Text 11117, 116 rader
Skriven 2011-05-21 22:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Card Sharps 354
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Interesting what a bunch of old reprobates we are. I too
 ML> used to supplement my scholarship and research assistantship
 ML> by playing bridge and generally winning. I wonder what became
 ML> of those who lost at cards: unwilling to come forward
 ML> shamefacedly?

Well I will admit to loosing at pool and only breaking even at
poker. I only made money at bridge and hearts.

 ML> The 8 bid was once legal

I shall cite you should I ever (unlikely) be in that situation
again.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yoh-Mari (Filled Dumplings)
 Categories: Indian, Desserts, Dumplings, Nuts
      Yield: 15 servings

           DOUGH:
      2 c  Long grain white rice flour
           Or ground rice
      1 c  Boiling water
    FILLING SAUCE:
      1 c  Chaku* or substitute with
    Jaggery*
      1 c  Brown sesame seeds, dry
    Roasted and ground
      3 tb Unsweetened shredded
    Coconut
    Water to make fine paste

  As a very popular festive dish, Yoh-Mari is traditionally prepared
  during Yoh-Mari Purnima, a holiday that is observed during the
  full moons between November and January.  During this festival,
  gods are worshipped with offerings of Yoh-Mari and thanked for a
  good harvest. The preparation of Yoh-Mari is a family affair. Even
  children help by molding the dumplings into different animal
  shapes including fish, lamb, dogs and cats.

  Yoh-Mari is quick and easy to make. There are basic four steps in
  making this dish.  First, rice flour is kneaded into a smooth
  dough and designed into pockets.  Then, the sweet sesame filling
  is prepared and added to the dough.  After that, the dough is
  molded into different shapes customarily resembling nature.
  Finally, the individual pieces are sealed and steamed.

  *In order to make ground rice, plain rice should be placed in a
  food processor or blended until it is a fine powder. (Basmati rice
  is not recommended)

  *In Nepal, chaku is generally used.  Chaku is an unrefined sugar
  made from the juice drained out of sugar cane stalks. This juice
  is then purified and boiled to produce a thick dark brown syrup
  which ultimately turns into firm chunks.

  *Similar to chaku, jaggery is available in Indian or Middle
  Eastern specialty markets.  If jaggery is not available, combine 1
  cup of dark brown sugar with 1 tablespoon dark molasses.

  PREPARATION AND COOKING METHOD In a large bowl, mix rice flour and
  boiling water with a spoon until moist. When the mixture is
  cooled, use your hands to knead the dough until smooth. If
  necessary, adjust the amount of water. Cover dough with damp cloth
  and set aside.

  While the dough is resting, prepare the filling.  In a heavy
  saucepan or cast-iron griddle, pre-warm the pan over low heat. Add
  the sesame seeds and dry roast until lightly browned or when it
  releases an aromatic fragrance.  Remove and grind it to make a
  fine powder in a spice blender. Process shredded coconut in the
  same blender and grind to a fine powder.

  Mix all the filling ingredients together in a bowl.  Add water to
  make a thick sauce.  Set aside.

  Knead the rested dough again until smooth.  Form the dough into a
  long roll and divide into 15 pieces.  With your hands, mold one
  piece of dough into a spherical shape.  Flatten the center of the
  sphere and fill it with 2 teaspoons of filling sauce.  Seal the
  edges of the dough gently. If there are any cracks be sure to seal
  them.  Shape into different forms to your liking.  Repeat this
  process with the rest of the dough. Cover the Yoh-Mari with a
  moist cloth until it is steamed.

  STEAMING Yoh-Mari should be steamed right after shaping. Boil
  enough water into the lower part of the steamer.  Set each
  Yoh-Mari on the steamer tray, making sure that there is ½ inch
  space between each allowing the steam to circulate.  Place steamer
  trays on the steamer and cook for 10-12 minutes or when they
  appear glazed.

  SERVING SUGGESTIONS Remove the tray from the steamer. Carefully
  transfer the Yoh-Mari into serving dishes and serve warm with
  pickle and beverages.

  Recipe submitted by: Jyoti Pathak To: soc.culture.nepal

MMMMM



Cheers

YK Jim


... Good. Chinese. Buffet. Pick Two.

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