Text 19967, 90 rader
Skriven 2014-11-28 21:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Canada
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 JW> a cultural mosaic

 DS> I think that Montreal is a good example

So is Yellowknife. After WWII we saw immigrants from all over war
torn Europe come to the gold mines. Now the attraction is diamonds
and we are attracting Australian, South African, and Namibian miners
and Belgian, Israeli, Vietnamese and Nepalese stone cutters.

And I just learned that there is at least one family here from tiny
little far away Mauritius for some reason. On the last census we
counted 86 nationalities in a population of just 19,000. I grew up
in a place that had just 3: English, Irish and Scottish. The cuisine
is much less boring bere.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Three Treasure
 Categories: Indian, Beans
      Yield: 8 Servings
 
    125 g  Flour
     65 g  Butter
     25 g  Icing sugar
           FOR THE FILLING:
    250 g  Sugar
     65 g  Walnuts
    1/2    Coconut; grated
    150 g  Mawa
      1 ts Cardamom powder
     75 g  Moong dal; soaked
     75 ml Ghee
    750 ml Milk
           FOR THE SAUCE:
     75 ml Milk
      1 tb Sugar
           A few strands saffron
    1/4 ts Rose essence
      2    Rose petals; julienned
 
  To prepare the pastry: MIX the flour and butter till the mix
  resembles breadcrumbs. Add sugar and chilled water as required to
  bind to a smooth dough. Chill. Remove from the refrigerator, roll
  out to a thin sheet and line a pie dish with the pastry. Bake in a
  moderately hot oven at 150oC for about 15 minutes.
  
  To prepare the filling: Melt 50 g. sugar in a heavy bottomed pan,
  add the walnuts and saute to make a praline. Separately saute the
  grated coconut along with 100 g. sugar till the mixture leaves
  sides of the pan. In another pan saute 50 g. sugar and 50 g. mawa
  till the mixture leaves the sides of pan. Add cardamom powder,
  stir well and set aside. Grind the moong dal to a fine paste. Fry
  this paste in ghee till the mixture is dark brown. Add milk,
  sauteed mawa and the remaining sugar. Cook till the mixture leaves
  the sides of the pan and is done. Chill all the mixtures
  separately.
  
  To assemble: Layer the pie with moong dal halwa, walnut praline
  and coconut filling in the same order. Top the flan with fresh
  cream and rose petals.
  
  To prepare the sauce: Bring the milk to a boil. Lower the heat and
  keep stirring over low heat till reduced to one-fourth the
  quantity. Add sugar, stir well and simmer for 10 minutes more. Add
  saffron and rose essence. Serve one triangular slice chilled along
  with warm sauce.

  NOTES: Pie layered with three unique Indian sweet fillings

  (Khoya: Also known as "mawa" is made by bringing milk to a boil in
  a pot and stirring continuously thereafter on a low flame. It is
  then reduced and thickened to the consistency of soft cream
  cheese. Used widely in the making of many Indian desserts and
  sweet meats. - www.indianfoodsco.com/Classes/Glossary.htm )

 
MMMMM


YK Jim


... A recipe has no soul. You, the cook, must bring soul to the recipe.

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