Text 2737, 71 rader
Skriven 2010-10-14 23:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RICE 1 01014
====================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> fluffy long grain rice which I consume with a fork.

 GJ> Another Western innovation.
                  
But not a bad one. Just different. It's like arguing whether rye
bread or a French loaf is better; there is no definitive answer. But
one style is superior to another when accompanying different sorts
of foods.

 GJ> The usual way of eating Indian food is with the fingers...
 GJ> form rice etc into a ball

I learned the same technique in college from my Nigerian roommates.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Apple Chutney From Ko Rasoi
Categories: Indian, Relishes
  Servings: 4

      3 md Granny Smith apples
    3/4 c  granulated sugar
      2 TB apple cider vinegar
      1    clove
      2 TB grated fresh ginger
    1/2 ts mustard seeds
      1 pn each ground star anise,
           fennel and cardamom
      1 pn salt
      1 ts chili flakes

Peel and core apples, and roughly chop into a mixing bowl. Add
sugar, and toss to coat. 

Transfer apple mixture to a medium saucepan set over low heat. Cook
until the juice begins to seep out of the apples, then increase the
heat to medium. Rather than stirring, swirl the mixture around so
that the apple pieces stay more or less intact.

Once the liquid has reduced to a thick syrup and the sugar
caramelises to a pale gold colour, add the remaining ingredients
(this took about 30 minutes in my case, but will vary depending on
the juiciness of the apples). Reduce heat to low, and cook for about
2-3 minutes to let the flavours combine, then remove from heat. The
remaining heat in the pan should be sufficient to finish cooking the
spices.

Spoon the hot chutney into a sterilized glass jar and let cool
before storing in the refrigerator. Chutney will keep in the fridge
for a month or two... assuming it manages to last that long. Sanjana
recommends serving this chutney on toast, as a sandwich spread, or
as an accompaniment to your favourite curries. (It's wicked good
with aged cheddar)


  From: Http://Messycook.Blogspot.Com/  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Always be sincere - Even when you don't mean it.

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