Text 3045, 76 rader
Skriven 2013-07-31 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: pantry moths
====================
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> We've had a plague of little moths

 ML> Pantry moths? Sometimes pheromone traps work for those.

And a good preventative measure is to freeze all newly purchased
flours, seeds, grains and nuts for a few days to kill any insect
eggs lurking in them before storing them at room temperature in a
pantry or in canisters on the counter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kori Aajadina or Chicken Sukha
 Categories: Chicken, Indian, Chilies, Nuts
      Yield: 4 Servings
 
      1 kg Chicken
    3/4    Grated fresh coconut
      2    Sliced onions
      8    Cloves of garlic (mince)
      1    Inch ginger; minced
      2 tb Coriander seeds
      1 tb Jeera seeds
    3/4 tb Methi seeds
      5    Pepper corn
      2    Elaichi (cardamon)
        sm Pieces of dalchini
           (cinnamon)
     10    Red chillies
      1    Lime

  Kori Aajadina is a Mangalorean dish, aptly known as chicken sukha in
  Bombay restaurants.
  
  Kori = Chicken  Aajadina = Dried  (In tulu, a language spoken in
  Mangalore)
 
  Clean chicken and cut in required sizes. Marinate chicken with 1
  lime, salt, red chilly power &amp; turmeric power for about about
  1/2-1 hour (Remember U are going to add more spices while
  cooking...so go slow on the spices here).
  
  Take 1/2 onion. Fry it slightly brown (in 2 tbsp of oil), add
  garlic, coriander, jeera, methi, pepper corns, elaichi, dalchini
  and red chillies (keep stirring). Fry on low heat for about 10
  mins. Let it cool and then grind it along with ginger & turmeric
  powder (1/2 tbsp). After the masaala is ground properly, add
  coconut and grind for 2 mins (without adding water). Remove 3/4 of
  the ground masaala and grind the remaining masaala with little
  water to a fine paste.
  
  Take the remaining onions and fry it with 1 tbsp of ghee (olive oil or
  coconut oil will change the flavour a bit...I have managed it without
  ghee), when brown add the marinated chicken and cook it for 5-8
  minutes on medium heat. Keep shaking without breaking the chicken
  flesh from the bone. (boneless chicken is no good for this dish.)
  At this point if all the water is dried up you might want to add
  wee little water. Add the remaining masaala which you put aside
  earlier.. cook on low heat till U know its done, say about 2-3
  mins.
  
  This dish is usually eaten with chapatis or phulpkas.

  Naveen in soc.culture.indian.marathi
 
MMMMM

YK Jim


... Let's spray the wilderness to rid it of pests

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