http://blog.jagaimo.com/archive/2005/10/27/2066.aspxLast night I walked to a small-scale town meeting in my neighborhood to listen and quietly participate in discussions about the upcoming election. Jennifer advised me to bring finger food, but I got home a bit later than I intended, so I didn’t get startedenCommunityServer 2.1 SP2 (Build: 61129.2)http://blog.jagaimo.com/archive/2005/10/27/2066.aspx#2067Fri, 28 Oct 2005 18:04:29 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2067IndiraHello Jason, I followed the hits to your site. Thanks for the link, I really appreciate it. <br> <br>At first, I thought the cups are made of rice noodles. Shredded phillo pastry, that's a neat idea and more tasty too, good choice. <br>What a great finger food item. <br>Thanks for sharing this recipe, I will definitely try this on my next partyhttp://blog.jagaimo.com/archive/2005/10/27/2066.aspx#2096Tue, 29 Nov 2005 11:37:10 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2096NupurWhat an innovative idea! They look so appetizing..mmm. You are taking Indian food to new heights! <br> If I may add just one suggestion: one easy way to thicken curries containing chickpeas is to mash some of them into the curry, that works very well. http://blog.jagaimo.com/archive/2005/10/27/2066.aspx#2097Tue, 29 Nov 2005 17:59:48 GMTa6ac1cef-f000-4194-a8c3-511a739db4df:2097jasonOh, yes, the starches from the mashed chickpeas should do a nice job thickening the channa masala. I hadn't thought about that, even though I can think of several dishes that are essentially thickened the same way with lentils.