Text 27825, 103 rader
Skriven 2012-08-02 10:00:50 av Janis Kracht (1:261/38)
  Kommentar till text 27803 av Dale Shipp (1:261/1466.0)
Ärende: Another Ithaca Farmer's Market
======================================
Hi Dale,

>>> Tried your pseudo-Melinda at the picnic... definitely hot enough... I

>> Just a little bit on the tip of my finger.  I think that stuff should be
>> labeled as only for those who are fire breathers -- which excludes me.

>> I tried it after everyone left... WAY too hot for me (grin)

> Probably too hot for everyone there except for Michael.

hehe.. true.  I would have let Eoin try it, but I couldn't be sure of the
ingredients in terms of what he can have and not have.  He's one I would
consider a "fire-breather".

> BTW -- did you section that leftover pork and freeze it for later?

Yes indeed!  I used some for sandwiches, then froze the rest. :)

===Indian Masala Dosa ===

We had this yesterday at the new "mini-farmer's market" on Wednesday afternoons
in Ithaca.  Ithaca's farmer's market just started the Wed. 4pm-7pm slot at an
alternative location than the original market.  This one is closer to us (near
the College town Bagel store if you remember much of Ithaca).  There certainly
weren't near as many vendors (but I expect that will change in time), but there
were plenty of vegetables, and some great cheeses and craftsman... and one
vendor offering Indian Marsala Dosa with curried potato filling, or another
curry if you wanted that instead.

for this recipe I found online:
Read more at
http://www.food.com/recipe/masala-dosa-with-coconut-chutney-south-indian-savory
-crepes-with-filling-27028

Dosa:

2 cups parboiled rice
1 cup uncooked rice
1 cup split Urad Dal (split black gram) 1/2 teaspoon fenugreek seeds
salt
oil (for frying)

Potato curry

3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon gram dal
1 teaspoon black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped 1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/8 lbs potatoes, boiled,peeled,chopped salt
coriander leaves, finely chopped (use about one handful) 1 lemon, juice of
(optional)

For the Dosa:
Soak the parboiled and uncooked rice together in water. Separately, soak the
dal and fenugreek seeds together in water. After 3-4 hours, drain and reserve
the water and grind both separately in a blender to a fine paste, adding some
the reserved water as needed (if the grinder/blender seizes up) until the
mixture is of batter consistency. Add the salt, some water if necessary, and
mix both together thoroughly; keep overnight to ferment. The next day, check
the batter; if too thick, add some water and mix so that it is of a pouring
consistency. Heat a skillet and grease with some oil. 7 Pour a ladleful of
batter and spread as quickly as possible into a thin circle. Pour a little oil
(about 1/2 teaspoon) all around the crepe and on the centre as well. Cook until
the dosa is done, then turn over and cook the other side until crisp.  Set the
dosas aside. Note: If parboiled rice is not available, soak 2 1/4 cups of
uncooked rice.

For the potato curry:
Heat the 3 tablespoons of oil.  Season with the mustard and gram dals. When
done, add the chopped onions, green chilies, ginger, curry leaves, chili
powder, and turmeric powder. When the onions are browned, add the potatoes and
salt, and mix thoroughly. Add the coriander leaves and lemon juice, if desired,
and mix well. For the chutney: Heat the oil, add the asafoetida, red chilies,
and then the dal.  Fry until the dal turns brownish. Remove from flame. Grind
this mixture with the grated coconut, salt and tamarind to a slightly rough
paste.  Add a little water to make the chutney of a spreadable consistency.  To
make the masala dosas (the final product!): When required, reverse the prepared
dosa and place on a skillet.  Spread approximately 1 tablespoon of chutney
evenly all over the dosa.  Carefully place 2 tablespoons of potato curry in the
centre, fold the the left a third over the centre, and then the right side over
the left (or, just fold it any way you like!).  Sprinkle a little ghee or
butter.  Roast for a minute or two. Remove from flame and serve immediately.

===

The Dosa at the farmer's market was called "Indian Street Food" :)  Each Dosa
was given a squiggle of a slightly tangy paste - perhaps yogurt and mint.. not
sure. :)

I'm going to make some Dosas on Friday night for my daughter and her boys, but
I'll use a chicken mint curry for the filling since she doesn't eat potatoes.

Take care,
Janis

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