Text 14007, 101 rader
Skriven 2007-04-13 23:43:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Mark Lewis
Ärende: Re: Hey Ian!!!
======================
 -=> On 04-13-07  12:05,  Mark Lewis <=-
 -=> spoke to Dale Shipp about Hey Ian!!! <=-

 IH> No!! _YOU_ can have it with that by all means, _I_ prefer it with the
 IH> sauce, because it's not so wet, and doesn't have so much thermal
 
 DS>    To each his own, I guess:-}}   To me, tomato sauce equates to
 DS> saying    ketchup (perhaps because of listening to our friends from
 DS> OZ) and I    cannot imagine putting ketchup on bacon.

 ML> whoa... i never thought about it like that... there's a huge
 ML> difference  between ketchup and tomato sauce, though... for one thing, 
 ML> there's no vinegar in tomato sauce... at least not any that 
 ML> i've ever made ;)

  If I was saying tomato sauce in the context of something I am using, I
  would mean what you are thinking about.  OTOH, I am fairly certain
  that what you and I call catsup is often called tomato sauce in
  Australia [Glen -- is this correct?].   I don't know exactly what Ian
  might have meant by tomato sauce [Ian -- what did you mean?].


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Curried Whole Brown Chickpeas
 Categories: Indian, Beans, Curry
      Yield: 6 servings
 
  1 1/4 c  Whole kala chana beans or
           ; dried chickpeas
  5 1/2 c  Water
      1    Bay Leaf
      5 tb Ghee
      2 x  Inch piece cinnamon stick
      6    Black peppercorns
    1/2 ts Cardamom seeds
      8    Whole cloves
      1 tb Cumin seeds
      1 ts Minced ginger root
      1 ts Minced seeded hot green
           ; chili
      1 ts Turmeric
  1 1/2 ts Paprika
      1 ts Ground coriander
    1/2 ts Cayenne pepper
    1/2 ts Asafetida powder
      1    Large firm tomoto, diced
      1 ts Salt
      1 ts Amchoor powder OR
      3 ts Fresh lemon or lime juice
      6 x  Lemon or lime twists for
           ;garnishing
 
  1. Sort through the beans of remove any dead kernels or foreign
  matter. Then rinse and drain. Place the beans in a bowl, add 5 1/2
  cups of hot water and soak for a least 8 hours of overnight at room
  temperature.
  
  2. Place the chickpeas and their soaking liquid in a heavy 3-4 quart
  saucepan. Add bay leaf and a dab of ghee or oil-butter mixter and
  bring to a full boil over high heat. Reduce the heat to moderately
  low, cover with a tight-fitting lid andgently boil for 1 1/2-3 hours
  or until the beans are butter-soft but not broken down.
  
  3. Drain the chickpeas, saving the liquid. Discard the bay leaf. Take
  out 1/3 c of the soft beans and mash into a coarse paste.
  
  4. To make fresh garam masala, pound the cinnamon stick into small
  bits in a stone mortar or with a rolling pin or kitchen mallet.
  Combine the cinnamon, peppercorns, cardamom seeds, cloves and cumin
  seeds in an electric coffee mill or stone mortar and grind to a
  powder.
  
  5. Heat 3 tablespoons of ghee or oil-butter mixture in a heavy 2 1/2
  quart nonstick sauce over moderately high heat. When it is hot, stir
  in the ginger root and green chili and fry until browned. Remove the
  pan from the heat and spinkle in the turmeric, paprika, ground
  coriander, cayenne and asafetida. Stir well. Place the pan over the
  heat and immediately drop in the tomato. Stir-fry for 4-5 minutes or
  until the ghee or oil separets from the spices a tomato paste.
  
  6. Stir in the salt, whole chickpeas, mashed chickpeas, 1/2 cup pf the
  cooking water and amchoor powder or lemon or lime juice. Reduce the
  heat to low, cover and simmer untilthe liquid is reduced to a thick
  sauce. Sprinkle the finished dish with the gramam marsala powder.
  Stir and and sprinkle on the remaining ghee or oil and chopped herb.
  Garnish, if desired with lemon or lime wedges or twists.
  
  Yamuna Devi. "The Art of Indian Vegetarian Cooking".
  From: Ken Kubos                       Date: 04-25
  Cooking Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:45:56, 13 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)