Who’s Your Mummy?


The Indian Spice Posse queues up for action!

This weekend’s stab at Indian cooking can be found below. For now, Friday!

Friday night we dragged the grill out for to grill up the remainder of the Bru-ha-ha MEAT! To help us with that task, we invited Rob over. There was one pack of brats and two packs of burgers hanging around in the fridge so we dragged them out and threw them on. It was, per the usual TheMan grillin standard, all good. We also had leftover beers and limes so it was sort of a mini-bru-ha-ha. Ish. There were a shit ton of “10 for $10 plus the 11th bun’s free” buns left over because I of course got all 11 packs. The Bru-ha-ha only went through 5 packs so we have quite a bit of bunnage now in the freezer. Have I mentioned yet today how much I love our chest freezer? I think I have a ham and a turkey in there somewhere as well as buns and freezer veggies. Plus some lunch meat and a lot of lot of stock.

Oh, and things what want to be made into stock. That freezer has quite a bit of stuff in it now that I think on it.

After grillin we watched Kill Bill Vol. 1. It was a decent movie and filmed pretty cool-like but man was there a lot of blood. Overly a lot. Like more blood would come spurting out of a severed limb than really ought to unless somehow the movie people had 2.2 times the blood of a normal person. And pumped it at 100 more psi than regular people. 240/120 anyone?

Saturday we played a little WoW (the game) and then headed out for our Mummy-a-thon. We moseyed over to the BadGardens to watch Mummmy 1 and 2, had a bit of a dinner break (wrapped sandwiches of course), and then went out to see Mummy 3 in the theaters. Mummy 3 is just as fun as 1 and 2 but they switched up actresses for Evie. The new actress was good, she just wasn’t Evie and I think that detracted from the movie. It would have been much better had the old actress played the part. The mummy this time was an Asian Emporer mummy “Han” and his Terracotta Army.

Man, was that not the coolest find ever? I remember when National Geographic did a story on the Terracotta Army; I must have reread that article a bazillion times. And here they linked the army with the mummy quite well I thought. Besides, you get so see some terracotta horses come alive and rampage through Shang-hai. Heh.

Sunday was low key with some shopping and trying out the new recipe from a cuisine I’ve never cooked in. The recipe can be found here and to paraphrase:

Chickpea Curry 2
Rochelle – Australia

My partner and I, both vegans, really enjoy this recipe that we found in an Indian curry book.
It’s really easy to make and only takes about 15 mins to get it together.
Serves about 4 and is great with rice, or wrapped inside naan or pitta bread.

* 2 onions
* 4 cloves of garlic
* 1 tablespoon of oil
* 1 teaspoon chilli powder
* 1 teaspoon salt
* 1 teaspoon tumeric
* 1 teaspoon paprika
* 1 teaspoon cumin
* 1 tablespoon of ground corriander
* 2 x 440g (14 oz) cans of chickpeas, drained
* 440g (14 oz) canned tomato pieces
* 1 teaspoon grama masala

1. Slice onions finely, crush the garlic.
Heat oil in a medium based pan.
Add onion and garlic to pan.
Cook over medium heat, until onions are soft.

2. Add the chilli powder, salt, tumeric, paprika, cumin and corriander.
Stir over heat for 1 minute.

3. Add chickpeas and undrained tomatos, stir until combined.
Simmer, covered, over low heat for 20 minutes stiring occassionaly.
Stir in Grama masala.
Simmer covered for another 10 minutes.

We like our currys hot and this one has quite a bit to it.
If you don’t like your food spicy it would be fine to leave out the chilli powder.

Production Notes: I wound up playing this pretty close to script. I was originally going to double the recipe but I failed to notice the 2 x 14oz cans of chick peas and did not pick up 4 cans when I was shopping. Ergo, I made the written amount which seemed like it was going to have way too many onions. It all turned out in the end so even though 2 onions seems like an awful lot o’ onion, you don’t notice it in the final product. I didn’t think I would like it because it contains cumin, which is apparently the Indian spice I do not like. You can’t really taste the cumin so I give it a thumbs up. TheMan really liked it. I’d also recommend sticking with the 1 tsp of chili powder despite the warning because it wasn’t even close to hot. Then again, I keep a one pound container of Cayenne pepper, Thai chili oil, and Rooster sauce as stock items so maybe ‘hot’ is a matter of opinion.

Of course, now that I have the Indian Posse of spices, I can make more Indian dishes. Anyone have any suggestions out there?


2007: JSFR!

2006: Indian spice nuttin for you

2005: Or today either

2004: After that, it was shower and bed for me. I tell you, snipping down 10 treelets really takes it out of you.

2003: We had blueberry pie, which was a combo effort of my l33t pie making skillz (re: Pre-made pie shells and Betty Crocker blueberry pie directions minus the top crust. What are you crazy? Top crust? Ch-yah, right I’m going to put on a freekin top crust, what am I industrious?) and Barb’s better judgment (she made up some great crisp and we had Dutch blueberry pie pies).

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