Text 12873, 102 rader
Skriven 2008-08-28 19:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CHAMPAGNE  80825
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 -=> Quoting Jim Weller to Michael Loo <=-
 
 GJ> Those dates are interesting, as a few years ago, in an Amherst bottle
 GJ> shop I saw a bottle of "Champagne", made in USA, which on the label,
 GJ> in small print, claimed to have won a medal in the Champagne class, in
 GJ> Paris, in 1912 or thereabouts.  (Thinks... I wonder if that was really
 GJ> Paris *France*, or another Paris...?)

Probably Paris, Ontario (which is near London and Berlin BTW).


 GJ> Interesting that legislators at the time fondly believed that USA
 GJ> could remain "dry" forever, while most of the rest of the world boozed
 GJ> on.
         
So did most Americans!


Today's tip: You can use your tortilla press to make thin chicken, veal
and pork cutlets.

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

     Title: Dahi Vade
Categories: Indian, Pancakes, Beans
  Servings: 4

      2 C  Urad Dal, Soaked In Water
           Overnight
           Salt to taste
           Red chile powder to taste
      1 TB whole cumin seeds
           Oil for frying
           TO SERVE:
           Plain yogurt, thinned out
           with some water and stirred
           until smooth
           Black salt to taste
           Red chile powder, to taste
           Roasted and crushed cumin
           seeds
           Minced green chiles, to
           taste
           Cilantro chutney (recipe
           follows)
           Tamarind chutney (recipe
           follows)
           Chopped cilantro

This is dahi vade, which we briefly mentioned on the list a while
back.  At that time, Ranu Khanna said that her mom's secret to the
softest vade was to blend up the lentils as smooth as possible.  We
taught this recipe in our most recent cooking class at the local
gourmet shop, where they had a Vita-Mix blender, which is a very
powerful (and expensive) blender.  Wow! They were the best we've
ever made, because that blender got them absolutely smooth.  Here is
the recipe we taught, along with chutney recipes from our class too.

Judy, I'm really not sure how you could make this without frying.
One good thing about the recipe at least is that the vade get soaked
in water and squeezed out before serving, and a lot of the oil comes
out too.

My husband says that in India you start eating these at Holi time (a
spring festival) and then throughout the hot months.  It's a nice
and cool appetizer or light dinner.

Deirdre

Take the soaked dal and grind it up as smooth as you can in a
blender or food processor with a little bit of water and some salt,
the cumin seeds, and red chile powder.  It shouldn't be too thick or
too liquidy.

In a large skillet, drop the paste by tablespoonfuls into hot oil
and fry until golden brown.  After they are cooked and cooled a
couple minutes, place them into a big bowl of cold water.  You can
let them soak for hours to get really soft, or you can serve them
soon after.

When you are ready to serve, remove the vadas from the water and
gently squeeze them to remove extra water/oil.  Place maybe 5-6
vadas on each plate. Pour some of the liquidy yogurt over them. Then
sprinkle the following on top: a pinch of black salt, some red chile
to taste, minced green chiles, cilantro chutney, tamarind chutney,
burnt cumin seeds, salt, and chopped cilantro.


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

Cheers

YK Jim


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