Text 10157, 104 rader
Skriven 2008-07-05 23:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hierarchy of heat 546
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Minneapolis [...] "little east Africa."
 ML> I was wondering, why was there this knot of people who are
 ML> more used to 40C than 40F hanging around in that dreary city.
 ML> I figure that some church or service group must have had a
 ML> project involving relocating starving refugees or something,
 ML> and that's how it got started, with the original immigrants
 ML> bringing their friends and their friends too ...    

My experience in Yellowknife is that one enterprising and well
educated professional arrives after a few years in Toronto out of a
sense of adventure or greed (high salaries here) or to escape
racism and then friends and acquaintances follow when he reports
that it's an OK place to live (other than the climate). Most small
towns in Canada have one or two nationalities represented and roots
going back generations so it is sometimes hard for a newcomer to fit
in. (Cobden was half Irish, half Scottish, everyone descended from
settlers in the 1820s and intermarried. My parents being from
southern Ontario, being of English stock and not being farmers were
outsiders for years.) Nobody in Yellowknife has been here prior to
1945 and most of us came here after 1967 and there are dozens of
nationalities represented with no single majority. Everyone is in a
minority here! Easy to assimilate.

 JW> notion about the place. I wonder if there are also hidden hot spots
 JW> in Saskatchewan?

 ML> Probably. 
          
My sister in Saskatoon tells me there are quite a few post grad
students from the Indian subcontinent and the Caribbeans around the
university's biology, genetics and crop science depts which help
one Jamaican and two Indian places survive. Janet is developing a
taste for mild Indian food... "Canadian hot".

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

     Title: ROTI CHANAI - STUFFED INDIAN-STYLE BREAD
Categories: Breads, Indian, Singapore
  Servings: 6

          FILLING:
   450 g  Peas- yellow split; drained
     1 ts Salt
     1 ts Turmeric- ground
     1 tb Ghee
     1    Onions; diced
     1 tb Brown mustard seeds
     1 tb Cumin seeds
          ROTI:
   750 g  Flour- plain
     6 ts Baking powder
     1 ts Salt
   100 g  Ghee; softened
     2 c  Water; approx

There are a myriad variations on this simple dish: the filling can
be curried potato or cauliflower mixture, for example, & the method
of cooking can alter the taste. Known as DHALPURI when deep-fried or
stuffed, & paratha when the bread is designed to me more like a
flaky pastry, roti is as versatile & imaginative as the mind that
creates it.

Place the split peas in a saucepan with plenty of water & add the
salt & turmeric. Bring to the boil then reduce to a simmer, skim any
scum from the surface & cook till the peas are soft, about 30
minutes. Drain & allow to cool.

Heat the ghee in a frypan & gently fry the onion, mustard & cumin
seeds till the onion is translucent. Combine this mixture with the
split peas & refrigerate till ready to use - preferably up to 6
hours.

Sift the flour, baking powder & salt into a large mixing bowl & rub
in the ghee till the mixture looks like small breadcrumbs. Add the
water a little at a time, mixing with your fingers, till a soft
dough forms. Transfer the dough to a floured surface & knead for 7-8
minutes. Form into balls 5cm in diameter & roll them out on a
floured surface into rounds approximately 1cm thick.

Place 2 tablespoons of the split pea & onion filling in the centre
of the rounds &, gathering from all sides, close the dough over the
top, sealing well. Roll out gently on a floured surface to a
diameter of 10-12cm. Brush one side of the roti with extra ghee &
place this side down in a large heavy-based frypan. Cook till
lightly browned, about 3-4 minutes, then brush the other side with
ghee, turn over & repeat. Wrap in a warm tea towel till you have
cooked all the rotis.

From: STREET FOOD FROM AROUND THE WORLD By: JAMES MAYSON
Scanned by: KEVIN JCJD SYMONS, JUNE 2008

MMMMM


Cheers

YK Jim


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