Text 19431, 110 rader
Skriven 2014-11-15 21:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Bell's bell peppers 2
=============================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> I've no clue what Alexander Graham Bell was inclined to
 ML> eat, but I'd have thought Scottish fare such as he was
 ML> brought up with.  

When he immigrated to Canada from Scotland he settled in Brantford,
in southern Ontario, which was very English at the time with some
Scottish and old German. Brantford is just 19 miles from Princeton,
my mom's home town so I imagine he ate pretty much what my Cornish/
English grandparents did. Being well to do, it would have been
nicely aged roast beef from the butcher and not the cheap canned
corned beef of the poor Irish immigrants. [g]

Indian peppers stuffed into tomatoes ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bharrey Baghare Tamate
 Categories: Indian, Vegetables, Chilies, Cheese, Condiments
      Yield: 6 Servings
 
     12 md (800 g) tomatoes
           FOR THE FILLING:
    250 g  Paneer
    150 g  Mushrooms
           Unsalted butter
     90 g  Processed cheese
      1 md Sized red bell pepper
      1 md Sized yellow bell pepper
      5 g  Coriander leaves; minced
      4    Green chillies; chopped fine
     24    Cashew nut halves
      3 g  Shahjeera; freshly roasted
           Salt to taste
           FOR THE GRAVY:
    1/2 c  Oil
    1/2 ts Mustard seeds
    1/2 ts Cumin seeds
     16    Curry leaves
    150 g  Onions; chopped
     45 g  Ginger paste; strained
     15 g  Garlic paste; strained
  1 1/2 ts Chilli powder
      1 ts Turmeric powder
           Salt to taste
     90 g  Onion paste; fried
     60 ml Tamarind pulp
           FOR THE PASTE:
    1/2 c  Groundnuts; roasted
    3/4 c  Grated coconut
     45 g  Sesame seeds
    250 g  Onions; chopped
     12 g  Coriander powder
      3 g  Cumin powder
 
  Blanch the tomatoes in salted boiling water for 30 seconds. Drain,
  cool and remove the skin. Lope off 1/2 cm. from the top, scoop out
  the seeds to make cups and keep aside.
  
  To prepare the filling: Clean and coarsely chop the mushrooms. Melt
  butter in a frying pan, add mushrooms and saute over medium heat
  until devoid of moisture. Remove from heat and keep aside to cool.
  Seed and slice the red and yellow bell peppers. Mix chopped
  peppers, mushrooms, coriander leaves, green chillies, cashew nuts
  and shahjeera well. Grate paneer and cheese in a bowl, add the
  remaining ingredients. Mix well and divide into 12 equal portions.
  Put a portion of the filling into each of the blanched tomatoes
  and keep aside.
  
  To prepare the paste: Heat a tawa or a non stick frying pan and
  separately roast the coconut and sesame seeds, for about three
  minutes each over very low heat or until each emits its unique
  aroma. Put these ingredients in a blender, add groundnuts and 3/4
  cup water, and grind to a smooth paste. Remove from the blender.
  Add coriander powder and cumin powder. Mix well and keep aside.

  Heat oil in pan and season with mustard seeds and cumin seeds.
  Stir over medium heat until they begin to crackle. Add curry
  leaves and stir. Add onions and saute until translucent and
  glossy. Add ginger paste and garlic paste. Stir-fry until the
  onions are golden. Add chilli powder and turmeric powder
  (dissolved in two tbsp. water). Stir-fry until the moisture
  evaporates. Then add the paste and stir-fry until the oil floats
  on top (adding a little water towards the end, if necessary, to
  ensure that the masala does not stick and burn).

  Add three cups water and salt, and bring it to a boil. Lower the
  heat and stir-in the tamarind pulp. Bring it to a boil. Lower the
  heat and simmer, stirring occasionally, until the gravy reaches
  thin sauce consistency. Add the stuffed tomatoes, cover and simmer
  for two to three minutes (ensuring that the tomatoes remain firm).
  Uncover and simmer until the gravy is slightly thicker. Remove
  from heat and adjust the seasoning. Serve either with steamed rice
  or any Indian bread of your choice.
  
MMMMM
 




YK Jim


... Yanni: You'll chew your own ears off to make it stop.

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