Text 6632, 91 rader
Skriven 2006-10-16 22:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: HUNGARIAN DISHES  61015
===============================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Dumplings can be light and fluffy.

 GJ> Interesting to consider the variety of ways in which different
 GJ> cultures employ starch balls to fill the bellies of hard working
 GJ> peasants so they don't eat so much of the expensive meat.  The English
 GJ> have their Yorkshire Pudding, the Irish adopted potatoes, while
 GJ> various forms of dumplings were used throughout most of Europe.

And oatmeal, rice and bread elsewhere.

Good Yorkshire pudding is a delight.

How about bread stuffed with potatoes and beans?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Stuffed Roti With Curried Chick Pea Filling
Categories: Caribbean, Vegetarian, Breads, Beans, Filling
  Servings: 6

           FOR THE ROTI DOUGH:
      4 c  All-purpose flour
      2 ts Baking powder
      1 ts Salt
    1/4 c  Oil
      1 c  Water, approximate
           FOR THE FILLING:
      2 tb Vegetable oil
      1 sm Red onion, diced
      2    Cloves garlic, minced
      1    Jalapeno pepper, seeded and
           minced
  1 1/2 tb Curry powder
      1 ts Ground coriander, or cumin
    1/4 ts Salt
      4 c  White potatoes, diced, or
           sweet potatoes, or winter
           squash
  1 1/4 c  Water
      2 c  Cooked chickpeas, drained
      1 tb Butter

To make the dough combine the dry ingredients in a mixing bowl.
Gradually add the oil and water to the bowl, mixing and kneading the
dough as you go. The dough should not be so wet that it sticks to your
fingers, but should hold together when pressed into a ball. Form a ball
and set the dough aside for about 15 minutes.

To make the filling heat the oil in a skillet and add the onion, garlic,
and jalapeno. Saute for 4 to 5 minutes over medium heat. Add the
seasonings and cook 1 minute more. Add the potato and water and cook for
about 15 minutes, until the potatoes are tender. Add the chickpeas
(garbanzos) and cook for another 5 to 10 minutes, until the filling is
chunky and thick. Set the filling aside.

Divide the dough into 6 equal-sized balls. Flatten each ball and
roll out into thin 8-inch squares. Fill the middle of each square with
about 1/2 cup of the filling. Wrap the dough around the mixture, burrito
style, and seal the filling inside.

To cook the roti, heat the butter in a skillet over high seat until it
sizzles. Reduce the heat to medium and, using a large spatula, place a
filled roti in the pan. Cook for 3 to 4 minutes, until the crust is
golden brown. Turn with a wide spatula and continue cooking. Repeat the
process with the remaining roti. Serve the roti with your favorite hot
sauce.

Indians brought the tradition to Trinidad, and it spread to all of the
other islands. I devoured my first roti on Saint Lucia, and I was
quickly converted to a roti enthusiast. Potatoes, chickpeas, and pumpkin
are some of my favorite fillings. Ideally, the dough should be rolled
out very thin, like a samosa wrapping or a tortilla.

From: Lean Bean Cuisine (1995) Jay Solomon
Formatted by Pat Hanneman
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... We peasants waste nothing, you know!
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