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From: raghu@ut-sally.UUCP (Raghunath Ramakrishnan)
Newsgroups: net.nlang.india,net.cooks
Subject: Re: Indian cookery in America
Message-ID: <819@ut-sally.UUCP>
Date: Mon, 4-Feb-85 00:58:29 EST
Article-I.D.: ut-sally.819
Posted: Mon Feb  4 00:58:29 1985
Date-Received: Tue, 5-Feb-85 05:21:09 EST
References: <7858@brl-tgr.ARPA>
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Organization: U. Texas CS Dept., Austin, Texas
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Xref: watmath net.nlang.india:15 net.cooks:3411

> Glad to see the new net.nlang.india created. As a non-Indian who has
> loved evry variety of Indian food I've had the pleasure to try, I'd
> like to direct a request to Indian (or other South Asian) people
> now living in the US -- Have you developed any recipes, modifications
> to standard American dishes, or variations on your traditional foodstuffs
> that use "ordinary" American supermarket ingredients, as opposed to 
> getting imported or speciality ingredients from import or exotic-food
> stores? It's fairly easy to find cookbooks with recipes for the
> "real" dishes, using the "correct" ingredients, which are available from
> special stores or by mail-order, but I'd love to see what you all have
> done with "ordinary" American foodstuffs to make dishes with an "Indian 
> flavor" or to approach cooking in America from an Indian (or other South
> Asian) point of view.
> 
> I realize most people doing this sort of thing do not develop "recipes";
> they experiment in cooking by trying various combinations of ingredients
> and seasonings, and remember and build on their successes. If you don't
> have exact amounts or quantities in mind, don't let that discourage
> you from contributing your experiences; those of us who want to try this
> sort of thing can use our own experience to guide us in following your
> descriptions.
> 
> Please post any such material to BOTH net.cooks and net.nlang.india.
> Net.cooks is where it will be archived and get the widest distribution,
> and seeing it in net.nlang.india might help a fellow countryman who is
> trying to eat like he remembered but save a few dollars by not buying
> expensive imported foodstuffs.
> 
> Licking my lips in anticipation,
> Will Martin
> 
> USENET: seismo!brl-bmd!wmartin     or   ARPA/MILNET: wmartin@almsa-1.ARPA


this recipe may sound too simple to be exotic, but simplicity, to coin
a modest phrase, is the hallmark of genius (if not cordon-bleu chefs!).

the basic idea is to lightly fry garbanzos with ketchup (that's right)
and picante sauce. it's easiest to use canned garbanzos, but the purist
should settle for nothing less than fresh soaked garbanzos. the 
relative quantities of the ingredients are left to divine inspiration,
but a safe bet should be roughly 3-4 tablespoons each of picante sauce
(hot!) and ketchup to a can of garbanzo. just eyeball it, and if it
seems ok, it's ok. 

if you like this, a host of picante-ketchup based visions gleam on
the horizon - peas, potatoes and onions lend themselves to this
delightful seasoning. bon appetit, and don't blame the ulcers on me.
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