Text 5934, 120 rader
Skriven 2011-01-17 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: roast beef au jus
=========================
-=> Quoting Burton Ford to Jim Weller <=-

 -> medium-rare, very moist and
 -> buttery tender. It was still too rare to please most of the diners,
 -> so when I sliced it I dipped the slices in the hot Au Jus for a few
 -> seconds before serving (not my own centre cut piece though!)

 BF> Eh?  As an Eat I feel secure in asking what good that does?  
 BF> I love my meat Rare or MRare, but I don't get why some meat juice
 BF> would make a difference to most dark brown meat lovers?

The pan juices were hot enough to finish cooking the thinly sliced
meat in seconds without loosing any moisture. To please the finicky,
I had to get rid of the redness. For the the whole roast to achieve
well done, I would have had to roast it another hour and it would
have dried out. And besides I wanted MY portion rare to medium rare.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Medu Wada (Doughnut Shaped Urad Dal Fritters)
Categories: Indian, Fritters, Beans
  Servings: 12

      2 c  Urad dal (white)
      3    Green chillies
           Salt
           few small chunks of coconut
           Some Curry leaves
           very little Water for
           grinding

Special Utensils:
A sturdy grinder for grinding dal
A polythene bag,or ziplock bag(explained below)

Pick, rinse and soak urad dal for about 4-6 hours. You can soak it
overnight if you intend to make these for breakfast.

Change the water (you may need to rinse it again ) and drain in
colander to get rid of excess water.

Now keep few things ready....Firstly chop into fine chunks some
coconut, chop some curry leaves, a large bowl filled with water, oil
for frying in a frying pan, a polythene/ziplock pouch or empty milk
bag. Just cut open one such bag, and clean it thoroughly. Get back
to dal, grind it till smooth, but do not add water liberally. Just
sprinkle few drops of water and start grinding. If needed keep
sprinkling few drops over dal again and again, to facilitate
grinding. Remember that the batter should be thick and not of
pouring consistency. Add ginger, green chillies, few black pepper
corns (optional) and salt while grinding the dal.

Transfer the batter into a large bowl/container and add chopped
coconut and curry leaves. Mix properly in one direction to
incorporate some air. This helps in getting fluffier wadas.

Heat oil, place the cut opened polythene bag over some flat surface,
and spread few drops of water over it to develop a very thin film of
water.

Now take about approximately 1 tablespoon of batter with your wet
fingers and gently tap it on surface of polythene bag, which was
GREASED with water.

Gently make a hole in center, forming a doughnut shape and carefully
pick the polythene sheet in your left hand(or right, if you are
lefty), wet the fingers of your right hand , transfer the doughnut
shaped wada on wet fingers, gently shake them over hot oil, taking
care that few tiny drops of water might trickle down from your hand
and cause spluttering. Once the wada lands successfully in oil,
reduce the flame.

You can fry the wadas one at a time, by repeating the same process,
or if you are comfortable , fry few at a time in a single batch.

Fry these over medium flame till crispy golden brown.

Drain out the excess oil by placing these on kitchen towel.

Enjoy hot crispy wadas with Sambhar or coconut chutney.

Special Notes/Tips: 

The batter should be thick, so use water sparingly while grinding.

If the batter turns bit thin, add 1-2 spoons of rice flour, mix
properly and carry on with frying.

If that is one bad day for you, and batter is still runny, even
after adding rice flour, then simply forget circular doughnut shape,
spoon blobs of the batter in hot oil as done while frying
fritters (bhajji, pakora). Fry them on medium flame till yellow in
colour, remove from oil, let these cool a bit, poke a hole in center
with thumb/finger and double fry again. A not so good version of
medu wada..agreed, but better than discarding the batter .

Traditionally a medu wada is fried by simply taking some batter on
wet finger tips, and directly sliding it in hot oil. But not
everyone can be good in this art, at least for first few sessions of
making Medu wada. Hence, using the polythene sheets/banana leaves to
shape the wadas, give you more confidence initially.

Recipe/Post by: Alka 

  From: Http://Beyondcurries.Blogspot.Com
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Moderate Republicans are like Volvos with gun racks... very rare.

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