Text 15932, 126 rader
Skriven 2011-09-21 23:29:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: shipp trip descrip 9
================================
 -=> On 09-20-11  20:46,  Michael Loo <=-
 -=> spoke to All about shipp trip descrip 927 <=-

 ML> Next day: as Mango Grove is gone, and we all had had our taste
 ML> buds set on Indian, Sapphire, where we'd all enjoyed the buffet
 ML> before, was next on the list. This time there must have been an
 ML> apprentice in the kitchen, and almost everything was a bit salty
 ML> and at the same time a bit underseasoned.

It certainly was not up to the levels that we have come to expect of
that restaurant.  We went there with the Hafflys the end of July, and
all found the food pretty good.  This time was certainly a
disapointment.

You've done a good job of capturing the dishes -- and I did not see any
note taking :-}}  well done.

However, I did not detect the frequent salt levels in dishes that you
mention -- just not the usual distinctive flavors of each dish we've
come to expect.

 ML> Eggplant and tofu Thai-style - in contrast to the above, this was
 ML> well flavored, though the eggplant again was on the salty side and,
 ML> oddly, undercooked. Blocks of fried tofu, pretty good. Dale said
 ML> that there were mushrooms as well, but I didn't get any.

The dish I had with cap mushrooms was supposed to have eggplant in it.
I don't recall any tofu dish.  Guess I must have skipped over that one.

 ML> I don't know what the above dish and chicken in green curry were
 ML> doing on this buffet. This latter was more authentic-tasting than

Sapphire does claim to be Indian and Thai.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ordinary Sambar (Kuzhambu)
 Categories: Indian
      Yield: 4 Servings
 
    1/2 c  Red Gram Dal (Pigeon Peas,
           -Toor Dal) -- Picked Over&
           -Rinsed
      2 c  Water
           -Lemon-Sized Piece Of
           -Tamarind Pulp
      1 c  Hot Water
      2    Green Chillies (Chili
           -Peppers) -- Slit Sideways
      1 c  Mixed Vegetables -- Chopped
           -(e.G. Radish, Onion, Okra,
           -Eggplant, Sweet
           -Pepper, Potato)
      1 c  Water
           -Salt -- To Taste
    1/2 ts Ground Turmeric
      3 ts Sambar Powder
      1 tb Rice Flour -- Optional
      2 tb Extra Water -- Optional
      1 sm Bunch Of Coriander Leaves,
           -Chopped -- For Garnish

MMMMM-----------------------FOR TEMPERING----------------------------
      1 tb Oil (To 1 1/2 Tbsp.)
      1 tb Brown Mustard Seeds
    1/2 ts Asafoetida Powder
    1/2 ts Fenugreek Seeds
    1/2 ts Cumin Seeds
      1    Red Chili (Chili Pepper) --
           -Halved
           -Few Curry Leaves
 
  Wash gram dal well. Drain. Place dal in a heavy saucepan. Cover with
  2 cups water and bring to a boil. When boiling, cover pan with a lid,
  leaving slightly ajar. Stir several times during the last 30 minutes
  of cooking. Set dal aside without draining.
  
  Soak the tamarind pulp in 1 cup hot water for 15 minutes. Strain the
  tamarind water into another container, squeezing as much liquid as
  possible out of the tamarind pulp. Discard the pulp. Set the juice
  aside.
  
  Select enough vegetables to fill approx. 1 cup when chopped. Peel and
  prepare as neccessary. Chop into 1/2 in. pieces. Set aside.
  
  TEMPERING: Heat 1 1/2 tablespoons oil in a heavy saucepan. Add the
  mustard seeds, asafoetida powder, fenugreek seeds, cumin seeds,
  halved red chilli, and a few curry leaves.
  
  When the mustard seeds splutter, add the slit green chillies and
  chopped vegetables. Saute' for a couple of minutes. Add the tamarind
  juice, 1 cuo water, salt to taste, ground turmeric, and sambar
  powder. Cover and simmer over low heat until the vegetables are
  tender. Add the undrained cooked dal. Simmer for 5 minutes, until
  thoroughly blended. If the sambar needs to be thickened, make a
  smooth paste of the rice flour in 2 tablespoons extra water. Add to
  the sambar and cook for 2 - 3 minutes.
  
  Garnish with the chopped coriander leaves. Serve hot with rice.
  
  Notes:  When two or three vegetables are used, there is a subtle
  blending of the different flavors of each vegetable. For a more
  distinctive flavor, make the sambar with only one type of vegetable.
  If potato is used singly, reduce the amount of oil added while
  tempering. Vegetables such as sweet pepper, onion, eggplant, okra,
  etc. will require a little more oil.
  
  >From Dakshin: Vegetarian Cuisine From South India by Chandra
  Padmanabhan.
  
  Recipe By     : Dakshin by Chandra Padmanabhan
  
  From Internet mailing list, homehearth-food@esosoft.com
  
  From: Sharon Raghavachary <schary@earthdate: Wednesday, February 11,
  1998 1:33
 
MMMMM



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