cooking - even just following others recipes is not all that hunky dory. I made simit and wht I have is hard bagels which tasted like murku according to my roomate. dunked in kala chana it tasted like vada sambhar to me. Few things that went wrong. I used whole wheat, so I shouldnt have been looking for the 'golden' color. With the oven acting up on me I felt clueless if the bagels were getting enough heating to do their thing or not.
I have so much more kala chana, I wondered if I could just bake the dehusked chickpeas into a bread. sure enough, one can make chickpea bread or oven baked spiced chickpeas.
With mine, I am going to make hummus.
That I did. I will stick with garbanzo.
With so much of the dip available, freewheeling , I decided to make sabudana upma. Soaked the pearls too long. Ended up with an unfavorable texture.
I have so much more kala chana, I wondered if I could just bake the dehusked chickpeas into a bread. sure enough, one can make chickpea bread or oven baked spiced chickpeas.
With mine, I am going to make hummus.
That I did. I will stick with garbanzo.
With so much of the dip available, freewheeling , I decided to make sabudana upma. Soaked the pearls too long. Ended up with an unfavorable texture.
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