Text 13111, 107 rader
Skriven 2007-03-17 00:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Fred A Ball
Ärende: Re: problems on outpost
===============================
 -=> On 03-16-07  13:49,  Fred A Ball <=-
 -=> spoke to Sean Dennis about problems on outpost <=-

 FAB> P.S. Dale sorry to use the echo for this,  owe you a recipe.

  No problem,  anything that helps our users access the echo is fair
  topic for a message.   We've always allowed such help as being on
  topic, along with limited amount of tech help on recipe programs.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Korma
 Categories: Indian, Poultry
      Yield: 1 servings
 
      4    Chicken breast pieces
           (boned) In other wor
    125 ml Safflower oil
     60 ml Clarified butter (the
           Indians call this gee)
      6 md Yellow onions
      3    Garlic cloves
     20 ml Ginger
     11    Whole green cardamom seeds
           Cracked  Or use 10
     20    Whole cloves
      5    Bay leaves
      5 ml Salt
  7 1/2 ml Coriander (ground)
  2 1/2 ml Cayenne pepper (or more to
           Taste)
    250 ml Plain yogurt
    125 ml Water
    125 ml Milk
 
  1.  Cut the chicken breasts into bite-size pieces and set aside. Peel
  the onions and chop them fine. You should have about 3 cups of onion.
  Mince the garlic and add to the bowl of chopped onions.
  
  2.  In a big frypan that has a lid, heat the butter and oil, then
  saute the onions and garlic for about 10 minutes, until the first
  hint of browning. Use ``medium high'' heat.
  
  3.  Crack the cardamom seeds between your fingers, just to get the
  shell open. Att them to the pan. Add the ginger, cloves, bay leaves,
  and salt. Saute until the onions are nice and brown, about 5 more
  minutes.
  
  4.  Mix the coriander and red pepper with the yogurt. Add the yogurt
  to the frypan, stirring as you pour, slowly enough that the onion
  doesn't stop bubbling. It could take several minutes to do this,
  depending on the diameter of your frypan.
  
  5.  When the last of the yogurt dries up, add the chicken pieces and
  brown them. Add  1/2 cup water, reduce heat, cover, and simmer 20
  minutes.
  
  6.  Stir in the milk and turn off the heat. It needs to sit a few
  minutes to let the flavors blend. The longer you let it sit after
  cooking, the better it will taste (up to several hours).
  
  7.  While the chicken is sitting, cook some rice. I make saffron rice
  to go with this dish.
  
  8.  Fish out the bay leaves, and as many of the whole cloves as you
  can find, before serving. Check to make sure it is moist enough (it
  should have the consistency of applesauce). Reheat over low heat.
  Serve.
  
  Author's Notes:
  I learned to like Indian food in London, where delicious Indian food
  can be had in simple restaurants at hamburger prices and the fare at
  fancy places ranks among the finest food on Earth.  Back in America,
  to satisfy my new craving for good Indian food I had to learn to
  cook it myself. This is a Friday-night supper dish in our family -
  too complex for a weekday meal, and too plain to serve to company.
  Indian food is often quite elaborate, so by their standards this is
  a fast and simple dish. It is a classical Indian recipe, found in
  many cookbooks.
  
  Indians put a lot more salt in their cooking than this recipe calls
  for; if you want to make it more authentic you should double or
  triple the salt. Indians also don't like chicken skin, and will go
  to great lengths to prevent even small pieces of chicken skin from
  getting into the food. I rather like chicken skin myself, and I
  don't try very hard to keep it out of this dish. If you can't find
  green cardamom seeds, don't bother using white ones - they've been
  bleached and processed and don't have much flavor left. Use ground
  cardamom instead.
  
  Difficulty    : moderate (timing is somewhat important)
  Precision     : Approximate measurement OK.
  
  Recipe By     : Brian Reid DEC Western Research Laboratory, Palo Alto
  CA
  
  From: Pcharles@iastate.Edu            Date: 03-12-95  Email
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:29:09, 17 Mar 2007
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