Text 34147, 155 rader
Skriven 2015-12-10 07:51:08 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: See Food
====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> Lulu's menu, except for the lack of pork products is pretty standard
 DD>> Midwestern breakfast fare.
 NB>> I was thinking particularly of Lulu's...  :)  Just wondering if they'd
 NB>> have more exotic things for breakfast than the usual...

 DD> Possibly - or they may have a "secret" menu for special customers.
 DD> But, Ali and his brothers, Hassan and Abdul have been here more than 20
 DD> years and they are businessmen. Ali is skating that fine line between
 DD> his religious strictures and what will sell in the Great American
 DD> Outback. People are here don't look at Halal the same way they look at
 DD> Kosher.

 NB> And there's really not a lot of difference between them, really... I
 NB> know there are differences in particulars...  :)

The big difference is that Kosher requires direct Rabbinical supervision and 
Halal does not require that a cleric be directly involved - just a 
certification that the foodstuff "follows the rules".

 DD>>> LuLu's is quietly halal AFAICS, and mostly S.W. Asian and
 DD>>> Mediterranean stuff.  I've not got back to see what Ali has done
 DD>>> with the chilli recipe(s) I gave him.   Bv)=
 DD>> I did. I need to get back there. Probably on a day off during the week
 DD>> -- as soon as I get one of those.

Apparently Lulu's has done nothing with my recipe(s). Saturday, while I was 
off work I ran across my friend Les who was slated to spend the afternoon 
teaching the kitchen staff about chilli. Les' recipe anf mine are very similar 
--- I used his chilli supper recipe with minor modifications to score at a 
number of cook-offs. Including one where he commented "Beat by my own recipe". 
 Bv)=

 DD> Lot of pink monkey syndrome with the hillbillies around here. It sort
 DD> of helps to have a fairly major and well-respected medical school here
 DD> and one of the top cardio places (Prairie Cariovascular). People are
 DD> (finally) getting used to exotic sounding names on people in a number
 DD> of trades - doctor, lawyer, merchant chief as it were. Especially
 DD> doctor.

 NB> Especially doctor, yes... :)  And, around here, college professors,
 NB> especially in the sciences...  Even back when I was in college, Daddy's
 NB> colleagues in the Physics Department included Dr. Banerjee and Dr.
 NB> Varadaraja V. Raman (from India)...  and Dr. Hedsinski (from the
 NB> Ukraine)....

I've had a number of croakers from the sub-continent area - Ganapathy, 
Rangaswami, Parachurri, etc. As well as South America, Germany, etc. 
'Murricans and Canadians, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Punjabi Choley-Bhaturey
 Categories: Breads, Vegetables, Chilies, Herbs
      Yield: 4 servings

MMMMM--------------------------CHOLEY-------------------------------
    250 g  White chick peas (Kabuli
           - Chana-safed choley);
           - soaked overnight or 8 to
           - 10 hrs in warm water
      1 tb Chana daal (soaked)
      1    Tea bag
      1 tb Bhuna zeera (roasted, coarse
           - ground cumin seed)
      1 ts Turmeric powder .
      2 tb Dhaniya powder(dry coriander
           - seeds fine ground)
      2 ts Degi mirch (very fine red
           - chile powder)
      1 tb (haping) Imli (tamarind pulp
           +=OR=+
      1 tb Anardana powder (pomegranate
           - dry powder)
      3 ms Tomatoes; pureed
      2 tb Oil or ghee
      1 ts (heaped) Garam masala powder
           Salt

MMMMM-------------------------BHATUREY------------------------------
    1/2 c  Potatoes; boiled, grated
    1/2 c  Dahi (beaten curd )
      1 c   All-purpose flour (Maida)
      1 tb Suji (rawa)
           Salt
  1 1/2 ts Oil
           More oil to deep fry

MMMMM--------------------------GARNISH------------------------------
      1 lg Onion; sliced
      4    Lemon wedges
      3    Green chilies; fine chopped
           Fresh green coriander leaves
           - fine chopped 

  CHOLEY: Pressure cook the Chanadaal and Chana (Chick Peas)
  with the tea bag for 3 whistles until they are soft. Keep
  aside. Discard the tea bag. 

  Heat the oil in a pan.

  Add red chile powder, pomegranate powder, turmeric powder,
  coriander powder, cumin powder and salt and saute' for
  another minute. 

  Add the tomatoes paste and saute for 2 minutes.

  Add Tamarind Pulp (if not added pomegranate powder in dry
  masala ) 

  Add the chick Peas and its remaining water and mix well.
  Simmer for 10 to 15 minutes. 

  Add Gram masala and set aside.

  BHATUREY: Combine the flour, Potato, 1 1/2 teaspoons of
  oil, Dahi, Suji and salt and knead into a firm dough
  without using any water. 

  Knead the dough very well until it is smooth. Cover with a
  wet muslin cloth and give rest to the dough for 10
  minutes. 

  Divide the dough into equal parts and roll out into
  circles of 125 mm. (5") diameter. 

  Deep fry in hot oil until the bhaturas puff up and both
  sides are golden brown. 

  Serve hot with the cholay, sliced onion, chilli, lemon
  wedges & green coriander

  TAMARIND PULP: Soak Imli (TAMARIND ) 1 small cup in warm
  water (desired quantity of water or 1 cup) for 2 /3 hours.

  Mash Imli in water with hand or help of a flat spoon
  thoroughly. 

  Sieve and drain the water and pulp with help of big net
  strainer. 

  Use this thick water as you require or boil it till it
  gets thick-cool on room temperature and store in fridge
  for later use .

  RECIPE FROM: http://www.bbcgoodfood.com

  Uncle Dirty Dave's Archives

MMMMM

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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)