Text 3918, 64 rader
Skriven 2010-11-18 06:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: poppers 756
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 DS> Exactly.  Plus one has to learn how to graze the offerings, especially
 DS> when your capacity has diminished with age as ours has.  What always
 DS> wonders me is when I see someone come back from the line with a plate
 DS> piled 5 inches high, and foods all merging together.  They seem to act
 DS> as if they are not allowed to go back.  We tend to have a pattern and
 DS> try to keep foods of different sorts from getting into each other.
 
 ML> So much better than cheese-stuffed. I should learn to make
 ML> them myself.
 DS> Make a potato curry.  Split jalapeno.  Seed it (or not).  Stuff it.
 DS> Fry or bake as you would a cheese stuffed one.  Sounds pretty simple
 DS> to me:-}}

The questions that come to mind are which potato curry
and how to deal with the pepper before stuffing.

For baked, I would parcook the pepper first, experimenting
with steaming (in the nuker) and prebaking. For fried,
probably no precooking would be necessary unless I were
battering with a very fragile batter (tempuralike, for
example).

Probably the peppers should be seeded for texture's sake.
(Why does "seeded jalapeno pepper" mean devoid of seeds
while "seeded rye bread" mean with seeds?)

As far as the potato curry goes, yours, mashed up, would
make something like the filling at the restaurant, except
I don't remember onion. Here's a spicier, onionless, and
much less yellow version that, though similar to yours,
might fill the bill - the question of course is do you want
a subtle contrasting filling or a nice spicy one.

Potato Curry
cat: Indian, main, side, starch
yield: 3 c

2 Tb Oil
1 ts Mustard seeds
1 ts Urad Daal
3 c Potato cubes
Salt to taste
Turmeric pinch
1 ts coriander powder
2 ts ground red chile
1 ts cumin
ginger; opt
garlic; opt

Heat oil, mustard seeds, and Urad Daal. Roast for a few seconds.
Add vegetables. Sprinkle salt and turmeric. Cook on high heat
for a couple of minutes.

Add coriander powder, chili powder, and cumin powder, (and ginger
and garlic if you wish) cover and cook on low until done.

For making the potatoes more crisp, add rice powder (arshi maav)
and stir it in.

rajeev@twain.ee.cornell.edu (adapted)

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