Text 2524, 93 rader
Skriven 2013-07-18 20:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: things to drink 840
===========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I have been drinking whisky in ascending order
 JW> I may switch to gin and tonic

 ML> It is still permissible I think to indulge in a sip or two
 ML> of even uniced whiskey given that you are not going above
 ML> 26 degrees any time soon.

We just suffered a nighttime low of 6. That's cool for July, even
here. So whisky was back on the menu. It was either that or turn on
the furnace.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Indian Chicken With Curry Leaves And Black Pepper
 Categories: Indian, Curry, Chicken, Chilies, Condiments
      Yield: 4 servings
 
           FOR SPICE MIX:
      4    Fresh or
     20    Frozen curry leaves, torn
           Into pieces
      2 ts Black mustard seeds
      1 ts Cumin seeds
    3/4 ts Fenugreek seeds
      1 ts Black peppercorns
      6    Whole cloves
      3    Green cardamom pods
           FOR CHICKEN AND ASSEMBLY:
      2 lb Chicken thighs, skinned
    3/4 ts Salt, divided, plus more to
           Taste
      1 ts Ground black pepper
           Juice of 1/2 lemon
      3 tb Canola oil
    1/2 ts Black mustard seeds
      3 sm Whole dried red chiles
      6    Green cardamom pods
      1    Fresh hot green chile
           (serrano), sliced crosswise
           Into rounds (with seeds)
     12    Fresh or 18 frozen curry
           Leaves, torn into pieces
           Spice mix
    1/4 c  Unsweetened shredded
           Coconut
      1    (13 5-ounce) can coconut
           Milk
 
  (DAKSHIN MURGH)
  
  Combine the curry leaves, mustard seeds, cumin seeds, fenugreek
  seeds, peppercorns, cloves and cardamom pods in a skillet over
  medium heat and cook, stirring, until fragrant, 1 1/2-2 minutes.
  Cool slightly. Grind to a powder in a spice grinder and set aside.
  
  FOR CHICKEN AND ASSEMBLY:
  
  Toss the chicken with one-fourth teaspoon salt, the pepper and
  lemon juice and let stand at room temperature for 30 minutes.
  
  Combine the oil, mustard seeds, red chiles, cardamom, green chile
  and curry leaves in a large saucepan over medium-high heat. Cover
  and cook until you hear the mustard seeds crackle, 1-2 minutes.
  Add the ground spice mix and cook, stirring, 30 seconds. Add the
  shredded coconut and cook, stirring, 30 seconds. Add the chicken
  and cook, stirring, until opaque, about 3-5 minutes.
  
  Add the coconut milk and 1/2 teaspoon salt. Bring to a boil,
  reduce the heat and simmer, partially covered, until the chicken
  is tender, 25-30 minutes. Stir two or three times during the last
  10 minutes of cooking and scrape the bottom of the pan to keep the
  sauce from sticking. Taste for salt, add more if desired and serve
  hot.
  
  Recipe by: New Delhi born Suvir Saran, chef at New York restaurants Amma and
  Devi
  
  Source: Indian Home Cooking by Suvir Saran and Stephanie Lyness

  From: Shanti

MMMMM

YK Jim


... Curry with beer = good. Curry IN beer = bad

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