Text 14850, 93 rader
Skriven 2011-08-18 21:32:00 av JIM WELLER (1:123/140)
Ärende: Goa 7
=============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Warm Mussel Salad (Tisru)
 Categories: Indian, Fish, Salads, Mussels, Nuts
      Yield: 4 Servings
 
      1 c  Fine chopped onions
      1 tb Fine shredded fresh ginger
      1 tb Ground coriander
      1 ts Turmeric
      1 ts Ground red pepper
    1/2 c  Rich coconut milk
           Coarse salt
      4 lb Mussels (about 4 dozen),
           Scrubbed clean
           Juice of 1 lemon
      2 tb Chopped cilantro leaves
      2 tb Grated unsweetened coconut
  
  Place onions and oil in a deep pot and cook, stirring over high
  heat until they turn light brown, about 5 minutes. Lower heat and
  stir in ginger, coriander, turmeric, and red pepper. Cook for an
  additional minute. Stir in the coconut, salt, and mussels, and
  bring contents to the boil. Cover the pot and steam until the
  mussels open up, about 7 minutes. Transfer mussels and the sauce
  to a deep platter. Sprinkle with lemon juice, coriander and, if
  desired, coconut. Serve immediately.
  
  JULIE SAHNI
  From: Julie Shani's Introduction to Indian Cooking
  SOURCE: Chef du Jour Cooking
  From: Dave Drum                       Date: 01-03-03
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan-Style Chicken with Roasted Coconut (Shakoothi)
 Categories: Indian, Spice, Chicken, Chilies, Nuts
      Yield: 6 servings
 
  2 1/4 tb Coriander seeds
  2 1/4 ts Whole cumin
  1 1/2 ts Whole black mustard seeds
  1 1/2    One inch stick cinnamon
      6    Hole cloves
    3/8 ts Whole black peppercorns
    3/8 ts Ground nutmeg
  1 1/2    Whole dried hot red chili
      3 c  Grated fresh coconut
  1 1/2    One in cube ginger chopped
      9    Cloves garlic
    3/4    Fresh hod green chili
  2 1/4 c  Water
      6 tb Vegetable oil
      3    Medium onions, minced
  3 1/3 lb Chicken parts, skinned
  2 1/4 ts Salt
 
  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.
 
MMMMM

Cheers

YK Jim


... In the north, the Calabrian peperoncino is regarded as dangerously hot

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)