Text 6307, 88 rader
Skriven 2011-01-27 23:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Doughnuts
=================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Much of the non-bony parts of the pig will make pretty good
 DD> bacon. Especially if it has enough fat to be interesting.  Bv)=
 
 JW> Even the lean. Think Canadian back bacon ("peameal").

 DD> I don't really think of back bacon or "Canadian" bacon as bacon.

Well, quite frankly neither do I. True bacon is fatty and smoked.

 JW>  DD> Title: Jowl Bacon Muffins
 
 JW> Hmmm. I bet I can make donuts out of that! [g]

 DD> Thought you were laying off the doughnuts.

Just temporarily. I don't want to eat deep fried foods every day. I
could but I shouldn't.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thair Vadai-Crispy Lentil Dumplings/Coconut Yoghurt
 Categories: Indian, Dumplings, Beans
      Yield: 10 Servings
 
           VADAI MIXTURE
      1 c  Lentils- urad dhal; soak in
      2 c  Water
      2    Chillies- green; chop
      1 ts Peppercorns- black
      1 ts Cumin seeds
           Salt
      1 ts Asafoetida
    1/2 c  Cilantro leaves
           Vegetable oil; 2 deep-fry
           COCONUT YOGHURT
      1 tb Ghee
      1 ts Mustard seeds- brown
      2 c  Yoghurt
    1/2 c  Coconut; fresh grated, OR
    1/2 c  ;shredded coconut
           Salt
           GARNISH
      2    Chillies- birdseye; sliced
      1 tb Cilantro leaves
 
  [crispy lentil dumplings in coconut yoghurt]
  
  VADAI: Drain the urad dhal, place in a food processor or blender
  with a little water and blend to a smooth paste. Add the remaining
  vadai ingredients and a little extra water to facilitate blending -
  the paste should be just firm enough to mould. Shape the paste into
  golf ball-sized balls with your hands - the mixture should yield
  about 10- 12 balls. Flatten each ball slightly and then make a hole
  in the centre so it resembles a small doughnut.
  
  Heat the oil to very hot and lower the vadai balls gently into the
  oil - they should float to the surface and expand slightly. (It will
  probably be. necessary to do this in batches.) Cook until golden and
  crisp, about 3 minutes each side. remove and drain.
  
  COCONUT YOGHURT: Heat the ghee in a heavy-based frying pan and fry
  the mustard seeds until they pop. in a mixing bowl, whisk together
  the mustard seeds, yoghurt and coconut until creamy, and add salt to
  taste.
  
  TO SERVE: Place the vadai into the yoghurt mixture and sprinkle over
  the garnish - and watch those chillies!
  
  From: STREET FOOD FROM AROUND THE WORLD  By: JAMES MAYSON
  Scanned by: KEVIN JCJD SYMONS, JUNE 2008
 
MMMMM
 



Cheers

YK Jim


... Deep Fried Butter: Cardiologists anticipate a huge rise in business

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