Text 13233, 86 rader
Skriven 2007-03-19 23:52:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: pastrami etc 239
============================
 -=> On 03-19-07  09:50,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about pastrami etc 239 <=-

 ML> We could change the focus of the echo picnic from rice to pork
 ML> and my heart wouldn't be too broken. We get a couple pork shoulders.

   I expect that we will be smoking some pork.  The rice will still be
   useful.

 ML> You make creton or rillettes, I make chicharrones.

    I don't think that I have had any of those three things.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kori Aajadina or Chicken Sukha
 Categories: Main dish, Poultry, Indian
      Yield: 4 Servings
 
      1 kg Chicken
    3/4    Fresh coconut; grated
      2    Onions; (long thin slices)
      8    Garlic cloves (mince)
      1    Inch ginger; minced
      2 tb Coriander seeds
      1 tb Jeera seeds
    3/4 tb Methi seeds
      5    Pepper corn
      2    Cardomom
      2 sm Pieces cinnamon
     10    Red chillies
      1    Lime
 
  Clean chicken and cut in required sizes. Marinate chicken with 1 lime,
  salt, red chilly power &amp; turmeric power for about about 1/2 1 hour
  (Remember U are going to add more spices while cooking...so go slow
  on the spices here).
  
  Take 1/2 onion. Fry it slightly brown(in 2 tbsp of oil), add garlic,
  coriander, jeera, methi, pepper corns, elaichi, dalchini and red
  chillies (keep stiring). Fry on low heat for about 10 mins. let it
  cool and then grind it along with ginger &amp; turmeric powder (1/2
  tbsp). After the masaala is ground properly, add coconut and grind
  for 2 mins (without adding water). Remove 3/4 of the ground masaala
  and grind the remaining masaala with little water to a fine paste.
  
  Take the remaining onions and fry it with 1 tbsp of ghee (olive oil or
  coconut oil will change the flavour a bit...I have managed it without
  ghee), when brown add the marinated chicken and cook it for 5-8
  minutes on medium heat. keep shaking without breaking the chicken
  flesh from the bone. (oh forgot to mention... boneless chicken is no
  good for this dish.) At this point if all the water is dried up..u
  might want to add wee little water. Add the remining masaala which
  you put aside earlier.....cook on low heat till U know its done..say
  about 2-3 mins.
  
  I guess I don't have to add (I will anyway for the non-indian readers
  ) that this disk is usually eaten with bread (chapatis, phulpkas)
  available here in the US.
  
  Disclaimer: This one is right outta my memeory.....any goof-ups on my
  part is unintentional. So no flames please, ignore typos.
  
  Kori Aajadina is a Mangalorean dish, aptly known as chicken sukha in
  Bombay restaurants.
  
  Kori = Chicken  Aajadina = Dried  (In tulu, a language spoken in
  Mangalore)
  
  Have fun Cooking, -Naveen naveen@austin.ibm.com (Naveen)
  soc.culture.indian.marathi
  
                                           From : Jim Weller
  
  From: Ian Hoare                       Date: 03-22-97
  Cooking
 
MMMMM


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