Text 27638, 106 rader
Skriven 2012-07-28 16:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av NANCY BACKUS
Ärende: Chile 1081
==================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> Title: [ch] Ma Po Tofu

 NB> I just had this at Moosewood Restaurant... less the ground pork, of
 NB> course... probably less the chicken stock as well...  It had some nice
 NB> heat to it, though...

 DD> 1 tb Hot bean sauce
 DD> 1/2 lb Ground pork
 DD> 1 ts Soy sauce
 DD> 1 ts Sugar
 DD> 1 lb Medium tofu block

I don't believe that I have *ever* ordered (or made) any dish with tofu as part
of the title. Of course, eating in Oriental venues as I am wont to do I have
had it as an ingredient. Nor have I ever visited a vegetarian restaurant. I
have, from time to time, have simply vegetarian meals - like a whole (or half)
head of steamed Brassicaceae with butter, S&P, and some grated Parm ... which
(butter and cheese) takes it out the realm of vegan.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dum Gobi (Cauliflower)
 Categories: Asian, Chilies, Vegetables, Pressure
      Yield: 1 Servings
 
      1 lg Cauliflower; in florets
      1 c  Petite green peas; the
           - smaller the better
      6 md Tomatoes
      6 md Onions

MMMMM-------------------------OTHERS--------------------------------
      1 c  Plain yogurt
      1 c  Water

MMMMM-------------------------MASALA--------------------------------
      1    Stick cinnamon
      4    Cardamom (elaichi); crushed
      4    Cloves (lavang); powdered
      1 ts Turmeric powder
      1 ts Coriander powder
      2 ts Garam masala powder
      2 ts Cayenne chile powder
      2    Green chilies
      3 cl Garlic
      1 sm Piece ginger
      1 tb Vegetable oil
           Salt

MMMMM-------------------------OPTIONAL------------------------------
           Blanched, slivered almonds
           Cashews
 
  Serves: 6 as a side dish. 3 as a main dish
  
  Dum Gobi's main ingredient is a cauliflower. "Gobi" means
  cauliflower in Hindi, dunno what the "dum" is all about.
  :-) It goes well with parathas or naan or plain-wheat
  tortillas, and is pretty good with rice.
  
  Toss cauliflower and peas in one of the inner bowls of the
  pressure cooker. Wash with water and drain. Sprinkle with
  some salt. Steam this in the pressure cooker. (you can
  cook rice in the other bowl of the pressure cooker
  simultaneously).
  
  Meanwhile, chop the tomatoes; dice the onions.
  
  Grind into paste: half the onions, together with the other
  ingredients for the masala.
  
  Heat a little oil, add cinnamon, cloves, and remaining
  onions. Fry until onions are turning golden. (if you're
  going for the pretentious touch, you can add the
  almonds/cashews now.)
  
  Add the masala paste and mix/fry well, stirring
  continuously.
  
  Beat the yogurt with the tomatoes. Stir into the frying
  pan. 
  
  Turn off the heat and cover, (but keep stirring
  frequently). Wait for the pressure cooker to release
  pressure gradually until it is safe to open.
  
  Add cauliflower and peas to the frying pan, turn the heat
  back on and add a cup of water with salt according to
  taste. Cook until gravy thickens.
  
  The ideal appearance is a chunks of cauliflower in thick
  saffron coloured gravy (color comes from the turmeric).
  
  Garnish with your choice of freshly chopped cilantro, mint
  and any other unidentifiable herbs shredded green chilies,
  finely chopped green and red bell peppers.

  Uncle Dirty Dave's Archives
 
MMMMM

... If the English can survive their food they can survive anything. G.B. Shaw
--- MultiMail/Win32 v0.49
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)