Text 15507, 76 rader
Skriven 2011-09-08 23:01:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Tiny's BBS
======================
 -=> On 09-08-11  07:17,  Dave Drum <=-
 -=> spoke to Bill Swisher about Tiny's BBS <=-

 DD> BTW - thanks for the e-mail copy of Dale's BBS list. I couldn't find
 DD> mine.  v)=

Be advised that it is almost two years since I updated that list -- or
even looked at it.  I'm sure that some of those sites have gone dark by
now.  But -- hope it helps.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mixed Vegetable Cutlets
 Categories: Indian
      Yield: 12 Servings
 
      1 c  Cauliflower florets
      1 c  Potatoes, diced & peeled
      1 c  Green peas, frozen or fresh
      1 c  Green beans, 1/4 inch
           -pieces
      1 c  Finely shredded carrots
    1/2 c  Finely shredded beets
    1/4 c  Finely chopped celery
      2 ea Hot green chilies,
           -quartered
    2/3 c  Cooked chick peas
      3 tb Almonds
      3 tb Walnuts
      3 tb Sunflower seeds
  1 1/2 ts Salt
    1/4 ts Black pepper
    1/2 ts Turmeric
      1 t  Garam masala
    3/4 c  Milk
      2 tb Cornstarch
      2 tb Whole wheat flour
    2/3 c  White poppy seeds
           -Ghee for shallow frying
 
  Place the cauliflower, potatoes, fresh peas & green beans in the
  bottom of a pot & cover with water. Put the carrots, beets & celery
  in a steaming basket, cover & place over the pot. Cook until the
  vegetables are tender-crisp. Drain, saving the water.  Add the frozen
  peas, defrosted first, to the steamed vegetables.
  In a blender, while it is running, drop in the chilies. Add the chick
  peas, nuts & seeds & process until the peas are mashed.  Some
  vegetable water may facilitate this. Add the cauliflower, potatoes,
  fresh peas, if using, & beans. Pulse on & off till they are coarsely
  mashed. Transfer to a mixing bowl, add the steamed vegetables, salt,
  pepper, turmeric & garam masala. Mix well. Divide into portions.
  Line a baking sheet with waxed paper. Flatten a portion into an almond
  shaped cutlet, 1/2 inch thick & place on the sheet.  Cover &
  refrigerate for 30 minutes.
  Whisk the milk, cornstarch & flour in a flat bowl until smooth. Dip
  each cutlet into the batter, roll in poppy seeds & set aside
   briefly to air dry.
  Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
  batches for 2 minutes each side. Drain & serve.
  
  Recipe By     : Yamuna Devi, "The Art of Indian Vegetarian Cooking"
  
  From Internet mailing list, homehearth-food@esosoft.com
  
  From: Sharon Raghavachary <schary@earthdate: Thursday, February 12,
  1998 2:27
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:05:45, 08 Sep 2011
___ Blue Wave/DOS v2.30

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