Text 14894, 100 rader
Skriven 2011-08-19 21:30:00 av JIM WELLER (1:123/140)
Ärende: Goa 11
==============
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Coconut Pancakes
 Categories: Pancakes, Indian, Grill, Stuffing, Desserts
      Yield: 4 Servings
 
           FOR THE PANCAKE BATTER:
    100 g  plain flour
      1 tb Caster sugar
           Pinch of salt
      1    Egg
    150 ml coconut milk
      1 tb Melted butter, plus extra
           FOR BRUSHING:
           Few drops of vanilla extract
      1 pn grated lemon zest
           Little oil or butter for
           Making the pancakes and for
           Greasing the pan
           FOR THE STUFFING:
     10 tb fresh grated coconut
      1 tb Golden raisins
     80 g  palm molasses or
           Jaggery, coarsely grated
    1/4 ts Ground cardamom
    1/4 ts Nutmeg, grated
 
  Sift the flour, sugar and salt into a bowl. Make a well in the
  centre and add the egg, coconut milk and melted butter. Whisk to a
  smooth batter, then stir in the vanilla and lemon zest. It should
  have a thin pouring consistency.

  Mix together all the ingredients for the stuffing.

  Heat a little oil or butter in a 15-18cm/6-7in frying pan. Pour in
  enough batter to coat the bottom thinly, tilting the pan to spread
  it. Cook for 1 minute, until lightly browned underneath, then flip
  over and cook the other side. Turn out and make the remaining
  pancakes in the same way.

  Divide the filling between the pancakes and roll up. Place on
  individual serving plates, brush with melted butter and heat
  through under the grill.

  Serve with vanilla ice cream.
  
  Recipe by: Cyrus Todiwala from Saturday Kitchen
  
  From: Shazza
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Goan Coconut Chutney By Madhur Jaffrey
 Categories: Relishes, Indian
      Yield: 4 Servings
 
      4 oz Coconut, freshly grated
      4 oz Chopped, fresh green
           Coriander
      1 sm Onion or 2 shallots peeled
           And coarsely chopped
      1    In piece of fresh ginger,
           Peeled and coarsely chopped
      2    Garlic cloves, peeled and
           Coarsely chopped
      2 tb Lemon juice
      1 ts Coriander seeds
      2    Cloves
    1/2    In piece of cinnamon stick
      1 ts Salt
      1 ts Sugar
 
  Put the coconut, coriander, onion or shallot, ginger, garlic,
  chillies and lemon juice in a food processor. Blend, adding 4 tbsp
  water as needed to get a thick, coarse paste. You may, if you
  wish, put this mixture into the container of an electric blender
  in several batches to get a much finer paste, adding a little
  water if needed. Put the coriander seeds, cloves and cinnamon into
  a clean coffee grinder and grind them to a fine powder. Mix the
  powder with the coconut mixture. Add the salt and sugar. Stir to
  mix and taste for the blend of sweet and sour. Cover and
  refrigerate until needed. The chutney lasts 24-36 hours. It may
  also be frozen.

  From: Shazza
 
MMMMM

Cheers

YK Jim


... Spices are statement flavors that speak for themselves.

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