Text 14776, 115 rader
Skriven 2011-08-16 13:37:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: echo pic 726
========================
 -=> On 08-09-11  03:45,  Michael Loo <=-
 -=> spoke to All about echo pic 726 <=-

 ML> Out of there at 11:15, and after an amusing Garmin-fueled
 ML> little detour to find a gas station, we were off.

Given your distaste of GPS systems, you are being rather gentle in your
statement -- it really was a wierd route.  The station was supposed to
be only 0.3 miles from where we were, but Garmin led us on a merry chase
of more than a mile -- in a wide circle all around the station just to
send us into it on the correct side of the street.  This is one time I
tend to agree with what Helen was saying -- it only seemed to know how
to turn right.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Labra (T) "Vegetables In A Mingling Mood"
 Categories: Low fat, Indian, Posted
      Yield: 4 Servings
 
      2 tb Water or broth
  1 1/2 t  Sugar
      1    Bay leaf
    1/4 ts Five-spice
      3 tb Peeled, minced fresh ginger
    1/2 ts Turmeric
      2 ts Ground cumin
    3/4 ts Salt
    3/4 c  Chopped tomatoes
    1/2 c  Water
    1/2 lb Potatoes, cut into 1" cubes
  1 1/4 c  Yams cut into 1" cubes
      2 c  Cauliflower cut into florets
  1 1/2    " in diameter
      1 c  Green beans, cut crosswise
           Into 1 1/2" lengths
      2 c  Eggplant cut into 1" cubes
      2 ts Red chili paste (optional)
           Or (see below)
    1/4 c  Thawed frozen peas
    1/2 ts Garam masala
           Garnish:  Boris (lentil
           Dumplings) (optional)
 
  TIPS:
  
  ~ cook veggies uncovered part of the time/when simmered covered for a
  long time veggies become soft and mashed, but cooked uncovered they
  develop a rich roasted flavour
  
  ~Crush a few of the veggies at the end with the back of a spoon to
  release their essense, blending to form a unique sauce
  
  ~since the quantity is large, a 12"(30cm) DEEP-SIDED skillet is
  needed/this allows the veggies to lie in a single layer,which results
  in more even cooking, rich roasted flavour+ holds their shape better
  
  ~important to add spices in order as indicated; for instance garam
  masala-a hot spice is usually added when the heat is turned OFF,
  otherwise it will lose its aroma with high heat, and turn bitter if
  overcooked.
  
  INGREDIENTS:
  
  1. Heat water or broth in skillet (nonstick or Dutch Oven) over med.
  heat Add sugar and fry(a few sec.) til it darkens/Turn heat to
  med.low, fry bay leaf + 5-spice til they start crackling.  Add ginger,
  turmeric, cumin and salt; then tomatoes + water.  Add potatoes and
  yams.  Simmer, covered for 15 mins.
  
  2. Add cauliflower, beans, eggplant + red chili paste.  Simmer,
  covered, for 10 mins.  Turn heat to med. low.  Uncover + cook til the
  veg. are almost tender approx. 10 mins.  Sprinkle 2 to 4 Tblsp hot
  water over the veggies if they start to stick to the bottom, but try
  not add any more than necessary; the sauce should be thick and clingy.
  
  3. Add peas + simmer, covered til the veg. are tender, 3-5 mins.
  Remove from heat.  Blend in garam masala.  Using the back of a spoon,
  mash a few of the potatoes + yams to mix with the sauce.  Sprinkle
  cilantro on top.
  
  SERVING SUGGESTIONS:
  
  In a typical Bengali home it would be served with rice, tart red
  lentils, mellow tomato chutney or soft bread.
  
  TO PREPARE RED CHILI PASTE:
  
  Dried red chili, made into a paste adds a rich,warm flavour + a mellow
  hotness to the dish.  You can roast the chilies first, to further
  enhance the paste.  Put 2-4 whole dried red chilies on an ungreased
  griddle or skillet over low heat.  Turn as soon as they start t o
  darken on the bottom.  Repeat for the other side.  Soak the chilies in
  hot water for 15 mins or til soft.  Remove the seeds to reduce
  hotness.  Grind the flesh with a mortar and a pestle or in a
  mini-chopper using 2 tsp or so of the soaking water.  *Do not
  substitute with commercial red chili paste.  This paste contains other
  ingred. which will alter the taste of the dish.
  
  Date:    Thu, 20 Oct 94 16:27:39 EDT
  From:    cliberat@cott.com
  SOURCE:  The Healthy Cuisine of India (recipes from the Bengal region)
  AUTHOR:  Bharti Kirchner
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 13:43:42, 16 Aug 2011
___ Blue Wave/DOS v2.30

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