Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Sverige on March 08, 2018, 10:50 AM
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Does anyone have info or observations from a real BIR of how dried chickpeas are prepared for chana dishes? Standard would be to soak overnight in plenty of water then boil in salted water for an hour or so to get cooked chickpeas, but do we think they follow this route or typically use canned precooked chickpeas?
If they are prepping their own from dried, would spices be added to the water when the chickpeas are being cooked, or are they cooked in plain water so they are added to the final dish without any curry flavours already cooked into them?
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I often see my local Chef in town, he buys everything simple day by day from Lidl. The coriander comes from our market at 2xbunch for
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Even the best BIR will use Tinned/Canned Chickpeas
Ive been in plenty of restaurant storerooms and always canned.
Important to note, its a minor ingredient and under used in most
restaurants, but like any BIR menu, its customer driven.
I do quite a few different Chana Masala dishes at home, but simply not
popular in most BIR I know.
cheers Chewy
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Hi hi
Thanks Chewing Tikka ::)
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Flaming again ??? passive aggressive.
The plot thickens ::)
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Thanks CT for your insight.
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Does anyone have info or observations from a real BIR of how dried chickpeas are prepared for chana dishes? Standard would be to soak overnight in plenty of water then boil in salted water for an hour or so to get cooked chickpeas, but do we think they follow this route or typically use canned precooked chickpeas?
If they are prepping their own from dried, would spices be added to the water when the chickpeas are being cooked, or are they cooked in plain water so they are added to the final dish without any curry flavours already cooked into them?
Regarding the canned chickpeas Sverige, I find they vary in quality, and not just through undercooking. The KTC brand being one of the worst culprits.
I can't imagine them taking on too much flavour from precooking, except for salt and maybe turmeric for colour. I've tried whole spices, whole garlic and never noticed much difference to be honest. They do work great in a sauce though.
Vegetarian options are the new rock n roll here, but the Indian veg dishes are imo the best of all of them, and are growing quickly, by that I mean dishes that stand on their own, rather than cauliflower slung into a patia or whatever
Napolina brand chickpeas are pretty good
ELW
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Hi ELW
Spot on post the cans vary massively in quality and taste, this is something I have discussed with my local spice merchant.
Not an issue with (Bir) but if I was making Hummas it would be something to consider.
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Subjective opinions, :)
I use a lot of chickpeas and KTC brand are very good canned products, their chickpeas are just fine.
Their bean selection is also good, Red and White Kidney Beans and Borlotti Beans I use regularly.
One of the Big Boys at supplying the BIR market, expanding through to the big supermarkets.
At one time I used to buy KTC only at Asian Stores, now the likes of Morrisons are stacked high.
cheers Chewy
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Subjective opinions, :)
I use a lot of chickpeas and KTC brand are very good canned products, their chickpeas are just fine.
Their bean selection is also good, Red and White Kidney Beans and Borlotti Beans I use regularly.
One of the Big Boys at supplying the BIR market, expanding through to the big supermarkets.
At one time I used to buy KTC only at Asian Stores, now the likes of Morrisons are stacked high.
cheers Chewy
Chewytikka, sure I see that ktc are priced slightly below the supermarket own brands, but are placed in the tiny world foods section of the supermarket, 3 for a quid stuff, to sell to a certain market, like the big bags of rice, For bir purposes ktc are good to go definitely, They're not the best quality chickpeas though
ELW
ELW
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Like I said subjective opinions :)
I agree to differ, especially with the Italian Napolina brand, a different type of chickpea
Italian Ceci Bean and really overpriced at 90p a can.
In this case you don
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I can't comment on brands and I haven't done much Indian cooking with pulses / legumes. I can say that when I've used my own pre-cooked chickpeas V's canned for making hummus there is barely a discernible difference and so the time and effort factor is not worth the low financial benefit of cooking your own. There is some small pleasure to be had it doing it yourself. When I make Rajma Masala it is just so easy to used canned beans and the end dish is good enough for me.
I remember from my student years, the more alternative lifestyle Visual Art students used to always have weird things soaking in jars for tomorrow night's meal. Wierdos!!! :D Lentils, mung beans and chickpeas never found their way to my plate back then. Meat and 3 vegies was the staple. Spaghetti Bolognaise with long life Kraft grated parmesan or fried rice was considered exotic.
What does make a noticeable difference to hummus is removing the shells.
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What does make a noticeable difference to hummus is removing the shells.
Also to escargots :)