Text 18348, 89 rader
Skriven 2014-10-21 23:54:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 18300 av Janis Kracht (1:261/38)
Ärende: Herbs
=============
 -=> On 10-21-14  00:17,  Janis Kracht <=-
 -=> spoke to Ruth Haffly about Peppers <=-

 JK> Yes, it is so nice having an abundance of fresh herbs. If I have them,
 JK> I use  them.  I checked today and at least I did freeze a bunch of 
 JK> baggies of Italian and Greek oregano, lots of parsley, 
 JK> basil and thyme. Not quite the same as out of the garden 
 JK> fresh but better than dry.  I really liked the Greek 
 JK> oregano.. it has a hint of lemon that is incredible. I used 
 JK> it in some chicken dishes, that were great.

If you have a dehydrator, that works quite well.  Gail has used the
dehydrator and then vacumn sealed the dried herbs in Ball jars.  They
are not as good as fresh but are MUCH better than store bought dried
herbs.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Kohlapuri   (Southern India)
 Categories: Chicken, Main dish, Indian, Pepper, Spicy
      Yield: 4 servings
 
  2 1/2 lb Chicken pieces; skinned
      1 lg Onion; coarsely chopped
      3 cl To 4 cloves garlic; peeled
           -and coarsely chopped
      1    1" cube of root ginger;
           -peeled and coarsely chopped
      6 tb Cooking oil
      1 ts Ground turmeric
      2 ts Ground coriander
  1 1/2 ts Ground cumin
  1 1/4 ts Chili powder
      1 sm Can tomatoes
  1 1/4 ts Salt or to taste
    3/4 c  Water
      4    To 6 whole green chili
           -peppers
      1 ts Garam masala
      2 tb Chopped coriander leaves
 
  ...from Kohlapur in Southern India... Recipe uses reduced number of
  peppers from regional preference...
  Preparation time: 15 to 20 minutes        Cooking Time: 55 minutes
  
  1. Cut each chicken piece in two (separate legs from thighs or cut
       breast into 2 to 3 pieces); wash and dry on paper towels.
  2. Place the onion, garlic and ginger in a food processor or
       blender and blend to a smooth puree. You may need to add a
       little water if you are using a blender.
  3. Heat the oil over medium heat and add the pureed ingredients.
       Stir and fry for 5 to 6 minutes.
       NOTE: "In [Step] 3, it is important to fry the ingredients for
       the specified time so that the raw smell of the onions, ginger
       and garlic can be eliminated before adding the rest of the
       ingredients."
  4. Add turmeric, ground coriander, cumin, and chili powder; adjust
       heat to low and fry for 4 to 5 minutes stirring frequently.
  5. Add half the tomatoes, stir and cook for 2 to 3 minutes.
  6. Now add the chicken, stir and cook until chicken changes color
       (4 to 5 minutes), then add the rest of the tomatoes, along with
       all the juice.
  7. Add salt and water, bring to the boil, cover and simmer until
       the chicken is tender. Stir occasionally to ensure that the
       thickened sauce does not stick to the bottom of the pan.
  8. Add the whole green chili peppers and garam masala, cover and
       simmer for 5 minutes.
  9. Remove from the pan from heat and stir in the coriander leaves.
  
  The author suggests serving with plain brown rice and a dish called
  "Mixed Vegetable Bhaji" (basically carrots and potatoes spiced-up).
  
  Suitable for Freezing.
  
  From _The Complete Indian Cookbook_ by Mridula Baljekar
  CLB Publishing-  Godalming Business Centre, Woolsack Way, Godalming,
  Surrey, England.  1993  ISBN 0-8317-1487-5   Typos by Jeff Pruett
  From: Jeff Pruett                     Date: 04-16
  Cooking Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:59:42, 21 Oct 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)