Text 15760, 77 rader
Skriven 2007-05-21 00:01:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Various 536
=======================
 -=> On 05-20-07  12:12,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about Various 536 <=-

 DSac> Coincidentally, "barfy" is exactly what I normally think of
 DSac> Indian food. [g]
 ML> Why, sure and a lot of it tastes sort of like Mexican food.
 ML> Or, see below, like scrapple.
 DSac> Maybe if I had some exposure to Indian food other than in restaurants.

 ML> Speaking of which, I wonder what set you off against the stuff.
 ML> The main flavors are the cumin and coriander that you are
 ML> familiar with plus a couple beans (fenugreek and some dals)
 ML> and roots (turmeric, galanga, and ginger).
 
  I've talked with some other people who have an aversion to Indian
  foods.   In some cases, it is the mistaken impression that all Indian
  food is fiery hot -- but I'm sure that is not Dave's problem with it.
  In other cases, it is that many (but not all) Indian dishes contain
  what I would call fragrant spices -- e.g. cinnamon, ginger, cardamom.
  There are also some spices which are not commonly found in American
  cuisine, e.g. turmeric, tamarind.  I'd like to hear what it is that
  Dave does not like.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carrot Cake with an Indian Flavor
 Categories: Bakery, Indian, Cake, Dessert
      Yield: 6 servings
 
  1 1/2 ts Vegetable oil
      1 c  Unbleached white flour
           -- plus extra for dusting
      1 ts Baking soda
    1/4 ts Salt
      2 tb Egg replacer
    1/4 ts Ground cardamom seeds
      1 c  Granulated sugar
    1/4 c  Ghee
  1 1/2 c  Grated carrots
           -- firmly packed
      2 tb Chopped pistachios
      2 tb Chopped blanched almonds
      2 tb Raisins
           Edible silver foil (opt.)
 
  Rub a round cake pan that is 9 inches in diameter and 1-1/2 inches in
  height with the vegetable oil and then dust it very lightly with
  flour. Preheat the oven to 350F.
  
  Sift 1 cup flour with the baking soda and salt.
  
  Beat the egg replacer in a large bowl.  Add the cardamom, sugar, and
  clarified butter.  Keep beating until all the ingredients are
  thoroughly mixed.
  
  Add the sifted flour mixture to the ingredients in the large bowl and
  fold it in gently with a spatula.  Add the carrots, pistachios,
  almonds, and raisins.  Fold them in gently as well.
  
  Turn the cake batter into the oiled and floured cake pan and bake for
  35 to 45 minutes, or until a toothpick inserted in the center comes
  out clean and the top is golden red.  Decorate top iwth edible silver
  foil.
  
  Adapted from Madhur Jaffrey, "World-of-the-East Vegetarian Cooking"
  Posted by Karen Mintzias
  From: Mark Satterly                   Date: 22 Jul 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:53:12, 20 May 2007
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