Text 13953, 94 rader
Skriven 2011-07-26 23:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: savory pastries
=======================
-=> Quoting Hap Newsom to Jim Weller <=-

 ->       Title: Empanadas - Turnovers

 HN> What about samosa's then??

Another fine food, in the same extended family. Which reminds me the
"Taste of Thai" food truck with the bland, starchy offerings is
already out of business. The truck is still there though. There's
a crudely overpainted "Taste of India" sign on it and a new lady
running it. I haven't sampled her wares yet but I will.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Lentil Soup with Spiced Oil
 Categories: Indian, Chicken, Soups, Chilies, Beans
      Yield: 6 Servings
 
           FOR THE SOUP:
      1 c  Red lentils
           -picked over
      2    Onions; chopped
      2 tb Vegetable oil
      5    Garlic cloves; minced
      4 ts Grated peeled fresh
           -ginger root
      1 ts Ground cumin
      1 ts Ground coriander seeds
      3 c  Chicken broth
      1 c  Drained canned tomatoes
           FOR THE SPICED OIL:
      2 tb Vegetable oil
  1 1/2 ts Minced seeded red chile or
    1/4 ts dried hot red pepper flakes
    1/4 ts Cumin seed
    1/4 ts Turmeric
           Fresh coriander sprigs for
           -garnish
           Pappadams as an
           -accompaniment
           FOR THE PAPPADAMS:
           Pappadams
           Vegetable oil for frying
 
  Make the soup: In a large bowl wash the lentils in several changes
  of cold water until the water runs clear and drain them in a fine
  sieve. In a large heavy saucepan cook the onions in the oil over
  moderate heat, stirring, until they are softened, add the garlic
  and the gingerroot, and cook the mixture, stirring, for 1 minutes.
  Add the cumin and the ground coriander seeds and cook the mixture
  over moderately low heat, stirring, for 1 minute. Add the lentils,
  the broth, 1 1/2 cups water, and the tomatoes and simmer the
  mixture, covered, for 15 to 20 minutes, or until the lentils are
  tender. In a blender or food processor puree the mixture in
  batches, transferring it to a bowl as it is pureed, return the
  soup to the pan, cleaned, and season it with salt and pepper. The
  soup may be made 3 days in advance and kept covered and chilled.
  Reheat the soup and thin it, if necessary, with water.
  
  Make the spiced oil: In a small skillet or saucepan heat the oil
  over moderately high heat until it is hot but not smoking, add the
  chili, the cumin seed, and the turmeric, and fry the spices,
  stirring, for 10 to 15 seconds, or until the sizzling begins to
  subside. Remove the skillet from the heat.
  
  Heat the soup over moderate heat, stirring, until it is hot and
  ladle it into bowls. Drizzle the spiced oil with a spoon over the
  soup, garnish each serving with a coriander sprig, and serve the
  soup with the pappadams.
  
  Make the pappadams: In a skillet at least 2 inches wider than a
  pappadam heat 1/2 inch of the oil to 375F. on a deep-fat
  thermometer and in it fry the pappadams, 1 at a time, turning
  them, for 10 to 15 seconds, or until they have expanded and turned
  pale golden. Transfer the pappadams as they are fried to paper
  towels to drain. The pappadams may be fried 1 day in advance and
  kept, covered loosely, at room temperature.
  
  Gourmet March 1991
  

MMMMM


Cheers

YK Jim


... A philosophy is a verbose bumper sticker.

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