Text 24691, 58 rader
Skriven 2009-06-03 15:25:04 av Michael Loo (1:18/200.0)
  Kommentar till text 24668 av Jim Weller (1:123/140)
Ärende: cutting the mustard 668
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 JW> Almost like strong horseradish was added to it plus something else I
 JW> can taste but not label.

Yes, not label - exactly. Sometimes I think it musty,
sometimes varnishy, but it's not really either of these.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

      Title: Goan-style Chicken with Roasted Coconut (Shakoothi
 Categories: Indian, Main dish, Ethnic
      Yield: 6 Servings

  2 1/4 tb Coriander seeds
  1 1/2 ts Whole black mustard seeds
      6 ea Hole cloves
    3/8 ts Ground nutmeg
      3 c  Grated fresh coconut
      9 ea Cloves garlic
  2 1/4 c  Water
      3 ea Medium onions, minced
  2 1/4 ts Salt
  2 1/4 ts Whole cumin
  1 1/2 ea One inch stick cinnamon
    3/8 ts Whole black peppercorns
  1 1/2 ea Whole dried hot red chili
  1 1/2 ea One in cube ginger chopped
    3/4 ea Fresh hot green chili
      6 tb Vegetable oil
  3 1/3 lb Chicken parts, skinned

  Put the coriander seeds,  cumin seeds,  mustard seeds, cinnamon,
  cloves, peppercorns,  nutmeg  and red chili in a small frying pan.
  Place over a medium  flame.   Now  quickly  'dry-roast'  the  spices,
  stirring them frequently until they emit a very pleasant  'roasted'
  aroma. Empty the spices  into  a  clean coffee grinder or spice
  grinder and grind until fine.  Put spiced in bowl. Put the coconut
  into the same frying pan and dry roast it over a  medium flame,
  stirring all the time. The coconut should pick up lots of brown
  flecks and also smell roasted. Put the coconut in the bowl with the
  other dry roasted spices. Put the garlic, ginger, and green chili
  into the container of an electric blender, along with some water.
  Blend until you have a paste. Heat the oil in a 10-12 inch frying pan
  or saute pan over a medium  high flame.   When hot put in the onions.
  Stir and fry them until they pick up  brown spots.   Now pour in the
  garlic-ginger mixture and stir  once. Turn  heat to medium. Put in
  the chicken pieces, salt,  as well as the spice coconut mixture in
  the bowl. Stir and fry the chicken  for  3-4 minutes or until it
  loses its pinkness and turn heat to low,  and cook for 25 to 30
  minutes or until chicken is tender. Stir a few times during this
  cooking period, making sure that you turn over each piece of chicken
  so that it gets evenly colored.

  Author unknown.  U/l to NCE by Burt Ford 11/98.

MMMMM

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