Text 19374, 76 rader
Skriven 2014-11-15 00:37:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 19327 av Michael Loo (1:123/140)
Ärende: Re: hospitals 266
=========================
 -=> On 11-13-14  18:48,  Michael Loo <=-
 -=> spoke to Dale Shipp about hospitals 266 <=-

 ML> There will be a couple shorter trips - to Washington
 ML> and back, for example, that will test things out.
 DS> And you have our phone number if you need it :-}}

 ML> Yes indeed, and I appreciate that. I presume you're
 ML> all healed from your own operation?

It took only about a week to be feeing pretty much 100%, maybe even
better than before.  I've also kept the weight loss post hospital, which
is nice.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sambhar (Peas with Fresh Vegetables)
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Split peas, soaked
      4 c  Water
  1 1/2 ts Salt
    1/4 ts Turmeric
      2 tb Oil
      1    Eggplant, cubed
      1 pn Salt
      2 tb Tamarind, dried -=OR=-
    1/2 c  Lemon juice
      1 c  Boiling water
    1/4 c  Oil
      1 pn Fenugreek seeds
      1 pn Black mustard seeds
    1/4 lb Green beans, chopped
      1    Green bell pepper, chopped
      6 sm White onions, peeled
      6 sm Radishes, hlaved
      2    Green chiles
      1    Bay leaf
  1 1/4 ts Sambhar spice
    1/4 c  Cilantro, chopped
      1 lg Tomato, seeded & chopped
    1/4 c  Coconut, fresh, chopped
 
  Combine split peas with water, turmeric & salt.  Boil for about an
  hour or until tender.  Remove from heat.
  
  Place eggplant cubes into a bowl & sprinkle with salt.  Toss & set
  aside for 40 minutes.  Place tamarind in another bowl & add boiling
  water.  Set aside for 15 minutes.  Strain the tamarind through a
  sieve set over a bowl & squeeze out the liquid: discard the pulp.
  (Or use lemon juice).
  
  Drain eggplant on paper towels.  Heat oil in a large skillet over
  moderate heat.  Fry fenugreek & black mustard seeds until the mustard
  starts to pop & crack open.  Add beans, pepper, onions, radishes,
  chiles & bay leaf & cook for a couple of minutes.  Add eggplant &
  continue to cook & stir for 5 minutes.  Stir in the sambhar spice,
  cilantro, tomato & coconut & cook for another 2 minutes, stirring
  gently.  Cover & cook until the vegetables are cooked through.  Mix
  in the reserved tamarind liquid or lemon juice & the boiled split
  peas.  Stir to blend well & simmer uncovered for 10 minutes.  Serve
  with rice.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
  From: Intercook
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:40:01, 15 Nov 2014
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