Text 27860, 163 rader
Skriven 2012-08-03 00:55:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Re: Another Ithaca Farme
================================
 -=> On 08-02-12  10:00,  Janis Kracht <=-
 -=> spoke to Dale Shipp about Another Ithaca Farmer's M <=-

 >>> 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.

 JK> hehe.. true.  I would have let Eoin try it, but I couldn't be sure of
 JK> the  ingredients in terms of what he can have and not have.  
 JK> He's one I would consider a "fire-breather".
 
Ask Stephen to post the recipe he actually used.  I might have a version
of it in my MealMaster database, but it might also not be the same as
what he did.  I also just saw that Michael posted the recipe.  I'm
reasonably sure that is what Stephen said he made.

Maybe we should have had a few habanero peppers there for Eoin to munch
on?

 JK> ===Indian Masala Dosa ===

 JK> We had this yesterday at the new "mini-farmer's market" on Wednesday 
 JK> afternoons in Ithaca.  Ithaca's farmer's market just 

We've had them and made them several times.  Really good.

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

That is the nice thing about them -- you can fill them with any thing.
We do tend to use a dry potato curry for them, but your chicken curry
should work also.

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: South Indian Dosas
 Categories: Bakery, Indian, Breakfast, Snack, Vegetarian
      Yield: 8 pancakes
 
    1/2 c  Urad dal
      1 c  Long-grain rice
    3/4 ts Salt
    3/4 ts Ground cumin seeds
    1/2 c  Vegetable oil (about)
 
  Pick over and wash urad dal.  Soak in 2 cups water for 8 hours.
  
  Wash rice and soak in 3 cups water for 8 hours.
  
  Drain dal; blend in food processor or blender for 2 minutes, scraping
  down sides occasionally.  Add 2 tablespoons water and process another
  minute. Add another 2 tablespoons water and process again for one
  minute. Continue adding water until you've reached 3/4 cup total, and
  mixture is light and fluffy.  Place in a bowl and set aside.
  
  Drain rice; blend in food processor or blender, adding 3/4 of water 2
  tablespoons at a time, until mixture resembles fine grains of
  semolina. Combine rice mixture with dal mixture.  Cover and leave in
  a warm place to ferment, 16-20 hours.
  
  The fermented batter should be frothy.  Add the salt and cumin and
  stir to combine.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2
  cup of the mixture onto the center of the hot skillet. Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side, until lightly browned. Remove
  pancake to plate and repeat with remaining batter, adding only enough
  additional oil to the skillet as needed to keep surface evenly
  greased.  I found that about 1/2 to 3/4 teaspoon for each pancake was
  plenty, but your mileage may vary.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
  From: Mark Satterly                   Date: 09-11-95
  Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rice-Flour Dosas with Mustard Seeds and Black Pepper
 Categories: Bakery, Indian, Breakfast, Snack, Vegetarian
      Yield: 8 pancakes
 
      1 c  All-purpose white flour
      1 c  Rice flour
    1/8 ts Cayenne pepper (or more)
    1/2 c  Peeled and chopped onion
    1/4 c  Freshly grated coconut
  1 1/4 ts Salt
      1 c  Plain soy yogurt
      7 tb Vegetable oil (about)
      1 ts Whole black mustard seeds
      1 ts Black peppercorns
           -- (coarsley crushed
           -- or very coarsely ground)
 
  In a food processor or blender, blend together white flour, rice
  flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until
  smooth. Transfer mixture to a bowl.
  
  Heat 1 tablespoon oil in a small skillet set over medium heat and cook
  mustard seeds until they begin to pop.  Add seeds and oil, along with
  black pepper, to batter; stir to combine thoroughly.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
  cup of the mixture onto the center of the hot skillet.  Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side. Remove pancake to plate and
  repeat with remaining batter, adding only enough additional oil to
  the skillet as needed to keep surface evenly greased.  I found that
  about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  
  Serve right away, or reheat (wrapped in aluminum foil) in a 400 F.
  oven for 15 minutes.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
  From: Mark Satterly                   Date: 09-11-95
  Cooking
 
MMMMM
 



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