Text 14283, 71 rader
Skriven 2011-08-03 23:41:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Goan 2
==============
 -=> On 08-03-11  14:23,  Hap Newsom <=-
 -=> spoke to Jim Weller about RE: savory pastries <=-

 HN> I like Goan style cooking, even though
 HN> it's often even too hot for me!

And a second one:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
 Categories: Indian, Main dish, Ethnic, Spicy
      Yield: 6 servings
 
  2 1/4 tb Coriander seeds
  1 1/2 ts Whole black mustard seeds
      6    Hole cloves
    3/8 ts Ground nutmeg
      3 c  Grated fresh coconut
      9    Cloves garlic
  2 1/4 c  Water
      3    Medium onions, minced
  2 1/4 ts Salt
  2 1/4 ts Whole cumin
  1 1/2    One inch stick cinnamon
    3/8 ts Whole black peppercorns
  1 1/2    Whole dried hot red chili
  1 1/2    One in cube ginger chopped
    3/4    Fresh hod 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 spices 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.

  From: Carl Berger                     Date: 05-28-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:43:56, 03 Aug 2011
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)