Text 27922, 111 rader
Skriven 2012-08-04 01:11:08 av Janis Kracht (1:261/38)
  Kommentar till text 27860 av Dale Shipp (1:261/1466.0)
Ärende: Re: Another Ithaca Farme
================================
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".

> 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.

Ok, will do and good idea.. silly of me not to think of that Lol

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

That's funny :)  He's at the age well you know, nothing can harm him :) He has
looked like he was 10 from the day he was 6. it's his height.. Now at least
he's just a tall kid in his class I expect :)

 >> ===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

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

>> 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.

> 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.

It was great :)  I used a number of spices instead of curry powder.. and it
came out so good.

 > [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.

I used brown rice powder instead of grating rice.. :)  and I used a combo of
beany-flour (sorgum and garbanzo) instead of black lentil...

> Wash rice and soak in 3 cups water for 8 hours.

I let the rice flour and maybe 1/2 -1 cup of water sit all day to forment..
that worked.  Just salt and white rice powder.

> 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.

Because of the water in the rice flour you get a different but good batter at
this point.

> 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

I used a teflon pan with a shot of peanut oil with each dosa.. worked well :) I
let the pancake set (saw the bubbles) then flipped it over with a good
stainless steel spatula.  The trick was not putting too much oil in the pan.

I soaked (grin) two cups of rice flour with about 1 tsp. salt and about 1
teaspoon fenugreek all day until frothy.. then I added some GF flour (garbanzo
and Sorghum).. I let that sit for while while I made the filling. (Mint Chicken
curry).

Take care,
Janis

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