Text 9056, 85 rader
Skriven 2011-04-02 12:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ENGINEERS  10401
========================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> I believe that engineers are born, rather than formed by university
 
 JW> My younger brother was born a tinkerer.

 GJ> So what happened to him?  It would be a cruel fate to stifle such
 GJ> engineering talent.

He went from being techy (servicing and repairing postage meters and
photocopiers) into sales (same stuff) and eventually accounting
(bookkeeping level, no professional designation). By the time he was
forty he hated it but felt he was too old to quit work, go back to
school and start over. (He was in error there, but that is another
story).


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

     Title: Stinging Nettle Paneer
Categories: indian, cheese, wild, vegetables
  Servings: 4

    3/4 lb paneer, cut into cubes
      1 lg onion
      4    cloves garlic
      4    inch thumb of ginger,
           peeled
      2 TB vegetable oil, plus extra
           for frying paneer
      3    cardamom pods, crushed
    1/2 ts cumin seeds
    1/4 ts ground cinnamon
    1/8 ts ground cloves
      2    plum tomatoes, diced
     20 oz boiled nettles, drained
    1/2 ts tumeric
      1 ts ground cumin
      1 ts ground coriander
      1    heaping tsp garam masala
      1 ts black pepper
      1 ts salt
      1 c  heavy cream or yogurt or a
           mix
           cilantro for garnish

In a food processor, pulverize the onion, garlic, and ginger into
paste.

Over medium heat, saute paste in oil for a few minutes in
heavy-bottomed saucepan. Add cumin seeds, cardamom, cinnamon,
cloves, and tomatoes, and cook for a minute or two, stirring
occasionally.

Squeeze out excess water in boiled nettles. You'll have a clump
about the size of a baseball. Chop up by hand or with a food
processor; I like mine well chopped, but not overly pulverized.

Add nettles to pan, along with tumeric, cumin, coriander, garam
masala, black pepper, and salt. Stir together well.

Meanwhile fry paneer cubes in a little oil until lightly browned,
then add to nettle mixture just before serving.

Finish over low heat with heavy cream or yogurt to desired
consistency. Garnish with fresh cilantro.


  From: Landon Cook                     
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... School ends, but education doesn't.

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