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* ½ tsp [[salt]] | * ½ tsp [[salt]] | ||
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# In bowl, mix together the chick pea [[flour]], turmeric, [[ginger]], [[paprika]], [[chili]] and [[anise seed|aniseed]]. | # In bowl, mix together the chick pea [[flour]], turmeric, [[ginger]], [[paprika]], [[chili]] and [[anise seed|aniseed]]. | ||
# Mix well and set aside. | # Mix well and set aside. | ||
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Latest revision as of 06:45, 14 July 2012
Description
This recipe maxes a chick pea flour and spice mixture.
- Makes 2 servings
Ingredients
Chickpea and spice mix
- 1 cup chickpea flour [1]
- ½ tsp ground turmeric
- ½ tsp gingerroot, fresh grated, or ground ginger
- ¼ tsp paprika
- ¼ tsp hot red chile powder
- ¼ tsp aniseed, ground
Sauce
- 1 cup water
- 1 tsp corn oil
- 2 tbsp chickpea flour mixture
- ½ tsp salt
Procedures
- In bowl, mix together the chick pea flour, turmeric, ginger, paprika, chili and aniseed.
- Mix well and set aside.
- To prepare the sauce, bring water and oil to a boil.
- Add 2 tbsp of the mixture and the salt.
- Simmer over low heat 3 – 4 minutes.
- The sauce will thicken quickly to a thick puree.
- Serve warm with injeera, or serve the sauce with any wot (stew) as a side dish.
Notes
- ↑ Chickpea flour is available at Asian store that carry Indian products.
