Text 10654, 91 rader
Skriven 2008-07-15 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: pizza\607
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Ah, so that's it: precursors are cool, successors aren't. [g]

 ML> Pretty much the case. Successors when they masquerade as
 ML> the real thing, which they do frequently.

Ah but I don't do that; I always differentiate between classic and
modern improvisations. In fact I said to the family, "does anyone
want to taste my weird pizza?"


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

     Title: Pav Bhaji
Categories: Indian, TNT
  Servings: 8

      2 TB oil
      1 TB whole cumin seed
      1 lg onion, chopped
      3    green chiles, minced
      1 TB ginger-garlic paste
     14 oz tomato puree
    1/2 ts turmeric
    1/2 ts khatai
      1 ts red chile powder
      2 ts salt
      1 TB garam masala
      1 TB pav bhaji masala
      3 md potatoes, cubed and cooked
      2    carrots, finely diced
    1/2    head cabbage, diced
    1/2    head cauliflower, chopped
           small
    1/2    green bell pepper, diced
    2/3 c  peas
           TO SERVE:
           Soft dinner rolls
           garnish: chopped raw onion,
           chopped cilantro, butter,
           lime juice, pav bhaji
           masala

This is a wonderful vegetable subjee that you eat with soft
rolls--in India they are called pav or pau, but here we use soft
dinner rolls or hamburger buns. This is a famous street food from
all over India but specifically Mumbai. My husband goes crazy for
it, especially with the buns toasted in lots of butter.

Deirdre

Heat the oil on medium, then add the cumin seeds and onion.  Saute
until the onion becomes soft and translucent, then add the green
chile and stir.  Add the ginger-garlic paste and stir for another
minute or two.  Add the spices (turmeric, red chile, salt, garam
masala, khatai, pav bhaji masala) and stir for a minute.  Add the
tomato and stir to blend.  Add the cabbage and cauliflower and stir
to coat in the tomato mixture.  Pour in enough water to barely cover
and bring to a simmer.  Add the rest of the vegetables (except peas)
and more water if needed.  Cover the pan and simmer until the
vegetables are very soft and the mixture has thickened, 30-45
minutes.  When vegetables are soft, remove the pot from the heat and
carefully mash them with a potato masher.  Add the peas and return
to the heat.  Add a little more water if you like, and continue to
simmer until it is the consistency you like (we like it kind of
thick).

Take some soft dinner rolls and cut them in half crosswise.  Toast
them in a pan with butter.  Serve the bhaji in bowls topped with
more pav bhaji masala to taste, chopped raw onion, cilantro, a pat
of butter, and a squeeze of lime juice.  You can use pieces of the
bread to pick up the bhaji, or you can make little sandwiches with
the bhaji and pav.  The leftovers of the bhaji also make really good
sandwiches between slices of bread and cooked in a sandwich maker,
served with spicy ketchup.


  From: Deirdre Jain To: Eat-L          
 
MMMMM-------------------------------------------------


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)