:13:00.000-08:002008-02-16T01:13:00.000-08:00Marta, glad you liked the combination of this dish...Marta, glad you liked the combination of this dish. It's not your basic stuff but I love the lovely combination of flavors. As for the word curry - I describe it in more detail in <A HREF="http://whatsforlunchhoney.blogspot.com/2007/03/bollywood-cooking-chicken-curry.html" REL="nofollow">this</A> post. <BR/>Hope you have a great weekend!Meeta K. Wolffhttps://www.blogger.com/profile/05431777565420421364noreply@blogger.com